What Is Local Food?

Local ground cherries

As Time Magazine’s excellent lead story about the high costs of cheap, industrial food hits the stands and Local Matters’ Local Food Week in Columbus draws near, it is worth reflecting for a moment on the meaning of local food.

The locavore movement arose at a time when “local” meant not just “from nearby” but also “made by our neighbors,” “sustainable” and “not industrial.” As concepts go, it was the perfect storm of progressive foodie goodness: in one word it connoted fresh taste, a low carbon footprint and good farming practices, and appealing social values.

It wasn’t long, however, before the food industry caught on to the fact that something with this much appeal could be profitable—so now, Frito-Lay is rolling out “Local Lay’s,” potato chips made from local potatoes, and ConAgra has started promoting the local provenance of its Hunt’s tomatoes (at least around its Oakdale, California, facility).

As a result of developments such as these, local food fans will increasingly be forced to ask themselves what they mean when they support local food.

Time for Lunch Eat-In

Slow Food USA is sponsoring a Time for Lunch campaign this fall. One goal of the campaign is to send a message to our community leaders that we care about improving the quality of food in school lunches. Another is to provide opportunities for people around the country who are passionate about getting better food into schools to get in touch with one another and build social networks for change.

As part of that campaign, Cynthia Walters of Shanahan Middle School, just northeast of Powell off of Route 23, is spearheading an “eat-in”—a group of people gathering to share a home-cooked meal—at her school on Sunday, September 20th, from 2-4 p.m. (welcome address at 2:15 p.m.) Slow Food USA and Slow Food Columbus would like to invite you to join us at this event.

The requirements are simple. The first thing that you need to do is RSVP (it doesn’t cost anything, but we do need to know how many people will be attending before the event starts, so it’s important that you sign up). The second thing that you need to do is bring a healthy, nutritious, home-cooked dish to share. It doesn’t have to be anything fancy, though ideally it would reflect Slow Food’s emphasis on food that’s good, clean and fair.

Bring your family, bring your friends, bring a blanket or chairs to sit on the lawn if the weather’s nice, and bring your voice. It’s time that it was heard.

On Dancing with the Devil

Every revolution has its devils. Just as the French Revolution had Bernard de Launay, Marie Antoinette, and Louis XVI, Slow Food’s revolution has Ronald McDonald, big agriculture, and Monsanto. From the very beginning they’ve served as focal points for our passion and our understanding of what we think is wrong with the food system.

Demonizing them and protesting against them, from the first handful of penne pasta thrown at the Spanish steps, is easy. What is harder, and what Slow Food has not done well, is to think about how to react when those protests actually start to succeed, and conventional food interests start to adopt elements of our program. As Slow Food and related progressive-food movements gain traction, this will become an increasingly critical question.

You’ve seen Food Inc. Now what?

I received this email last week:

My manager just watched Food, Inc the other day and now wants to eat grass fed beef and antibiotic free chickens and all that slow foodie stuff. I can’t think of many resources off the top of my head, do you have a list of information for our area (like the slow food webpage) that I could pass along to get him started?

I am sure there are other people who have watched Food Inc. or read one of  Michael Pollan’s books who are interested in making some changes to their diet and/or food sourcing as a result but are not sure where to start. I thought it would be helpful to put together a list of places to shop, eat at and to get more information from. The list will obviously be Central Ohio centric, but if you live elsewhere it might still give you some ideas. I’m sure that the list won’t be comprehensive, so please feel free to add other suggestions in the comments.

One way to start is by reading more about the subject and if you haven’t read any Michael Pollan I highly recommend ‘In Defense of Food‘. I am currently reading Mark Bittman’s Food Matters:a Guide to Conscious Eating. Bittman covers a lot of the same ground as Pollan but his is more of a personal account talking about how he changed his own diet. Where Pollan gives the advice ‘eat food, not too much, mostly plants’, Bittman goes into much greater depth giving a month of meal plans and recipes. Bittman calls his approach to food sane eating and urges readers to cook and to eat like food matters.

