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F2T Partners visit F2T Producer 21 Acres

Today Karen and Emma, PSFN’s Farm to Table (F2T) team were joined by other members of the F2T Partnership on a tour of 21 Acres in Woodinville. F2T representatives from WSDA and Aging and Disability Services (ADS), as well as senior meal site partner Catholic Community Services (CCS) were all able to make the trip out today. 21 Acres (a PSFN member since November 2010) was the first farm to make a F2T connection and delivery! In January, Farm Manager Rosy Smit personally delivered 50 lbs of freshly harvested leeks to F2T meal partner, Chicken Soup Brigade. The leeks were quickly made into a yummy Caribbean tilapia dish with lime and leeks and was delivered shortly to Chicken Soup Brigade clients. Rosy and the rest of 21 Acres’ staff continue to be a wonderful partner in F2T and in the local food economy on the whole.

21 Acres is in the process of building an impressive structure. Once complete, this facility will include a retail co-op for the farm’s and others’ products. The building will also have a natural root cellar, cold storage, rent-able commercial kitchens for the development of value-added products, kitchen classrooms, office space, and will serve as a drop point for wholesale transactions. The building itself will be super eco-friendly, complete with a rooftop garden, composting toilets, and even a shower to encourage employees to bike to work (21 Acres is on a couple of bike trails!). This will be such a great, central facility – we can’t wait to see the completed building.

Check out these photos of the F2T Partnership visit to 21 Acres today!

A lovely morning in Woodinville (the weather held just long enough for us to complete our 90-minute tour!)

21 Acres Farm Manager, Rosy Smit, points out the lay of the land to F2T Partners: Rochelle Carlson (CCS), Karen (PSFN), Shoko Kumagai (WSDA), while 21 Acres Facilities Manager, Brooke, looks on

An on-site (in-field!) brick pizza oven makes 21 Acres a great spot for educational tours for all ages. Now THAT'S Farm to Table!

F2T Project Manager Maria Langlais of Aging & Disability Services checks out the farm

Mmmmm... garlic!

Karen (PSFN), Brooke (21 Acres), Rochelle (CCS), Shoko (WSDA), and Heidi (21 Acres) listen to Rosy talk about opportunities for veterans' groups at the farm

Though it looks a little austere now, come summer this will be a beautiful and flourishing comprehensive agricultural center!

Heidi Pomeroy, Retail Manager for 21 Acres, points out to the group how classrooms, kitchens, and retail space will all come together in the new facility

Thanks for a great day, 21 Acres, and thanks to our awesome F2T Partners for braving the weather to come check out the other side of institutional food service and production. What a great group of people to be working with!

Posted by Emma Brewster on March 11th, 2011

Member Training Sessions are off to a Good Start!

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Yesterday, PSFN hosted the first of many PSFN Member Training Sessions. These one-on-one, hour-long meetings are an opportunity for producers, buyers, and service providers alike to meet with your PSFN Account Manager and to ask necessary questions to help move your business forward.

Kai Ottenson of Hedlin Farms meets with his PSFN Account Manager, Ann Leason, and learns how to enhance his PSFN online profile

We’ve developed these trainings because we want to know from YOU, individually, what your business’s specific needs are. How can we work with you to help you reach your goals? Whether it’s one-on-one introductions, mini trade meetings, logistical help, wholesale markets, or brainstorming ideas for where you want to expand customer base, we want to discuss all the ways your PSFN membership can connect you with the local buyers, producers, or infrastructure you need.

Yesterday’s training in Skagit County (held at NABC’s offices in Mount Vernon) was busy – we had a totally booked day! Members came with great questions and open minds. I think, together, we came up with a lot of good ideas and connections. A big thanks to Ann Leason, our Operations Manager, for facilitating every single session!

