IWFM T-shirt – The first ever IWFM t-shirt will be available for sale, $20 each. T-shirts are available in both men’s and women’s sizes, while supplies last.
Raffle Tickets – Each week you can enter to win from a great array of exciting Raffle Prizes. Tickets are $1 each, or eleven for $10. We will draw winners at the end of the market on April 2, 9, 16 and 23. Winners can pick up their prizes the following week at the IWFM.
Give – If t-shirts, buttons and raffle prizes aren’t your thing, we still welcome you to express the Power of One individual to make a difference as part of a collective effort by contributing $1, or whatever amount you choose. * Each $1 will go toward our minimum goal of raising $5,000 in the month of April. All funds raised will directly contribute to the development, implementation and on-going operations of new programming that will make the IWFM accessible to more individuals in Indianapolis, regardless of income level.
Grow well. Eat well. Live well. This is the motto of the Indy Winter Farmers Market (IWFM). We believe it represents a full-circle vision for food systems and community health. We must grow our food well, in ways that nurture farmland ecology and all who eat from it. We must eat well, choosing foods and eating habits that will nourish our bodies and minds, as well as inspire pleasure in the experience of eating healthy, whole foods. We must live well, enjoying quality of life and making lifestyle choices that respect each other, our communities, the environment, and ourselves.
We are pleased to announce a new partner in this vision, Wishard Health Services. Wishard believes that these three elements are critical contributors to helping people be well. When we have access to food that is grown well; when we have the information and resources to eat well; when we are empowered within our community to live well; then we greatly enhance our capacity to be well.
Wishard Health Services is partnering with the IWFM to sponsor a new food access program that will make the good food available at the IWFM accessible to a broader scope of the central Indianapolis population. Wishard is a core provider of service and care to our community’s most vulnerable, and it has long supported food access and community health. Providing healthful food options is an integral part of the community’s health and the Wishard model of care. Nutrition is a serious challenge for many in the urban population, and Wishard is proud to serve as an advocate and resource for advancing awareness and adoption of healthy lifestyles and food choices to support improved health outcomes.
We are deeply grateful to Wishard Health Services for their sponsorship, which provides the seed to make it happen. However, as we all know, it takes more than seeds to grow a successful garden.
Together Wishard Health Services and the IWFM are issuing a challenge to the community to help raise the funds to make this program a success. Our goal is to raise a minimum of $5,000 in the month of April to contribute to the development, implementation and on-going operations of this new program. If each person who visits the market gave only $1 per visit, we could easily exceed this minimum goal in one month. We will have t-shirts, buttons and fantastic raffle prizes each week in April, to make giving more fun! Be the first to sport our fantastically updated logo. Read more below.
We hope you will help us meet this goal. It takes the commitment of a community to ensure everyone has the opportunity to: Grow well. Eat well. Live well. & Be well.
- ½ bunch kale, de-stemmed (about 1 cup packed) and cut into thin ribbons (chiffonade)
- 1/8 head cabbage, shredded (1 ¼ cups)
- 2 tablespoon red onion, finely julienned
- 2 tablespoons olive oil
- 1 tablespoon light miso
- ½ tablespoon lemon juice, fresh squeezed
- ½ tablespoon orange juice, fresh squeezed
- 1 tomato, diced
- ½ tablespoon raw honey
- ½ red jalapeno pepper, seeded and minced (or substitute a dash cayenne pepper)
- 1 teaspoon onion powder
- ½ teaspoon powdered mustard
- ½ teaspoon crushed garlic
- 1/8 teaspoon sea salt
- ¼ cup pine nuts
- 2 tablespoon oil-packed capers, optional
- ¼ cup kalamata olives, pitted and chopped, optional
- 2 tablespoons dulse flakes, optional
What if we lost the option to choose chemical-free and organic produce, grass fed beef and dairy, humanely raised meats or an exclusively vegan diet? What if we lost our right to choose locally or sustainably grown foods? What if we lost the option to purchase those foods directly from farmers? What if direct from a farmer was the only way to ensure choice?
What if we lost the right to grow our own gardens and save our own seeds? What if we did not have the option to choose to eat foods that have not been genetically altered? What if all we had were groceries filled with chemically treated produce, meat and dairy laced with synthetic hormone, antibiotic, steroid and other residual chemical products, and aisle after aisle of highly processed boxed, bagged and bottled calories labeled and sold as food?
If you had all the choices in the world, you could eat anything and everything you want, what would you choose? Would you choose to eat foods that contribute to the destruction of the environment? How about foods grown and produced using inhumane labor practices? Does it sounds appetizing to eat foods produced in a system in which a food industry conglomerate owns or otherwise controls a farmer’s access to and selection of seeds, or animal breeds, or farming practices? How about food from a farm that has created air and water pollution to the point that farmers, fisherman, neighbors have become chronically ill or experienced neurological damage? Would you choose to eat primarily foods that will increase your chances of diabetes, obesity, cancer, heart disease, high cholesterol, asthma and other chronic diseases? If you faced any of these health problems, would you select foods that decrease your ability to heal and recover?
