🎅❄️November/December 2025❄️🎁

As the seasons change and we near the end of 2025, it is time for reflection, celebration, and preparation for the 2026 Local, Regional, and Safe Foods program year. We were honored to work with so many wonderful farms, food businesses, colleagues, and supporting agencies and partners this year. Our fall program season was full, and we have so much to share so please settle in and read on! We appreciate your participation in our programs.

In this newsletter, we share:

updates on Arkansas local foods efforts including resilient infrastructure and equipment,
highlight recent success of our Share Grounds value-added food businesses,
several opportunities to join us at winter conferences, and
showcase events like our 3-part Preserving Arkansas Series.

Local Foods☃️

Resilient Food Systems Infrastructure (RFSI)

The USDA’s Resilient Food Systems Infrastructure (RFSI) program was created to strengthen agricultural producer capacity and local and regional food supply chains, yet many participants have experienced administrative and funding delays that slowed early progress. Despite these setbacks, momentum is now clearly building: multiple awardees have begun constructing new processing and aggregation facilities, upgrading storage capacity, and purchasing critical equipment to expand market access for farmers and improve food system resilience. These on-the-ground projects demonstrate that the program’s investments are finally translating into tangible infrastructure gains across communities. Let's celebrate these achievements and praise the continued federal support for improving our domestic food system.

Infrastructure or equipment grant awardees, please reach out to our program lead, Sarah Bakker at sbakker@uada.edu if you would like support with supply chain coordination.

Check out these highlights from recent RFSI Infrastructure site visits and contact those farms if you are interested in selling your Arkansas Grown or Made products in their facilities.

WSBZ Farm is utilizing RFSI funds to support cold storage expansion and refrigerated transportation.

You can read more about the WSBZ RFSI project from this Communities Unlimited article!

Farindale Farms are utilizing RFSI funds to construct a commercial kitchen, aggregation space, and cold-storage in the South/Central region of the state.

Food Hub Development

While RFSI program recipients work to get this critical infrastructure in place, our team has been discussing how to support supply chain coordination across the state. Momentum is building and many farms and food business clientele mention the need for a coordinated effort to connect to other Arkansas producers and markets. In recent stakeholder conversations, farmers and food systems stakeholders have suggested a need for a Central Arkansas Food Hub.

Food hub development is complex, requires significant collaboration, and other national efforts have had varying levels of success. The USDA has supported and evaluated food hub success for several decades and produced a 2012 resource about food hubs. The Regional Food Hub Resource Guide was created through the National Food Hub Collaboration, an effort set up by the UDSA in partnership with the Wallace Center at Winrock International. USDA's investment through RFSI is a strong indicator that food hubs or similar infrastructure continue to show demonstrated success in communities across the U.S. Check out Hawaii's efforts in recent years.

Many food hubs continue to demonstrate strong success in strengthening regional food economies, providing reliable markets for producers while improving access to fresh, locally sourced foods. Across the country, many hubs are scaling up, and North Carolina and Vermont stand out as leaders. In North Carolina, food hubs are expanding distribution networks that connect small farmers with schools, hospitals, and retail markets. Vermont’s hubs, long known for their collaborative models, are increasing processing and storage capacity to support year-round supply. Together, these states illustrate how well-designed food hub systems can boost farm viability and community food security.

Are you interested in Central Arkansas Food Hub planning but haven't reach out to our team. Please email Dr. Amanda Philyaw Perez at aperez@uada.edu.

🎄Upcoming Events🎄

Northwest Arkansas Local Food Systems Conference

December 10-11, 2025

Jones Center, Springdale, AR

The Northwest Arkansas Local Food Network is excited to announce a NWA Food Systems Conference. Join us for a day of educational sessions, networking, and collaborative discussions designated to strengthen Northwest Arkansas's food system.

Happy Hour Reception at Market Center of the Ozarks: 5:15pm-6:45pm

Join us if you are a farmer or rancher, food entrepreneur, a chef, restaurant owner, institutional buyer, market manager or food system advocate.

Registration:

https://nwalocalfood.com/conference

Additionally, we are hosting a Day 2 on December 11th that is just for farmers, with peer-to-peer facilitated conversations as well as a Transition to Organic workshop in the afternoon.

Lunch & Keynote ONLY option!

Join us on December 10th for a delicious, locally curated meal followed by an inspiring talk about building stronger regional food systems by keynote speaker Philip Ackerman-Leist.

Philip is a farmer, author, educator, and consultant who has spent decades exploring food systems innovation and building resilient communities. He's the author of Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems and has helped design farms, homesteads, and food facilities around the world.

Questions? Contact Shelly Smith at shelly@nwalocalfood.com.

Arkansas Vegetable Conference

February 19-20, 2026

Little Rock, AR

A new collaborative event is coming to central Arkansas! Save the date for the Arkansas Vegetable Growers Conference, a two-day event of expert-led sessions covering valuable vegetable crops in the region.

Our team will host a hands-on packshed workshop for vegetable growers. Don't miss out.

SAVE THE DATES

More information to come.

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Mid-South Berry

Conference

January 22-24, 2026

Fayetteville, AR

Deadline Extension

Don't forget to register for the Mid-South Berry Conference. Hosted by local berry growers' associations and University of Arkansas System Division of Agriculture with support from the Arkansas Farm Bureau Foundation, this three-day event brings together berry growers, researchers, and industry leaders to share the latest insights on strawberries, blackberries, grapes & MORE! The registration fee deadline has been extended to December 12th!

