The Food Guy: Paczki – A Fat Tuesday Tradition in Chicago's Polish Community - NBC Chicago

Paczki

The Food Guy: Paczki – A Fat Tuesday Tradition in Chicago's Polish Community

From passionfruit to custard and chocolate, plenty of different paczki are offered at Delightful Pastries bakery in Jefferson Park

By Steve Dolinsky • Published 5 hours ago • Updated 5 hours ago

Paczki, pronounced "punch-key," are deep-fried sweet treats - not to be confused with donuts.

And while a Jefferson Park bakery fries them up year-round, they're especially in high demand on Fat Tuesday, appropriately referred to by some as Paczki Day.

"Paczek means one, paczki means many," explained Dobra Bielinski, who runs the Delightful Pastries bakery along with her family.

Bielinski says the tradition of paczki stems from a medieval Polish king.

“Before Lent started, you had to use up all the fat in the house, all the sugar, eggs and things like that because people didn’t eat that during Lent," she told NBC 5's Food Guy Steve Dolinsky. "Everything got fried, everything got used up."

Typically, people eat paczki for the dough - not the filling, she said.

"Traditional Polish fillings have plum butter, and then we have briar rose which we make into rose petal jelly. Whatever fruit you had you made a jam; that’s what you filled it with," she said.

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In recent years, due to competition and her own creativity, bakers like Bielinski have added many options including whipped cream and strawberry, passionfruit, custard and chocolate.

Many times paczki are dusted with powdered sugar, which is certainly not traditional. Bielinski says the days leading up to Fat Tuesday are like her own sort of Polish, fried, sweet Super Bowl.

The community will typically stop coming after Fat Tuesday because they’re fasting, but since Delightful Pastries continues to make paczki year-round, Dolinsky says you’re in luck if you happen to miss March 1.

Here's where you can go to get some paczki of your own:

Delightful Pastries

5927 W. Lawrence Ave.

773-545-7215

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Donate blood to boost the Empire State’s food banks - SILive.com

STATEN ISLAND, N.Y. — Roll up a sleeve, Staten Island. For the duration of March, the New York Blood Center (NYBC) will donate $1 to the Feeding New York State program on behalf of each registered donor. The campaign will boost the “Save 1, Feed 1″ project that ultimately helps stock food pantry shelves around the state, including Staten Island.

“We are thrilled to be partnering with Feeding NYS for this campaign, as there are so many similarities in the life saving work that both of our organizations do every day,” said Andrea Cefarelli, senior executive director at New York Blood Center.

“Since the start of the pandemic, there has been a chronic shortage of blood, as well as a dramatic increase in the need for food bank services. We hope that this partnership is able to help both of our organizations to provide essential services to New Yorkers.”

According to hunger relief group Feeding America, over 3 million New Yorkers are food insecure, which is equivalent to about 15% of the state population. Additionally, it notes that approximately one in six New Yorkers rely on charity to stock larders, despite most of these people being from families in which at least one person is working.

“We’re so grateful to the New York Blood Center for their campaign. New Yorkers love to help their neighbors; we know that no one should worry about having enough healthy food, nor having access to an adequate blood supply. The Save 1, Feed 1 campaign is a chance to help twice with one action: sign up to donate blood and donate a dollar to our food banks at the same time,” said Dan Egan, Executive Director of Feeding New York State.

Food banks across the state can handle four to five meals daily for each dollar donated, NYBC underscored in a statement. The organization made the correlation between blood contributions and feeding efforts. It concluded, “Therefore, each blood donation throughout the duration of this campaign has the ability to both save up to three lives and provide between four and five meals to New Yorkers facing food insecurity.”

To put matters in another light: the issue organizations such as Feeding NYS face is not so much a dearth of food, but transporting it. According to the “Save 1, Feed” literature, “Monetary donations are essential in paying for the transportation and storage of food. For a $3,000 donation, Feeding NYS can move 40,000 pounds of food anywhere in the state.”

To make an appointment to give blood, donors can call 1-800-933-2566 or visit www.nybc.org/save1feed1.

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AI, agriculture and the future of food - The Washington Post

Robots. Drones. Artificial Intelligence.

All three are touted as potential saviors for farmers, and are already being deployed on large farms, where they assist with such tasks as managing crops, milking cows and helping farmers make decisions about their land.

But agricultural AIcould have disastrous, unintended consequences.

At least that’s the message of a new analysis in Nature Machine Intelligence. When an international group of researchers examined AI in agriculture, they found a variety of possible risks — and they’re urging farmers to consider them before it’s too late.

“So far no one seems to have asked the question, ‘Are there any risks associated with a rapid deployment of agricultural AI?’,” said Asaf Tzachor, a researcher at the Centre for the Study of Existential Risk at the University of Cambridge, in a news release.

The potential benefits are huge. Increases in farm productivity could help feed the approximately 2.4 billion people around the world who experience food insecurity and malnutrition and revolutionize the way farmers use their land.

That could come at a cost. The analysis points out potential flaws in the agricultural data that fuels AI-powered systems and the possibility that autonomous systems could place productivity over the environment. That could lead to inadvertent errors causing overfertilization, dangerous pesticide use, inappropriate irrigation or erosion, risking crop yields, water supplies and soil. And wide-scale crop failures could exacerbate food insecurity.

Cybersecurity is another potential failure point. The researchers said cyberattacks could disrupt entire food systems. The more reliant farm systems are on intelligent machines, the more disruption could be created if they malfunction or are destroyed.

Then there are people — and without inclusive technology, the researchers warn, AI could simply increase inequities that already exist in farming. As big farmers profit, small-scale farmers in the global South, for instance, might be locked out of farming gains altogether.

Potential solutions mentioned by the researchers include data sharing, citizen input and digital “sandboxes” where developers can forecast potential failure points for farm AI.

“Technological modernization in farming has achieved much,” the researchers write. But irresponsible developers could “ignore and thereby perpetuate drivers of nutritional insecurity, exploitation of labor, and environmental resources depletion.”