Useful websites and blogs:

Local Harvest Search by location for farmers markets, CSAs* and other local suppliers of organic foods. You can also shop online for things you can’t find locally. Lists food events, blogs and other resources.  
Restaurant Widow List of Central Ohio Farmers Markets and CSAs*. Also has information on local restaurants and farmers market reports.
Indie Columbus has an ongoing series on sane eating, discussing how some local restaurants match up.
Columbus Foodie Lots of restaurants reviews, One Local Summer recipes and weekly farmers market reports.
Green Leanings Blogs about ‘One Local Summer’ – eating locally in Central Ohio.
CMH Gourmand – restaurant reviews and local food events and vendors.

*CSA stands for community supported agriculture. Buying directly from a farmer in the form of a subscription. You get a weekly share of their produce during the growing season.

Organizations you might want to join:

OEFFA (Ohio Ecological Food and Farm Association). Promotes sustainable, ecological and healthful food systems. Lots of online resources, Good Earth Guide (searchable database of farms and products), farms tours,
Slow Food Columbus Active local chapter of an international organization. Meet other people interested in good, clean and fair food. Lots of food related events including dinners, monthly wine tastings and taste education events.
Local Matters Resources for finding local food and several great projects including, Local Food to Schools, Farm to Fork and Urban Agriculture.  Coming soon is Fresh Connect a Central Ohio local food guide including restaurants, markets, CSAs and grocers.

Great places to buy food

Farmers Markets (Clintonville, Worthington, North Market and other locations). Usually held weekly. 
North Market – home of the Greener Grocer, Blues Creek Meats, North Market Poultry and Game, Jeni’s Ice Creams and other local food vendors.
Clintonville Community Market – member owned natural foods neighborhood grocery store. Stocks a lot of local foods.
Hills Market – One of the best ranges of local foods and also hosts a lot of food events including dinners, tastings, meet the farmer etc
Weilands Gourmet Market. 3600 Indianola Ave.
Wholefoods (2 Locations: Lane Ave & Dublin  Granville Rd.) Not as local centric but a lot of eco-friendly and ethical food choices.

You can also try to persuade your grocery store to stock more locally produced foods. Giant Eagle now stocks Snowville Creamery milk and if enough people ask for a product then they may respond to consumer demand.

People to buy food from.

Blues Creek Farm Meats – one of the best suppliers for local grass fed meat.
2 Silos – pasture raised eggs, also has a meat CSA. Available at the Greener Grocer.
Snowville Creamery - Un-homogenized and minimally pasteurized Milk from Pomeroy Ohio.
The Greener Grocer - in the North Market. Supports local farmers and offers a weekly market bag
Hartlzer’s Dairy – Milk and Ice Cream from Wooster Ohio.
Jeni’s Splendid Ice Creams – Nationally acclaimed but locally made ice cream. Seasonal flavors based on local ingredients such as strawberry buttermilk.
Blue Jacket Dairy – fantastic locally made cheeses, sold at farmers markets and locally grocery stores.
Wayward Seed Farm – CSA and active at several farmers markets.

Restaurants to Eat at:

These are restaurants that make an exceptional effort to source local and seasonal ingredients.

Alana’s – North of Campus
The Northstar Cafe Short North and Bechwold
The Refectory – Bethel Road
Basi Italia – Victorian Village
Rigsby’s Kitchen – Short North
Blackcreek Bistro – Olde Towne East
Worthington Inn – Worthington
Cafe Bella – Clintonville
Dragonfly & On the Fly – South of Campus
L’Antibes – Short North 

Dine Originals is a group of over 40 independent restaurants in the Columbus area. Their next restaurant week is September 7th-13th. It is a great opportunity to sample many of the restaurants listed above.

Other things to think about are starting a garden. Columbus Underground has been featuring some local gardens, including Columbus Foodie’s impressive vegetable garden. If you don’t have space for your own garden you can get involved in a community garden. Here is a local blog about community gardening. Or if you want to start your own here is the Get Green Columbus manual on community gardening.  The American Community Gardening Association is headquartered in Columbus.

Please let me know what other great local food vendors, organizations and markets you have found and would recommend.

This post was originally written for hungrywoolf.com

Slow Food à la Cart

Last summer Bono Pizza gained a cult following among Slow Food Columbus members who couldn’t get enough of their artisanal pizza. So much so that two of the SFC members ended the summer with pizzas named after them. Bono is run by husband and wife Bill and Peggy Yerkes and last summer they shared space with the Eleni Christina Bakery on Russell Street. They are currently trying to secure a permanent home for the fantastic wood fired pizzas, but in the mean time we were able to persuade them to join us for a Slow Food event: à la cart.

