{"id":5245,"date":"2014-10-09T18:42:49","date_gmt":"2014-10-09T18:42:49","guid":{"rendered":"http:\/\/www.ucf.edu\/pegasus\/?p=5245&post_type=story"},"modified":"2020-06-29T15:30:55","modified_gmt":"2020-06-29T15:30:55","slug":"food-chain","status":"publish","type":"story","link":"https:\/\/www.ucf.edu\/pegasus\/food-chain\/","title":{"rendered":"Food Chain"},"content":{"rendered":"

Fall 2014<\/em><\/p>\n

[lead]The notion of eating local isn\u2019t new; there used to be no other option. People ate what was available, either from their own gardens or from a nearby farm. The idea of a fresh strawberry in winter was absurd.\u00a0As consumers become more concerned about the integrity of the food they eat and the impact its production has on the environment, local food growers and the people who support them are more in demand. And all along this alternative supply chain, you can find 麻豆原创 alumni fostering change.[\/lead]<\/p>\n

Planting the Seed<\/h2>\n

[photo id=”5456″ title=”Food_Winfrey” alt=”Food_Winfrey” position=”right” width=”300px”][\/photo]<\/p>\n

For Jonathan<\/strong> Winfrey, \u201910<\/strong>, a seed is not just a seed \u2014 it has a history.<\/p>\n

Winfrey is the owner and operator of Organic Sanctuary, a farm in Geneva, Florida, which specializes in heirloom seeds. On a restaurant menu, the term \u201cheirloom\u201d is often associated with tomatoes or other produce, but it doesn\u2019t mean that it has been in the chef \u2019s family for generations. It signifies that the produce has been grown from seeds with an organic heritage. Though there isn\u2019t a standard definition for heirloom, \u201cI would say … it\u2019s been bred true to parent variety for at least a hundred years,\u201d says Winfrey, who majored in environmental science.<\/p>\n

Winfrey\u2019s business resembles less a commercial farm than a house with several large garden plots. There are carambola and Key lime trees, sunflowers, tomato plants and Seminole pumpkins that were a staple of the Native Americans who once lived in the area. He eats some of what he grows in his \u201cfood forest,\u201d but the real value is the bounty of seeds that he carefully harvests from each plant. \u201cIt can take up to several weeks to get a good seed ready,\u201d he says. Each must go through a drying process that requires daily attention.<\/p>\n

When they\u2019re ready, the seeds are packaged by hand and sold through the Organic Sanctuary website or in specialty stores.<\/p>\n

[divider][\/divider]<\/p>\n

[blockquote source=”” cite=”” color=”#a0a0a0″]\u201cIt can take up to several weeks to get a good seed ready.\u201d[\/blockquote]<\/p>\n

[divider][\/divider]<\/p>\n

Delivering the Goods<\/h2>\n

[photo id=”5595″ title=”Food_ReisMiller” alt=”Food_ReisMiller” position=”left” width=”300px”][\/photo]<\/p>\n

As a distributor, Rebecca Reis-Miller, \u201906<\/strong>, helped restaurants interested in serving fresh, local ingredients find the people who grow them.<\/p>\n

Reis-Miller, who has a bachelor\u2019s degree in political science and a master\u2019s degree in public administration, helped lead Slow Food Orlando, a grassroots organization chapter that promotes environmentally friendly food production. With her co-leader Trish Strawn, she created Growing Synergy, a food distribution company in Central Florida that works with local farmers and artisans.<\/p>\n

\u201cWhen we started our company,\u201d Reis-Miller says, \u201cwe wanted to focus on supporting small farmers who use grass-fed production methods.\u201d Then several large hotels sought out Growing Synergy for their access to fresh, local products that include poultry, beef, fruits and vegetables. \u201cA lot of the hotels don\u2019t want their guests going off-site to dine,\u201d she says, \u201cso they\u2019re really improving the quality of the products they have in-house.\u201d<\/p>\n

