PublicationsUp one level
Wallace Center research and publications available for download and viewing as PDFs.
This study assesses the feasibility of building a successful fruit and vegetable aggregation and distribution system in the Northern Virginia agricultural crescent around Washington D.C. that contributes local and regional products into the existing wholesale commercial food system. The intended outcome is to encourage the development of a local food system in Northern Virginia by offering a roadmap and insight to those embarking on the business development process.
Innovative Models: Small Grower and Retailer Collaborations, Part A - Good Natured Family Farms' Perspective
The story from Good Natured Family Farms’ perspective: How a network of small farms united under a common brand to supply a chain of grocery stores with a competitive range of local products.
Innovative Models: Small Grower and Retailer Collaborations, Part B - Balls Food Stores' Perspective
A look at the small grower and retailer collaboration between the Good Natured Family Farms Alliance and Balls Food Stores, from the buyers' perspective.
Charting Growth: Sustainable Food Indicators is designed to develop indicators for sustainable community-based food systems (SCBFS), and to use these indicators to assess their current strength in the US and their growth. Note that this version does not contain some of the charts in the full report
A grantmaker's guide to the food system for the good of the community.
For Market Managers: "Recruiting Vendors for a Farmers' Market". For Farmers: "Getting Started with Farmers' Markets"
Abbreviated results from Wallace Center's survey of W.K. Kellogg Food and Society Conference attendees, on their experiences, needs, and vision of Market Based Solutions for good food (food that is healthy, green, fair, and affordable).
Detailed results from Wallace Center's survey of W.K. Kellogg Food and Society Conference attendees, on their experiences, needs, and vision of Market Based Solutions for good food (food that is healthy, green, fair, and affordable).
Husband and wife team Kevin and Julie Gaukel supplement income from their livestock business by processing, marketing, and selling stone-ground whole wheat products from their 320 acres of wheat crop. Products include mixes for a variety of breads, pancakes, muffins, and cereal. Their products are now available at their online store, at local farmers markets, and at grocery stores around the country.
The son of farm worker parents, Gerardo “Jerry” Jimenez and his wife Carol use their 20 acre farm in southern Illinois to grow 21 varieties of specialty peppers. Despite limited resources and information on growing specialty pepper crops, with the help of their entire family, Jerry and Carol now sell over 25 value-added pepper products including salsas, jams, jellies, spices, rubs, and sauces. Thanks to a focus on customer education both at farmers markets and online, they’ve grown a strong, loyal customer base—reaching “Chile-heads” around the world.
Sue Ellery and Tom Hunter, the husband and wife team behind Stella Cadente (which means “shooting star” in Italian), produce oil from 6.5 acres of olives in Boonville, California. In addition to their internationally award-winning extra virgin olive oil, they also produce several varieties of flavored oils, as well as lavender soap. Their products are sold online, in independent specialty stores throughout the United States and Canada, and at self-serve “olive oil bars” in cafés, wineries, and other retail locations.
Keith Cooper and Petrene Moreland are co-owners of Sweet Briar Farms, a 40 acre hog farm in western Oregon. Priding themselves on all natural, humanely raised pork, Sweet Briar Farms offers a variety of pork cuts, smoked meats, sausages and bacon, as well as a successful line of rubs, spices and sauces. With a seasonal staff of up to 25, and the help of Keith’s children, Sweet Briar Farms sells at over a dozen farmers markets, online, and on farm, and in the face of increasing demand, is poised to become the biggest provider of naturally raised pork in the Willamette Valley.
After a bumper crop of raspberries in 1986, owner and manager Kim Tait and her late husband David Tait experimented with a little known beverage to salvage their crop: shrub. A colonial-era favorite, customers quickly warmed to the product, and its popularity led to a variety of new products using shrub concentrate, including sauces and dressings. From this early innovation, Tait Farm Foods now produces about 50 value added products, including jams, chutneys, vinaigrettes, fruit chocolate sauces, savory sauces, scone and pancake mixes and fl avored oils, in addition to growing 90 varieties of organic fruits and vegetables on 10 acres.
Toigo Orchards is a 450 acre farm that sits in the fertile Cumberland Valley of south central Pennsylvania, in the rural town of Shippensburg. The Orchard grows various tree fruits, such as cherries, apricots, peaches, nectarines, plums, pears, and apples, along with berries and melons, and vegetables such as corn and tomatoes. Their value added product line includes apple butter, pear butter, tomato pasta sauces, apple sauce, salsas, honey, canned peaches in bourbon, bloody mary mix, apple cider, jams, and horseradish mustard with honey.
White Cow Dairy produces a complete line of small-batch fresh dairy products, including: plain and flavored yogurts (everything from maple to blueberry, mint to rhubarb); yogurt drinks in half a dozen flavors; custards and puddings; sauces; and caramels, among others. Given their unique combination of antique recipes and a small-batch dairy processing system capable of mechanically imitating traditional European and American production methods, the dairy worked with extension services, agriculture specialists and nonprofits to help meet state agricultural standards. White Cow Dairy products are now sold at a number of locations within a 50-mile radius, as well as Murray’s Cheese in New York City.
Results and Lessons Learned from the 2008 National Good Food Network/Sysco Corporation Pilot Project to Source and Sell Good Food