My daughter, Ollie, takes a big bite of cucumber after dunking it into a pile of mashed turnips and potatoes. I cheer her on like she’s an Olympic athlete, taking any opportunity to encourage adventurous eating with my toddler. This works a little too well as Ollie scoops up another glob of puree and offers it up to me. I take a nibble and smile since, after all, I’m a true believer in leading by example, even when it involves an odd combination of tastes and textures presented from a sticky hand.
As I’m pretending it’s the most delicious thing I’ve ever tasted, I can’t help but think that moments like these can play a small role in the future of a thriving local food system. It’s a future that will rely on the next generation of farmers, food service professionals, educators and eaters.
Examining the future of our food system is daunting and there is plenty to be concerned about. The average American farmer is 57½ years old and closing in on an uncertain retirement and succession of their livelihood. Increasingly, ultra-processed foods account for the majority of U.S. youths’ diets, and climate change will continue to escalate an already dire global food crisis.
The challenges are immense, but the stories in our spring issue, focused on “the next generation,” give me hope. I am inspired by Erica Krug’s article on school gardens and the horticultural program at Oakhill Correctional Institution which spotlights how creativity and compassion can result in hands-on growing experiences for kids and second chances for those looking to reform. And in our "Kids in the Kitchen" recipes, I find comfort knowing that even a James Beard Award-winning chef like Tory Miller sometimes needs to hide veggies in meat and cheese.
In southern Wisconsin, there are so many ways to contribute to a thriving local food system, whether that’s planting more edibles in your yard this spring, as Erin Presley suggests, or grabbing dinner at a locally-owned restaurant like Ahan.
At our house, we will continue to encourage the next generation of eaters and discover what unique culinary combinations Ollie comes up with next.
Cheers,
Marissa DeGroot, Managing Editor
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