Responsible artificial intelligence in agriculture requires systemic understanding of risks and externalities

Nature Machine Intelligence

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The true story of your food won't fit on a label - Agweek

At a recent musical theater event put on by our high school music department, my daughter looked at me strangely and asked, "Mom, are you crying?"

While the students' performances were wonderful, they did not bring me to tears. Instead, after a couple rounds of working cattle in our beautiful North Dakota winds, my poor eyes were suffering from an accumulation of dirt that had settled in them. They were dry, and I was blinking furiously trying to produce a little moisture to flood out the grains of sand and allow me to see the stage a little more clearly.

Northern Plains winters always have a way of challenging cattle producers in new ways. We expect cold and snow, but the ways and the whens always seem to catch us off guard.

The wind has been a particular foe for us this year for a variety of reasons, not the least being the pain that it inflicts on eyes and skin. Snow that had just been pushed out of the way moves back. Panels that take heavy equipment to move get scooted around by what the meteorologists sometimes have called "breezy" conditions. We've even had light bulbs blown out of their sockets. It wears us down physically and mentally.

But that's not something that will be reflected on the packaging of the beef that comes from our farm.

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I am not a fan of the various labels that consumers have to contend with in the stores. In meat, that includes grassfed, organic, bird friendly, all natural, what have you. They might mean something to some consumers, but to others, they raise questions about whether other products have been raised "properly." Whether an animal husbandry method is "correct" obviously is a matter of opinion. I, for one, have happily and healthily survived my entire life on conventionally raised meat, whether that is the home-raised beef to which I've been lucky enough to have access or meat from other animals that I've purchased in stores or butcher shops.

But if I was going to pay extra for meat, these are the kinds of labels I'd want to see:

• Certified cold: This animal was born in subzero temperatures and would not have survived had the producer not put it into shelter in a timely fashion.
• Producer's enemy: This animal tried on more than one occasion to physically hurt the human trying to feed, treat or stand in the same pen as it.
• Certified fence jumper: This animal consistently found ways to escape from any and all enclosures, including corrals constructed of heavy metal posts, barns and tight six-wire fences.
• Absolutely not grassfed: This animal was fed a total mixed ration, in part because grass isn't available in a nutritious form when the snow is 2-feet high and the summer drought limited grass quality and quantity, and in part because corn and other ingredients added to grass and hay make for efficient cattle finishing.

Every season has challenges for animal producers. But winter almost always presents the unexpected, the hard to manage, the exhausting. Most find ways to successfully deal with the conditions in whatever way they can, whether it's piling on more layers or bringing that newborn lamb into the house to warm up.
We aren't likely to ever have labels that really tell the story about the deep origins of our food or the conditions under which they were produced. But don't be afraid to share a little of the reality of what it has taken to get your livestock to market. It's not all blue skies and calm days, with cattle happily munching on grass in the pasture. The reality sometimes includes frustration and maybe even some watery eyes.

Jenny Schlecht is Agweek's editor. She lives on a farm and ranch in Medina, North Dakota, with her husband and two daughters. She can be reached at jschlecht@agweek.com or 701-595-0425.

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Initiative to support healthy food programs in Detroit - Manistee News Advocate

DETROIT (AP) — Two programs that provide access to food in Detroit neighborhoods will share $900,000 from Rite Aid Healthy Futures.

The funding is through Rite Aid Healthy Futures' Strengthening Cities initiative that's designed to reduce health disparities for children and youth in city neighborhoods.

It's also part of a larger two-year, $10 million commitment that focuses on Detroit and five other cities.

The Detroit Black Community Food Security Network will receive $500,000 to expand programs that expose more children and youth to hands-on farming experiences to increase their knowledge of the food system, develop urban agricultural skills and instill a healthy sense of self-esteem through African-American cultural immersion.

Keep Growing Detroit will receive $400,000 to support a program promoting health and engages youth and families in ways that develop positive relationships with healthy foods.

“Racial inequities and health disparities across big cities and small towns in the U.S. continue to profoundly affect the lives and futures of tens of millions of Americans every day," said Matt DeCamara, executive director of Rite Aid Healthy Futures. “The Strengthening Cities initiative will confront the harsh realities of poverty and hunger while impacting many lives and futures. We cannot achieve racial equity if we do not also achieve health equity for all Americans.”

Starting with a focus on food equity, the Strengthening Cities initiative will initially fund 20 nonprofit organizations with an emphasis on minority-led charities across cities including Cleveland and Philadelphia.

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Ron Verini: Rations of Food and Beer | Valley Life | argusobserver.com - Ontario Argus Observer

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Leftover food safety: What to know - New York Post

Are your leftovers safe to consume? 

The story of a New England college student who had both his legs amputated after eating rice, chicken and lo mein leftovers from a restaurant meal is getting renewed attention due to a viral video.

The 19-year-old was admitted to the pediatric intensive care unit (PICU) of Massachusetts General Hospital as a result of “shock, multiple organ failure, and rash,” according to the New England Journal of Medicine.

The man had a “prolonged hospital course,” with complications including necrosis of the arms and legs and gangrene.

The US Department of Agriculture recommends that people make sure food is cooked to a safe temperature and refrigerate leftovers promptly to ensure that leftovers are safe to eat. 

“Not cooking food to a safe temperature and leaving food out at an unsafe temperature are the two main causes of foodborne illness. Safe handling of leftovers is very important to reducing foodborne illness,” the agency’s Food Safety and Inspection Service said. 

Red meats should be cooked to a minimum internal temperature of 145 Fahrenheit (F) as measured with a food thermometer before removing meat from the heat source. The meat should rest for at least three minutes before carving or consuming. 

All ground meats should be cooked to an internal temperature of 160 F and poultry to an internal temperature of 165 F.

The USDA pointed out that bacteria grow rapidly between the temperatures of 0 F and 140 F, and instructed that hot food must be kept hot at 140 F or warmer to prevent such growth. 

