Podcasts about california food

Governor Gavin Newsom has issued an executive order directing state agencies to address the health risks associated with ultra-processed foods and synthetic food dyes.

Governor Gavin Newsom has issued an executive order directing state agencies to address the health risks associated with ultra-processed foods and synthetic food dyes.

It's the 11th Annual Feeding Families Fund Drive benefiting the Central California Food Bank!  INTERVIEW: Kym Dildine/Co-CEO discusses this year's goal and the matching funds from GAR Bennett.  More information: https://www.kmjnow.com/amp-events/feeding-families-fund-drive-september-20/ Please Like, Comment and Follow 'Broeske & Musson' on all platforms:   ---    The ‘Broeske & Musson Podcast' is available on the KMJNOW app, Apple Podcasts, Spotify or wherever else you listen to podcasts.    ---  ‘Broeske & Musson'  Weekdays 9-11 AM Pacific on News/Talk 580 AM & 105.9 FM KMJ  | Facebook | Podcast| X |   --- Everything KMJ   KMJNOW App | Podcasts | Facebook | X | Instagram   See omnystudio.com/listener for privacy information.

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In part 2 of Red Eye Radio with Gary McNamara and Eric Harley, former Justice Breyer is promoting an authoritarian Supreme Court as moral. California fast food chains laying off workers ahead of the upcoming wage mandate.  For more talk on the issues that matter to you, listen on radio stations across America Monday-Friday 12am-5am CT (1am-6am ET and 10pm-3am PT), download the RED EYE RADIO SHOW app, asking your smart speaker, or listening at RedEyeRadioShow.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jennifer Ryan is the restaurateur behind BlueRoot, a seemingly rare example of healthy, tasting eating in Alabama. She's also the Co-Founder and CEO of Croux,  an online marketplace that connects vetted talent with flexible work opportunities. On this episode, Jennifer walks us through creating a culture of "yes" at BlueRoot, where the answer to a customer's request is always one smile away. She even lets us in on her secret sauce for fostering a dedicated, well-compensated team, proving that a smaller staff can make a mighty impact.

Brian Sylvester, J.D., is a Partner in Perkins Coie LLP's Washington D.C. office and a former Attorney-Advisor at the U.S. Department of Agriculture's (USDA's) Marketing, Regulatory, and Food Safety Programs Division's Office of the General Counsel. At Perkins Coie, Brian focuses his practice on regulatory matters before the U.S. Food and Drug Administration (FDA), the USDA, the Consumer Product Safety Commission (CPSC), and analogous state regulatory bodies. He is a leading authority on food technology regulation and serves as a trusted advisor to global brands, startups, life science companies, investors, and trade associations. Brian is a prolific author and frequent speaker at industry-leading events in the U.S., the EU, Israel, and other parts of the world. He is regularly called upon to offer insights on trending legal issues by preeminent industry and global publications. He holds a J.D. from Cornell Law School and a Bachelor's degree in Psychological and Brain Sciences from Dartmouth College. In this episode of Food Safety Matters, we speak with Brian [30:41] about: How the 2023 California Food Safety Act, which bans several additives common in processed foods, might affect companies' food formulations nationwide Economic and other logistical challenges for companies adjusting for the California Food Safety Act and the feasibility of achieving compliance by the January 2027 deadline Other food additives and packaging chemicals under increasing scrutiny that companies may want to begin addressing in their products in light of class-action lawsuits Precedents set by the California Food Safety Act for other states to enact similar bans and for consumer beliefs to more heavily influence food law How the California Food Safety Act may be influencing the conversation around food additives legislation at FDA, evidenced by recent statements from the agency about two chemicals banned by the legislation The likelihood of industry lobbying and litigation in response to the California Food Safety Act, and the responses already made by industry and consumer groups criticizing the precedent it sets of circumventing science-based decision-making Brian's thoughts on the actual contribution of the California Food Safety Act to food safety and public health, and how the ban was shaped by advocacy groups and consumers The likelihood of a patchwork of state regulations following the California Food Safety Act and the need for FDA to step in to prevent conflicting food additives regulation nationwide Possible implications if New York Senate Bill A6424 were to pass, which is pending legislation that is nearly identical to the original draft of the California Food Safety Act. News and Resources News FDA Publishes First CORE Annual Report Summarizing Foodborne Illness Outbreak Investigations [4:47]The Incident Command System and Foodborne Illness Outbreak InvestigationsOutbreak Investigations of Cyclospora cayetanensis Infections 2013–2020: Progress Made and Challenges Remaining FDA: Reckitt/Mead Johnson Nutrition Voluntarily Recalls Certain Nutramigen Hypoallergenic Powdered Infant Formula Products [12:48]Reckitt: Recall Alert: Select Batches of Nutramigen Powder New Insights About Salmonella Interactions With Environmental Biofilms May Lead to Better Food Safety Strategies [17:30] High Levels of Toxic Plasticizers Phthalates, Bisphenols Found in Nearly All Foods in U.S. [19:48] How Leadership Style Influences Employees' Likelihood to Voice Food Safety Concerns [26:31] Interview Resources California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027Following California's Example, New York State Bill Would Ban Five Most “Pervasive and Harmful” Chemical Food AdditivesFDA Proposes to Stop Allowing Brominated Vegetable Oil in Food, Says Red Dye 3 May Be Next   Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that's a total discount of 25%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Food insecurity is on the rise in California. A COVID-era policy previously allowed the state to issue Emergency Allotments, or EAs for families to receive maximum benefits through the CalFresh program.  But earlier this year, Emergency Allotments ended, and it's had a big impact on the number of hungry households and food banks that are struggling to keep up with demand. For more, KCBS Radio's Megan Goldsby spoke with Becky Silva, director of government relations for California Association of Food Banks.

INTERVIEW: Kym Dildine/Co-CEO Central California Food Bank talks about the 10th annual Feeding Families Fund DriveSee omnystudio.com/listener for privacy information.

Gatorade, a brand synonymous with vibrantly-colored sports drinks, has made a surprising move with its latest offering: Gatorade Water, a clear, unflavored beverage. In this episode of the Xtalks Food Podcast, Sydney talks about the new offering, which unlike its colorful predecessors, focuses entirely on the booming “functional water” market, projected to be worth $12 billion by 2032. Gatorade Water, which is set to hit stores next year, is infused with electrolytes and undergoes a rigorous seven-step filtration procedure. Depending on the bottle size, it contains 65 to 90 milligrams of sodium for the 700-milliliter and one-liter bottles, respectively. Research by the company discovered a demand among athletes for premium unflavored water that delivers perceived health benefits, such as faster recovery and improved gut health. But Gatorade Water will be competing in a packed market, with strong contenders like Coca-Cola's Smartwater and other PepsiCo products, including LIFEWTR and Propel. The team wonders whether consumers would pay more for Gatorade water as opposed to regular water.Also in this episode, Sydney talks about California' impending ban on four chemicals found in many processed foods — brominated vegetable oil, potassium bromate, propylparaben and red dye No. 3. This legislation, now awaiting Governor Gavin Newsom's signature, has popularly come to be known as the “Skittles ban” due to its initial inclusion of a fifth chemical. Many European countries have already prohibited the chemicals. While Europe has banned all but red dye No. 3, the US is now making strides with California leading the charge in the Skittles ban campaign. A surprising revelation is that over 10,000 chemicals are sanctioned for use in food within the US. Notably, 99 percent of these approvals come from the food and chemical industry, sidelining the FDA, the organization entrusted with the safeguarding of America's food supply. The team commends California for leading the charge in banning potentially harmful chemicals but wonders whether it will be enough to become federal legislation in the future.Read the full article here:Gatorade Water: A New Dive Into the Functional Water MarketSkittles Ban? California Passes Landmark Food Safety BillFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Darcy and Darcy welcome Mike Wade, Executive Director of the California Food and Water Coalition (CFCW). CFWC is a non-profit, educational organization formed in 1989, providing fact-based information on farm water issues to the public. The organization works to help consumers, elected representatives, government officials and the media connect California water and our food supply. Mike shares with Darcy and Darcy the work CFCW has done, what they are working on now, the importance of social media influencers, and how things have changed.We Grow California Podcast is paid for by the Exchange Contractors Federal PAC and Exchange Contractors State PAC and is not authorized by any candidate or candidate committee.

“Sometimes, we can only make the choices when they're available to us.” —Andy Naja-Riese  With six successful seasons behind us, we are thrilled to announce that Season 7 is live and ready for you! A hearty thanks to you for staying with us through the previous six seasons and continuously supporting the program. For us, you are not just our listeners. You are an integral part of this community.  With lots of surprises and fresh series to pique your interest, we assure this season will be a unique experience. Our aim is not just to bring changes to the food system, but also to be a trusted ally for all respected founders and leaders out there. We are setting the ball rolling for this season with our former guest, Andy Naja-Riese, the CEO of the Agricultural Institute of Marin (AIM). A non-profit organization, AIM strives to educate, inspire, and connect diverse communities, dedicated farmers, and producers to strengthen local and regional food systems.  Join Justine and Andy as they continue their enlightening conversation on bolstering local farmers and promoting a superior food system. Take the plunge as they discuss the challenges in the local food system, the struggles of every farmer, addressing the climate crisis and food insecurity with agricultural techniques, eating by the season, and how market matching can help in ensuring the affordability of local produce. After all, the end goal is improved food accessibility.    Meet Andy: Andy Naja-Riese brings 17 years of experience in community food systems, public health, and food equity programs & policy. As Chief Executive Officer, he leads AIM's major programs, partnerships, strategic planning, advocacy, and fundraising, including a capital campaign for AIM's Center for Food and Agriculture in collaboration with AIM's Board of Directors. Andy joined AIM in 2018 after spending 10 years working for the Federal government, including the U.S. Department of Agriculture's Food and Nutrition Service.    Andy is currently the Co-Chair of the Marin County Healthy Eating Active Living (HEAL) Collaborative, serves on the Steering Committees of the Marin Carbon Project and Marin Community Health Improvement Plan, sits on the National Farm to School Network's Advisory Board, and represents AIM on the California Food and Farming Network & Food and Farm Resilience Coalition. He received the 2022 CVNL Heart of Marin Award for Excellence in Leadership and the 2023 Farmers Market Champion of the Year award from CAFF. He earned his master's degree from the T.H. Chan Harvard School of Public Health and his bachelor's degree from Cornell University's College of Agriculture and Life Sciences.    He lives with his husband and dog in Sonoma, where he enjoys backyard gardening, cooking farmers market hauls, eating bagels, and enjoying Northern California's natural beauty   Website Facebook Twitter Instagram LinkedIn YouTube   Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 02:02 Creating Change One Purchase At A Time 06:53 Farmers' Challenges 12:24 The True Taste of Ripe Fruit 18:00 The Benefits of Eating by The Season  22:27 What is Carbon Farming? 25:51 What's Next for Andy?  

