annual reportfinal

Western

Upper Peninsula

Food Systems

Council

2018/2019 Annual Report

First Annual Report

The first annual report was written by Valoree Gagnon, and designed by Rachael Pressley, with contributions from Angie Carter, Kelly

Kamm, Evelyn Ravindran, Karena Schmidt, Michelle Seguin, and Kathleen Smith. Funding for the report was made possible by the

2019 Regional Prosperity Initiative, Western U.P. Planning and Development Region, the Great Lakes Research Center, and in-kind

contributions from our partners.

Great Lakes Research Center Contribution No. 70.

2019 Annual Report Western U.P. Food Systems Council

Acknowledgment

We first acknowledge that Michigan’s Upper Peninsula

is the ancestral, traditional, and contemporary

lands and waters of Indigenous nations, including

the Anishinaabeg— the Three Fires Confederacy of

Ojibwe, Odawa, and Potawatomi peoples. We also

acknowledge our many more-than-human relatives

who call this region home, and have done so since

time immemorial.

The Upper Peninsula is located within Ojibwa

(Chippewa) homelands and ceded-territory

established by the Treaty of 1842, the territory of Native

American nations in Gakiiwe’onaning (Keweenaw

Bay), Gete-gitgaaning (Lac Vieux Desert), Mashkiiziibing

(Bad River), Odaawaa-zaaga’iganing (Lac

Courte Oreilles), Waaswaaganing (Lac Du Flambeau),

Miskwaabikong (Red Cliff), Wezaawaagami-ziibiing

(St. Croix), Zaka’aaganing (Sokaogon Mole Lake),

Nagaajiwanaag (Fond du Lac), Misi-zaaga’iganiing

(Mille Lacs), and Gaa-mitaawangaagamaag-ininiwag

(Sandy Lake).

Ceded Territories, used with permission by Great Lakes Indian Fish &

Wildlife Commission (GLIFWC).

As the original caretakers of our region’s

lands and waters and life beings, we are

most grateful to all our relatives. We

thank you for your continued care for

our foodways in partnership with Upper

Peninsula communities, and local, state,

federal, and other governance entities

throughout the Great Lakes.

Assema (tobacco) plants growing at the community

garden. L’Anse, Summer 2018.

Table of Contents

1

2

5

6

9

11

13

15

17

19

21

23

Report Overview

Who We Are

Community Meetings

Houghton County

Baraga County

Western Gogebic County

Eastern Gogebic County

Iron County

Keweenaw County

Ontonagon County

Ongoing Activities

Next Steps

Four Sisters Gardening at the community garden. L’Anse, Fall 2019

Seeding wild rice, part of the Wild Rice Initiative restoration outreach and education efforts. Alberta, Michigan, Fall 2019. Photo by Todd Marsee, Michigan

Sea Grant.

Contact:

www.wupfoodsystems.com

wupfoodsystems@gmail.com

Suggested Citation: Gagnon VS, and A Carter, K Kamm, R Pressley, E Ravindran, K Schmidt, M Seguin, K Smith (2020). Western U.P. Food

Systems Council 2018/2019 Annual Report. Great Lakes Research Center Contribution No. 70, Michigan Technological University.

1

Western U.P. Food Systems Council


Report

Overview

The 2018/2019 First Annual Report of the

Western Upper Peninsula Food Systems

Council provides a synthesis of the

activities and knowledge gained with and

from our communities throughout the

Western Upper Peninsula (U.P.). The Report

is organized into 4 primary sections,

including 1) Who We Are, 2) Community

Meetings, 3) Ongoing Council Activities,

and 4) Next Steps. In Who We Are, we share

how we established the Council, our Vision

and Mission statement, our diverse roles

in our communities, and our Partners and

partnerships in food systems work. The

second section, Community Meetings,

represent the mass of information in this

Report. In this section, we share the voices

of Western U.P. community members

gathered from seven meetings hosted

throughout and by communities in our

region. Community members in Houghton,

Baraga, Western Gogebic, Eastern Gogebic,

Burning sage (smudge) at Wild Rice Camp. Alberta, MI, Fall 2019.

Iron, Keweenaw, and Ontonagon Counties

shared more about their food system

strengths and priorities as well as the

challenges encountered for community and

food systems’ wellbeing. Next, in Ongoing

Activities, we summarize Council funded

projects, educational outreach, and the

community-based research taking place

across and with our communities, including

multiple volunteers. Finally, in Next Steps,

we provide the Council’s overarching goal as

well as the short- and long-terms goals that

drive our Council’s activities and practices,

and also, offer some closing thoughts.

Seven Meetings Across Six Counties

County Location # of Attendees Date

Houghton

Copper Country

Intermediate School District

24 October 29, 2018

Baraga Zeba Community Hall 50 December 13, 2018

Western Gogebic Gogebic Community College 22 March 6, 2019

Eastern Gogebic Northern Waters Casino 26 May 15, 2019

Iron Windsor Center 14 July 30, 2019

Keweenaw Allouez Town Hall 11 September 30, 2019

Ontonagon Algomah Acres 11 October 10, 2019

Total Attendees: 158

2018/2019 Annual Report Western U.P. Food Systems Council 2

Who We Are

We are a community of hard

workers and innovators,

independent in nature yet always

willing to lend a hand to a

neighbor.

We are many stories that began at different times

and in different places with common themes,

efforts and values. In the summer of 2018,

through friendships, sharing meals together, and

lively dialogue, we started to weave and bind

our commonalities together. The Western Upper

Peninsula (U.P.) Food Systems Council is the result

of sharing our food resiliency dreams, desires for

equity and justice, and ultimately, a commitment

to be in the service of our communities.

As a new partnership initiative, we began to

organize and meet together regularly. From the

onset, we sought to employ a non-hierarchal

structure with consensus based decision making. In

our personal and professional roles as researchers,

Spring Leek workshop participants. Lac Vieux Desert. Spring 2019.

Foraged mushrooms from a landscape workshop. Pinery Lake Trails,

L’Anse, Fall 2019.

Vision

We aim to create a supportive,

interconnected, and equitable food system

across our region through service and

stewardship for the wellbeing of our earth,

air, and water, and all living beings.

Mission

We work to strengthen our communities

by identifying and supporting our food

systems’ unique resources, local needs, and

regional priorities.

planners, managers, writers, and advocates, we

were able to join dynamic skill sets, expertise, and

talents to learn more about our communities and

identify opportunities to support food systems

work in our region.

Our Council began many tasks all at once –

constructing a website, creating a vision and

mission statement, identifying short- and longterm

goals, and identifying and writing grant

proposals for achieving those goals. To ensure

our work was informed by the people and places

we intended to serve, all of these tasks were

dependent on building partnerships and engaging

with communities throughout the Western U.P.

Holding county meetings and workshops became

central to our work in this first year. It was through

these county meetings that we were able to

identify our unique resources, local needs, and

regional priorities for the Western U.P.

3



About the Council’s founders

Angie Carter (she/her) is a rural sociologist studying agrifood systems, community sustainability, and environmental social change. Over the past

year, she has assisted the WUPFSC in grant-writing, research, facilitation, and the integration of student projects through her work as an Assistant

Professor of Environmental and Energy Justice in the Department of Social Sciences at Michigan Tech University (Houghton, Michigan). A transplant

to the Upper Peninsula, she earned a PhD in sustainable agriculture and rural sociology at Iowa State University and is learning a lot about her new

home. Angie is a proud member of the Keweenaw Co-Op and Ryan St. Community Garden in Hancock, MI, a board member of the Women, Food and

Agriculture Network, and a creative writer. You can reach her at ancarter@mtu.edu.

Valoree S. Gagnon (she/her) serves as Director for University-Indigenous Community Partnerships at the Great Lakes Research Center, and a

Research Assistant Professor for the College of Forest Resources and Environmental Science, at Michigan Tech. Her research, teaching, and service

centers on elevating Indigenous peoples and knowledge, facilitating equitable research practice and design, and guiding partnerships that prioritize

restoring Indigenous land and life in the Great Lakes region. Her work as part of the Council has been to assist community meetings planning, website

development, grant writing, outreach activities, and writing the first annual report for the Western U.P. Food Systems Council. Valoree is a Baraga

County resident who loves Lake Superior and walking her dog on the Falls River Falls trail, and also, is an avid berry-picker and -jammer. You can reach

her at vsgagnon@mtu.edu.

