A Conversation with Local Matters' Co-Founders: Noreen Warnock & Michael Jones

April 2023 marks a momentous milestone of food access, education, and advocacy work at Local Matters. For 15 years, we’ve fostered inclusive, comprehensive, and well-rounded education around food as a preventative to diet-related disease and addressed barriers to affordable and high-quality food for all.

But why and how did this work begin back in 2008? We asked our co-founders, Noreen Warnock and Michael Jones, a few questions about the origination of Local Matters. Read on for an inspirational story:


As a co-founder of the organization, what does 15 years of Local Matters mean to you?

Michael Jones: To start, the fact that Local Matters is still going strong 15 years after our founding is humbling-especially given that the idea for the organization was hatched while sitting under a shade tree with Noreen on a warm spring day almost 17 years ago-discussing all the many ways that food impacts our lives. It validates the approach that the two of us agreed on from the very beginning: to have a long-term impact, we needed to build a hands-on food education program that teaches children as young as possible about making healthy food choices and eventually include their parents and caregivers in the process; in addition, we needed work through various channels to provide access to healthful and affordable food; and finally, we had to advocate for policies that would sustain and support the work over time. Fifteen years of longevity also means that the communities in which we work, as well as our funders and our supporters, see the value and impact of our work. Noreen and I have always said that Local Matters would be here as long as we were needed-the fact that we have endured speaks to the progress we’ve made, that our work is relevant and that there much more to be done.

Noreen Warnock: I grew up in a financially poor family. I got to a place in my life where I could afford any food I wanted. For me, this was food raised with practices healthy for people, especially children, and the environment. Having healthy food and knowing what to do with it I felt in my heart was everyone’s right.  I committed my life to working with others to do everything we could to help all children, no matter what their economic background, have access to healthy food and be educated to make healthy choices relative to that food. I started working on this goal in 2001 and was fortunate to meet Michael in 2006. Our goals were the same. We started working together right away, doing research on what gaps needed to be filled around access to healthy food and food education. From the information we gained, we decided to focus on early childhood – ages 3-5. We incorporated Local Matters in 2008.

Local Matters became a dream come true for me. Over these years our mission has stayed relevant, and the community has supported our work. Michael and I complimented each other in ways needed for our mission. He had terrific Executive Director skills, and I had the community contacts and knowledge of the lay of the land of our local food system, locally and nationally.  Working with Michael, having his support, and that of his family, was key to creating a successful Local Matters. In ten years of working day-in-and-day-out, we never had one disagreement or conflict. Not many can say that about a friend or colleague. That friendship and our accomplishments together is a another big part of what Local Matters means to me now.

Some of Local Matters’ very first students are graduating from high school this year. We’ve seen over the years at Veggie Van markets and volunteer events that many of those students are still carrying lessons they’ve learned from their food access and education programming with them today. What does that kind of longevity say about the value of this work? 

Michael Jones: To me, Local Matters longevity is based on three factors:  the quality of our work, our willingness to change and adapt as new information becomes available, and, most importantly, a willingness to listen and respond to the communities in which we work. The value of the work relates to the positive impact and successful outcomes of our programs and the relentless advocacy on behalf of our community. It also speaks to LMs endurance and evolution-we show up, do the work and make changes as needed. Many of the students and community members who have benefited from our programs recognize this and want to “play it forward”.

Noreen Warnock: I agree with all Michael says here. I will add that over the years the relationships our always wonderful staff members have made with students, teachers, and others in the community has made our work “stick”. Without their genuine involvement, at every level, and with their usually joy-filled engagement with the community, our mission would not have been successful.

What do you hope to see in the next 15 years for Local Matters?

Michael Jones: That LM can deepen our current programmatic work and grow as needed; not simply growth for the sake of becoming a larger organization but continuing to evolve and respond to the needs of our community. That we will continue to build strategic and symbiotic partnerships that effectively utilize the human, social, and intellectual capital needed to advance our work. And finally, because of this thoughtful approach, more people will understand that our current food system can be so much better at producing healthy people, a healthy planet and healthy connections between eaters and growers.

Noreen Warnock: Michael’s answer is near perfect!  It is hard to add anything here. I will add, our world is changing day-to-day, sometimes making this work quite challenging. Local Matters must support our employees and others in the community to the best of our ability so they will realize it is too late not to have hope. We need to help them sustain themselves in this work and stay for the long haul; participate in as much change as they can, one day at a time. Onward!

