N is for Noonan

Maggie Noonan and her husband Dean operate Winestyles in Evanston.

They host another CVSF drop off and are wonderful people. Dean loves our eggs, and Beth always picks up her favorite malbec (a recommendation of Dean's) when she's there for a delivery!

M is for Marion Street Cheese Market

As the CVSF meat CSA has grown and we've wanted to add delivery sites, we've looked for places similar to where we've already had success - namely wine and cheese shops. (See my post on K is for Kellner).

One of the best in the Chicago-land area is Marion Street Cheese Market. We're proud to deliver our meat CSA to the best wines shop, cheese shop, and bistro in Oak Park, IL. We are continually impressed by co-owner Eric Larson and executive chef Leonard Hollanders commitment to local, artisansal food and sustainability.

Eric Larson

                                                          Leonard Hollander


              Leonard Hollander

Marion Street Cheese Market is a Greeen Certfied Restaurant and recently earned a three star rating (one of only three "three star" Green Restaurants in the region - we, also, deliver to one of the other 3-star rated restaurants in Chicago, you'll learn about them in a future post!)

L is for Lisa

A couple of years ago, I encouraged Beth to submit a presentation proposal to the National Women in Agriculture Conference being held in Baltimore, Maryland (this annual conference is hosted by USDA's Extension Risk Management Education service which focuses mainly on conventional producers). Women are grossly under-represented in agriculture, and women in sustainable farming are virtually unknown in convential agriculture circles.

Fortunately, this is beginning to change as Beth and other innovative farm women are stepping into leadership roles and sharing their stories. One such woman is Lisa Kivirist, whom Beth met and bonded with while in Baltimore, and on a bus ride into Washington, D.C. for the Women on Working Lands seminar.

Lisa Kivirist

Lisa, her husband John Ivanhko, and their son Liam operate Inn Serendipity , a bed and breakfast in south-western Wisconsin. Lisa and John are eco-entrepreneurs running their inn completely off the grid with integrated solar and wind power system. They, also, produce vegetables for their guests in organic garden plots.

Needless to say, Beth and Lisa hit it off and became fast friends. For the past two years, the Osmund family has joined Lisa and family for a 4th of July reunion. This past month, Beth and Lisa traveled together for the 2012 Women in Agriculture Conference where they both presented. Beth was, also, on a panel that Lisa moderated.

Not only are they innkeepers, Lisa and John are writers and educators. Their latest writing project is the local foods cookbook, Farmstead Chef. (One of CVSF's favorite recipes - Italian Sausage Risotto is featured in it.) The Inn Serendipity team are frequent farm conference speakers, and Lisa has been involved in the Rural Women's Project for the past several years.

Here is Lisa at the RWP booth at the Upper Midwest Organic Conference.

While Jody was attending workshops at the MOSES conference in February, Duncan was hanging out with his good friend Liam.

Liam

One of the best things about being involved in the local food and community supported agriculture is the community, and our community continues to grow!