Sunday, a group of local residents, advocates, and food industry professionals met at Bethesda Green for the first of three events in the group's "On the Farm, Around the Table" series. 

Hosted by Bethesda Green and Full Plate Ventures, Sunday’s event, entitled “Closing the Loop in Our Food System – Let’s discuss over breakfast!” attracted a large group. Attendees first enjoyed a breakfast of quiches, fruits, breads, jam and butter made from local foods and produce.  After breakfast the group listened to a panel of area experts talk about efforts to create a sustainable food system in Montgomery County.

The panel focused on successes as well as roadblocks that challenge a sustainable food system in the county. Panelists included Montgomery Countryside Alliance executive director Caroline Taylor, Shannon Varley, owner of Bella Terra Family Farm, registered dietician and author Diane Welland, Yamas Mediterranean Grill owner Tony Alexis,  and Jessica Weiss, executive director of growingSOUL. Cheryl Kollin, a principal with Full Plate Ventures, moderated the discussion.

The Montgomery County Agricultural Reserve Welcomes a New Generation of Farmers
The demand for locally grown food is on the rise and the Montgomery County Agricultural Reserve is uniquely suited to support a new group of farmers committed to growing and selling locally. The Montgomery Countryside Alliance, which oversees activities in the Ag Reserve, has been working to support farmers focusing on sustainable farming. 

“The Agricultural Reserve came into being in 1981 by some very forward looking planners. They made farming, not development, the primary use of the land and 70,000 acres of the 93,000 acres in the reserve is protected from development. We can mentor and provide the educational tools to the next generation of farmers,” said Taylor during the panel discussion. 

Varley, a former environmental lawyer, represents the new generation of farmers in Montgomery County and echoed Taylor’s comments about the potential of Montgomery County for sustainable farmers.

“There’s a lot going on to ensure that the next generation of farmers have access to land,” Varley said.

Taylor also observed that the growing demand for local and sustainable food has started to change farming in the Ag Reserve.

“There is a transition going on in the reserve. Historically the crops have been very large scale – soy, wheat, corn and hay," Taylor said. Most are genetically modified crops. However, even this group of farmers is starting to be aware there is a market for heritage crops, specific table crops, and organic meat, poultry and eggs for consumers that want to know where their food is coming from.” 

Industry Professionals Say That Eating Locally Calls For a New Mindset About Food
Alexis and Welland both emphasized that eating locally means that people need to think – and act – differently when it comes to eating and shopping for food. 

“Bethesda is a wonderful place for business,” said Alexis.  “I felt there was so much wrong with the way people eat, especially in the restaurant business. Most people are not able to slow their life down enough to eat natural and whole foods. We’re looking to bring a little bit of that culture to Yamas.” 

Welland spoke about the need to think differently when it comes to food shopping. 

“You have to understand the seasons," Welland said. "For a couple of generations we haven’t really had to think about seasons."

Welland emphasized that local foods are available in many places – farmers markets, local stores, CSA’s, food co-ops, and that now is a great time to shop for local foods. 

“Around here, August and September is the most abundant season.  At farmers markets, take advantage of the people who grow the food who are right there. If you start learning about the foods and what goes together you can start menu planning. What goes together, grows together.”

Creating Sustainable Links Between Restaurants and Farmers
Weiss talked about creating relationships with local restaurants to take food waste from restaurants, turn it into compost and deliver the compost to local farmers. 

“We think of nutrients as the most valuable thing the planet has to offer." Weiss said. "By composting we are creating a viable, sustainable loop.” 

Weiss is facing a current challenge, and mentioned during the panel discussion that she is seeking a new location for growingSOUL.  “Our biggest barrier is land.  We need to be off our current location by September 15.  Everyone says there is a need for compost.  We just need to find the right location.” 

Despite challenges, Weiss has created a network of restaurants that provide a source of food waste for composting.  “Our biggest mission is zero waste. That’s our sustainability goal.”

Bethesda Central Farm Market Showcases Local Farmers and Producers
After the breakfast and panel discussion, the group walked over to the Bethesda Central Farm Market to meet Mitch Berliner, the market’s founder. Berliner talked about the creation of the market, working together with the Federal Realty Investment Trust to offer a complete farmer’s market on Bethesda Row. 

“We have the longest season of most markets,” said Berliner. “We have farmers from the northern neck of Virginia, from Maryland and from Pennsylvania. So, as strawberries finish for the northern neck, they’re just getting started in Maryland. When they’re finishing in Maryland they’re still ripening in Pennsylvania.” 

Berliner had good news about the future of the market. “We’re staying in this spot indefinitely, and we’re going year-round.” 

Berliner said he is always open to new farmers and vendors, even those who just want to sell at the market for part of the year.

Thank you to Bethesda Green and Full Plate Ventures for such an informative – and delicious – morning!  The next event in the On the Farm; Around the Table series is ‘Fertile Ground – Local Farm Tour and Lunch’ at Rocklands Farm in Poolesville from 12:30p.m. – 3p.m. on Saturday, Sept. 10.  For this event a bus to Rocklands Farm will leave from Bethesda Green at 11:30a.m. and return by 4p.m. for attendees who prefer to travel by bus.  Sign up here to take part in this unique opportunity to enjoy a farm lunch and tour a local farm practicing organic farming.