Staff & Reader Submitted

Keller Farmers Market partners with GS Troop 1180 for Pet Food/Supply Drive May 12

Kellerfarmersmarket — Tue, 08 May 2012 19:00:00 -0500

May 12, 2012, in honor of American Humane Association "Be Kind to Animals^TM Week," Keller Farmers Market (KFM) will partner with the Junior Girl Scout Troop 1180 to host a Pet Supply/Food drive to benefit the Humane Society of North Texas (HSNT) in Keller. Donations will be accepted at the Community Tent at KFM, staffed by the GS Troup 1180, between 8 a.m. - noon. A wish list for HSNT can be found at http://www.hsnt.org/wish_list.php.

This week's food offerings at KFM will include beef, pork, chicken, eggs, jerky, tamales, chips, salsa, wine, pasta, pickles, pasta sauce, jams & jellies, desserts, toffee, produce - garlic, onions, green onions, beets, Swiss chard, squash & zucchini, sweet potatoes, Marfa, TX tomatoes, "early-season" peaches, cucumbers, and Smokin' Texas Gourmet seasonings.

Two specialty items to check out this week: Fire In The Hole Pizzas, breakfast or lunch pizzas, made to order & cooked in four minutes for $8 each, and "Monkeys Trunk of Treasures" - grocery bags made from "plarn," which is yarn made from plastic grocery bags!

Again, let's not forget about our four-legged friends: Stop by the Nature's Select tent to learn more about and purchase or order healthy food for your furry family members.

Music this week will be provided by 7 Car Pile Up, wonderful light rock and country. Join us!

Taco Bueno Offers Free Smoothies on Cinco de Mayo

slomelino379 — Thu, 03 May 2012 12:00:00 -0500

Dallas (May 3, 2012) -- Cinco de Mayo celebrates the defeat of the French at the Battle of Puebla, which took place on May 5, 1862, and Taco Bueno is celebrating the smashing success of the Spanish with a smoothie fest sure to please – all five-ounce smoothies are free all day.

“Our guests are crazy for our smoothies, and they can get them for free all day on Cinco de Mayo,” said Kim Hennig, senior vice president of marketing at Taco Bueno.

All guests have to do is simply show up, and smoothies will be given away for free both through the drive-thru and in the store. Every smoothie is made with real berries for the best-tasting smoothie.

White Rock Local Market Presents Community and Urban Garden Day May 26, 2012 At Green Spot Market in

lisatmp445 — Tue, 01 May 2012 08:47:34 -0500

White Rock Local Market continues its fourth season of markets and continues its new membership program with Community and Urban Garden Day on Saturday May 26, 8 a.m. to 1 p.m. at Green Spot Market and Fuels, 702 N. Buckner Blvd. in East Dallas.

The day will include live music by blue grass country band Fish Fry Bingo, demos on raised garden beds and water use, and a talk on starting your own community garden. The event is free. See http://www.whiterocklocalmarket.com for more information or call 214-797-4989. For a complete list of vendors go here: http://www.whiterocklocalmarket.com/vendors.html

WRLM's Community and Urban Garden Day will highlight how valuable shared gardens are – for the growing of food and the promoting of health, for creating sustainable living, and for strengthening the community. WRLM hopes to create a list of gardens through this event that will be a resource for people to find more information. The goal is to encourage local citizens to join a garden or start one of their own.

Garden representatives will inform members of the public about their gardens, and will sell harvests from their gardens. There is no booth fee for community gardens that day.

Gardens attending to date: Promise of Peace Garden, Paul Quinn College, Our Saviour Community Garden, Lake Highlands Community Garden, Bon Aire Community Garden, Stonewall Jackson Elementary School Garden, and Hexter Elementary Garden. The City of Dallas Office of Environmental Quality will be there as well.

In April, WRLM launched its first ever membership program that allows customers to support WRLM. Member benefits range from discounts at area businesses, to a custom-shopping tote designed by Dallas' Banner Theory, to exclusive WRLM workshops and farm tours - and more!

White Rock Local Market is a 501(c)(3) organization. Our mission is to ‪strengthen the local food economy and create awareness of the social, environmental, and health benefits of growing and eating local food. WRLM believes that small, local farms are essential to the local economy. We also believe that shared urban gardens can have an effect on local nutrition and can create jobs. We are committed to making economic and educational relationships between Dallas area residents and local growers. Our markets are the 2nd and 4th Saturday monthly, serving many hundreds of local residents.

Join WRLM on Facebook http://www.facebook.com/groups/whiterocklocalmarket/

Join WRLM on Twitter http://twitter.com/ #!/WRLocalMarket

Keller Farmers Market Grand Opening & Seed & Plant Exchange

Kellerfarmersmarket — Sun, 29 Apr 2012 09:00:00 -0500

Area residents who enjoy eating locally grown and produced food should mark May 5^th on their calendars for the season opening of the Keller Farmers Market at 8:00 am.

Opening day will feature jazz music by The Matt Larsen Quartet, and a seed and plant exchange for gardeners looking to trade extra seeds and plants with other gardeners. The exchange is a fun and practical way to meet other gardeners, discuss gardening issues and to exchange a plant for another plant to diversify their own harvest. Tables will be set-up at the entrance to the market, staffed with volunteers who can assist.