#live #questioneverything #stayuncommon Cocaine was found in the White House? Mel Gibson and Jim Caviezel made another hit movie? What's going on with food labels in California? There are strange things brewing in America....Let's talk about it. Today on UnCommon Sense 42020 we will be discussing a variety of topics. Our questions are many, so let's see what adventures in research we can find ourselves in today. Are you ready? Pay attention.... Let's do this! Let us know what you think in the comments below! Do you have any more information on the subjects of the day? We would be happy to check it out. LINKS: Riverside Homestead Life: https://www.youtube.com/watch?v=Au_acFPLJ-w Josiah Rises https://www.youtube.com/watch?v=jFZl44TC9m0 California proposal short: https://www.youtube.com/shorts/JWMG8tIyEL0 California Mom: https://www.youtube.com/watch?v=XgTppu4v8qA TikTok: https://www.tiktok.com/@rodeobulldoggie_mom/video/7253861789891431722?_r=1&_t=8drAmNXMq3X Hang out with your UnCommon hosts and join the conversation. We all have unanswered questions these days. What are yours? Leave your questions, comments and concerns in the comment section below. Remember... Don't believe the Non-Sense and Stay UnCommon! Chat with your UnCommon hosts! Feel free to comment with your personal input and ask questions. Please be civil and respectful to one another and always stay open to the point of view of others. Video Link: https://www.youtube.com/watch?v=cyFL7KJGcC0 To check out Owls & Aliens and support the band: https://www.youtube.com/@OwlsAliens https://www.youtube.com/watch?v=m788ZC5Xh88 https://owlsandaliens.com/ Much love, support and thanks goes out to Owls & Aliens for letting us use their song for a rockin' new intro! We love y'all! Keep rockin'! Keep your community alive! Support local businesses! Audio now available for listening on multiple platforms!! https://anchor.fm/uncommonsense42020 https://www.breaker.audio/uncommon-sense-42020 https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy82ODBhNjc2Yy9wb2RjYXN0L3Jzcw== https://radiopublic.com/uncommon-sense-42020-GA0qYp https://open.spotify.com/show/634hTsMKt5JCHJPC3pRbPa Also available on Rumble!! https://rumble.com/user/UnCommonSense42020 Send links and articles to: uncommonsense42020@gmail.com Connect with Billy on Twitter: https://twitter.com/UncommonsenseB Minds.com: @billythekid2021 --- Send in a voice message: https://podcasters.spotify.com/pod/show/uncommonsense42020/message Support this podcast: https://podcasters.spotify.com/pod/show/uncommonsense42020/support

Welcome to the Instant Trivia podcast episode 867, where we ask the best trivia on the Internet. Round 1. Category: the roles of tom cruise 1: Wannabe Ivy Leaguer Joel Goodson. Risky Business. 2: Young lawyer Mitch McDeere. The Firm. 3: Navy pilot Lt. Pete Mitchell. Top Gun. 4: Navy lawyer Lt. Daniel Kaffee. A Few Good Men. 5: Pool shark Vincent Lauria. The Color of Money. Round 2. Category: amusement parks 1: In June 1991 this California theme park unveiled its new attraction, "E.T.'s Adventure". Universal Studios. 2: No matter how many hills a roller coaster has, this one is always the highest. the first one. 3: This California park, originally a fruit stand, is the oldest theme park in the nation. Knott's Berry Farm. 4: These fish parks in Florida, Texas and Ohio have added a monster marsh complete with dinosaurs. SeaWorld. 5: This park's theme is Pennsylvania's, German, Dutch and English heritage as well as chocolate. Hersheypark. Round 3. Category: albuquerque 1: In population Albuquerque ranks in this position among New Mexico cities. First. 2: In 1926 this famous highway passed through the city's central business district. U.S. Route 66. 3: In 1975 Paul Allen and William Gates III founded this company in Albuquerque. Microsoft. 4: Located on this river, Albuquerque is the seat of Bernalillo County. Rio Grande. 5: Every October Albuquerque holds an international fiesta of these aircraft. Hot air balloons. Round 4. Category: california food festivals 1: Carpinteria is home to this festival whose Internet home is avofest.com. avocado festival. 2: For 55 years Pismo Beach has been doing annual digs and chowder cook-offs to celebrate this food. clams. 3: A visit to Gilroy's celebration of this stinking rose wouldn't be complete without a scoop of ice cream flavored with it. garlic. 4: In northern California Half Moon Bay's October festival for these features a weigh-off with 900-pound ones. pumpkins. 5: At the "Spitway" at Sunland-Tujunga's celebration of this food, you can spit 3 seeds for a buck; longest in each age group wins. watermelon. Round 5. Category: the nose 1: To stay sharp, "Keep your nose to" this sharpener. the grindstone. 2: It contains the payload of a missile. the nose cone. 3: Completes the catch phrase "Cut off one's nose to...". spite one's face. 4: It's the nerve that detects smells. olfactory. 5: The Statue of Liberty's nose is made of this metal. copper. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/

News roundup for this week! Stay alert and prayed up Amen

California's food banks are reporting alarming spikes in demand, that's according to the state's association of food banks, which says the end of pandemic-era food benefits and record high inflation is to blame.  In April, the Sacramento food bank and its partners fed 281,000 people – almost double the amount it served before the pandemic. Reporter: Kate Wolffe, CapRadio Fueled by California's record snowfall, rivers in the state are flowing fast and have swept away a number of people recently. That includes an 8-year-old girl, who drowned in the Kings River in Fresno County on Sunday.   Reporter: Joshua Yeager, KVPR Earlier this month, we brought you the story of Long COVID patients and their concerns about the lack of clinical trials for potential treatments. Now, a Bay Area lawmaker is looking for answers from the federal agency in charge of Long COVID research. Reporter: Keith Mizuguchi, The California Report

Fresno County Sheriff's Deputies are asking for help in locating a missing ‘at-risk' man who's been diagnosed with Alzheimer's Disease. 86-year-old Ulysses Carr was last seen around 8:00 am on November 25, 2022 near the 3500 block of West Muscat Ave. Ulysses is described as black, male, 5'6”, 160 lbs., with gray hair and brown eyes. He was last seen wearing a black hooded sweatshirt, blue jeans and gray “Croc” shoes.  About half of those who qualify for California's Middle Class Tax Refund have received their payments. The Franchise Tax Board, says at least 6,739,880 direct deposits have been issued and 2,556,729 debit cards have been sent out, according to the latest numbers available. All those payments add up to more than $5 billion paid out so far.  Nina Jankowicz filed papers indicating that she is working for a British anti-disinformation group that takes funding from the U.K. government. Jankowicz “supervises research, executes business strategy, oversees the establishment of CIR's research, communicates with the media, and briefs individuals and officials on CIR's research.”  Kym Dildine, Central California Food Bank joins the show to talk about Giving Tuesday & how you can help the Central California Food Bank. Listeners can donate at ccfoodbank.org/givingtuesday  See omnystudio.com/listener for privacy information.

Fresno County Sheriff's Deputies are asking for help in locating a missing ‘at-risk' man who's been diagnosed with Alzheimer's Disease. 86-year-old Ulysses Carr was last seen around 8:00 am on November 25, 2022 near the 3500 block of West Muscat Ave. Ulysses is described as black, male, 5'6”, 160 lbs., with gray hair and brown eyes. He was last seen wearing a black hooded sweatshirt, blue jeans and gray “Croc” shoes.  About half of those who qualify for California's Middle Class Tax Refund have received their payments. The Franchise Tax Board, says at least 6,739,880 direct deposits have been issued and 2,556,729 debit cards have been sent out, according to the latest numbers available. All those payments add up to more than $5 billion paid out so far.  Nina Jankowicz filed papers indicating that she is working for a British anti-disinformation group that takes funding from the U.K. government. Jankowicz “supervises research, executes business strategy, oversees the establishment of CIR's research, communicates with the media, and briefs individuals and officials on CIR's research.”  Kym Dildine, Central California Food Bank joins the show to talk about Giving Tuesday & how you can help the Central California Food Bank. Listeners can donate at ccfoodbank.org/givingtuesday  See omnystudio.com/listener for privacy information.