Kai and Ann brainstorm and discuss alternative strategies for gaining additional CSA members for Hedlin's upcoming season

As a member, you’re incredibly valuable to us as partners in the local food economy and as friends. What can we do for you to make your membership more valuable to you? Book your one-on-one session today and receive individualized assistance on the best ways to utilize your annual membership to build your business:

Upcoming Training Dates Contact Ann Leason to RSVP or for more info: ann@psfn.org / 360-336-3666

March 23rd – King County*
2100 Building: 2100 24th Avenue South, Seattle
1-hour appointments available 8 AM – 5 PM
*A special opportunity for King County training attendees: the training will be taking place simultaneously and in the same building as, a Farm to Table Kick-off event for King County Childcare providers. This is a great opportunity to meet a large group of buyers who will begin placing orders shortly!

April 6th – Snohomish County
Snohomish County Extension Office: 600 128th Street SE, Everett
1-hour appointments available 8 AM – 5 PM

Whatcom County
RESCHEDULED – TBA

May 4th – Island County
Coupeville Public Library: 788 NW Alexander St. Coupeville
1-hour appointments available 8 AM – 5 PM

Contact Ann Leason to RSVP or for more information: ann@psfn.org / 360-336-3666

Posted by Emma Brewster on March 8th, 2011

Seattle Farmer Fisher Chef Connection 2011

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A week ago today, PSFN attended the 2011 Farmer Fisher Chef Connection (F²C²) at Herban Feast Sodo Park, hosted by the Seattle Chef’s Collaborative. As always, the event was beautifully put together: the open layout of the venue encouraged networking and provided a classy yet laid back atmosphere. Before I go any further, I want to thank the event volunteers and planning committee for all of their hard work and persistence – the event was fabulous!

PSFN tabled at the event to attract new members, to spotlight PSFN’s current projects, and to highlight how PSFN has evolved since its launch a year ago. Launched primarily as an online marketing tool, PSFN has really transformed itself into a more robust and holistic non-profit marketing and networking service for participants in the local food economy. In addition to its online marketing tool, PSFN offers direct account management with every member assigned to an individual account manager. This individual assistance is what many producers and buyers are looking for, and is the most useful in establishing long-term, sustainable local relationships. Many interested producers and buyers were drawn to our table at Farmer Fisher Chef Connection for just these reasons. It was so good to meet you all – we look forward to working with you!

The keynote speaker, Laurie Demeritt, president of The Hartman Group, gave an informational presentation on how to “Turn your Story into Market Success”. Basically, if you’re a farmer/business owner, you need to communicate “your story” to your target audience. This is a strong and inexpensive marketing technique that can be accomplished – for example – by adding verbiage to packaging materials, enhancing your presence at farmers’ markets with a personal message on a chalkboard, or adding images and narrative to your website. Dermeritt later moderated a panel of Northwest business owners: Chrystie Kisler of Finnriver Farm, Riley Starks of Lummi Island Wild Co-op, and Ethan Stowell of Ethan Stowell Restaurants. Dermeritt gracefully facilitated the panel and helped them to share their personal business stories with the audience. Very inspirational and heartwarming!

Another panel discussion, “Farms & Fins: The Balance of Farming in Essential Salmon Habitat” gave a well-rounded, dynamic story. We were able to clearly see the efforts that environmental conservationists and farmers, alike, put into maintain quality spawning habitat for salmon. Elizabeth Dubovsky of Why Wild; Dale Reiner of Reiner Farms; Andrew Stout of Full Circle; Deborah Oaks of the Stewardship Partners, Seattle; and Geof Lebon of F/V Halmia gave insight on current conservation efforts and the energy that local farmers put into managing salmon habitat on their land.

