Interest in locally grown food has grown over the past two decades, and disruptions in the food supply chain during the COVID-19 pandemic have brought even more attention to this segment of our nation’s agricultural industry. How has the pandemic affected farmers and others involved producing and selling local foods? And what does the future hold for local foods in our state?
Our guests
Whitney and Isaiah Allen own and operate the 20-acre Rocky Run Farm in Mebane, North Carolina, producing an array of produce, meat and flowers for the local market. Isaiah is also executive chef and co-owner of The Eddy Pub in Saxapahaw in Alamance County.
Kathryn Boys, an associate professor and department extension leader with North Carolina State University’s Department of Agricultural and Resource Economics, analyzes problems and policies related to the economics of food safety and quality and studies the links between food systems and economic development and human health.
Hannah Dankbar is manager of North Carolina Cooperative Extension’s local food program, which promotes the production, marketing and consumption of foods produced within North Carolina. To achieve that goal, Dankbar works with a team of experts from NC State and North Carolina A&T State universities and the Center for Environmental Farming Systems as well as county Extension agents and others partners throughout the state.