💰$100 for association members, $150 for non-members.

✍️ $50 registration fee will be automatically applied after December 12th.

Registration: Mid-South Berry Conference

Join us in January 2026 for the Southeast Regional Fruit & Vegetable Conference!

Make plans to join us in Savannah, GA, January 8-10, 2026, as we meet once again to celebrate the ag industry at the 2026 SE Regional Conference!

Registration:

Southeast Regional Fruit & Vegetable Conference – Education, Leadership, Growth

2026 National Farm Stop Conference

Join us for the third National Farm Stop Conference February 12-15, 2026 in Ann Arbor, Michigan.

Events will include:

Opening Reception: Thursday, February 12
Farm Stop Conference: Friday and Saturday, February 13-14
Farm Stop School: Sunday, February 15

Attend the 2026 Farm Stop Conference and meet with policy makers, farm stop owners, operators, and farmers from across the country to share best practices and inspire each other!

🎄Recent Program Highlights🎄

Efficient Irrigation & Water Management for Specialty Crops

Our staff members had the opportunity to give a presentation to growers at the Center for Arkansas Farm and Food (CAFF), regarding agricultural water safety. The topics ranged from designing/building an irrigation system, to learning how to efficiently and safely use water from rivers, creeks, and rainwater catchment tanks.

Coming in 2026:

The West Little Rock Farmers Market at Breckenridge Village

A new farmers market is coming to Central Arkansas next year! The Arkansas Local Food Network (ALFN), The Root Café, and other community partners are launching the West Little Rock Farmers Market (WLRFM) set to open April 18, 2026.

Connect with the Market!

Follow updates, announcements, and vendor spotlights on Facebook.

Vendors Wanted:

Producers, makers, and food entrepreneurs are encouraged to apply! You can find the vendor application here.

Support the Market

A dedicated team of farmers, food-system professionals, and community leaders has worked hard to bring this project to life. Donations and sponsorships will help build a lasting, accessible, community-centered market for West Little Rock.

Become a sponsor or Friend of the Market here.

Arkansas Farm Bureau Convention Farmer's Market

We were proud sponsors of this year's Arkansas Farm Bureau Farmer's Market featuring 30 Arkansas' value-added producers. We have worked with several of the food businesses featured at this year's market and look forward to working with the others.

If you missed us this year, plan to be part of the 2026 market December 2-4, 2026.

Value-Added 🤶🏽

Setting Her Table for Success: Highlighting Mrs. Legenia Spiller- Bearden

Legenia Spiller-Bearden of Maumelle is savoring the taste of victory as the $10,000 winner of Food Network’s Family Recipe Showdown. Spiller-Bearden—who first launched her culinary journey through our Share Grounds value-added program—competed alongside her aunt, Cynthia Goodman of Maryland, in the episode “Cast-Iron Secrets” (season one, episode six, aired Aug. 14), hosted by Oscar-winner Octavia Spencer with judge chef Edgar “Dook” Chase and guest judge Tina Knowles. You can follow her Youtube channel or dig into her website to learn more.

“It just feels surreal,” Spiller-Bearden said of the experience. Initially excited simply to be on the show, her competitive spirit kicked in once she met the other contestants. “I remember thinking, ‘Wait. I want to win. I have to represent Arkansas,’” she said. And represent, she did.

Please see the link below to read the full article. November 2025 by 501 LIFE - Issuu

Life Is Sweet at Richland Farms

Rhonda and Ken Rudder of Richland Creek Farm are continuing production of their popular Mayhaw Jelly at the Share Grounds facility in Rison. Traveling from their home in El Dorado, the Rudders have utilized the Share Grounds space—located at the Cleveland County Fairgrounds—for the past three years to process their value-added products.

The Mayhaw berry, native to south Arkansas and north Louisiana, is the star ingredient in their jelly. Rhonda and Ken grow most of the berries on their own farm, supplementing with fresh berries from other Arkansas and Louisiana growers when needed. Their Richland Creek Mayhaw Jelly is celebrated for its gentle, sweet, floral aroma and its subtle flavor that truly reflects the unique character of the Mayhaw berry. These make great holiday gifts.

Preserving Arkansas Series

The Preserving Arkansas Series was a collaborative program developed by Family and Consumer Sciences and the Local, Regional & Safe Foods Program at UADA, featuring our lead culinary extraordinaire, Margie Raimondo of Urbana Farmstead. These workshops blended the fundamentals of home food preservation with essential commercial food safety practices. Participants learned to make strawberry jam using Arkansas strawberries from Barnhill Orchard, southern chow-chow, and culinary dried herb mixes with ingredients from Urbana Farmstead. Along the way, they explored the preservation methods required for each product and gained practical knowledge about preventing foodborne illness.

The workshops were led by Margie Raimondo and the FCS Food Preservation Team—Dr. Lida Rahimi Araghi, Quad Whitson, Terrie James, and Christie Wagley—who provided expert instruction, hands-on guidance, and all the equipment needed to produce high-quality preserved foods. The Local, Regional & Safe Foods team—Dr. Amanda Perez and Program Associate David Hill—contributed valuable insights into food safety in food production and explained the steps involved in transitioning from home food preservation to commercial food processing.

To wrap up the series, Margie Raimondo hosted a special culinary herb workshop for participants of the After the Harvest Conference. Attendees learned how to work with a variety of fresh herbs, celebrating the savory aromas of late-summer gardens—and everyone went home with a vial filled with the fragrant essence of the season.

What a delightful time educating participants and working with this amazing team!