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8 episodes with food access
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2 episodes with food access
How can urban farming transform communities and increase access to fresh, local food? In this episode of the Thriving Farmer Podcast, we're joined by Devon Wilson, founder and farmer of Sunlight Gardens, a two-acre organic urban farm in Battle Creek, Michigan. Devon started Sunlight Gardens to increase access to fresh, local food and inspire the next generation of farmers through their fresh corner store, community events, and Farm Squad youth program. Devon's passion for food justice stems from personal experience—witnessing multiple family members struggle with diet-related illnesses. Now, he's working toward equitable food systems and sustainable change by bringing fresh produce to his community. Tune in to hear how Devon and his team built Sunlight Gardens from the ground up and what's next for this thriving urban farm! Episode Highlights: Getting Started: How did Devon get into farming? [1:33] Land Access: How did Sunlight Gardens acquire its current property? [5:05] Fresh Corner Store: How did Farmacy come to be, and what do they offer? [14:08] Global Insights: What did Devon learn from his fellowship in Japan? [27:56] Farming in Japan: How is agriculture evolving, and what's changing for the better? [38:45] Looking Ahead: What's Devon's vision for the future of Sunlight Gardens? [42:47] New Farmers: What advice does Devon have for aspiring farmers? [46:29] Don't miss this episode to hear how Devon is building a thriving urban farm and inspiring the next generation of farmers! About the Guest: Devon Wilson is the founder and CEO of Sunlight Gardens, a two-acre organic urban farm in Battle Creek, Michigan. Sunlight Gardens' mission is to increase access to local food and inspire future farmers. The farm features a fresh corner store (Farmacy), six hoop houses, a composting area, an event venue, and a fruit orchard. Through partnerships with local businesses and institutions, Devon and his team are making eating locally fun and accessible.
Host: Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky Guest: LaToya Drake, MS Extension Specialist for Food Access, Kentucky Nutrition Education Program Season 7, Episode 40 Join host Mindy McCulley and guest LaToya Drake as they delve into the exciting world of Kentucky's local foods in this episode of Talking FACS. Discover the upcoming Kentucky Local Food Systems Summit, a vibrant event uniting chefs, food service workers, and food enthusiasts. This Summit promises engaging activities like cooking demonstrations by renowned chefs, discussions on food sustainability and small farm success, and the FEAST event featuring bite-sized creations from local culinary talents. Learn how the Summit aims to expand access to fresh, local ingredients while fostering a more connected and sustainable food network across the state of Kentucky. With guest Chef Tanya Whitehouse and other industry experts, explore topics from farm-to-table cooking to urban agriculture and food systems policy. Tune in and mark your calendars for May 21-23, 2025, to immerse yourself in the rich and delectable Kentucky food culture. Register at: The KY Local Food Systems Summit Learn more about: The Food Connection To connect with Nutrition Education Program resources, visit: PlanEatMove.com Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension Website Facebook Instagram FCS Learning Channel
In this eye-opening episode of The Healthy Project Podcast, host Corey Dion Lewis explores the concept of food swamps—urban environments where unhealthy food options far outweigh nutritious ones. While much attention has been given to food deserts, food swamps reveal a deeper layer of the public health crisis tied to systemic racism, zoning laws, and chronic disease disparities. From obesity and diabetes to nutrition literacy and community health, Corey breaks down the critical role of the built environment in shaping our health outcomes.Whether you're a public health professional, community advocate, or just passionate about food justice and health equity, this episode offers a powerful and personal perspective on turning food swamps into food sanctuaries.Show Notes:What is a food swamp and how does it differ from a food desert?Real-life stories from Corey's work as a safety net health coachHow systemic barriers and zoning laws impact food accessThe link between food environments and chronic diseaseExploring the intersection of food insecurity, fast food, and public healthSolutions: from urban farming and farmers markets to nutrition education and local policy reformWhy tackling food apartheid is about more than food—it's about justice and equityActionable steps to support low-income communities in accessing healthier food optionsThe role of Social Determinants of Health in shaping Long-term wellbeingLinktree: https://linktr.ee/thehealthyproject
Host: Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky Guest: LaToya Drake, MS Extension Specialist for Food Access, Kentucky Nutrition Education Program Season 7, Episode 38 In this episode, host Mindy McCulley is joined by LaToya Drake, Extension Specialist for Food Access with the Kentucky Nutrition Education Program. Together, they explore vital guidance on the best practices for storing fruits and vegetables effectively to minimize food waste. Share practical tips such as the importance of refrigerating pre-cut produce, separating fruits and vegetables in storage to prevent premature ripening, and optimizing refrigerator settings to preserve perishables like berries and lettuce. The episode delves into cleaning techniques that enhance the longevity of your produce and underscores why certain storage methods, such as avoiding commercial cleaners, are beneficial. Discover which fruits are best ripened on countertops and when to transfer them to refrigeration to extend their freshness. Tune in to understand how you can keep your produce fresh for longer and find additional resources through your local extension offices, paving the way to reducing food waste in your home. To connect with Nutrition Education Program resources, visit: PlanEatMove.com To learn more about storage recommendations, visit Plate it up! Kentucky Proud and click on the produce of your choice. Then click on one of the recipes, to try something new! Plate it up! Kentucky Proud Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension Website Facebook Instagram FCS Learning Channel
Spring is on its way, which means farmers' markets, CSA boxes, and fresh local produce will be here soon. One local non-profit is gearing up for a busy growing season with new leadership at the helm. State Representative Francesca Hong is stepping into the role of board president for Rooted, which offers opportunities for urban farming and distributes produce to underserved local communities. Host Bianca Martin chats with Rep. Hong and Rooted Co-Executive Director Hedi Rudd about the changes to the organization, the Troy Farm CSA and their commitment to food and land access for all. Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers. Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram! Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter. Looking to advertise on City Cast Madison? Check out our options for podcast and newsletter ads. Learn more about your ad choices. Visit megaphone.fm/adchoices
