0820_AUG Comstock's Magazine 0820 August | Page 53

Seeds
Future
of the
What does it mean to be the ‘Farm-to-Fork
Capital’ during the COVID-19 pandemic?
BY Jennifer Berry Junghans
PHOTOS BY Terence Duffy
hen the coronavirus pandemic
forced the closure of
restaurants, sports venues
and other places where
consumers purchased more
than half of what they eat,
people flocked to grocery
stores, spurring panicbuying
and causing doubt in the global food supply
chain. But the farm-to-fork culture in the Capital Region
continued to provide reliable sources for the delivery
of fresh produce and staple ingredients from local
producers. As the local food system feeds more people
during the pandemic than it ever has — it’s only roughly
1 percent of the market — many local producers have
increased efficiency and strengthened local partnerships,
which could lead to a greater share of the market.
Here’s how four businesses are engaging in the Capital
Region’s farm-to-fork economy and have adapted to the
pandemic so far.
Jennifer Berry Junghans is an environmental journalist
who primarily writes about food systems, wildlife and
conservation. Her work has appeared in numerous
publications and on the air, including Highlights for
Children and Public Radio Exchange.
August 2020 | comstocksmag.com 53