September 9, 2023 • 16 mins
If you're into food that's not just good for you, but also good for farmers and the local economy, you'll want to make your way to the Rose Kennedy Greenway on September 17th. That's when Sustainable Business Network of Massachusetts is hosting its annual Boston Local Food Festival, and there will be all kinds of tasty treats to try! Kerry Kokkinogenis and Caroline Brocker from SBN Massachusetts have all the details on this week's episode, and they talk with Nichole about how the recent floods impacted local crops.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:07):
From WBZ News Radio in Boston.This is New England Weekend. Each week
we come together and talk about allthe topics important to you and the place
where you live. And like everyweek, it's so good to be back
with you. I'm Nicole Davis.Heading to the local farmers market down the
street can open up your world toall kinds of new tastin products. You
also get to meet new people andsee all the hard work they put in
(00:29):
to bring healthy and delicious food toall parts of our state. The Sustainable
Business Network of Massachusetts has its veryown program called the Local Food Program,
dedicated to boosting the hundreds of beekeepers, distillers, farmers, breweries, all
these crafters who bring us tasty treats. The Boston Local Food Program is putting
on its big annual event in amatter of days. It's called the Local
(00:52):
Food Festival. It's going to beright downtown in Boston. Let's learn all
about it. Karrie Coconagenis is theLocal Food pro Grand Manager FORESPN Massachusetts.
Caroline Brocker the Local Food Program Coordinator. So thank you both for your time
here on the show. Carrie,Let's start with this, if you could
give us some more details about whatthe Sustainable Business Network does and really the
(01:15):
mission here. Too often, thethings that we do that are bigger in
terms of size, it's less obviousthat we're the ones doing them. So
most people that are aware of theBoston Local Food Festival, for example,
don't know that SPN does it.ESPN stands for the Sustainable Business Network,
and originally the idea was that smallbusinesses were are the the best pathway or
(01:42):
a pathway towards creating a more sustainable, local and green economy, addressing climate
change and fairness and equitability and localeconomy all at the same time. About
fifteen years ago, maybe a littleless, they specifically started a local food
program, which is reaching into thelocal food systems, supporting farmers and fisheries
(02:12):
and food makers of all sorts,that kind of thing. And when you
take a look at the landscape whenit comes to local foods and farming and
agriculture here in Massachusetts, I thinkimmediately, of all the bad weather that
we've been having lately, these farmersreally need our help right now more than
ever. Yes, actually, Imean I've actually had some great conversations with
(02:32):
local farmers. There's a whole trendlately kind of a backswing or a course
correction from decades of small farmers losingtheir land, and the last couple decades,
a lot of people have been goinginto farming that weren't inheriting the farm
(02:53):
from their own family, that kindof thing. Instead of growing up in
farming, they're moving into farming,some times as young adults. Sometimes there's
not so young adults. Sometimes fromthe big city life, sometimes as a
recent immigrant. Sometimes they grow upin farming towns, but not in farming
families because so much that land hadbeen taken away from farming, from small
(03:15):
scale farming, and and so there'sa lot going on, and there's some
really interesting different perspectives that you have. You know, farms out in Pioneer
Valley, which has some of thebest soil around due to glaciers and good
stuff like that, and they justgrow acres and acres of potatoes. They
(03:37):
feed us so many potatoes, it'sinsane how much potatoes wheat. And then
you have other farmers that are smallfarmers, that are younger farmers that are
looking at the climate chaos, lookingat the unpredictability of it and seeing that
a diversified field will do the willget them there the best. So they're
(03:58):
investing in things like high tunnels,which are a passive greenhouse kind of thing,
very low tech, very simple orvery relatively inexpensive to put together,
and then very flexible. They canbe opened up and aired out. They
can be used to keep rain offof crops that are getting too much rain,
and they can help you start aseason in a way that may be
(04:20):
lost due to a sudden freeze.That kind of thing. They're looking at,
how much variety can I get inthe kind of environment that I have?