Kelly B. Kamm is an Assistant Professor in the Kinesiology & Integrative Physiology at Michigan Tech. She is an epidemiologist, working to

understand and address societal and individual barriers and motivators to health-related behaviors in rural communities, particularly breastfeeding

practices and first food introduction. Kelly’s work to support the Council has been to develop a questionnaire to assess consumer experiences and

interactions with the local food system and help identify and interpret existing data that may have relevance to the Council’s mission.

Rachael Pressley (she/they) serves as the Assistant Regional Planner for the Western U.P. Planning and Development Region (WUPPDR). She helps

the Western U.P. Food Systems Council through grant writing, website development, integration into public policy, and program development. They

find community-based food systems work deeply personal, radical, and inspiring. In 2020, Rachael hopes to expand her garden at home, build a

composting system, and to honorably forage for wild foods in season. You can reach her at rpressley@wuppdr.org.

Evelyn H. Ravindran is an enrolled member of the Keweenaw Bay Indian Community (KBIC) and is the Director of Natural Resources for the KBIC.

In working for the KBIC for last twenty-nine years, she has served in many capacities for the protection of treaty resources and revitalization of food

sovereignty. In addition to the Western UP Food Systems Council, her current service includes the Buffalo Reef Taskforce, Michigan Wild Rice Team,

Committee for Michigan’s Mining Future, and the Torch Lake PAC. Her main priorities are to share KBIC stewardship principles for Lake Superior basin

communities. In her time away from work, she enjoys seasonal gathering activities and spending time on the water with her family and friends

including her mother, four children and three grandchildren.

Karena Schmidt is an ecologist for the Keweenaw Bay Indian Community Natural Resources Department. Within her oikos are lichen and fungi

of intricate beauty, orchids of the boreal sort, increasingly fertile garden soils, trees that have grown very old, dark fruits, buzzing invertebrates

pollinating alluring blossoms, wetland teas that energize and heal, vertebrates beckoning with new pathways to follow, and manoomin telling vivid

stories to guide her with teachings on how to reciprocate the many gifts from the Earth.

Michelle L. Seguin serves as the Director of Community Health at the Portage Health Foundation. Much of her work in this new role is focused on

bridging food systems and health systems in the Western U.P. As a family medicine physician, Michelle piloted the first fruit and vegetable prescription

program in the U.P. in 2017. She recently joined WUPFSC in August 2019 and has assisted with planning community meetings, grant writing, and

outreach activities such as the Western U.P. Food Summit. Michelle is a Houghton County resident who enjoys gardening, foraging, and spending

time in Nature with her family. Michelle and her husband, Dan, run a small-scale apiary, Oskar Apiary & Gardens, on their farmstead in Oskar Bay.

Kathleen Smith is an enrolled member of the Keweenaw Bay Indian Community (KBIC) and is currently the Habitat Specialist at the KBIC Natural

Resources Department. She promotes food sovereignty through sharing cultural teachings and engaging in collaborations to build a healthy food

system within the community. She is dedicated to biodiversity for traditional plants and is responsible in overseeing the tribal native plant restoration,

wild rice restoration, and the invasive species program. Kathleen coordinates educational tours, community workshops and workdays with partners,

community volunteers, and mentors KBIC youth. Kathleen enjoys gathering cultural medicines, traditional foods, and plant materials for basket

weaving.


Our Partners

We are our partners - the Western U.P. Food

Systems Council (WUPFSC) is a grassroots

coalition made up of government, non-profit,

university, public, and private entities across

Michigan’s Western Upper Peninsula. We are

comprised of diverse partners, including the

Keweenaw Bay Indian Community and Lac

Vieux Desert Bands of Lake Superior Ojibwa

(Chippewa), Michigan Technological University,

Portage Health Foundation, Keweenaw Co-op,

and the Western U.P. Planning & Development

Region. Each of the project initiative partners

serve on the Council’s core development team.

We are food growers, food service workers,

consumers, grocers, settler-descendants, tribal

members, students, educators, activists, and

allies. WUPFSC engages people across income,

education and expertise, and age categories as well

as non-tribal and tribal partners. This engagement

is critical for intergenerational learning, relearning

about and from our more-than-human relatives,

and promoting increased access to healthy foods

and medicines. We live in a forest- and waterrich

environment that historically provided an

abundance of foodways, but today, access to

fresh, local, and culturally-appropriate foods

remains a challenge for a large amount of our

population. This challenge is also exacerbated

by the transformation of the lands and waters,

and the loss of knowledge related to the region’s

foodways and medicines. Ultimately, we aim to

promote food sovereignty, strengthen wellbeing

and cultural identity, and sustain knowledge for

future generations.

Steering/Logistical Partners 2019 Funding Sources Collaborative Partners

Portage Health Foundation

Michigan Tech University

Keweenaw Bay Indian Community - Natural

Resources Department

Western U.P.

Planning & Development Region

Michigan Local Food Council Network

(Michigan State University

Center for Regional Food Systems)

Michigan Health Endowment Fund

Regional Prosperity Initiative - Western U.P.

Planning & Development Region

Great Lake Research Center - Michigan Tech

Western U.P. Health Department

Lac Vieux Desert Band of Lake Superior

Chippewa Indians

Keweenaw Co-op

U.P. Food Exchange

Taste the Local Difference

U.P. Health System - Portage

Baraga County Chamber

Ironwood Area Chamber

Aspirus

University of Michigan

Lake Supeior Stewardship Initiative

Ryan St. Community Garden

Western U.P. Regional Chamber

Indigenous Peoples’ Day Campaign

Iron County Economic Chamber

Main St. Calumet

Northwind Co-op

University of WI Extension

MSU Extension

5



Community Meetings

Connecting with communities across the Western Upper Peninsula is central to building a

strong foundation and furthering the commitment for the future of food systems work in our

region. Our primary intention was to get to know our communities - the existing food systems

initiatives in progress and the various priorities that each county desires to address. To that aim,

we constructed a plan to host a meeting in each of the six U.P. counties. We soon learned that

Gogebic County is a vast area with major differences and distance between the east and the west.

Therefore, we decided to host two meetings in Gogebic County, making our total plan to include

seven meetings.

County meetings began in October 2018 and continued through October 2019, about one meeting

every other month (See map below). Each meeting was used to build upon the next in an iterative

process. As we collected more information shared values began to emerge. The planning process

would begin with identifying a local food systems advocate, and collaboratively developing a

place-based agenda for each county workshop. Meetings began with an acknowledgement of

Indigenous lands and people, and a brief overview of the Western UP food systems council. We

then engaged in an introduction activity so that folks could get to know each other in pairs, and

introduce each other to other meeting participants. One to two guest speakers were invited to share about a food systems

related project, program, or resource. Finally, the workshop included an activity that was designed to gather county specific

information about their food system resources, knowledge, skills, strengths and challenges, and ongoing priorities. In what

follows, the meeting summary and shared information is presented below by county.


HOUGHTON COUNTY

OCTOBER 29, 2018

6:00-8:00PM

COPPER COUNTRY INTERMEDIATE

SCHOOL DISTRICT, HANCOCK

Approximately 25 people from across four counties in the

Western U.P. joined the Food Systems Council meeting in

Houghton County. One guest presenter shared information

on food system resources in our region, Alex Palzewicz,

Taste the Local Difference. This was followed by an activity

designed to establish themes and to begin to develop a

working narrative for the Council. In the activity, meeting

participants were split into four groups and four poster

boards with questions were passed around the different

work groups. Each group took time to discuss each question

and then contributed their responses onto the different

poster boards. The following information, organized by

the four questions, includes the responses gained from

participants in the Houghton County activity.

1. What are the challenges you face and

what do you see others facing?

Many unique challenges were identified from Houghton

County participants. These challenges are organized into

five overarching themes although significant overlap exists

between them.

Access challenges were identified in many ways: lack of

access to local foods, affordable foods, whole foods, fresh

fruits and veggies; lack of access to spaces, equipment,

resources, and communication to grow, process, and

preserve local foods (e.g., community kitchens or public

greenhouses); and lack of infrastructure for food storage

and transport.

Environmental challenges include: geographic

challenges such as a short growing season, winter,

seasonality, and the inability to source local food yearround;

as well as other environmental challenges due to

phenomenon such as climate change, toxic contamination

and pollutants, loss of biodiversity, and invasive species.

Law, policy and politics challenges include:

environmental law and policy (regional, national and global)

relating to food chemicals (e.g., pesticides, herbicides,

rodenticides, fungicides), distribution regulation (USDA

etc), energy, and waste; and capitalism (subsidies and

food policy), and overall ‘politics bullshit;’ and suggested

alternatives such as adopting sustainable fertilization

practices, and matching supply bought from local producers

to demand from participating buyers.