Reis-Miller recently left Growing Synergy and has joined her husband, Charles Miller, \u201903<\/strong>, in his business, Lake Nona Deli and Market. She continues to advocate for local food purveyors, including Growing Synergy, and offers locally produced goods that include bread, coffee, produce and eggs.<\/p>\n

[divider][\/divider]<\/p>\n

[blockquote source=”” cite=”” color=”#a0a0a0″]\u201cWhen we started our company, we wanted to focus on supporting small farmers who use grass-fed production methods.\u201d[\/blockquote]<\/p>\n

[divider][\/divider]<\/p>\n

Growing a Community<\/h2>\n

[photo id=”5453″ title=”Food_Norris” alt=”Julie Norris” position=”right” width=”300px”][\/photo]<\/p>\n

When Dandelion Communitea Cafe opened as a counter-service establishment in Orlando\u2019s Mills 50 district, owner Julie Norris, \u201901<\/strong>, worried about the long lines of people waiting to order her vegan and vegetarian dishes. She converted to full service with staffers taking tableside orders. \u201cIt was the worst thing we ever did, because I didn\u2019t realize how much actual community engagement happened in that line.\u201d As a result, she switched back to counter service.<\/p>\n

For Norris, food fosters connection. \u201cI like to talk about our relationships with our food,\u201d she says. \u201cDo I know the person that\u2019s making this, growing this, repackaging it?\u201d Norris feels it\u2019s important for her to have firsthand knowledge that her providers are following best practices, so even if their products aren\u2019t certified as organic, she\u2019s certain that they\u2019re of equal integrity.<\/p>\n

\u201cThe best relation I can have with my food is the food that\u2019s growing in my backyard,\u201d says Norris, \u201cbut I can\u2019t get everything from my backyard.\u201d So next she might look to her neighbor\u2019s backyard, then to a local farmer. But she doesn\u2019t feel the need to procure food within a certain mile range. \u201cIt\u2019s not so much about local in your ZIP code as localized.\u201d<\/p>\n

Norris, whose degree is in business administration, believes that the awareness local food producers bring through their growing practices is key to Florida\u2019s future. \u201cThe farm-to-table movement is critical to rounding out our sense of place.\u201d<\/p>\n

Fertilizing a Movement<\/h2>\n

[photo id=”5452″ title=”Food_Lothorp” alt=”Gabby Lothrop” position=”left” width=”300px”][\/photo]<\/p>\n

\u201cA lot can happen across the table over a meal,\u201d says Gabby Lothrop, \u201905<\/strong>, who grew up in a large family in Panama. \u201cI\u2019ve always had strong opinions about food.\u201d<\/p>\n

When her family moved to the U.S., she was surprised by how much fast food people ate. \u201cSo much of our life happened around meals,\u201d she says of her formative years, \u201cand I just didn\u2019t understand why food wasn\u2019t as important here.\u201d<\/p>\n

In 2009 Lothrop offered to assist a friend who was starting a community market in Orlando\u2019s Audubon Park neighborhood. \u201cShe said, \u2018Great, you can be the director,\u2019 \u201d Lothrop says with a laugh. \u201cWe opened with about five vendors, and it was kind of a sad little operation.\u201d Thanks to her leadership, the market flourished and currently hosts more than 30 vendors. Lothrop has since become the managing director of East End Market in Orlando.<\/p>\n

Lothrop, who graduated with a degree in political science, was recently named a regional governor for Slow Food USA, whose mission is \u201cgood, clean and fair food for all.\u201d That relationship began when she heard about the Orlando chapter and sought them out for guidance \u2014 and connections to local farmers. Now she\u2019s working with other chapters to find unified projects that meet Slow Food USA\u2019s mission, while promoting the pleasures of enjoying delicious food.<\/p>\n

[divider][\/divider]<\/p>\n

[blockquote source=”” cite=”” color=”#a0a0a0″]\u201cSo much of our life happened around meals, and I just didn\u2019t understand why food wasn\u2019t as important here.\u201d[\/blockquote]<\/p>\n

