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Rooted in Community: Highlighting Local Producers through Extension Events

Agricultural Economics & Community Development

Daisy Bailey
Extension Agent
West Virginia University Extension Service
Glenville

Abstract

West Virginia is one of the most rural states in the eastern United States.  The agriculture community is made up of mostly small farming operations with cow/calf operations being the largest livestock commodity. However, many small farms have diversified adding high tunnels and producing fresh produce 8-10 month out of the year, with many of them selling their product through direct marketing at farmers markets, roadside stands, and on-farm markets.

The deep history of Appalachia and West Virginia thrive off supporting small businesses.  Research shows that local businesses generate 70% more economic activity per square foot than big box stores.  WVU Extension - Agriculture and Natural Resource Extension Agents diligently work towards promoting and utilizing as many West Virginia products during extension sponsored events as budgets allowed.  WVU Small Farms Conference and WVU Extension Women in Agriculture Conference held annually every year source more that 95% of the meal ingredients from local producers. Extension Agents work with conference center staff and chefs to develop a menu built around available products that are offered seasonally.  Additionally, in April 2024 WVU Extension was able to host the National Farm Viability Conference in Charleston, WV and sourced more than 95% of the meal ingredients and specialty items from West Virginia growers and small businesses.  Over the past 5 years the above mentioned WVU Extension events, sponsors and conference attendees has generated more than $50,000 back into the WV economy by purchasing local.  More than 50 farms from across West Virginia have been supported through these efforts.  Farm fresh products purchased were greens, tomatoes, cucumbers, various squash, root vegetables, onions, garlic, fresh herbs, edible flowers, beef, pork, lamb, and chicken.

This presentation will focus on the process of working with local producers, chefs, and conference center staff to incorporate locally grown produce and meats as well as other locally sourced items such as baked goods, desserts, and value-added products.  Agents from WV will share their story of building relationships and growing a culture of supporting local agriculture and small businesses.

Authors: Daisy Bailey, Jodi Richmond, Candace Delong, Emily Morrow, Joshua Peplowski, Jody Carpenter, Alexandria Smith, Lisa Jones, Julie Bolin
  1. Daisy Bailey Extension Agent, West Virginia University, West Virginia, 26351
  2. Jodi Richmond Extension Agent, West Virginia University, West Virginia, 24740
  3. Candace Delong Extension Agent, West Virginia University, West Virginia, 26757
  4. Emily Morrow Extension Agent, West Virginia Unversity, West Virginia, 25430
  5. Joshua Peplowski Extension Agent, West Virginia University, West Virginia, 24901
  6. Jody Carpenter Extension Agent, West Virginia University, West Virginia, 26416
  7. Alexandria Smith Extension Agent, West Virginia University, West Virginia, 26836
  8. Lisa Jones Program Coordinator- WVU Extension Small Farm Center, West Virginia University, West Virginia, 26506
  9. Julie Bolin Extension Agent, West Virginia University, West Virginia, 26149