Financial and economic system challenges noted

were diverse, from the individual household to regional and

global practices, including: the lack of money to purchase

and eat healthy foods (e.g., ‘calories are cheap and nutrients

are expensive’), and lacks in financial sustainability; and

wider system challenges such as marketing, monocrop

culture, commercial agriculture, and labor practices.

Social and societal challenges were varied and vast,

relating to health and disease issues, education needs, and

contemporary culture including: lack of time and energy to

eat healthy, a need for education why fresh food is important,

and a culture doesn’t prioritize fresh local foods. Others

acknowledged that challenges related to food systems

are due to loss of culture, loss of knowledge and culinary

tradition, that social ties and connections are missing, and

recognizing that people are in a process of relearning about

food systems, the connections between food and health,

coordination between generations, and better prioritization

to know where to put resources and time. Some noted

that challenges lie in particular perceptions, including:

overcoming preconceived notions of healthy, that good

food is expensive or ‘hippy,’ and the perception that healthy

equals unaffordable.

7



HOUGHTON COUNTY, CONT...

2. What do you hope to gain/give/do with

the Western U.P. Food Systems Council?

Many hopes for engaging with the Western U.P. Food

Systems Council were documented from Houghton County

participants. Organized into five areas, many ideas are closely

related.

Some hopes address specific food system challenges

such as: more access to fresh food, fresh local food for all, shared

commercial certified kitchen space, and local processing

facilities. It was also hoped that the Council would assist in

economic priorities, including: economic robustness, a

sustainable food economy, increase healthy food access and

participation in the local economy, increase in educational

institutions’ buying and supporting more local foods, and

promoting barter systems in our region.

Hopes that the Council will support further knowledge

and understanding about food systems were noted such

as: identifying where organizations and skill sets overlap,

understanding what work needs to be done by setting goals

and ranking priorities, developing food policy from within that

ensures that our food is safe, and understanding food through

relationships with growers, and also, to create educational

resources, share content, share knowledge, and support

education overall.

Resources and support for specific groups were

also stated as Council hopes: for example, local farmers

support, programs for youth, assistance for school grants

and collaborations for school projects, grow more food at

schools and workplaces, food code assistance that promotes

food sovereignty, cooking classes and local foods recipe

book, and fundraising for these priorities. There was a focus

on community needs such as the re-use of and minimization

of food waste, prioritizing quick turnover crops that people

can harvest quickly for schools, and community composting

spaces that included brush piles and leaves. Others hoped

to give time and volunteer for the Council while gaining

volunteer support for local food system initiatives.

It is hoped that the Council will facilitate

community connections between different

groups and venues, including: relationships between

vendors and consumers and every consumer, link

CSAs to institutions, connect farmers to local buyers,

and connecting producers to consumers. There

were also hopes to strengthen relationships across

the region by hosting locally food based meetings

and community meals, restarting the food summits,

celebrating native foods, and having fun! These

connections were aimed at improving livelihoods,

gaining social connections, having a greater sense of

community, and attaining closeness with nature.

3. What does a healthy food system

in the Western U.P. look/taste/feel

like?

Envisioning a healthy food system in our region stirs

up the senses in Houghton County. Responses are

organized into three major themes for the Western

UP.

Participants noted that diversity, equity, and

inclusion are important to a healthy food system

in our region, diversity of food system participants

(old, young, all backgrounds, all family members),

equitable participation, and inclusive of all income

levels. Also important is variety of goods, producers,

and consumers, a system that is collaborative and

working together, and a system that provides

connections to organizations, people and ideas.

A healthy food system in the Western U.P. was clearly

articulated as a place-based and people-based

system. Participants stated that place-based healthy

food systems are regenerative, localized economies,

and that seasons, food in seasons, local cuisine in

season, and fresh, natural foods, localized meat and

wild game are important. Critical to a place-based food

system, many noted environmental characteristics

such as no pollution, clean water, healthy soil, land

protection from industry, sustainable environment,


HOUGHTON COUNTY, CONT...

and less waste, less waste, and less waste in the food

system. These characteristics taste better, fruity, more

nutritious and delicious, and like the seasons themselves.

With strong connections to a place-based system,

participants stated that healthy food systems are

social and cultural people-based systems, including:

a stronger connection to our land, bartering and

trade, independence, and that foods are affordable,

convenient, and accessible. Several people-based ideas

were put forward, such as more hoop houses to take

advantage of all seasons, more space for community

gardens, year-round markets with season extension, and

aquaponics. Others addressed food preservation ideas,

including expanded processing capacity, preserving and

canning, temporary community kitchens and food carts,

and increased storage of food. Ideas for distribution

were also put forward: more distribution channels,

delivery van to rural and distant places, fresh food to

corner stores, 25% fresh local food in schools/hospitals/

daycares, farm to table restaurants, and hotels/motels/

party stores (farm to table). Outreach avenues were

also noted as a part of healthy food systems, including

food cooked and prepped in school with kids learning

how, more people cooking (CSA survey read “we don’t

know how to cook this stuff”), more individual efforts for

growing and cooking foods, and finally, getting back to

cooking as a social practice.

4. What strengths do you see in the

Western U.P. Food System?

In Houghton County, participants identified a variety of

strengths that are important to the Western U.P. food

system. Outlined below, these strengths focus on the

region’s people and the landscape.

Many strengths center on the people in the region,

acknowledging Indigenous knowledge holders, and

recognizing a ‘UP identity,’ resilience, caring people, and

‘sisu’ characteristics (e.g., perseverance, courage, and

determination), and that people do a lot for each other

in the U.P.. As a rural area, participants acknowledge

networking strengths and that smaller communities

The first meeting for the Council resulted in visioning boards filled

with gratitude for our local food system. Hancock, Fall 2018.

makes it easier to network. Specific groups of people

were identified as food system strengths, including the

Western U.P. Food Systems Council, lots of local farmers,

young people and their support, the Keweenaw Co-op,

the city of Houghton and their support, and the MSU

extension in Hancock. Other strengths were directly

tied to peoples’ actions such as the region’s community

gardens, farmers markets, seed collectors and seed

swaps, locals growing food, city of Hancock’s support of

community garden supplies/water/mulch, the University

and College, community classes, and the increased

interest in local food and gardening more widespread.

Other strengths in the food system are attributed to the

gifts of the landscape including its rural land and

abundance of natural resources such as the water, forests,

trees, and soils. People also noted the history and legacy

of food in the region, including the fish, deer, waterfowl,

wild berries, mushrooms, apple trees, and other wild

orchards. Finally, landrace is stated as a strength, which

acknowledges the region’s variety of plants and animals

that have developed and adapted over time in response

to its unique natural and cultural relationships.

9



BARAGA COUNTY

DECEMBER 13, 2018

5:30-7:30PM

ZEBA COMMUNITY HALL,

L’ANSE INDIAN RESERVATION

Approximately 50 people from at least four counties

joined the Western U.P. Food Systems Council meeting in

Baraga County. Courtney Archambeau and Jack Wilson from

Michigan Tech’s Communities and Research class (Dr. Angie

Carter) presented on their preliminary assessment of the

local food system in Houghton County and recommended

best practices. Their final report can be found on the website

here: https://www.wupfoodsystems.com/reports. This

was followed by an activity designed to further develop

a Western U.P. food system narrative by adding to the

information started at the Houghton County meeting. In the

Baraga County activity, meeting participants were split into

six groups and six different work stations were set up. Each

station had a set of notecards with the statements from the

Houghton meeting written on them. The groups worked

at each station to 1) organize the notecards into similar

groups based on content, 2) develop a theme conveying

the ideas for each grouping, and 3) revise/add what they

see is missing from the first iteration.

The following information, organized by the four questions,

includes the thematic ideas created by participants in the

Baraga County activity.



Outlined below, Baraga County participants organized and

provided themes on food system challenges.

Many challenges were organized as largely systemic –

environmental, social, and political barriers from

outside the region, and as a result, limits local capacity

to address them. Participants provided themes such as

1) anthropogenic threats and challenges, threats to our

environments, 2) local, regional, national, and global

infrastructure/systems, 3) environmental/ natural resources

challenges - things are very hard to change, and 4) identifying

and overcoming social barriers. One theme connected

challenges directly to the political system, stating that

“Politics control subsidies, food policy, marketing, laws and

zoning; so this controls the food system.”