This week, Bob is replacing Bob, Toon Town has an opening date, Mickey and Minnie turn 94 with celebrations at Disneyland, Indy returns from a 3 day refurb, 2023 celebrations, we finish out talk about our trip to Marceline, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! DISCOUNTS! If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! We have partnered with the Howard Johnson Anaheim Hotel & Water Playground to get great deals for our listeners! Book your stay at the Howard Johnson Anaheim and get 15% off your stay (code 1000022077)! Magic Key Holders get 20% off their stay (code 1000025935) as well! Book now! Need the perfect bag for your days in the parks? Look no further than Designer Park Co.! Purchase the Rope Drop Bag as featured on Episode 222 and get 10% off your purchase! Use coupon code DLWEEKLY to get the discount. News: The big news heard around the Disneyverse this week is the return of Bob Iger as the CEO of the Walt Disney Company, replacing Bob Chapek. The news happened Sunday evening, while the stock market was closed. Bob Iger sent an email out to all the employees of the company with more information to come. Once the market opened on Monday, the stock has risen 9%. Bob Chapek has left the company and Bob Iger is expected to stay for just 2 years while he works to set someone else up to take over the company. – https://thewaltdisneycompany.com/the-walt-disney-company-board-of-directors-appoints-robert-a-iger-as-chief-executive-officer/ and https://variety.com/2022/biz/news/bob-iger-restructuring-disney-kareem-daniel-exit-1235439263/ We have a date for the opening of Mickey's ToonTown! The full land will open on March 8th — a little over a month after Mickey and Minnie's Runaway Railway is scheduled to open on January 27th. As a recap, we can expect to see an update to Goofy's House with an interactive playground for kids; a new spot for Donald's Boat playground equipment and video portholes; A re-themed Gadget's Go-Coaster focusing on Chip and Dale; And the return of Mickey and Minne's Houses, Roger Rabbit's Car Toon Spin in addition to dining options at Café Daisy and Good Boy! Grocers. – https://twitter.com/DisneyParks/status/1593620677612998656 We heard this announcement this past Friday, as the park celebrated Mickey & Minnie's 94th Birthday with special buttons handed out at the main entrances and a birthday cavalcade downtown Main Street. The parade featured the Dapper Dans led sing alongs from the Omnibus, the Disneyland Band playing “Happy Birthday” with a bunch of characters, the Mickey and Minnie as the guests of honor before the cavalcade ends with a giant birthday cake for the pair. – https://www.micechat.com/340104-disneyland-news-return-of-the-king-cursed-keys/ Indy is back open after its 3-day refurb, but it's not what we were hoping. MiceChat says many of its major effects are still not working and is in desperate need of a rumored major overhaul. Meanwhile, in DCA Monsters Inc.: Mike and Sulley to the Rescue! opened up over the weekend with updated black light effects, fixed projection effects and some new safety features. The outside also got a fresh coat of paint. – https://www.micechat.com/340104-disneyland-news-return-of-the-king-cursed-keys/ Magic Keys were back on sale at Disneyland for a brief time this week. All keys except the Enchant level were open for new sales. Not long after, the Believe key was sold out and the others followed later. Magic Key sales are closed for now. Disney utilized the online queue for new sales like they have done in the past. – https://www.disneyfoodblog.com/2022/11/17/disney-has-paused-select-magic-key-pass-sales/ Disneyland is adapting Disney World's latest cancelation policy for dining reservations. That means reservations must be canceled at least 2 hours prior to avoid a $10 per person cancelation fee. DisneyFoodBlog reports Disney saying this does not apply to Downtown Disney District restaurants, the World of Color Dessert Party, the Princess Breakfast Adventure at Napa Rose, and Tomorrowland Skyline Terrace. – https://www.disneyfoodblog.com/2022/11/17/update-made-to-dining-reservation-cancelation-policy-for-disneyland/ We are not even past Thanksgiving in the United States, but Disney is already thinking of the Lunar New Year and the California Food and Wine Festival. In 2023, Lunar New Year is starting on January 20th and running through February 15th. For 2023, it is the Year of the Rabit for the Chinese New Year, which symbolizes luck, but the Vietnamese New Year is the Year of the Cat. Two new Lunar New Year marketplaces arrive this year; Bamboo Blessings and Wrapped with Love. The Food and Wine Festival will run from March 3rd through April 25th. With the Food and Wine festival, Soarin' Over California will return once again. – https://disneyparks.disney.go.com/blog/2022/11/lunar-new-year-celebration-and-disney-california-adventure-food-&-wine-festival-return-in-2023-to-disney-california-adventure-park/ A week after the rest of the resort, the holidays arrived at Downtown Disney and the resort hotels. Trees, nutcrackers, snowmen and more line the streets of the shopping district. Inside the hotels you'll find the annual staples — the Gingerbread house and giant tree in the Grand Californian Lobby, Mid-Century Modern decor adorns the Disneyland Hotel. Though MiceChat is reporting a rumor that this style of holiday decorations will go away next year. – https://www.micechat.com/340104-disneyland-news-return-of-the-king-cursed-keys/ On November 18th, the Mandalorian and Grogu landed in Star Wars Galaxy's Edge in Disneyland. The duo greeted guests and even interacted with Boba Fett in the land. They should be out and greeting guests every 30 minutes. No news on how long they will be visiting Batuu, so if you are interested in meeting them, get to the parks soon. – https://www.disneyfoodblog.com/2022/11/18/photos-and-video-we-met-baby-yoda-in-disneyland/ This past week featured Life Day — the holiday celebration in the Star Wars Universe. You can get a taste of holiday-inspired dishes back in Galaxy's Edge. At Docking Bay 7, you can find Trandoshan-style Past with Braised Bantha — which is a braid beef over Cavatelli pasta with veggies, a zesty avocado sauce, and balsamic glaze. We've heard it's a bit spicy. Or there is a Yobshrmip Mix stew with Swamp Grains — another spicy dish featuring shrimp, sausage, veggies, and rice with a tomato curry sauce. – https://www.disneyfoodblog.com/2022/11/20/we-have-one-word-to-describe-these-2-new-disney-snacks-spicy/ Guests who shop early and want to grab their merch on the way out of the park instead of carrying it will now find it at the Disneyland Merchant's Guild, located in the former Guided Tour building next to Disneyland's City Hall. – https://www.micechat.com/340104-disneyland-news-return-of-the-king-cursed-keys/ Discussion: Marceline, MO – https://www.downtownmarceline.org/tour/

An EXCLUSIVE INTERVIEW with Matt Dildine/Fresno Mission & Kym Dildine/Central California Food Bank on One Table Fresno & the City Center ProjectSee omnystudio.com/listener for privacy information.

#081:  Celebrated Bay Area restaurateur and cookbook authorJesse Cool talks about her passion for ingredient-driven dishes and the path to opening some of California's first organic restaurants  - Late for the Train and Flea Street. Noting how things have changed in recent years, she also talks about the importance of growing deep respect for the farm-to-table workforce among eaters. Jesse Ziff Cool has been committed to serving local, fresh, and sustainable food for 46+ years in her Northern California restaurants. She has written seven cookbooks, including the recently re-released Simply Organic. As a dedicated fan of local farmers, ranchers, and fisherman, Jesse has been a longtime attendee of the EcoFarm Conference and has served on their board. To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/jesse-cool-customer-always-comes-last-episode-eighty-oneThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

An EXCLUSIVE INTERIVEW with Kym Dildine/Co-CEO Central California Food Bank talks inflation and need in our community.See omnystudio.com/listener for privacy information.