“We are expecting local favorites as well as surprise plants at the swap. We hope this is the first of many seed and plant exchanges at the market,” says Keller Farmers Market Executive Director Bridget Rodewald.

Metroport Meals on Wheels and Primrose School at Heritage Trace will co-host a family seed planting activity, in support of the Metroport Meals on Wheels program, “Sharing the Harvest.” The program encourages gardeners to plant an extra vegetable plant, with the resulting produce being donated to Metroport Meals on Wheels’ home bound clients. Donated vegetables may be dropped off throughout the season at the information booth at Keller Farmers Market. The market will then deliver the vegetables to Metroport Meals on Wheels as an outreach effort to connect the communities.

About Keller Farmers Market

Keller Farmers Market is an open-air Texas market operating Saturdays from 8:00 am – 12:00 pm at the Keller Town Hall Fountain, 1100 Bear Creek Parkway. The market operates rain or shine, unless there is threatening weather, through October 27, 2012.

Keller Farmers Market is an independently run 501(c)(4) nonprofit whose mission is to enhance the lives of the community by creating reliable access to healthy and fresh locally grown food, delivering consistent wellness education, and generating much-needed income and support for local farmers, food producers and artisans by providing programs that foster social gatherings. Sponsorship opportunities are still available. For more information, visit www.kellerfarmersmarket.com.

Cold Water for Laundry

lisa160 — Wed, 11 Apr 2012 13:23:25 -0500

This Earth Day, P&G is asking consumers to Take a Load Off of the energy grid, their wallets and the environment by making one simple change-- washing laundry in cold water.

Heating water is one of the largest uses of energy in a typical American household, accounting for up to 80 percent of the energy used per wash load. By switching to cold water, Americans could reduce CO2 emissions by up to 11 million metric tons annually. Converting to cold water in your laundry washes can save up to $63 per year. If a household switched to cold water washing for a year, saving would be enough to watch TV for 1,363 hours or watch DVDs for 1,148 hours.

If everyone in the Dallas/Fort Worth metroplex switched to cold water washing for one year, the energy saved would power DFW Airport for 1.3 years or run the Dallas Cowboys center hung scoreboards for more than 29 years.

By pledging to "go cold" this Earth Day on the Future Friendly Facebook page, consumers will be entered to win weekly prizes, Maytag HE washer/dryer sets and a year's supply of Tide Coldwater detergent.

Taco Ocho in Richardson Opens with Simple Menu, Complex Flavors

Susan5665 — Mon, 09 Apr 2012 19:26:43 -0500

Taco Ocho could easily be classified as a neighborhood taqueria. The fast casual restaurant, which opened in May 2011 in Richardson, has an unmistakable Mexican influence but also subtly embraces cooking styles and comfort cuisines from several Latin American countries. True to its name, Taco Ocho offers eight tasty interpretations of fresh and authentic Mexican/Latin favorites on familiar platforms - tacos, tortas and tostadas. Every item is made-to-order using the freshest ingredients and presenting its own distinctive taste south of the border.

Tostadas: Crossed the border but never lost their way.

Taco Ocho’s vegetarian tostadas are a pile of healthy goodness stacked on a crisp, corn tortilla. The fresh ingredients, uniqueness and quality stand out in such items as the Sonoran, which perfectly combines tender cactus, grilled jicama, red onion, pickled jalapenos, tomatoes, queso fresco, lime and cilantro vinaigrette. The popular Puebla features roasted garbanzo hummus, shredded cabbage, corn pico, queso fresco and a tangy chipotle ranch dressing. Another favorite is the more classic Americana, a well-balanced combination of shredded lettuce, refried black beans, pico de gallo, roasted corn, cotija cheese and chipotle ranch. A three-tostada sampler is $6.95.

Tacos: Mexican born. American made.

Just like their tostada counterparts, each taco has its own identity, nicely packaged in a flour or corn tortilla. The Cabo Fish Tacos, made with beer battered or grilled cod, jicama slaw, and chipotle cream sauce, haven’t lost their flavorful soul from Cabo San Lucas. Venezuelan-inspired Latin Love features shredded beef, refried black beans, fried plantains, aged cotija cheese, and salsa verde. The succulent Jalapeno Pork Tacos offer a spicy kick of pork braised with jalapenos and tomatillos and topped with queso fresco and cilantro. Tacos are $3.50 a la carte or $7.95 for a plate of two, Ocho rice, and refried beans.

Tortas: The Latin American’s version of a French baguette.

Taco Ocho’s signature line of grilled tortas begins with bolillo bread made specially from a local bakery. Choose one of its eight signature flavors, from the Peruvian-inspired Cusco made with stir-fried steak, potatoes, sautéed red onions and fresh cilantro to the deliciously spicy Pobrizo of grilled chorizo, poblano peppers and onions, black bean spread, Oaxaca cheese and salsa verde. A torta sandwich with chips cost $7.95.