Michigan Tech students present their preliminary assessment of the

food systems to the Council. L’Anse, Winter 2018.

Challenges were also organized to acknowledge

specific place-based, people-based barriers,

and some themes noted potential ways to address

challenges in the Western U.P. Local challenges were

provided themes such as 1) Healthy food is difficult to

grow and access, given our short growing season and

geography, 2) It takes land, time, energy and money

to eat healthy; calories are cheap and nutrients are

expensive, and 3) Loss of culture and connection to

the land and history, and as a result - food. Participants

provided outreach themes such as 1) communication

being foremost, 2) educate people on the importance

and affordability of fresh food, and 3) special needs and

diets can be accomplished locally. Finally, one theme

noted local accountability, specifically that having a

local food system in place is the first step in making

local food more affordable.

2. What do you hope to gain/give/do

with the Western U.P. Food Systems

Council?

Baraga County participants organized and provided

themes on the ways Western U.P. communities envision

interacting with the Food Systems Council. Their

contributions are noted below.

First, community and Council interaction

opportunities are diverse, as participants noted

themes such as, “There are lots of ways to get people

involved in the food system,” and “There are many

networks at different scales within the food system.”


BARAGA COUNTY, CONT...

Others organized the information and provided themes

focused on Council interaction to achieve a healthy

local food system, such as strengthening the local

economy in food production and distribution, and to

facilitate healthy local communities, such as

participatory community engagement and reconnecting

to essential human lifeways. Finally, participants included

more needs-based interaction, whereby interaction

can lead to supportive and positive initiatives, flow of funds

into the local system, the steps to get to where we want to

be, and “Help!”

3. What does a healthy food system in

the Western U.P. look/taste/feel like?


Western U.P. Food System?


themes on the many Western U.P. food system strengths

identified by our Houghton County participants.

Participants summarized that the Western U.P. includes

positive qualities of our community to build from, and

that diverse perspectives working together lends

support and promotes pathways to understanding.

Finally, participants also gleaned themes such as

recognizing our human resources is a necessary step

in beginning, and recognizing our natural resources

is a necessary step in beginning.


themes about envisioning a healthy food system. Three

overarching themes were identified from the activity

information gained from Houghton County participants.

In envisioning a healthy food system, Baraga County

participants created themes that are diverse, equitable,

and inclusive for both people and the environment.

Specifically, themes were noted as, 1) Diverse perspectives

lead to more robust systems; 2) Build a local and regenerative

food system; 3) Sustainable food systems lead to sustainable

development; 4) Growing and producing foods should be

safe, sustainable and protective of the environment; and

5) Community education and community input is key to a

healthy food system.

Attendees worked in teams to aggregate the previous meeting data

while visiting with one another. L’Anse, Winter 2018.

Increased access was a major theme for envisioning

a healthy food system in the Western U.P. Participants

articulated this in many ways, including our local system

as having “qualities of access,” expanded access to healthy

foods, and other themes such as 1) We can improve

localized economies by increasing access to fresh foods; 2)

Food storage is important to access of seasonal foods; 3)

Whole foods are a necessity; and 4) Creating more supply

through diversity.

Baraga County participants also organized characteristics

into themes describing connectivity in the Western U.P.,

including 1) Well-developed community connections, 2)

Active Food Highway; and 3) Components of an effective

network for a localized food economy.

Jack, Diego, Andy, and Kelly worked with local food system datasets at

Zeba Hall. L’Anse, Winter 2018.

11



WESTERN GOGEBIC COUNTY

MARCH 6, 2019

6:00-7:30PM

GOGEBIC COMMUNITY COLLEGE,

IRONWOOD

Approximately 20 people from at least three counties

joined the Western U.P. Food Systems Council meeting in

Western Gogebic County. Guest presenter Eleanor Bolich

shared information about the Northwind Natural Foods Coop,

and guests Amy Nosal and Darrin Kimbler presented on

organizing local farmer’s markets and University of Wisconsin

Extension’s Maple Syrup Initiative. This was followed by an

activity designed to begin development of the Council’s

mission and vision statements for the Western U.P. In small

groups, Western Gogebic County participants were given

the information developed from the Baraga County meeting.

They were asked to make additions to the information as

needed, and then, they drafted summaries from the themes.

The following information, organized by the four questions,

includes the mission and vision development work that was

created by Western Gogebic County participants, using the

Baraga County thematic ideas activity information.



Western Gogebic County participants summarized challenges

with primarily a local mission and vision focus. They noted

challenges as a local consumer such as transportation to

and from the township’s

market, and a limited number of vendors and

producers. Challenges within the local region were

also stated such as the short growing season which

contributes to time constraints for growers and

markets. Additional challenges were recognized for

producers, particularly marketing, with high costs,

lack of strategies and venues, and limited knowledge of

local marketing audiences. Finally, season extension

infrastructure and tailored practices were

articulated as priority needs to address local challenges.

2. What do you hope to gain/give/do

with the Western U.P. Food Systems

Council?

Western Gogebic County participants summarized the

hopes of community-Council interaction for the future.

Participants identified the Western U.P. mission and

vision as multi-cultural and inter-generational

learning, knowledge exchange and interaction

opportunities in many ways. One group suggested

place-based outreach such as educational initiatives

for the community on specific produce which grows well

in our own climate. Another group focused on peoplebased

outreach, noting that learning opportunities

were desired: “Continue leading with the farmers market

with specific attention across lifespans and cultures from

youth to elders.” Finally, a group identified food-based

outreach, community-based workshops such as weekly

taste testing events, focused on specific education on

what each produce contains. This idea could easily be

applied to many local healthy foods.

3. What does a healthy food system in the

Western U.P. look/taste/feel like?

Depot St Farmers Market in Ironwood, MI.

Photo Credit: Depot Park Farmers & Artisans Market Facebook.

Western Gogebic County participants illustrated Western

U.P. Food Systems Council mission and vision insights

from the senses of other county participants and local

strengths. Recognizing the rich histories of local

food, and that food is a way to share cultures with

one another, participants assert that community

education and community input is key to a healthy

food system in our region. The Council’s mission and vision

development also needs to directly address current

system challenges:


Northwind Co-op located in downtown Ironwood, MI. Photo Credit: Northwind Co-op, http://northwindcoop.org/.

1) We can support localized economies by

learning and relearning.

2) A healthy food system in the Western U.P. creates

more food access to healthy food in our region

through our diversity of foods and well developed

community connections.

3) A local regenerative Western U.P. food system

improves localized food economies.

4) A healthy food system in the U.P. includes food

storage and more access to seasonal foods and

community-based education.

Finally, one group summarized a Council mission

and vision in the following way: One of the necessary

beginning steps is to reenergize our natural and

human resources. Working together to support

our diverse perspectives and promoting pathways to

understanding using the positive qualities of ours to

build from and such history of local foods. Our food is

a way to share our culture.


Western U.P. food system?

Participants in Western Gogebic County created

meaningful narratives that describe our strengths

in the Western U.P. food system. It is important to

acknowledge our region’s existing strengths in the

Council’s mission and vision. The following summaries were

provided by participant groups in Western Gogebic County:

Community members have remained here, return here,

or have sought this place out because of an ecology that

approaches a wildness or proximity to nature.

Our region has a unique history of integrated food and

culture. The landscape provides fresh fish, wild berries,

tappable trees, game, and medicines to satisfy both selfsufficiency

and generosity.

The Western U.P. has many positive qualities to build from

including a rich history of local foods and communities

sharing foods as a way to share culture. Our many diverse

perspectives and human resources will promote

pathways to a stronger food future.

The Western U.P. has a rich history of local food where food

has been an avenue for sharing the diverse cultures of

our area. This diversity lends a richness to our interactions as

we strive to understand the unique qualities we each bring

to the table. We are a community of hard workers

and innovators, independent in nature yet always

willing to lend a hand to a neighbor.

13



EASTERN GOGEBIC COUNTY

MAY 15, 2019

1:30-3:00PM

NORTHERN WATERS CASINO,

LAC VIEUX DESERT INDIAN RESERVATION

Approximately 25 people from across four counties joined

the Western U.P. Food Systems Council meeting in Eastern

Gogebic County. Prior to the Council’s afternoon meeting,

Lac Vieux Desert led a Wild Leeks Workshop which included

guest presenter Michelle Jarvie (MSU Extension), a wild

foraging field trip, and a cooking class and taste testing

event. This was followed by a Council luncheon, catered by

the Sugar Bush Restaurant, and teachings on the honorable

harvest, led by Kathleen Smith of the Keweenaw Bay Indian

Community. The Council meeting began with an update

of recent Western U.P. Food Systems Council activities by

Rachael Pressley (WUPPDR).

