Letter from the Editor
Here at Edible Shasta-Butte, we feel spring’s stirrings not only in the ground warming, the seedlings’ growth, the branches budding, the kids and lambs being born, that glorious thick almost-orange yellow of early spring eggs. We humans also stir. It’s the nature of our work with the magazine: we get to feel spring’s stirrings in people all across the northstate.
Bridget Brick-Wells continues to provide organic lunches to Redding charter school kids. She’s traveled to Chico to seed and nurture such efforts there, and folks breathe excitement and hope. Brick-Wells is close to having a large community kitchen, where she and her crew can accommodate the growing number of schools and schoolkids choosing healthy lunches.
College of the Siskiyous’ new programs emphasizing sustainability enroll student entrepreneurs with plans to grow organic seed and seedlings in the county, in just one food-related example. Shasta College’s Community Garden program will shepherd community members from soil preparation to planting to nurturing through harvest and preserving. Butte College inaugurates a farmers’ market at its Chico campus parking lot. Chico State’s organic garden at the farm provides increasing volumes of veggies for the ASB food service and a farmers’ market on campus.
Glenn County receives a grant in support of instituting a farmers’ market there and engages the whole community in planning for it. Buy Fresh/Buy Local North Valley, under the auspices of Northern California Regional Land Trust, will soon publish a directory of farms and locally produced artisan foods in Butte, Glenn, and Tehama counties to help eaters spend some of their food dollars locally and support preservation of local foodways.
Slow Food Shasta-Cascade will use a whole building at the Tehama County Fair in September. Plans are afoot to feature the County’s olives and olive oils for fairgoers.
All this is the tip of the foodberg. And we haven’t even touched on these stories in this, our Spring 2010 issue.
It’s our third birthday, and we look forward. All these stories need a voice, and thanks to our readers—and especially to our subscribers and advertisers—we are a voice here in print for you. And—late breaking news—we’ve expanded our online presence. My husband and ES-B publisher Earl is blogging (on the homepage of our website, edibleshastabutte.com), tweeting (twitter.com/EdibleShasButte), and managing a Facebook page (become a fan!) for Edible Shasta-Butte wallpostings and your comments.
Happy birthday! We hope the stories herein stir you.
Candace Byrne, Editor