Podcasts about food co

In 2024, the Detroit People's Food Co-op opened its doors in Detroit's North End neighborhood. This full-service grocery store was birthed by the Detroit Black Community Food Sovereignty Network, or DBCFSN. It's an organization that focuses on food justice, land access, and building Black self-determination.  Today, we will hear from Gi'anna Shears and Dr. Shakara Tyler Saba, the co-executive directors of the DBCFSN, about their vision for a more equitable food system, why language matters in discussing food access, and how their organization is creating a closed-loop economic ecosystem to serve their community.

In this episode, Cherise is joined by Ben Lloyd, Vice President and Laura Landon, Associate Principal at Hennebery Eddy Architects with offices in Portland and Bend Oregon as well as Bozeman, Montana. They discuss the Bozeman Community Food Co-op in Bozeman. You can see the project here as you listen along.Bozeman's Community Food Co-op has long been a hub for fresh food and sustainable practices, and with its recent expansion designed by Hennebery Eddy Architects, it has solidified its role as a cornerstone of the community. Nearly doubling in size, the Co-op's West Main facility now spans 39,000 square feet, bringing all operations under one roof for the first time. Acetylated wood on the upper level brings warmth and durability, reinforcing the Co-op's emphasis on natural materials.If you enjoy this episode, visit arcat.com/podcast for more. If you're a frequent listener of Detailed, you might enjoy similar content at Gābl Media.

Thom Francis introduces us to the poetry of Kathleen Anne Smith who took part in the 2023 Poetic License exhibit. Kathleen Anne Smith, a local writer and editor, has read her poems at many of the area's open mic venues. Her book of poems, Let the Stones Grow Soft, was published in 2023 by The Troy Book Makers. Let the Stones Grow Soft explores the journey from the wilderness of childhood through the wounds and wonders of love, family, and more. Kathleen Anne Smith writes with a clear, lyrical voice that brings beauty and insight to troubled times. Kathleen was one of the poets who took the stage at the Poetic License reading and open mic at the Honest Weight Food Co-op on December 5, 2023. That night Kathleen read “To Create a Summer it Takes” which inspired the painting “Beach Cottage Summer” by Maureen Kelly; she also read “Why I Write About My Mother.” Both poems are in her latest book. But before we hear from Kathleen, host Dan Wilcox invokes the muse with a poem by Noah Kucij, whose poems were in the exhibit, but he passed away earlier in the year.

Holistic Health, Food & Co - was sind unsere Favoriten für den Frühling? In Lena‘s Podcast gibt es bzw Part 2!

Do you really know what's in your food? On today's podcast, co-founder of Seed Oil Free Alliance Corey Nelson shares what exactly seed oils are, the dangers they may cause to your health, and how to avoid using them in the kitchen.  BACK STORY Corey Nelson is co-founder of the Seed Oil Free Alliance, a certification company that's helping industry and consumers switch to healthier oils and fats. Corey is responsible for product development and policy at the Seed Oil Free Alliance. He oversees consumer education, strategic partnerships, lab testing and certified product surveillance. He is also the co-author of the Seed Oil Free Standards with Dr. Andrew Weil. Prior to co-founding the Seed Oil Free Alliance, Corey worked as a remote health coach and fitness trainer, advising thousands of clients ranging from individuals with medical limitations to elite and professional athletes. He has also managed educational campaigns for dozens of health and wellness companies and written informative, science-based articles that have been viewed by millions of readers. Seed Oil Free Alliance's mission is advocating and advancing the availability of seed-oil free options through trust, transparency, and education. Website: seedoilfreecertified.com Instagram: @seedoilfreecertified   SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully. TAGS: seedoilfreealliance, seedoilfreecertified, seedoils, health, podcast, iconic, iconiclife   

A food co-op connecting farmers with communities is shifting away from Tasmanian-farmed salmon due to sustainability concerns. The industry has been facing controversy over mass fish die-offs, habitat destruction, and corporate accountability. Box Divvy will instead look at sourcing New Zealand King Salmon. Rural Editor Emily Minney spoke with co-founder Anton van den Berg about the decision.See omnystudio.com/listener for privacy information.

