Broadcaster Press 3 December 12, 2017 www.broadcasteronline.com Dakota Fresh Food Hub Connects Local Restaurants By Lura Roti for SDSU Extension/iGrow It's 8 a.m. Thursday morning and already the Bread and Circus kitchen is full of activity prepping for the day's lunch and supper crowds. Staff chop vegetables, fry salted almonds, breakdown pork shoulders, roast beets and mix ingredients for the restaurant's vege-burger. Amidst preparations, Chef Jordan Taylor takes a few moments to greet Lee Storo and inspect a delivery of local produce. "What do you think of these carrots," Storo asks, holding up a bunch of robust carrots boasting heirloom shades of white, red, yellow and violet. Below the carrots, more crates are laden with swiss chard, onions, butternut squash, potatoes and heirloom tomatoes; all produce raised locally by members of the Dakota Fresh food hub. Dakota Fresh food hub was organized two years ago to unite South Dakota farmers, like Storo and his wife Mary, who operate Mary's Kitchen and Gardens on 10 acres of farmland north of Beresford, and connect these small farmers with wholesale consumers - food markets and restaurants, like Bread and Circus. "Buying from Dakota Fresh is smarter because I am supporting the local guy and more often than not, these smaller farmers are doing things the right way," explains Taylor, who has spent his entire career as a chef cooking with fresh, local ingredients. On any given day, 90 percent of the ingredients used in his lunch or dinner menu are locally sourced. As he discusses his menu, Taylor casually names the farmer who raised nearly every ingredient - mushrooms for the veggie burger were grown in Renner by Jerry Ward of Hackberry Hollow Farm; the beets and butternut squash used in the beet butternut squash salad are from Mary's Kitchen and Gardens; pork belly was purchased from Ashby Natural Pork in Adrian, Minnesota; the bread was baked by Dakota Earth in Alcester and the chicken, used in his Moroccan chicken salad, was raised by Free Happy Farm in Brookings. "Buying local is important to me because I don't want to feed people what I don't want to eat," Taylor says. Farm to table right here in South Dakota Initially aided by a two-year Local Foods Promotion Program Implementation grant from the U.S. Department of Agriculture (USDA) awarded to SDSU Extension in 2015, Dakota Fresh food hub is led by a board of directors made up of its farmer members. "This grant has allowed us to get the infrastructure in place to get this business model rolling," says Kari O'Neill, SDSU Extension Community Vitality Field Specialist who helped administer the grant. "Watching individuals make a profit as small farmers is really inspiring." Prior to the food hub, many of Dakota Fresh's 17 members marketed their own produce and made their own deliveries. "It can be complicated for us to get our products into the hands of multiple customers on our own. I did sell to some Sioux Falls customers previously, but today my sales have increased substantially because the food hub streamlined our marketing allowing us to focus more on production," explains Kristianna Gehant Siddens, an Anglers And Waterfowl Hunters Urged To Use Caution PIERRE, S.D. - A strange beginning to the winter season has officials urging both waterfowl hunters and ice anglers to use caution when venturing out to hunt and fish. “Even with this last blast of cold weather, there is still plenty of open water for duck hunting,” said Joe Keeton, South Dakota Game, Fish and Parks (GFP) boating safety officer. “We often think of having enough life jackets during the summer boating months, but it can easily be forgotten during waterfowl seasons. When you are double checking your waterfowl gear; a lifejacket should be at the top of the list." Keeton also reminds hunters to check their duck boats for weight capacity, as boats used for duck hunting are often smaller in size so they can be launched into a variety of different environments. These smaller boats will then be loaded with gear; all of which add weight to the vessel and can quickly exceed the maximum capacity of the vessel. Overloaded vessels can easily capsize and swamp; especially in rough weather. Ice anglers need to remember that the rule of thumb is it takes at least two inches of ice to support an angler, at least six inches to support an ice shack and over a foot for a vehicle, but that applies to strong, clear ice. Dark or cloudy ice is not as strong as clear ice. If a person is going to venture out, they should also test ice conditions as they proceed. "Just because an angler sees six inches near the shore, doesn’t mean it will be six inches across the lake. Springs, current, wind or ice heaves all impact the formation of ice and can make ice very dangerous," Keeton said. Anglers are reminded to drill test holes to measure the thickness of the ice they are traveling on, have flotation devices available and tell someone where they are going. “Let someone know what your hunting or angling plan is, and stick to your plan. If you don’t return within a certain time, rescue will know where to look for you if you get into trouble,” Keeton concluded. appy Ads H Astoria farmer who raises culinary and seed that morning, you get a much more true, garlic as well as grassfed lamb. earthy flavor." The system she references allows her Recognizing that many who dine at the to bring her garlic to a local aggregation locally-owned Brazilian restaurant apprepoint - saving her precious time to focus on ciate locally-sourced produce, Skajewski the demands of her farm. It also created one includes the name of farmers who raise the point of contact for farmers and those want- produce and the South Dakota town where ing local produce, increasing efficiencies for it was grown throughout the restaurant's farmers as well as those buying wholesale diverse salad bar. produce. "As a local business, supporting local "It really makes things easier," says Rabusinesses is key for us," Skajewski says. chel Saum, Produce Manager at Co-op NatuThe face of fresh ral Foods, an organic, natural and whole Like Taylor, as Skajewski slices into a foods grocery store that serves about 2,000 mushroom, he acknowledges its grower, customers each week. Dan Rislov, owner of Dakota Mushrooms Saum explains that the food hub sends and Microgreens from Sioux Falls. "It's nice her an e-mail each week listing what prowhen you can build a relationship with the duce is available locally from 17 farmers. "I person growing the ingredients. I asked Dan send an e-mail back and get one delivery. a while back if he would also grow portabelIt makes for a more efficient system - it's las for me, and he did," says Skajewski. really worked well for us." He plucks a few leaves of oregano and Prior to Dakota Fresh, Saum would need shares another story. The Beresford herb to contact 12 to 15 individual growers to producer, Tammy Andrews, employs memaccess the produce she can now access bers from the high school FFA chapter to through one e-mail. help harvest her herbs. "They get a kick out Carnaval Brazilian Grill's Chef, Nicholas of seeing the herbs they pick end up in one Skajewski, echoes Saum's comments. "I was of our dishes that ends up on Facebook." sourcing local before the food hub, but it Getting to know the consumers of their wasn't easy. I would have to drive to the produce is a bonus benefit to her gardenFarmers Market downtown and hope I got ing business, says Mary Storo. "We have there before everyone else or buy from been doing this long enough that we have the Natural Foods Co-op," says Skajewski, gotten to see our customers' kids grow up," listing freshness as a large factor for buying she says of the Farmers Market and CSA locally grown produce. (community supported agriculture) side of "There is such a difference. First, visuher business. "Building relationships with ally; the color ofB vegetables that were fresh customers is another way this food hub is given time to ripenroadca sterharbefore they were on from lin completely different2x1 a truck that backs .c to the vested - they are vibrant. And, no chemicals eup om door and food that is delivered by or hormones were added to give them that its driver, not the farmer who grew it. It's natural color," he explains. "When they important to us as an organization that we were just picked the day before, or even continue to grow those relationships." 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