Foodshed
The “farm-to-table” movement is focused on producing food locally within a foodshed, and delivering it to local consumers. Direct farm-to-table in the United States tends to comprise only a very minor segment of the food distribution system in terms of size and importance, but is growing in popularity.Nearly 5 percent of all farmers engage in some form of direct food marketing. Estimates of all farm-to-table sales within a foodshed range from roughly $550 million to $2 billion. Many local farms are family-run farms that are successful and do survive through poor economic conditions. Ecologists consider to be more adaptive and more likely to “reproduce” in highly variable and uncertain environments.
Yonnette Fleming
Yonnette Fleming has been doing urban gardening and farming for over 16 years. She is a project catalyst and vice president of the Hattie Carthan Community Garden farm. She is the main coordinator for the Hattie Carthan Herban Farm and two community food markets. She has worked to address food security and food justice concerns since 2003. She teaches local children and various communities in New York City creative cooking and urban farming at the Hattie Carthan Farm in Brooklyn. She teaches workshops in herbalism and plant medicine. There is also a Hattie Carthan Herban Farm and Apothecary Market. The Herban farm grows and teaches how to use and cook with medicinal herbs. The cooking classes are free. The workshops teach seniors and youth groups. The Hattie Carthan Garden farms have trained youth chefs. She teaches a food justice course for the Farm School in NYC. She is a member of the Farm School's advisory board.