Hot food must be kept at 140 F or warmer to prevent bacteria growth. 

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Leftovers must be refrigerated within two hours of cooking and all perishable foods that have been left at room temperature for more than two hours should be discarded.

Cold perishable food should be kept at 40 F or below.

Food should be cooled rapidly to reach the safe refrigerator-storage temperature of 40 F or below and leftovers should be covered and wrapped in airtight packaging. 

Leftovers can be kept in the refrigerator for three to four days, or frozen for three to four months. 

Frozen leftovers are safe indefinitely, but can lose moisture and flavor when stored.

It is safe to reheat leftovers without thawing in a saucepan, the microwave or the oven, and food should be used within three to four days after thawing.

Leftovers should be heated in the microwave until reaching an internal temperature of 165 F, and people should rotate the food for even heating.

Leftovers should be covered and wrapped in airtight packaging. 

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It is safe to refreeze any food remaining after reheating previously frozen leftovers to the safe temperature of 165 F.

According to the Centers for Disease Control and Prevention (CDC), an estimated 48 million Americans get sick and 3,000 die each year from foodborne diseases.

Adults aged 65 and older, children younger than age 5, people with weakened immune systems and pregnant women are more likely to get food poisoning and have a more serious illness.

People in those groups should not eat undercooked or raw food from animals, raw or lightly cooked sprouts, unpasteurized milk and juices and soft cheese – unless the cheese is labeled as made with pasteurized milk. 

The CDC typically coordinates the investigation of between 17 and 36 possible multistate foodborne illness outbreaks each week.

Symptoms of food poisoning often include diarrhea, vomiting, upset stomach and nausea.

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High Food Prices to Pressure Inflation This Year - The Wall Street Journal

Partly because of higher food prices, the World Bank raised its forecast for global inflation.

Photo: Richard B. Levine/Zuma Press

Rising food prices are emerging as a significant headwind to the economic recovery from the pandemic this year, particularly in developing countries where food accounts for an important share of household consumption. Russia’s invasion of Ukraine could make those headwinds even stronger.

The price of basic staples such as wheat, corn and soybeans rose steeply last year, which would translate into higher grocery prices world-wide this year, economists said. Consumer food prices tend to lag behind commodity prices by several...

Rising food prices are emerging as a significant headwind to the economic recovery from the pandemic this year, particularly in developing countries where food accounts for an important share of household consumption. Russia’s invasion of Ukraine could make those headwinds even stronger.

The price of basic staples such as wheat, corn and soybeans rose steeply last year, which would translate into higher grocery prices world-wide this year, economists said. Consumer food prices tend to lag behind commodity prices by several months. Even if food commodity inflation slows, as many forecasters expect, households will still face higher grocery bills in the months ahead.

John Allan, the chairman of Tesco PLC, Britain’s largest supermarket chain, told the BBC earlier this month that “the worst is yet to come” for food inflation.

That will both aggravate inflation in many countries, and could slow economic output as consumers cut spending on other goods to accommodate higher outlays for food. Many central banks including the Federal Reserve plan to raise interest rates, or have already done so, because of high inflation to date. Escalating food costs could add pressure to raise them even more, further curbing growth.

Partly because of higher food prices, the World Bank last month raised its forecast for global inflation in 2022 to 3.3% from its estimate last May of 2.3%. Those higher costs are also one reason it projects global economic growth will slow to 4.1% in 2022 from 5.5% in 2021.

“Now you are seeing the domestic consequences: pass-through to consumer prices. People will start to complain,” said Gert Peersman, an economist at Ghent University in Belgium.

The effect will be felt most sharply in poorer countries, where food accounts for up to half of household budgets, as opposed to less than 15% in developed countries, and inflation is more closely linked to movements in global food prices.

This could widen the gap in economic performance between poorer countries and richer ones. The latter have already recovered faster from the pandemic thanks to better vaccine access and generous fiscal stimulus, according to the World Bank.

That will mean people in developing countries will see their inflation-adjusted incomes decline, which will lower food consumption, said Rob Vos, a top economist at the International Food Policy Research Institute. “And as a result you’ll see a slowdown in their economies,” he said.

Russia’s invasion of Ukraine poses another risk. The two countries combined account for 29% of global wheat exports, according to the U.S. Agriculture Department. Those exports could take a hit if Western sanctions target Russian exports or if the conflict affects the ports that ship most of Ukraine’s wheat, said Carlos Mera, head of agricultural commodities research at Rabobank.

Russian missile strikes have hit Ukrainian port cities, including Odessa, and a ship chartered by Cargill Inc., one of the world’s largest food suppliers, was hit by a projectile in the Black Sea on Thursday.

Wheat futures prices rose about 16% between Feb. 22 and Feb. 24 before falling back slightly.

Food prices climbed 49% between May 2020 and January of this year and are now at their highest since 2011, according to the Food and Agriculture Organization of the United Nations. Some commodities saw even steeper increases: Sugar prices are up 66%, and vegetable oils have increased 140%.

A boost in the price of staples including wheat is seen translating into higher grocery prices.

Photo: Valentyn Ogirenko/Reuters

An early driver of rising prices was demand from China. After pandemic lockdowns in early 2020, its economy rebounded later that year, boosting imports of grains and animal feed.

In developed countries, government support programs raised families’ disposable incomes and pushed up demand for many goods, including food.

Then, last year, drought in Argentina, Brazil and the U.S. hurt production of corn, coffee, sugar and wheat. Supply-chain backlogs helped pushed up prices for some commodities, such as coffee. And higher energy prices boosted fertilizer prices, contributing further to food inflation.

Roughly a third of developing countries are dealing with double-digit food inflation, according to the World Bank.

In Mexico, for instance, fruit, vegetable and meat prices were up more than 15% in January from the previous year, contributing to the country’s overall inflation rate of 7.07%.

Mexico’s central bank has raised interest rates six times to combat recent accelerating inflation, damping the country’s recovery. The International Monetary Fund expects its growth to weaken to 2.8% this year, from 5.3% in 2021.