Jake Fowler, a Project Manager for NABC, participated in the panel, “The Concept of Retail: An Overview of Adding Value to Your Product.” Skagit Fresh Seasonal Cider, a product developed by PSFN member, Skagit Fresh Beverage Company, with Jake’s guidance was used as an example to discuss the whole process of creating a value added product and bringing it to market: initial feasibility studies, market analysis, determining current food trends, new ways to add value to products, finding places to process and sell your product, and how to identify your target market. Also on the panel was Denise Breyley, Local Food Forager for Whole Foods Markets (NW Region) and Skagit Fresh Beverage Company producer partner, Alan Merritt of Merritt Apples. Perkins Variety Apples and PSFN member, Sakuma Bros. Farms, also produce the apples used to make the delicious seasonal cider.

Last but not least, PSFN Project Manager, Lucy Norris, spoke and facilitated a panel discussion on “The Wholesale Market: An Alternative to Traditional Distribution.” Lucy spoke about the Wholesale Markets that PSFN organizes. This past growing season, PSFN collaborated with local producers and wholesale buyers to launch two grassroots,business-to-business wholesale markets in Mount Vernon and Seattle to help facilitate local wholesale and institutional purchasing. PSFN was recently able to run some numbers and evaluate the impact of the 2010 Wholesale markets – both were successful! Check out this link for more information on the 2010 PSFN Wholesale markets. PSFN Members Sarita Schaffer of Viva Farms, Denise Breyley, and Chris Johnson of United General Hospital, as well as Erin Treat of the Skagit Valley Food Co-op served as a well-rounded group of panelists. Each shared their role in, and thoughts about, the PSFN wholesale markets. Thanks, everyone, for participating and supporting PSFN!

Farmer Fisher Chef Connection concluded with networking opportunities and lots of local food and beverage tastings. Thanks, Seattle Chef’s Collaborative and Herban Feast for hosting, it was such a great day! And let’s hear it for staff members Jake Fowler and Lucy Norris, as well as all our PSFN members who participated in panels for representing PSFN and NABC so heartily at Farmer Fisher Chef Connection 2011!

Posted by Emma Brewster on March 8th, 2011

A Big Day with U.S. Deputy Secretary of Agriculture, Kathleen Merrigan, & Seattle Mayor, Mike McGinn!

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On Wednesday, Kathleen Merrigan, the U.S. Deputy Secretary of Agriculture and manager of the USDA’s Know Your Farmer, Know Your Food effort, paid a special visit to PSFN/NABC projects. Deputy Secretary Merrigan (who made the trip up to Seattle from Portland just for us!) chose to visit Central Area Senior Center (where she was joined by Seattle Mayor, Mike McGinn!) to show her support for PSFN’s Farm to Table involvement. Deputy Secretary Merrigan then met with PSFN/NABC-affiliated local producers at Central Market in Shoreline, where she toured and sampled their high-quality products. See the full photo album on our Facebook page!

The day began with the first F2T delivery to Central Area Senior Center (the first Senior Services site to receive a F2T delivery!). Kia Armstrong, Manager of Nash’s Organic Produce in Sequim, WA, personally delivered cabbage, parsnips, and triticale flour to Senior Services’ Chef and Nutrition Site Coordinator, Anthony Herts.

Seattle Mayor, Mike McGinn, and Deputy Secretary Merrigan both spoke on the importance of local food connections and praised PSFN’s work on our Farm to Table project which connects produce from local farms with senior meal programs.

Deputy Secretary Merrigan with members of the CPPW Farm to Table Partnership. From left: Karen Mauden, PSFN Farm to Table Coordinator; Charlie Thomas (Senior Services); Emma Brewster, PSFN Farm to Community Coordinator; Deputy Secretary Merrigan; Maria Langlais, Farm to Table Project Manager (Aging and Disability Services); Lucy Norris, PSFN Project Manager; Tricia Sexton-Kovacs (WSDA Farm to School Program).

After a delicious lunch, Deputy Secretary Merrigan and her staff joined local producers and NABC staff at Central Market in Shoreline. Producers had an opportunity to introduce Ms. Merrigan to their products featured at Central Market.