The Eastern Gogebic County meeting marks the beginning

of a different community-based activity for the remaining

County meetings. In order to facilitate networking across our

region, we transitioned to asking collective brainstorming

questions related to knowledge, locations, and events. To

facilitate the information-and-food-resources-share activity,

four questions were posted on large posters throughout the

meeting space, one question per poster. Participants were

asked to contribute responses using post-it notes, and to

freely engage in conversation with different participants

during the course of the question-based activity. Participants

were also encouraged to continue adding contributions

to the posters until the close of meeting. Numerous faceto-face

conversations filled the room during this activity.

Additionally, we featured a new activity -- a story share

-- featuring individual stories to highlight our unique

experiences within the food system. Roger LaBine, the water

resources technician for Lac Vieux Desert and recipient

of the 2019 Michigan Heritage Award for his dedication

to manoomin (wild rice), shared about his experiences

advocating for plant communities. Alex Palzewicz, the UP

Local Foods Coordinator for the UP Food Exchange, shared

about growing up with 4H in the Upper Peninsula; Munkaila

Musah, a graduate student at Michigan Tech, shared about

the introduction of GMO crops in his own community

in Ghana; and Ziigwanikwe (Katy) Bresette, an Ojibwe

educator and graduate student at Michigan Tech, shared

about attending the Great Lakes Intertribal Food Summit

earlier that season.

Organized by the four poster questions, the following

information-and-food-resources-share activity ideas were

gained from Eastern Gogebic County participants.

1. What do YOU forage for? or WHY don’t

you forage?

Eastern Gogebic County participants forage for foods in the

land and waters, and items for utility purposes. The word

cloud (See page 14) describes foraging activities for Eastern

Gogebic County participants, which can also be illustrated in

this participant’s statement, “Whatever I can find!”

There are also reasons that prevent Eastern Gogebic County

participants from foraging. Primarily, participants expressed

a lack of knowledge in foraging and identifying forageable

foods, and lack knowledge in appropriate locations, access

and ownership of harvestable lands. This lack in knowledge

creates a lack of confidence and even fear for foraging.

Finally, several others indicated that impediments are due to

inadequate time, lack of time off of work, and not having

the right equipment also contribute to not foraging as much

as they would like to.

2. Food in our community: What do you

want to know? What do you want to

share?

Participants in Eastern Gogebic County expressed both

learning and sharing interests. For the majority of the listed

items, it appears that most are stated learning interests

versus sharing interests. Some knowledge sharing desires

were stated as follows: aquaculture, permaculture,

and minimum impact forestry. Another shared that

Mole Lake’s gas station and hotel gift shop sells wild rice.

Stated interests are both general and specific in the County.

There are interests related to local foraging and gathering,

such as learning more about 1) wild rice and ricing, 2) when

and where to look for seasonal foods, 3) forest medicines, 4)

local pear trees, 5) harvesting maple syrup, 6) wild edibles, 7)

how to fillet a fish, 8) sharing foraged foods with elders, and

the homeless and others in need, and 9) gathering societies


EASTERN GOGEBIC COUNTY, CONT...

interests include: 1) funding for equipment; 2) training

production; 3) marketing produce; and 4) “Honorable

Harvest” certification. Finally, questions and statements

about SNAP and EBT were as follows: How do we get

more farmer’s markets to take SNAP/EBT? What are the

barriers for doing so? Getting more local food into grocery

stores will be one way for community members to use EBT

benefits and stretch those benefits further.

3. Tell us about food celebrations,

festivals, and farm stands in our region!

Foraging activities indicated by Eastern Gogebic County Participants.

Watersmeet, Spring 2019.

or groups in our region. There are also interests pertaining

to gardening, including learning more on 1) gardening

techniques, 2) soil, 3) weeds, 4) what to grow, 5) when

and how to grow medicines, and 6) how to increase

community gardens in our region. Participants were

also interested in food preparation and long-term

storage such as cooking and preparation knowledge for

local foraged foods, and how to can veggies and meat.

Some participants are interested in individual and

family food system challenges; the following

questions were posed: 1) Do you have difficulty obtaining

consistent access to food for your family? 2) What are

barriers to eating healthy food? 3) Do you shop at farmer’s

markets? 4) How often do you cook and eat at home? 5)

Do you grow your own food?

Finally, there are numerous learning interests related

to farms and markets. Some wanted to know more

about farmer’s markets, where they are and when

they are open. Others were interested in easier to find

information about local u-pick farms such as maps

and open times, and identifying what people want

farmers to grow more of. Participants also inquired

about local foods for sale (maple syrup, maple sugar,

wild rice, and maple vinegar), farmer’s that are willing

to share or trade, ways that consumers may get the

most out of local farm purchases, and the need for more

young farmers in our region. Farmers and harvesters

Participants at the Eastern Gogebic County workshop are

aware of and engage in food celebrations, festivals, and

farm stands across the region. The following events and

markets were shared:

• 1st Annual Fall Feast Fest, Dynamite Hill Farms, end of

September/ early October 2019

• Great Lake Intertribal Food Summit

• Humongous Fungus Festival (Crystal Falls)

• Cheeseburger Festival (Caseville)

• Farm stand - Grego (Atlantic Mine)

• Tribe Fall Feast

• Wild rice camp (KBIC)

• Traditional ceremonies throughout the year

• Pasty Fest (Calumet)

• Strawberry Festival (Chassell)

• Apple Fest

These will be included in the Western U.P. food

systems story map so that more folks may learn about

additional ways to engage in local food systems

(https://www.wupfoodsystems.com/story-mapping).

Additional celebrations were noted such as those

associated with the work place, specifically, wild office

potlucks at the KBIC-NRD and employee picnics (no place

provided). Finally, one person stated: Let’s create one “west

end local food fest”.

4. Tell us about the places you get food that is

NOT grocery store?

Participants who attended the Eastern Gogebic County

workshop nourish their families and communities from

15



EASTERN GOGEBIC COUNTY, CONT...

food sources across the region’s land and water. Many of

these identified places will be added to our developing

Western U.P. food systems story map so that many folks can

learn more about the local sources of foods in our region:

https://www.wupfoodsystems.com/story-mapping. Several

participants specified their home and family members’

yards and backyards, and also, gardens as local food

sources such as gardens of their own, community gardens,

community fruit trees, and friends and neighbors’ gardens.

Many people noted the importance of the forests, fruit

forests, and the trees, and several water bodies were

also included (rivers, lakes, and Lake Superior), or as one

individual stated, “Every place it grows.” Markets were also

noted, including the farmer’s markets in Hancock, local food

stands and farm stands, the Co-op, and Stoffel’s in Ironwood

(farm store); other market places, such as gas stations (for

local potatoes in Houghton), coffee shops, and the local

casino and hotel gift shop (for wild rice, syrup, and jam) were

also noted. Farms are also a source of local foods for county

participants, such as u-pick berry farms and a mushroom

farm. One person mentioned that food in schools is also an

important food source. Finally, share, barter, and trade

networks, with and from those who can and are willing –

friends, family, neighbors, community members, and other

Reservations (wild rice, fish, medicines, and deer and beef

from their freezers) are also recognized as part of the local

food system in the Western U.P.

Kathleen Smith presenting on honorable harvesting. Watersmeet, Spring

2019.

IRON COUNTY

JULY 30, 2019

6:00-7:30PM

WINDSOR CENTER, IRON RIVER

Approximately a dozen people from three counties joined

the Western U.P. Food Systems Council workshop in Iron

County. The meeting began with a tasty dinner catered

by Dabeck’s Eatery & Catering. Following the pair-share

introduction activity, an update of the Western U.P. Food

Systems Council was provided by Rachael Pressley. We then

began the information-and-food-resources-share activity.

Four questions were posted on large posters throughout

the meeting space, one question per poster. Participants

were asked to contribute responses using post-it notes, and

to freely engage in conversation with different participants


were also encouraged to continue adding contributions to

the posters until the close of meeting. Many engaged in

contributing post-its and in-person conversations during

the activity.

When everyone returned to their seats after the poster

activity, the group story share began. First, Karena Schmidt

talked about the local herbal teas she had brought to share

with meeting participants, explaining the plants that were

harvested and the various health benefits provided by plant

medicines. She also shared teachings on the honorable

harvest (see Braiding Sweetgrass by Robin Wall Kimmerer).

