Jessie Cacciola is a freelance food writer in New York with roots as an intern at Gourmet, Edible Finger Lakes and Time Out New York. Her work has appeared in the latter two as well as on Salon.com and The Atlantic Food Channel.

    Miss Your CSA? There’s a Winter Version for Pick Up Straight from the Finger Lakes

    Next door to the Piggery, up in the Finger Lakes, there’s a vegetable farm called Sweet Land that’s been running a CSA through the winter for five years. Shareholders come by their enclosed barn farm-stand in Trumansburg to warm up and pick up carrots, garlic, turnips, squash, potatoes, onions and winter greens every other week. This year, they’re coming to Brooklyn too, at a new locavore-leaning restaurant called Cornerstone at 271 Adelphi, Fort Greene.

    Give Thanks for This: The “Secret Farm Bill” Has Failed, Paves Way Local Food, Farms and Jobs Act

    In the 1930s, President Franklin Delano Roosevelt saw that American farmers were producing too much; they weren’t earning off their extra work or surplus. In came the New Deal with the first-ever Farm Bill, set to end overproduction by paying farmers to grow less. In the ’70s, a man named Earl Butz, Secretary of Agriculture at the time, thought that idea was nuts, and so he paid farmers instead to “get big or get out”–referring of course to farming by the thousands of acres and those devoted to just a few crops. It was a perfectly good idea at the time for a country still discovering the value of its land and thenew global marketplace, which seemed to have no problem taking on the surplus. We couldn’t know then what has happened, which has also included farmers growing more crops for secondary, inedible products like corn syrup and cow feed rather than feeding us.

    Want to Stop the “Secret Farm Bill” and Subsidies? Sign Slow Food’s Local Food, Farms and Jobs Act

    I sat down to a friend’s dinner table last week with a hunk of acorn squash roasted in brown butter, a mixed greens salad with a yogurt vinaigrette, root vegetable fritters, various jars of home-pickled and home-jammed produce, bread with goat cheese and red wine (a nice spicy one, for under 20 bucks)–all grown or produced within 30 miles. The meal was made by a 20-something farm intern in upstate New York, who’d love to hear good news next week. That’s when The Farm Bill, renewed every five years (most recently in 2008), might reach the legislature more than a year before it should.