Welcome to Groundswell

Groundswell’s mission
is to help youth and adult learners develop the skills and knowledge they need to build sustainable local food systems. Our focus is providing hands-on, experiential learning opportunities with real working farms and food businesses in the Ithaca area. Through collaboration with area schools, colleges and universities, Groundswell offers programs of study for beginning farmers, students, community members, and professionals.

Groundswell is an initiative of the EcoVillage Center for Sustainability Education in Ithaca, NY, which is a project of the Center for Transformative Action. Visit the Groundswell website to learn more about our programs, initiatives and resources.

Saturday, October 16

Cayuga Pure Organics in the New York Times!

Brooktondale beans-and-grains farm Cayuga Pure Organics is in the New York Times this week!

Field Report: Market Share
David La Spina for The New York Times
Published: October 13, 2010

In New York City, the push to eat locally can go only so far, allowing diners the occasional gotcha moment at restaurants that promote their sourcing. When I tasted the smooth, rich polenta at Roberta’s, a restaurant in Brooklyn that grows vegetables out back, I was sure I’d caught them. “Anson Mills, right?” I asked the chef, Carlo Mirarchi, name-checking the South Carolina gristmill of choice. He’d got me: “Cayuga Pure Organics, upstate.” O.K. . . . Did the staff forager at Print, an upscale locavore restaurant, find the nutty freekeh (roasted green wheat berries, a Middle Eastern specialty) that anchors its vegetable plate at Kalustyan’s, across town? Cayuga Pure Organics again. The heirloom beans at Gramercy Tavern? Exactly.

Legumes and grains have come into play in New York in the last year, altering the lives of a small collective of farmers outside Ithaca along with it. Farro and polenta are no longer just Italian imports. Flour ground from organic buckwheat, rye or winter wheat can be found beyond the health-food store. Black, navy, pinto and heirloom beans like Jacob’s Cattle are sold at New York City green markets and snazzy grocers. Now that the missing links on the plate have been filled in by Cayuga Pure Organics, New York locavores can have their polenta cake and eat it too.


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