This week, mask requirements are changing again, the California Food and Wine Festival is returning, we have the details, great news about the trams, the Super Bowl came to Disneyland, we talk with Debbie and Steve about the best park bag, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! News: Starting this Thursday, February 17th, face coverings will only be required for unvaccinated Guests (ages 2 and older) in all indoor locations, including throughout indoor attractions and indoor queues. Face coverings are required for all Guests, regardless of vaccination status, in certain indoor settings including Disney shuttles and in health settings, such as in First Aid. Face coverings are optional for Guests in outdoor areas. – https://www.disneyfoodblog.com/2022/02/15/news-disneyland-resort-eliminates-mask-mandate-in-most-locations/ The Disney California Adventure Food and Wine Festival is returning to the resort from March 4th through April 26th. This year, over a dozen festival marketplaces will offer fun and exciting food options. Special menu items will also be offered at dining locations around the park, such as Pym Test Kitchen and Terran Treats in Avenger's Campus. The Sip n Saver pass will be available to use on up to 8 items from the festival. – https://disneyparks.disney.go.com/blog/2022/02/get-ready-for-culinary-fun-at-the-2022-disney-california-adventure-food-and-wine-festival/ and https://www.mouseplanet.com/13117/Disneyland_Resort_Update_for_February_14__20_2022#news2 We are talking about all the things to do at the Food and Wine Festival, but what about the FOOD? Some of the options coming to the festival were previewed for Disney Visa cardholders in the most recent mailer. – https://www.disneyfoodblog.com/2022/02/11/disneyland-resort-is-about-to-get-frozen-guac-and-4-other-new-treats/ A fan favorite is also returning for the Food and Wine Festival! Soarin' over California will be swapped in replacing the Soarin' over the World. Guests will be experiencing the sights and smells of California starting on March 4th, with no current end date announced. – https://disneyparks.disney.go.com/blog/2022/02/get-ready-for-culinary-fun-at-the-2022-disney-california-adventure-food-and-wine-festival/ Weeklyteers should probably sit down for this one. The trams are coming back this month! Disneyland posted on Twitter that the trams are returning Febraury 24rd! It has been just under two years since the trams cycled between the Mickey and Friends and Pixar Pals parking structures and Downtown Disney. – https://twitter.com/Disneyland/status/1491818730095104000 and https://www.micechat.com/314063-disneyland-trams-returning/ Guests who take the rafts over to Tom Sawyer's Island in the near future will have a unique experience. The refurbishment of Fantasmic! has made the dock used for guests unavailable at the moment, so the rafts are docking at the Fantasmic! support dock further down the river. To keep river traffic safe, when leaving the island, guests are taken around the entire island and back to the dock. This is a uniqie opportunity to see the river this way. No word on how long the dock will be closed for work, but act fast! – https://www.micechat.com/314132-disneyland-update-parking-trams-food-festival-super-bowl/ Another favorite nighttime spectacular has made more progress toward performances again. The World of Color projector housings have been reinstalled along the backside of Paradise Bay. The previous housings had a lot of weather damage that would not be repaired. Once the new housing installation is completed, the show should be ready to begin testing and adjustments before opening to the public sometime this spring. – https://dlnewstoday.com/2022/02/world-of-color-projector-houses-installed-at-paradise-bay-lagoon-at-disney-california-adventure/ For Weeklyteers in the United States, this last weekend was the Super Bowl. The Los Angeles Rams beat the Cincinatti Bengals 23 to 20. What does this have to do with Disneyland? Well, the Rams players MVP Cooper Kupp, Aaron Donald and Matthew Stafford said that iconic phrase “I'm going to Disneyland!” And they did! The champions took part in a Cavalcade down Main Street, a trip around Avenger's Campus, and more. To see the highlights, visit the link in our show notes. – https://disneyparks.disney.go.com/blog/2022/02/mvp-cooper-kupp-aaron-donald-and-matthew-stafford-celebrate-super-bowl-win-at-disneyland-resort-with-a-jubilant-cavalcade/ With the big 50th anniversary celebration for Walt Disney World in full swing, a couple of board games are coming out to mark the occassion. One of them is called “The Happiest Day Game,” which the description reads “It's a delightful game of sharing and discovery! Visit exciting attractions, meet cherished characters, and experience magical moments throughout the Magic Kingdom Park. Along the way, you'll share your favorite ways to spend the day. When Tinker Bell reaches the top of the castle, the game board magically transforms from day to night! It's an enchanting adventure every time you play!” The one that we are most excited for is the Big Thunder Mountain Railroad game! The description reads “This here is the wildest game in the wilderness! Step off the stagecoach and into the cursed mining town of Tumbleweed. Will you find fortune mining the mysterious mountain, or awaken its many dangers? Discover gold-filled veins, grow your mining operations with new equipment, and invest in the town's businesses. With the right strategy and a dash of good ol' fashioned luck, you may strike it rich!” Sounds fun. Both games come out this spring and are not open for pre-orders just yet. – https://dlnewstoday.com/2022/02/new-50th-anniversary-magic-kingdom-and-big-thunder-mountain-railroad-board-games-by-funko-coming-soon/ Discussion Topic: Debbie and Steve from Designer Park Co. – https://designerparkco.com/

Strategies for the Housing Affordability Crisis in Ontario Jessica serves as the Ontario NDP critic for Housing, Urban Planning and Tenant Rights. Prior to being elected in June 2018, she served as the founding Executive Director of TTC riders fighting to improve Toronto transit. She's been a lecturer at Ryerson University, director of the California Food & Justice Coalition and an advocate for environmental justice for some of North America's most high-profile and effective advocacy organizations. She's received several leadership awards, including Toronto Community Foundation's Vital People Award. Jessica is a lifelong community organizer who believes in the power of bringing people together to create real and lasting change. She lives in University-Rosedale with her partner and two children. How to reach Jessica Bell, MPP: Queen's Park Room 372, Main Legislative Building Toronto, ON M7A 1A5 Phone: 416-325-1620 Email: jbell-qp@ndp.on.ca Community Office 719 Bloor Street W, Unit 103 Toronto, ON M6G 1L5 Phone: 416-535-7206 Email: jbell-co@ndp.on.ca Receive GTA Off-Market Deals & Passive Small to Mid-Size Apartments Deals Across Canada Right Now! Click Here to Sign Up absolutely FREE: https://pages.watsonestates.ca/ Find Us: www.linktr.ee/WatsonEstates This is not advice, just our analysis of the market. If you enjoyed the video consider subscribing. We always love to hear feedback and comments. Tell us what you think!

INTERVIEW: Kym Dildine/Co-CEO Central California Food Bank talks inflation and impacts to the non-profits operation See omnystudio.com/listener for privacy information.

How do you shift when your nonprofit grows rapidly, and you need to increase your budget? The angel food project is an inspiring example of growing and increasing their budget to serve more people. Conversation Highlights:  {00:32} Introduction of Richard Ayoub {01:45} How did Angel food project get set up? {04:09} How your products help impact and increase the longevity of the people that you're serving. {08:05} The impact on your local community.  {10:09} Getting Partners in other areas that do these same things or plans for expansion to get into different markets to help new people with the same problems.  {16:34} Story of Richard's biggest success {22:50} The need for volunteers and coordination.   Remarkable quotes:    We went from a $3.8 million budget. This year we're presenting to our Board of Directors an $8.3 million budget. We were founded in 1989 in response to the AIDS crisis. Eating the right ingredients is better than taking medicine.   They're the hidden people of your community. They're the people who can't get out of their house, but I know you care about them.  During COVID we went from serving 1500 people a day to 2300 people a day, so we're serving 800 more people than we did before. We used to cook and prepare and deliver 650,000 meals. We just skyrocketed to a million in 2020 and that's why we have an 8.3-million-dollar budget.    Resources:  www.angelfood.org Twitter @projangelfood Instagram @projectangelfood rayoub@angelfood.org    Bio: Richard Ayoub Richard is an energic force who exemplifies what it is to lead with love. He joined Project Angel Food in May 2016 after serving as Interim Executive Director for six months. He is the Past Chair of the California Food is Medicine Coalition (CalFIMC) and is on the Advisory Council of the Food Is Medicine Coalition (FIMC), a national association of medically tailored food and nutrition service providers.  During Richard's tenure at Project Angel Food, he has more than doubled the amount of clients served from 1,050 to 2,300 a day! He is a 2021 Los Angeles Business Journal Award nominee for Non-profit Executive of the Year, a KNX Hero, and was awarded Executive of the Year by Los Angeles Blade Magazine. In 2018, he also received an LGBT Leadership Award by the Los Angeles City Council, was named a Stratiscope Impact Maker, received the 2018 Community Service Award by the Rotary Club and the Humanitarian of The Year Award at The Sue Wong Academy Gala. His leadership propelled Project Angel Food to be selected Non-profit of The Year by State Senator Ben Allen, the City of West Hollywood, and LA Blade readers in 2019, 2020, and 2021.  With his guidance, commitment to excellence, and to our clients, Project Angel Food earned the highest rating on Charity Navigator- 4 Stars in 2020, and 2021. Richard was raised in El Paso, Texas, and earned his Bachelor of Arts degree from the University of Texas at El Paso. He is an Emmy-award-winning television and news producer, who has run newsrooms in Texas, Arizona, Florida, and Los Angeles, in addition to the syndicated magazine show Extra. In July of 2020, he used those skills to executive produce Project Angel Food's Lead with Love Telethon on KTLA 5. Richard is a hands-on leader who frequently delivers meals, sometimes on his own, and sometimes with elected like Congressman Adam Schiff, Mayor Eric Garcetti, and L.A. Councilmember Mitch O'Farrell; or celebrities such as Jesse Tyler Ferguson, Adam Lambert, or the Duke & Duchess of Sussex - Harry & Meghan. But Richard says that the real stars are Project Angel Food's clients.   Nonprofit Architect Podcast Links   Website: http://nonprofitarchitect.org    Community: https://www.facebook.com/groups/NonprofitArchitect   Ultimate Podcast Guide https://nonprofitarchitect.org/ultimate-podcast-guide/ Patreon https://www.patreon.com/NonprofitArchitect  Listen to these other great podcasts from Veterans. https://nonprofitarchitect.org/veteran-podcast-network/  Want help getting your podcast started? https://nonprofitarchitect.org/podcast-production-services/      

