Local, regional and national food news from the Bucks County Foodshed Alliance
Bucks County Foodshed Alliance

Mark your calendar

For more details, see the BCFA full calendar here.

Thu Sept 12 (every Thu) Lower Makefield Farmers' Market - Veterans Square Park, Edgewood and Heacock Rds, Lower Makefield, PA [3:30 - 6:30 pm]
Thu Sept 12 Drying and Canning Your Harvest (class) - Roth Center for Sustainable Agriculture, 502 Dekalb Pike, North Wales, Pa. [6 - 9 pm]
Fri Sept 13 (every Fri) Ottsville Farmers' Market - Linden Hill Gardens, 8230 Easton Rd., Ottsville, PA [4 - 8 pm]
Sat Sept 14 (every Sat) Doylestown Farmers' Market - W. State & Hamilton St., Doylestown, PA [7 am - 12 pm]
Sat Sept 14 (every Sat) Perkasie Farmers' Market - 7th and Market Sts, Perkasie, PA [9 am - 12 pm]

Sat Sept 14 (every Sat) Plumsteadville Grange Farm Market - Plumsteadville Grange, 5901 Easton Rd (Route 611 & Keller's Church Rd), Plumsteadville, PA [9 am - 12:30 pm]

Sat Sept 14 (every Sat) Wrightstown Farmers' Market - Wrightstown Twp. Municipal Bldg (parking lot), 2203 2nd Street Pike, Wrightstown, PA [9 am - 1 pm]
Mon Sept 16 The Home Egg Layer Flock (class) - Roth Center for Sustainable Agriculture, 502 Dekalb Pike, North Wales, Pa. [2 - 5 pm]
Tues Sept 17 (every Tues) Langhorne Farmers' Market - Jesse Soby American Legion Post, 115 W. Richardson Ave., Langhorne, PA [3:30 - 6:30 pm]

Wed Sept 18 (every Wed) The Farmers' Market @ Playwicki Farm - 2350 Bridgetown Pike, Feasterville, PA [3 - 6 pm]

Wed Sept 18 ‘Keep Animals Off Drugs’ Campaign - Delaware Valley College, Feldman Bldg, Room 114, 700 E. Butler Ave, Doylestown, PA [7 - 9 pm]
Thu Sept 19 Drying and Canning Your Harvest (class) - Roth Center for Sustainable Agriculture, 502 Dekalb Pike, North Wales, Pa. [6 - 9 pm]
Sat Sept 21 The Art of Preservation Farm to Table Dinner - Historic Kirkland Farm, 2510 Old Bethlehem Road Springtown PA [4 - 8 pm]
Mon Sept 23 The Home Egg Layer Flock (class) - Roth Center for Sustainable Agriculture, 502 Dekalb Pike, North Wales, Pa. [2 - 5 pm]

Thu Sept 26 Drying and Canning Your Harvest (class) - Roth Center for Sustainable Agriculture, 502 Dekalb Pike, North Wales, Pa. [6 - 9 pm]
Mon Sept 30 The Home Egg Layer Flock (class) - Roth Center for Sustainable Agriculture, 502 Dekalb Pike, North Wales, Pa. [2 - 5 pm]
Fri Oct 4 First Friday at Blue Moon Acres Market - 11 Willow Creek Drive, Pennington, NJ [4 - 7 pm]
Mon Oct 7 Introduction to Urban and Suburban Goat Production (class) - Roth Center for Sustainable Agriculture, 502 Dekalb Pike, North Wales, Pa. [6 - 9 pm]

Wed Oct 9 BCFA Board Meeting - Location TBD [7 - 9 pm]
Mon Oct 14 Introduction to Urban and Suburban Goat Production (class) - Roth Center for Sustainable Agriculture, 502 Dekalb Pike, North Wales, Pa. [6 - 9 pm]

For more details, see the BCFA full calendar here.

Help us help you

Consider making a donation to the Bucks County Foodshed Alliance.

