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Volume 4, Number 32 | September 20, 2012
RE-1 turns “locavore” for beef
Great day for golf
By Sue Gray Sopris Sun Correspondent
M
Brandon Chicolne putts on the first hole of the Carbondale Chamber of Commerce golf tournament at Aspen Glen on Sept. 15. Looking on is team member Quinn Garvik; other team members were Brian Alano and David Brown. The day included a first-ever ball drop, in which more than 700 golf balls (sold for $10 to $20 each through the summer) were loaded into the back of an ATV, then dumped on the Aspen Glen putting green. The ball that found the hole first won its owner $1,500. Charlene Revoir ended up with the prize. To see a video of the drop, go to the chamber’s Facebook page. Photo by Lynn Burton
ichelle Hammond has a passion for healthy food, but not just in her own home. As the food service director for the RE-1 Roaring Fork School District, Hammond is responsible for obtaining all of the ingredients served in the cafeterias of 12 public schools from Glenwood Springs to Basalt. She’s a big fan of the National Farm to School program in which school menus feature locally grown vegetables, and is proud to announce that 30 percent of the salad bar at Roaring Fork High School comes from their growing dome and garden. “It’s a huge passion of mine to give the kids the best, most nutritious food we can get,” Hammond said. Well, Hammond is one happy camper now that her entire beef allotment for the year consists of local grass-fed meat. It all started last May with a meeting organized by the Roaring Fork Food Policy Council for area beef producers and school food service directors. Jim Dyer, head of the regional agency for the National Farm to School Network, presented his organization’s objectives. Those include “increasing awareness of both schools and producers of existing opportunities for partnership.” Dyer has been involved with Farm to School for 12 years and has seen an “amazing increase in interest and start-up projects.”He enthusiastically promotes the benefits.“It gets healthy whole local food to all kids in the community regardless of socio-economic status,” he said. “It promotes small and medium-scale producer connections with schools regarding food and education about it. It holds promise as a dependable profitable market for some producers. It should help increase awareness of the importance of not only local, but sustainably produced and marketed food as well.” A follow-up meeting was held in August in which needs and budgets were discussed. Hammond had tried to introduce local beef into the school menu before, but found the cost too prohibitive. She was hoping one of the area ranchers at the meeting would find a way to keep the cost to BEEF page 5
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