Local Long Island Food And The Power Of Change

Taste of the Nation - East Bay, Sunday October 20, at the Claremont Hotel in Berkeley

The Stars are Aligning Kelly quickly learned that Farmigo had already started People Powered Farmers Markets – connecting local farms to communities in the same geographic area. By creating a collaborative platform, Farmigo provides all the tools and support Kelly needs to be a successful Champion, a leader and entrepreneur who builds her own local food business -in just a few hours a week. How Kelly got started Within weeks, Kelly became one of Farmigos most successful Champions. Kelly says, Once I saw how simple it could be, I knew I could be a terrific Champion. She explained: Basically I invited everyone I know to join my Farmigo community – I needed 20 but got so many more commitments. I sent heartfelt notes to my family, friends, the PTA and even my womens kickball league. She added, I tripled the original goal and know the sky is the limit! Kelly has not only attracted friends but also many of the retirees in the community. Kelly is happy to be able to share the healthy community experience with seniors, even showing them how to order online, if they need assistance to get started. Taking Back the Menu Kelly says with Farmigos twin pillars of food freshness and convenience the question around town is a rhetorical, Why wouldnt you be a member? She has shown her community how they can take charge of their mealtime menus and control their diets with delicious, healthy ingredients. Kelly says, My greatest reward from being a Champion is hearing community members say how much better the food tastes. Whether its a recipe using purple carrots, kale or heirloom tomatoes, Kellys Point Lookout Community shares a whole new passion for local food. And, its easy – every member orders and pays online; there is no minimum and no long-term commitment. Each member orders as little or as much as they want. Kellys food community has her personal touch. She turns the weekly pick-up into an experience that feels more like coming home. Her community members are already saying meet you at the tent. With a little wine, samples of the weeks harvest and lots of friends, Kelly has made sharing her passion for local food into an exuberant part-time business. Earning 10% of her food community sales plus discounts on food, not only gives her extra income, she does it on her own schedule leaving her plenty of time with her family.

Food Bank in need of donations

coli O157:H7 is a bacterium that is commonly spread by ingestion of food or water contaminated with human or animal feces. Ron Simon, counsel for Ms. Crowell and Mr. Bassemier, issued the following statement: “Both Angela and Mark had a right to eat salads free from human or animal feces. We have filed these lawsuits to discover how Schnucks’ romaine lettuce became contaminated and to prevent it from happening again.” Mr. Simon represents several of the E. coli victims who have been linked to this outbreak. He and his law firm have already filed four E. coli lawsuits in numerous states, and anticipate filing several more in the coming weeks. About Ron Simon Over the last 20 years, Ron Simon has prosecuted thousands of food poisoning cases for victims across the United States. His work has resulted in numerous upgrades to food safety procedures in Fortune 500 companies and in legislation designed to protect consumers from dangerous food-borne pathogens. Mr. Simon and his clients have been featured on NBC, ABC, CBS, CNN, FOX and virtually all other major television networks and print media. Mr. Simon has collected over $600,000,000 for his clients and regularly publishes articles about food safety and litigation at www.myfoodpoisoninglawyer.com , which are read by viewers in over 180 countries. Through litigation, media commentary, and his food poisoning publications, Mr. Simon relentlessly challenges food companies to do a better job in making food safe for all Americans. For media inquiries or more information on this outbreak and ongoing litigation, please contact Ron Simon directly at (713) 819-8116 or ron@rsaalaw.com or Tony Coveny at 713-306-3880 or Tony@rsaalaw.com @yahoofinance on Twitter, become a fan on Facebook Related Content Chart Your most recently viewed tickers will automatically show up here if you type a ticker in the “Enter symbol/company” at the bottom of this module. You need to enable your browser cookies to view your most recent quotes.

Food Safety Lawyer Ron Simon Files Two More E. coli Lawsuits Linked to Contaminated Romaine Lettuce Sold at Schnucks

There are bags of fresh produce and boxes of canned food at the warehouse in East Haven, but the Food Bank says it’s not enough. (2/7) Previous Next EAST HAVEN, Conn. (WTNH) — CT Food Bank distributed more than 18 million pounds of food to shelters throughout the state last year. There are bags of fresh produce and boxes of canned food at the warehouse in East Haven, but the Food Bank says it’s not enough. The organization, which regularly distributes food to more than 600 shelters throughout the state, is gearing up for its busiest season. “We know that the need is great, I anticipate the need is going to be greater this year,” said Nancy Carrington, President & CEO, CT Food Bank. Last Thanksgiving, the organization dished out 25,000 turkeys and a quarter of a million pounds of fixings. This year Carrington says the help is more urgent. Plenty of CT farms have pitched in with bags of fresh produce, but it’s the baggage in wash that’s really affecting residents and that’s why the Food Bank says this year’s need is greater than ever. The government shutdown has meant some CT workers have had to go without pay, which has many turning to local food pantries for the first time. “For situations where they were already living on a shoestring, losing just one day’s wages can be critical,” Carrington said. While the shutdown has produced greater need, it has also cut funds to the organization. The CT Food Bank receives $300,000 each year from the government.