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regulatory confusion that we needed to iron out.
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These are the kinds of little tweaks in the system
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that need to be made to
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support the sustainable, equitable food system.
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Last but not least,
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we engaged the community through outreach and education.
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I'm going to talk about
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that New Haven community cookbook in a minute.
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We've also distributed Farmer's Market recipe cards,
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recipes from chefs throughout Connecticut and throughout--
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and we've distributed them at Farmer's Markets
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throughout the state.