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Montgomery County Food Council General Council Meeting Wednesday, August 15th 4:00 PM – 6:30 PM Location – Eastern Montgomery Regional Services Center (3300 Briggs Chaney Road, Silver Spring, MD 20904) FOOD COUNCIL MEMBERS Shawn Connell, Sheila Crye, Kelly Feltault, Cheryl Kollin, Michele Levy, Cheryl Newman, Vicki Reese, Dick Stoner, Tim Warner. FOOD COUNCIL MEMBERS ABSENT Clark Beil, Mitch Berliner, Jenny Brown, Larry Ledgard, Jessica Weiss, Elizabeth Wenk. PEOPLE IN ATTENDANCE Karen Basinger, Christine Bergmark, Brad Burger, Susan Callahan, Jeremy Criss, Minerva Delgado, Kara Desmond, Steve Dubik, Sara Ducey, Victoria Edouard, Gigi Goin, Molly Jones, Pat Lynch, Betsy Mead, Diana Mead, Marilyn Mead, Brett Meyers, Ray Nosbaum, Margaret Pennock, Chase Ridgely, Russ Testa, Jenna Umbriac, Shay Weinblatt. FOOD COUNCIL STAFF Claire Cummings, Food Council Coordinator (previous) Lindsay Smith, Food Council Coordinator (new)

Welcome 4:00 – 4:15

The meeting was called to order by Cheryl Newman at 4:05 PM. Newman also thanked Claire Cummings for her time with the Food Council and presented her with a gift from all the Food Council Members. Newman also introduced the new Food Council Coordinator, Lindsay Smith. Lindsay Smith has been studying and engaging in food systems planning for more than a decade. Most recently, she worked as an urban planner in Prince George’s County where her work focused on rural design, preservation and transportation, agricultural economic development, and a number of other community improvement issues. She

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currently sits on the board of ECO City Farms, a non-profit, urban farm located inside the Capital Beltway in Edmonston, MD. Prior to moving to the DC metro region in 2007, Lindsay completed a dual-master’s degree in environmental policy and urban planning at the University of Michigan (UM). Her graduate work included several food system projects, including a summer internship in Belo Horizonte, Brazil where she worked with a unique municipal food security program, which has been the subject of several international publications. She also recalls with special fondness several holiday seasons spent working for Zingerman’s Mail Order business while living in Ann Arbor. Lindsay was born and raised in southwest Michigan and spent some of this time living on her family’s hobby farm. Following her undergraduate graduation in history at the UM, she served as a Peace Corps Volunteer in Ecuador. Lindsay is accredited as LEED Green Associate and also maintains her professional credential with the American Institute of Certified Planners (AICP). Lindsay has been a long time admirer of Montgomery County’s achievements in rural preservation, and is looking forward to deepening her knowledge of other aspects of the county’s food system and meeting the people behind it. She is thrilled for the opportunity to further the Food Council’s goals and use her enthusiasm and experience in food systems planning to advance these. Introductions 4:15 – 4:30

All present Food Council Members introduced themselves. Food Council Update 4:30 – 4:50

Cummings provided an update on what the Food Council has been working on. Work included:

• The Food Council’s organizational summary, which will hopefully be available to the public in September.

• Hired the new Food Council Coordinator, Lindsay Smith. • Working Group meetings and project development.

Working Group Report Backs 4:50– 5:40

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Each Working Group had 10 minutes to provide a report back to the full Food Council. This was an opportunity for the Working Group to share with the community what it plans to work on, any support it needs (i.e. looking for someone that is familiar with GIS, want to get a certain organization involved, want help collecting data on community gardens, etc.) Some report backs were given by Food Council Members and some were given by Working Group participants. ------------------------------- FOOD ACCESS WORKING GROUP ------------------------------- Speakers: Cheryl Kollin and Michele Levy Working on mapping project with Johns Hopkins Center for a Livable Future. The group wants to see all members of our community, regardless of socioeconomic status, race, gender, age, etc, have access to food. For this reason, the Working Group’s two objectives include mapping food deserts within the county and conducting needs assessment of where food access issues exist. The group recognizes there is tremendous energy and participation from people and organizations already working on food access issues in Montgomery County. The group does not want to reinvent the wheel, and instead wants to build upon work already being done and serve as a platform for collaborative projects and partnerships. To move forward on their projects they must first develop a resource list of what is in existence and where the gaps are relevant to mapping and food access issues. Amanda Behrens from Johns Hopkins Center For A Livable Future is one of the Working Group members that is helping with the GIS mapping part of the project. Partnering on data management, map collection, and methods for food desert identification. The group is in the process of brainstorming around types of criteria they want around mapping and resources. Currently compiling a list of whom currently has relevant information and resources and how the group might build upon them. The hope is the maps will be a place for service providers to go for information rather than for people in immediate need of food services. Since the data is changing and evolving it would be dangerous to have it used by people in immediate need because they could be inaccurately directed somewhere. In addition, most people in need generally prefer to speak with a person rather than use an online resource. The group is in the process of generating a list of where to look for resources – DC Hunger Solutions, DC Food Finder, etc.