How does a small community in Athens, Ohio, turn local produce into a thriving business ecosystem? Join us as we unravel the evolutionary tale of ACEnet, a pioneering force in community-based economic development, through the eyes of our insightful guests Adam Cody, Cameron Chastain, and Izzy Stichik. Discover the origins of ACEnet, once known as the Worker-Owned Network, and its transformation into a beacon of innovation and support for food businesses in Central Appalachia. Inspired by models from Northern Italy, ACEnet's journey includes launching the Athens Food Venture Center, a hub that has empowered countless entrepreneurs since 1996. Our conversation sheds light on the collaborative efforts between ACEnet, AmeriCorps, and local farmers, which have reshaped food access and education in Athens County. From transformative programs like the Veggie Van to educational initiatives that teach children about agriculture and cooking, listeners will hear firsthand how ACEnet is making a difference. The episode highlights the critical role of business incubation services in rural settings, providing aspiring entrepreneurs with the knowledge and resources needed to flourish, and the role resources like community-scaled equipment provide for building solidarity and resilience. With stories of shared resources and financial empowerment, we delve into the supportive networks that ACEnet nurtures, including tool libraries and financial guidance. Hear about the power of community networking, and how personal experiences, from starting a mushroom farm to engaging in business counseling, reflect ACEnet's impact on local entrepreneurship. Finally, we cast an eye on the future with ACEnet's exciting participation in the Regional Food Business Center program, a USDA-funded initiative poised to revolutionize regional food economies across Central Appalachia, offering new markets and transformative opportunities. Check out ACEnet's work here: https://acenetworks.org/# https://www.indianag.org/intertribalfbc https://www.appalachiarfbc.org/ For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/ Key words: Community-driven, Economic Empowerment, ACEnet, Worker-Owned Network, Rural Entrepreneurs, Athens, Ohio, Food Access, Business Counseling, Local Economies, Shared-Use Kitchen, Agricultural Producers, Food Entrepreneurs, Community Collaboration, Resource Sharing, Transformative, Food Systems, Community Economic Development, Northern Italy, Athens ACEnet Food Venture Center, Thermal Processing Room, AmeriCorps, Local Farmers, Rural Action, Fresh Produce, Schools, Agriculture, Nutrition, Business Incubation, Business Support, Rural Setting, Business Knowledge, Entrepreneurship, Business Structures, Cooperative Models, C-corp, S-corp, Equitable Ownership, CEO-led Models, LLCs, DBAs, Cost Considerations, Processing Sunchokes, One-time Intake Fee, Regulatory Processes, Privilege of Failure, Safety Net, Commonwealth Kitchen, Shared Resources Model, Tool Libraries, Community Networking, Financial Empowerment, Financial Literacy, Veggie Van Program, Food Accessibility, Healthy, Local Produce, Underserved Communities, Food Sovereignty, Food Justice, Career Paths, Regional Food Business Center Program, USDA, Technical Assistance, Appalachia Region, Ohio, West Virginia, Kentucky, Maryland, Pennsylvania, Tennessee, New Markets, Business Builder Sub-A
Home Repairs for Good is a nonprofit organization that repairs homes for low-income seniors and people with disabilities for free. Advocates want more resources to help people access food. Senate lawmakers are considering a measure that would address teacher shortages in STEM areas. Governor Mike Braun signed a series of executive orders Wednesday that aim to make health care more “affordable, accessible and transparent.” Want to go deeper on the stories you hear on WFYI News Now? Visit wfyi.org/news and follow us on social media to get comprehensive analysis and local news daily. Subscribe to WFYI News Now wherever you get your podcasts. Today's episode of WFYI News Now was produced by Drew Daudelin, Zach Bundy and Abriana Herron, with support from News Director Sarah Neal-Estes.
In this final episode of the Food as Power series, Clancy speaks with Victoria Zapata, the National Program Manager of Food Rescue US, about their mission to reduce food waste and break down barriers to fresh food options for those impacted by food insecurities. Don't miss this powerful discussion on the role of food as power, the issue of excess in food, and the systemic failures contributing to hunger and food insecurity.
Join us for a dynamic panel discussion where experts explore the contributions of Indigenous practices to modern agriculture. The conversation highlights traditional ecological knowledge, addresses gaps in food access, and proposes strategies to promote food sovereignty. Panelists examine how Indigenous wisdom and contemporary innovation create equitable, sustainable food systems, amplify Indigenous voices, and inspire collaboration for a resilient future. Series: "Future Thought Leaders" [Health and Medicine] [Agriculture] [Show ID: 40171]
Join us for a dynamic panel discussion where experts explore the contributions of Indigenous practices to modern agriculture. The conversation highlights traditional ecological knowledge, addresses gaps in food access, and proposes strategies to promote food sovereignty. Panelists examine how Indigenous wisdom and contemporary innovation create equitable, sustainable food systems, amplify Indigenous voices, and inspire collaboration for a resilient future. Series: "Future Thought Leaders" [Health and Medicine] [Agriculture] [Show ID: 40171]
Join us for a dynamic panel discussion where experts explore the contributions of Indigenous practices to modern agriculture. The conversation highlights traditional ecological knowledge, addresses gaps in food access, and proposes strategies to promote food sovereignty. Panelists examine how Indigenous wisdom and contemporary innovation create equitable, sustainable food systems, amplify Indigenous voices, and inspire collaboration for a resilient future. Series: "Future Thought Leaders" [Health and Medicine] [Agriculture] [Show ID: 40171]
Join us for a dynamic panel discussion where experts explore the contributions of Indigenous practices to modern agriculture. The conversation highlights traditional ecological knowledge, addresses gaps in food access, and proposes strategies to promote food sovereignty. Panelists examine how Indigenous wisdom and contemporary innovation create equitable, sustainable food systems, amplify Indigenous voices, and inspire collaboration for a resilient future. Series: "Future Thought Leaders" [Health and Medicine] [Agriculture] [Show ID: 40171]
Join us for a dynamic panel discussion where experts explore the contributions of Indigenous practices to modern agriculture. The conversation highlights traditional ecological knowledge, addresses gaps in food access, and proposes strategies to promote food sovereignty. Panelists examine how Indigenous wisdom and contemporary innovation create equitable, sustainable food systems, amplify Indigenous voices, and inspire collaboration for a resilient future. Series: "Future Thought Leaders" [Health and Medicine] [Agriculture] [Show ID: 40171]
Join us for a dynamic panel discussion where experts explore the contributions of Indigenous practices to modern agriculture. The conversation highlights traditional ecological knowledge, addresses gaps in food access, and proposes strategies to promote food sovereignty. Panelists examine how Indigenous wisdom and contemporary innovation create equitable, sustainable food systems, amplify Indigenous voices, and inspire collaboration for a resilient future. Series: "Future Thought Leaders" [Health and Medicine] [Agriculture] [Show ID: 40171]
Join us for a dynamic panel discussion where experts explore the contributions of Indigenous practices to modern agriculture. The conversation highlights traditional ecological knowledge, addresses gaps in food access, and proposes strategies to promote food sovereignty. Panelists examine how Indigenous wisdom and contemporary innovation create equitable, sustainable food systems, amplify Indigenous voices, and inspire collaboration for a resilient future. Series: "Future Thought Leaders" [Health and Medicine] [Agriculture] [Show ID: 40171]
This show has been flagged as Explicit by the host. Greetings and welcome to Hacker Public Radio. My name is Peter Paterson, also known as SolusSpider, a Scotsman living in Kentucky, USA. This is my second HPR recording. The first was episode 4258 where I gave my introduction and computer history. Once again I am recording the audio on my Samsung Galaxy S21 Ultra phone, running Android 14, with Audio Recorder by Axet. The app was installed from F-Droid. Markdown For my Shownotes I learned to use Markdown by using the ReText app, which allows me to write in one window and preview the result in another. What is this show about? When I visited Archer72, AKA Mark Rice, in November 2024 in his University of Kentucky trauma room I reminded him that I work for God's Pantry Food Bank. He said he wanted to hear more, and highly suggested that I record the story as an HPR show, so here we are. I plan to ask the questions I hear from so many, and attempt to answer them as best I am able. What is the History of God's Pantry Food Bank? Reading directly from the About-Us page of Godspantry.org Mim Hunt, the founder of God's Pantry Food Bank, vowed to leave "the heartbreaking profession of social work" behind when she returned to her hometown of Lexington after serving as a child welfare worker in 1940's New York City. She and her husband, Robert, opened "Mim's," a combination gift shop, antique gallery, and health food store, but after seeing poverty in Lexington that rivaled what she'd fought against in New York, she found herself unable to remain silent. Mim began her work in Lexington by filling her station wagon with food, clothing, and bedding, and distributing