Still this year has been Last yearwas a challenge. So many farms
were struggling to get enough water ontotheir land. But it's a lot easier
to move water than it is tomove sunshine. And it's a lot easier
(04:43):
to bring water in than to takeit out. And so this spring there
were too hard frosts that were reallylate in the season, one that killed
the stone fruit again much like twentysixteen, we lost all the stone fruit,
had no peaches, plums. Thereare always exceptions, there's pockets where
(05:03):
it's a little more protected, thatkind of thing, smaller fields, but
generally speaking and then there was asecond late frost that caused a bunch of
havoc, and then the rains started, and the rains have not really stopped.
The flooding has stopped being excessive quoitas much as it was in July,
but they are still getting excessive amountsof water. So berries are coming
(05:27):
from the field with a very veryshort shelf life. They're turning moldy much
faster than they normally would. Thereare so many acres of potatoes that were
lost. Corn was just beginning tocome in. So the question is what
kind of harvest is they're going tobe on, and like every produce has
a different answer. The Mass Departmentof Agricultural Resources has been putting together resources
(05:51):
for the farmers, both guides onhow to know how to know whether the
harvest is safe, because that's anotherthing with flooding, as you always have
contamination. The water brings stuff withit and the water is life. So
so they're, you know, thelocal farmers are working really hard to make
sure their harvests are safe. They'remaking they're working hard to stay in business,
(06:13):
to even just stay afloat, andthere are several fundraising groups actually currently
putting out. A lot of y'reputting together fundraising specifically for the farmers to
help them stay in business. Oneof them that we partner with a lot
is the Community Involved in Sustaining SustainingAgriculture. Their website is buy Local Food
(06:38):
dot org and they have flood resourcesand they are raising funds to help farmers
directly and in that way. Okay, and I also noticed too, you've
got those Eat Local m a app. I'd love to hear a little bit
quickly about the app. When Idownload this app onto my phone, what
do I get access to? Thatis an amazing resource. So we SBN
(07:00):
is part of a network of tenby local organizations and that covered the entire
state, including the islands in theCape, and the majority of them they
provide direct support to farmers. That'sa lot of them have a lot or
farmers than we do directly in Boston, which is where we're located. And
so that's why the CISA, theorganization that I mentioned at the beginning,
(07:27):
they're one of our partners in thator in that network, and that's why
they're doing the fundraising for the farmersout there. They're all connected to these
huge networks of farmers, food makers, farmers markets, restaurants and cafes that
use local produce, the whole network. And so this app when you download
(07:48):
it, you can use it tosearch for local food and you can it
can sort by payment type. Doesdo they take EBT or snap? Do
they take credit cards? Do theytake You can sort it by whether it's
a pick your own or a farmer'smarket, or a restaurant, whether they
have seafood or not. Like you'vegot all these different sort functions and it's
(08:11):
maintained through this network of organizing nonprofitorganizations that support our local food system.
That makes it even more important thanGabrielle for us to get out there and
support our local farmers, support ourlocal small businesses over at the local food
festivals. So give us a bitof a rundown about what we can expect.
It's going to be on the RoseKennedy Greenway later on this month.
(08:31):
What can we expect when we showup. Yeah, So this is going
to be our thirteenth annual food festival. Luckily it's running strong years and years
to go. So we are collectingabout seventy five, hopefully maybe eighty vendors
that are from a various network oflocal food producers. So we have some
(08:54):
we have vendors from essentially every continentthat will be joining us. So we're
going to have a lot of Asiandishes and then we'll have some cheese and
spices, and you know, we'rekind of trying to cover all of the
range that you can find with localfood, and so we're we'll be having
chef demonstrations where certain vendors can showcasea very talented array of you know,
(09:18):
they're special produce that they make,or spice cultivation and whatnot. And so
it's just a very exciting event toshow people the diversity of local food and
that it's a lot more accessible talkingwith these farmers and these producers, tell
me what it's like. What areyou hearing from them when it comes to
putting this together for the festival.Are they excited? Are they a little
anxious? So we have most ofthem are very excited. A few get
(09:41):
anxious sometimes because we are it isa very big event and so they want
to make sure that they do itwell, particularly some of the new vendors.