Developed countries haven’t been spared, though the effect is smaller. Grocery prices in the U.S. rose 7.4% in January from the previous year, according to the Labor Department, the most since 2008. Economists at Goldman Sachs anticipate another 5% to 6% rise this year.

Analysts expect food commodity prices to rise more slowly this year. Mr. Vos expects good harvests, despite the continuing threat of drought in some places. Shipping backlogs should work themselves out, as well. The IMF anticipates global food prices will rise 4.5% in 2022 and decline slightly in 2023.

But those forecasts could be upended by a prolonged conflict in Ukraine.

“It could be a perfect storm moving forward if this escalates,” said Mr. Vos.

Write to David Harrison at david.harrison@wsj.com

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Local Junior Optimists volunteer at the San Diego Food Bank - Del Mar Times

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Litchfield Food Bank receives $50000 grant toward new building - Kennebec Journal and Morning Sentinel

Rayna Leibowitz packs a bag of groceries Thursday while giving a tour to a visitor at the Litchfield Food Bank. Joe Phelan/Kennebec Journal

LITCHFIELD — Litchfield Food Bank Director Rayna Leibowitz shed tears of joy when she heard the facility would receive a $50,000 grant from the Good Shepherd Food Bank to help with a new building.

The food bank is currently located on 491 Richmond Road, in the former Gowell’s Store building. Building owner Rick Gowell allowed the food bank to operate there after Gowell’s Shop ‘n Save was built.

The Litchfield Food Bank has operated out of this location since March 6, 2019.

Leibowitz said they were first located on the far right end of the building. Last year they were moved to the opposite end of the building, which was renovated with access to a walk-in cooler.

“The food bank moved to this end of the building around the same time that drive-thru curbside service was being implemented around the state for food banks, and that was a good model for us because this space is physically smaller, by quite a bit, than what we previously had,” she said.

The food bank serves up to 45 households per week, however the current level is below that. The service is eligible to anyone who lives in Litchfield.

“Simply prove you’re a resident of Litchfield, and we provide an opportunity for folks to get groceries every week at that location,” she said.

The exterior of the Litchfield Food Bank on Thursday. The group recently received a grant from Good Shepherd Food Bank and plans to get a new building. Joe Phelan/Kennebec Journal

Leibowitz said it’s difficult to provide an estimate of the current space’s square footage, since it’s not in the shape of a square or rectangle, but that it is a small space with four refrigerators, three freezers, and several shelves.

She said the pantry applied for the grant in December, and that it will specifically help with the new building, including site work, a concrete pad, framing, doors, windows, a heating and electrical system, and shelving.

The grant did not require any match.

“We do have some funds to put toward the process, but this did not require a matching amount,” said Leibowitz.

With the price of labor and materials fluctuating wildly, Leibowitz said it’s unclear how much the total project will cost, and that when she spoke to contractors they were not able to provide a solid estimate as to how much everything will cost in the spring.

“It’s really a huge unknown,” she said of the costs. “We’ll try to leverage as much volunteer labor as possible and solicit donations and contributions and try to make it all work.”

Leibowitz said that while a new location has been selected, she can not say specifically where it will be as arrangements have not yet been confirmed. She did say, however, that it will be larger and in a more central location.

“It’s a more convenient location, because it’s physically centered in the town,” she said. “That’s important. Litchfield is a big community, and if someone has to travel a long distance it may be enough to deter them from using our services. Having a central location is really desirable and that’s what we’re looking at.”

The larger building will also allow the food bank to serve more people, and allow people to enter the facility to pick which canned or boxed foods they prefer. The current facility is too small to allow guests to walk through and select their items.

“When we have the bigger building we can actually invite clients to come in and make their own selections,” she said. “That’s more comfortable for them and it allows them to obtain the foods their families will eat. I may put a can of canned peas or a can of canned carrots in a box for distribution, but if that family doesn’t care for canned peas they’ll never eat those. Self selection is desirable, but we simply have not had the room to have clients come in.”

And though the current food bank is small, Leibowitz said clients have never left hungry. The new building, on the other hand, will provide a better variety and allow them to potentially serve more people.

Looking ahead, the rough timeline is for construction to begin in spring.

“A lot will depend on how readily available building materials are,” Leibowitz said, adding that with restrictions and limitations in place with construction materials, there are many variables and uncertainties ahead in terms of determining an opening date for the new facility.

“We just are very excited that we can start the process, and we will go as fast and as far as possible this construction year,” she said.

Leibowitz said she’s optimistic about what the future will bring.

“This is such a positive event,” she said. “It’s a recognition of the value of what we are doing, and we are very appreciative of that recognition and excited to continue our efforts.” 

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Wheat, other American food prices could rise because of Russian invasion of Ukraine - The Washington Post

Russia’s invasion of Ukraine could push U.S. food prices even higher, as the region is one of the world’s largest producers of wheat and some vegetable oils. And the disruptions could drag on for months or even years, as crop production in the area could be halted and take a long time to restart.

This new inflation shock comes at a time when global markets remain extremely strained because of pandemic-related disruptions. The price changes impacted commodity prices in recent days and could flow through to higher costs at grocery stores and restaurants soon.

Grocery manufacturers are concerned that, while the vast majority of ingredients and materials for American products are sourced domestically, the economic effects of Russia’s invasion of Ukraine will be global, according to Katie Denis, vice president of communications and research for the industry organization Consumer Brands Association.

“We’re already seeing energy prices rise and commodities futures for wheat and corn spike. That’s going to prompt concern when costs to make and ship goods continue to set records and consumer demand continues to be above levels not seen since March 2020,” she said. “There is no slack in the system, making weathering disruption significantly more difficult.”

American Bakers Association President Robb MacKie said consumers will start seeing rising prices in anything that has grain in it — wheat, corn, oats, barley, rye — because the grain markets “are all tied to each other.” That could mean higher prices on breads, beer, cereal and animal feed, among other things, impacting billions of dollars worth of products.