Our other cart was Liberté Crêpes, run by Caroline Gross Towne and Elizabeth Hall Towne and the evening was completed by sangria, an outdoor movie (Ratatouille) and Krema Nut Company snacks provided by hosts Elena Christofides and Andrew Hall. After a one day postponement for the weather we had a beautiful evening and it was a wonderful relaxed event.

One of the things that made this Slow Food event special was that as many of the ingredients as possible were sourced locally. You can see the farmers and producers that supplied ingredients from the pizza menu below.

I was very excited to have a pizza named after me. Apparently the original name had been ‘you’re-right-Bethia’, after I vetoed an Ark of Taste turnip pizza and suggested tomatoes and peppers instead. The Oregano came from my garden, where it grows like a weed, hence the ‘Hungrywoolf Farms’.

Clockwise from top left: the Ohio 15b (a locavore version of the Colleen), the Bethiarita, the remains of a Cinderella, and the Southern Comfort. The Cinderella pizza was inspired by two beautiful varieties of eggplant, twinkle and fairy tale, and you can see that it didn’t last long. The southern comfort with corn, chevre and fried green tomatoes was probably the most unusual and also the most popular pizza of the night.

Pizzas greedily devoured it was crêpe time. Caroline and Elizabeth who also doubled up as the welcoming committee were busily flipping and folding crêpes on the front porch. Caroline was lamenting that the new organic Ohio flour they were using wasn’t producing their usual consistency of batter, but the crepes and fillings were delicious nonetheless.

Local ingredients were again well represented and I know that a lot of people miraculously found room for a second crêpe.

The weather held for the feature presentation of Ratatouille which seemed a fitting end to our gourmet evening. Many thanks to everyone who helped to make this such a wonderful event, especially to Elena and Andrew for welcoming us into their home, a perfect venue. As usual good food and good company are the hallmarks of Slow Food Columbus events and it was a fun mixture of familiar faces, new members, old and young.

WCBE Coffee Klatch: Locavorism

Many of you will have read about our attempts to compile a food organizations database as a preliminary step toward holding a food summit later this year. It was therefore with interest that we attended WCBE’s coffee klatch on locavorism. The topic of this klatch was timely with the showing of Food Inc. and Polycultures this week, so it was disappointing that there were fewer than 20 people in the audience.

Slow Food Columbus was not represented on the panel, but made up a significant proportion of the audience and whilst Slow Food’s focus is on ‘Good, Clean and Fair’ food, I believe that there is a lot of common ground between these ideals and eating locally.

I thought that some of you who were unable to attend might be interested in who spoke and where you can find out more information about their organizations. Some of the same speakers will also be speaking at the Drexel theatre with Wednesday, in conjunction with a showing of Food Inc., so if you missed the preview last week, it is a good opportunity to see it.

The speakers at the Coffee Klatch (from left to right in the photo above) were:

Michael Jones – Local Matters.
Chuck Lynd – Clintonville Community Market
Nick Dekker – Wild Goose Creative and ‘Breakfast with Nick’
Maureen Metcalf – Earth Touch
Warren Taylor – Snowville Creamery
Lisa Dillman – Restaurant Widow
Jaime Moore – Wayward Seed

Each speaker was given time to talk about their organization, plans, goals and initiatives.

Michael Jones described Local Matters as the local food folks and talked about their education work in schools as well as trying to increase access to healthy foods both in schools and in the community. He also talked about the role of the Greener Grocer in creating a market opportunity for local farmers. Local Matters has a new restaurant membership initiative. To join, restaurants have to commit to using at least 2 local items on their menu from May-October. Michael admitted that this was a low bar, but described it as a starting point.

Chuck Lynd introduced the Clintonville Community Market with some history of the market. He highlighted the advantages of being a small local grocery store. The market has over 80 local vendors and is open 364 days a year from 8am-10pm.

Nick Dekker described the work of Wild Goose Creative, a community arts organization which hosts a wide variety of events including a monthly series called ‘Too Many Cooks’ which promotes the culinary arts. Nick also writes a food blog about different breakfast places in Columbus and wherever his travels take him.