The reality is that probably each and every one of us would answer NO! to the questions above. And the reality is that probably each and every one of us eats these foods every day. Most people ONLY eat these foods and do not have the knowledge, access or financial means to choose from other options. Perhaps most ironically, this includes many American farmers and farmers worldwide who do no longer have the necessary local systems and community networks available to afford the choice to farm or eat outside the agribusiness system.
How do you want to feed your children? How do you want to feed to the world’s most vulnerable, most disadvantaged, most diseased, most hungry people? Would you choose whatever is most convenient, fast, cheap, and easy? Are fast, cheap, easy, empty calories the long-term solution? Do we care enough to commit to a better future by actively working to create a sustainable supply of real, whole, nutritious, health promoting food to break the cycle of poverty and hunger? Or is that idealistic, unrealistic? Or is it more than we are willing to invest for a certain low to loss financial return?
Retaining the power to choose what and how we eat and grow food is already an effectively become a privilege, and one that we must actually work very hard to maintain. We must care enough to educate ourselves and take action to protect the power of choice. It is no longer sufficient to vote with our forks alone. We must make time to be educated on the issues. We must know the issues facing the farmers, the producers, the food entrepreneurs, the restaurateurs, the school cafeterias, the local distributors, the doctors and teachers and the city and state planners. We must demand these issues be part of social and political conversation. We must empower or friends, and we must vote with our votes. Otherwise we will quickly, quietly and potentially entirely loose the power of choice.
Right now we still have the power of choice! Right here in Indianapolis organizations, farmers, locally based food businesses and individuals are working hard to create the path to a future in which choice could again be a right, not just a privilege. We must care enough to educate ourselves and take action to protect the power of choice. We must make time to be educated on the issues. We must know the issues facing the farmers, the producers, the food entrepreneurs, the restaurateurs, the school cafeterias, the local distributors, the doctors and teachers and the city and state planners. We must demand these issues be part of social and political conversation. We must empower our friends, and we must vote with our votes, as well as our forks.
Know enough to know that just because we want utopia, doesn’t make it so. We must recognize that the steps toward progress can only walk the path that exists, in the process of building a new one. Know enough not to be fooled by a wolf in sheep’s clothing – AND – Don’t let the perfect be the enemy of the good. Talk to those you disagree with, it’s one of the best ways to learn. Don’t give up or resign because it is hard or you don’t know enough yet. Stay involved.
This is a lifelong journey, but it’s one to which we must commit, whether we get to enjoy the future we’re working for ourselves, or whether our children or grandchildren enjoy a future of choice because of the work we do now.
What is the problem with genetically modified/engineered/altered (GMO or GE) foods? We’re told there is no evidence that GMO corn, soy, alfalfa and sugar beets are unsafe, and we don’t eat biotech corn for ethanol production anyway?
No one will tell you. There will be no warning or differentiating labels, whether it’s a simple cut of grass fed meat, or a lovely cake, or a bottle of juice, or a can of tomato sauce. You won’t know what contains GMO ingredients and what does not. This is not a concern of the future. It is the current reality.
GMO foods will not be organic, as these GMOs are engineered to require proprietary chemical application to grow.
GMOs cannot be isolated to specific fields, certain farms, or select countries. GMOs will affect the entire food chain.
The farmers you trust to offer you choice will find it harder and harder and eventually impossible to source GMO free grain or hay, or to protect their own fields from cross-pollination and thus genetic contamination. Following on the transition of grains and commodities, GMO technology will spread for use in vegetables, and the same potential for cross-pollination will occur. Vegetable farmers will face the fate of commodity farmers – denied the right or ability to save their own seed and sued by patent-holding corporations when acts of nature bring patented GMO seeds onto their property.
No one predicted that the transition to a faster, more efficient, cheaper way of producing food would lead to the health, environmental and economic crises now directly linked to the transitions brought about by agribusiness and food science. Are you willing to wager our collective future on what the interests promoting GMOs are NOT publically predicting?
In the past month, the USDA has approved three new biotech crops for use in the US: Roundup Ready GMO alfalfa, Roundup Ready GMO sugar beets and a new biotech corn for ethanol production. These crops could go into fields as early as this spring. It is widely acknowledged that these crops will contaminate the genetic make-up of both conventional and organic farmers’ non-GMO crops.
This decision will do more to eliminate our power of choice in what we eat than potentially anything has thus far. If left standing, this decision will further erode the ability of farmers to choose what and how they want to grow on their land. If left standing, this decision will make it increasingly more difficult as a consumer to access organic or sustainably grown food, even as more and more people are demanding improved access to choice.
You can take action to make your voice heard and support the effort to stop our loss of the power to choose. Sign the petition at Food Democracy Now.