Many in the Granite State are interested in localism and many farms, restaurants and organizations are pushing to move even more local, but it comes with its challenges. New Hampshire’s climate, land and development limits the amount of food that can be made in the state and with no organized distributions centers, localism requires much more work and higher prices for farmers and businesses that take their food. We’ll look at what’s being done in New Hampshire.
- Sara Zoe Patterson, founder and coordinator of Seacoast Eat Local
- Charlie Burke, co-owner of Weather Hill Farm in Sanbornton, president of New Hampshire Farm to Restaurant Connection and cofounder of the New Hampshire Farmers’ Market Association
We'll also hear from
- Suzanne Brown, Executive Director of the New Hampshire Institute of Agriculture and Forestry
- Charles French, community development specialist and professor of Natural Resources and the Environment at the University of New Hampshire; he is part of an effort to develop local, direct markets for responsibly-caught seafood from New Hampshire
- Jeff Paige, owner and chef of Cotton Restaurant in Manchester
- Tom Puskarich, owner and chef of Z Food and Drink in Manchester