Deputy Secretary Merrigan and local producers set up camp in the produce department at Central Market, where Merrigan fielded questions and listened to producers’ concerns.

What a fantastic day! Thank you, Deputy Secretary Merrigan and staff! Special thanks to Central Area Senior Center Chef and Nutrition Site Coordinator, Anthony Herts for hosting us and preparing such a lovely lunchtime meal. Thanks also to Charlie Thomas, Program Manager of Community Dining for Senior Services, and Cynthia Andrews, Director of the Central Area Senior Center and her wonderful staff, volunteers, and meal attendees. A final thanks to Central Market-Shoreline for hosting us and for featuring so many quality local products on your shelves.

Posted by Emma Brewster on March 4th, 2011

Farm to Table Trade Meeting – Bellingham, WA 2/22/11

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This Tuesday, February 22, the Puget Sound Food Network attended the Northwest Washington Farm-to-Table Trade Meeting in Bellingham, WA. Sustainable Connections, Cascade Harvest Coalition and the Northwest Agriculture Business Center hosted the event. The focus of this meeting was to allow for one-on-one networking and to learn what’s working in our local food economy in regards to getting locally produced foods into grocery stores, institutions, schools, and ultimately on the plate in front of you.

Lucy Norris, PSFN Project Manager facilitated a discussion on “What’s working in Farm to School & Farm to Hospital.” PSFN members Chris Johnson, Executive Chef of United General Hospital and Clayton Burrows, Executive Director of Growing Washington, as well as Chris Kenney, WWU Dining Services and Mark Dalton from the Bellingham School Districts shared with the audience the major hurdles and successes that their institutions have faced while putting local food on their menus. Of the panel members that work for institutions, they want to put more locally produced goods into their institutions, but in most cases have limited infrastructure or funding to process or store them.

Two other panel discussions were facilitated and allowed for the audiences to ask questions and start conversations. Facilitator, Sarah Wilcox from the Cascade Harvest Coalition questioned a panel on the “Economic Benefits of Diverse Markets and Operations” and facilitator Mariah Ross from Sustainable Connections questioned a panel on “The Business of Sustainability: how it works for your bottom line”.

The day ended with one -on-one Producer/Buyer sessions. The local producers and buyers were able to obtain expert advice on marketing, zero waste practices, business planning, and food safety techniques. Local vintners, cheese makers, and various other producers offered samples of their amazing products during this time. Yum!

Producers and buyers walked away from the Northwest Washington Farm-to-Table Trade Meeting with priceless knowledge, valuable contact information, and full bellies. What a successful event!

Posted by Emma Brewster on February 25th, 2011

Farm to Table Project – Call for Producers!

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The PSFN Farm to Table team is hard at work connecting local producers to our three senior meal programs. We have several committed producers, but are looking for more.

We want YOU!

PSFN Farm to Table (F2T) is looking to fill the pipeline of produce deliveries for January, February, March and April. We would love to speak now with anyone that has winter produce to sell. In fact, we would love to speak to you if you have any produce to sell in 2011 – if you want to work with F2T, this is the time to be heard while you have the opportunity to order and plant seed for our project.

PSFN’s role is to connect farms directly with senior feeding sites and childcare centers. We will work with you, the producer, to figure out the logistics, coordination and timing of deliveries should there be any challenges. It is a new business model and we are in the initial stages – we welcome you to join us to provide input. By April we will have established the systems and networks we need to get the job done. We want to hear what you have to say now as this will help us create the best future business model for all involved.

What can you bring to the table?

Our mission is to bring local fruits and vegetables to the meal sites, so produce is our top priority. We are currently looking for available winter produce in order to meet our commitment to bring fresh food to the tables of local seniors by March 2011. The pilot stage of the project will continue through the height of the growing season and we will be seeking an enormous diversity of spring and summer produce.