[divider][\/divider]<\/p>\n

Building a Hub<\/h2>\n

[photo id=”5454″ title=”Food_Rife” alt=”John Rife” position=”right” width=”300px”][\/photo]<\/p>\n

John Rife, \u201910<\/strong>, was born into a real estate family \u2014 one that developed, among other projects, The Mall at Millenia in Orlando. In college, he was intent on going into film. Both of those fields led him to where he is today as the owner of Orlando\u2019s East End Market, a nexus of artisan food purveyors, a restaurant and an urban garden.<\/p>\n

Rife, who earned a master\u2019s degree in digital media, wanted to produce a series of videos about gathering Thanksgiving meal ingredients at local farms. But when he realized it wasn\u2019t feasible, he opted to bring the farmers and purveyors together so people could purchase goods for their own Thanksgiving meals. He approached Lothrop, and the pair organized the highly successful Winter Park Harvest Festival. \u201cWe had tears in our eyes and were hugging each other and saying, \u2018Wow, people really are interested in this stuff.\u2019 \u201d<\/p>\n

Rife went on to use his knowledge of real estate development, remodeling a former church in Orlando to create East End Market. The two-story building houses local merchants selling items such as artisanal cheeses, produce, sauces, breads and organic juices; a demonstration kitchen; meeting spaces and a full-service restaurant.<\/p>\n

And in keeping with Rife\u2019s vision, the entrance to the market is landscaped with a large garden, where produce is grown for use by market tenants.<\/p>\n

Reaping the Benefits<\/h2>\n

[photo id=”5451″ title=”Food_Gawlak” alt=”Alexia Gawlak” position=”left” width=”300px”][\/photo]<\/p>\n

Alexia Gawlak, \u201905<\/strong>, traces her interest in local food sourcing to a chef at culinary school who, in her words, \u201cwas a little nuts.\u201d Subscribing to conspiracy theories, the chef was so particular about edibility that \u201che even made his own cat food,\u201d says Gawlak, who graduated from the Rosen College of Hospitality Management with a B.S. in restaurant and foodservice management.<\/p>\n

While she didn\u2019t buy into the chef \u2019s theories, he did prompt her to consider using reliable local food sources. That notion was emphasized when she went to work at Primo at the JW Marriott Orlando Grande Lakes hotel for chefs Melissa Kelly and Kathleen Blake. \u201cThey taught me the importance of knowing the farmer,\u201d Gawlak says. \u201cI already knew from cooking local food that it tastes better, it\u2019s fresher and it\u2019s more interesting.\u201d<\/p>\n

Gawlak was recently named chef de cuisine at Siro Urban Italian Kitchen at the Orlando World Center Marriott. \u201cMarriott is very committed to this, and that is the reason why I signed up,\u201d she says. At Siro, Gawlak is using local meats and poultry, and, of course, Florida seafood. She has introduced a fritto misto, or mixed platter, with Apalachicola oysters, Florida grouper and Key West pink shrimp. She uses a lot of Florida produce too, but \u201cthat slows down a lot for the summer season.\u201d<\/p>\n

But seasonal availability is part of what inspires Gawlak about local sourcing. She says it makes her job as a chef easier. \u201cIf you\u2019re letting what\u2019s in season drive your menu, you don\u2019t have to think as hard \u2014 you already know what\u2019s there.\u201d<\/p>\n

[divider][\/divider]<\/p>\n

[blockquote source=”” cite=”” color=”#a0a0a0″]\u201cThey taught me the importance of knowing the farmer.\u201d[\/blockquote]<\/p>\n

[divider][\/divider]<\/p>\n

Completing the Cycle<\/h2>\n

[photo id=”5455″ title=”Food_Stringfellow” alt=”Alex Stringellow” position=”right” width=”300px”][\/photo]<\/p>\n

Alex Stringfellow, \u201912<\/strong>, wants unused foods \u2014 peels, rinds and leftovers \u2014 to convert into organic compost for farmers and gardeners to use to repeat the growing cycle.<\/p>\n

