More Breaking News for Producers....

Coming Soon: Agritourism and Diversification
Positioning your Business for Success Workshop Series.
The Colorado Agritourism Program is aimed at increasing the visibility of agritourism activity in Colorado, providing enterprises with the market analysis, business planning tools and networking opportunities to succeed, and encouraging community partnerships to support the further growth of the agritourism sector. These workshops will provide market overview, skill building and resource development activities to address these goals. The next workshops are March 10 in La Junta, April 21 in Delta and April 22 in Cortez. Click here for more information.

FUNDING OPPORTUNITES:

Through CSREES:

• Agricultural Prosperity for Small and Medium-sized Farms, NRI. Currently Open. Closing date June 5, 2008. The purpose of this program is to foster interdisciplinary studies to improve our understanding of the interactions between the economic and environmental components important to the long-term viability, competitiveness and efficiency of small and medium-sized farms (including social, biological and other components, if necessary). Anticipated funding $5,000,000. More information: Dr. S. Sureshwaran, Phone: 202 / 720-7536; ssureshwaran@csrees.usda.gov

• Assistive Technology Program for Farmers with Disabilities: National AgrAbility Project Deadline March 31, 2008 CSREES anticipates approximately $550,000 will be available to fund a single new National AgrAbility Project for fiscal year 2008 to increase the likelihood that farmers, ranchers, farm workers, or farm family members with disabilities and their farms experience success. Contact: Brad Rein, 202-401-5179; brein@csres.usda.gov.
  

USDA's Risk Management Agency:
Note: Closing date and time for receipt of applications for following four programs is 5:00 p.m. Eastern Daylight Time on March 24, 2008.

• Community Outreach and Assistance Partnership Program: approximately $5 million in fiscal year 2008 (subject to availability of funds) for collaborative outreach and assistance programs for limited resource, socially disadvantaged and other traditionally under-served farmers and ranchers, who produce Priority Commodities as defined within the RFA. Contact: David Wiggins: 202-690-2686; david.wiggins@rma.usda.gov

• Commodity Partnerships for Risk Management Education Program (Commodity Partnerships Program) includes approximately $3.75 million (subject to availability) for cooperative partnership agreements to deliver training and information in management of production, marketing and financial risk to U.S. agricultural producers. Priority will be given to educating producers of crops currently not insured under Federal crop insurance, specialty crops, and underserved commodities, including livestock and forage. Contact Lon Burke at 202-720-5265 or RMA.Risk-Ed@rma.usda.gov

• Commodity Partnerships for Small Agricultural Risk Management Education Sessions (Commodity Partnerships for Small Session Program) includes approximately $500,000 (subject to availability) for cooperative partnerships to deliver training and information in the management of production, marketing and financial risk to U.S. agricultural producers. Priority will be given to educating producers of crops currently not insured under Federal crop insurance, specialty crops, and underserved commodities, including livestock and forage. Contact Lon Burke at 202-720-5265 or email at RMA.Risk-Ed@rma.usda.gov

• Targeted States Program: includes approximately $4.5 (subject to availability) for cooperative agreements to deliver crop insurance education and information to producers in states that have been identified as historically underserved. Contact Lon Burke at 202-720-5265 or email at RMA.Risk-Ed@rma.usda.gov
  

USDA's Rural Development Cooperative Programs:

• Small, Minority Producer grant program. Deadline: April 8, 2008 Approximately $1.463 million in competitive grant funds for fiscal year 2008 for cooperatives and associations of cooperatives to fund technical assistance to small, minority agricultural producers. The maximum award per grant is $175,000. More information: Diane Berger, (202) 690-1508.
  

USDA's Agricultural Marketing Service:

• Farmers Market Promotion Program Deadline: March 24, 2008 Approximately $1 million is allocated for Fiscal Year 2008 to help improve and expand domestic farmers markets, roadside stands, community-supported agriculture programs and other direct producer-to-consumer market opportunities. The maximum amount awarded for any one proposal cannot exceed $75,000. Entities eligible to apply include agricultural cooperatives, local governments, nonprofit corporations, public health corporations, economic development corporations, regional farmers market authorities and Tribal government. For more information: Carmen Humphrey, 202-720-8317; USDAFMPP@usda.gov
  

USDA's Food and Nutrition Service:

• USDA is offering $5 million in grants to improve participation in food stamps through partnership between a state agency and private non-profit faith-based or community organizations to help working poor and needy households better understand food stamp benefits. Deadline: May 5, 2008 Contact: Lisa Johnson: 703 - 305-2848.

