The next installment of the Anthropologies #22 Issue on food comes from Allison Perrett, who is part of the Local Food Research Center and the Appalachian Sustainable Agriculture Project. –R.A.
In 2007, I moved to the mountains of Western North Carolina to conduct research for my doctorate in applied anthropology and begin my immersion in an initiative to build a local food system through the efforts of one particular organization, Appalachian Sustainable Agriculture Project (ASAP). Nearly 10 years later, I’m still here. I co-direct the work of Local Food Research Center, the research arm of the organization that is looking at what happens when we localize food systems and more specifically at the actions we need to take so that local food system building creates the economic, environmental, and social changes we imagine are possible through this process.
Ten years ago one of the first meetings I attended at ASAP was around the development of a local food brand, Appalachian Grown™. With a group of farmers and other entrepreneurs making value-added products with locally-sourced ingredients, we met one afternoon to talk about brand qualities and standards. As we were waiting for members of the group to arrive, I took the opportunity to ask Greg one of the organizers at ASAP, “So what production standards will the logo stand for?” His response was “none.” To further clarify my understanding of the purpose of the brand, I asked, “So other than the location where it was grown, what will the brand stand for?” In reply, he said, “Well, the logo will brand food grown on family farms in the region that we serve.” Seeing the blank look on my face, he continued, “If we limit the program to farms growing in a certain way, then we are leaving out the majority of farms in the region and all of them need support. Without it, we will continue to lose farms and farmland. And farms can’t grow food or shift their production [to environmentally sustainable methods] if they are no longer in business.” Continue reading