The Future of Agriculture Event: Learning as a Community

Peter Fugazzotto - MALT

By Peter Fugazzotto, Director, Communications

November 20, 2024

Last month, MALT hosted an inspiring panel discussion about the future of agriculture at the beautiful MALT-protected Stemple Creek Ranch. The event brought together an extraordinary group of agriculturalists and local food system leaders from Marin and Sonoma counties to discuss climate resilience, regional foodsheds, and the critical importance of protecting local agriculture with our supporter community.

MALT is proud to have convened this community-level discussion and looks forward to continuing and fostering this conversation.

MALT’s executive director, Lily Verdone, moderated the panel and helped guide the conversation. 

The panel included:

Duskie Estes – Chef, farmer, and owner of Black Pig Meat Company

Shelina MoredaFarm advocate and professional motorcycle racer

Nicolette Niman – Rancher, attorney, and author 

Loren Poncia – Rancher and owner of Stemple Creek Ranch

Stephane Saint Louis – Owner and chef of Table Culture Provisions

The lively and informative discussion highlighted both the challenges and opportunities facing local agriculture, and offered ways for us to take action and make a difference every day in our own communities.

Watch a highlight video of the community conversation below and find the full recording here.

Bay Area as the Place for Local Ag to Thrive

The panelists shared insights into why the Bay Area provides the ideal environment for local agriculture to thrive and the reasons why. “We are absolutely probably among the people on the planet that can do the most to actually help mitigate climate change,” noted Nicolette Niman, emphasizing the crucial role of regenerative agriculture in addressing climate challenges.

Loren Poncia shared the “Stemple Creek Way,” emphasizing “honesty, transparency, and quality” as fundamental principles for sustainable agriculture. As he noted, “If you can’t make the last place last, then it is not going to even be possible.”

Stephane Saint Louis agreed with bringing awareness to the community through these principles: “The honesty starts with chefs knowing we’re respecting the seasonality and what is available for us to use. The transparency is educating the guests on where their food is coming from. And the quality starts with the chefs by using the proper techniques to put these ingredients forward.”

When it comes to bringing others along in supporting the work happening on the ground, “we need to start talking outside of our circles,” urged Shelina Moreda, highlighting the importance of engaging with those who might not typically be part of agricultural conversations. “Lead with joy,” she emphasized, making agriculture something people want to hear about.

On Being a Smart Consumer

Every food purchase is a vote for the kind of food system we want to create. As Duskie Estes noted, “For every dollar that you leave in your local community, you actually generate an additional three.” Advice from the panel centered around – choose local, choose sustainable, and choose to be part of the solution. Here’s how: 

• Did you know that 8-10% of global greenhouse gas emissions are attributed to food loss and waste? We can do our part by buying only what we need, employing FIFO (first in, first out) when figuring out what to eat, composting as much as possible, freezing food, making stock, and saving scraps to feed to animals.

• Food has the fullest and best flavor when it’s in season and at the height of ripeness – you can be the simplest and best cook if you plan your meals around when foods are in season 

• Buy local, eat local – try buying food produced within 25-50 miles of where you live

• Know the face who feeds you – whether it’s the farmers’ markets where you buy food or the farmstands you stop at, get to know those who grow your food

• Similarly, support restaurants and chefs who purvey their food from local farmers and ranchers – check out menus, ask where the food comes from

• Remember that food brings joy to people and there is potential for greater joy when we know the face that has provided it, when we know that we’re supporting our local economy, and just joy in eating really good food

• “The Call of the Reed Warbler” by Charles Massey

Nourishment by Fred Provenza

Writings by organic farming pioneer Sir Albert Howard 

Nicolette Niman’s books on the livestock industry and ecological impacts

Writings by Alice Waters

How You Can Support the Future of Local Agriculture

As our community faces both challenges and opportunities, we invite you to join us in supporting local agriculture. Whether through supporting local farmers and ranchers, shopping at your local farmers’ market, engaging in policy discussions, or attending MALT events, any way you engage makes a difference. 

As MALT’s executive director Lily Verdone reminded us at the event, it’s about changing “hearts and minds and hands” – not just understanding the issues facing communities in the North Bay, but taking action to address them. The future of agriculture depends on our collective effort to protect farmland, support our farming community, and create resilient local food systems.

Stay connected with MALT to learn about upcoming events and opportunities to get involved in shaping the future of agriculture in our region.

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