With four goals and more than 30 actions, Sustainable Thurston planted seeds to grow our local food systems’ economic vitality, environmental stewardship, and community coordination. 

Three years after TRPC adopted the plan, our region is measuring progress, planning next steps — and taking time to taste what we’ve reaped and sown, of course. 

About 175 people packed a South Puget Sound Community College building on Oct. 20 for the Local Flavors Tasting Salon, which featured bites from local food producers and artisans, and sips of local craft beer, cider, wine, and spirits. Attendees of the Friday evening event knew they were in for a treat when they moved straight from the registration table to samples of Sofie’s Scoops gelato, made from Tenino-based Tunawerth creamery milk. As people wandered through the tables of delectable nibbles, listening to the live music, they talked of smoked salmon and duck egg quiche, kombucha, beet salad, the lovely cheese and honeycomb display, and many variations of “I didn’t know we had so many unique and delicious culinary treasures in this area.” 

Sponsoring the summit was the South Sound Food Systems Network, which grew from Sustainable Thurston’s ad hoc Local Food Systems Team. In 2016, the Network merged with the Thurston Thrives Food Action Team and the Thurston Asset Building Coalition Food Hub to better align efforts within Thurston and surrounding counties. 

The Network’s mission — to grow a vibrant local food economy, ensure broad access to healthy foods, and steward South Sound’s environment — was exemplified in both the Friday Tasting event and the all-day Saturday Food Summit.    

Centered by more locally sourced food, prepared by the college’s culinary students, the Saturday event provided an array of breakout sessions to fit many tastes:  Agricultural infrastructure and help for new farmers and food businesses; celebrating local food varieties; food waste; discovering the flavor palate; food justice and injustice; bees; soil science; medicinal properties of wild plants; fermenting; food stories; and sustainable meat. Over 240 attendees also discussed strategies for keeping the momentum and energy flowing. 
  
The organizers branded nearly half of the sessions as “kid-friendly,” with activities for children and adults. This goal of inclusivity and a “place for all at this table” was the dream of Network Co-Chairperson and organizer Katie Rains, who also serves as GRuB’s executive director.

“I wanted this to be open to everyone, with a broad mix of ages, incomes, and cultures,” she explained. “Thanks to generous community contributions, we provided scholarships, and our partners helped us get the word out.”  

The successful achievement of her goal played out in comments from participants: “It was so good to meet people who can help,” and “I can’t remember the last time someone asked me what I think.” 
  
Hungry to contribute? Network Co-Chairperson Aslan Meade urges folks to attend the Network’s monthly meetings. “If you grow, prepare, sell, or eat food, please join us,” Meade added.

Sustainable Thurston goals related to local food systems:

• [Goal F-1] Coordinate local food planning efforts to create a socially, economically, and environmentally sustainable regional system.
• [Goal F-2] Enhance the economic viability of the local food system.
• [Goal F-3] Ensure universal access to secure, nutritious, and affordable food in the Thurston Region.
• [Goal F-4] Enhance public education and outreach related to the local food system.

For more information about the South Sound Food Systems Network, visit: https://ssfoodsystemnetwork.org/.