We have more farmers than we usuallydo. We're very excited to be
able to bring in more farmers thanusual. We have and of wide variety
of types of farms. So wehave a couple that do produced specifically,
(10:03):
but we have a couple. Wehave one that does meat and they're going
to be bringing in their hand pies, and we have we have an apiary
honey farm essentially Maple Farm. RedApple Farm is always a big hit.
They're one of you know, withtheir donuts and all that good stuff.
I don't know what kind of treatsare bringing, but I'm certain it's going
to be fabulous, and they're allreally excited. The hot food vendors,
(10:28):
particularly the ones that have been therebefore, are very are always excited to
participate it. It's a lot ofpeople talk about it as being just this
phenomenal one day community where everybody justit just feels really good. We've got
the family Fund zone with face paintsand physical activities, and one of the
(10:48):
activities is done by a nonprofit calledGreen Crab and their slogan is problem to
plate. So we've got an invasivegreen crab that's completely edible and it lacks
of predator, and so their goalis to make humans it's predator. There's
just a lot of fun that we'relooking forward to. Open air Circus from
Somerville was coming in and they're goingto be sharing some of their fun circus
(11:09):
skills with anybody wants to try themout. And the Seafood throw Down there's
a great competition between a couple ofseafood chefs, local seafood chefs and then
they get into a big fun activitything and you know the competition and who
are you know, some of theaudience members get to participate in the judging
and then you know, all thekind of good stuff and Prophecy Chocolate.
This will be their first year comingin. They specialize in Central American and
(11:33):
South American cacao and making chocolates withit, and they're going to give us
a chef demo on making a traditionalMesoamerican drinking chocolate. Curios. Spice who's
really famous in Cambridge for their spiceblends. They do fabulous spice blend workshops
(11:54):
and they're going to do a minione for us where you have a whole
bunch of different kinds of things goingon. So a lot of people out
of the vendors are very excited.Matter of fact, I would imagine that
any that weren't just aren't coming backbecause they've done it before, but we
are. We're really excited about gettingto see them on I'm just sad because
I'm going to be I'm sure I'mgoing to be running around making sure it
(12:15):
all works, but I won't getto see all of the vendors as a
result. Well, you know,And I think it's really a benefit too
for the people of Boston coming ingetting all this great farm fresh food,
all these vendors that you never wouldexpect necessarily, and for people who live
in the city who may not havetransportation to get out to places like Western
Mass or Central Mass or southern NewHampshire or Vermont. This is going to
be a great experience for them toessentially experience foods that they may not be
(12:39):
able to try. It's also greatto get it brought together in one place,
Like there are so many wonderful farmstores that bring in a bunch of
things, but you'd have to you'dspend all week going from one to one
to one to one to one totry and get the variety that we're able
to bring in on this one day. Now, I would imagine that putting
on a giant Food festival requires alot of hands and a lot of energy
(13:01):
and a lot of caffeine. Gabrielle, talk to me about volunteers. I
am assuming you need help with this, yes, So we are actively recruiting
for volunteers right now. I'm essentiallyin charge of coordinating all of the hands
that we can get on deck.So we have three time slots for the
festival. The festival is going tobe running from eleven to five, but
we're going to need people helping beforewith setting up for all the vendors,
(13:24):
and then after in terms of cleaningup and zero waste, and so we'll
need volunteers from seven to eleven AM, eleven to three, and then three
to five. And so throughout theday we need hands with the chef demonstrations
that we were talking about, oroverseeing the Family Fund zone. And then
we have a zero waste program essentiallyin place so that this event can be
(13:48):
as trash free as we can makeit. And so we have people who
are going to be educated or arealready educated on sorting through trash and making
sure that everything will be in thecorrect bin. So we'll have compost bins,
recycling bins, and then waste bindsas well. And so if anyone's
interested in just you know, embarkingon this culinary adventure and wants to join
(14:11):
for you know, you get afree T shirt and some some spending money
to grab a bite from any ofone of our vendors. So it's just
a wonderful opportunity to connect with thelocal food system. One side note is
no one's actually going to be expectedto dig into the bin to sort the
trash. You help you. Thosepeople will be educating event guests on where
to put this stuff in the firstplace. So no digging in the trash,
(14:31):
I promise. Oh darn, Iwas really getting excited and about that.