Any additional thoughts or comments on Local Matters’ 15-year anniversary?

Michael Jones: Simply gratitude to all who have made this journey possible: to Michelle and the amazing LM staff members (Ms. Monique and so many others) who show up each day and make a difference, the volunteers who invest their time and energy with us, our funders at many levels who believe in our work and continue to share their resources with us, our collaborative organizational partners who understand that we can accomplish more together, and the children, students, families, and community members who have put their trust and faith in us over the years to deliver on our promises. Finally, special shout out to Noreen for an amazing partnership and friendship over these many years.  Her community work and activism prior to LM’s founding was (and is) such a huge part of our initial and on-going success and legitimacy. Dreams do come true.  Onward! 

Noreen Warnock: Again, Michael has eloquently said it all. Yes, gratitude! May this anniversary fuel all of us to continue this work in a way that fills our hearts and stimulates our minds. With all my heart I believe Local Matters, through the power of food and community, can continue to work with others to help all have healthier lives– physically and emotionally. Onward!   


LOOKING AHEAD
Since 2008,
we've built a firm foundation for our food access, education, and advocacy work. But we haven't gotten here on our own. Friends like you have helped our organization get to where we are today and create memorable experiences for all. Will you help us continue this work for the next 15 years? Consider making a donation to Local Matters today.

Sign up to volunteer with Local Matters through POINT

Sign up to volunteer with Local Matters through POINT

Local Matters' busy start to 2023 means more opportunities for its volunteers. From cooking class assistants to seed swap superheroes, there's something for everyone. 

Follow these steps to learn more about our new volunteer process:

1. Visit the volunteer page on Local Matters' website here. 

2. Browse the volunteer openings through POINT. 

3. Select your preferred volunteer opening and click 'Go' in the top, right corner. 

3-a. If you have a POINT account, sign in to secure your volunteer spot. 

3-b. If you don't have a POINT account, create your account to secure your volunteer spot. 

By following these steps, you can now track, manage, and stay-up-to-date with Local Matters' volunteer updates through your POINT profile. 

One of Local Matters most exciting volunteer opportunities is for its hands-on community cooking class host and sous chef! As a class instructor, you'll have the chance to connect directly with community members to explore health-focused recipes and share cooking tips and tricks.

All volunteer instructors must complete a volunteer orientation and training prior to their class date. There are shifts available for formerly trained volunteers, as well. 

Questions about this process? Please don't hesitate to reach out at ldean@local-matters.org at your convenience. 

And as a reminder, we have posted our 2023 volunteer orientation dates on our website here. These sessions allow you to become more familiar with Local Matters, its volunteer processes, and how to best complete your work as a volunteer. 

Volunteers propel our mission forward. We couldn't do this important work without you! 

With gratitude, 

Leachuin Dean 

______________________

VOLUNTEER PROMO! 

Once you complete 3 volunteer shifts in 2023, you'll receive a new volunteer shirt! 

Have you put your garden to bed for winter yet?

If you’re like me, it’s a bittersweet time when the garden must be put to bed for winter. But, doing it properly will ensure you have greater success the following year! 

Here are some tips to make it easier.

1.     Take stock of what grew well and what didn’t. Have joy for the crops that gave you a bountiful harvest!  Put your thoughts down in a gardening journal of what you did right and what you would like to try differently next year. Take pictures for reference.

2.     It’s a good idea to sketch a map of your garden to help you remember where you planted things.  Did you know rotating crops each season helps to reduce damage from insects, control vegetable disease, and maintain nutrient depletion? You’ll want to remove debris in case any disease remains on plants.

3.     Prepping your beds for the following year is important because it will improve soil health and control weeds. First weed your beds thoroughly, then add compost and on top, add mulch, hay, or plant fabric to prevent significant weed growth. Adding compost provides nutrients and soil retention.

4.     Soil testing every few years helps to manage nutrients. These kits are available at retail stores, but a more accurate analysis is through university extension programs. After sending in a soil sample, you will receive a report indicating if the soil needs amending the following year. 

5.     It’s okay to leave some plant matter in the beds, especially dried flowers that have a lot of seeds. Some plants will self-seed but leaving seeds in the garden is a great source of food for small birds in the fall.

6.     When spring arrives the following year, you want to be ready to plant!  Clean and store your tools properly before winter. You may want to sharpen them too, so they’re prepped for spring.

Before you know it, it will be time to plant again!