Taco Ocho is spacious, bright and friendly, accented with a large colorful hand-painted mural depicting the Metropolitan Cathedral in Mexico City and a cluster of Tom Dixon press glass lights hovering over a 20-foot long communal table. Few would guess the premier Taco Ocho is a “mom-and-pop” boutique establishment due to its professional interior design and branding. However, the Latin-inspired fast casual concept has been the brainchild of concept founder Mani Bhushan for the last two years.

Bhushan is no stranger to the hospitality industry, formerly holding senior management positions with nationally-recognized brands including PepsiCo, Yum! Brands and Blockbuster. Bhushan engaged the help of his talented family with architectural design and graphics. His wife, a native of Mexico, enjoyed sharing some of her family recipes that have been passed down through the generations. In addition, Bhushan appointed Rodolfo Cardoso as Executive Chef to help create the menu, standardize recipes, ensure quality and consistency, train staff, and manage the fast-paced kitchen on a daily basis. The experienced Chef Rodolfo formerly served as banquet sous chef at the Four Seasons Mexico City, sous chef at NYLO and executive chef at Gentle Creek Golf Club.

Taco Ocho, a Latin-inspired fast casual restaurant featuring eight signature tacos, vegetarian tostadas and tortas, is located at 930 East Campbell Road, Suite 109, Richardson, Texas 75081, just a half mile from North Central Expressway. Business hours are Monday through Sunday, 11:00 a.m. to 9:00 p.m. For more information, call (972) 238-8080 or visit www.tacoocho.com, Facebook and Twitter.

Greenville's My Rancher Country Market Adds Chisholm Trail Longhorn Beef to Meat Market

ChisholmTrail — Wed, 14 Mar 2012 10:00:00 -0500

Texans’ taste buds can’t seem to get enough of Chisholm Trail Longhorn Beef’s tastier, healthier red meat. Earlier this year, Chisholm Trail partnered with Dallas’ new Sundown at Granada, and now the beef co-op is announcing its partnership with My Rancher Country Market to offer Texas-sized hamburger patties and ground beef for Lone Star residents and travelers alike to purchase the very best locally-grown, healthy meat products.

“Texans share a unique pride in their state culture you won’t find anywhere else, including a deep loyalty to the products and services they buy,” said Doug Robbins, owner of My Rancher Country Market. “Few people can say they have actually had 100-percent, all-natural, grass-fed Lone Star beef, and Chisholm Trail helps to provide our shoppers better-tasting, healthier red meat from right here in Texas.”

It is estimated that the average American meal with ingredients not locally-sourced travels about 1,500 miles from its origins to the dinner table. My Rancher Country Market provides its customers the freshest produce and meats, like Chisholm Trail beef which is raised without added hormones or unnecessary antibiotics. Additionally, raising cattle in stress-free environments, like those at Chisholm Trail ranches, makes for responsible, sustainable agricultural practices that preserve Texas soil.

“From local fields to your plate, Chisholm Trail works to provide the freshest and healthiest ground meat possible for every family to use in their meals,” said Mike Crawford, Chisholm Trail Longhorn Beef partner. “We’re excited that My Rancher Country Market is supporting local farmers, like us at Chisholm Trail, who follow sustainable ranching practices that truly embody the heart of Texas ranching.”

In addition to increased quality and freshness, foods sourced from local farms and ranches drastically reduce the processing, packaging and fuel costs associated with transporting it long distances. Local shoppers can stop by My Rancher Country Market in Greenville, Texas, to pick up all-natural, lean cuts of Chisholm Trail ground beef and hamburger patties. As part of a complete, balanced diet, Chisholm Trail beef offers a lean, delicious red meat selection that contains fewer calories than ordinary beef, pork, lamb and most cuts of chicken providing a healthier alternative to many over-processed meat options found in the average grocery store.

My Rancher Country Market updates its offerings regularly to reflect availability of seasonal and specialty products found throughout Texas. Chisholm Trail Longhorn Beef can be found year-round at the store located in Greenville, Texas, at 2393 I-30 East from 10 a.m. to 6 p.m. on Monday through Saturday and from noon to 5 p.m. on Sunday as well as other restaurants and retail locations across Texas. For more information about My Rancher Country Market, visit: http://www.myrancher.com/.

About Chisholm Trail Longhorn Beef

Chisholm Trail Longhorn Beef is a rancher-owned and -operated cooperative that raises longhorns locally on family ranches around Texas. Chisholm Trail longhorns graze in pastures and thrive without added hormones or unnecessary antibiotics, placing far less stress on the natural environment than grain-fed cattle raised on factory farms. Chisholm Trail partners are focused on providing delicious red meat for healthy eaters and educating people on the nutritional significance of 100-percent longhorn beef. For more information, visit www.eathealthybeef.org.

New farm stand in Arlington - are you interested?

info290 — Wed, 29 Feb 2012 18:07:10 -0600

We are excited to announce that Urban Acres is starting a new co-op style produce farm stand in Arlington! All the details have yet to be worked out, but we can tell you the farm stand will be close to UTA, and the pickup time will be late afternoon every other Friday.

The next step is to gather interest, as we hope to begin this new farm stand sometime in March if enough new members are ready to join. Current members will also have the option to transfer their pick-up location to Arlington.