Maureen Metcalf was representing Earth Touch, an organization whose theme is people being in harmony with nature. As well as trying to get people to connect with nature through wildlife preserves and life skills in wild areas, they are also trying to make ‘nature’ available in the city. Earth Touch is also concerned with healthy food for the community and is involved with Cafe Bella’s Giving Garden. This sounds like a fantastic project. Vince Withers at Cafe Bella (in Clintonville) has a garden next to his restaurant and grows plants to give out to families at the food pantry so that they can grow their own garden.

Warren Taylor is the indefatigable owner of Snowville Creamery and an enthusiastic dairy proponent. Warren explained that he started Snowville Creamery because he was disgusted in the milk choices available in local grocery stores. Snowville milk is ‘milk as good as it was 50 years ago and an unchanged from the cow as possible’. He also spoke passionately about his wider food philosophy. Warren said that he agrees with the movie Food Inc. that we vote with our food dollars every day, but the choices need to be there. We won’t change the world until we can change what is on the shelves at Kroger’s.

You can read about Slow Food Columbus’s tour of Snowville Creamery on our recent tour to Athens.

Lisa Dillman has a well established food blog with a wide and loyal readership. Her blog gives a lot of information about local events, farmers markets and opportunities to eat locally. Lisa feels that she plays an important role in educating consumers about where to shop, what to buy and how to cook local produce.

Jaime Moore told us the story of Wayward Seed Farm. She and her ‘partner in life’ Adam Welly started Wayward Seed Farm four years ago as a 1 acre plot. They wanted to supply restaurants but soon realized that they would also need to sell directly to consumers and started going to the North Market farmers market. Wayward seed grow over 100 different products and focus on more unusual or heirloom varieties. They now farm over 30 acres in 3 counties and sell at a number of different markets. They also have a very successful CSA program.

One interesting information that came out of the Q&A session was that $35bn are spent on food in Ohio annually, but only 1% of that is spent on food that is actually grown in Ohio. Warren Taylor spoke at length about the definition of local food, proposing that it differs depending on the product and that there is a toss up between quality, freshness and distance.

Other groups and organizations that were mentioned were:
Ohio Department of Agriculture, Food Policy Council (founded 2007)
Four Seasons City Farm
Ohio Ecological Food and Farm Association (OEFFA)
Justice Gardens
LocalFoodColumbus (another blog)
Simply Living

Athens Weekend Tour June 2009

Goats at Integration Acres

On a beautiful June weekend Slow Food Columbus took its second trip to Athens. The first trip at the beginning of November was a day trip highlighting the Village Bakery, Green Edge Gardens and Jackie O’s Pub and was documented by CMH Gourmand. We seem to have very good luck with the weather in Athens, or maybe it is always sunny there. Trip two, bigger and better, a full weekend was organized by CMH Gourmand Jim Ellison. The weekend had a flexible format and participants were able to pick and choose which events and meals they wanted to partake of. I think at most we were 24.

As well as being a college town Athens is also well known for its local food economy, quilt barns, farmers market and festivals. Our weekend was packed full of information so this will at best just be an overview with links for more information.

Our first stop was the Athens Farmers Market and we were lucky enough to be there on the day of the Berry Bake-off. This producers only farmers market has been in operation since the early 70’s and in its current location since 1999. It is one of the largest open air markets in Ohio (if not the largest) and has over 100 members. Most of the vendors come from within a 5 county radius with the average distance from the market being about 20-30 miles. A couple of the stall-holders have been selling at the market since it first started.

We were given a tour by market manager Sarah Conley-Ballew who told us about the history and structure of the market and some of the new initiatives such as the junior chef school, a verified local growers scheme, market bucks (gift certificates) and introduced us to Community Food Initiatives, a non-profit that among other projects collects surplus food and donations from the market to distribute to food pantries and other charities.

The market has a good range of produce, baked goods, meat, preserves and some crafts. We saw some of the farmers that we would be visiting later in the weekend. By lunchtime it was getting hot and paw paw pops (popsicles made from paw paw pulp mixed with other fruit juices) from Integration Acres were the preferred way to cool down.

Snowville Creamery

Our second stop was at the Snowville Creamery where we were given a tour by Steve Ferreira, the General Manager.  Snowville Milk is widely available in Columbus and many of the group were interested to see how the milk and cream they enjoy is produced. Steve explained how Snowville milk is different (flavor, grass-fed active cows, a fresher product with a shorter shelf life, non-homogenized and pasteurized at a lower temperature for less time). We also heard about some of the new developments – Snowville is planning to start selling yoghurt and will also be packaging their cream in smaller containers. Then it was time to go and meet the farmer, Stacy Hall, who along with her husband Bill Dix own the herds that Snowville Milk is primarily produced from.