“In a situation where the whole supply chain is already stressed, if [the conflict] goes on more than a couple weeks, you will start to see an impact in food prices,” he predicted.

Key food commodity prices hit their highest point in nearly a decade on Friday. The Chicago Board of Trade March wheat contract, the global benchmark, rose to its highest point since 2012, with corn and soybean prices also soaring.

There are a number of factors pushing the prices up so quickly. Russia’s attack has imperiled shipping in the Black Sea region, which is where much of the area’s wheat shipments are exported. And the Russian attacks could disrupt the ability of Ukrainian farmers to plant and harvest crops in 2022.

This week’s events “are proof that this will be a multiyear issue,” said Michael Swanson, Wells Fargo’s chief agricultural economist. “It’s my assumption that Ukrainian crops won’t get planted, or not anywhere near what they typically plant. And the Russian crops will be planted but will be embargoed in many markets. This is not something that will be resolved in weeks or months.”

Ukraine is the world’s fourth-largest exporter of both corn and wheat. It is also the world’s largest exporter of sunflower seed oil, an important component of the world’s vegetable oil supply. Together, Russia and Ukraine supply 29 percent of all wheat exports and 75 percent of global exports of sunflower oil, said Kelly Goughary, senior research analyst Gro-Intelligence, an agriculture data platform.

Black Sea sunflower oil futures are up 11 percent so far this year — amid a worldwide shortage of vegetable oils. Goughary said a loss of Ukrainian and Russian sunflower oil will drive up the prices for soybean oil, palm oil and other vegetable oils, at a time when the U.S. is pushing to use vegetable oils in cleaner-burning biofuels.

“There will be a disruption; there is already a blockade on Black Sea ports,” she said. “In the near term this should have an impact on European Union wheat shipments, then it will have an impact on the U.S.”

Russia is a key global player in natural gas, a major input to fertilizer production. Higher gas prices, and supply cuts, will further drive fertilizer prices higher. Russia is one of the biggest exporters of the three major groups of fertilizers (nitrogen, phosphorus and potassium). Physical supply cuts could further inflate fertilizer prices.

Because of the relationship between energy and agricultural prices, the conflict will impact agriculture and food supplies across the globe and contribute to farmers’ decisions about what, and how much, to grow.

“This is headed for a supply crunch that will be hard to resolve,” said Todd Hultman, lead grain market analyst for agricultural data service DTN. Corn is an especially fertilizer-intensive crop. Higher fertilizer prices mean that American corn farmers, who largely grow the crop to feed animals, will have a hard time being profitable.

“This year with those new high fertilizer prices I’m looking at an additional cost of $200 per acre for growing corn,” he said. “In 2021 it was roughly $700 to grow an acre, this year a ballpark is $900 per acre. This will be additional cost for the row crop farmers as well as the ranchers, feed lots and dairy farmers.”

Those higher costs will, in turn, be passed along to restaurants, retailers and, ultimately, consumers.

Hultman said higher animal feed costs also have the potential impact of pinching the beef and pork supply, at a time when demand remains high and supply has already dropped because of issues like drought last summer, an increase in viral pig diseases like porcine reproductive and respiratory syndrome, and even the bottlenecks at meat-processing facilities at the beginning of the pandemic that left some cattle and pig farmers without a place to have their animals slaughtered. The bottleneck caused the big meat companies to pay less per animal to ranchers, which in turn caused many of them to shrink their herds.

A chief concern for many economists right now is that a lengthy conflict between Russia and Ukraine would serve to change trade flows, said Kyle Holland, a pricing analyst covering oil seeds and grains at Mintec, which analyzes food commodity price data.

“If you can’t buy from Ukraine and Russia, where do you turn to for supply? We don’t really know the answer,” he said. “If Russia blocks the ports and there are sanctions on Russia’s most commonly exported goods, it could, for instance, create a situation where Russian wheat is unimportable. Then where do people expect to import from? The fears are being stoked and we’re stabbing in the dark a little bit because of the speed at which this has happened.”

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Adam Richman Reminisces About Classic Food in 'Adam Eats the 80s' - El Paso Inc.

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NY counties with the highest rate of food insecurity - NEWS10 ABC

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Sudden Reaction to a Food? It Could Be Adult-Onset Allergy - WebMD

Local News Briefs: Food safety training to be held in April - Coshocton Tribune

USDA Grants Will Strengthen Food Supply - Farm Bureau News

American Farm Bureau Federation President Zippy Duvall commented today on USDA’s announcement to provide grant funding to expand meat and poultry processing facilities.

“AFBF appreciates USDA’s efforts to increase competition in America’s beef and poultry processing systems. Families continue to find rising prices at the grocery store, but farmers don’t see the price they’re paid for chicken and beef rise at the same rate.

“We asked Secretary Vilsack and USDA to provide more resources to level the playing field. Investments in new processing options and job creation are positive steps toward creating fair markets while strengthening America’s supply chain.”

Read the USDA announcement here.

Contact:
Mike Tomko
Director, Communications
(202) 406-3642
miket@fb.org
 
Bailey Corwine
Media Relations Specialist
(202) 406-3643
baileyc@fb.org
 

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Mayor Wu Announces Expansion of Food and Urban Agriculture Initiatives - boston.gov

Mayor Michelle Wu today announced the creation of GrowBoston: Office of Urban Agriculture. The new office will be within the Housing Cabinet and will work to increase food production throughout Boston; develop and implement innovative food production strategies; provide technical assistance to prospective and existing gardens and farms; develop food production resources for gardeners, farmers, and other residents; and coordinate with other City departments to expand citywide urban agriculture. GrowBoston will also contribute to Boston’s efforts to mitigate and adapt to climate change while addressing injustices inherent in the current food system. 