So if you're interested in the Arlington location, we need to hear from you! Please email us at info@urbanacresmarket.com with the subject: "Arlington Farm Stand Interest". Also please spread the word to friends or family in that area who may be interested!

And THANK YOU for choosing food that is good for you and good for the farmer.

Your friends at Urban Acres

Pre-Conference Workshops at the TOFGA Conference

SusieM — Wed, 01 Feb 2012 22:12:54 -0600

Pre-Conference Workshops

at the TOFGA Conference

The morning of Friday, February 17^th will be abuzz with learning opportunities! These great add-on workshops will provide in depth, specific information on these topics. Great for those just getting started or for someone wanting to go deeper. Check them out!

Each workshop is from 8:30am to 11:30am. All will be at the Mesquite Conference center, except for the Butchering workshop noted below. All workshops are $50 per person.

New Farmer Workshop – Brad Stufflebeam & Jenny Stufflebeam of HOMEsweetFARM and Steve Carlson of Slow Money DFW

Getting started in farming? Thinking about getting started? This workshop is for you! Come learn what you need to get started in farming with those who have been successful. Learn what to do as well as what not to do along with some great business planning advice.

Aquaponics – Dave Pennington, SynergyFish

This workshop will provide an overview of aquaponics focusing on state-of-the-art technology for small-scale and commercial operations. By utilizing the fish waste to support a robust and stable biological system at the root zone, the major benefits of organic production are realized. Participants will learn in a classroom setting as well as in a hand-on setting building a 13 sq ft garden from an ‘IBC’ tote and common plumbing parts. Learn how to easily build a garden which efficiently waters itself and can produce as much as 4x the amount of food possible in a similar sized soil garden.

Food Policy Councils – Mark Winne, Community Food Security Coalition

This workshop will cover some of the basics of food policy councils as well as discussions about potentials for food policy councils and food policy work in Texas. Anyone involved in a food policy council, anyone interested in starting a food policy council, elected officials, community food workers, local government employees, grassroots organizers, and anyone interested in food policy is invited to attend the workshop. Learn more about speaking up and making your food system what you want it to be!

Butchering – Matt Hamilton, Genesis Beef and Local Yocal

This class will be a walk-through breakdown of a grass-fed beef carcass to give attendees a hands-on experience to learn cuts of beef, locations of, and variations of cuts of beef. We will be discussing the difference between the commercial cuts of beef coming out of large plants know as boxed beef, custom processed beef cuts, and retail beef cuts. Attendees will be learning how to talk to a custom processor to get the cuts that will get the most value out of their animal and provide their customers with products they want and can use. Dress warm and wear non-slip shoes. Leather soles, open toes, or high heels will not be allowed into the cutting room for this class. This workshop will be held at Local Yocal, 213 N. Tennessee in McKinney

The Ins and Outs of Serengeti Grazing: How to Survive the Drought and Make Money at the Same Time – Sabino Cortez, Erath Earth

This workshop will cover pasture fertility, stocking rates, water usage and irrigation, and vegetation. An irrigation expert will be on hand during this workshop to answer questions and demonstrate proper techniques, as well as a rancher who has used this technique extensively.

Know What Comes First! Pastured Poultry Basics – Jules Assata, Shades of Green Farm

In an educational conversation, this workshop will provide participants with a solid foundation for raising chickens for meat and eggs, as well as more detailed information such as what a chicken sneeze sounds like and what to do about it. Instructor Jules Assata has her own experience raising chickens and eggs for sale along with training and support from the pastured poultry answer man Jeff Mattocks, of Fertrell Company. Jules also has training from the Southern Sustainable Agriculture Working Group conference (SSAWG). It is through a grant from SSAWG that this class is offered at no cost to the first 30 participants.

Organic Certification – Leslie McKinnon, Organic Certification Consultation

This workshop will provide an overview of the organic certification process as well as information about how to proceed through the steps of the process. Record keeping materials will be available for an additional fee.

Butchering Class offered

SusieM — Thu, 26 Jan 2012 20:47:28 -0600

Learn more about cuts of grass-fed beef! Producers and consumers alike are invited to attend!

Matt Hamilton of Genesis Beef and Local Yocal will be leading a class in butchering as part of the Texas Organic Farmers and Gardeners Association (TOFGA) Annual Conference.

The workshop is Friday, Feb. 17 from 8:30 to 11:30 at Local Yocal (213 N. Tennessee in McKinney). The cost is $50 per person.

This is a pre-conference workshop, so conference participation is not required. Register for this workshop only by going to www.tofga.org/2012_conference and selecting the 'Only Pre-Conference' category. Registration for the entire conference is also available on the same site.

Texas Organic Conference

SusieM — Mon, 19 Dec 2011 21:26:07 -0600

Register now!

The Texas Organic Farmers and Gardeners Association (TOFGA) annual conference on organic production will be held February 17 – 19, 2012 in Mesquite, Texas at the Mesquite Convention Center. TOFGA is the only statewide organization focused on the people who practice organic and sustainable agriculture in Texas. The conference is designed for market growers who are either already producing or want to learn about organic and sustainably raised produce, livestock, dairy, and grains. Workshop tracks include business issues, fruit and vegetable production, livestock production, and resource sustainability. Strong emphasis will be on strategies to survive the drought.