Let's get to know either way,digging or not digging, We definitely
can try and do our best tomake sure that you have all the hands
on deck that you need. Wherecan they find you and how can they
connect? So for the for thefood program, it's Boston Local Food dot
org, okay, And if they'relooking for SPN more generally, because they
(14:54):
also have a solar energy program anda work force development program and they have
the Cambridge Somerville Black Business Network andthe Sustainable Business Certification program, and so
there's lots of programs going on throughSBN and that is SBN mass dot org.
(15:18):
Gabrielle volunteers SBN mass dot org orwhere should they go Austin Local Food
dot org. We have our volunteerapplication on on the website. You can
find it pretty easily on just onthat home page. All right, and
quickly carry where and when so onthe Rose Kennedy Greenway. What are the
details for the festival? It isSunday, September seventeenth, from eleven to
(15:41):
five. We are four different partialschunks of the greenway starting at Mercantile Street
up near the aquarium and the andthe north end and down the next four
down to High Street. QUMT stop. Reason will walk for the station stop
(16:03):
or any of the stops in between. All that. The whole area has
lots of tea stops, yeah,tea stops, parking, garages, biking,
walking, all of it. Goodstuff, Carrie and Gabrielle. This
is going to be a great event. Thank you so much for all the
time and effort you're putting into it. And thanks for the time on the
show. Thank you so much.Nicole. All Right, have a safe
and healthy weekend. Stay cool outthere. Join me again next week for
another edition of the show. I'mNicole Davis from w BEEZ News Radio on iHeartRadio.
From WBZ News Radio in Boston.This is New England Weekend. Each week
we come together and talk about allthe topics important to you and the place
where you live. And like everyweek, it's so good to be back
with you. I'm Nicole Davis.Heading to the local farmers market down the
street can open up your world toall kinds of new tastin products. You
also get to meet new people andsee all the hard work they put in
(00:29):
to bring healthy and delicious food toall parts of our state. The Sustainable
Business Network of Massachusetts has its veryown program called the Local Food Program,
dedicated to boosting the hundreds of beekeepers, distillers, farmers, breweries, all
these crafters who bring us tasty treats. The Boston Local Food Program is putting
on its big annual event in amatter of days. It's called the Local
(00:52):
Food Festival. It's going to beright downtown in Boston. Let's learn all
about it. Karrie Coconagenis is theLocal Food pro Grand Manager FORESPN Massachusetts.