Additionally, Mayor Wu announced that the Office of Food Access will now be renamed the Mayor’s Office of Food Justice (OFJ) and will be a part of the Environment, Energy and Open Space Cabinet. This step expands upon the Mayor’s commitment to making nutritious, affordable, and culturally relevant food accessible to all Boston residents. The Office of Food Justice will take an intersectional approach to food security that embeds social, racial, economic, and environmental justice in all of its work. The Mayor’s Office of Food Justice will focus on five pillars to making nutritious, affordable food accessible in Boston. These include investing in Boston’s food businesses, building coalitions, expanding Boston residents’ access to affordable food that is also culturally appropriate and nutritious, using public procurement of food, and investing in food chain workers in Boston. The mission of the Mayor’s Office of Food Justice will be to build a food system that is equitable, resilient, sustainable, and just. GrowBoston is focused on food production, while OFJ is focused on food access. 

“Urban agriculture, including community gardens, urban farms, food forests, and other ways of growing food in the city, can directly strengthen our local food system, mitigate the impacts of the climate crisis and ensure equitable access to healthy food in Boston,” said Mayor Michelle Wu. “GrowBoston and the Office of Food Justice will combat inequities in the food system, reduce the carbon footprint of food access, and increase food security while reducing climate change impacts. Boston has a long history of urban agriculture as well as food justice activism, and we are continuing this tradition with increased investment of public resources.” 

“The Mayor’s Office of Food Justice and GrowBoston take a food systems approach to ensure we are getting nutritious food on our plates while enhancing the health of our planet and our local economy,” said Reverend Mariama White-Hammond, Chief of Environment, Energy and Open Space. “I am grateful to Mayor Wu for her vision and leadership in the food justice space and I look forward to supporting this work.”

The Mayor’s Office of Housing (MOH) has operated the Grassroots Open Space Program for over 25 years, supporting the creation of new community gardens, urban farms, and community-owned open spaces. Since its creation, the Grassroots Program has created more than 60 acres of open space, primarily as community gardens. In the past three years, more than 16 food production sites have been completed or begun construction. GrowBoston will expand on the work of the existing Grassroots Program by expanding beyond site development and capital improvements to a robust approach of promoting urban agriculture. This will include investing in innovative production strategies, providing increased technical assistance, developing and distributing educational resources, and establishing partnerships that increase food production across the City - all through an equity lens. Shani Fletcher will serve as Director of GrowBoston, bringing many years of urban farming and gardening, open space development, community engagement, and fundraising experience to the role. Shani has served as MOH’s Grassroots Program Manager for the past three years.

“I'm so excited to hear about the expansion of the City of Boston’s efforts to address the health and well-being of local residents through the creation of GrowBoston,” said Vivien Morris, Chairperson of the Mattapan Food and Fitness Coalition. “The Grassroots program has been a wonderful asset to help increase the use of green spaces in Boston for local parks, community gardens, and other green spaces.  Now with the increased resources put into the new GrowBoston office, we look forward to the expansion of past work to allow increased support for efforts to create even more access to healthy locally grown food including urban farms, food forests, and much more. This is needed now more than ever.”

Boston has been a leader in urban food production for decades, with a long history of community gardening through the establishment of Article 89, one of the first zoning regulations in the country to address and explicitly allow urban farming. In recent years, there has been increasing demand for community gardens as well as other food production spaces in neighborhoods across the city, especially in low-income communities of color. The onset of the COVID-19 pandemic and its impact on food security has highlighted even further the need for additional space and resources in order to expand gardening and farming capacity.

“Boston has a long history of urban agriculture in many forms, and our field has seen ever-increasing momentum over the past decade,” said Shani Fletcher, Director of GrowBoston. “I am thrilled to take on this leadership role as Boston moves into an era of increased investment in food system transformation with an eye towards equity.”

GrowBoston will secure new funding sources to provide resources and technical assistance to neighborhood groups and nonprofits to help them organize, buy, create, manage, and maintain urban farms, food forests, community gardens, and open spaces in Boston’s neighborhoods. As a result of this investment, Boston neighborhoods will receive improvements to and permanent preservation of community food production sites and other open spaces. 

“The City of Boston has been an incredible partner of ours in building Boston's urban agriculture sector, and we're looking forward to increased energy, ideas, and resources to expand economic opportunity and access to fresh food across our communities,” said Dave Madan, Board President of Boston Farms Community Land Trust and Founding Trustee of Urban Farming Institute.

GrowBoston and the Office of Food Justice will coordinate with other city agencies who work to connect residents with healthy, locally grown foods. This includes the Office of Neighborhood Services, and the Environment and Parks and Recreation Departments to ensure that equity and climate resiliency are central to the office’s work.

About the Mayor’s Office of Housing (MOH)

The Mayor’s Office of Housing is responsible for housing people experiencing homelessness, creating and preserving affordable housing, and ensuring that renters and homeowners can obtain, maintain, and remain in safe, stable housing. The department develops and implements the City of Boston’s housing creation and homelessness prevention plans and collaborates with local and national partners to find new solutions and build more housing affordable to all, particularly those with lower incomes. For more information, please visit the MOH  website.

About the Environment, Energy and Open Space Cabinet (EEOS)

The Environment, Energy and Open Space Cabinet supports Mayor Wu's vision of enhancing environmental justice and quality of life in Boston by protecting air, water, climate, and land resources. We also preserve the integrity of Boston's historic resources and maintain our public parks and open spaces. The Cabinet’s work focuses on achieving carbon neutrality while working to mitigate and prepare for the effects of climate change, including flooding, sea level rise, and extreme weather. For more information, please visit the Environment Department or Parks and Recreation Department websites. 

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The Food Delivery Model Needs Work - NACS Online

NEW YORK—Restaurants are struggling to create a solid business model surrounding delivery after the pandemic forced eateries to switch to delivery when they were forced to close, reports CNN.

There were reasons why restaurants weren’t focused on delivery prior to the pandemic, says CNN. Delivery is expensive for the business—they either have to hire drivers or partner with third-party delivery companies, which can charge fees up to 30%, eating into their already thin margins. According to NACS’ “Last Mile Fulfillment in Convenience Retail” report, only 61% of retailers are satisfied with their third-party delivery partners.

