Grant Aids Ohio Food Producers Amid Challenges
On a bright December morning in Millfield, Ohio, Western Lombard stands near a black walnut tree. This tree is one of many native crops on his farm. Lombard sees untapped potential in local fruits like acorns and nuts. “You can roast them or press them for oil,” he explains. Yet, one big hurdle remains: processing them requires a lot of manual work.
Lombard mentions how laborious it is to remove the thick shells from nuts. Producing just a few gallons of hickory nut milk can take hours. “There isn’t much industry for these, so machines to process them aren’t available,” he says.
Luckily, a recent grant of $100,000 from the Appalachia Regional Food Business Center is here to help. Lombard plans to use this funding to build a processing facility, a resource that local food businesses can benefit from.
He’s co-founder of Rising Appalachia, one of twelve organizations receiving support from this grant. This funding comes at a crucial time. Earlier this year, millions in USDA funding for similar programs were cut. This grant represents the first and only round of funding for these businesses.
The Impact of USDA Funding Cuts
Across seven Appalachian states, 56 food-focused businesses will share $3.53 million in grants. These funds are vital for small producers and help strengthen local food systems. For example, in Cleveland, recipient Brooke Kahl aims to launch a local farm stop to sell fresh foods, creating new opportunities for nearby farmers.
Others, like Irene Kim Chin, are also on the rise. Her Korean-Appalachian food start-up, Hei Hei, will expand its inventory and sales capabilities with these funds. “I thought I might never see this money,” she admits.
The USDA had frozen funding for the program that provides these grants when the Trump administration took over. Established in 2023, the Appalachia Regional Food Business Center aimed to enhance local food systems, particularly after COVID-19 disrupts supply chains. At one point, this center employed 86 people across 18 partner organizations.
In July, the USDA announced plans to cancel the regional business center program altogether, though some centers managed to negotiate funding for promised grants. Paul Freedman, director of the Appalachia Regional Food Business Center, expressed that their limited ability to support the 56 recipients for the next year still counts as a victory.
Regional Collaboration for Food Sustainability
The goal of the program was clear: it addressed crucial needs in the local food industry, like the lack of processing facilities. Leslie Schaller, director at ACEnet, emphasized that collaboration at a regional level allowed organizations to leverage their skills and passion to boost local economies. “We have the know-how, but often lack the resources,” she said.
Kahl, with expertise in food systems, pointed out that localizing food resources leads to more sustainable practices and job creation. “By keeping the money in the region, we’re investing in our community,” she explained.
While the regional center faces closure, those involved remain optimistic about the future. Schaller summed it up well: “We won’t give up on local efforts. Our work continues, but we’ll feel the impact without continued funding.”
As local food initiatives gain momentum, it remains clear that community resilience and creativity are paving the way for a more sustainable future, even amid challenges.
For more insights on food systems and sustainability, the USDA’s press release on regional food business centers provides additional context.
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