This story was republished from The Land. This story is part of a collaborative series, from the Institute for Nonprofit News, the Energy News Network and four other news partners, examining climate resilience across the Great Lakes. This reporting was made possible with support from the Joyce Foundation. While meeting with a local farmer two years ago, Eric Diamond of Central Kitchen, a food business incubator in Cleveland, Ohio, learned that the farmer wasn’t able to sell all the carrots in his fields. Some of the carrots – while perfectly nutritious – weren’t the right size or shape for grocery stores’ and restaurants’ specifications. That sparked a question, and a…