Forrest Pritchard is a full-time sustainable farmer and New York Times bestselling author, holding a BA in English and a BS in Geology from William & Mary. Smith Meadows, his farm, was one of the first “grass finished” operations in the country, and has sold at leading farmers’ markets in Washington DC for nearly two decades. Pritchard's first two books received starred reviews from The Washington Post, Publishers Weekly, Library Journal and NPR, and his latest book is set to debut in 2018.

2 responses to “Getting That Local Food Into Town”

  1. David Hawkins

    To: Forrest Pritchard
    Author Gaining Ground, A Story of Farmers’ Markets, Local Food and Saving the Family Farm
    From David Hawkins Founder
    Hi Forrest:
    Will FarmersmarkIT help in “Getting That Local Food Into Town”?
    My team of owners, partners and associates are designing the (‘FmIT’) service to solve the kind of problem you so ably describe in your article Getting That Local Food Into Town and we hope that you would be kind enough to give us some pointers that might help us succeed.
    “As I drive around the city, headed to farmers markets, I’ve been thinking a lot about the sudden explosion of restaurants offering ‘local’ food, raised on ‘family farms’. It seems like everywhere I go, I see menus testifying that their food is locally raised. Sometimes, but less frequently, the name of the actual farm is listed on the menu, and the location. … However, as a farmer who has bootstrapped his entire career, and has had to live off his wits in order to survive, each time I see one of these menus, I find myself asking the same question: how did that food get there? Are the farms part of a collaborative co-op, are they running off of the goodwill of friends and family, or are they perhaps independently wealthy?”
    In our FmIT business model, we see restaurants/chefs hiring a Just-4-Hire team for the day to collect and deliver local ingredients from local farmers so the chefs can incorporate ingredients into their dinner menus that night with enough supplies to last 3 to 4 days before the set menu is changed to a new cycle.
    When FmIT is up to speed, chefs will be able to design peer-reviewed menus and stay focussed on their staff in their kitchens while farmers have fresh ingredients collected to stay focussed on their farms.
    If you have any advice, I would love to hear from you per my contacts below.
    I have copied this message to the FmIT team via my email.
    Thanks and regards,

    David Hawkins,
    Tel: 604 542 0891
    Can Skype on request

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