This year, a Gardener Track has been added for those who are avid backyard gardeners who do not necessarily sell what they grow. A vendor area will provide opportunities for attendees to meet business supporters of the organic agricultural industry in Texas. A large exhibit area will provide space for equipment vendor displays such as tractors, fencing, irrigation, and others.

Highlights of the conference will include pre-conference workshops, area farm tours, hands-on workshops with organic farming experts, panel discussions, interactive exhibitors, book sales, regional meet-ups, and the farm-to fork organic banquet on Saturday with a keynote address. The Keynote Speaker for the Saturday banquet will be Mark Winne, author of Food Rebels, Guerilla Gardeners, and Smart-Cookin’ Mamas: Fighting Back in the Age of Industrial Agriculture.

Market producer’s workshops include topics such as

Beating the Drought in Vegetable Production
Fruit Production in North Texas
Water Management Issues
Grass Fed Beef Production
Small livestock
Integrated Pest Management
Intensive Grazing

Gardener Track workshops include topics such as

Organic vegetable gardening
Edible ornamentals
Vermiculture
Garden design for pest control
Utilizing low tunnels
Backyard chickens

A must-attend event for organic ranchers, farmers, plant growers, retailers, wholesalers, consumers, gardeners, farmers market supporters and anyone desiring to support the organic industry in Texas. Eating local in Texas starts on the farm. Full conference registration starts at $135 for TOFGA members. The Gardener track Saturday only workshop is $70. Banquet tickets are $35 per person. Vendor spaces start at $300. For more information on the schedule of events, or to register contact the TOFGA Office at 512-656-2456, or email admin@tofga.org or visit the website at www.tofga.org.

Texas Organic Network - Special Event

FourSeasons — Tue, 06 Dec 2011 16:36:31 -0600

On Thursday (Dec 15) you are invited to participate to a fundraising event that will benefit the Texas Organic Network. From 5.30pm until 8.00pm several local food vendors will offer to sample and sell their products.

You will have the opportunity to meet local farmers growing organic produce, the owner of a ranch raising grass fed beefs and taste texas wines.

Tickets cost $60 per person and include:

Sampling local products

Wine tasting from a Texas Winery

A chance to win one of the 20 food baskets donated by vendors

15% OFF dinner at Cadot Restaurant (Thursday, Dec 15th)

VENUE: Cadot Restaurant
ADDRESS: 18111 Preston Road, Dallas, TX 75252
PHONE: (972) 267-5700

DATE: Thursday, Dec 15
HOURS: From 5.30pm to 8pm

RESERVATIONS: Click here

Side Dish Posts DFW Food Guide for the Holidays

brian — Fri, 02 Dec 2011 12:47:52 -0600

Nancy Nichols over at D Magazine's Side Dish blog has posted an extensive list of local food producers, "spotlighting those who make food-related items one can purchase for gifts or serve at a gathering." She promises to update the list twice a week and is looking for local producers to add. Email her your suggestions.

Christmas Free Range Turkeys

hutchins566 — Thu, 01 Dec 2011 07:00:00 -0600

Christmas Turkeys Available from Rehoboth Ranch

Real free range turkeys are difficult enough to find for Thanksgiving, but in past years finding one for that special Christmas dinner has been virtually impossible. This year Rehoboth Ranch of Greenville, Texas doubled their turkey production to 400 free range turkeys. There are still about 75 left to sell for Christmas. Rehoboth Ranch turkeys may be purchased direct from the ranch using their on line ordering system accessed through their web site www.rehobothranch.com. Simply go to the web site home page and click on the "pre-order on line" button. Register once and you are all set for future orders. You will be asked to designate a pick up location at one of the four farmers' market locations attended by Rehoboth Ranch - downtown Dallas, Coppell, old town McKinney Chestnut Square, or west McKinney Adriatica. Rehoboth Ranch turkeys are also available at Local Yokal Farm To Market off the square in old town McKinney.

Rehoboth Ranch raises turkeys (and chickens) on pastures untainted by chemical fertilizers, herbicides and pesticides. Poultry are fed a grain ration consisting of non-GMO grains and organic supplements. Turkeys have continous access to green grass and are very aggressive grazers. Here are a couple of the comments from this year's Thanksgiving turkey customers -

For the second year we have had the most delicious turkey ever, thanks to you! Thank you for being there and for raising such high-quality meat. Ann in Dallas

First ever turkey from Rehoboth Ranch - but best-ever tasting!!!! Thank you. Melissa in Coppell

If you want an outstanding turkey for Christmas dinner, if you want to praised for "the best turkey (your guests) have ever eaten, if you want to serve the absolute best in taste and nutrition, don't delay in ordering your Rehoboth Ranch Christmas turkey.