Benefits

Our F2T partner sites can offer you these benefits:

1. Volume sales

Catholic Community Services (Lakewood) is serving 500-800 meals/day

Chicken Soup Brigade (Seattle) is serving 200 meals/day + 120 grocery bags/day

Two new sites (Auburn, Seattle) are requesting produce as well – each serving 120 meals/day

City of Seattle Childcare will be ready for orders in the near futureDon’t have large volumes? We’re happy to try to aggregate products from several area farms to meet volume needs while offering steady business to many producers.

2. Opportunity to sell surplus produce and “seconds”

Should you have any produce that would otherwise be written off as lost sales, we have sites that will pay for that produce

3. Potential for long-term, large-volume local customers

4. The opportunity to participate in the nation’s first-ever senior-focused, wholesale, institutional, direct marketing local food project

Pricing

Price – it is always an issue, what are the sites looking for? Generally, an EP (Edible Portion) price of $.50-1.20/lb; AP (As Purchased) pricing of $1.50/lb or less. If serving a whole portion, such as an apple, the sites generally stay in the 20-30 cents/each range.

We will not ask you to price your product in any specific way. You are in business, and we want you to have a sustainable business, one that can support you and those that work for you, and help your farm continue profitably. We are pleased for any way that the F2T project can help you, and any way that you can help F2T.

Contact

If you’re interested in participating in or learning more about the Farm to Table project, please contact Karen Mauden, Farm to Table Coordinator: (425) 466-8722; karen @psfn .org

Thank you for your interest in helping us ensure ALL of our neighbors have access to fresh, healthful food.

Posted by Emma Brewster on January 11th, 2011

PSFN Introduces Heirloom Squash Producer to Whole Foods Market Buyers. Sugar Hubbard Squash Nominated To Slow Food’s Ark Of Taste

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PSFN’s Seattle WholeSale Market Introduces Sherman’s Pioneer Farm Produce and their Sugar Hubbard Squash to Whole Foods Market

Dale Sherman Inspects Sugar Hubbard Vines

On September 15, Puget Sound Food Network launched a 3-week test pilot of the Seattle WholeSale Market to provide a place where local producers could make new direct market connections with a variety of institutional buyers, from restaurants to school districts and hospitals. On the first day, PSFN member Dale Sherman of Sherman’s Pioneer Farm Produce was introduced to Whole Foods Market buyers. “Had the Sherman’s not shown up that day, we might have missed the opportunity to carry the sugar hubbard in our stores.” said Denise Breyley, WFM Pacific Northwest Local Forager. ”We’re so thankful they came.” The connection quickly led to Whole Foods Market asking for sugar hubbard supplies for all Seattle stores. The peeled, heirloom Sugar Hubbard cubes (sold in 16 oz. containers) can now be found at all Whole Foods Market locations across Oregon and Washington throughout the season. Retailers looking for information on carrying the Sugar Hubbard should login to Puget Sound Food Network or send an email to info@psfn.org. You may also contact Dale Sherman at Sherman’s Pioneer Farm Produce, 46 South Ebey Road, Coupeville, WA, 360.678.4675.

PSFN is grateful for the opportunity to develop direct marketing solutions to help PSFN member producers like Sherman’s Pioneer Farm Produce connect with buyer members like Whole Foods Market. This is truly a win, win, win! Congratulations all!

Sugar Hubbard Nominated To Slow Food’s Ark Of Taste

Whole Foods Market Display of 16 oz pack of cubed Sugar Hubbard

Slow Food’s Ark of Taste aims to rediscover, describe and publicize forgotten flavors around the world. Through the Ark of Taste program, Slow Food USA has a catalog of over 200 delicious foods in danger of extinction. Since 1996, more than 800 products from over 50 countries have been added to the international Ark of Taste. By promoting and eating Ark products we help ensure that they remain in production and on our plates. The mission of the Slow Food Ark of Taste is to preserve traditional tastes and to celebrate them, by introducing them to the Slow Food membership and then to the world. All of the foods on the Ark of Taste are heritage products that have real economic viability and commercial potential for the communities that grow, produce or harvest them.