it directly to individuals in need. Soon, neighbors were bringing food donations to what became known as "Mim's Pantry" located at her home on Lexington's Parkers Mill Road. But Mim quickly corrected them. "I don't fill these shelves," she said. "God does. This is God's Pantry." God's Pantry Food Bank was born out of this work in 1955 and remained mobile until the first pantry was opened in 1959. Since its founding, the food bank has grown in many ways. What started with one woman attempting to do what she could to address a need is now an organization serving 50 counties in Central and Eastern Kentucky through a number of programs with a dedicated staff committed to the mission of solving hunger. Mim Hunt devoted her life to helping others, and we continue to honor her legacy at God's Pantry Food Bank. Her work is proof that one person, with every small action, can make a large impact. We invite you to join us in continuing Mim's work. Where have been the locations of the main Food Bank facility? My ex-workmate Robert Srodulski recently wrote a reply in Facebook when our newest building was announced. He stated: "If I count right, this is the 6th main warehouse location in Lexington. Congratulations! > Mim's house and car Oldham Avenue garage A building next to Rupp Arena (which is now gone) Forbes Road Jaggie Fox Way, Innovation Drive." My friend Robert was employed by the Food Bank for 26 years. I am chasing his time as the longest lasting male employee. Two ladies have longer service times: Debbie Amburgey with 36.5 years in our Prestonsburg facility. She started on 19th October 1987. Sadly my good friend Debbie passed earlier this year, and I miss her greatly. She never retired. Danielle Bozarth with currently just under 30 years. She started on 30th May 1995. It would take me just over 11 years to catch up with Debbie's service record, which would take me to the age of 68. Unsure if I shall still be employed by then! What exactly do I mean by Food Bank? In February 2023 I wrote a blog post with my explanation of Food Bank. My website is LinuxSpider.net, and you will find the direct link in the shownotes. The blog was written as a response to friends, mostly from the United Kingdom, asking me very this question. To many there, and indeed here in USA also, what is called a Food Bank is what I call a local Food Pantry. Nobody is wrong here at all. We all gather food from various sources and distribute it to our neighbours who are in food insecure need. Most Pantries are totally staffed by volunteers and often open limited hours. The Food Bank has a larger scope in where we source food from, the amount sourced, does have paid staff but still dependent on volunteers, and we are open at least 40 hours a week. More if you include projects that involve evenings and Saturdays. God's Pantry Food Bank has a service area which includes 50 of the 120 Counties of Kentucky, covering central, southern, and eastern, including part of Appalachia. When I started in 1999 we were distributing 6 million pounds weight of food per year. This is about 150 semi-truckloads. Over 25 years later we are looking at distributing about 50 million pounds this year, about 1,250 truckloads. Over 40% of our distribution is fresh produce. We are an hunger relief organisation, so this amount of food is assisting our neighbours in need. In those 50 Counties we have about 400 partner agencies. Many of these agencies are Soup Kitchens, Children's Programs, Senior Programs, as well as Food Pantries. God's Pantry Food Bank is partnered with the Feeding America network of 198 Food Banks. In my early years I knew them as America's Second Harvest. In 2008 they changed name to Feeding America. Their website is FeedingAmerica.org What they do is outlined in their our-work page, including: Ensuring everyone can get the food they need with respect and dignity. Advocating for policies that improve food security for everyone. Partnering to address the root causes of food insecurity, like the high cost of living and lack of access to affordable housing. Working with local food banks and meal programs. Ending hunger through Food Access, Food Rescue, Disaster Response, and Hunger Research. I have visited a few other Food Banks, but not as many as I would have liked. We all have our own areas of service, but do often interact as the needs arise, especially in times of disaster. The Feeding America network came to Kentucky's aid in the past few years with the flooding in the East and tornadoes in the West. Feeding America aided the Food Banks affected by the devastation from Hurricanes Helene and Milton. How did I get started at the Food Bank? As mentioned in my introduction show I moved from Scotland to Kentucky in May 1999 and married Arianna in June 1999. Before our wedding I had received my green card. My future Mother-in-Law Eva recommended I check with God's Pantry Food Bank to see if they were hiring. She was working for Big Lots and had applied for a warehouse job at the Food Bank. Unfortunately for her she never got the job, but she was quite impressed by the organisation. She knew that I had warehouse and driving experience. So, one day after dropping Arianna at her University of Kentucky Medical Staff Office I stopped by the Food Bank on South Forbes Road to ask. The answer was that they were indeed hiring for the warehouse, and to come back that afternoon to meet with CW Drury, the Warehouse Manager. I drove home, put on smarter clothes, and drove back. It was a pleasure meeting CW and hearing about the job. Although most of the explanation of what they did in their mission went over my head at the time, I knew needed a job, and wanted to join this company. A few days before our wedding I received a phone call from CW offering me the position. I accepted and went for my medical the next day. My first day with God's Pantry Food Bank was on Tuesday 6th July 1999, the day after our honeymoon. I will admit that although my previous job in Scotland was a physical one, quite a few months had passed, and the heat was hot that Summer in Kentucky! I went home exhausted everyday, but totally enjoying the work I was doing. I started off mostly picking orders, assisting Agencies that came in, going to the local Kroger supermarkets to pick up bread, deliver and pick up food barrels of donations, and all the other duties CW assigned me to. I particularly enjoyed the software part of the job. I forget the name of the software back then, but do remember learning the 10 digit Item Codes. 1st is the source 2nd and 3rd are the category. There are 31 officially with Feeding America. next 6 is the unique UPC - usually from the item bar code 10th is the storage code of dry, cooler, or freezer The first code I memorised was Bread Products: 1040010731 This broke down to Donated, Bread Category, UPC number, and Dry Storage. I must admit we did not create a new code when we started storing Bread Product in the Cooler. That is probably the only exception It has been my responsibility all these years to maintain the Item Category Code sheet with different codings we have used and had to invent. An example is that when the source digit had already used 1 to 9, we had to start using letters. Although there were concerns at the time, everything worked out well. When I started at South Forbes Road there were 11 employees there and Debbie in Prestonsburg. 12 in total, in 2 locations. These days we have over 80 employees in 5 locations: Lexington, Prestonsburg, London, Morehead, and a Volunteer Center on Winchester Road, Lexington, near the Smuckers JIF Peanut Butter plant. My time at 104 South Forbes Road was for a full 4 weeks! In August 1999 we moved to 1685 Jaggie Fox Way, into a customised warehouse with 3 pallet tall racking, and lots of office space. It felt so large back then! On my first couple of days of unloading trucks there I totally wore out a pair of trainers!! Jaggie Fox does sound like a strange name for a street, but I later learned it came from 2 ladies, Mrs Jaggie and Mrs Fox who owned the land before the business park purchase. Anyway, that's what I have been told by mulitple people. Technology was fun in 1999, as we had a 56K phone modem, about 10 computers, and 1 printer. You can imagine the shared internet speed. I forget how long, but we eventually got DSL, then Cable. What have been my duties at the Food Bank? For my first decade of employment I worked the warehouse and as a driver. This included delivering food to the 4 to 5 local pantries that we ran ourselves in local church buildings in Fayette County. Funny story is that a couple of years into the job, I was approached by the Development Manager and asked if I knew websites and HTML. I informed her that I was familiar, and she