Delivery also places stress on restaurant employees when they have to balance in-person customers and fulfilling orders, and if an order is wrong, the restaurant is blamed by the customers, not the delivery app.

Consumers are obsessed with delivery, however—the convenience of delivery is hard to beat, and they love the ability to place an order with the touch of a button, never having to speak to another human. A recent NACS report found that 43% of convenience shoppers have used a delivery service to order from a convenience store.

Delivery was 7% of total U.S. restaurant sales in 2019, and the percentage of sales spiked in 2020, but it’s now leveled off to 9% in 2021, according to Euromonitor International, and there are no signs of delivery going away.

Some restaurants are tackling the delivery challenge by separating their regular restaurant operations from delivery by offering online-only concepts, which allow the restaurant to promote foods that travel well and help “turn the service from a burden into a competitive advantage,” says CNN.

Applebee's launched Cosmic Wings, which serves Cheeto-flavored chicken wings. Brinker International, the owner of Chili's and Maggiano's Little Italy, has two virtual brands: Just Wings and Maggiano's Italian Classics.

Those virtual brands “offer some really unique opportunities to explore ... urban and smaller take-out delivery-centric prototypes,” said Wyman Roberts, Brinker's CEO, during a February analyst call.

For fast-food and quick-serve restaurants, more convenient pick-up options and better drive-thrus may be the way to go. Many of these types of restaurants are adding drive-thru lanes to serve just online-only orders. Chipotle is planning to open 4,000 more locations in North America, and most will have Chipotlanes, a dedicated drive-thru for customers digital orders.

“What we've seen with the Chipotlane [is], our digital business goes up, our delivery business goes down as a percentage and the order pickup percentage goes up,” the company's CEO Brian Niccol told CNN. “From an economic standpoint, the best margin transaction for us is in order ahead, and then the customer comes in,” he said.

Some restaurants simply choose to lift their delivery menu prices to make up for the revenue loss. The digital menu at Chipotle is more expensive than its pickup and in-store menus.

“The reality is that channel comes with additional cost,” Niccol said during a recent analyst call. “What we've seen is people recognize that and are willing to accept that for those occasions.”

NACS recently release a free report that helps convenience retailers understand shopper preferences for delivery.

“Given that shoppers are accustomed to stopping in-store to make purchases, ordering via a digital device or ordering for delivery to an alternate location have historically been afterthoughts for retailers and convenience shoppers alike—until now. Survey results show that one-third of convenience shoppers place preorders multiple times per week that are retrieved in store,” the report states.

It also found that order accuracy, loyalty rewards and subscription services are the most important factors impacting shopper preference for the service that completes the delivery.

Read about what c-stores are doing to make delivery work for their businesses in “Delivering Convenience” in the December 2021 issue of NACS Magazine.

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Food Prices Below Overall Inflation In 2021 | News Dakota - newsdakota.com

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USDA Commits $215 Million to Enhance the American Food Supply Chain - USDA.gov

Department Will Make Available $215 Million for Projects That Will Promote Competition and Increase Resiliency and Create Economic Opportunity in Rural America

WASHINGTON, Feb. 24, 2022 – U.S. Department of Agriculture (USDA) Secretary Tom Vilsack today announced that USDA is making available up to $215 million in grants and other support to expand meat and poultry processing options, strengthen the food supply chain, and create jobs and economic opportunities in rural areas. Today’s funding opportunity, announced on the one-year anniversary of President Biden’s Executive Order 14017 “America’s Supply Chains”, is one of many actions that USDA is taking to expand processing capacity and increase competition in meat and poultry processing to make agricultural markets more accessible, fair, competitive, and resilient for American farmers and ranchers.

“For too long, ranchers and processors have seen the value and the opportunities they work so hard to create move away from the rural communities where they live and operate,” Vilsack said. “Under the leadership of President Biden and Vice President Harris, USDA is committed to making investments to support economic systems where the wealth created in rural areas stays in rural areas. The funding we’re announcing today ultimately will help us give farmers and ranchers a fair shake and strengthen supply chains while developing options to deliver food produced closer to home for families.”

USDA Rural Development will make $150 million available in grants to fund startup and expansion activities in the meat and poultry processing sector. USDA’s National Institute of Food and Agriculture (NIFA) will provide another $40 million for workforce development and training, and the Agricultural Marketing Service (AMS) will provide $25 million to offer technical assistance to grant applicants and others seeking resources related to meat and poultry processing. These new opportunities are part of the Biden-Harris Administration’s historic commitment to fight monopolization and promote competition across the economy. They are also aligned with USDA’s vision of a food system that supports health and ensures producers receive a fair share of the food dollar while advancing equity and combating the climate crisis.

Meat and Poultry Processing Expansion Program

USDA Rural Development is making $150 million of American Rescue Plan Act funding available through the Meat and Poultry Processing Expansion Program (MPPEP). USDA is offering grants of up to $25 million each to expand processing capacity through a variety of activities, including but not limited to construction, expansion of existing facilities, and acquisition of equipment.

USDA encourages applications that benefit smaller farms and ranches, new and beginning farmers and ranchers, Tribes and tribal producers, socially disadvantaged producers, military veteran producers, and underserved communities.

USDA will host two informational webinars to provide information on MPPEP. The first, Feb. 28 at 2 p.m. Eastern Time, will provide an overview of the program. The second, March 7 at 2 p.m. Eastern Time, will cover application requirements. Registration information for the webinars is available on the MPPEP website.

For additional information, applicants and other interested parties are encouraged to visit the MPPEP website: www.rd.usda.gov/mppep. Questions may be submitted through the website or sent to MPPEP@usda.gov.

All application materials can be found at www.rd.usda.gov/mppep or at www.grants.gov. Applications must be received by 11:59 p.m. Eastern Time on April 11, 2022, through www.grants.gov.