Sustainable Farmers and Producers Needed - Local Food Home Delivery Company

chunke833 — Tue, 29 Nov 2011 14:36:42 -0600

Sustainable Farmers and Producers Needed - Local Food Home Delivery Company

Greenling is a fast-growing, socially and environmentally responsible company born and raised in Central Texas. We are an online-based home delivery service. We are proud to offer a full grocery store selection of fresh produce, meat, dairy, bakery items, dry goods and artisan products. Our customers visit Greenling.com to place their order, and we pack and deliver them weekly.

Greenling is expanding to the DFW area, and is looking to source from local farmers and vendors who use organic and sustainable practices. If it’s a food item and it’s local and sustainably produced, we’re interested! Greenling is a values based company with a mission of working towards a sustainable future, and we have a deep commitment to supporting local producers and maintaining strict quality standards for the products we offer.

If your farm or business fits the bill, we can’t wait to hear from you! We invite you to check out Greenling.com to learn a little more about us, and send an email to Candy Hunke, Regional Buyer, at chunke@greenling.com for more information about becoming a vendor.

Texas Worm Ranch hosts food production and sustainability workshops

rincru460 — Tue, 22 Nov 2011 09:40:16 -0600

Texas Worm Ranch is a proud sponsor of Urban Sustainable Ecosystems. These Workshops are designed to help urban homeowners transform their property into a sustainable, food producing and eco-friendly habitat!

Save Your Dates, and Register Now.
You are invited to our USE Workshops!

Our workshops feature some of the best and brightest eco-minded enthusiasts in the DFW area. By the end of an Urban Sustainable Ecosystem workshop, students should be able to apply what they have learned on their own homestead. Our students’ successful application of these principles will enable a healthy individual, family, community and planet.

For your convenience, we have three workshops planned for early next year:

Fair Park: Texas Discovery Gardens, January 21st & 22nd
Dallas Eco-Op: February 11th & 12th
Coppell Town Center: February 25th & 26th

The USE workshops are designed for beginning and advanced gardeners and/or eco-friendly homeowners who seek solutions to move their homestead to the next level of sustainability.
_______________________________________________________________________________________

USE Workshop – Day One Classes: (beginners to advanced)

Plan Your Urban Sustainable Ecosystem - John Krause: host of DFW’s #1 Organic Radio Program, Instructor
Soil Ecosystem and Composting - Randy Johnson: Horticulture Director of Texas Discovery Gardens and Owner of Randy Johnson Organic Consulting, Instructor
Raised Bed Gardening - Heather Rinaldi: Owner of Texas Worm Ranch and Professional Organic Vegetable Garden Installer, Instructor
Preserve Your Harvest - Trish Percy: Executive Director of Feed Texas First, Instructor
Rainwater Harvesting, Rain Gardens, Water Conservation, Grey Water - Carrie Dubberly of Dubberly Landscapes and Don Dubberly of Catch the Rain

______________________________________________________________________________________

USE Workshop – Day Two Classes: (advanced – don’t be scared all you beginners!)

Vermicomposting - Heather Rinaldi, Instructor: Owner of Texas Worm Ranch and Professional Organic Vegetable Garden Installer
Black Soldier Fly Larvae Composting - Robert Olivier, Owner of Compost Mania and inventor of the “bio-pod”
Integrated Pest Management - Randy Johnson: Horticulture Director of Texas Discovery Gardens and Owner of Randy Johnson Organic Consulting, Instructor
Aquaponics - Dave Pennington: Owner of Synergyfish, expert on symbiotic relationships between fish and plant production
Creating a Pollinator Habitat - Brandon and Susan Pollard: Owner of Texas Honeybee Guild and Zipcode Honey.
Backyard Poultry - Bob Ritchie: Owner of Custom Coop and longtime urban poultry farmer

______________________________________________________________________________________

USE Workshop Registration and Rates:

Limited space, register now! To register, email the following information to builduse@gmail.com

Name / Email Address / Phone Number / Workhshop: Day One ____ Day Two ____ (yes or no)

Rates: (We will begin taking payments for USE workshops on January 2nd, 2012.)

   $75.00 for Day One workshop - includes healthy-local-natural lunch and two sessions

    $50.00 for Day Two workshop - afternoon session only
                    -or-
   $100.00 for BOTH workshops

New Sunday Market in Richardson - Campbell Road Village

FourSeasons — Fri, 28 Oct 2011 12:47:07 -0500

This Sunday (Oct 30), Four Seasons Markets will open a new Local Market at the Campbell Road Village in Richardson. The Market will be held every Sunday from 11 a.m. to 3 p.m. on the parking lot in the middle of the Village.

Among the 30 vendors who are planning to attend, you will find a mix of local food vendors (Terra Sienna Grass Fed Beef, Empire Baking, Rockstar Bakeshop, Fairhaven Vineyards, Big Al's Texas Rubs, Kap's Pepper Company, Cita's Salsa, SocialIce, Pasta -n- More), local artists (Christy Ceramics, Bella Rose Jewelry, Shut the Front Door Boutique, Savannas Charms) and craftsmen (Body Harmony, PigDog, Little Bow Peep Girls, Secret Soap Stash, Melanie's Crafts and Creations, Choca Loca Designs). Backstage Flowers will bring a wide range of plants, flowers and pumpkins while Uptown Barkery will make sure the dogs get the best treats.