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To see the list of mapping tags and searchable categories, please go to the Food Access Working Group page at www.mocofoodcouncil.org and download meeting minutes from their July meeting.

-------------------------------VALUE CHAIN ANALYSIS WORKING GROUP ------------------------------- Speakers: Cheryl Newman and Victoria Edouard Current Project: Montgomery County Table Crop Production Map 2012 Project Description/Vision Statement: The team will compile a map of Montgomery County table crop production showing the location of each farmer/producer, the table crops they grow and where those crops are sold within the county by geographical location and distribution type. The map will show what percentage, if any, of each farmer’s crop is sold outside of the county. The map will include specific identification of each new or exiting farmer within the past year. The goal is to complete the map in time to be presented at the December 19, 2012 Food Council Meeting. To accomplish this the team will collaborate with other organizations and other Food Council Working Groups to share resources and build upon the existing data and knowledge base of those other organizations. Upon approval by the Food Council, the map will be posted to the Food Council’s website. Project Results/Outcomes: This map represents an important first step for the group’s value chain analysis because it defines the status of current table crop production within the county. It will be a resource for the Value Chain Committee and Food Council, as well as county government and suppliers, to identify issues and roadblocks along the supply chain and opportunities for future growth. The map will be a resource that enables consumers to find and connect with local farmers. It will be an informational and educational tool for the county government and the public, helping to drive traffic to the Food Council website.

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Finally, this project will strengthen the Food Council’s relationships with other nonprofit and county organizations as the group collaborates and builds upon their foundational and continuing efforts. The group will share results, ideas and recognition. The group would like to have the map done by December depending upon data availability. The group would like to collaborate with other groups doing maps and proposes a mapping subgroup as possible means to collaborate.

The group is asking everyone to help with data identification: who has resources, technical expertise – somebody that can design the map once the collection is done. There may be collection assistance, QC, etc. done. The group hopes to produce some white papers at the end of the project. There are currently five people on the committee. They will have a meeting today after this meeting, anyone is welcome to join. While this information is available in many places, food policy council would like to be the central resource for helping residents find out about where their food comes from. University of Maryland – UMBC recommended. Some contact has been made. School gardens are also thinking about developing a database for this. Question about why not a subset of JHU effort. Behrens mentioned limited resources at JHU, there may be different needs in different counties, but Hopkins and State will continue to house/display some information. Need to make sure the platform is consistent, user friendly, and accessible. -------------------------------LUZP & GROWING FARMERS WORKING GROUPS------------------------------- Speakers: Clark Beil and Claire Cummings This Working Group is partnering with the county’s Ag Advisory Committee to provide feedback and shape the zoning code process to promote farming, farm and food education, and other forms of food production. The Working Group is also following up on HB 722 and SB 1100 to prevent this sort of situation from happening again.

Montgomery County is rewriting its entire zoning ordinance for the first time in 30 plus years. All the little details about the codes have an opportunity to be reexamined. The

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way agricultural zones have evolved has not been favorable to the growth of a robust local food economy. The County hasn’t applied much long-term strategic sense to what can be done in ag zones. For this reason urban farming and small plot farming can be affected by negatively affected by the codes. There will be public hearings in October and November and so this group wants to recognize urban farming and bring to light the opportunity missed if the codes don’t support it as a viable operation. Jeremy Criss added the ag zoning codes aren’t the only concern for this group, commercial kitchens are also an issue. Been looking at traditional zoning ordinances that were intended to protect nuisance uses but are often not cost effective. When we look at demand for locally grown food, we need to look differently at how that definition is crafted during this rewrite process. The zoning rewrite will be taken up in the winter. The Working Group’s hope is that the Food Council will have a better understanding of the issues, can support the ag advisory committee in making food system friendly recommendations, and can share with a wider audience the importance and implications of this zoning code process. In addition, House Nill 722 and 1100 on private covenants in conflict with the ag reserve or rural density zone, did not pass the 2012 session. There is interest in having them come to the general assembly. Ducey asked if this group is looking at composting (large scale)? If serious about creating local food economy then we need to have full circle process on how this is all produced and handled.

-------------------------------HEALTHY EATING------------------------------- Speakers: Sheila Crye and Vicki Reese Current Project: Support the Montgomery County Public Schools Wellness Policy through activities that involve local schools at all levels, including the Superintendent, Board of Education, Department of Food and Nutrition Services, school principals, teachers, students and families.