Since it’s inception, Slow Food Seattle has successfully boarded four regional food products onto the Slow Food Ark of Taste including Olympia Oyster, Marbled Chinook Salmon, Geoduck, and Makah Ozette Potato (our only Presidium product). Slow Food Seattle’s latest Ark of Taste nomination is the Sugar Hubbard, a sweet heirloom winter squash with a unique Puget Sound heritage.

Puget Sound Food Network Project Manager (and Former Slow Food Seattle Co-Chair), Lucy Norris, wrote about this important heirloom in the winter 2010 issue of Edible Seattle.

PSFN members Sherman’s Pioneer Farm Produce in central Whidbey Island grows the only commercial crop of Sugar Hubbard in the country. It is the result of combining traditional blue Hubbard and Sweetmeat squash, inheriting the best flavor and texture characteristics of both. The Sugar Hubbard is a nutrient dense, starchy squash (with a high glycemic index), but also very high in vitamin A, exceeding USDA requirements for Beta Carotene. Most winter squash varieties are interchangeable in recipes, and the Sugar Hubbard is nutty-sweet and the colored deep orange like a marigold. Try it in a favorite recipe that calls for winter squash, and you’ll be impressed.

The Sugar Hubbard has an excellent flavor, and it’s uniquely local to Puget Sound, with a strong family heritage. It has every asset required for boarding onto Slow Food’s Ark of Taste. Slow Food Seattle’s interest in boarding this product on the Ark of Taste will send a signal to conscientious consumers and help boost market demand in our area. Voting with your fork helps food producers like the Sherman’s remain profitable in the business of farming in our region. Only the best tasting endangered foods make it onto the Ark, and Slow Food believes the Sugar Hubbard is a great fit.

Excerpted with permission from Edible Seattle.

Posted by Lucy Norris on December 11th, 2010

CPPW Farm to Table Update

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Puget Sound Food Network announced in July our involvement in a new and unique Farm to Table project designed to cater to some of Seattle’s most underserved senior citizens. This pilot project will make fresh, healthy foods accessible to seniors by bringing local produce straight from local farms to limited-access (low-income and/or home-bound) seniors through home-delivered and congregate meal programs. PSFN was funded by a Communities Putting Prevention to Work (CPPW) grant through the Healthy Eating/Active Living (HEAL) Community Grant Program of City of Seattle-King County Public Health. As a project partner, PSFN will collaborate with Aging and Disability Services (ADS), Senior Services, Catholic Community Services (CCS), Chicken Soup Brigade, the King County Housing Authority (KCHA), and the WSDA on this exciting project. By arranging cooperative purchasing agreements among these partners and local food producers, the project will help ensure availability of fresh, nutritious, local produce to seniors while remaining within existing budgets of our meal-provider partners. If the project is successful, there is potential to apply the Farm to Table model we create to other institutions, such as low-income childcare centers.

Since notification of funding in July, PSFN has attended the first two Farm to Table Partnership meetings, working with project partners to identify preliminary challenges, brainstorm solutions, and begin an initial assessment process to evaluate readiness of meal-provider sites. PSFN has also attended the first CPPW Coalition meeting (a meeting of all the recipients of HEAL and Tobacco Prevention CPPW grants) to share resources and brainstorm techniques to address public heath challenges in our community.

