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A regional initiative in Southwest Iowa originally intended to train farmers on local-food production has evolved into a rural-urban partnership that touches a poverty-stricken community.  I joined USDA Rural Development Acting Deputy Under Secretary Doug O’Brien in Oakland, Iowa, recently to meet with officials from the Golden Hills Resource Conservation and Development (RC&D) council.

Golden Hills was one of seven “Great Regions” designed by Rural Development earlier this year for its plan to, among other things, provide business and management skills training for up to 15 farm-based businesses.

Look up Wayne County, Michigan, home to Detroit, in USDA’s Food Environment Atlas and it is obvious that local residents have some significant challenges in accessing healthful food.  An alarmingly high number of households that lack a car in Wayne County are located further than one mile from the closest grocery store, meaning that many families struggle to get access to fresh and healthy food.  

Look up Wayne County, Michigan, home to Detroit, in USDA’s Food Environment Atlas and it is obvious that local residents have some significant challenges in accessing healthful food.  An alarmingly high number of households that lack a car in Wayne County are located further than one mile from the closest grocery store, meaning that many families struggle to get access to fresh and healthy food.  Indeed, the closure of two supermarkets in 2007 left Detroit as the largest city in the country without a single full-service supermarket within its boundaries.

Earlier today, I joined Deputy Agriculture Secretary Kathleen Merrigan and other top USDA officials here at the Agriculture Department for the Second USDA Tribal Leaders Listening Session.  The leaders are in Washington for tomorrow’s White House Conference, called by President Obama because he is very serious about the need for the federal government to honor and respect our trust responsibilities to Native communities.

During an invocation at the start of today’s event, Dr. Ted Mala, physician and director of tribal relations at the Alaska Native Medical Center in Anchorage said that the USDA “takes care of our weakest people, rural people, who cannot be here today…give them strength.”

A core component of any food hub is making sure that products can get from the farm to the table, a complex task involving perishable goods, cold storage, varying scales of supply and demand, and, of course, the occasional flat tire.

A number of food hubs have taken this challenge on utilizing diverse approaches, including a particularly impressive non-profit organization in Charlottesville, Virginia: Local Food Hub.  Directed by the entrepreneurial Kate Collier and Marisa Vrooman, it is addressing three major issues in the local food system: distribution, supply and access.

Here at USDA we are looking for ways that we can help build and strengthen regional and local food systems.  As we talk to farmers, producers, consumers, processors, retailers, buyers and everyone else involved in regional food system development, we hear more and more about small and mid-sized farmers struggling to get their products to market quickly and efficiently.  And more and more we hear that these same producers need access to things like trucks, warehouses, processing space, and storage.  These things require capital investment, infrastructure maintenance and dedicated oversight – things that small and mid-sized producers often can’t afford or manage themselves.

One answer to help regional producers may be a ”food hub.”

The Hillside Farmers Co-op has some big goals for Latino farmers in southeastern Minnesota. With the help of a Small, Socially Disadvantaged Producer Grant (SSDPG) from USDA’s Rural Development, Hillside Farmers Co-op has taken another step toward reaching some of those goals.

My family spent Thanksgiving morning at the D.C. Central Kitchen, where we helped prepare dinners for the homeless and needy in our nation’s capitol.  While some might describe our act as ‘giving to others,’ truth is that it was a gift to us.  I want my children, aged 10 and 11, to understand that not everyone has what they do and that we need to care about others and serve our community.  We all had a blast, by the way, and it made this Thanksgiving one of the best ever!

This is not a soup kitchen, but a centralized kitchen facility that prepares around 4,000 meals daily which are delivered by a fleet of trucks to partner agencies like homeless shelters, rehabilitation clinics, and after school programs. 

A team of industry and university leaders from North Carolina visited USDA recently to tell us about their work in building a stronger statewide local food system. Nancy Creamer of North Carolina State University, John O’Sullivan and Shorlette Ammons of North Carolina A&T State University, and Cheryl Queen of Compass Group North America are all involved in various ways in the leadership of the Center for Environmental Farming Systems (CEFS).

It has been more than a year since Agriculture Secretary Tom Vilsack and Deputy Secretary Kathleen Merrigan announced the Know Your Farmer, Know Your Food Initiative to encourage conversations about local food systems.  In that time, the initiative has strengthened the local foods movement that was already sweeping across the country.