Our mission is to foster and expand a local, sustainable food supply in Bucks County, and to connect producers and consumers. Right now we are also working on establishing a Buy Fresh Buy Local chapter in Bucks County.

Our goals are:
- Improve the variety, amount and availability of fresh, healthy and delicious locally grown food.
- Support local farmers’ ability to grow and market food.
- Be the “go-to” place for trusted information about locally produced food in Bucks County.
- Increase demand for local, sustainably grown food.

Click here to make an online donation. Thanks for your support.
Wrightstown Farmers' Market Facebook page
Wrightstown Farmers' Market is going social

Check it out! Now you can get updates about the Wrightstown Farmers' Market on all your favorite social media sites.

Connect with us on:
Flint Hill Farm goats
A new generation of Bucks County farmer

The average age of the American farmer is 57 years and rising, according to the U.S. Department of Agriculture. Meet Tricia Borneman and Tom Murtha, Bucks County farmers who are bucking this trend.

Borneman and Murtha run Blooming Glen Farm, a 35-acre farm in Blooming Glen, Upper Bucks County. It is primarily a community-supported agriculture farm (CSA), with over 300 members. You’ll also see Borneman at the farm’s booth at the Wrightstown Farmers’ Market, selling their produce with both hands to a long line of customers. You can’t miss the stand. The shelves are filled with baskets, overflowing with vegetables, herbs and flowers. The bright, vibrant colors and delicious-looking product beckon. You won’t leave without buying something. Read more about how Trish and Tom run their farm.
Wrightstown Farmers Market Celebrates National Farmers Market Week

Along with their “pick” of the freshest food around, shoppers at the Wrightstown Farmers Market on Saturday, August 10, tasted free smoothie samples by Greenstraw Smoothies of Newtown, competed in old-fashioned watermelon seed spitting contests and listened to live music by local guitarist Jamie Thompson

The activities were part of the market’s celebration of National Farmers Market Week, August 4-10, which recognizes farmers markets’ growth and their contributions to local communities across the country.  The market, which hosts more than 35 vendors, has seen a 20% increase in attendance this year. Read more about the growth of farmers' markets here.

Cornell Scientist’s Quest: Perfect Broccoli

There it sits, a deep-green beauty at the farmers’ market: that sweet, crisp nutritional dynamo we know as fresh local broccoli. And then there’s this: a bitter, rubbery mass that’s starting to turn yellow around the tips, all bumped and bruised from its long trip from the field to the supermarket.

Thomas Bjorkman, a plant scientist at Cornell University, and a team of fellow researchers, are out to change all that. They’ve created a new version of the plant that can thrive in hot, steamy summers like those in New York, South Carolina or Iowa, and that is easy and inexpensive enough to grow in large volumes. Learn more about this new kind of broccoli.
5 Surprising Genetically Modified Foods

Leaving aside the question of whether they're good or bad for a moment, what exactly are GMOs, and which foods are they in? Maggie Caldwell outlines some basic questions and answers in this Mother Jones article.

"By now, you've likely heard about genetically modified organisms (GMOs) and the controversy over whether they're the answer to world hunger or the devil incarnate. But for right now, let's leave aside that debate and turn to a more basic question: When you go to the supermarket, do you know which foods are most likely to be—or contain ingredients that are—genetically engineered? Read the GMO frequently asked questions and the answers here.
The Future of Flavor: How a Carbon Emissions Limit Could Impact Our Food

Reducing carbon emissions could go a long way in changing the food system, says Albert Kleine on

"The role of carbon emissions in food production is largely known, thanks to the factory farm model that the U.S. has thoroughly embraced... However, as someone who admittedly focuses on spatial impacts of environmental policy, I can’t help but think of the effects  on food transport.

"First, a good amount of our food is produced in non-traditional ways, not to improve flavor or nutrition, but to withstand the tolling effects of transport on food while retaining marketability at the point of sale. Ever wonder why a beautifully red tomato – shipped from across the country – is devoid of all flavor?

