Using Local Products

Much of the bounty from America’s wheat harvest, and other crops...ends up in markets and on tables around the world. But, increasingly important in many areas of the United States is a drive to “Buy Local.” The goal, to help your local farmer. Farmers' markets are one way – but across the heartland, other ideas are taking root, and even some local and state governments are lending a hand.

Do the math and you can quickly see how important agriculture is to the American Economy. It generates one fifth of our nation’s Gross National Product, accounts for nearly 44 Billion dollars in overseas exports and remains the country’s largest employer with more than 21 million people working in some aspect of getting food, fuel and fiber to consumers around the globe. So it’s no surprise that almost every state has incentives to support local farms and ranches. Washington State’s “Heart of Washington” program has earmarked a quarter million dollars to promote everything from Washington Cherries to Washington Wheat. The “Minnesota Grown” program promotes farmers, ranchers and retailers who produce or sell Minnesota farm products.  Barth Anderson works with the Wedge Co-Op in Minneapolis. He says buying local is important, “We’ve been out to the farm. We’ve been to their farm tours. We’ve watched their children grow up and they’ve helped feed our children. It’s a very synergistic relationship.”

In Kentucky, “buying local” even applies to the corn used to make whiskey. The mash for the bottles of Maker’s Mark bourbon comes from grain raised in central Kentucky. But the Bluegrass state goes even further in supporting local agriculture! “Kentucky Proud” is a program promoting Kentucky-raised farm products. Retailers benefit from cash rebates…producers from sales and marketing.

Belinda Fay and her sister, Carla take part in the “Kentucky Proud” promotion, using Kentucky produce in their McDowell Farms Salsa, “We are very glad to use Kentucky produce and it does make a tremendous difference, we hear a lot of the statements, ‘It tastes so fresh’, and we like to hear that.” On the McDowell farms, as with many others in the region, the ingredients used in the salsas are grown on land that used to grow tobacco.

At the historic Weisenberger Mills in Midway, Kentucky, they grind flour the same way they have since 1865. Back then they produced only wheat flour and cornmeal. Today, new markets have inspired more than 70 products made at the mill.  Mac Weisenberger says,
“What we try to do is take that flour and that corn meal and make value added type product with it. Where you can make a little bit of margin and we can make a living”

Lynn’s Paradise Café in Louisville uses Weisenberger corn meal. They’re one of many restaurants across the state supporting “Kentucky Proud.”  It benefits the producers…and… themselves. Sara Gibbs says the state of Kentucky even offers incentives, “The state of Kentucky is offering an incentive to restaurants to purchase Kentucky products and use them. And if you use them and advertise them as Kentucky products on your menu or on your menu board or on a special sheet, they’ll give you a portion of the purchase price back as a rebate.”

For instance, menus here show items made from Kentucky Sorghum, Barbecued Ham, Smoked Gouda and homemade peach preserves. State farm support programs have proven to be a valuable link between the farmer and consumer.

Sara says, “So it’s good for us in that we have a wonderful product to serve to our customers and it’s good for the farmer since they’re all trying to make their way in the world and we’re happy to support them.”

Buying Local Everywhere
Some supermarket chains and restaurants have jumped on the “buy local” bandwagon offering produce from nearby farms. One benefit is lower shipping costs for the buyer since the majority of produce in the United States is picked 4 to 7 days before being sold and travels an average of 1500 miles to reach the consumer.