How do you shift when your nonprofit grows rapidly, and you need to increase your budget? The angel food project is an inspiring example of growing and increasing their budget to serve more people. Conversation Highlights:  {00:32} Introduction of Richard Ayoub {01:45} How did Angel food project get set up? {04:09} How your products help impact and increase the longevity of the people that you're serving. {08:05} The impact on your local community.  {10:09} Getting Partners in other areas that do these same things or plans for expansion to get into different markets to help new people with the same problems.  {16:34} Story of Richard's biggest success {22:50} The need for volunteers and coordination.   Remarkable quotes:    We went from a $3.8 million budget. This year we're presenting to our Board of Directors an $8.3 million budget. We were founded in 1989 in response to the AIDS crisis. Eating the right ingredients is better than taking medicine.   They're the hidden people of your community. They're the people who can't get out of their house, but I know you care about them.  During COVID we went from serving 1500 people a day to 2300 people a day, so we're serving 800 more people than we did before. We used to cook and prepare and deliver 650,000 meals. We just skyrocketed to a million in 2020 and that's why we have an 8.3-million-dollar budget.    Resources:  www.angelfood.org Twitter @projangelfood Instagram @projectangelfood rayoub@angelfood.org    Bio: Richard Ayoub Richard is an energic force who exemplifies what it is to lead with love. He joined Project Angel Food in May 2016 after serving as Interim Executive Director for six months. He is the Past Chair of the California Food is Medicine Coalition (CalFIMC) and is on the Advisory Council of the Food Is Medicine Coalition (FIMC), a national association of medically tailored food and nutrition service providers.  During Richard's tenure at Project Angel Food, he has more than doubled the amount of clients served from 1,050 to 2,300 a day! He is a 2021 Los Angeles Business Journal Award nominee for Non-profit Executive of the Year, a KNX Hero, and was awarded Executive of the Year by Los Angeles Blade Magazine. In 2018, he also received an LGBT Leadership Award by the Los Angeles City Council, was named a Stratiscope Impact Maker, received the 2018 Community Service Award by the Rotary Club and the Humanitarian of The Year Award at The Sue Wong Academy Gala. His leadership propelled Project Angel Food to be selected Non-profit of The Year by State Senator Ben Allen, the City of West Hollywood, and LA Blade readers in 2019, 2020, and 2021.  With his guidance, commitment to excellence, and to our clients, Project Angel Food earned the highest rating on Charity Navigator- 4 Stars in 2020, and 2021. Richard was raised in El Paso, Texas, and earned his Bachelor of Arts degree from the University of Texas at El Paso. He is an Emmy-award-winning television and news producer, who has run newsrooms in Texas, Arizona, Florida, and Los Angeles, in addition to the syndicated magazine show Extra. In July of 2020, he used those skills to executive produce Project Angel Food's Lead with Love Telethon on KTLA 5. Richard is a hands-on leader who frequently delivers meals, sometimes on his own, and sometimes with elected like Congressman Adam Schiff, Mayor Eric Garcetti, and L.A. Councilmember Mitch O'Farrell; or celebrities such as Jesse Tyler Ferguson, Adam Lambert, or the Duke & Duchess of Sussex - Harry & Meghan. But Richard says that the real stars are Project Angel Food's clients.   Nonprofit Architect Podcast Links   Website: http://nonprofitarchitect.org    Community: https://www.facebook.com/groups/NonprofitArchitect   Ultimate Podcast Guide https://nonprofitarchitect.org/ultimate-podcast-guide/ Patreon https://www.patreon.com/NonprofitArchitect  Listen to these other great podcasts from Veterans. https://nonprofitarchitect.org/veteran-podcast-network/  Want help getting your podcast started? https://nonprofitarchitect.org/podcast-production-services/      

Richard Dixon talks about the #BSQotD, gas prices, the docks situation in California, gives you some food talk about adult chicken nuggets, plays Jerry Seinfeld's bit on Halloween, and more! See omnystudio.com/listener for privacy information.

John Miller is a commercial beekeeper based in Gackle, North Dakota and New Castle, California.  His family has been keeping bees since 1894. Their season starts each spring when John and his sons take their bees to the almond orchards in Central California. In this episode, John gives us an update on the 2021 almond pollination. For the past three years, John overwintered his thousands of colonies in a specially designed building in Gackle. Moving them indoors has reduced his winter losses from about 35% to about 8%. It is a very special building. The red light in the building allows people to see, but because bees don't see red, they stay inside their colonies. Carbon dioxide, humidity and temperature are monitored continuously, and temperature is controlled by letting fresh in if it gets too warm and it's colder outside, or, keeping the doors sealed if it gets too cold inside.  Five percent of the air inside is replaced everyday to maintain healthy carbon dioxide levels.  If any levels reach unacceptable levels, the building phones John so he can take corrective actions. The colonies are fed before going into the building and he monitors colony food consumption all winter by placing 12 colonies on a platform scale, taking a reading every day. It turns out a colony loses about 2 ounces a day. But it also loses bees. The building generates a 275-gallon tote full of dead bees a week. He cautions, what goes into that building is what comes out. Colonies don't get better overwintered indoors…. sick in, sick out. Healthy in, healthy out. What's really exciting is that California Food and Ag inspectors have coordinated with Almond Board reps and the North Dakota Department of Ag, so that just before John moves bees to almonds in the spring, CA inspectors come to ND and check the bee's health and the pallets for weeds, bugs and the like. They inspect his 15,000 colonies in about 2 hours. That way, when the semi's reach California, they can breeze right by the Truckee Inspection Station and head straight to the almond orchards. Inspectors, truck drivers, beekeepers and almond growers all appreciate this blinding flash of common-sense approach to inspections, afforded all because of indoor wintering. John is a positive and influential advocate for beekeepers and the beekeeping industry. He writes on occasion for Bee Culture Magazine, served on the National Honey Board, is featured in the 2011 book by Hannah Nordhaus, “The Beekeeper's Lament”. This is John's second time with Beekeeping Today Podcast. You can learn more on our second ever show: Season 1, Episode 2. Links and websites mentioned in this podcast: Miller's Honey Farms - https://www.millerhoneyfarms.com   Honey Bee Obscura Podcast - https://www.honeybeeobscura.com ______________ Thanks to Strong Microbials for their support of Beekeeping Today Podcast. Find out more about heir line of probiotics in our Season 3, Episode 12 episode and from their website: https://www.strongmicrobials.com This episode is brought to you by Global Patties! Global Patties is a family business that manufactures protein supplement patties for honey bees. Feeding your hives protein supplement patties will help ensure that they produce strong and health colonies by increasing brood production and overall honey flow. Global offers a variety of standard patties, as well as custom patties to meet your specific needs. Visit them today at http://globalpatties.com and let them know you appreciate them sponsoring this episode!  We want to also thank 2 Million Blossoms as a sponsor of the podcast. 2 Million Blossoms is a quarterly magazine destined for your coffee table. Each page of the magazine is dedicated to the stories and photos of all pollinators and written by leading researchers, photographers and our very own, Kim Flottum. _______________ We hope you enjoy this podcast and welcome your questions and comments: questions@beekeepingtodaypodcast.com Thanks to Bee Culture, the Magazine of American Beekeeping, for their support of The Beekeeping Today Podcast. Available in print and digital at www.beeculture.com Thank you for listening!  Podcast music: Young Presidents, "Be Strong", Musicalman, "Epilogue" Beekeeping Today Podcast is an audio production of Growing Planet Media, LLC

This episode we welcome David Waters, CEO of Community Servings, to our show. Community Servings is a Massachusetts-based Medically Tailored Meals (MTM) program that is also a leader in the national Food is Medicine Coalition. Community Servings was founded in 1990 to serve local Dorchester and Roxbury residents struggling with HIV / AIDS. It is now a regional organization serving 15 different meal plans to 2,300 patients at a time. You may have heard them mentioned in previous discussions not only for their role in MTMs, but also the Massachusetts State Food Plan.  You can access that plan from the Food is Medicine Massachusetts coalition. As referenced in this episode, there are a lot of resources out there on Medically Tailored Meals. Here are some highlights:Definition of "Medically Tailored Meals" and guidelines.FiMC Accelerator Program - a 12 month intensive program for creating and scaling new MTM projects.Research on MTM impacts - examples from the FiMC research library, note that many programs are also doing intensive program evaluations with partners (for example, insurance payers) that aren't necessarily published. This may merit another episode for the data lovers in the crowd.California Food is Medicine Coalition - Notable among the different MTM programs because California has a lot of projects going within a single state and they are working together to develop funding models and study impact. Examples of Nutrition Information - God's Love We Deliver, the NYC-based MTM program, has some great nutrition resources and fact sheets that show how they tailor meals for different medical conditions and food preferences. Where to find out about MTM work in Vermont - part of Bi-State's current Food in Health Care grant involves a consultant-led planning process to develop next steps for exploring MTMs in Vermont, look at this page for background information and look for new updates in late spring, 2021 when the project will be wrapping up its first stage.Special thanks to Marydale DeBor of Fresh Advantage LLC who is working with Bi-State on our MTM project and helped arrange this interview.

Guest: Jesús M. Castañeda What's up with the Mexican spicy food? Day of the Dead, what's that? Be careful not to eat baby Jesus. We'll explore this and more in today's episode with my colleague from work Chucho. Picks: Coco and Even the Wind Is afraid Leave a comment https://ricard.blog/podcast/episode-19/ Music: Welcome to the Show by Kevin MacLeod https://incompetech.filmmusic.io/song/4614-welcome-to-the-show https://filmmusic.io/standard-license