made me responsible for the maintenance of the website that University of Kentucky students had created. It indeed was quite basic with only HTML and images. I had this duty for a few years before a professional company was hired. I mentioned Inventory software. In early 2000 we moved to an ERP, that is an Enterprise Resource Planning suite named Navision written by a Danish company. That company was then taken over by Microsoft. For as while it was called Microsoft NAV, and these days it is part of Dynamics 365. Feeding America commissioned a module named CERES which assisted us non-profits to use profit orientated software. Inhouse, we just call the software CERES. Even though I was no longer maintaining the website, I was still involved in IT to a degree. I became the inhouse guy who would set up new employees with their own computer. Ah, the days of Active Directory. I never did like it! I was also the guy the staff came to first with their computer problems. Funny how a lot of these issues were fixed when I walked in their office. If I could not fix an issue there and then, we did have a contract company on-call. They maintained our server and other high level software. This was still when I was in the warehouse role. After that first decade I was allocated to be our Welcome Center person, which I did for 3 years. This involved welcoming agencies, guests, salespersons, volunteers, and assisting other staff members in many ways. I also went from being a driver to the person who handed out delivery and pick-up routes to the drivers. During these years I became a heavy user of CERES working with the agencies and printing out pick-sheets to our warehouse picking staff. Although I really enjoyed the work, I will openly admit that I am not always the best in heavily social situations. I did have some difficulty when the Welcome Center was full of people needing my attention and I was trying to get software and paperwork duties done. Somehow I survived! My next stage of employment was moving into the offices and becoming the assistant to the Operations Director. This is when I really took on the role of food purchaser, ordering fresh produce and food from vendors as part of our budget. I also took over the responsibility of bidding for food donations from the Feeding America portal named Choice. National Donors offer truckloads of food and other items to the network, and we Food Banks bid on them in an allocated share system. The donations are free, but we pay for the truck freight from the shipping locations. A full time IT person was hired. We are now on our 4th IT Manager. The last 2 each had assistants. Although I am grandfathered in as an admin, my duties in this regard are very low, but still have the abity to install software as needed. Quite handy on my own laptop. As well as being the Food Procurement Officer I also became the Reporting Officer. This has been greatly aided by our team receiving the ability to write our own reports from the Navision SQL database using Jet Reporting. This is an Excel extension that allows us to access field data not directly obtainable in the CERES program. The fore-mentioned Robert Srodulski used to spend a day creating a monthly report that included all of our 50 counties across multiple categories of data. He would step by step complete an Excel worksheet with all this information. I took his spreadsheet, converted it into a Jet Report, and it now runs in about 5 minutes! It is my responsibility to supply reports on a regular monthly, quarterly, and yearly basis to my Directors, fellow staff, and to Feeding America. Yes, I do have an orange mug on my desk that says "I submitted my MPR". That is the Monthly Pulse Report. It sits next to my red swingline stapler! What are God's Pantry Food Bank's sources of food? This is probably the question I get asked the most when friends and online contacts find out what I do for a career. We receive and obtain food from various sources, including: Local donations from people like you. Thank you! Local farmers. Local retail companies and other businesses giving food directly to us and to our Partner Agencies. We are the official food charity of many retailers, including Walmart and Kroger. National Companies, mostly through the Feeding America Choice Program. The USDA, U.S. Department of Agriculture, supplies us with multiple programs of food: TEFAP (the Emergency Food Assistance Program), CCC (Commodity Credit Corporation), and CSFP (Commodity Supplemental Food Program). Purchased food, including Fresh Produce, via donations and grants. Without all this food coming in, we would not be able to distribute to our internal programs or to our partner agencies, allowing them to run Backpacks for Kids, Food Boxes for Seniors, Food Pantries, Mobile Distributions, Sharing Thanksgiving, and a multitude of other services we offer our neighbours. We have a team of Food Sourcers that work directly with the retail companies, so I am not fully involved there, but I am the main Food Purchaser for the majority of the food we buy. Specialised internal programs like Backpack and local Pantries do order specific foods that they need on a regular basis. I try to supply for the long term. With the USDA CSFP program I am responsible for the ordering of that food through a Government website. Often 6 to 12 months ahead of time. Here's a truth that staggers many people when I inform them: If you are spending cash on food donations to God's Pantry Food Bank, the most efficient use of those funds is to donate it to us. I truly can obtain about $10 worth of food for every $1 given. An example is that I recently obtained a full truckload donation of 40,000lb of Canned Sliced Beets (yum!) that we are paying only freight on. Do the maths. #Where is God's Pantry Food Bank located? As mentioned we have 5 locations, not including our own local pantries, but our main head office is at 2201 Innovation Drive Please check out our webpage at GodsPantry.org/2201innovationdrive as it includes an excellent animated walk-through tour of the offices and warehouse, including the Produce Cooler, Deli Cooler, and Freezer. They are massive! I personally waited until the very last day, Friday 13th of December, to move out of my Jaggie Fox office and into my new one at Innovation. Our official first day was on Monday 16th December 2024. What I tooted and posted on that Friday caught the eye of my CEO, Michael Halligan, and he asked me if he could share it with others. Of course he should! In the Shownotes I have included a link to my Mastodon toot. It's too long a number to read out. I am absolutely loving our new location. It's my challenge to fill the cooler, freezer, and dry warehouse with donated food! My new office is 97% set up to my workflow, including my infamous hanging report boards, and spiders everywhere. The last line of my blog says: All that said, it truly is the only job I have ever had which I absolutely enjoy, but totally wish did not exist!! This remains true. Our mission is: Reducing hunger by working together to feed Kentucky communities. Our vision is: A nourished life for every Kentuckian. #How may HPR listeners support God's Pantry Food Bank The quick answer is to go to our website of GodsPantry.org and click on Take Action. From there you will be given a list to choose from: Donate Food Volunteer Host a Food Drive or Fundraiser Become a Partner Attend an Event Advocate Other Ways to Help Thank you so much for listening to my HPR show on God's Pantry Food Bank. Apart from leaving a comment on the HPR show page, the easiest ways for people to contact me are via Telegram: at t.me/solusspider or Mastodon at @SolusSpider@linuxrocks.online I look forward to hearing from you. Now go forth, be there for your fellow neighbours, and record your own HPR show! … Adding this comment to the Shownotes, that I shall not be speaking aloud. Although I consider this show topic to be Clean, as it is basically about my life and work, not my beliefs, there may be some worldwide who hear the name God's Pantry and consider it to be religious. Therefore I am flagging the show as Explicit. just in case. It is merely the name of our non-profit Food Bank, as called by our founder Mim Hunt. Although the majority of our Partner Agencies are faith based non-profit organisations, the Food Bank itself is not faith based. … Provide feedback on this episode.
For today's episode, Clancy speaks with Elizabeth Berkeley, Director of the Chicago Grows Food, focusing on her career in providing cooking, nutrition, and gardening education to individuals of all ages. You won't miss their discussion on strengthening food sovereignty through gardening, reducing barriers to gardening, and the impact of historical racism in gardening.