 

Posted by: Rita Berger, student at Columbus State Community College; Fall 2022

Good sources of information:

https://franklin.osu.edu/

https://extension.umn.edu/yard-and-garden-news/prepare-your-vegetable-garden-winter

 Ask a Master Gardener Volunteer: https://mastergardener.osu.edu/  

Don’t Waste Your Plate

Blog post by: Sydney Hood, Student at The Ohio State University
Local Matters Writing Intern - Spring 2022

International Stop Food Waste Day is April 27

Stop Food Waste Day was created to spread awareness about food waste and how to prevent it. Food waste is a growing problem with 45% of the root crops, fruit, and vegetables produced globally each year being lost or wasted. More so, 25% of the food wasted globally could feed all 795 million undernourished people in the world.*

How Local Matters Reduces Food Waste

 Did you know that 8% of all greenhouse gas emissions are from food waste?*

As a food-focused organization, reducing food waste is a critical component of Local Matters’ work. We compost our food waste to support the environment and our food system. Our in-office composter, Gizmo, has been up and running since June of 2021. When Gizmo is really working hard on breaking down waste, the staff likes to call it the Gremlin.

We can put foods like fruits and veggies in our composter, along with other compostable items like paper towels. The compost turns the waste into soil that Local Matters uses in its gardens. Local Matters has also given some of this soil to its employees and local farmers.

You can learn more about Local Matters’ industrial composter by visiting its YouTube channel here.

How to Participate in Stop Food Waste Day

Start by spreading the word about Stop Food Waste Day. Tell your friends and family by sharing one of the graphics below on your social media accounts. Be sure to use the hashtag #StopFoodWasteDay on all of your posts. 

Another way to help is to plan out your meals and shopping trips ahead of time. Keep a list of everything you buy and have in your pantry. Then use websites like MyFridgeFood and SuperCook to access recipes with items you already have. Tracking what you have can help you use the new and forgotten items in your pantry. Then you can easily make a grocery list of the items that you need. These changes can help prevent overbuying and overspending on shopping trips. 

Have leftovers or produce that’s about to go bad? You can place the items in your freezer to use later. You could also refer to the recipes created by Stop Food Waste Day to get the most out of your leftovers and produce. 

To learn more, explore these websites: 

https://savemorethanfood.org

https://www.stopfoodwasteday.com/en/index.html

 

* SOURCE: Stop Food Waste Day, https://www.stopfoodwasteday.com/en/index.html

Homegrown: Welcoming Growing Season in Ohio

Blog post by: Sydney Hood, Student at The Ohio State University
Local Matters Writing Intern - Spring 2022

Homegrown: Welcoming Growing Season in Ohio

It's growing season here in Ohio! Our growing season is from spring to fall. Let’s learn a little more about Ohio’s growing season: 

Warm Season Crops and Cool Season Crops

Cool season crops are grown in spring and fall. These crops include peas, beets, kale, and radishes. It is important to plant cool season vegetables on time, so they can complete their full growing cycle and be harvested before the summer heat damages the plant. Many cool season vegetables have two growing cycles. 

Warm season crops are grown in the summer months. These include squash, eggplant, cucumbers, and green beans. Warm season vegetables only have one growing cycle typically from late spring to late summer. 

For more information on when to grow warm and cool season vegetables, follow this link to read a blog post from PennState Extension on the matter. 

Our Community Gardens

Here at Local Matters, we have a number of community gardens. The produce we harvest from our gardens is often sold at our weekly Veggie Van markets. We do partner with local farmers to source some of our produce, we are also able to grow a number of items in our gardens, such as okra, bell peppers, curly kale, cucumbers, and tomatoes. Kale is a cool season vegetable. Okra, cucumbers, bell peppers and tomatoes are all warm season vegetables and should be grown when there is no longer a threat of frost.  

If you’re inspired by our community gardens and are interested in creating your own garden, you can refer to this article from Ohio State University for advice on garden planning. If you want to start small, a great investment would be a container garden. Learn more about container gardening in this blogpost by April Jones.  

For more information, visit the following resources:

Learn more about vegetable classification 
https://extension.psu.edu/seasonal-classification-of-vegetables

Learn more about the Hoop House
https://fb.watch/bCcsB8FVPF/

Learn more about pruning plants — tomato plant 
https://fb.watch/bCcxLkh2tM/

Learn more about weed control and pest management
https://fb.watch/bCczGtfoPd/

Learn more about planting and transplanting 
https://fb.watch/bCcArxhR8d/