Final Presentation

Here is our powerpoint presentation were we have twenty pictures which we will talk about for 20seconds each!

check it out here!

Trace's CSA Part

As i said before i will talk about the CSA as a whole, so here are some pictures that i will use

This is a picture of a man (whose name i have) who has been growing his produce locally and has been selling at the market for most of his life.

This is a picture of a buffalo/bison farm owner. They are breed locally and sold locally


Locally grown fruits and vegetable are blended to make these all natural drinks.



Cheese at a stand which come from a local farm and is churched only a few hours away.

Who Can Efford these Products?

"Leonord's Maple Syrup Stand" producing Pure New York Maple Syrup

Leonard has been traveling to the Syracuse Farmer’s market since 1988 and explains to our group that there are several other people with stands at the market that are his major competitors. He didn’t seam to feel that companies like Aunt Jemima or Log Cabin despite their lower price points. Leonard’s Maple Syrup from the farmer’s market sells for $.34fl oz where as maple syrup from a super market averages at about $.25/fl oz. The main difference between Leonard’s product and the more popular, well known brands are the quality of the product and the contents. Most commercial syrups are made of corn syrup, while pure New York maple syrup is made from sap from a sugar maple tree. Although the addition of corn syrup to the commercial maple syrup helps to lower the price of the product, there are a lot of negative heath effects of the product. Corn syrup has a high correlation to America’s growing obesity rate, and, high cholesterol and Type 2 diabetes. Foods that contain corn syrup are often high in calories, low in nutritional value and particularly difficult for the body to metabolize. None of these adverse health effects have been linked to Leonard’s products as of yet.

Sweet Grass Farm is a 60 acre grass farm in Upstate New York, about 45 minutes east of Syracuse. Their animals are raised on a pasture, without any antibiotics or hormones. The beef and lamb are completely grass finished, while the other livestock are supplemented with an organic grain mix. Livestock are rotated over the farm and neighboring grass land, so that they are always on fresh clean pasture during the grazing season. The meat is sold at the farm and at the Regional Farmer's Market in Syracuse. Tests performed on Sweet Grass Farm’s beef have shown that it has at least twice as much conjugated linoleic acid (CLA) as conventional feed beef. This is due to the cattle’s ability to graze naturally versus eating grain, hay and other feeds. CLA is a fatty acid found in beef and dairy fats that is absorbed by cows when they graze on an open pasture. It has been found that CLA has cancer-fighting properties and reduces fat and preserves muscle tissue. CLA can only be obtained through foods such as whole milk, butter, beef, and lamb. The human body cannot produce CLA and eating free range beef is one of the easiest ways for the body to absorb it.

PRICES
Filet Mignon- $16/lb vs. Wegmans $13.99/lb
T-bone- $12/lb vs. Wegmans $10.99/lb
London Broil- $6.25/lb vs. Wegmans $4.29/lb
Ground Beef- $3.75/lb vs. Wegmans $2.19/lb
Chicken $2-$2.50/lb vs. Wegmans $1.99/lb
Turkey $2.50-$3.50/lb vs. Wegmans $ $2.29/lb
Pork tenderloin- $7/lb vs. Wegmans $2.99/lb






In 2007 Mother Earth News conducted an egg testing project. They compared the nutritional information from an official U.S. Department of Agriculture (USDA) nutrient for commercial eggs and compared them to the eggs from hens raised on a free range pasture. Free range eggs had:1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E, 7 times more beta caroten. Free range eggs come from chickens that are able to move freely on a pasture or are housed in moveable pens that are rotated frequently to maximize access to fresh pasture and protect the birds from predators.

Extra Large, Free Range Eggs from the farmers market- $2.75
Egg-Land's Large Cage Free Organic Brown Eggs from Wegmans- $3.79




The company’s line of products is available at local grocery stores and community co-ops throughout New York State. The company’s cheese is made the old-fashioned way. Nothing is mass-produced, and everything is hand-cut. The cheese is made locally made in Heuvelton, New York and although it is not an organic product it is all natural. The difference between organic and natural is quite significant although many people do not know the differences.Organic foods are grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge. They were processed without ionizing radiation or food additives. In regards to meat and animal products it means that they were raised without the routine use of antibiotics and without the use of growth hormones. Organic produce can not be genetically modified. Natural foods have a lot less standards to meet. Basically a “natural food” is a food that is minimally processed. Natural foods do not include ingredients such as refined sugars, refined flours, milled grains, hydrogenated oils, sweeteners, food colors, or flavorings.

Cheese bought from Wegmans-
Jarlsberg Semi Soft Part-Skim Milk Cheese-one pound- $6.99
Wegmans Cheese, Buttery Brie, Medium- one pound- $10.99
Wegmans Italian Classics Pecorino Romano –one pound- $9.99
Or Farmers Market Cheese selling for $2.75 a block or 2 blocks for $5, any assortment combination.

Group Project

We plan to do a 20 picture slide presentation with 20seconds of narration to go with each. We will open with the farms where most of the stuff is grown locally and talk about the impact that it has on the land and the people. Then to the CSA concept as a whole to see people reactions and the effects that it has on the local economy and market scene. From there we will incorporate the CO-OPs and do a comparison of both. To tie it all up, we will end with a pricing analysis of CSA' s and CO-OPs based on interview and our overall reactions to it. We will all give our own brief overview and conclusion to our experience.

The Project will then turn to Farmers Markets and their Rolls

After the farms themselves are discussed, I am going to be discussing the markets at which the farmers sell their products. I will talk about exactly what farmers markets are and emphasize how they differ from chain grocery stores.I will discuss the reasons why people like to shop at farmers markets rather than chain grocery stores. In this section, I think it is important to highlight what people actually said about the markets.

I will also talk about some of the weaknesses of farmers markets. For example, they have a more difficult time guaranteeing quality. The produce is also seasonal.


Lastly I will talk about how farmers markets, depsite a few flaws, are overall good for local economies and for the environment. It is important to emphasize why farmers markets are good.

the project will begin with an overview of sustainability

This picture is a great way to start off our presentation. I plan on giving an overview of sustainability explaining what exactly sustainability is and naming different areas of our lives that sustainability touches that will be developed later in the presentation.

This picture poses a farmers market adjacent to a large commercial supermarket like Wegmans. I will use this slide to discuss the differences between the two. I will talk about the reasons for pesticide and why each side thinks their products are better in addition to other issue of why one might be more expensive than the other. From this I can transition into where the products at each market come from.

First I will speak about commercial farms that send produce to chains like Wegmans. I will look at the way products are treated and how they stay fresh while being shipped across the country. I will explain the size and scale of these farms and the lack of connection anyone has with the products.

When looking at local farms I will discuss the connection between the farmer, product, and consumer at local farms. Here we see students at Washington State University working at a communal farm. By working and selling products locally you can establish a connection with the farmer that strengthens community and helps support local economy and agriculture.