Host: Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky Guest: LaToya Drake, MS Extension Specialist for Food Access, Kentucky Nutrition Education Program Season 7, Episode 27 In this episode of Talking FACS we delve into the 2025 Nutrition Education Program Calendar with LaToya Drake, Extension Specialist for Food Access, who reveals the beautifully crafted calendar packed with enticing recipes. Discover the process behind the calendar's stunning food photography, emphasizing the use of real, edible food without wasteful practices. Gain insights into the cost-effective recipes, including the split pea soup and buffalo cauliflower bites, which are designed to be budget-friendly and delicious. Learn about the innovative cooking methods featured in the calendar, such as air frying, and the diverse range of recipes that cater to various dietary needs and occasions. This episode highlights the educational aspect of the calendar, providing food safety tips, ingredient spotlights, and nutritional benefits to help listeners make informed choices. Join us as we celebrate the role of these calendars in enhancing the nutritional habits of communities across Kentucky while offering versions accessible in Spanish to reach a broader audience. Listen and get inspired to try new recipes and cooking techniques in 2025! To Connect with Nutrition Education Program resources, visit: PlatEatMove.com Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension Website Facebook Instagram FCS Learning Channel
*Trigger Warning* This episode contains discussions around topics including weight loss medications, weight loss surgeries, intentional weight loss, disordered eating and eating disorders. - - - - - - - - - - - More About Dr. D (PhD pending): Click here to follow Dr. D on Instagram Click here to follow Dr. D on TikTok - - - - - - More About Eleni: Join the Body Kind Nutrition community and recipe program on patreon. **Use code F1171 for 50% off of your first month of either the Sustenance or Abundance Tiers Click here to sign up and join our Body Kind Nutrition community on patreon Eleni Agresta Levine MS RDN is a weight inclusive registered dietitian who helps women heal their relationship with food and their bodies. She works with clients virtually and is a Health at Every Size (HAES®) aligned healthcare provider. Eleni's Instagram: @all.bodies.nutrition Interested in working with Eleni? Click here to apply Email Eleni at: All.Bodies.Nutrition@gmail.com
In this episode our President and CEO, Mike Affuso, sits down with Elizabeth McCarthy, President and CEO for the Community FoodBank of NJ. Join us for a discussion on combatting food insecurity in New Jersey, training and placement programs offered by the Community FoodBank, an update on our one-million meals campaign, and more. To learn more about how you can support our pledge to donate one-million meals to combat food insecurity in new jersey, visit www.njbankers.com.
Take a virtual coffee break today with the Medical College of Wisconsin (MCW) and the Advancing a Healthier Wisconsin Endowment as we chat with Dr. Leslie Ruffalo, Associate Professor in Family and Community Medicine at MCW, about how fostering trusted partnerships between communities and farmers can be a powerful approach to addressing nutrition insecurity.
In today's PINA Masterclass we are thrilled to welcome Jane Hayes to the livestream as we cover; --Co-designing with a wide range of community members and other partners --Collaborating with municipalities and regional government --Integrating with networks for broader impact – daycares, farmers, growers, markets, regional food councils --Contributing to planned communities with developer funding --Engaging permaculture with institutions – universities, hospitals and colleges, schools --Testing design ideas, and scaling innovative projects and programs that work and more! This event was brought to you by PINA. To learn about the benefits of becoming a member here: pina.in/membership www.GardenJane.com
--- In this episode of Data Points, GovEx's Meg Burke sits down with Tessa Cushman, the Food Access and Systems Coordinator in Adams County, Colorado and a Bloomberg American Health Initiative Fellow, to discuss Cushman's experience putting the Food System Resilience Planning Guide, which GovEx created in partnership with the Johns Hopkins Center for a Livable Future in 2022, into action. --- Burke and Cushman review the importance of authentic engagement with local communities and the need to leverage existing resources, like local food policy councils, to enhance food resilience efforts. They also cover challenges, particularly the complexities of coordinating among multiple stakeholders to put a plan in place, and staying connected to a changing policy landscape. --- Partially as a result of supply chain disruptions during the COVID pandemic, more governments recognize the need to build and secure food systems, but this is a nascent research topic. The Food System Resilience Planning Guide is one of the few resources currently available to government leaders thinking about how climate change, natural disasters, and public health crises can affect their communities' access to food. Cushman notes that creating a road map, as recommended in the guide, helped her conceive of what a plan could look like in growing suburban/urban Adams County.--- Learn more about the Food System Resilience Toolkit here!--- Learn more about GovEx!--- Fill out our listener survey!
Over one-third of the world's food is lost or wasted, undermining efforts to end hunger and malnutrition while contributing 8 to 10 percent of global greenhouse gas emissions. In low- and middle-income countries, over 40 percent of food loss occurs before a crop even makes it to market, whether due to inadequate storage, pests or microbes, spoilage, spillage in transport or otherwise. Eliminating food loss and waste (FLW) would provide enough food to feed two billion people, as well as reduce greenhouse gas emissions. Addressing FLW is critical to global food security, nutrition and climate change mitigation, with food rescue playing an important role in these efforts. In order to raise awareness, exchange information and share success stories, USAID's Food Loss and Waste Community of Practice created the USAID Kitchen Sink Food Loss and Waste Podcast. Our goal is to share monthly, bite-sized episodes that highlight the approaches USAID and the U.S. government are taking to address FLW. We hope these episodes provide a valuable resource for those interested in why we should care about FLW and how we can reduce it. Our latest episode is with Regina Harmon, Executive Director of Food Recovery Network, one of the largest student-driven movements against food waste and hunger that recovers and donates perishable food that would otherwise go to waste. Regina shares the story of Food Recovery Network and how they've successfully engaged with college students. Together, Regina and Nika discuss how to avoid “analysis paralysis” when faced with the seemingly overwhelming problem of food waste. We conclude our episode with recommendations of how anyone can engage in Food Recovery Network to have a lasting impact to reduce food waste. You can subscribe to receive the latest episodes of USAID's Kitchen Sink and listen to our episodes on the platform of your choice: Apple, Spotify, and more! Video recordings of the episodes are available on YouTube. Check in every month for new episodes as global experts discuss a range of issues about FLW and methane emissions - from the critical role of youth to the staggering economic costs - and learn about specific ways that USAID is tackling FLW around the world. If you have an idea for an episode topic you'd like to see featured or if you would like to participate in an episode of USAID's Kitchen Sink, please reach out to Nika Larian (nlarian@usaid.gov).There's no time to waste!