Alex Palzewicz (Taste the Local Difference) also shared

information on the latest issue of Taste the Local Difference,

a magazine that identifies local food throughout Michigan,

including the U.P. More stories were shared by the local

residents: Maureen Elson shared a slide show and bountiful

information about the Elson’s 2 Tracks Vegetable Farm; the

Willis’ talked about their Family Maple Farm, and a young

couple, the Ekbergs, discussed some of the challenges

balancing work, home, and community with their strong

desire to engage more young people, including youth,

in local food systems work. As a community, Iron County

residents expressed uncertainty about their community’s

aging demographics and the ongoing concern about

community engagement for a healthy food system.


IRON COUNTY, CONT...

The following information is organized by the four questions

and includes Iron County participant responses gained

through the information-and-food-resources-share activity.

1. What do YOU forage for? Or WHY don’t

you forage?

Iron County participants forage for foods across the

landscape and items for utility purposes. The word cloud

(See page 17) describes foraging activities for Iron County

participants. Participants also provided reasons that they

do not forage. Some indicated that they do not have

knowledge about local food sources, where they are

located, and lack knowledge about local plants outside their

home gardens and berries. Another participant stated that

they don’t forage because they grow their own fruits and

veggies and make their own sausage. Finally, one person

said, “I would love to help others who are interested in

learning!”

2. Food in our community: What do you

want to know? What do you want to share?

Participants in Iron County have many learning and sharing

interests. Although it is difficult to discern knowledge desires

from interests, it is clear that there are many opportunities

for knowledge exchange in the community. Two participants

immediately shared great resources in their community:

1) Program information is available with MSU Extension

Office (Crystal Falls); and 2) Join Green Thumbs of Iron

County on Facebook! It’s a great way to learn and swap

local good with local people. Also, other sharing interests

were expressed by an individual who is knowledgeable on

making compost; and someone who stated the following,

“I would love to share knowledge of foraging local wild

foods, gardening with a permaculture focus and help

get children interested in growing and eating quality foods.”

The remainder of stated learning interests is both general

and specific. For example, one participant expressed interest

in learning more about what are the established foods in

our area and local sources of available produce. A

couple of interests were specific food skills related such as

how to make maple syrup and how to fillet fish. Participants

also focused on fresh fruits and veggies education

and outreach, awareness of fresh foods and their local

markets, and also, more education on how to prepare

them. Finally, Iron County participants are interested in

marketing, specifically, getting more fresh foods to the

market and in local restaurants.

3.Tell us about food celebrations,


Iron County participants are aware of and engage in a

number of food celebrations, festivals, and farm stands in

the region. The following events and markets were shared:

• Fungus Fest (Crystal Falls)

• Farmer’s Market (Iron River)

• Lake Trout Festival, June (L’Anse, Baraga County)

• Humongous Fungus Fest (Crystal Falls)

• Blueberry Festival (Marquette)

• Strawberry Festival (Chassell)

• Elson’s 2 Tracks

• Amasa Tall Pines, 4th Saturdays July-October

• C.F. Contemporary Garden, first 3 Saturdays each month

July - September

• Iron River R.V. Park, Wednesdays 1:00-5:00

• Alpha Fridays (New in beginning stages)

• Iron County Fair, August 8,9,10,11, vegetables entereddisplayed-promoted

• Many, many County Fairs

These will be included in the Western U.P. food systems

story map so that more folks may learn about additional

ways to engage in the local food system (https://www.

wupfoodsystems.com/story-mapping).

4.Tell us about the places you get food

that is NOT grocery store?

Iron County workshop participants harvest, purchase, and

trade food resources across the landscape and from the

region’s waterbodies. Many of these identified places will

be added to our developing Western U.P. food systems

story map so that many folks can learn more about

the local sources of foods in our region: https://www.

wupfoodsystems.com/story-mapping.

Several participants specified gardens, in their yard,

community, and from family and friend’s yards and

acreage, as local food sources. Many people noted the

importance of the forest and water bodies for fishing

and hunting wild game, or as one individual stated,

17

IRON COUNTY, CONT...


“We’re surrounded by food!” Markets were also noted,

including farmer’s markets in general, Main Street berry

stands (Chassell), a local butcher for bacon and ham

without nitrates or nitrogen, the Krist gas station for local

potatoes (Houghton), and a summertime food truck

featuring fresh-caught lake trout and whitefish baskets

at the Ojibwa Public Recreation Area (Baraga). Another

market-related food source was mentioned in the

context of a food system challenge, important to include

here: We are a restaurant so health department codes

hold us back from a lot of fresh food we would love to use

especially eggs not FDA approved from farm. Farms are

also a source of local foods for County participants, such

as maple syrup from Willis Maple Farm (Iron County),

local eggs by delivery and from Rose Quartz Cottage,

and sweet corn and onions sold from the back of a pickup

truck parked at on M-38 and another at L’Anse Jarvey

field (Baraga County). One person mentioned that food in

schools is also an important food source. Finally, share,

swap, barter, and trade networks, with and from

friends (eggs and local honey), family, neighbors, and

other Reservations are also recognized as part of the

local food system in the Western U.P.


KEWEENAW COUNTY

SEPTEMBER 30, 2019

5:30-7:00PM

ALLOUEZ TOWNSHIP COMMUNITY

CENTER, ALLOUEZ

Eleven people from two counties joined the Western U.P.

Food Systems Council workshop in Keweenaw County. The

meeting began with the pair-share introduction activity,

and an update of the Western U.P. Food Systems Council was

provided by Rachael Pressley. Then, participants engaged

in the information-and-food-resources-share activity. Four

questions were posted on large posters throughout the





were also encouraged to continue adding contributions to

the posters until the close of meeting. Many engaged in

contributing post-its and in-person conversations during

the activity.

When everyone returned to their seats after the poster

activity, the group story share began. Local resident Elizabeth

Anderson who works for Keweenaw County and owns a

cattle farm, shared a story about her fields spontaneously

catching on fire due to manure; and Lloyd Wescoat, owner

of a bookstore in Copper Harbor called Grandpa’s Barn,

and an environmental educator for Michigan Tech, shared

about the Ft. Wilkins community garden development in

Copper Harbor. Finally, Siona Beaudoin, a local high school

student, shared a story about researching spotted wing

drosophilia over the summer. Siona also passed out a survey

for attendees to share more about their berry picking.


and includes Keweenaw County participant responses gained

through the information-and-food-resources-share activity.

Foraging activities indicated by Iron County Participants. Iron River,

Summer 2019.

1.What do YOU forage for? Or WHY don’t

you forage?

Keweenaw County participants forage for many foods and

items for utility purposes. One response for no foraging was

provided, mushrooms, although no reason was provided. The


KEWEENAW COUNTY, CONT...



Foraging activities indicated by Keweenaw County Participants.

Allouez, Fall 2019.

word cloud describes foraging activities for Keweenaw

County participants. One person indicated that the pine

needles were used for putting around blueberry plants

which creates more acidic soil and promotes growth.

2.Food in our community: What do you


share?

Keweenaw County participants have many learning

and sharing interests. Although it is difficult to discern

knowledge desires from interests, it is clear that there

are many opportunities for knowledge exchange in

the community. One participant stated that they are

willing to share composting and community

gardens knowledge. The remainder of stated interests

is both general and specific. For example, one participant

expressed interest in permaculture and resource/

tool sharing. Many participants noted interest in wild

mushrooms identification and in having mushroom

workshops. Other participants included interest in

learning more about composting, specifically, better

composting practices and techniques, how to

bring back fields through composting, and a related

interest in soil development. There are also interests

related to caring for fruit trees, such as how to 1) prune

really big old/heritage apple trees, 2) prune plum trees

and cherries, 3) prune in general, and 4) graft fruit trees.

Better plant removal methods are desired, such as

how to get rid of burdock easily, and how to ecologically

get rid of buckthorn. Last but not least, fermentation is

also a learning interest in Keweenaw County.

Keweenaw County participants are aware of and engage in

a number of food celebrations, festivals, and farm stands in

the region. The following events and markets were shared:.

• Calumet farmer’s market

• We really appreciate having Bruce and the Wood n Spoon

here in Mohawk

• Calumet market

• Wood n Spoon Farm Stand

• Strawberry Fest in Chassell

• Bayfield Apple Fest, Cranberry Fest, Beef-o-rama,

Blueberry fest

• Wood n Spoon, Mohawk

• My partner and I enjoy attending community meals to

meet our neighbors.