With its CPPW funding, PSFN has hired two new, full-time staff people to work exclusively on the Farm to Table Partnership. Though PSFN is only one of many Farm to Table partners, PSFN’s new staff members are the only two members of the team who are 100% dedicated to the Farm to Table project. These two staff members will work together to do what PSFN does best: make the connections between local producers and food consumers! Karen Mauden, PSFN’s new Farm to Table Coordinator, will serve as a “benevolent broker,” identifying able producers, making introductions and creating relationships between producers and meal-provider sites, arranging purchases and cooperative purchasing agreements, and coordinating distribution and delivery of produce. Karen comes to PSFN with thirty-six years experience in managing purchasing systems and distribution networks. She holds a Bachelor of Science in Foods & Nutrition from Washington State University, owned her own foodservice brokerage for sixteen years, and is a co-owner of the Houser family dairy farm in Sedro Woolley. Her experience prepares her extraordinarily well for the business and agricultural sides of this Farm to Table project. Emma Brewster, PSFN’s new Farm to Community Coordinator, will provide support for Karen, helping to identify producers, assessing meal sites, tracking sales, and providing the administrative support for the project. Emma comes to us as an AmeriCorps Volunteer through Washington Service Corps’ SCORE AmeriCorps Team based in Mount Vernon. Emma holds a Bachelor of Science in Development Sociology from Cornell University, where she focused on the social aspects of rural agriculture and pubic health. Emma’s background working with social and human services and on public health projects gives her a good grounding in the social and health challenges this Farm to Table project aims to tackle.

Posted by Emma Brewster on November 3rd, 2010

CLOSED: Job Announcement: Farm to Table Coordinator (12-month contract)

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PSFN is no longer accepting applications for this position. Thank you for your interest.

Farm to Table Coordinator (12-month contract)

Puget Sound Food Network

City of Seattle-King County Public Health announced the 2010 award recipients who applied for $8.9 million in Communities Putting Prevention to Work (CPPW) grants from the HEAL (Healthy Eating/ Active Living) Community Grant Program.

The Northwest Agriculture Business Center’s Puget Sound Food Network (PSFN) received partial funding to participate as a partner in a CPPW funded project led by Seattle Human Services Aging and Disability Services. This Farm to Table partnership is focused on connecting local food to Seattle’s least served communities through Congregate/Home Delivered Meal Program programs. The scope of this project is to make healthy foods affordable for senior meal programs and childcare centers by cooperatively purchasing fresh local produce through a Farm to Table partnership.

PSFN is seeking Farm to Table Coordinator to act as “benevolent broker” to help improve access to fresh fruits and vegetables for low-income adults.

It will be the PSFN Farm to Table Coordinator’s responsibility to identify local food sources, negotiate pricing and create solutions that will lead to opportunities for expansion in Puget Sound and modeling in other cities, especially underserved communities. PSFN will be tasked with tracking and reporting our contributions to this project, identifying key obstacles, and recommending solutions for future endeavors. The project’s full duration is twenty months starting September 2010, however the Farm-to-Table Coordinator will be hired as one-year term contractor.

Position Scope:

Identify local farm sources for fresh produce, including, where applicable, ethnically diverse producers including Hispanic, Hmong, and other minority farm communities as resources/partners.
Facilitate and assist the Agency partners (senior nutrition and child care providers) in ways to order more local fresh produce for their programs.
Survey Agency partners about real and perceived needs, what products they want to buy, and relevant product specifications. Communicate with Agency partners on product volumes and pricing and assist with ordering produce with the goal of agencies establishing cooperative ordering processes.
Collaboratively work with WSDA staff on interpreting assessment of Agency partners and consolidating the administrative costs associated with procurement
Work closely with PSFN’s Farm to Community Coordinator and communicate all project related interactions and transactions with farmers and Agency partners, identify areas of opportunity and obstacles, assist with making recommendations for expansion
Pilot the ordering of produce from local farmers with 4 agency partners (Chicken Soup Brigade, Catholic Community Services, A child care provider, and Senior Services/Pioneer Human Services).
As needed, assist coordination of distribution and storage logistics of full and/or consolidated lots between transaction participants.
Represent PSFN at regular Farm to Table Project meetings with Agency partners and CPPW coalition gatherings. Attend NABC staff meetings when required.
Assist PSFN’s Farm-to Community Coordinator with project research and report writing and communicating all activities related to the project.
Submit monthly progress reports to grant funding contracts office