Victor Andrada will be performing live during the market hours. The vocalist/guitarist will be playing a blend of light jazz, blues and Latin.

Location:
Campbell Road Village
635 West Campbell Rd,
Richardson

See you there!

http://www.fourseasonsmarkets.com

"Eating Wisely" 2011 Fall Farm Festival

rosey23 — Sat, 15 Oct 2011 15:00:00 -0500

Rose Creek Farms “Eating Wisely” 2011 Fall Festival celebrates local farming and the natural whole foods they grow. October 15th, 2011 begins at 3:00pm. Festival is held in Sunset, Texas about an hour north of Fort Worth. At dark there will be a free screening of the documentary “FRESH”. This is an informative doc that gives a new look at our food supply and supports local farming efforts. The movie will be shown outdoors in the pasture and under the stars. Please remember to bring a lawn chair or blanket. Afternoon activities include a pumpkin patch, black-eyed pea picking, grass-fed burgers and B-B-Q, homemade ice cream and baked goods, music, hayrides, face painting, pumpkin pie eating contest and a jump house. Area farmers will be selling their products at the event. Come on out and support your local food producers. All farmers welcome to participate in the celebration from backyard gardeners to commercial growers. Please go to our web site for location and directions at www.rosecreekfarms.com/2011FallFestival.htm.

Evening Market - II Creeks Plaza (Richardson)

FourSeasons — Fri, 30 Sep 2011 18:00:00 -0500

Four Seasons Markets has scheduled another Evening Market at II Creeks Plaza (Richardson) on September 30^th from 6pm to 10pm. Vendors will include Specialty food producers, Craftsmen and Artists. Live music will be provided by local artists. A few non-profit organizations are also invited to join the event.

The idea comes from the summertime markets found along the seashores of Europe where tourists vacation. An evening market is a pleasant opportunity to stroll and take some time shopping, when the outside temperature finally cools down, before or after having dinner at one of the local restaurants.

Registrations are still open. Please go to: http://www.fourseasonsmarkets.com/eveningmarkets/

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Location: II Creeks Plaza
Date: Friday, September 30
Hours: 6pm to 10pm
Address: 2701 Custer Pkwy, Richardson, TX 75080
Website: fourseasonsmarkets.com

Notice to Green Community

jbush387 — Tue, 20 Sep 2011 15:45:09 -0500

Zero Waste is a Proven Job Creator

This month, the City Council is scheduled to vote on a sanitation department proposal which would divert all of the city’s waste to a single spot, the McCommas Bluff landfill, changing the way Dallas handles its trash. My concern is that the local community- including many of our leaders- may not have all the information they need to make truly informed decisions about resource recovery. Let’s face it, trash is not exactly the sexiest of issues.

In recent years, the city has done a wonderful job of implementing green and sustainability initiatives for the benefit of our community. I couldn’t believe my eyes when I saw that we had an urban reforestation program. I believe they have moved us in the right direction, and I am proud to say I grew up here.

Now, though, we are at a crossroads. It’s decision time. The sanitation department wants to claim all our trash (resources) for a Resource Recovery Park they are proposing to create at the McCommas Bluff landfill. The route many other cities around the world are taking, though, is the one that leads to zero waste.

Before making a decision like this, Dallas needs to finish its homework. We need to look at best practices from other cities that have led the charge before we set goals allocating 100% of resources to one location outside of the private sector.

I would like to share a bit of information I’ve gathered over the past three years from my involvement in Austin’s zero waste conversation. In 2008, Austin became one of the first U.S. cities to set a goal of net zero waste outside of California. Zero waste means utilizing waste to make materials and new products rather than letting it sit, unused, in landfills. Statistics# say that we will need up to six more planets to continue to waste resources at our current rate, but there is hope in the zero waste movement. This movement is more popular outside of the U.S., but it has begun to take hold here, especially in the state of California.

Here are some facts which may help us to create open community discussion about issues which hold power to shape our economy, our reputation as a progressive city, our employment numbers and our preparedness for future droughts and food shortages.

Regarding employment, for every 10,000 tons of trash that goes into a landfill, one job is created. For the same tonnage to be recycled, ten jobs are created. If the trash is to be reused, 75-250 jobs are created. Clearly, zero waste takes the cake when it comes to employment figures.

On the one hand, I am excited that the sanitation department has created an initiative called flow control and has asked the city council to vote on turning the entire McCommas Bluff landfill into a Resource Recovery Park. On the other hand, my experience tells me that cities have never done it this way before. Generally, a city will officially vote on and declare a goal of zero waste. Then, the urban planning phase kicks in which includes developing a strategic, and then an operational plan. I believe the local community should be involved in this planning process.

Without first setting a goal of zero waste and putting time into research and planning, the door is open to scenarios which may make sense for the sanitation department but which may not create the jobs or the economic benefits for our community which a well-planned zero waste initiative might. The flow control proposal may only see waste converted to energy and fuel, which, while laudable, would not produce the results a zero waste Resource Recovery Park promises. We need information and answers from the sanitation department regarding the goals and expectations of their proposal.