Stacy Hall shows us her dairy farm

Stacy showed us the milking parlor and explained how the design and technology allows one person to milk the whole herd (over 100 cows) single handed. The cows live outside year round but are only milked seasonally. They primarily grass fed and but they walk to the milking parlor for food supplements (grain, soybean protein and essential minerals) every day even through the winter. They get fresh pasture and water after every milking. Stacy said that the exercise, diet and seasonal milking cause the cows to live longer and healthier. They usually have 6 lactations which is more than twice conventional herds.

We went out to the fields to meet the cows and see some of pasture including a new siberian clover and heard details of how they have been trying to improve the soil and productivity of the farm which they purchased in 2001.

Next stop was Integration Acres where we were shown around by owner Chris Chmiel. Chris is a promoter of all things paw paw and has been a paw paw pioneer since 1996, he even sports a paw paw  tattoo. Paw paws are of particular interest to us Slow Fooders as they are an Ark of Taste product and the state native fruit. Paw paws are the largest edible fruit native to the U.S and you can read about how Chris got involved in paw paws or you can go to the annual Paw paw festival in September (near Lake Snowden, Ohio).

Integration Acres: Paw paw heaven

Although Integration Acres is now the largest paw paw processor in the world, Chris doesn’t stop at just paw paws, he also promotes other local and native food products such as ramps and spicebush berries. A former dairyman he discovered that goats will not eat paw paw trees and that you could therefore integrate dairy farming with paw paw farming. Chris now has a goat dairy and is making goats cheese. So far he has been making soft cheeses (chevre and feta) but is experimenting with some aged, hard cheeses such as a gouda and some smoked chevre.

Goats and Goat Cheese at Integration Acres

Warren and Victoria Taylor, the owners of Snowville Creamy had kindly invited us to camp at their house. While some of the group chose the comforts of town and headed off for enviable showers, the more intrepid or foolhardy among us went to set up camp. It was an idyllic spot and the starry sky and bonfire were ample compensations for the lack of a shower.

Camping at the Taylor Farm

Dinner was at an Athens restaurant Zoes, a little disappointing because the menu used very little of the beautiful local produce we had seen all day. Luckily everyone had taken the BYOB to heart and it was as much a wine tasting as dinner with an amazing array of Ohio wines, many of which I had not tried before. After our respective nights under the stars or in the comfort of an Athens hotel room we regrouped for a relaxed brunch at Jana’s Soul Food Cafe, enjoying traditional American style breakfast food, southern inspired dishes and lots of coffee. The Athens food network is such that we had the same server at brunch that had served us across town at dinner.

A smaller group moved on to Sassafras Farm in New Marshfield, a small farm owned and operated by Ed Perkins since 1974. Ed is the president of the local OEFFA chapter. Ed sells his produce primarily at the Athens farmers market and his strategy is to simulate a grocery store produce section so that someone could buy their fruit and vegetables from him each week. He grows what sells well at the market and what he is comfortable growing. He therefore has a wide variety of vegetables: broccoli, squashes, beans, kale, cucumbers, peppers, tomatoes, lettuces, eggplants, chard, spinach, carrots, potatoes,onions, garlic, zucchini, brussels sprouts, Jerusalem artichokes, and probably  more besides. We also saw raspberries, blueberries, blackberries and rhubarb, but the priority is vegetables. Ed has a couple of helpers and a work horse, but farms with mainly manual labor and little irrigation. He uses successive plantings and tunnels to help him extend the season. Ed Perkins is fiercely passionate and practical about his farming. The farm was beautifully maintained and Ed’s farming philosophy came through strongly both in viewing his fields and listening to his words.

Our final stop of the weekend (apart from a sneaky visit to O’Betty’s for a hot dog) was for a Q&A session at Casa Nueva, with one of the founders Leslie Schaller, who can most succinctly be described as one of the movers and shakers in the Athens local food economy and Bob Fedyski from Rural Action (a VISTA volunteer working on sustainable agriculture). It was an interesting session and we learned a lot more about the local food economy, ACEnet projects, the Food Ventures Center (including the kitchen incubator), Rural Action, the history and structure of the worker owned Casa Nueva, Ohiofoodshed.org and efforts to get local foods into colleges and other institutions.