January 16, 2025 Malik Kenyatta Yakini, Director of the Detroit Black Community Food Security Network (DBCFSN). Vernon and Malik discuss the food sovereignty movement, and the Detroit Peoples Food Co-op's progress and challenges since its opening. Malik Kenyatta Yakini is an activist and educator who is committed to freedom and justice for African people in particular, and humanity in general. Yakini is a co-founder and the Executive Director of the Detroit Black Community Food Security Network, which operates a seven-acre farm in Detroit and spearheaded efforts to establish the Detroit Food Policy Council. He served as a member of the Michigan Food Policy Council from 2008 - 2010. From 2011 - 2013 he served on the steering committee of Uprooting Racism Planting Justice. He is a co-founder and on the leadership team of the National Black Food and Justice Alliance.

Elisabeth Assayag reçoit Oscar Castellani, cofondateur de The Very Food Co, une entreprise qui développe des alternatives végétales aux produits laitiers et aux œufs. Issu d'une formation en biochimie, Oscar Castellani a travaillé pendant plusieurs années dans des grands groupes agroalimentaires comme Nestlé et Lactalis, où il était expert en protéines alternatives. Après avoir réfléchi pendant la période du Covid-19, Oscar a décidé de se lancer dans l'entrepreneuriat avec son associé Arnaud Delacour, un expert du marketing et des ventes. Ensemble, ils ont fondé The Very Food Co, une entreprise qui vise à proposer des substituts végétaux aux produits laitiers et aux œufs, tout en ayant les mêmes fonctionnalités que les produits d'origine animale.Les deux invités présentent leurs produits phares, à savoir un substitut de beurre de tourage, utilisé notamment en pâtisserie, ainsi qu'un substitut de blanc d'œuf liquide. Ils expliquent les défis techniques qu'ils ont dû relever pour reproduire les propriétés des produits d'origine animale, tout en utilisant des ingrédients végétaux. Ils mettent notamment l'accent sur l'importance des arômes naturels pour se rapprocher au maximum du goût du beurre.Notre équipe a utilisé un outil d'Intelligence artificielle via les technologies d'Audiomeans© pour accompagner la création de ce contenu écrit.

Elisabeth Assayag reçoit Oscar Castellani, cofondateur de The Very Food Co, une entreprise qui développe des alternatives végétales aux produits laitiers et aux œufs. Issu d'une formation en biochimie, Oscar Castellani a travaillé pendant plusieurs années dans des grands groupes agroalimentaires comme Nestlé et Lactalis, où il était expert en protéines alternatives. Après avoir réfléchi pendant la période du Covid-19, Oscar a décidé de se lancer dans l'entrepreneuriat avec son associé Arnaud Delacour, un expert du marketing et des ventes. Ensemble, ils ont fondé The Very Food Co, une entreprise qui vise à proposer des substituts végétaux aux produits laitiers et aux œufs, tout en ayant les mêmes fonctionnalités que les produits d'origine animale.Les deux invités présentent leurs produits phares, à savoir un substitut de beurre de tourage, utilisé notamment en pâtisserie, ainsi qu'un substitut de blanc d'œuf liquide. Ils expliquent les défis techniques qu'ils ont dû relever pour reproduire les propriétés des produits d'origine animale, tout en utilisant des ingrédients végétaux. Ils mettent notamment l'accent sur l'importance des arômes naturels pour se rapprocher au maximum du goût du beurre.Notre équipe a utilisé un outil d'Intelligence artificielle via les technologies d'Audiomeans© pour accompagner la création de ce contenu écrit.