Attorney General Chris Carr's office is appealing Fulton County Superior Court Judge Robert McBurney's ruling on Sept. 30, which found Georgia's six-week ban on abortions unconstitutional. The Georgia Supreme Court recently reinstated Georgia's abortion ban while it considers the state's appeal. A.C. Coquillas, the communications manager at Feminist Women's Health Center, responds to the appeal and the court's decision. Plus, from the start of his culinary career, award-winning Chef Sean Sherman discovered the lack of access to traditional Native American food and the health problems it caused for Indigenous people. As founder and executive director of The North American Traditional Indigenous Food Systems (NĀTIFS), Sherman and his team are working to expand access and educate on the nationwide benefits of Native American foods. Sherman talks about his efforts to address the economic and health crises affecting Native communities and reflects on Indigenous Peoples' Day. Lastly, voters in Cobb and Gwinnett County will decide on the future of public transit where they live. Specifically, in Cobb County voters will have the opportunity to vote for or against the Mobility Special Purpose Local Option Sales Tax, also known as MSPLOST. The goal of the 1% sales tax is to expand and fund Cobb County's transit services over the next 30 years. However, not everyone supports the transit proposal. We hear from Lisa Cupid, the chairwoman of the Cobb County Board of Commissioners, and Cobb County District 1 Commissioner Keli Gambrill.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Host: Mindy McCulley, Extension Specialist for Instructional Support, University of Kentucky Guest: LaToya Drake, Extension Specialist for Food Equity and Food Access, Kentucky Nutrition Education Program LaToya Drake shares her expertise on the benefits of consuming locally sourced produce, including cost-effective strategies and the positive impact on local economies. Listeners will learn about defining local eating, the advantages of seasonal menus, and practical tips for saving money, such as utilizing EBT benefits at farmers markets and exploring Community Supported Agriculture (CSA) programs. LaToya also highlights available resources from the Extension and Kentucky Nutrition Education Program to help you grow your own food and create delicious recipes using local ingredients. Tune in to discover how you can enjoy a varied, nutritious diet while supporting local farmers and making the most out of seasonal produce. Don't forget to check out the links in the show notes for additional resources and to locate your nearest Extension office. To Connect with Nutrition Education Program resources, visit: PlatEatMove.com To access Plate it up! Kentucky Proud resouces, visit: Plate it up! Kentucky Proud Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension Website Facebook Instagram FCS Learning Channel
Food Tank, in collaboration with The Germeshausen Foundation, and Oatly, recently hosted a special luncheon event on Capitol Hill to explore issues of food access and affordability, Food is Medicine, and food loss and waste prevention. Discussions explore the interagency collaboration that is moving the needle on food loss and waste, the importance of federal nutrition programs to food is medicine solutions, and the momentum that continues to build around food systems transformation. Speakers include U.S. Congressmembers Jim McGovern, Chellie Pingree, and Ayanna Pressley; Catherine Oakar, The White House; Admiral Rachel Levine, The U.S. Department of Health and Human Services; Jean Buzby, USDA Office of the Chief Economist; Alberto Gonzalez Jr., USDA Food and Nutrition Service; Ruth Petersen, Centers for Disease Control and Prevention; Sophia Adelle, Farmlink; Alexandra Ashbrook, Food Research and Action Center; Caron Gremont, FRESHFARM; Regina Harmon, Food Recovery Network; Steven Jennings, Ahold Delhaize USA; Mandy Katz, Giant Food; and Amanda Oenbring, Upcycled Food Association. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.
"Prevent education, eliminate food access, and welcome misfortune." (Satire) by Yadanar Bon Sayar Hmatt Gyi, Loot Latt Nway Oo.This item has files of the following types: Archive BitTorrent, Item Tile, Metadata, PNG, Spectrogram, VBR MP3
Have you ever pondered how entrepreneurship can be leveraged to tackle issues like food insecurity and support local agriculture? In this episode of The Angel Next Door Podcast, Marcia Dawood explores this intriguing question with Clancy Harrison, an expert in the food systems space. Together, they discuss how innovative business models can create a significant social impact.Clancy Harrison is the founder of the Food Dignity® Movement and a registered dietitian with extensive experience as a food service director and food pantry manager. Her work centers around bridging local farmers with communities in need, ensuring fair compensation for agricultural products while resolving food accessibility issues.This episode is a deep dive into Clancy's transformative approach to hunger relief that emphasizes dignity and sustainability. From pioneering equitable market systems to integrating advanced technologies in agriculture, Clancy's initiatives offer a fresh perspective on food security. Whether you're passionate about social entrepreneurship, sustainability, or community impact, this conversation is packed with insights that make it a must-listen. To get the latest from Clancy Harrison, you can follow her below!LinkedIn - https://www.linkedin.com/in/clancycashharrison/https://clancyharrison.com/ Sign up for Marcia's newsletter to receive tips and the latest on Angel Investing!Website: www.marciadawood.comLearn more about the documentary Show Her the Money: www.showherthemoneymovie.comAnd don't forget to follow us wherever you are!Apple Podcasts: https://pod.link/1586445642.appleSpotify: https://pod.link/1586445642.spotifyLinkedIn: https://www.linkedin.com/company/angel-next-door-podcast/Instagram: https://www.instagram.com/theangelnextdoorpodcast/TikTok: https://www.tiktok.com/@marciadawood
Send us a Text Message.This week's podcast guest is Julia Kraemer from the Leftovers Foundation, a Canadian non-profit on a vital mission to reduce food waste and enhance food access.The foundation rescues perfectly edible food destined for landfills, thereby preventing greenhouse gas emissions and delivering this food to those in need through the work of dedicated volunteers.Julia sheds light on the critical issues of food security and insecurity, revealing that nearly 9 million Canadians face some level of food insecurity, driven by income inequality and lack of access. Astonishingly, one-third of the food wasted in Canada could feed every Canadian experiencing hunger. Julia's insights and the impactful work of Leftovers offer valuable lessons on a global issue.She also helps us understand the environmental impact of food waste. Food rotting in landfills produces methane 25 times as potent as CO2 at trapping heat in the atmosphere. If global food waste was a country, it would be the third greatest greenhouse gas emitter in the world! We learned so much from Julia about these important issues and how organizations like Leftovers are doing amazing work to help bridge the gap. You can learn more about Leftovers and the important work they do on their website and social media accounts (links below). Big big thanks to Julia and the Leftovers Foundation for being our guest and sharing these important messages. Episode Links~~~~~ Leftovers Foundation Website~ Leftovers on Instagram~ Leftovers on Facebook~ Highfield Farm~ Regenerative Agriculture: Growing Food for the Community (An Interview with the Highfield Regenerative Farm)~ Loop Resource~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!
Join us on this episode as we welcome Carmen and Kara, the dynamic duo behind Prosperity Market LA—a unique farmers market on wheels and food truck that features Black farmers, food producers, and chefs, bringing a curated market experience to the diverse communities of Los Angeles. Discover their inspiring origin story and how they joined forces to revolutionize LA's food scene. We explore the challenges of food access in the city and how Prosperity Market LA is making a tangible impact on the local community. Carmen and Kara share their vision for the future, discuss the opportunities and hurdles of their innovative business model, and delve into sustaining Black businesses and the resources needed for economic stability. Plus, they highlight influential Black women who have significantly supported their journey. Tune in for an enlightening and empowering conversation! Be sure to follow @prosperitymarketla journey on instagram!
