CUSTOMER FEATURE: Appetite for Change. This Minneapolis-based non-profit is one of our newest partners. Its mission is to use food as a tool to build health, wealth, and social change in North Minneapolis. The organization brings people together to learn, cook, eat and grow food, creating change that lasts.
Access to fresh food has been a longtime challenge for North Minneapolis. At one time there were many grocery stores in the community, now there are mostly fast-food places. The one grocery store remaining was shut down for several months due to damage from the George Floyd protests.
Appetite for Change co-founders Princess Haley and LaTasha Powell recognized chronic health conditions are often linked to a poor diet. If a community has limited access to fresh food, it makes it more challenging for folks to heal and overcome these health concerns.
“If health is linked to how we eat, and people in [our] community have little access to fresh food, they cannot be well in other ways,” said Haley in a recent Minnesota Public Radio story.
Since the pandemic, Appetite for Change has been partnering with Minnesota Central Kitchen and Loaves and Fishes to provide free community meats for North Minneapolis and the Twin Cities at large, producing 7,500 meats a week.
In addition to its own farm plots, Appetite for Change also sources ingredients from other regional farms. Appetite for Change kitchen manager and chef Jim Pfeffer recently used our goat meat with several recent community meals: dirty rice featuring goat offal and goat curry served with corn on the cob and coconut rice (see in photos).
Appetite for Change offers a variety of programs, including
The organization also has several food ventures: Breaking Bread Catering + Café, Station 82 Drink + Eatery, and the West Broadway Farmers Market.
To learn more about Appetite for Change and the compelling stories of its founders Haley and Powell, visit my profile link to read or listen to the feature MPR article, A garden is the frontline in the fight against racial inequality and disease by Yuki Noguchi.
Learn more about Appetite for Change:
Article source: MPR: A garden is the frontline in the fight against racial inequality and disease, by Yuki Noguchi, November 2020. www.mprnews.org/story/2020/11/27/npr-a-garden-is-the-frontline-in-the-fight-against-racial-inequality-and-disease
Prep time: 15 minutes
Cook time: 6-8 hours
Serve with rice and naan (my bread machine flat bread/naan recipe here).
Adapted from www.thekitchn.com
You may not believe it, but our goats do pretty well in the winter. In fact, our goats seem to do better with cold over heat and humidity.
So how are we keeping them cozy with our current cold snap?
1: Keep the barn + shelters bedded down with straw. Keep layering it over the old stuff. It acts as insulation and as it breaks down it also gives off heat.
2: Keep access to hay 24/7 to help keep their rumens (tummies) warmer.
3: Keep up decent airflow in the barn/shelter. It can be tempting to try to keep the cold air out, but it can potentially do more harm. It can cause condensation and even lead to respiratory issues, which can be hard for goats to fully recover from. Keep them dry + away from drafts, then you're good
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Any animal health information provided on this website is based on personal experience or information provided by others whose treatments and practices have been discussed with a veterinarian. In all situations, it is the responsibility of the livestock owner to consult with a veterinarian before using any animal health practices shared on this website or by this company and its owner. See the full legal disclaimer here.
I own and manage Cylon Rolling Acres in northwestern Wisconsin. On my farm I raise Boer - Kiko meat goats on pasture.
Cylon (pronounced Si-lon) is the name of our township in St. Croix County, Wisconsin. Sorry fans, our farm is not named after the robots of Battlestar Galactica.