Eat Local Now 2008, an event held at Ballard High School on April 29 was to help raise awareness about the need to support local farmers and their products.

"Now more than ever, with the global food crisis going on, it's important to have a secure local food system so we know we can feed ourselves," said Zachary Lyons, food writer and vice president of the Seattle Chefs Collaborative.

People gathered in the school's commons to sample pesto keta salmon cake, grass fed beef meatloaf stuffed with red wine braised shortribs and Mexican decadence chipotle flourless chocolate cake. Over thirteen hors d'oeuvres, starters, main courses and desserts were on the menu.

All of the food was made from local farmer's products and presented by local chefs.

"With the global economy of food breaking down, it's very important to be able to feed ourselves," said Lyons.

He said wheat prices have gone up 317 percent because of commodities brokers like those in Chicago.

On the other hand, local wheat prices have only gone up 50 percent because farmers can sell direct and have more control of their land, said Lyons.

"Those of us who have a strong local food system are better insulated from what is going on globally and will be better suited to feed each other than areas that don't have them (farmers)," said Lyons.

Melissa Larson, a volunteer and committee member with Eat Local Now, said the funds would help farmers who are up against tough situations. Last year, farmers in southwest Washington were severely impacted by floods.

Lyons said the fund helps farmers who sell their products in the city and provide them some security. If another flood affects them, it will help keep the local food system going.

During the program, Vicki Sonntag of EcoPraxis was given the Jeff Fairhall Local Food Hero Award. Mike Peroni of Boistfort Valley Farm, Erick Haakenson of Jubilee Farm and Mary Embleton of Cascade Harvest Coalition were the speakers.

Students from Ballard High's Earth Service Corps helped serve food and had their own table selling t-shirts and buttons promoting their own composting program. Earlier this year, a local television news crew interviewed the students on their recycling efforts in the lunchroom.

"I'm happy Ballard High School can host this and be part of the sustainable community. It's important we do this to encourage sustainability in our high school. We are leading the green movement as a high school," said senior Kirara Eldred. She is the president of the Earth Service Corps at the school.

"We're proud to host it. It's a chance for them to interact with the community. We're here to promote a positive message on community and the environment," said teacher Noam Gundle.

Aaron Kahn, president of the Northwest Biodiesel Association handed out information on biodiesel use in cars and was pleased to see the students participating.

"We have to help young people make good decisions and choices," said Kahn.

Andrea Faste, a volunteer with Sustainable Ballard was busy setting up a display table with plenty of brochures on different subjects.

"One of the neatest things about it is the high school kids getting involved," said Faste.

Sponsors for the Eat Local Now event included: the Business Alliance for Local Living Economies (BALLE); Cascade Harvest Coalition; Sustainable Ballard; Earth Service Corps of Ballard High; and Puget Sound Fresh.

To donate to the farmer's fund, visit http:///www.eatlocalnow.org.

Dean Wong may be reached at 783.1244 or deanw@robinsonnews.com