This is the second podcast in a five-part series, focused on Equitable Food Oriented Development. EFOD as it's called, is a growing movement to promote food projects and enterprises as vehicles for building community wealth, health, and self-determination. With us today, are two leaders in this movement, and it is my pleasure to welcome, Neelam Sharma the Executive Director of Community Services Unlimited a nonprofit based in South Central, Los Angeles and Trisha Chakrabarti who manages EFOD work at the DAISA Enterprises. We will discuss a field scan of 80 organizations dedicated that EFOD principals and sample EFOD projects, to explore the lasting impact. Interview Summary Can you both help our listeners understand what makes a project EFOD or not? And why does it matter so much? Trisha let's begin with you. What's unique about EFOD work, is that in addition to highlighting local, culturally appropriate foods, their health impacts, and the ability of a food system to sustain a local community and economy—these organizations are committed to community organizing. They prioritize and develop community leadership. They have a long history and connection in that place and in that community. And then they are building locally and people of color-owned economic opportunities in the food system. EFOD organizations are different from other projects that are pretty common in many of our communities like coffee shops, food halls, community gardens, school, nutrition programs, and emergency feeding programs. You can find more details about those five EFOD criteria, on the www.efod.org website. Thanks Trisha. Neelam, what are your thoughts on this? To just share by talking a little bit about the example I know. The best, which is the Paul Robeson Community Wellness Center, built by Community Services Unlimited in South Central LA. Before we thought about buying the building, we had an existing relationship within the broader community that building fans in, we had been working in the local schools, had partnerships with all the local organizations. We knew the owners from having been around and working in that neighborhood for so long. And we were very intent on promoting the history of the space. As we began to work on the budget to buy the space, we launched a community fundraising campaign. This wasn't just simply because we needed money, but also because of how we work. It's important to us that, the work that we do the community around it feels part of it. On this campaign, we raised the money, people donating $5, a dollar, $2, $20, $100. And it's that campaign that actually raised our down payment for the building. We worked with a local person of color as the agent through whom we put the offering on the building. We worked with the previous owners, to secure a mortgage. And even before ownership house to us, we held our very first event on the lot, to learn what people wanted to see happen there. This grew into a fully-fledged research project to see deep into what did local community wanted to see happening. We put the word out. We were looking for an architect and somebody came forward who had worked with us for years, as a Korean drummer at our events, but she was also an architect. She began to design a participatory process. The community at large was able to give its input in a very creative way. And while all this was happening, we were holding monthly events, selling produce, hosting information tables about other organizations locally, carrying out alternative wellness demos with our partners. We then do events to highlight the importance of the building, historically. We worked with a construction company, created and run by a person of color, who understood our desire to salvage as much as we could from the original building. And we were open and transparent at every single stage of the work. Once construction was finished, we had a huge event that showcase the work of all our partners and neighbors. And even when we opened our market on site, we intentionally did so with a limited inventory, seeking input from community members, as they came in, as to what they wanted to see in the market. What we do have in the store is, purchased from small regional and local farmers, or purchased from businesses with whom we've had long-standing partnership. And who represent not just quality of product, but also really care about the overall impact of what they do on the planet. We have always done and we continue to hire locally and train locally. And as we have begun to develop programming at the center, we seek local partners to bring and to implement those things that community members have let us know they want to see. Now, none of this is easy, right? It would have been much, much simpler for us to not seek input, to not take the time, to build with people and to do all the research that we did over many years. But in the end, this is what an EFOD project looks like. We pay attention to every aspect and every detail of what we sell, and every single thing that we offer from that building. So that we are in fact desired and wanted by the community. And in a moment when gentrification is beginning to rear its head in that neighborhood, we have very clearly placed a flag in the dirt and said, "This is what development can look like." It doesn't have to be about displacing traditional long-term residents. They can bring people with it and it can remain affordable. And now that we have the center, and we have the commercial kitchen, we're able to develop other programs to help other young entrepreneurs, begin food-based businesses, that will again bring even more value to that community. Neelam, thanks so much. That's an incredible description of something that took great care, insight, wisdom, ingenuity, all of those things rolled into one in order to bring something so important to the community. So I appreciate that description. Trisha let's turn to you. We mentioned before that a field scan had identified over 80 organizations, whose work qualified as EFOD align, do you think there might still be more EFOD related projects out there? The purpose of that field scan was to document, to better understand and define what that kind of work looks like throughout the country. How many organizations are using these kinds of principles in the way that they conduct their food systems work and how can we better connect and network these organizations as well. During the course of this field scan, DAISA has analyzed over 800 organizations, that had received USDA grants, including the Community Food Projects grant, Food Insecurity Nutrition Incentive grants, and other programs. We looked at organizations that had attended conferences and summits that are hubs for equity and justice forward organizations. We looked at organizations that had received grants from some of the bigger foundation players in the food system space, as well as organizations that had received Healthy Food Financing Initiative grants from the federal government. So in looking at those over 800 organizations, we came down to 88 that we qualified as EFOD aligned. We then did an in-depth exploration of those organizations, looking at community demographic indicators, looking at organizational metrics, their online presence. We did interviews with staff at those organizations and stakeholders and community development financing and policy throughout the country to further develop out the criteria. But also to get a sense of what they saw as the impact and the power of this kind of work happening throughout the country. We're still learning about new projects and organizations using an EFOD lens, through which they do their work, would love to bring them into the collaborative and network them with others. Well, the scope of the work is impressive. And the number of organizations. Neelam, I'd like to ask you, how do you think the impact of EFOD work is unique and different from conventional things people do to work on food-oriented development? This is an interesting question because it is precisely our struggles as practitioners with measurement and evaluation as these things currently exist. That was one of the things that initially brought us together. The EFOD work is by definition, committed to creating long-term and sustainable change that has multiple impacts. Very often EFOD projects themselves are multilayered. It is much more complicated and difficult to measure the impact of these types of projects. For example, a traditional food-oriented project, might look like building a school garden. Now the particular project that I'm thinking of had some gardening experts from outside the community, build roughly 30 four-by-four boxes, that they are then filled with purchase soil from bags. They planted food in some of these with students at the school and did some lessons with students, using set lesson plans approved by not only the school, but by the school district, by the USDA and by the funder. So we're talking about things like, whatever at the time was the equivalent of the 5-A-Day Program, or harvest of the month. And then it comes time to do their reporting. And it's very easy for them to tick boxes and write numbers because essentially what they're reporting on are growing boxes builds, number of type of plants grown, students who participated in growing and took part in the lessons. It looks incredibly successful, but guess what? Two years after it started that project no longer exists, that school garden is not there. I can also tell you that prior to that specific project, another growing project at that school site had been there for almost a decade. It began with a mini assessment to look at what students, parents of the students and teachers who taught at the school, wanted to see in the way of this type of project. Planting areas were built by students themselves with open volunteering sessions that involved parents and families. The garden areas created included a very lovely little apple orchard with hard to find varieties of about 30 apple trees and three roughly 20-by-40 plots of land, farmed with multiple crops year round. Classes where the teachers had opted themselves to work on these spaces with their students. The work was also done by an after school gardening club that students came to because they wanted to. Students were taken through every single task of growing food, then performed the actions involved. So the students tested and amended the soil. Designed and built a trellis for grapes. Researched plants and decided which ones to grow and which ones grow well together. And their current everyday experiences with food become an incredibly important part of their experience. So for example, one early project with every class is photographing everything you eat and drink over four days, that we can then sit and look at, and have some laughs about, and analyze what eating and consuming that food and drink means. A very important part of the curriculum is cultural and is about family history, and cultural practices with food. Another activity is cultural food history. Students are asked, what is a favorite dish in your family? Who usually makes it? Where does the recipe come from? And they're asked to interview the person who usually makes this dish at home, and to work with them the next time that they make this dish and to write down the recipe. Very often, this is the first time the students have ever had a conversation with anyone in their home about cultural food histories or about this dish that all of them love. And they're finding out some incredibly interesting stories about their food ways. The crops that the students grow are based on the emerging cultural food histories that the students are learning about and engaging in, and on native plants. So they're also then learning about native history. Students learn about how many of these foods are connected to the survival of their people historically. So it's not this dead learning that's imposed from institutions. By the time students have been with us for a year, they speak with deep pride about their family histories, about their cultural heritage, about their food pathway. Now, how do you measure that? How do you measure the multiple impacts of the fact that students became so involved in this, this work that they were doing? That all their families were excited about it, the parents would be coming and shopping at our local produce stands. They were also getting involved in our earth day, South LA event. Their older children would apply to our youth internship program. We really, as an EFOD collaborative are beginning to delve into what can measurement and evaluation look like to imagine how we measure our impact into the future. I'm imagining that in the context of this EFOD work, that finding ways to support emerging leaders in organizations will be especially important. Trisha is the EFOD collaborative attending to this issue? The collaborative has really been built by the members of the steering committee. And when we were doing research, we found that there was a real need amongst EFOD organizations, for both a peer learning space where they could network with other organizations that had the same commitment to equity and justice that they did. But also learn from the experience of more established EFOD organizations, who maybe have had success in working with local officials to zone their projects correctly, or had developed rigorous business plans, had gone through lending processes with local lenders or CDFIs in their area. So we want to create the collaborative as a space, both for that peer-to-peer community building, but also for providing technical support to more emerging EFOD organizations. We really want to specify that the best TA providers are those EFOD leaders and organizations that have gone through this process already. They already know what more emerging organizations are going to be experiencing and will be facing and can really provide the rigorous, expert and contextual support that more emerging organizations will need. We really hope to build that kind of a network within the collaborative. Of course, the collaborative is also doing other things around our continuing field building work. In addition to supporting EFOD organizations, we are really hoping to influence change within the philanthropic space, within the investment and Community Development Finance space. We really are building our field as a way of promoting change within those two sets of organizations as well. Well, I could see this being one of the most important impacts, in terms of supporting new people and then come and take the flag and carry it forward. So thanks for that description Trisha. But Neelam, I'd like to end with one final question. What are your thoughts on how institutions like funders or city governments or university researchers—how can such people and institutions support the work that EFOD represents? First of all, we should talk about the context of this moment that we're in.That it's kind of no accident that EFOD is also emerging at this time where we've got this general shift. We're delving deep into building on historical movements that have challenged structural racism and the barriers that it wrecks to prevent the equitable kind of development of our communities. And so similarly EFOD builds upon decades and decades of hard on the ground work that has been challenging the accepted ways of doing things. That has challenged so many racially motivated assumptions about why some communities have access to good food and others don't, Taken away that sort of blaming. When I first became active in the Food Justice Movement in the US, there was this very real sense where it was a generalized belief that poor oppressed communities had less access to good food because that's what they wanted. So there's been incredible shift already. And at its core, the work that we're doing is about continuing to dismantle brick by brick, the systemic embedded walls, that have been built over hundreds of years of racist ideology. And that's not easy. So I would say in terms of how folks can help us do this, we want this to be beyond surface changes or beyond just changes of language. We want this to be about real shifts in power dynamic. What we're saying is that as practitioners with decades of experience and having actually built this on the ground work, that we are the ones who are the experts. We are the ones who know how to do this work, who know how to do it in ways that are relevant in communities, who know how to do it in ways that leave behind real resources and long-term brick and mortar facilities in communities that will continue to serve for decades to come. We've seen in the Food Justice Movement, so many millions and millions of dollars being spent on projects that come and go and leave nothing behind. What we want to do is remove all the redlining, the legalized theft that goes on around land, the use of coercion of laws to continue to prevent us from having access to resources with which we can rebuild. That's the first thing. And it's not easy because it requires a shift in how you think about stuff. When things have been done in a particular way for so long, not about individuals necessarily being racist, but it's about racist structures that have been around for so long, that folks who've worked within them often, don't actually realize that the structures themselves are problematic. What we're saying is that they are. See us as the experts. Say, "No, no, no, you guys, you've got this right? What all we need to do is to put the resources in your hands and let you do what you do so well.” The first thing is about access to capital. For those who are out there, who get this, we're asking you to work with us, to support us both financially. But also to become champions for this work; to really understand it's not just another project. It's not just another fund. What we're doing is about changing the very fabric of the way that this work is done. So one way is coming in with resources, with money, another way is helping to spread the word, in whatever format that might be. And there are numerous ways of doing that. And many of those are detailed in our brown paper. But something as simple as what you folks are doing, by helping us create this podcast and get the word out, hosting a webinar, having us do an article in your publication. Fundamentally it's got to be about a shift in resources and how they're allocated. Bios: Neelam Sharma serves as Executive Director of Community Services Unlimited Inc., a non-profit based in South Central Los Angeles. For the past two decades, CSU has created community programs and organizing campaigns like the early Safe Seniors to the more recent Free Medical Screening Program and the most recent From the Ground Up. Neelam was a founding member of the Healthy School Food Coalition, as well as the Los Angeles Food Justice Network (precursor to the LA Food Policy Council) and the California Food and Justice Coalition. Neelam is recognized as a national leader on the intersection between community economic development, youth empowerment and food justice. Trisha Chakrabarti leads DAISA Enterprises' work to support Equitable Food Oriented Development as a practice and the organizations that do this work on the ground. DAISA Enterprises works alongside community organizations and social entrepreneurs that are innovating to build a better, more equitable, food system, and their investors. Trisha has worked in community food programming, statewide policy advocacy, and has led participatory food access research initiatives with restaurant workers and systems-impacted youth. She grew up in the South Asian diaspora, and sees a community-owned food system as a key indicator of political and economic self-sovereignty.