Breaking News for Producers

A few weeks ago I added a sidebar column to my blog called Breaking News for Producers. Since then, I've realized that folks who subscribe to my postings via email have no way of knowing when I put up new information. Consequently, I have decided to publish the information in postings (instead of the sidebar). That way, everyone will see it.

I'm playing a bit of catch up here, but here goes....

Announcing New Listserve for Community Supported Agriculture (CSA) Farms
Dennis Lamm, sustainable ag coordinator at CSU, manages a email listserv at CSU "csa_farms@colostate.edu". The listserv supplies information and networking potential for Colorado CSA farms and those folks who interested in supporting them. It currently has ~30 subscribers. The listserv is unmoderated, meaning that anyone subscribed can send to the listserv. This makes for a powerful networking tool for disseminating CSA related info and for organizing CSA gatherings. Email dennis.lamm@colostate.edu to subscribe.

CSU Now Taking Applications for 2008 Volunteer Master Food Safety Advisor Program -- Larimer Country registration due March 15th
Boulder, El Paso County Also Contemplating Training
CSU Extension offers 30 hours of intensive training on methods of canning, pickling, freezing, dehydrating, food safety and prevention of foodborne illness. Training is scheduled in the spring. The cost of the training is $75 with a commitment of 40 hours of volunteer service or $150 if you choose not to volunteer.For application information, contact:

El Paso County
Sheila Barry, Extension Agent
Email: sheilabarry@elpasoco.com
Telephone: (719) 575-8944
Website: www.coopext.colostate.edu/elpaso

Larimer County
Edie McSherry, Extension Agent
Email: emcsherry@larimer.org
Telephone: (970) 498-6008
Website: http://www.colostate.edu/Depts/CoopExt/LARIMER/MFSA.volunteer.htm

Routt County
Karen Massey, Extension Agent
Email: karen.massey@colostate.edu
Telephone: (970) 879-0825

Mesa County (Tri River Area)
Rhonda Follman, Extension Agent
Email: rhonda.follman@mesacounty.us
Telephone: (970) 244-1834

Main Campus Contact:
Marisa Bunning, Extension Specialist-food safety
Email: marisa.bunning@colostate.edu
Telephone: (970) 491-7180

Rural Business Opportunity Grant Program for Economic Development - Application Deadline: March 31, 2008.
The Rural Business-Cooperative Service, an Agency within the Rural Development mission area, announces the availability of grants of up to $50,000 per application from the Rural Business Opportunity Grant (RBOG) program for fiscal year (FY) 2008, to be competitively awarded. For multi-state projects, grant funds of up to $150,000 will be available on a competitive basis. The primary objective of the program is to improve the economic conditions of rural areas. Assistance provided to rural areas under this program may include technical assistance for business development and economic development planning.

USDA Rural Economic Development Loan and Grant Program for Economically Developing Rural Areas -- Application Deadlines: Third Quarter, March 31, 2008; Fourth Quarter, June 30, 2008.
The U.S. Department of Agriculture, Rural Business-Cooperative Service announces the availability of approximately $33.077 million of loan funds under the Rural Economic Development Loan and Grant program for fiscal year 2008. The primary objective of the program is to promote rural economic development and job creation projects. Assistance provided to rural areas, as defined, under this program may include business startup costs, business expansion, business incubators, technical assistance feasibility studies, advanced telecommunications services and computer networks for medical, educational, and job training services and community facilities projects for economic development.

Value-Added-Producer Grants Available
Application Deadline March 31
The RFP for the Value added producer grants has been released.Grants may be used for planning activities and for working capital for marketing value-added agricultural products and for farm-based renewable energy. Eligible applicants are independent producers, farmer and rancher cooperatives, agricultural producer groups, and majority-controlled producer-based business ventures. Applications are now being accepted for 2008. The deadline is March 31, 2008. Visit the USDA Rural Development Website for details and application information.

