Webinar: Resourcing your network

No matter where you are in your planning for network sustainability, it helps to have a solid checklist of items to consider as you prepare. This webinar described some basic steps in preparing to resource your network including: how to calculate what resources you will need, potential sources of funding and what to include in your network case statement for funders. The webinar built on “Resourcing Your Network,” a tool developed by INC, and includes examples of how other networks have addressed their sustainability challenges over time.

Presenters: Madeleine Beaubien Taylor, INC and Anne Whatley, Cause Communications

Download the presentation in PDF format.

Webinar date: Friday, 11/18/2011

Rural Food Traditions: Sourdough

Welcome to Rural Food Traditions, a podcast series of Rural Remix. We’re starting where many meals across diverse food traditions begin: with bread. Food is a uniter; and across culinary traditions, bread is a common thread. On this episode, host Teresa Collins talks with Eliza Blue about sourdough bread.

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Rural Journalism Collective: Election Reporting

Join the Rural Journalism Collective for a conversation on how journalists can tell more accurate stories about rural voters with panelists Dee Davis; president of the Center for Rural Strategies, Pauly Denetclaw, political correspondent for ICT; and Cathy Darling Allen, registrar of voters and Shasta County clerk in rural California.

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Rural Food Traditions: Fry Bread

Welcome to Rural Food Traditions, a podcast series of Rural Remix. We’re starting where many meals across diverse food traditions begin: with bread. Food is a uniter; and across culinary traditions, bread is a common thread. On this episode, host Teresa Collins talks with chef Nico Albert Williams about fry bread. They discuss the bread’s Native American roots, controversial history, and Nico’s personal relationship to the language of food.

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Drawing Resilience: Lissette Garay

Lissette Garay is a Michelin-trained Chef specializing in traditional Mexican cooking techniques. She and her wife Cassandra Garay own La Cocina, a restaurant in Port Townsend, Wa. Lissette has been working with the Organic Seed Alliance to create a type of masa corn for tortillas that will grow in the short daylight season of the Pacific Northwest. After years of research, the Garay’s and their staff are finally planting their first crop. Their dream is to make corn tortillas for their community with the smallest possible footprint, while creating jobs for local farmers and cooks.

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