This is the first podcast in a five part series focused on equitable food-oriented development. EFOD, as it is called, is a growing movement to promote food projects and enterprises as vehicles for building community wealth, health, and self-determination. We will be delving into the origins and the unique outcomes of equitable food-oriented development projects, the role of the community identity in this work, and the potential for re-imagining capital access and wealth-building immunity food projects. With us today are two leaders in this movement, and it is my pleasure to welcome Neelam Sharma, the executive director of Community Services Unlimited, a nonprofit based in South Central Los Angeles, and Trisha Chakrabarti, who manages EFOD work at DAISA enterprises Interview Summary Neelam, can you help our listeners understand what equitable food-oriented development is, and how it's become such a central part of thinking about food systems these days? EFOD, as we call it, is a community development strategy that is targeted at historically and currently oppressed and neglected communities of color in the United States. It is a strategy leveraging food and everything to do with food as an entry point through which to bring economic development to these communities. It's rooted in a practice and understanding of history and cultural context of the community, and EFOD projects are defined and driven by those communities. EFOD projects are grounded in a very clear analysis of the current mainstream systems, such as capitalism and racism, and how these work to systematically prevent the kind of equitable development that EFOD is all about. It emerged from conversations and dialogues amongst grassroots practitioners that the mainstream organizations and funders misunderstood things like our very systemic approach to the work that we do. Our commitment to creating long-term lasting changes in the communities we work in. Like the way that we define assets and benefits of a project in a very, very different way to how they're conventionally defined in funding and granting agencies. And the fact that every single time that we, as practitioners, come together to define new language--we found that that language was then being taken and used by others who didn't actually represent it. But, who were much better resourced to look as if they did. This is why we came together, and what has emerged from that is the Equitable Food Oriented Development Collaborative that now exists. Can you help our readers understand, in your opinion, why is EFOD needed? I think that some of the reasons that EFOD is needed are, for example, the history of exploitation and oppression of the communities we work in, the historical and ongoing extraction of wealth and knowledge and culture that is stolen and removed from these communities. But also, it's needed because it's an example of those of us who are doing this work deciding to come together ourselves from the trenches, naming what we're doing, defining it ourselves, and publishing ourselves. We are the ones who are deciding what our priorities are. And very importantly, we are the ones deciding how we want to enact the work that we've decided to do. By working together we get to learn from each other. We get to advance and improve our work. And very importantly, we get to do that in the ways that we want to. By creating this very intentional practitioner-led and defined field of practice, we are essentially collectively leveraging our work to create power for the communities that we work in. And for the organizations that do this work. EFOD is needed because it challenges the deeply racist and hegemonic ideas that exist in our society around things like understanding money and finance and ownership of land and property. There is this pervasive myth that many people of color also buy into that understanding money and owning land is something that is the domain of rich white folks. That people like us simply don't get into that, don't understand that. We want to break down those ideas and to show that actually, when we come together and we decide to do something, we can make really big things happen. By coming together, we are exponentially increasing the impact of our individual projects. The current pandemic shows with extreme clarity that our current systems do not serve the vast majority of us, even in the most basic ways of food provision. EFOD is needed because from some of the most oppressed and impoverished communities that we as practitioners are working in, we are effectively able to use our collective work to show that alternatives to the current system are not only possible, but that they actually work, and they often work better than the mainstream system. Essentially, I'll finish by saying that EFOD is doing what Paulo Freire described as building working models of new systems within the one that we all feel needs to be gone that is not working for us. We are creating a proof of concept that then we can use to build and to create more power and more leverage for our communities. Neelam, you were the founding member of the Healthy School Food Coalition, of the Los Angeles Food Justice Network, and the California Food Injustice Coalition. Boy, that's a lot to do. And you're a recognized leader on the intersection between community economic development, youth empowerment, and food justice. So how did you come to be involved in EFOD work? In serving Community Services Unlimited as an executive director for many years, what I have really clearly seen play out time and time again is how in the current system that we're in--even though there are a lot of well-meaning people in the funding world, in the foundation world, in the nonprofit industrial complex--systemically it exists in a way that essentially keeps people like us in communities like the ones that we serve dependent. I'll give you a very simple example of that. So very early on when we were building the Village Market Place, which is our local, beyond organic local food system-based market, very early on in building that we wanted to purchase a truck to do deliveries, to do pickups. We had managed to secure some grants and funding from different government agencies. I was really astonished, honestly, to find that even though it was cheaper for us to buy a truck, we were not allowed under the confines of the grant, We were only allowed to rent one. That is just one really small example. But in a bigger way, what I found in doing this work is that there's lip service given, and there's a lot of talk and bells and whistles around projects that look sexy, that look good in photographs. There's often a lot of money spent by people to do these kinds of projects, but they're projects. What we've seen time and time again is that when these projects go away, there is no benefit left to the communities that these projects were based in. I feel a deep sense of urgency around the work that we've collectively come together to do in EFOD, because if you know what's going on in the world, then you know that there are some very harder storms coming that really we haven't even truly felt the economic impact of the current pandemic. Also, there's everything that is going on with global climate shift. So I feel very urgently the need to build solid ownership of land of property, to build sustainability, to build local food systems, to build resilience in our community so that we can feed ourselves, so that we can have potable water, so that we can have systems where we can take care of ourselves. Those concerns drove me to really become involved in EFOD in the way that I have. Trisha, I'd like to turn to you. As a former program director at Mandela Partners, who alongside with organizations like Community Services Unlimited and several others, were the first champion EFOD, you have deep experience in important things like community food programming, policy, and advocacy. I know as well that you've led participatory food access research initiatives with restaurant workers and youth. So how did you come to lead the DAISA Enterprises work to advance EFOD as a practice? I initially came to the work of EFOD through working with Mandela Partners in West Oakland. The work of Mandela grew out of a community needs assessment that was done by women in West Oakland talking to their neighbors, talking to folks in the community that they knew. The things that were uplifted as desires that people had to strengthen and build many of those resilient systems that Neelam is talking about, came out through that process. So those were things that included long-term and supportive work opportunities, business ownership opportunities, ways of connecting with other communities that were experiencing systemic exploitation and marginalization. The community itself was at that time a food desert. There was also a wish to create a more thriving network of economic opportunities by being involved in a locally-owned food system. So the work of Mandela grew out of those priorities that were uplifted throughout the community process. But I remember something that Dana Harvey, the organization's founder, would always talk about, which was that if people in West Oakland had said, you know what, actually the issue that we think about the most is waste collection and sanitation management, then that would have been the work that Mandela was doing. So we took whatever the charge was from people in West Oakland about what they felt they could contribute to, could own, could thrive within their community, and just promote the idea that even within a community like West Oakland that has borne the brunt of decades of exploitation and systemic marginalization, that it is a health-promoting community and health being really expansively defined. I think when you look at the food system as a way of creating health and economic opportunities, it really makes sense to develop a community-owned and controlled food system because of all of the intersecting value that it brings to a community. So being at Mandela was really my first introduction to thinking about food in that way. As you mentioned, I had been working in food systems work from a variety of different angles for many years. But this was the first time that I really thought about food as a way of promoting community economic development. So it was a very purposeful decision as I was transitioning out of Mandela to want to continue to coordinate and help support the practitioners that were leading this work. So it was very intentional that I chose to then join DAISA and continue doing this work around EFOD. The EFOD collaborative seems like a pretty important development in where EFOD is going in the future. Can you tell us more about what this is? Sure, the EFOD collaborative is a practitioner-led space for both building the field of EFOD, as well as strategizing and creating shared connection around challenges and opportunities amongst practitioners around the country that are working in an EFOD framework. The steering committee of the collaborative has grown to nine organizations around the country, and we've developed the common values and defining criteria for EFOD work. We produced a research paper about our findings, which you can find on our website. We've also just released a pilot funding opportunity because we do want to model what a new way of supporting and resourcing this kind of work on the ground could look like. As we spoke to field leaders that were doing EFOD work on the ground in various different communities around the country, many of them described lacking an adequate field of practice to further their work, or that they felt that didn't yet exist a specific space for their needs for pure learning or shared identity. We are building out the collaborative as a model for practitioner-led democratic field building work that we're using to spread and highlight the visibility of EFOD as it's being done around the country. Then also, we are building a funding vehicle that can demonstrate a better way of making grants and patient debt capital available, and you can see our work on our website at efod.org. Author Bios: Neelam Sharma serves as Executive Director of Community Services Unlimited Inc., a non-profit based in South Central Los Angeles. For the past two decades, CSU has created community programs and organizing campaigns like the early Safe Seniors to the more recent Free Medical Screening Program and the most recent From the Ground Up. Neelam was a founding member of the Healthy School Food Coalition, as well as the Los Angeles Food Justice Network (precursor to the LA Food Policy Council) and the California Food and Justice Coalition. Neelam is recognized as a national leader on the intersection between community economic development, youth empowerment and food justice. Trisha leads DAISA Enterprises' work to support Equitable Food Oriented Development as a practice and the organizations that do this work on the ground. DAISA Enterprises works alongside community organizations and social entrepreneurs that are innovating to build a better, more equitable, food system, and their investors. Trisha has worked in community food programming, statewide policy advocacy, and has led participatory food access research initiatives with restaurant workers and systems-impacted youth. She grew up in the South Asian diaspora, and sees a community-owned food system as a key indicator of political and economic self-sovereignty.