Caroline Brocker the Local Food Program Coordinator. So thank you both for your time
here on the show. Carrie,Let's start with this, if you could
give us some more details about whatthe Sustainable Business Network does and really the
(01:15):
mission here. Too often, thethings that we do that are bigger in
terms of size, it's less obviousthat we're the ones doing them. So
most people that are aware of theBoston Local Food Festival, for example,
don't know that SPN does it.ESPN stands for the Sustainable Business Network,
and originally the idea was that smallbusinesses were are the the best pathway or
(01:42):
a pathway towards creating a more sustainable, local and green economy, addressing climate
change and fairness and equitability and localeconomy all at the same time. About
fifteen years ago, maybe a littleless, they specifically started a local food
program, which is reaching into thelocal food systems, supporting farmers and fisheries
(02:12):
and food makers of all sorts,that kind of thing. And when you
take a look at the landscape whenit comes to local foods and farming and
agriculture here in Massachusetts, I thinkimmediately, of all the bad weather that
we've been having lately, these farmersreally need our help right now more than
ever. Yes, actually, Imean I've actually had some great conversations with
(02:32):
local farmers. There's a whole trendlately kind of a backswing or a course
correction from decades of small farmers losingtheir land, and the last couple decades,
a lot of people have been goinginto farming that weren't inheriting the farm
(02:53):
from their own family, that kindof thing. Instead of growing up in
farming, they're moving into farming,some times as young adults. Sometimes there's
not so young adults. Sometimes fromthe big city life, sometimes as a
recent immigrant. Sometimes they grow upin farming towns, but not in farming
families because so much that land hadbeen taken away from farming, from small
(03:15):
scale farming, and and so there'sa lot going on, and there's some
really interesting different perspectives that you have. You know, farms out in Pioneer
Valley, which has some of thebest soil around due to glaciers and good
stuff like that, and they justgrow acres and acres of potatoes. They
(03:37):
feed us so many potatoes, it'sinsane how much potatoes wheat. And then
you have other farmers that are smallfarmers, that are younger farmers that are
looking at the climate chaos, lookingat the unpredictability of it and seeing that
a diversified field will do the willget them there the best. So they're
(03:58):
investing in things like high tunnels,which are a passive greenhouse kind of thing,
very low tech, very simple orvery relatively inexpensive to put together,
and then very flexible. They canbe opened up and aired out. They
can be used to keep rain offof crops that are getting too much rain,
and they can help you start aseason in a way that may be
(04:20):
lost due to a sudden freeze.That kind of thing. They're looking at,
how much variety can I get inthe kind of environment that I have?
Still this year has been Last yearwas a challenge. So many farms
were struggling to get enough water ontotheir land. But it's a lot easier
to move water than it is tomove sunshine. And it's a lot easier
(04:43):
to bring water in than to takeit out. And so this spring there
were too hard frosts that were reallylate in the season, one that killed
the stone fruit again much like twentysixteen, we lost all the stone fruit,
had no peaches, plums. Thereare always exceptions, there's pockets where
(05:03):
it's a little more protected, thatkind of thing, smaller fields, but
generally speaking and then there was asecond late frost that caused a bunch of
havoc, and then the rains started, and the rains have not really stopped.
The flooding has stopped being excessive quoitas much as it was in July,
but they are still getting excessive amountsof water. So berries are coming
(05:27):
from the field with a very veryshort shelf life. They're turning moldy much
faster than they normally would. Thereare so many acres of potatoes that were
lost. Corn was just beginning tocome in. So the question is what
kind of harvest is they're going tobe on, and like every produce has
a different answer. The Mass Departmentof Agricultural Resources has been putting together resources
(05:51):
for the farmers, both guides onhow to know how to know whether the
harvest is safe, because that's anotherthing with flooding, as you always have
contamination. The water brings stuff withit and the water is life. So
so they're, you know, thelocal farmers are working really hard to make
sure their harvests are safe. They'remaking they're working hard to stay in business,
(06:13):
to even just stay afloat, andthere are several fundraising groups actually currently
putting out. A lot of y'reputting together fundraising specifically for the farmers to
help them stay in business. Oneof them that we partner with a lot
is the Community Involved in Sustaining SustainingAgriculture. Their website is buy Local Food
(06:38):
dot org and they have flood resourcesand they are raising funds to help farmers
directly and in that way. Okay, and I also noticed too, you've
got those Eat Local m a app. I'd love to hear a little bit
quickly about the app. When Idownload this app onto my phone, what
do I get access to? Thatis an amazing resource. So we SBN
(07:00):
is part of a network of tenby local organizations and that covered the entire
state, including the islands in theCape, and the majority of them they
provide direct support to farmers. That'sa lot of them have a lot or
farmers than we do directly in Boston, which is where we're located. And
so that's why the CISA, theorganization that I mentioned at the beginning,
(07:27):
they're one of our partners in thator in that network, and that's why
they're doing the fundraising for the farmersout there. They're all connected to these
huge networks of farmers, food makers, farmers markets, restaurants and cafes that
use local produce, the whole network. And so this app when you download
(07:48):
it, you can use it tosearch for local food and you can it
can sort by payment type. Doesdo they take EBT or snap? Do
they take credit cards? Do theytake You can sort it by whether it's
a pick your own or a farmer'smarket, or a restaurant, whether they
have seafood or not. Like you'vegot all these different sort functions and it's
(08:11):
maintained through this network of organizing nonprofitorganizations that support our local food system.
