ValleyHUB KVCC

We just posted the fall Honorable Harvest Lecture Series speakers and the lineup is incredible! International perspectives, deep local roots. Hope you’ll join us! Link in comments.

ValleyHUB is proud to be USDA Good Agricultural Practices (GAP) certified!! Thanks to Rosie and Ben for leading us through our first successful individual audit for our hydroponic lettuce and tomatoes, as well as our shipping and transportation practices.

We take food safety seriously!!

This salad at Sarkozy Bakery is a favorite lunch item for some of our ValleyHUB staff! We are grateful to be a part of a network of local food businesses that truly care about the health of our community. We prioritize food safety in our operations and our educational programs because of the potential severity of food-born illnesses. Everyone has a part to play in keeping food safe! Remember to wash your hands and wash your produce before you eat it.

In times like this, we're grateful for the local growers that we source our ingredients from.

While bulk bagged factory farm lettuce is a potential carrier for this dangerous parasite (cyclospora), smaller, local growers once again prove to be the safer, reliable, and tastier choice!

We get all of our lettuce grown hydroponically less than a mile away from our bakery, right in downtown Kalamazoo, at ValleyHUB KVCC ! This KVCC program does amazing work producing delicious produce, coordinating with fantastic local Michigan growers, and educating a new generation of farmers. We get as much of our produce as possible through them rather than big, cheap, companies that I'll avoid naming. Working with them is easy and they bend over backwards to adapt to our needs. They are more than happy to work with any restaurant in Kalamazoo!

As the world changes, new challenges/dangers like this are going to be more common. The more we invest in our local agriculture infrastructure, the more ready we'll be to face the future! Support Valley Hub! Support your local growers! Go to a farmers market! The Kzoo Farm Market was today and the Portage Market is tomorrow!

Thank you to all the hard working people at Valley Hub.

Thanks to the crew at Crisp Country Acres and all of our farm partners for working so hard to provide food for our community. Farm work doesn't stop when the weather gets hot--thinking about everyone who will be out in the fields this week.

This crew picked up all of these new potatoes yesterday! Today, the potatoes are heading to a local school for their Summer Meal Program.

We love growing food for our local community! 🥔🚜

Congratulations to Kalamazoo Public Schools on the opening of their new district kitchen! We look forward to continuing to support their amazing food service staff in sourcing and serving local foods.

Look at this beautiful food we sent home with students during last week's Valley Food Share distribution! We have so much fun putting together these boxes of food for our students each week. https://kvcc.edu/foodshare/

Our friends at MSU Center for Regional Food Systems have created a great resource for beginning and expanding farmers.

These on-demand workshops have a focus on what it takes to run a strong business - from HR and legal considerations to marketing and business planning. Check them out!

Emerging Farmers Learning Series This 7-week webinar series explores key business skills for Michigan growers with speakers from across the state. This series was facilitated by the Michigan Good Food Fund and Michigan State University Center for Regional Food Systems.

We are SO PROUD that the ValleyHUB food hub is a supplier for the SUN Meals to Go programs at Chartwells K12 Coldwater Community Schools and other local school districts. What these school food service staff do to make sure that kids have good food during the summer months (including fresh, local fruits and vegetables!) is amazing! Listen to the linked interview to learn more about this program.

https://omny.fm/shows/delaney-in-the-morning/tamara-santora-jayna-garner-coldwater-community-schools-summer-food-service-program-5-27-26

SUN MEALS TO GO RADIO INTERVIEW