Amy Halloran

Amy Halloran is a writer whose food jobs convinced her of the need to tell the hidden stories of farming. Her book, The New Bread Basket, is a record of and template for the revival of regional grain production. Her activism for specialty grains and changing emergency feeding programs share a common thread: of restoring human values to the work of farming and the act of feeding ourselves, and each other. 

RESOURCES

Regional Foodsystems Are Resilient Economic Engines

"Food is a right and a utility. Regional food systems deserve investment just like utilities that serve all."--Amy Halloran

Welcome back to the conversation! 

We're talking about how together we can catalyze a farm to food system vision for regenerating community health, wealth, resilience and well-being.

In this interview, I'm joined by writer, story teller, and local foodscape activist Amy Halloran. Amy is author of the book The New Breadbasket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers and Local Food Activists Are Redefining Our Daily Loaf.

in which she highlights the growing grainsheds on the east and west coasts and now in Chicago and across the upper Midwest.

Amy is an unappologetic supporter of the regional food movement. She shares stories from "soil to ourselves with grain", highlighting regionally grown and ground flour that links bakers with a mission to growers who are striving for distinction. through the land and growers getting consumers directly connected to their food. 

With conventional flour supply chains in disarray as a result of the pandemic, Amy believes that this is an educational moment highlighting the importance and distinction of regionally grown and ground fresh flour from smaller farms and mills. This points to their importance for foodsystem security and resilience that makes them deserving of much greater investment as a public good.

Amy asks us to get to know the work behind the scenes of local food--the hidden processors that are the workhorses of the regional fresh food and grainsheds. She suggests that if you're itching to bake and can't find flour in your grocery store, look to your regional miller (see the link to mills under RESOURCES page). 

 

Above all, Amy believes that "the act of food is creative. You get to satisfaction so fast." And for her there is no faster route to satisfaction than the glorious pancake--sweet or savory--she's been wielding a spatula since childhood! Stay tuned to the end where she share's her favorite pancake recipe and its secret ingredient!

Please enjoy my inspiring conversation with Amy about how we can catalyze and support a regenerative farming and food system that works for everyone.

Don't forget, I’ve created a special Our Food Is Our Future Facebook Group where you can join the conversation and share your reflections, questions and ideas about creating a healthier farming and food system.

Here's to a healthier farming and food system for all!

Food Farm Health Lab

Food Farm Health Lab builds on the Social Laboratory Movement, bringing together diverse stakeholders to explore, develop, and adapt regenerative farming and food system solutions that can be prototyped, modeled, and scaled in local communities for greater health, wealth, resilience and well-being.

©Basil's Harvest, 2020

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Email: carol.hays@ourfoodisourfuturesummit.org​​​