Meat and Poultry Processing Workforce Development

USDA’s National Institute of Food and Agriculture (NIFA) will invest an additional $40 million through existing workforce development programs to provide a pipeline of well-trained workers to meet the demand for both current processors and increased independent processing capacity. The primary investment will be through competitive grants to support workforce training at community, junior and technical colleges with programs specifically for meat and poultry processing. A Request for Applications will be published in April 2022. Additional investments will leverage existing regional USDA education and Extension networks and establish new, or supplement select existing, Centers of Excellence at Minority-serving Institutions focused on meat and poultry research, education and training. Each of these investments is designed to deliver needed support more quickly. Additional investments, either through the same or new programs and partnerships, are expected later this year. To sign up for notifications of these and other NIFA funding opportunities, visit the NIFA website.

USDA expects to continue working with the Department of Labor to support and encourage the development of good jobs in the agricultural sector, including jobs in meat and poultry processing.

Meat and Poultry Processing Technical Assistance

USDA also is helping to ensure that entities proposing independent meat and poultry processing projects through the Meat and Poultry Processing Expansion Program (MPPEP) have full service technical assistance support from application through post-award. USDA’s Agricultural Marketing Service (AMS) will provide approximately $25 million in American Rescue Plan funding to establish partnerships with organizations that will provide technical assistance to MPPEP applicants, recent recipients and future applicants of the Meat and Poultry Inspection Readiness Grant program, and to entities who require general guidance and resources on meat and poultry processing. Of the $25 million, AMS will utilize $10 million to implement the first phase of support by establishing an initial technical assistance network and lead coordinator. More information about the technical assistance is available at the Meat and Poultry Supply Chain website.

USDA’s one-year supply chain report, also published today, assesses the opportunities, including today’s significant investment in the meat and poultry sector, that USDA, other Federal agencies and Congress have made over the long-term to infuse stability, improve equity, diversify and expand infrastructure and markets, and transform the food system.

Biden-Harris Administration Commitment to Supporting American Farmers and Ranchers

This funding announcement follows the Biden-Harris Administration’s September 2021 announcement about the steps it is taking to address concentration in the meat-processing industry and the January 2022 announcement about an Action Plan for a Fairer, More Competitive, and More Resilient Meat and Poultry Supply Chain. It also follows USDA’s December 2021 announcement of $100 million for guaranteed loans on top of the previously announced $500 million investment to expand meat and poultry processing capacity. See all recent actions taken to support the American food supply chain on www.usda.gov/meat.

As Co-Chair of the Biden-Harris Administration’s Supply Chain Disruptions Task Force, Secretary Vilsack and USDA have brought together industry, labor and federal partners to address the short-term supply chain disruptions arising from the Administration’s strong economic recovery. This is one of several key steps that USDA is taking to build a more resilient supply chain and better food system and to increase competition in agricultural markets. These steps are pursuant to President Biden’s Executive Order on Promoting Competition in the American Economy and his Executive Order on America’s Supply Chains. This initiative will support key supply chain infrastructure investments to expand and scale existing capacity, as well as support long-term investments in new operations.

USDA touches the lives of all Americans each day in so many positive ways. Under the Biden-Harris Administration, USDA is transforming America’s food system with a greater focus on more resilient local and regional food production, promoting competition and fairer markets for all producers, ensuring access to safe, healthy and nutritious food in all communities, building new markets and streams of income for farmers and producers using climate-smart food and forestry practices, making historic investments in infrastructure and clean energy capabilities in rural America, and committing to equity across the Department by removing systemic barriers and building a workforce more representative of America. To learn more, visit www.usda.gov.

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Artists creating beautiful handmade bowls to raise money for Treasure Coast Food Bank - wflx

Ceramics and sculpture artists have been hard at work to throw and glaze hundreds of beautiful bowls to help the Treasure Coast Food Bank and Mary’s Kitchen.

The 15th Annual Lundin Kudo Empty Bowls Project will allow donors to purchase a handmade bowl of their choosing, and get it filled with locally made soup and baked bread for $20.

Food insecurity has surged during the pandemic, and the food bank relies on the support of the community.

About a dozen artists gathered on weekends at Lighthouse ArtCenter to turn lumps of clay into works of art, throwing bowls on the wheel, then glazing and firing them.

Chad Steve is the Director of Ceramics and Sculpture at the Lighthouse ArtCenter, and one of the participating artists. He says a bowl can have personality that reflects the hands of the maker.

“It’s going to have a nice warm so when you’re holding it you’re going to have that nice presence and you kind of hold it to your body like this,” he said, pulling one of his bowls into his chest. “So a lot of love and effort goes into all of these, we have a great community of ceramic artists around here.”

Thomas Adkisson is the 3D Studio Administrator and Assistant at the Lighthouse ArtCenter. He found his passion for throwing pottery on the wheel in the last year.

“The utility. You can use a bowl for just about anything. If you don’t like the bowl for eating you can use it for a flower pot. That’s what draws me into these,” Adkisson said.

Adkisson says when he learned about the Empty Bowls effort, he was particularly moved.

“That’s very special to me, it’s very heartwarming because I’ve had situations with my mother that I’ve needed a food bank, so to come full circle and give back to the community really means a lot to me,” Adkisson said.

The challenge is something Adkisson remembered while making bowls.

“It was really hard at first, feeling that you’re below others is a really hard challenge to face. But we always picked each other up in our family but churches are really good places to go for food banks, and that’s what we would do, we’d go to churches and we were on food stamps as well and so we had a crutch, thankfully,” Adkisson said.

The donors who attend the event will get to select a beautiful bowl to take home.

“Hopefully they just find something that speaks to them,” Steve said.

The Lundin Kudo Empty Bowls event Lundin Kudo Empty Bowls - Treasure Coast Food Bank (stophunger.org) is Sunday, February 27 from 10:30 a.m. to 1 p.m. at the Women's Club of Stuart, 729 SE Ocean Boulevard.

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