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New Name - ICR: Investigating Community Resilience

Beginning with this show  OUTSIDE IN  becomes  ICR: Investigating Community Resilience. A new name reflecting a more direct link to our content. Bob Russell returns to look around at how the term is being used increasingly and to help clarify our focus. We also highlight web-based resources that showcase resilience work going on in other communities. This discussion also looks ahead at broad areas of success and need in resilience development locally.

A Shining Example

In this week's program Jan Shireman and Gerard Grabowski join us to tell their story of a business that is a shining example of the all-local, farm to business to consumer economic model so important to building local food resilience. These two created Pleasanton Brick Oven Bakery nearly two decades ago in search of a locally made, healthy bread and in the process became national leaders in the artisan bread movement. Pleasanton Bakery today employs nearly a dozen people in direct bakery jobs. Learn what makes their bread so different. Jan and Gerard share their dream of local sustainable agriculture and of ag-to-consumer businesses to support locally grown food. Only one of the grains they currently use comes from outside of Michigan, but the rest is grown on downstate farms. Gerard argues that northern Michigan needs to grow much more grain for local use, and develop its own milling facilities to turn the grains into flour.

Reviewing foundation concepts

Bob Russell is in with Dave this week reviewing foundation concepts that are critical to resilience thinking: adaptability, diversity, redundancy, and feedback loops. The discussion seeks to detail the connections between each concept and the idea of building resilience into our Northwest Michigan communities. Towards the end of the discussion Bob and Dave make an announcement which includes a name change. From now on these weekly discussions will be known as ICR: Investigating Community Resilience.

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