It was a weekend packed with information, wonderful food experiences and we met some fascinating and inspiring people. It was really interesting to understand more about where our food comes from, to meet the farmers and understand how local food systems can work. Athens is a good model with over 30 years work invested into developing a local food economy and a huge amount of collaboration between organizations. Athens is definitely worth a trip, whether for a day or a weekend. If you missed the Slow Food trip, there is a Locavore weekend getaway on August 14-16 highlighting some of the same places that we went to, and featuring Mailou Suzko, author of the book Farms and Foods of Ohio: From Garden Gate to Dinner Plate.

More photos of the weekend can be found on flickr here, here and here.

My apologies that this post is long overdue. One of my many excuses is that I left my notes under a paw paw tree. Many thanks to Chris from Integration Acres for returning them. Bethia.

The Dispatch on School Lunches

Three servings of vegetables, one serving of dairy, one serving of meat

We were pleased to note that the Columbus Dispatch ran some stories this weekend on the subject of food in schools… and that the stories themselves were impressively well-researched and informative. Our hats are off to Jennifer Smith Richards, Simone Sebastian, and the Dispatch staff.

The Dispatch website contains articles by these two (“Tasty and Cheap, But…” and “Free Lunch?”), as well as links to a database that lets you explore school-by-school data to see changes over time in the percentage of students receiving subsidized lunches and to a map that lets you see at a glance which areas in central Ohio are most dependent on such programs. All in all, they’ve provided a valuable resource for anyone in central Ohio interested in the school lunch issue. (In fact, Ms. Richards’ article caught the attention of the national offices of Slow Food USA and showed up in their Twitter stream.)

Among the more interesting facts: Schools receive $2.57 per student for children receiving free lunches; once labor and fixed costs are accounted for, that leaves less than $1.50 for food. Participating schools are eligible for inexpensive, and sometimes free, food from a government program that buys low-quality commodity foods (one person interviewed refers to schools as “a dumping ground” for such foods). These two facts alone go a long way toward ensuring that school lunches for kids won’t be healthy… but there are quite a few more. We’ve run across a few more tidbits that would have been worth adding, like the way that some schools find themselves having to game the system—keeping percentage of calories from fat in the required range by adding non-fat calories in the form of Skittles, for example. But all in all, they’re well worth a read.

Food, Inc. in Columbus

A new movie about agribusiness called Food, Inc. has been the buzz of the foodie world this past week. It focuses on the extent to which a small number of corporations have dominated the food production industry in America, to the detriment of farmers, consumers, and the environment. It was released on the coasts and was so successful that it has now been released throughout the rest of the country.

Well, most of the rest of the country.

You can read about it here, in the Columbus Dispatch. You can watch the trailer here. But at least according to movietickets.com, you won’t be seeing it in the Columbus area soon.

Perhaps that’ll change. We hope so. After all, the goal of Slow Food is to improve the American food system for everyone, and this movie is about what the American food system is really like.

At least, that’s what we’re told.

If you’d like to see Food, Inc. in a theater near you, drop a line to booking@magpictures.com and let them know.

Update: When I did this, a nice guy named Neal wrote back to me and told me that it would be opening at the Drexel East in Bexley on July 17 — almost one week after PolyCultures at Studio 35! We’ll look forward to seeing it!

Update to the update: Preview the night before, on the evening of the 16th—read about the details here.

Time for Lunch campaign launches

This morning marks the launch of Slow Food USA’s Time For Lunch campaign, the organization’s first coordinated nationwide effort to bring about change in the American food system by focusing the attention of consumers on its shortcomings. (There is a blog post here that explains the campaign, and an official Time for Lunch homepage here with more information about how you can get involved by signing a petition, contacting your legislators, and getting involved in an event on the day of action chosen by Slow Food USA — Labor Day, September 7.)

Last week, we sent out a notice in the newsletter asking people who were interested in planning and organizing an event on September 7 to email us and let us know.  Once we’ve received all of your responses we’ll be having a meeting of interested parties to discuss exactly what form the event should take.  Some members of the convivium have been brainstorming ideas already, and we’ve kept track of some interesting ones to propose, so if you’re interested, don’t hesitate to drop us a line and get in on the planning at the early stages!