Ground Level

For several decades, Minnesotans have nursed a growing interest in eating locally.

Farmers markets have blossomed, food cooperatives have emphasized produce and meat from local growers, restaurants have started to tout the nearby farms they obtain squash or beef or apples from. Schools are doing likewise, partly in response to concerns about eating healthier.

But this is a movement running into the challenge of scale. Can it become bigger and more efficient by creating sophisticated supply and distribution systems, serving farmers and consumers well but without wrecking the value that many people place on using local food?

Because this is playing out differently in many communities and because it touches people in a variety of ways -- health, money, connection to land -- Ground Level is focusing on how those questions and conversations are playing out in Minnesota.

School freezer may be next stop for local food movement

School freezer may be next stop for local food movement

A school in Arlington, Minn., is leading the way to show how institutions might extend the season for local food - by freezing it. But the labor is intensive and financial savings are uncertain.
Bemidji food co-op adds kitchen to boost local food producers

Bemidji food co-op adds kitchen to boost local food producers

As Bemidji builds a stronger local foods reputation, a food cooperative hopes a new incubator kitchen can strengthen the network of local food producers.
 Immigrant farmers look to move from markets to grocery stores

Immigrant farmers look to move from markets to grocery stores

Immigrant farmers are fixtures at many Minnesota farmers' markets, particularly in the Twin Cities, but they are not nearly as well represented in other parts of the local food scene.
 Retail grocers compete for local food

Retail grocers compete for local food

Increasing consumer interest in local food has meant that smaller grocers have to compete with retail giants like Walmart for locally produced food.
 Wadena bistro serves up local ingredients

Wadena bistro serves up local ingredients

Harvest Thyme Bistro in Wadena has a simple message for its customers: fresh food in season tastes better, and it's healthier.
In Milan, the harvest lasts all year

In Milan, the harvest lasts all year

Carol Ford and Chuck Waibel operate Garden Goddess Greenhouse and sell fresh produce to 20 families all winter. Now they want to expand operations, growing more and acting as a middleman for neighboring farms to reach the growing local food market.
From the Blog
Ground Level Video

Winter Harvest in Milan

Carol Ford and Chuck Waibel operate Garden Goddess Greenhouse and sell fresh produce to 20 families all winter. Now they want to expand operations, growing more and acting as a middleman for neighboring farms to reach the growing local food market.

Ingredients

Play with food — on a map

Local food source map

Take your meal and map the ingredients to see how local your food really is.

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