Around the country, multiple plans for waste management involve incineration, which is a competing alternative to zero waste. Incineration is not nearly as effective at creating jobs as zero waste facilities. Incineration may very well create valuable by-products such as energy and fuel, but zero waste projects do these things and build economics and jobs, too. Because no zero waste goal has been declared, we have reason to believe the current sanitation proposal may only offer our city a fraction of the benefit presented by a zero waste Resource Recovery Park. We propose education and conversation regarding these issues. Again- and we want to make this point clear- our intention is certainly not to disparage the progress the sanitation department has already made and is offering to make. Thus far, they’ve taken us to a positive place in the trash disposal realm. We just want to make sure we and our community are educated and involved in these issues so that, together, we are empowered to push Dallas towards maximum economic development, employment and self-sufficiency.

Here, we offer an example of the success of zero waste goals over standard green best practices: In 2003, the UN had a summit on sustainable development in Johannesburg, South Africa. Because the summit was green in nature, naturally they decided to have a green event. The zero waste people said “green is not good enough”, and the event was split between two teams: the green team and the zero waste team. At the end of the conference, the green team had achieved approximately 23% landfill diversion. The zero waste team achieved 73% landfill diversion. In this competition, zero waste proved much more effective in creating less wasteful, clean economy.

Saying you’re “green” is the start of the conversation. Zero waste is the way to actually transform a community and produce economics needed for true sustainability. These days, greenwashing is the cheat sheet to good marketing. Zero waste necessitates a triple bottom line: people, planet, and profit, a framework that ensures initiatives are done for the true good of the people and planet and not just another way to make money. Going green is sometimes just a way to increase the cash driven bottom line. Zero waste is an economic development issue, and any entity grabbing for all our future resources in one place (McCommas Bluff) without a triple bottom line approach means that this maneuver could work for a few but won’t have nearly the impact that a city-wide planning process will have.

Some on the city council are asking if the flow control proposal will cost too much. The zero waste ninjas that have designed plans for cities like Austin, L.A., Seattle, and Chicago essentially guarantee the government that total costs for the transition will not go up. Budgets currently allocated to wasting, are just redirected to reuse, which creates substantially more jobs.

An entity that may not have economic development as its end goal initiating a “send all the waste here” plan make me nervous. We need to do things in a way that has worked previously so we can create workable economics as fast as possible. Going into uncharted territory- as the sanitation department’s proposal does by not setting a zero waste goal prior to planning for resource recovery- means we may have to bite the bullet and suffer for skipping the time-intensive learning curve. We have sent so many of our jobs overseas because we have structured waste management and have not employed reuse strategies. Not only can a zero waste strategy bring jobs back to the U.S., but these jobs would also be green jobs.

The mayor of a zero waste city typically implements zero waste into urban environmental accords because constituents support the move. Just in the last two weeks, multiple businesses in the local community have committed to zero waste goals in conversations with Adbongo personnel, including Pearl Cleaners, Eat Green DFW, MTV3, Green Ox Energy, SET Engineers, Electronic Waste Disposal, Green Scene, Global Greenology and Key Image Media. Clearly, when every single local business leader with whom we’ve talked over the last two weeks has committed to this goal, zero waste must be important in our community.

Before we send our trash (and potential for economic growth) to one location under government control, let’s make sure it will benefit all of us. Ask your council person to set a goal of zero waste and tell him/her you want to be a part of the planning process that allocates municipal resources.

In an effort to jumpstart this process we are partnering with the local group, Greenweavers, which has accepted the responsibility of being the local zero waste task force. Green weavers will help implement the planning necessary to make sure that local resources are shared. Sharing creates efficiency, and in an ecosystem, biodiversity means a stronger system.

On Wednesday 21st at 6:30 at REI on 635, the sustainability leadership round table will discuss this topic and a plan of action. All local media and government agencies are invited to participate.

Let’s set a goal of zero waste before allocating all resources to any location under government control!

Definition of Zero Waste:

John Bush President
jbush@adbongo.com
972.247.2555
www.adbongo.com

Definition of Zero Waste (zwia):

The Planning Group of the Zero Waste International Alliance adopted the following definition of Zero Waste on November 29, 2004. This is intended to assist businesses and communities in defining their own goals for Zero Waste.

"Zero Waste is a goal that is ethical, economical, efficient and visionary, to guide people in changing their lifestyles and practices to emulate sustainable natural cycles, where all discarded materials are designed to become resources for others to use.

Zero Waste means designing and managing products and processes to systematically avoid and eliminate the volume and toxicity of waste and materials, conserve and recover all resources, and not burn or bury them.

Implementing Zero Waste will eliminate all discharges to land, water or air that are a threat to planetary, human, animal or plant health."

This is the goal we are striving for. Measures of success in meeting this goal are outlined in the Zero Waste Business Principles and the Global Principles for Zero Waste Communities. Businesses and communities that achieve over 90% diversion of waste from landfills and incinerators are considered to be successful in achieving Zero Waste, or darn close.

This definition is intended to be a living document.Please email gary@garyliss.com with any comments or suggestions.