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Local food continues to grow in popularity and demand. There are lots of reasons to join the local food movement and several steps each of us can take to make a difference in our health, our community, the local economy, and the environment. We hope you enjoy this edition of the Local Flavors Newsletter and please forward it on to others who may be interested.

David and Joy Dedert, of rural Quincy, began to diversify their farming operation about 2 ½ years ago by selling processed meat products rather than just live animals. They made this decision in an attempt to increase the income from their farm by eliminating the middle man and selling directly to consumers. They sell mostly pork products (loins, chops, ribs, patties, steaks and ground pork) but also have (seasonally) beef and lamb.

Their products are all processed in a state licensed facility, and sold frozen, which enables them to sell directly to consumers. You might see David on a Tuesday or Saturday morning at the Quincy Farmers Market. They have also sold product to restaurants, but mostly rely upon word of mouth advertising.

They raise their hogs in a combination inside and outside environment. This seems to provide the ideal environment for growth and health of the animals. They raise the Duroc breed, which they feel possesses quality carcass traits.

David estimates the only way their animals are profitable today, is if they're sold directly to consumers. For instance, the market price for swine is about $.40 per pound. His cost of production is at least $.50 per pound. Thus, each animal marketed in the traditional method causes him to lose $25. Selling directly to consumers allows their enterprise the opportunity to provide a positive, rather than negative, income.

But, they are cautious in their approach to increasing their workload. David wants to grow slowly, without increasing his debt load. He has joined a group of local producers (WISAS) to help him promote his product. WISAS in an organization of area producers and consumers whose purpose is to advance the Locally Grown concept. www.wisas.org

Governor Rod R. Blagojevich has announced a new state task force that will work to create a comprehensive food production and distribution system to expand the availability of Illinois-grown produce.

"Our state is one of the nation's leading producers of agricultural products, but imports more than 90 percent of its food," Gov. Blagojevich said. "If we could develop a system to satisfy consumers' demand for organic and locally grown fresh fruits and vegetables and keep food sales in-state, we'd have a tremendous opportunity to improve the health of our diets and revitalize rural communities."

The task force consists of 31 members and includes organic farmers, specialty crop producers, food processors and distributors, a consumer, a food retailer and representatives of the state departments of Agriculture, Commerce and Economic Opportunity and Human Services. Its charge is to make policy and funding recommendations for expanding and supporting a state local and organic food system and for identifying obstacles to an increase in locally-grown and organic food production.

Two local individuals have been named to the task force. Gerry Kettler, Consumer Affairs Manager, Niemann Foods, Inc. Niemann Foods actively promotes local foods in Quincy and throughout company. And Carrie Edgar, County Director for University of Illinois Extension - Adams/Brown Unit. Carrie is a long-time advocate for locally grown foods and the Adams/Brown Unit assists local farmers and educates consumers through the Locally Grown program.

"Food travels an average of 1,500 miles before it reaches Illinois consumers," Agriculture Director Chuck Hartke said. "Our challenge is to become more self-sufficient and to make Illinois produce more readily available, especially in inner-city neighborhoods where fresh fruits and vegetables often are in short supply."

The Illinois Food, Farms and Jobs Act, which Gov. Blagojevich signed into law on Agriculture Day at the 2007 Illinois State Fair, created the task force. Legislative sponsors of the act were Sen. Jacqueline Collins (D-Chicago) and Rep. Julie Hamos (D-Evanston). "This task force was born out of a grass roots, statewide coalition that was motivated to take new and innovative approaches to producing and distributing local and organic foods in Illinois," Rep. Hamos said. "I'm looking forward to seeing the policy and funding recommendations presented by this diverse committee of hands-on experts."

The task force will submit its plan to the General Assembly by Sept. 1, 2008.

Adapted from a State of Illinois news release