About the Show:"I'm a CPA by trade, and my background was in audit and doing financial analysis."Bret RaymondAbout the Guest:Bret Raymond is the co-founder and CEO of PacShack and the General Manager of Neighborly Food Co. With a foundational career as a CPA focused on audit and financial analysis, Bret's life changed dramatically through his international experiences in Romania and Africa, notably in Uganda and Rwanda. These experiences in sustainable economic development and malnutrition treatment inspired his transition into food production. Through his work with Manna Nutrition and the Pack Shack, Bret has championed local and global initiatives to address food insecurity, reaching significant milestones such as producing 50 million meals. He is now paving new paths in retail with Neighborly, a mission-driven food company dedicated to producing nutritious, culturally infused rice and bean meals while supporting local communities.Episode Summary:In this engaging episode of the I Am Northwest Arkansas® podcast, host Randy Wilburn sits down with Bret Raymond, CEO of PacShack and General Manager of Neighborly, to explore the journey from CPA to impact-driven entrepreneur in the food industry. The episode unveils how Bret's transformative experiences in Uganda and Rwanda fueled his mission to combat food insecurity through the Pack Shack, ultimately leading to Neighborly Food Co., a socially conscious food brand. With a focus on providing affordable, allergen-free, and flavor-infused rice and bean meals, Bret discusses how Neighborly aims to revolutionize the staple foods market while dedicating 100% of its profits to feeding neighbors in need, resembling the impact model of Newman's Own.As Bret outlines his strategic growth from local beginnings at Ozark Natural Foods to gaining shelf space in Walmart stores, listeners gain insight into the persistent innovations behind Neighborly's products. Highlighting both the rewarding and daunting aspects of retail entry, Bret emphasizes the importance of community support, local sourcing, and an unwavering commitment to quality and taste. The conversation also delves into the entrepreneurial spirit fostered by Northwest Arkansas, underscoring how the region's wealth of CPG expertise and its community-driven ethos provided Bret with a fertile ground for launching and scaling mission-driven ventures like Neighborly.Key Takeaways:Bret Raymond's career transition from CPA in financial analysis to mission-driven entrepreneur began with impactful international experiences in Romania and Africa, leading to sustainable food solutions through PacShack and Neighborly.The Pack Shack has provided over 50 million meals addressing food insecurity, demonstrating community-centric solutions for local and global hunger.Neighborly Food Co. offers clean-label, plant-based meals aimed at introducing diverse global flavors through everyday staples while committing 100% of profits to support local communities.Access to resources and expertise in Northwest Arkansas enables CPG entrepreneurs to innovate and succeed, as evidenced by Neighborly's path from a local favorite to securing Walmart distribution.

On this week's edition of the Flavors of Northwest Arkansas podcast, we talk with Todd and Marti Martin. They own Theo's in Fayetteville and Rogers, the East Side Grill, Tuskers Tavern and the Southern Food Company, which was their first restaurant. Before that interview, we hear from Odd Soul owner Jeffro Brown about something that they have going on this week. On Thursday, they'll be starting campaigns to pre-buy pizzas for those in the area that aren't as fortunate. They'll also be hosting a fundraiser to help erase one school's lunch debt.  Again, it happens tomorrow, Thursday November 21st from 5 to 9 at the Odd Soul in downtown Springdale. And there's something going on tonight (if you're listening to this on Wednesday, November 20th)! Callisto in Bentonville is having their grand opening from 4 to 11pm. 10% of all proceeds will go to Gather to Scatter- a non-profit committed to gathering community resources and extending them to those in need. Would absolutely recommend getting reservations as it's already a very popular place! Now back to Marti and Todd Martin. They're retirees, but they're not old. In fact, they might be busier now than they were before retiring. They met at the UofA, got married and had 3 girls. They'll talk about their professional careers and how they ended up back in Fayetteville. And why the restaurant business? The answer may not be what you think. As their first restaurant, how did they get the Southern Food Company off the ground with no restaurant experience? They'll talk about that. Todd and Marti bought both Theo's locations and the East Side Grill during Covid. How and why?? There's a pretty good answer. Finally, why did they open Tuskers Tavern right behind East Side Grill? Some fun stories with Todd and Marti Martin, next, here on the Flavors of Northwest Arkansas!

November 14, 2024 In this episode, an interview with Mike Houston, General Manager of the Takoma Park Silver Spring Food Co-op (TPSS), is featured. Mike discusses the complete remodeling process of TPSS, detailing how cooperative priorities were leveraged to preserve jobs, support the community, and enhance the modernization and efficiency of the space without resorting to loans. Mike Houston has 14 years of experience in the natural food industry, managing independently owned community stores. He is a graduate of Leadership Montgomery's Emerging Leaders program and serves as the chair of the Montgomery County Food Council. Mike is also on the National Cooperative Grocer's Advocacy Advisory Committee, the Member Advisory Committee, and the board of the Old Takoma Business Association. He holds a B.S. from the University of Missouri's College of Agriculture, Food & Natural Resources. The Takoma Park Silver Spring Co-op has been serving the community since its inception in 1981 and has occupied its current location at Takoma Junction since 1998. As a community-owned grocery store, it provides healthy, natural, organic, and locally sourced food to more than 11,000 member-owners and the general public. Everyone is welcome to shop there.