That makes it even more important thanGabrielle for us to get out there and
support our local farmers, support ourlocal small businesses over at the local food
festivals. So give us a bitof a rundown about what we can expect.
It's going to be on the RoseKennedy Greenway later on this month.
(08:31):
What can we expect when we showup. Yeah, So this is going
to be our thirteenth annual food festival. Luckily it's running strong years and years
to go. So we are collectingabout seventy five, hopefully maybe eighty vendors
that are from a various network oflocal food producers. So we have some
(08:54):
we have vendors from essentially every continentthat will be joining us. So we're
going to have a lot of Asiandishes and then we'll have some cheese and
spices, and you know, we'rekind of trying to cover all of the
range that you can find with localfood, and so we're we'll be having
chef demonstrations where certain vendors can showcasea very talented array of you know,
(09:18):
they're special produce that they make,or spice cultivation and whatnot. And so
it's just a very exciting event toshow people the diversity of local food and
that it's a lot more accessible talkingwith these farmers and these producers, tell
me what it's like. What areyou hearing from them when it comes to
putting this together for the festival.Are they excited? Are they a little
anxious? So we have most ofthem are very excited. A few get
(09:41):
anxious sometimes because we are it isa very big event and so they want
to make sure that they do itwell, particularly some of the new vendors.
We have more farmers than we usuallydo. We're very excited to be
able to bring in more farmers thanusual. We have and of wide variety
of types of farms. So wehave a couple that do produced specifically,
(10:03):
but we have a couple. Wehave one that does meat and they're going
to be bringing in their hand pies, and we have we have an apiary
honey farm essentially Maple Farm. RedApple Farm is always a big hit.
They're one of you know, withtheir donuts and all that good stuff.
I don't know what kind of treatsare bringing, but I'm certain it's going
to be fabulous, and they're allreally excited. The hot food vendors,
(10:28):
particularly the ones that have been therebefore, are very are always excited to
participate it. It's a lot ofpeople talk about it as being just this
phenomenal one day community where everybody justit just feels really good. We've got
the family Fund zone with face paintsand physical activities, and one of the
(10:48):
activities is done by a nonprofit calledGreen Crab and their slogan is problem to
plate. So we've got an invasivegreen crab that's completely edible and it lacks
of predator, and so their goalis to make humans it's predator. There's
just a lot of fun that we'relooking forward to. Open air Circus from
Somerville was coming in and they're goingto be sharing some of their fun circus
(11:09):
skills with anybody wants to try themout. And the Seafood throw Down there's
a great competition between a couple ofseafood chefs, local seafood chefs and then
they get into a big fun activitything and you know the competition and who
are you know, some of theaudience members get to participate in the judging
and then you know, all thekind of good stuff and Prophecy Chocolate.