"By raising the costs of transport by limiting carbon emissions, a robust climate change policy could help spur the nascent local food movement. Demand for such a food system has percolated up in recent years, but has failed to deliver any game-changing shift toward localism in food.

"Capping (or taxing) carbon emissions provides the supply side kick to gear up local food production and markets. Producers, always looking at the bottom line, will have to factor in greater costs of transport when choosing their points of production and sale. Read more here.
Rolling Harvest Food Rescue
Sowing seeds of hope

They're calling it Hope of the Harvest, a garden with a charitable mission - to grow fresh fruits and vegetables for hungry people in Bucks County and the region.  "We thought, let's connect people with the food they eat and make a difference. It's so simple, it worked," says Zach Gihorski, who is running the Hope project. 

In 2012, its maiden season, the sprawling garden on the Doylestown campus of Delaware Valley College brought forth 16,000 pounds - eight tons - of peppers and tomatoes, cantaloupes and squash, and all else. 

The idea for the Hope garden came about rather serendipitously in 2011. Philabundance was looking for "agricultural partners," and DelVal was thinking about what it could do to alleviate hunger.  "We want to have the students understand that they're part of something bigger and that their energy, knowledge, and relationships are helping us all with a contemporary pressing issue" says Russell C. Redding, DelVal's dean of agriculture and environmental sciences. Read more about the farm and hunger relief in Bucks.
Why I Can't Raise a $1 Cheeseburger

Forrest Pritchard, a farmer raising grass-fed beef, redefines the term 'Value Meal' in this Huffington Post article about the real costs of beef in this country.  "In 1996, I returned from college to my family's farm and found it in complete shambles. My parents had given up on ever making a profit from farming, and had taken jobs in the city to make ends meet. Our crops of corn and cattle barely covered our production costs, and the land didn't generate enough profit for us to even buy our own food. Our family farm, just like thousands of others across the country, was undeniably broken. 

"Now, nearly 20 years later, we've turned our farm around. We raise grass-finished beef, and sell it directly to customers at farmers' markets. I'm constantly asked: 'Why is organic food so expensive?' In order to understand why one type of beef is more 'expensive,' we should first examine why the other meat is so 'cheap.'" Read more about the costs of raising good beef.
The genetically modified food debate: Where do we begin?

Nathanael Johnson, writing on, explores genetically modified food from all angles.

"I’ve lingered at the fringes of the debate over genetically modified foods since the ’90s, hoping that some solid fact would filter out and show me clearly who was in the right. But that hasn’t happened. Every shred of information, it seems, is contested, and all this turbulence keeps the water muddy.

"Now the debate is coming to a head again. Britain is reconsidering its restrictive position. Here in the U.S., bills to require the labeling of GM foods were introduced to the legislatures in 28 states this year.

"My goal here is to get past the rhetoric, fully understand the science, and take the high ground in this debate..."

Here's the series of articles Johnson has written:
The genetically modified food debate: Where do we begin?

Genetically modified seed research: What’s locked and what isn’t

The GM safety dance: What’s rule and what’s real

Genetically engineered food: Allergic to regulations?
'Eating On The Wild Side:' A Field Guide To Nutritious Food

We like to think that if we eat our recommended daily allowance of fruits and vegetables, we're doing right by our bodies. Think again, says health writer Jo Robinson.

In her book, Eating on the Wild Side, Robinson argues that our prehistoric ancestors picked and gathered wild plants that were in many ways far more healthful than the stuff we buy today at farmers' markets.

But this change, she says, isn't the result of the much-bemoaned modern, industrial food system. It has been thousands of years in the making — ever since humans first took up farming and decided to "cultivate the wild plants that were the most pleasurable to eat," she writes. More pleasurable generally meant less bitter and higher in sugar, starch or oil.

In this NPR interview, she talks about how to maximize the nutrients we are getting from our food. Read more here.
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