Keweenaw County participants nourish their bodies and

souls with foods from many places. Some of these places

will be added to our developing Western U.P. food systems

story map so that more folks can learn about local sources

of foods in our region: https://www.wupfoodsystems.com/

story-mapping. Several participants specified home and

community gardens as local food resources, as well as the

wider landscape such as their yard or property, a friend’s

land, and our region’s lakes. Many markets were also

noted, including farmer’s markets, a friend’s businesses,

and specific farmer’s markets such as the ones in downtown

Houghton, Calumet, and Lake Linden, and the Wood n

Spoon in Mohawk. Farms and farm stands are also a

source of local foods for Keweenaw County participants,

such as their own family farms and the Gierke blueberry

farm. Finally, barter and trade networks, with and

from friends, and food swaps (i.e. honey for syrup), are also

included as part of the local food system in the Western U.P.

19



ONTONAGON COUNTY

OCTOBER 10, 2019

6:00-7:30PM

ALGOMAH ACRES, GREENLAND

Eleven people from two counties joined the Western U.P.

Food Systems Council workshop in Ontonagon County,

hosted and catered by Algomah Acres. The meeting began

with the pair-share introduction activity, and an update of

the Western U.P. Food Systems Council was provided by

Rachael Pressley (WUPPDR). Then, participants engaged

in the information-and-food-resources-share activity. Four

questions were posted on large posters throughout the




during the course of the question-based activity.

Participants were also encouraged to continue adding

contributions to the posters until the close of meeting.

Many engaged in contributing post-its and in-person

conversations during the activity.

After the poster activity, the Ontonagon County story

share began. Local resident Michele Smith, a jammer and

baker that owns Sunday Sweets and Jams, shared about

learning to gather berries and jam with her grandmother

in Ontonagon County; Melissa Hronkin, an elementary art

teacher, beekeeper, and brewer, shared about starting the

meadery in Greenland and her partner working at the local

Harvest Market.


and includes responses by Ontonagon County participants

gained through the information-and-food-resources-share

activity.

1.What do YOU forage for? Or WHY don’t

you forage?

Ontonagon County participants forage for foods, medicines,

and others items throughout the landscape. Foraging

activities for Ontonagon County participants are illustrated

in the word cloud (See page 20). One person indicated that

the foraged flowers are used for jams, jellies and baked

goods; another specified that foraged wintergreen and

elderberry are used for making wild teas.

Shared food and stories at the meeting. Greenland, Fall 2019

A few participants noted items that they do not forage

for and also noted the (very good) reasons why not: 1) I

don’t forage for mushrooms because I’m afraid I don’t

know the species well enough; 2) I don’t want to die from

a mushroom; and 3) I do not forage for ramps; I’m very

concerned about non-sustainability.

2.Food in our community: What do you


share?

Ontonagon County participants have learning and

sharing interests about food in their homes and within the

landscape. Although it is difficult to discern knowledgesharing

desires from interests, it is clear that there are

knowledge exchange opportunities in Ontonagon. One

participant stated that they are willing to share about

bee pollinations. Both general and specific, stated

interests include 1) community gardens; 2) classes

on mushrooms, what is safe and what isn’t, and how

to cook and prepare; and 3) wild foraging, including

wild medicines and teas. There are also interests in food

preparation and long-term storage, such as 1)

preparing herbal mixtures; 2) canning, and 3) storing

winter veggies. Learning more about local, sustainable

food system strategies such as high-density grazing,

regenerative agriculture, and Community Supported

Agriculture, or CSAs, is also desired. Specifically,

community members are interested in CSA organic

vegetables, tips for starting and participating in a CSA,

educational materials for what a CSA is, and potential CSA

benefits for individuals and communities.


ONTONAGON COUNTY, CONT...

wupfoodsystems.com/story-mapping. Several participants

specified their home gardens and the wider landscape

as local food sources such as their backyards and the forests.

Markets were also noted, including the farmer’s markets

in Eagle River Wisconsin, White Door General Store in Trout

Creek, and the General Store; online markets were also

included such as Thrive Market. Farms are also a source

of local foods for County participants, such as farms in

general, Spring Valley Orchard (apples, plums, cherries),

and participation in a Community Supported Agriculture,

or CSA. Finally, barter and trade networks, with and

from friends, neighbors, and in the neighborhood are also

recognized as part of the local food system in the Western

U.P.

Foraging activities indicated by Ontonagon County Participants.

Greenland, Fall 2019.



Ontonagon County participants are aware of and engage

in a number of food celebrations, festivals, and farm

stands in the region. The following events and markets

were shared:

• Harvest Festival

• Ontonagon County Fair

• Kraut Fest

• Bruce Crossing farmers market

• Farmers market

• Craft fairs

• Cranberry Fest





The workshop flyer for the event. Greenland, Fall 2019.



Ontonagon County participants find nourishment from

places across the region. Some of these places will be

added to our developing Western U.P. food systems

story map so that many folks can learn more about

the local sources of foods in our region: https://www.

21

Ongoing

Activities



Grants Awarded in 2018-2020

Past and current sponsors and projects

Sponsor (Recipient, Year of Award)


Seed Grant (WUPPDR, 2018)

Michigan Regional Prosperity Initiative

(WUPPDR, 2019)

Michigan Health Endowment Fund

(KBIC, 2019)


Grant (WUPPDR, 2019)

Portage Health Foundation Research

Excellence Award (MTU - Dr. A Carter,

2019)

Rural Sociological Society Early Career

Award (MTU - Dr. A Carter, 2019)

Project Foci

Start-up funds to support development of the Food Systems Council, community

meetings (Oct-May), and purchase of the Council’s website domain and its

development.

Funds provided planner support for technical assistance, meeting/workshop cost,

and travel, as well as funding for researchers to conduct data synthesis for this

Report, and create the Local Public Health Survey Tool.

Funds support the People’s Garden in L’Anse, hosting 10 community garden and

landscape workshops, and the Garden for Heart program.

Funds support the Council’s planning, and the implementation of community-based

learning workshops throughout the Western U.P.

Funds support for food systems assessment research across the Western U.P.

Funds support research on the study and support of peer-to-peer learning networks

across the Western U.P. region.

Michigan Department of Agriculture &

Rural Development (WUPPDR, 2020)

Funds support therapeutic horticulture garden development at the Barbara Kettle

Gunlach Shelter (Houghton County) and at Horizons Alternative High School

(Keweenaw County).

Community Presentations

Various Council members presented on food systems information, activities, and initiatives at the 2019 meetings listed below

Season Event & Place Host

Spring Quarterly Business Social, L’Anse, MI Regional Chamber Alliance

Summer

Annual Meeting, Hancock, MI

Lake Superior Celebration, Houghton, MI

International Symposium on Society & Resource

Management Conference, Oshkosh, WI

Portage Health Foundation Staff Meeting, Hancock, MI

KBIC Lunch & Learn Series, Baraga, MI

Keweenaw Co-op

Michigan Tech Center for Science & Environmental

Outreach

International Association for Society & Natural

Resources

Portage Health Foundation

Keweenaw Bay Indian Community - Natural Resources

Department

Fall Local Foods Service & Potluck, Houghton, MI Keweenaw Unitarian Universalist

Western U.P. Food Summit, Baraga, MI

U.P. Food Exchange

Winter Community Food Systems Conference, Savannah, GA Tufts University & Partners


Michigan Tech University Student Collaborations

Students in two Michigan Tech University classes taught by Dr. Angie Carter conducted food systems research during 2018-2019. The Fall

2018 Communities and Research class conducted a preliminary assessment of the MTU campus and Houghton/Hancock food system,

including a focus group with students and 11 interviews. Their report—Cultivating Community Food Resilience: Recommendations from a

Preliminary Food Systems Assessment in Houghton County, MI—was presented at the WUPFSC’s second meeting in L’Anse, MI and again at

an international conference. The Spring 2019 Food Systems and Sustainability class analyzed and provided recommendations for campus

food assistance resources, as well as a syllabus for a university cooking class, cooking guides, and garden educational materials for students.

Additionally, an MTU undergraduate student—Jack Wilson—conducted food systems research studying the needs of local farmers’ and

gardeners’ through a Portage Health Foundation MTU Undergraduate Research Internship Program and a MTU Summer Undergraduate

Research Fellowship and presented this research at the MTU Spring 2019 Undergraduate Research Symposium.