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Project Description/Vision Statement: The vision is to expand the opportunities to increase people's knowledge about what healthy food is and how to make eating delicious, healthy food an enjoyable part of daily life. The group came up with a number of excellent ideas to promote food literacy, but decided during this first year to prioritize and focus efforts to help make Montgomery County school nutrition a success story. Project Results/Outcomes: The group hopes to…

• Support the establishment of nutrition standards for competitive foods • Influence food and beverage contracts • Make more healthful foods and beverages available • Use marketing techniques to promote healthful choices • Limit student access to competitive foods • Promote fundraising activities and rewards that support student health

The Working Group has15 members and has held 3 meetings so far. The date for the next meeting has not yet been set. Food services is part of Montgomery County public schools, it is not outsourced, the idea was to make it more efficient. The food is prepared one day and then put in containers and it is put in fridge, Sourcing locally get their bakery goods from Baltimore. The menu is prepared by dietician. Board of Education member or county council member. Sara Ducey – Did a tour of the facility and it was impossible to imagine the enormity of their operations. During the tour Ducey noticed the key focus was on food safety (not health and nutrition). Could be beneficial for the Food Council to organize another tour.

Montgomery County has the 17th largest school district in the country. It will be a slow a deliberate process for changing the system. Someone suggested that the Working Group explore the snack standards for afterschool daycare programs as well.

------------------------------- SCHOOL & YOUTH GARDENS WORKING GROUP------------------------------ Speakers: Kara Desmond and Claire Cummings 1. Mapping proximity to garden spaces and educational environmental programs. 2. Creating a “School Garden Coordinator Certificate Training”.

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Project One: Mapping The group would like to create a searchable map that can show in Montgomery County where there are schools (with or without school gardens), parks, community garden sites, farms that are open for educational visits, and farmers markets with educational programs. This map would ideally be filtered by days and times of operation, age range, types of programs, distance, cost, etc. WHY? For use on Montgomery County Food Council Website to educate public, PTAs, principals, interested residents about educational resources for schools -- either on school property or nearby. Project Two: School Garden Coordinator Certificate Training School Garden Coordinator Training - This could be modeled on a similar training that the city of Portland Oregon offers. Action on this activity awaits further discussion. WHY? At initial Working Group meeting, the members identified the barriers to having more school gardens. Cost, expertise, oversight or management/maintenance are the biggest barriers.

------------------------------- BUY LOCAL ------------------------------- Speakers: Claire Cummings There are plans to get this Working Group up and running in the future but for now it is on hold. The Food Council does not want to overextend itself. Presentation – DCCK 5:40 – 6:10

Tim Warner introduced Andy Finke from DC Central Kitchen. Finke shared that since their founding in 1989, DC Central Kitchen has prepared 25 million meals for the low-income and at-risk community in Washington, DC.

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The 5,000 meals they dish out every day are loaded into their fleet of trucks and distributed at little or no cost to 100 nearby homeless shelters, transitional homes, and nonprofit organizations, saving them money and nourishing their clients. Most importantly, their meals go out with a message: in their main kitchen, they offer a rigorous Culinary Job Training program for unemployed men and women who want to replace homelessness, addiction, and incarceration with new careers and changed lives. Their mission is to use food as a tool to strengthen bodies, empower minds, and build communities. This core of meal distribution and job training fuels a host of other innovative programs at DC Central Kitchen that fight poverty, hunger, and poor health. Their Food Recycling program helps them turn tons of leftover, surplus food into thousands of balanced meals every day. And each morning, their First Helping team hits the streets to provide warm meals and social services to chronically homeless residents of DC’s Wards 7 and 8. To help fund these programs and create good jobs for their culinary graduates, they’re breaking new ground in the world of social enterprise. Their School Food Program serves 4,200 healthy, locally-sourced, scratch-cooked meals to 2,000 low-income DC schoolchildren every day, proving that school meals can be nutritious, affordable, and sustainable all at once. And their Healthy Corners program delivers fresh produce and healthy snacks to 30 corner stores in DC’s ‘food deserts,’ where access to nutritious food options is limited. Their smart, business-like approach to doing good allowed us to earn more than 50% of our income through social enterprise in 2011. And the success of this model isn’t limited to the District of Columbia. Through the Campus Kitchens Project, they empower 5,000 student volunteers every year to implement their model in 31 communities across America. At DC Central Kitchen, they believe waste is wrong – whether it’s leftover food, local produce, or human potential. They know our community already has everything it needs to defeat hunger, poverty, and poor health: resources, commitment, creativity, and YOU.

