Emily is a food and agriculture writer and Food Tank’s Editor, based in Brooklyn, New York.
The Staple Food Revolution: Bringing Beans and Grains to Local Markets
After a couple of years as growers, Jaeger and Ajamian realized that they couldn’t build a local food system without a local processing facility, and they opened Shagbark in a former carpet warehouse in 2010. Now, they say that with each passing year at Shagbark, they find more and more reasons why local and regional processing facilities for staple foods are important.
December 20, 2019