Deweyendan Indigenous Gardens

The Keweenaw Bay Indian Community was awarded funds by Michigan Health Endowment Fund in May 2019 to promote intergenerational

learning and access to healthy foods and medicines through the Debweyendan (“Believe in it”) Indigenous Gardens (DIGs) initiative. DIGs

aims to promote food sovereignty, strengthen wellbeing and cultural identity, and sustain knowledge for future generations. Throughout

the 2019 Summer and Fall harvesting seasons, the Natural Resource Department improved utilities at the Peoples’ Garden, and provided

10 community gardening and landscape harvesting workshops for the public, and in the Spring of 2020, will launch the Garden for Heart

program.

Local Public Health Survey Tool

Dr. Kelly Kamm was awarded contract funds to develop a local public health survey tool. Self-administered surveys can be used to obtain

information from large groups of people and be combined with other sources of information to provide a robust description of the current

food environment in a population. Surveys can also be used as a measurement tool to assess the impact of a program or intervention, and

if repeatedly administered, describe trends in a population over time. The survey assesses consumer use of the food system in our area and

has been field-tested. In order to increase opportunities for use, the survey is divided into 5 parts that may be administered independently

or as a whole (food sources, food preparation, food access, healthy eating, and you and your health).

University of Michigan Dow Sustainability Masters Fellowship Project

As part of the 2019 Dow Sustainability Masters Fellowship program, five University of Michigan Masters students chose to collaborate

on a local food systems planning project with the Western U.P. Planning and Development Region (WUPPDR) and the Western U.P. Food

System Council. Calling themselves “The 2019 Western U.P. Community Health and Food Security Dow Team,” the students - Joshua Childs,

Emily Johnson, Nick Kemp, Adriane Kline and Max Woody - partnered with WUPPDR and the Council to advance sustainable food systems

planning. The Dow Team worked to understand more about Western U.P. communities and the lack of resources and access to nutritious

foods throughout the project.

The Dow Sustainability Team accomplished the creation of individual county health profiles and developed a food systems planning tool

kit for local municipalities. The profiles were completed for each of the six counties in the Western Upper Peninsula. They consist of seven

categories including demographics, public health, food resources, social services, institutional factors, the natural landscape and the built

environment. The planning tool kit was created based on the results of a comprehensive analysis of local and national food planning and

policy documents as well as interviews with city and regional planners across the state of Michigan. The tool kit and profiles create a basis

for policy planning, and also, identify community gaps and needs associated with food systems and resources. In addition, these resources

serve as the foundation for future Council work in the Western Upper Peninsula. Both the County health profiles and policy tool kit will be

available on the Council’s website under the Knowledge Center; check the website soon for updates.

Michigan Tech University Pavlis Honors College Community Ambassadors Projects

The Community Ambassadors program at Michigan Tech University links Pavlis Honors College students with community organizations. The

goals of the program are to provide opportunities for students to serve in the local community together for reflection and accountability

while also developing meaningful relationships between Michigan Tech and organizations throughout the Keweenaw. In 2019, two

returning Peace Corps volunteers – Celine Carus and Heather Thole - opted to partner with the Western U.P. Food Systems Council to create

a story map. The Western U.P. Story Map project is an interactive space for people to share their food resources, experiences, recipes, and

stories. Both volunteers concentrated their efforts on expanding the map and inventorying food system’s assets across the region. The map

is an open forum and can be viewed on the food systems website here: https://www.wupfoodsystems.com/story-mapping.

23



Next Steps

Our overarching goal is to enhance the wellbeing of all

communities, including those with roots, wings, fins, and legs, and the

earth, air, and water that gives all communities life.

The Western U.P. Food Systems Council’s next steps are outlined below as eight objectives to be achieved

in both the short- and long-term. These objectives guide our grant writing as well as our work on the

ground with and in our communities. As always, our objectives may be periodically modified, adapted

specifically according to the ongoing needs and priorities within and across the Western U.P.

Foraging for fiddlehead ferns at a Lac Vieux Desert workshop. Watersmeet,

Spring 2019.

Roger LaBine teaches the community about winnowing the rice at Wild Rice

Camp, Fall 2019. Photo Credit: Todd Marsee, Michigan Sea Grant.


01.

Develop & Maintain a Food Systems Council

Beginning in 2018, we will develop and maintain a Western U.P. Food Systems Council. With advisement from each of our six

surrounding county communities in year 1, we will work together to create a Council vision and mission statement, and clarify

Council goals that will define, structure, and motivate our ongoing and future work. A Council will be developed by December

2019, and will be maintained forward. A food systems council is needed to lead and facilitate coordinated efforts in different

areas of our food system, including research and development, project funding, and ongoing community engagement and

intergenerational learning. Our first year was dedicated to build partnerships and engage with communities so that we may

identify and support the Western Upper Peninsula food system’s unique resources, local needs, and regional priorities. A

council is critical for creating the foundation for research and documentation, and to be able to organize and communicate

our local needs and regional priorities to each other and to those in positions to support community wellbeing.

02.

Share Knowledge in Annual Reports

Beginning in 2019 and each year forward, we will share knowledge by creating and disseminating an annual report for the

Food Systems Council knowledge attained through activities within and across all of our region’s communities. We aim to

complete Objective 2 by the end of December each year, and post the report annually on our website.

03.

Establish & Sustain Working Groups

Our Council will establish and sustain Working Groups beginning in 2020. Council working groups are needed to organize and

implement our region’s priority work and to provide the pathways for community members to be engaged. Initial Working

Group members will be identified and determined through the process of building year 1 relationships and synthesizing

information for the first annual report. Initial working group foci include: education, outreach, and intergenerational learning;

food access and health; marketing and communication; fund development; research; planning and policy; technical writing;

creative expression, storytelling, and art. We aim to establish Objective 3 Working Groups by July 2020 and to sustain their

membership and work forward.

04. Support Community Knowledge Exchange Events

Beginning in 2018 and each year forward, the Council and our partners will support knowledge exchange and networking

across our region. In 2018-19, the Council hosted seven county-based meetings. In 2020, the Council will facilitate seven

community-based workshops based on the needs and desires within each county and across the region (two in Gogebic

County, eastern and western) and shared-interest peer-to-peer networking groups. It is our aim to continue to support this

networking each year forward. Active support is necessary to remain engaged in all of our communities, and to strengthen

working relationships and communities of practice across our region. This goal is crucial for ongoing intergenerational

learning in the Western U.P.

25



05. Assess Community Food Systems & Food Sovereignty

Beginning in 2018, our Council aims to assess community food system and food sovereignty wellbeing across the Western UP.

These assessments are needed to determine food and food-related assets, resources, needs, and priorities to inform initiatives

that promote resource protection and community sovereignty, while increasing food equity, organizational capacity, and

community wellbeing. Assessments will be conducted across Western U.P. counties and within the Keweenaw Bay Indian

Community and Lac Vieux Desert Bands of Lake Superior Ojibwa tribal communities. We aim to complete the Western U.P.’s

food system and food sovereignty assessments by the end of 2021.

06.

Conduct a Food Hub Feasibility Study

In dialogue with our partners, communities, working groups, and communities of practice, our Council aims to conduct and

complete a food hub feasibility study for the Western U.P. by the end of 2022. The food hub feasibility study is needed to

identify, design, and determine the cost and timeline for infrastructure of food system services and support that are needed

within and across our region. This includes evaluating all components of the food system and the policies needed to reduce

challenges and barriers, and implement solutions and opportunities identified in our community food assessments. Food

hub(s) have the potential to benefit communities across our region through coordinated, interconnected food system efforts,

including infrastructure, production and distribution, transportation and waste, and ultimately, economic prosperity and

community wellbeing.

07.

Support & Participate in Food System Infrastructure

Based on the results of the feasibility study, our Council will support and participate in the design and construction of

community-directed food system infrastructure with our partners in the Western UP. The timeline for goal 7 completion will

be determined by feasibility study results.

08. Create & Engage in an Interconnected Food System

In continuous conversation with our partners and guidance from our communities, it is our goal to create and engage in an

interconnected food system, linking Western, Central, and Eastern Upper Peninsula practices, activities and initiatives.

Closing Statements

In closing, we are humbled by the ongoing engagement and excitement we’ve encountered throughout

2018/2019. We are incredibly grateful for the many contributions and voices represented throughout this First

Annual Report of the Western Upper Peninsula Food Systems Council. We are hopeful that the Council will

continue to grow and strengthen, and that each and every community member will become a part of Who We

Are, attend our Community Meetings, engage in Ongoing Activities, and be a part of achieving our Next Steps.

Chi miigwech! (A big thank you!) And baamaapii… (until next time…)


annual reportfinal

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?