Host: Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky Guest: LaToya Drake, MS Extension Specialist for Food Access and Equity, Kentucky Nutrition Education Program Season 6, Episode 46 In this episode, LaToya Drake discusses the often-overlooked issue of foodborne illness, commonly known as food poisonin, through vivid personal story about her experience with severe food poisoning during a trip to Portland, Oregon, and the importance of food safety. The conversation covers the typical symptoms of foodborne illnesses and preventive measures such as proper handwashing, avoiding cross-contamination, and storing foods at safe temperatures. With over 250 identified foodborne illnesses caused by various pathogens and toxins, this episode emphasizes the critical steps we can take to protect ourselves and our loved ones. Tune in to learn valuable tips on preventing foodborne illness and ensuring food safety during your next meal or gathering. Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension Website Facebook Instagram FCS Learning Channel Visit the Kentucky Nutrition Education Program at: Plan Eat Move
In today's episode, we're joined by Emily Meithke. Emily is the Lead Farmer at the Farm Lab, a 10-acre property and working organic farm owned by the Encinitas Union School District that houses multiple components supporting health, wellness and enviro-literacy for EUSD students and the Encinitas community. Throughout our conversation, we explore the inner workings of the Farm Lab, and give you a peek behind the curtain of the lesser known side of what it takes to run a farm. We discuss everything from the systemic lack of access to healthy food to our unexpected run-in with Jennifer Garner. Tune in to learn about… The unique direct-to-consumer model of The Farm Lab Dissecting the rhetoric of shaming people for not eating healthy foods The difference between regenerative agriculture and organic farming How cover cropping impacts soil health … And so much more! Connect with Emily: Emily's Instagram: @plantyheaux Visit the Farm Lab website: https://farmlab.eusd.net/The Farm Lab Instagram: @eusdfarmlab
Indiana did not make any changes to the vote-by-mail process this past legislative session, but it is still inaccessible to many Hoosiers. A new study found that 50,000 premature deaths and over 100,000 new cases of pediatric asthma were due to pollution in 2019. Purdue University and the Indiana Department of Transportation will start construction this week on a segment of highway that can charge electric semi-trucks as they drive over it. Equitable food access, a movement in Indianapolis, seeks to get healthy, affordable food to people who need it - but an estimated 200,000 residents are still in need. Want to go deeper on the stories you hear on WFYI News Now? Visit wfyi.org/news and follow us on social media to get comprehensive analysis and local news daily. Subscribe to WFYI News Now wherever you get your podcasts. Today's episode of WFYI News Now was produced by Darian Benson, Abriana Herron, Drew Daudelin and Kendall Antron with support from Sarah Neal-Estes.
We welcome back members of the Healthy Food Community of Practice to hear what they learned from their multi-year collaboration and how the way they worked together changed over time.Launched in 2020, the Healthy Food Community of Practice is a network of more than 50 organizations working toward a shared goal—that communities of color across the country can access and consume nutritious food. Through their collaboration, they came to understand that to be successful, the community of practice had to shift *how* they worked together in four key ways:Move from scarcity to abundanceMove from consensus to consentMove from breadth to depthMove from “I” to “we”These pivots were necessary for the Healthy Food Community of Practice to strengthen their network and their ability to collaborate with each other, but it wasn't easy.In this new podcast conversation, we talk with community of practice members Minerva Delgado (Alliance to End Hunger) and Stacey McDaniel (YMCA of the USA), and Community of Practice Facilitator Carolina Ramirez (Community Wealth Partners) about their experiences and what they learned as they made these shifts in how they worked together. They share what was most challenging and most necessary for their work to be successful.Resources and FootnotesBlog: From Chaos and Competition to Clarity and Coordination: Four Pivots for Aligning Coalitions to Achieve EquityResource: Targeted UniversalismArticle: Curb Cut EffectPodcast: Strengthening Relationships through a Community of PracticeHealthy Food Community of PracticeAlliance to End HungerYMCA of the USACommunity Wealth PartnersMore on Collective ImpactInfographic: What is Collective Impact?Resource List: Getting Started in Collective ImpactThe Intro music, entitled “Running,” was composed by Rafael Krux, and can be found here and is licensed under CC: By 4.0.The outro music, entitled “Deliberate Thought,” was composed by Kevin Macleod. Licensed under CC: By.Have a question related to collaborative work that you'd like to have discussed on the podcast? Contact us at: https://www.collectiveimpactforum.org/contact-us/
The Millers for Nutrition coalition is working with 100+ millers and other partners to achieve an ambitious goal—getting nutritious, fortified food to 1 billion people by 2026.One of the critical questions that Millers for Nutrition has grappled with is how to get private-sector partners, many of whom may be in competition with each other, to find common ground, build sustained, trusting relationships, and ultimately work together to support healthy food access for millions of people.To learn what has worked to support private-sector collaboration, we talk with backbone team member Christian Pirzer from Endeva, and Yvonne Bakken from dsm-firmenich, a founding coalition partner. We explore what has been most helpful in developing these partnerships, and how they balanced the needs and considerations of the millers and other partners.Resources and FootnotesMillers for NutritionEndevadsm-firmenichMore on Collective ImpactInfographic: What is Collective Impact?Resource List: Getting Started in Collective ImpactThe Intro music, entitled “Running,” was composed by Rafael Krux, and can be found here and is licensed under CC: By 4.0.The outro music, entitled “Deliberate Thought,” was composed by Kevin Macleod. Licensed under CC: By.Have a question related to collaborative work that you'd like to have discussed on the podcast? Contact us at: https://www.collectiveimpactforum.org/contact-us/
The nutrition title was first included in the 1973 farm bill. It's projected to make up 84% of total Farm Bill spending, with most of the funds going to SNAP. That's because the program helps more than 40 million low-income individuals provide food for their families each month. Some of those people are farmers. In this episode, we talk to Mark Nicholson, Senior Director of Policy at the Fair Food Network to dig into how the farm bill links farms and food access. And we'll talk to farmers about how they are uniquely positioned to directly provide nutritious food for the families in their communities.Learn more about the SNAP program here, the Healthy Food Finance Initiative here, and the Gus Schumacher Nutrition Incentive Program (GusNIP) hereCheck out Fair Food Network hereLearn more about the Local Food Purchase Assistance Cooperative Agreement Program hereThe Farm Report is hosted by Leigh Ollman and Alita Kelly, produced by Leigh Ollman, Evan Flom and H Conley, and edited by Hannah Beal and H Conley. Audio engineering is by Armen Spendjian and H Conley. Music is by Breakmaster Cylinder and JangwaLearn more about the National Young Farmers Coalition here and consider becoming a member. Click here to take action on the farm bill and other important policy issues. The Farm Report is Powered by Simplecast.
Grocery store owners and managers in Nebraska are excited about the prospects of a bill proposed in the Nebraska Legislature. LB 1116 would create a grant or loan program for locally run grocery stores. A store in west central Nebraska said they could use this money to try and grow its customer base.
We look at spending in Wisconsin prisons and how we compare to neighboring states. We speak with a Marquette professor about his new book that blends conservation with history. We learn about “Food Journeys,” a research project turned art exhibit that explores how Milwaukeeans relate to the food system.
Meet two people who are helping innovate how consumers access fresh food. Market Wagon co-founder Nick Carter joins the program to discuss how this virtual farmer's market helps strengthen agriculture and small business while providing fresh, quality food to its customers And, Emily Stucker, VP of Menu at Farmer's Fridge, tell us how her team helps make eating well easy, even when you're on the go. Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.
What if every college student hated wasting the excess meal credits on their dining card enough to figure out a way to share it? And what if that eventually meant that a major produce wholesale market could cut its organic waste by 50% — while feeding people who can't afford to buy the food they need? Evan Ehlers asked these questions and then tackled the problem — with sustained, practical action. And it's becoming a movement. Learn about Sharing Excess and the latest milestones of this inspiring organization. An outpost could be popping up near you, wherever you are in the U.S. To find us: Our websites: producemarketguide.com, thepacker.com and ProduceEDU.com. Email: news@thepacker.com and artists@producemarketguide.com LinkedIn: PMG: Produce Market Guide and The Packer Instagram: @packernews and @producemktguide Facebook: @ProduceMktGuide and @PackerNews Twitter: @produceretailer and @thepacker See omnystudio.com/listener for privacy information.
