Erin Meyer, RD, MS
Erin Meyer is founder and Executive Director of the not-for-profit Basil's Harvest. Her mission at Basil’s Harvest’s is to build a better food system in which farmers and local communities benefit from healthier soils, better nutrition, and more vibrant local economies. As a dietitian and chef with a master’s degree in sustainable food systems, Erin uses her unique blend of experiences as an executive, a certified diabetes educator, food service entrepreneur, and educator to focus on regenerative farm to institution solutions, dietary shifts in community health, and environmental protection through sustainable practices. You can reach Erin at
Where Food, Farm and Health Intersect
"Local foods that are grown regeneratively and organically not only make you healthier but the effects reverberate out to your whole community"--Erin Meyer, RD, MS
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 Erin Meyer, a chef and registered dietitian. Erin shares her journey from diabetes educator to hobby farmer and food business entrepreneur to transformational food systems leader.
Erin and I talk about the connections between regenerative farming and its benefits to healthy soils and ecosystems, local food and community economies and our nutrition and well-being--the "three legs of sustainability."
Erin envisions systems of regional foodsheds where local organic farms growing grains and other foods using regenerative practices to improve soil health connect to flour mills and other light processors and aggregation hubs in their region to collectively feed regionally connected localized food economies.
"Whole foods that are fresh and grown without chemicals, that are less processed, and travel fewer miles to reach your fork are not only more delicious, but are more nutritious, support local farmers and local economies and are create healthier ecosystems.
Erin's vision is unfolding even during this unprecedented shutdown as many people are returning to baking and finding that flour from conventional supply chains is in short supply. Yet local millers are more agile and able to meet this sudden growing demand. As these new home bakers are experimenting with local, whole grain flours, Erin hopes they will discover their delicious flavor and continue to experiment and grow their baking confidence, supporting local organic farmers and adding their support to growing the Midwest's regional grainshed.
Erin lovingly says that she works at the "intersection of food, farm and health" and she emphasizes the important opportunity we have right now to connect to and support our local food systems--wherever we are.
Erin encourages us to view this time as an investment in our health and the health of our local food economy. Every dollar we spend on local food goes back into the local economy. Supporting regenerative farmers who grow sustainable food now not only helps us be healthy but could mean the difference for the future of their farm.
She hopes that as the summer growing season unfolds, we will all find ways to buy local, fresh foods--connecting with local farmers through farmers markets (including those that have moved online), buying directly from farmers through CSA's (community supported agriculture) and by asking our grocers, restaurants and public institutions to seek locally grown foods whenever possible. We'll explore how public institutions can be a key driver for local food systems in future interviews.
Please enjoy my inspiring conversation with Erin 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!