In this episode, we speak with Natalie Caples and Kym Dildine, the co-CEO's of the Central California Food Bank. We talk about all things the sources of hunger in Fresno, the importance of cooking, and how they have navigated through the pandemic.

Laura & Kit are joined by Kym & Natalie, newly minted Co-CEOs of the Central California Food Bank. The Central California Food Bank serves the hungry in our community and with two strong women at the helm as the new co-CEOs, get ready for MORE!

Welcome to Episode 86 of Dateline Mousetalgia! This week we welcome Kristen Carr as our guest co-host! Together we will be discussing big changes in Disney Management as CEO Bob Iger steps down to assume a new role as Executive Chairman of the Walt Disney Company and Bob Chapek who previously was Chairman of Disney Parks, Experiences and Products takes the seat as CEO. We also cover the effects of the Corona Virus in Disney Parks worldwide as well as the precautionary measures being taken here in our U.S. Parks. Kristen shares her experience witnessing the debut of the Magic Happens parade along with merch, specialty food offerings and the dining package. We cover details on the 2020 Disney California Adventure Food & Wine Festival such as the tasting passport, AP Corner, merch and other exciting opportunities such as specially ticketed events. Next we take a walk around the resort noting new construction in Hollywood Land and the Cozy Cones in Cars Land as well as some of the details being uncovered by the ongoing refurbishment on Snow White’s Scary Adventures. A few updates from a galaxy far, far away including the now sold-out Disney After Dark: Star Wars Nite and the confirmation that Star Wars: Rise of the Resistance will not be included in the event and some fun Baby Yoda merch oddly placed near Galaxy’s Edge. Lastly, we share details about a really fun nonofficial fan event called Adventureland Day and the 25th anniversary of Indiana jones Adventure as well as the treats and merch that come with the celebration!

California accounts for roughly one-third of US food and agricultural exports to Hong Kong. Building up the California brand in Asia is Jeffrey Williamson (California State Trade Expansion Program (STEP)). STEP returned to Hong Kong to exhibit for an 8th time at the HKTDC Food Expo 2019, a platform that Mr Williamson believes will continue to “deliver results” in the midst of global trade uncertainties.

Handel first talks about ABC reporter Alex Stone, regarding the deadly shooting at the California food festival.He then discusses Dan Coates' outing as the National Intelligence Director.And, there are LGBTQ-centric neighborhoods that are offering home price premiums!

Paul Swearengin and Craig Scharton talk California Food Expo with Amy Fuentes, the Director of the event. This is one of the best events in Fresno, fueling our local food producers, drink creators and bottlers and even local restaurants to make connections with worldwide buyers (including prisons!) And it's a FUN event for the public as well. Check out more information about the California Food Expo here. Also, check out our title sponsor Terry's House and volunteer, give and serve with them!

Dana Cowin welcomes Oakland baker/chef Reem Assil to the StreamPDX trailer to talk about her amazing journey from community and labor organizer to owner of Food + Wine’s Best Restaurant of the Year 2018. They discuss some of Reem’s signature street food dishes, Arab hospitality and why “revolutions are born in cafes and bakeries.” Reem Assil is the owner of Reem’s California – Food & Wine‘s Best Restaurant of the Year 2018 – a tribute to Arab street-corner bakeries and the vibrant communities that surround them. She is also owner and Chef of Dyafa, a fine dining restaurant that celebrates the breadth and depth of Arab culture and cuisine. Reem’s restaurants are inspired by her Palestinian-Syrian upbringing surrounded by aromas and tastes of food from the homeland and the connections they evoked of her heritage, family, and community. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and is dedicated to social justice as a core value of her businesses. She has worked with Bay Area’s esteemed cooperative bakery Arizmendi Bakery & Pizzeria, Grace Street Catering, Penelope Bar & Lounge, and several other local Bay Area chefs. Reem was a James Beard Award nominee for Best Chef: West 2018 and San Francisco Chronicle’s Rising Star Chef 2017. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Preternaturally peppy, Gaby Dalkin talks to Speaking Broadly host Dana Cowin about how her parents helped make her a happy person and how she's infused that personality into her mega successful brand. Her most recent book, "What's Gaby Cooking: Everyday California Food," debuted at the #1 spot on Amazon and has remained there, a tribute to the do-able, enticing, bright, cheerful dishes, and the rapport that Gaby has created with her avid fans. Like her recipes, Gaby is plucky, fun and practical. Listen in to hear how she cooked for Hollywood celebrities, built her brand, found her husband and more. Speaking Broadly is powered by Simplecast.

    There is a massive wave of technology that is sweeping over the food and farming landscape of the world--a virtual tsunami.  The ForbesAg Tech Summit in Salinas has linked global  food/ag leaders and Silicon Valley to mark the prospects and the promise of this impressive wave.  Summit Keynoters, US Deputy Secretary of Agriculture Steve Censky and Steve Forbes shared enthusiasm for what this means to innovators, farmers, chefs and consumers. UC Berkeley Ag Economists, Gordon Rausser and James Davis join Farm To Table Talk discuss the significance of the $10 Billion dollar investment in changing how we farm and what we eat. The major technology categories include: Precision Agriculture, Agricultural Biotechnology, Vertical Farming, Alternative Animal Products, Decision-Making Tools and Supply Chain Management. Not all of the new technologies will be successfully adopted, but those that will could change the landscape of food and farming forever. "Recent Developments in the California Food and Agricultural Technology Landscape"  http://giannini.ucop.edu/publications/are-updae/ #ForbesAgTech

Welcome to Intermission Conversations with Pretty in Pasadena! These are the in-between episodes where we take a minute to chat with someone who inspires us from our community and share it with you! This Intermission Conversation is with Kevin Malone, Executive Chef at Crossings Restaurant.   We talk to Kevin about where he's from, his journey to becoming the Executive Chef at Crossings, his favorite LA street food, what it takes to create a menu, what he looks for at the Farmer's Market in South Pas and in Santa Monica, things he wants people to know about the restaurant, what he wishes for diners, and more. To get in touch with everything happening at Crossings Restaurant, new menus and events: Visit: crossingsrestaurant.com 1010 MISSION ST. SOUTH PASADENA, CA. 91030 626-799-7001 Reach out and give them a ring for a reservation: 626-799-7001

Our second mini show! Enjoy as David recaps his recent trip to Disney California Adventure's Food and Wine Festival this past weekend. He discusses more food, the AP exclusive updates for this week, and a tequila tasting! Enjoy this truncated edition of Remain Seated Please! Follow Remain Seated, Please at these fine links! Twitter: @remainseatedpls Instagram: @remainseatedplease Facebook: RemainSeatedPlease You can also listen and subscribe to the podcast by visiting these fine links!    

Kristen and Bubba discuss the expansion of Disney Springs, Disney California Adventure Food & Wine Festival, Mighty Festival St. Patrick‘s and the latest food news from the Walt Disney World and Disneyland Resorts. Leave us your questions and comments by calling (614) 992-DADP (3237) or email us at podcast@diningatdisney.com. FOLLOW US: Visit Dining at Disney for […] --- Send in a voice message: https://anchor.fm/diningatdisney/message Support this podcast: https://anchor.fm/diningatdisney/support

In this week's show the DIS Disneyland Correspondents discuss Disney's California Food and Wine Festival 2010.

In this week's show Kevin Klose reviews Raglan Road at Downtown Disney. Kathy Werling tells us about the new "Picnic in the Park" at Animal Kingdom and Disneyland correspondent Nancy Johnson interviews Jim Ames about this years California Food and Wine Festival.

In this week's show we discuss Disneyland and the California Food and Wine Festival after Pete and Walter's return from their working vacation to Southern California. This was also our last show with Bob Varley.