In today's episode, we welcome Dr. Sara Bleich, a leading policy expert and researcher who specializes in the prevention of diet-related conditions, food insecurity, and racial inequality, as she discusses the critical issues driving inadequate nutrition in underserved populations. We'll explore how access to healthy food options plays a pivotal role in disease prevention and consider the policy changes necessary to combat food insecurity. Sara Bleich is a Professor of Public Health Policy at the Harvard T.H. Chan School of Public Health. She is a policy expert and researcher who specializes in diet-related diseases, food insecurity, and racial inequality with more than 180 peer-reviewed publications. Previously Sara served in the Biden Administration as the Director of Nutrition Security and Health Equity at the U.S. Department of Agriculture. “But one of my main messages for you all is that these are problems that are almost entirely preventable.” “I would just really think about how you can in your day-to-day life or in your professional life, how you can facilitate those linkages and raise awareness about the importance of the federal nutrition assistance program.” On This Episode You Will Learn: Poor Diet and Food Insecurity in Underserved Populations Key Factors that drive Poor Diet Relationship Between Income, Food Access, and Poor Nutrition Responsibilities During Biden Administration Main Takeaways of Paper (Co-Author): "Food Insecurity and Diabetes: Overview of Intersections and Potential Dual Solutions" Connect with Yumlish! Website Instagram Twitter Facebook LinkedIn YouTube Connect with Dr. Sarah Bleich! Website Twitter LinkedIn --- Send in a voice message: https://podcasters.spotify.com/pod/show/yumlish/message
This week on Unpacked we are chatting with guest Tyler Melnyk, Owner of No Fixed Addresss a Mobile Soup Kitchen. In this episode, we sit down with Tyler, the founder of "No Fixed Address," a mobile soup kitchen driven by a mission of radical hospitality. Tyler's journey is rooted in his personal experience with food insecurity, which has ignited his passion for serving others.Tyler shares how No Fixed Address operates, offering not only nourishing meals to the public but also a unique "huggabowl program." Through this initiative, patrons can not only enjoy a bowl of soup themselves but also pay it forward by providing a free meal token for someone in need. These tokens, left at the food cart or distributed personally, embody the kindness and compassion at the heart of Tyler's mission. Discover how you can support this incredible cause, whether by booking No Fixed Address for private events or purchasing a Huggabowl token online. For just $5, you can make a significant impact on someone's life by ensuring they have access to a delicious, dignified meal.Tune in to hear Tyler's inspiring story, the lessons he's learned, and the teachers who have influenced his dedication to serving those experiencing food insecurity.And, if you can't make it out to visit No Fixed Address in person, you can purchase a Huggabowl token online through their website. For just $5, you can provide a delicious meal to someone experiencing food insecurity. Unpacked is a podcast exploring life as messy people. It's conversations with counsellors, leaders, and storytellers discussing the experiences of being human. We talk about the strength that comes from big messy failures and vulnerable moments so we can learn to live more authentically. Subscribe and leave us a review!LINKS-No Fixed Address Website -Follow No Fixed Address on InstagramSupport the showUnpacked is a podcast exploring life as messy people. It's conversations with counsellors, leaders, and storytellers discussing the experiences of being human. We talk about the strength that comes from big messy failures and vulnerable moments so we can learn to live more authentically. Subscribe and leave us a review!Instagram:@theunpackedpodFacebook: @theunpackedpodunpackedpod.caSupport the show*music by Bensound
Food insecurity and historic food-related inequity is a topic at William & Mary that does not necessarily get talked about enough, as it is something that many students have never had to experience themselves. The Campus Food Exchange is a confidential program that provides access to nonperishable food, household products, and personal hygiene products to students, faculty, and staff. Campus Minister with the Wesley Campus Ministry Max Blalock joins us today to talk about what the Campus Food Exchange does, how food insecurity is a real historic (and often ignored) issue in the City of Williamsburg, and what some misconceptions are about the Wesley House.Campus Food Exchange Hours:Sadler Location, Rm. 157Sunday-Thursday 7:00am -- 12:00amFriday-Thursday 7:00am -- 1:00amWesley Location (526 Jamestown Rd.)Mondays 1:00pm -- 3:00pmThursdays 4:30pm -- 6:30pmSaturdays 3:00pm -- 5:00pm Resources:Max's email: mwblalock@wm.eduMax's phone number: (757) 634-7406Campus Food Exchange website
Joe, Lauren, and special guest Traci Causey, Vice President, Programs & Strategy, Alliance for a Healthier Generation, discuss universal free meals, Healthier Generation's health equity approach to supporting schools across the country to improve nutrition and food access, and the organization's prestigious recognition program, America's Healthiest Schools, honoring schools for prioritizing best practices in whole child health, including Improving Nutrition & Food Access, one of the award program's 9 total health topics.Support this podcast at — https://redcircle.com/school-food-rocks/donations
Join us as we dive into the world of food systems and community development with Kim Hines and discover how strategic planning and innovative tools are shaping a more resilient future. Kim Hines is a Leadership Co-Chair of the North American Food Systems Network with an interest in following national trends in local and regional food systems employment. We will be discussing challenges faced by food systems practitioners, as well as highlighting ACRE and CARAT as tools for creating a more resilient food system. In this episode, learn about: - Kim's background and current role at NAFSN - How the AgriCluster Retention and Expansion helps farmers work together - The development and utilization of the Community Agriculture Resiliency Audit Tool - How to get involved Learn more about NAFSN on the website: https://www.foodsystemsnetwork.org/ Support the showWe hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here
Carmen Dianne and Kara Still are the co-founders of Prosperity Market, a farmers market on wheels whose mission is to support local black farmers and food businesses throughout L.A. and create food access in communities where it's currently lacking. They believe that by focusing on the local food system, they can feed their neighbors, and create a substantial economic impact. Carmen and Kara join the pod today for a fascinating conversation on how Prosperity Market was born, the systemic challenges facing black farmers and business owners in today's society, and what we can do as consumers and concerned citizens to create an ecosystem where everyone can thrive. Father Sal also joins us to discuss a week of escape rooms and good eatin' in our City of Angels. We break down the tasting menu at Holbox, debate the criteria for what makes a good taco crawl, and reminisce on a pretty epic night out at The old Airliner in Lincoln Heights on the heels of the news that it's now being re-oponed as a fancy pan-Asian restaurant. Helpful links: Prosperity Market https://www.prosperitymarketla.com/ Together We're Greater fundraiser https://www.prosperitymarketla.com/its-bigger-than-us-initiative/ LA Times Prosperity Market article https://www.latimes.com/food/story/2023-08-18/prosperity-market-helps-black-owned-businesses-stay-open-los-angeles Food insecurity info https://www.prosperitymarketla.com/about/#why Poltergeist article https://la.eater.com/2023/8/30/23851438/poltergeist-restaurant-button-mash-echo-park-los-angeles-service-check Airliner re-opens https://www.latimes.com/food/story/2023-09-04/century-old-lincoln-heights-bar-the-airliner-reopens Tesar fired https://pagesix.com/2023/09/01/top-chefs-john-tesar-out-at-own-eatery-after-three-months-following-altercation/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support
Topics Of Discussion - Calling the shot too early - Addressing needs under the Local. umbrella - Gearing up to make a change
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Along with a history of running in food access programming, she now works with local governments, nonprofit organizations, and professional groups as a speaker and consultant on issues related to food and equity. You won't want to miss her conversation with Clancy as they call out hot topics like racism within our food system, the term “green lining,” the judgment surrounding needing food assistance, and more!
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