Grants for Food Stamp Terminals at Farmers' Markets

Rolling Deadline....

The Colorado Farmers' Market Association has received USDA grant funds to purchase terminals for farmer's markets so that they can process the electronic food stamp debit cards. For more information, please contact Sally Haines at 303-887-5971 or Click here to visit their website.

Restaurant Spotlight: The Mercury Cafe, Part II

The Mercury Cafe
2199 California Street
Denver, Colorado 80205

Information: 303-294-9281
Reservations: 303-294-9258
Dinner, Tues. - Sun., 5:30 - 11:00 p.m.
Brunch, Sat. & Sun., 9:00 a.m. - 3:00 p.m.

Last December, I did a posting on the Mercury Cafe praising their sustainable environmental practices and promising a follow-up on their food. Since then, I have visited the Mercury Cafe a number of times, and every time I go there I like it better.

Walking into the Mercury Cafe is like stepping into the warm, beating heart of the '60s. The red walls, adorned with oversized painted roses; the red and white twinkling lights; the plants; the exotic lamps; the wait staff and clientele -- they all take you back to those heady, optimistic days when we all wanted to change the world.

While other restaurants are trading on current trends toward conspicuous consumption and wanting to see and be seen, the Mercury Cafe has remained true to those "change-the-world" roots.

You're not going to find any Waygu/Kobe beef here.

What you will find is a menu that represents a laundry list of local producers, including Monroe Organic Farm, Rockhill Dairy, Grower's Organic Rainbow, Haystack Cheese, Organic Valley, Federal Devries Chocolate, Colorado Elk and Game, Campbell Hansmire Sheep, Alvarez Chili, Redbird, Alamosa Striped Bass, Cline Trout, Wynkoop Brewery, Jackrabbit Hill Winery, Peak Spirits and others. Their elk and lamb have only been fed their mother's milk, the grass on the mountain and forest forage. Their "Goat" Artisan Vodka is handmade by Rory Donovan in Palisade and their organic gin, brandies and grappas are distilled by Lance and Anna Hanson in the Gunnison North Fork Valley. They serve organic eggs, butter and dairy. And they offer a wide variety of vegetarian options.

Believe me, it's all good!

I have sampled a number of dishes there. Here are some epicurean highlights:

• They make all of their own breads and pastries using whole grains, natural sweeteners,and cold pressed oils. When you first sit down, they bring you a basket of whole wheat bread that is chewy, dense and nutritious -- just like your grandmother used to make. Add some sweet organic butter, and you're off to a great start.


• Their breakfast sausage, made by local producer Roy'L, is especially spicy and good.


• Their grilled elk is mighty tasty, offering a healthy alternative to conventional meats.


• Their Durango Poached Eggs are served on a bed of steamed greens and creamy melted Haystack cheese -- and believe me -- these are to die for!

They also offer a full schedule of events in the upstairs ballroom/theater -- from belly dancing to swing dancing lessons, from music performances to theater productions, and from documentary films to open-mike poetry readings. You can access the events calendar here.

As a side note, you're probably not going to find customers talking about their latest botox or detox. Whenever I've visited in the past few months, people have been meeting there to tackle big issues, such as world hunger, political campaigns, food justice, Darfur -- you name it.

Good food -- for the brain and the body.

Now that's nourishment!

Seeking Producers to Participate in Direct Marketing Survey

Attention local producers! Your assistance is needed!

Beth Coop, from CSU, is seeking local producers who will participate in a direct marketing survey in collaboration with the Colorado Institute of Public Policy, the Colorado Department of Agriculture, Rocky Mountain Farmers Union and the Colorado Organic Producers Association.

The survey is designed to assess the opportunities, barriers and interest levels of producers using various direct marketing strategies including the use of food directory listings and the involvement with various agricultural related organizations. The survey will also assess alternative marketing outlets, such as farmer's markets, K-12 schools, and other institutions.

The multiple choice and short answer survey should take roughly 15 minutes to complete. You will be directed to certain questions based upon your response. If you are not a Colorado food producer, please disregard it.

Your participation is voluntary. While there are no direct benefits to taking the survey, we hope participants will learn more about direct marketing opportunities. Your responses are crucial in helping to inform policy and address areas where marketing assistance is needed.

