Shawn Menard runs Seacoast Eat Local, but he is not sitting in a boardroom talking strategy. More likely, he is somewhere in a 1750s farmhouse surrounded by grain mills, barn cats, and the ghosts of farmers past, dreaming up new ways to connect people with their food.
In this conversation, we talk about why “local food” should not even need the word local, how a farmers market can double as a classroom and a party, and why knowing your carrot farmer might actually make you happier.
We also discuss Shawn’s hope that New England can grow more of what we eat, why kale in January is a minor miracle, and why even buying one bag of apples in season is an act of rebellion against a bland food system.
This episode was recorded at the Seacoast Eat Local offices in Lee, NH on June 12, 2025.
Learn more about Seacoast Eat Local at seacoasteatlocal.org
A big thank you to my friend Amanda Grappone and the team at Grappone Automotive for sponsoring this podcast!
This episode is shared in partnership with our friends at NH Rocks!
Music provided by Sneaky Miles
Local food has become a buzzword in recent years. Why does it matter?
Fifty years ago, “local” food was just food. Industrial farming and global shipping made it easy to forget where our food came from. Buying local keeps money in the community, reduces the hidden costs of shipping food across the world, and gives you fresher, more nutrient-dense meals. It is better for your health, the environment, and the people who grow your food.
We’re speaking in a pretty unique place. Can you tell us about it?
We are at Emerson House, a 1750s farmhouse in Lee, New Hampshire, home to Seacoast Eat Local’s office. Next door is a developing food hub that will soon include a commercial kitchen, grain mill, and retail space. It is exciting to see this historic property become the center of a modern local food system.
What is the mission of Seacoast Eat Local?
Our work connects farmers and eaters. We run farmers markets year-round, manage SNAP and EBT programs to make local food more accessible, and create moments for people to meet the people who grow their food. It is not just about buying vegetables. It is about building relationships and strengthening community.
How have farmers markets changed over the years?
Markets have become more like classrooms. People come to buy food, but they also come to learn, discover new crops, and connect with neighbors. When you walk through a market, you see the creativity and diversity of what local agriculture can produce. It is not just food, it is culture.
Is eating local realistic for everyone?
Not every family can buy 100 percent of their food locally, and that is okay. Even small changes like buying local apples in season or signing up for a CSA have an impact. The point is to build habits and relationships that make the local food system more resilient over time.
What inspires you most about the local food movement right now?
The energy. Farmers are using new technology to extend the growing season, communities are investing in food hubs and infrastructure, and young people are starting farms and food businesses. It feels like momentum is building every year.
How does local food bring people together?
Food has always been about community. At a farmers market, you see neighbors reconnecting, kids trying vegetables for the first time, and musicians playing live music. These moments remind us that eating is not just a transaction. It is a way to celebrate being alive together.
What advice would you give to someone who wants to start supporting local food?
Start small and start with what excites you. Pick one item to buy locally each week, visit a market, or meet a farmer. Those little steps often lead to bigger ones. You will quickly see that supporting local food is enjoyable, affordable, and deeply rewarding.
What gives you hope for the future of food in New England?
People care. Every year more farms, restaurants, and schools are sourcing food locally. Consumers are asking better questions. Infrastructure is growing to support this shift. It shows that we are capable of building a food system that is more sustainable, more delicious, and more connected to our values.
The questions, wording, and phrasing in this summary may differ slightly from the original conversation. We provide these summaries to give subscribers a brief, accessible synopsis of the episode. Full episode transcripts are available on granitegoodness.com.
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