Desired Qualifications:

Career experience (10+ years) in foodservice distribution as a broker or in institutional cooperative purchasing.
Comfortable with picking up the phone and calling companies and farmers (experience working directly with Washington farmers is desired).
Knowledge about issues related to food systems redesign, regional food security, public health and preserving farming in our region.
Respectful colleague with a talent for getting along well with a variety of people and in many types of settings is highly preferred.
Ability to work independently without supervision while still being able to think and act as part of a team of collaborators working towards a common goal.
Must be willing to utilize your own home office space and equipment (including computer and cell phone) for this position. This position requires a solid working knowledge of mainstream computer software (MS Office), relational databases (web-based systems, etc.) and other technical communication devices (i.e. cell phone, handheld GPS)
Must have current Washington drivers license and be willing to use your own form of transportation. This position includes minimal in-state travel. Mileage and other regular travel expenses reimbursed.

The Puget Sound Food Network (PSFN), a project of the Northwest Agriculture Business Center, is building a supply chain support system that combines technology and professional staff to increase the production, distribution, and consumption of food and other agricultural goods produced in the region. PSFN helps retail stores, restaurants, institutions and consumers locate and receive local product in the varieties and quantities needed at competitive prices. The mission of the Puget Sound Food Network (PSFN) is to increase the production, distribution, and consumption of regionally produced food.

Interested candidates please submit a brief but descriptive cover letter and current resume to the attention of Lucy Norris, Project Manager, Puget Sound Food Network. Resumes will be accepted by email only to jobs@psfn.org between Tuesday, October 5 and Thursday, October 14. More information about PSFN can be found at www.psfn.org or by writing info@psfn.org.

Contract Term: 11/1/2010 through 12/31/2011

Location: Telecommute only within King County (Washington)

Salary: Wages are commensurate with experience and capabilities

Posted by Lucy Norris on October 2nd, 2010

Puget Sound Food Network Receives Specialty Crop Block Grant Funding Through WSDA

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On September 17, Deputy Agriculture Secretary Kathleen Merrigan announced the award of block grants to enhance the competitiveness of specialty crops. Specialty crops are defined as fruits, vegetables, tree nuts, dried fruits, horticulture, and nursery crops, including floriculture.

The 54 grants total approximately $55 million, funding 827 projects in fifty states. Funding supports the competitiveness of specialty crops and America’s specialty crop farmers. Washington State Department of Agriculture received $3,744,666.16, the third highest award recipient following California and Florida. Puget Sound Food Network (PSFN) was granted $95,009 of Washington’s award.

The beneficiaries of PSFN, a project of Northwest Agriculture Business Center, are primarily small to mid-sized specialty crop producers of fruits, vegetables, tree nuts, herbs, and nursery crops. The approximately 10,000 farms and 4 million eaters in Northwestern Washington are the target beneficiaries of PSFN through increasing direct market opportunities close to production, building lasting relationships in the community, preserving sustainable food production close to home for prosperity as well as positive environmental impacts. The economic impacts of PSFN will be felt immediately through direct farm sales. PSFN focuses on connecting buyers and sellers of all sizes by creating or enhancing production, processing, distribution, sales, and marketing opportunities for specialty crop producers.

The ultimate goal of this PSFN is to build a strong food community in the Puget Sound region by being the liaison for specialty crop producers, buyers, service providers, community partners and consumers to connect and conduct business. By offering a central online network space complimented by personal relationships with account managers, PSFN will strengthen food community connections across a regional, values-based supply chain, and increase market access and profits of regional specialty crop producers.

For more information about PSFN or to join, please visit www.psfn.org or contact Lucy Norris, Project Manager, at info@psfn.org. Summaries of all USDA SCBGP awards can be viewed at www.ams.usda.gov/scbgp.

Posted by Lucy Norris on September 25th, 2010