Stringfellow, who has a B.S. in psychology, became interested in composting while managing the edible garden at the 麻豆原创 Arboretum. \u201cThere\u2019s a whole facet of ecological value of being able to take food from when it\u2019s grown and use it as a resource for our own energy, and then reuse it,\u201d he says.<\/p>\n

The initiative, Compost Orlando, which he developed with Kathleen Shannon, \u201905<\/strong>, has begun as a residential program but will eventually expand to include restaurants.<\/p>\n

The Fresh Market and Publix grocery store chains have donated food-grade buckets for reuse as compost bins. For a monthly fee, participants leave their scrap-filled bins out for pickup by the composters, who use bicycles with trailers to retrieve them, minimizing the company\u2019s carbon footprint.<\/p>\n

Currently, the team is serving the Audubon Park, Baldwin Park and Colonialtown neighborhoods in Orlando. They also provide opportunities for customers to drop off their food waste at several locations in the same areas. But no matter how the raw materials come to them, it all ends up in the same place.<\/p>\n

\u201cThe food comes to us, we process it, and it goes back out to different gardening initiatives.\u201d<\/p>\n

[callout background=”#eeeeee”]<\/p>\n

Farm-to-Student<\/h2>\n

Since 2009, the 麻豆原创 Arboretum has been supplying free fresh produce to students through the Knights Helping Knights Pantry, a campus resource that provides food, toiletries and other necessities to those in need. Seasonal fruits, vegetables and herbs from the arboretum\u2019s volunteer-run organic community garden are donated twice a week to the pantry, which offers up to five food items per day to students.
\n\u201cThe garden fosters a sense of community, and donating to the pantry is a big part of that,\u201d says arboretum coordinator Jennifer Elliott, \u201904<\/strong>. \u201cIf what you eat is grown close by, it\u2019s healthier for you and the environment.\u201d
\n[\/callout]<\/p>\n

[callout background=”#eeeeee”]<\/p>\n

Harvest Time<\/h2>\n

100 lbs.<\/span> per month donated by the arboretum during the spring harvest (January\u2013April)
\n[\/callout]<\/p>\n

[callout background=”#eeeeee”]<\/p>\n

麻豆原创 Arboretum Garden Variety<\/h2>\n

Fruits and Vegetables<\/span><\/span><\/h3>\n

Broccoli \u2022<\/span> Carrots \u2022<\/span> Cauliflower \u2022<\/span> Eggplant\u00a0\u2022<\/span> Kale\u00a0\u2022<\/span> Mulberries \u2022<\/span> Okra\u00a0\u2022<\/span> Peaches\u00a0\u2022<\/span> Peppers\u00a0\u2022<\/span> Potatoes\u00a0\u2022<\/span> Radishes\u00a0\u2022<\/span> Squash\u00a0\u2022<\/span> Strawberries\u00a0\u2022<\/span> Sweet Potatoes\u00a0\u2022<\/span> Tomatoes\u00a0\u2022<\/span> Turnips<\/p>\n

Herbs<\/span><\/h3>\n

Basil\u00a0\u2022<\/span> Lemongrass\u00a0\u2022<\/span> Mint \u2022<\/span> Rosemary
\n[\/callout]<\/p>\n","protected":false},"featured_media":5603,"template":"","categories":[],"tags":[],"class_list":["post-5245","story","type-story","status-publish","has-post-thumbnail","hentry","issues-14","issues-fall-2014"],"yoast_head":"\nGrowing the Farm-to-Table Movement<\/title>\n<meta name=\"description\" content=\"Orlando 麻豆原创 alumni from East End Market, Organic Sanctuary, Dandelion Caf\u00e9, Growing Synergy, Slow Food USA, Siro Urban Italian Kitchen and Compost Orlando.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ucf.edu\/pegasus\/food-chain\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Chain\" \/>\n<meta property=\"og:description\" content=\"Orlando 麻豆原创 alumni from East End Market, Organic Sanctuary, Dandelion Caf\u00e9, Growing Synergy, 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