The study is anonymous. That means that no one, not even the members of the research team, will know that the information you give comes from you. Your name will be connected with the returned survey in any way. Also, there is no cost to taking the survey.

You can access the online survey here. We ask that you complete the survey by April 1. Whether or not you choose to complete the survey, you can receive a copy of the results by contacting: beth.coop@colostate.edu

Here's your chance to speak up. And please know that your participation will be greatly appreciated!

Restaurant Spotlight: ...and the "Bum Steer" Award Goes to....Elway's

Since the Oscars are coming up, I thought I'd start an award of my own: The Bum Steer Award. And it's going to the new Elway's downtown.

Designed to appeal to an upscale crowd, including "people living downtown, people traveling, and a heavy convention crowd at night," Elway's Downtown offers "100% USDA Prime Beef steaks, hand-cut on the premises, by the piece seafood raw bar, great wines at great prices, and a comfortable, memorable and attentive dining experience."

The Denver Post's Bill Husted reports that: "prices at Elway's Ritz-Carlton are about $1-$2 more than the same dishes in Cherry Creek. But breakfast at Elway R-C starts with one egg, any style, for $9. Kobe beef tasting is $65 for four ounces. . . ."

Wait. Did I hear Kobe beef?

Kobe beef comes from Wagyu cattle, which are genetically predisposed to intense marbling and (supposedly) superior taste. According to Wikipedia, "The meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value."

Wikipedia also outlines the health benefits associated with Kobe beef: "Because of the Wagyu cattle's genetic predisposition and special diet including beer and sake, wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats."

Various website promoting Kobe beef also praise the producers of these animals for raising them in luxury. Here's some marketing language from The Allen Brothers Website (purveyors of "Great Steakhouse Steaks.") "Wagyu cattle gain their tenderness from the exceptional way in which they are cared for. Wagyu are traditionally fed beer to maintain their fat content, and enjoy frequent massages and Sake rubs, where the fine rice wine is actually brushed into their coats to keep them supple. The resulting meat is nothing short of incredible."

Now, before you take out a second mortgage and go rushing down to Elway's for a sample, you should check out an article by Barry Estabrook in the December 2007 issue of Gourmet Magazine entitled Raising the Steaks. In it, he quotes Raymond Blanc, one of the few Western chefs to have visited a Japanese Kobe beef farm, and David Blackmore, an Australian cattle rancher who has made multiple visits to Japanese farms and agricultural centers over the years.

They paint a much different picture.

According to Blanc, "The animals were kept in some kind of crate, so there could be very little movement. They were very dirty from their own manure. It was disgusting, such a contradiction from what I'd read."

According to Blackmore, "From the time they are a week old until they are three and a half years old, these steers are commonly kept in a lean-to behind someone's house where they get bored and go off their feed. Their gut stops working. The best way to get their gut working again is to give them a bottle of beer. The steers have been lying in their own manure. The farmers are proud of their cattle, and the first thing they do is grab a bit of straw and rub the manure off. That could be seen as being massaged. Wagyu can also get a lot of joint swelling. I can imagine that farmers would be massaging joints so they could get the animals off to market."

According to Charles Gaskins, a Wagyu expert at Washington State University, "The steers grow so big and heavy, they get arthritic. It's a matter of keeping the animals going until they are ready to be harvested."

Elway's offers three different kinds of Wagyu beef on its tasting menu, including Kobe Kaishiki Farm Beef, Australian River Ranch Beef, and Clear Creek Farm American Beef. Just for kicks I checked out the Clear Creek Farm Website to see what they said about their beef, and I was pleased to find a web page devoted to animal health. However, when I clicked on it, there was no meaningful content on that page. Hmmm. I wonder why?

Now, I don't want to diss John Elway; anyone with a pulse in Denver has to remember the glory days of the Superbowl(s). He's active in charitable causes and you've got to love that.

Nor do I want to diss Elway's restaurant. In my previous Corporate life, I had a couple of work-related dinners there that were pretty darn good.

But I do want to sugest that he's missing an opportunity. What could be better than offering Colorado-raised, grass-fed beef and other meats to all those Convention Center tourists? Good for the customers, good for the cattle, good for local ranchers and good for Colorado.

Come on, John. Help us get the local foods movement over the goal line.