This will be their first year comingin. They specialize in Central American and
(11:33):
South American cacao and making chocolates withit, and they're going to give us
a chef demo on making a traditionalMesoamerican drinking chocolate. Curios. Spice who's
really famous in Cambridge for their spiceblends. They do fabulous spice blend workshops
(11:54):
and they're going to do a minione for us where you have a whole
bunch of different kinds of things goingon. So a lot of people out
of the vendors are very excited.Matter of fact, I would imagine that
any that weren't just aren't coming backbecause they've done it before, but we
are. We're really excited about gettingto see them on I'm just sad because
I'm going to be I'm sure I'mgoing to be running around making sure it
(12:15):
all works, but I won't getto see all of the vendors as a
result. Well, you know,And I think it's really a benefit too
for the people of Boston coming ingetting all this great farm fresh food,
all these vendors that you never wouldexpect necessarily, and for people who live
in the city who may not havetransportation to get out to places like Western
Mass or Central Mass or southern NewHampshire or Vermont. This is going to
be a great experience for them toessentially experience foods that they may not be
(12:39):
able to try. It's also greatto get it brought together in one place,
Like there are so many wonderful farmstores that bring in a bunch of
things, but you'd have to you'dspend all week going from one to one
to one to one to one totry and get the variety that we're able
to bring in on this one day. Now, I would imagine that putting
on a giant Food festival requires alot of hands and a lot of energy
(13:01):
and a lot of caffeine. Gabrielle, talk to me about volunteers. I
am assuming you need help with this, yes, So we are actively recruiting
for volunteers right now. I'm essentiallyin charge of coordinating all of the hands
that we can get on deck.So we have three time slots for the
festival. The festival is going tobe running from eleven to five, but
we're going to need people helping beforewith setting up for all the vendors,
(13:24):
and then after in terms of cleaningup and zero waste, and so we'll
need volunteers from seven to eleven AM, eleven to three, and then three
to five. And so throughout theday we need hands with the chef demonstrations
that we were talking about, oroverseeing the Family Fund zone. And then
we have a zero waste program essentiallyin place so that this event can be
(13:48):
as trash free as we can makeit. And so we have people who
are going to be educated or arealready educated on sorting through trash and making
sure that everything will be in thecorrect bin. So we'll have compost bins,
recycling bins, and then waste bindsas well. And so if anyone's
interested in just you know, embarkingon this culinary adventure and wants to join
(14:11):
for you know, you get afree T shirt and some some spending money
to grab a bite from any ofone of our vendors. So it's just
a wonderful opportunity to connect with thelocal food system. One side note is
no one's actually going to be expectedto dig into the bin to sort the
trash. You help you. Thosepeople will be educating event guests on where
to put this stuff in the firstplace. So no digging in the trash,
(14:31):
I promise. Oh darn, Iwas really getting excited and about that.
Let's get to know either way,digging or not digging, We definitely
can try and do our best tomake sure that you have all the hands
on deck that you need. Wherecan they find you and how can they
connect? So for the for thefood program, it's Boston Local Food dot
org, okay, And if they'relooking for SPN more generally, because they
(14:54):
also have a solar energy program anda work force development program and they have
the Cambridge Somerville Black Business Network andthe Sustainable Business Certification program, and so
there's lots of programs going on throughSBN and that is SBN mass dot org.
(15:18):
Gabrielle volunteers SBN mass dot org orwhere should they go Austin Local Food
dot org. We have our volunteerapplication on on the website. You can
find it pretty easily on just onthat home page. All right, and
quickly carry where and when so onthe Rose Kennedy Greenway. What are the
details for the festival? It isSunday, September seventeenth, from eleven to
(15:41):
five. We are four different partialschunks of the greenway starting at Mercantile Street
up near the aquarium and the andthe north end and down the next four
down to High Street. QUMT stop. Reason will walk for the station stop
(16:03):
or any of the stops in between. All that. The whole area has
lots of tea stops, yeah,tea stops, parking, garages, biking,
walking, all of it. Goodstuff, Carrie and Gabrielle. This
is going to be a great event. Thank you so much for all the
time and effort you're putting into it. And thanks for the time on the
show. Thank you so much.Nicole. All Right, have a safe
and healthy weekend. Stay cool outthere. Join me again next week for
another edition of the show. I'mNicole Davis from w BEEZ News Radio on iHeartRadio.
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