Healthy Corners Program: Sponsored by DC division of small business. Brings fresh fruits and vegetables to grocery stores (give them a fridge and display rack for fresh produce). First 3 months produce is provided for free, 2 months it was 1/3rd of price, until it reached wholesales. Closes the loops between schools and homes. Currently operating in 30 stores. DCCK developed a

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retail guide for all the storeowners covering how to treat fresh produce properly, how to sell it, when to take it off the shelf, etc. Crye asked how DCCK encourages healthy eating. First few weeks the participation cratered. Then the kids were hungry and had to eat, hunger will get someone to try something new. Also dedicated to education for students and teachers. Disguise healthy food - a ck tender as a fresh breast with buffalo sauce (differing versions). Have a truck farm with a vegetable garden in it. Americorps and vista volunteers run it and they visit all the schools they serve. Enhance the taste using many different techniques. The cafeteria lady has a solid bond with students– so connect to the cafeteria lady (she made a salad) and she said it was good and the kids ate it because she made it.

Exposure cannot be done in a paternalistic way – “do this it is better for you” – “here, try this”. A piece of advice Finke gave is that when an organization has grown so fast, there are not systems in place. It doesn’t matter what your organization is, you need systems that work. In addition, having youthful enthusiasm is something we should take a lesson from. Announcements & Public Comment 6:10 – 6:30

Capital Food Fight – October 8th 6:00 PM – Ronald Regan Building - The Capital Food Fight brings the food industry's best talent together to support DC Central Kitchen's unique brand of community empowerment. Dozens of hot restaurants serve signature dishes to guests while top chefs battle on-stage. Food critics and national celebrities are on hand to mingle with the crowd and add to the excitement. For more information visit http://www.capitalfoodfight.org/ Christine Bergmark – Southern Maryland Ag Commission – Been working to get first mobile slaughter movement. Started the Buy Local Challenge. Just formed the Southern Maryland Food Council. She hopes southern Maryland counties can collaborate with the Food Council to encourage regional change.

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Cheryl Kollin – Farm to Freezer – Prepare donated fresh food. Looking for volunteers to come out. Program is from now and October. For more information visit http://farmtofreezer.wordpress.com/. Michele Levy – Crossroads Community Food Network – Crossroads Farmers Market – they are just over halfway through the season and will greatly exceed the budget. Will start a fundraising campaign this week. $29,000 to low-income area families. A donation of $5 is a match for a WIC check. Minerva Delgado – New Executive Director at Manna Food Center and is looking forward to working with the Food Council. Dario Muralles – Capital Area Food Bank – September 28th 8:00 AM – 2:30 PM is the annual hunger summit at First Baptist Church of Alexandria 2932 King Street Alexandria, VA 22302. The Summit will feature Emily Engelhard, Director of Social Policy Research at Feeding America. And covers the following topics:

*Network with leaders from your area *Learn about the latest research on hunger *Help advance the agenda for ending hunger in the greater Washington, DC area *Find out what the Capital Area Food Bank does and how they can help your organization succeed

For more information visit http://www.capitalareafoodbank.org/nvhs2012/ Gigi Goyne – Works with the Briggs Chaney-Greencastle Farmers and Artisans’ Market in northeast Silver Spring, MD, located at 3300 Briggs Chaney Rd, Silver Spring, MD 20904. The 2012 market season runs 10am – 2pm on Saturdays through November 17, 2012. They accept WIC and credit cards. They are a producer-only market so their farmers are the growers of their produce. Their market features a dining tent, a Kids’ Tent, live music, chef demos and wine tastings. Come browse the market for fresh local fruits and veggies, artisans, specialty sauces and desserts. Enjoy tasty food, live music, raffle prizes and lots of free parking. For more information please contact the market manager at bcgfarmersmarket@gmail.com. Susan Callahan – USDA is sponsoring something for beef farmers who are interested in learning how to market product. The event is at Shady Grove. Can connect with Ginger Meyers – October 18th from 9:00 to 12:00. Nutrition and how to cook unusual cuts, better ways to sell restaurants. Ginger Meyers work for UMD.

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Cheryl Newman updated the group on Nick’s Organic Farm - Sophia Maravell met with Governor O’Malley who then sent a letter to the judge in the case. The judge has put a hold on the cancellation of Nick’s lease. Woody Woodroof – Red Wiggler Community Farm –County Executive Ike Legget rolled out new farmer incubator pilot. Seeking new farmers that want to apply to be linked up with people with land. For more information visit http://www.choosemontgomerymd.com/programs-incentives/new-farmer-pilot-project Levy also announced that on October 16th 9:00 AM to 4:00 PM – Fighting Hunger in Maryland – headed by Maryland Hunger Solutions – a photojournalism project on the faces of hunger. Working to chronicle their experiences with hunger in the city. Low cost event. At University of Maryland Medical Center.

Review Action Items & Adjourn 6:30