Detroit is Different welcomes back Baba Malik Yakini for the 10-year anniversary episode of the Detroit is Different podcast. As both a witness and a catalyst for change, Baba Malik shares his personal growth over the years. Understanding the importance of vision, institutional resilience, and community engagement, he reflects on the challenges and triumphs of building a sustainable movement. His commitment to creating spaces where Detroiters can reclaim agency over their food systems stands as a testament to the city's enduring spirit of ingenuity and self-determination. Baba Malik was the first guest on the podcast, which initially began at Le Petit Zinc restaurant without a formal studio. Over the years, the podcast has evolved, and Baba Malik, an influential mentor and community leader, returns to reflect on Detroit's Black community. Baba Malik also shares updates about the Detroit Black Community Food Sovereignty Network and the Detroit People's Food Co-operative, which opened a community-owned grocery store on May 1st. Throughout the discussion, he emphasizes the significance of sustained community effort, the importance of organizing, and his own journey towards self-care and balance after stepping down as Executive Director. The episode delves into history, personal growth, relationships, and the evolving roles and rites of passage at different life stages. Detroit is Different is a podcast hosted by Khary Frazier covering people adding to the culture of an American Classic city. Visit www.detroitisdifferent.com to hear, see and experience more of what makes Detroit different. Follow, like, share, and subscribe to the Podcast on iTunes, Google Play, and Sticher. Comment, suggest and connect with the podcast by emailing info@detroitisdifferent.com Find out more at https://detroit-is-different.pinecast.co Send us your feedback online: https://pinecast.com/feedback/detroit-is-different/d138330d-7784-4cce-89d5-92807e300ed3

Pop-ups fascinate me. I'm interested in the business model - how they work, and the benefits or challenges they present for operators. I've seen and heard a lot about Not Sad Food Co. so I reached out to Claudia Alberti for a chat about how (and why) she and her partner Yoraya Nydoo run pop-ups and kitchen takeovers. They've developed a fun, funky food brand, free of the constraints of walls and a permanent location - but what's next?Not Sad Food Co.Gabba International - Italian Wines & SpiritsKaas Club by Dalewood FromageSend us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pxabay

10/9/24: Movers and shakers from Co-op Power, the Old Creamery Co-op, Real Pickles, River Valley Co-op, & UMass Five College Credit Union, Valley Alliance of Worker Cooperatives. Movers and shakers from Downtown Sounds, Flat Iron coffee house, Neighboring Food Co-op Ass'n, Our Family Farms, & PV Squared,

A Wellington fruit and vege co-op is using its buying power to bypass supermarkets in a bid to get better deals for both consumers and suppliers. 

#188: Good Earth Natural Foods founder Mark Squire sits down with Dave to relate how his California food co-op has been able to remain steadfast in their commitment to organic, regardless of the immense pressure and rampant greenwashing througout the food system.Mark Squire is the founder, manager and co-owner of Good Earth Natural Foods, an institution in Marin County, California since 1969. He is a longtime supporter of organic food and farming practices, and has worked hard to educate his local community about the issues in our food system that should influence their buying choices. He was integral in the formation of CCOF, California's first organic certification program, as well as in the organizational work that led to the banning of GMOs.https://www.genatural.com/To watch a video version of this podcast please visit:https://www.realorganicproject.org/mark-squire-early-food-coop-true-to-course-episode-one-hundred-eighty-eightThe 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 Fans!https://www.realorganicproject.org/1000-real-fans/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/

Here's what's on today's all-local podcast agenda: 800 Teamsters Local 283 members at Detroit's Marathon Oil Refinery have gone on strike, demanding better pay and schedules. Despite Marathon's assurances of continued operations, the strike underscores ongoing labor tensions. Workers at a GM and LG battery plant in Tennessee have joined the UAW, marking the second battery plant in the U.S. to unionize. This move is part of a broader trend of growing union influence in the electric vehicle sector. Chick-fil-A is expanding in Metro Detroit, adding new locations and creating around 2,500 jobs. Despite controversy, the chain continues to find business success, highlighting the region's complex relationship with fast food brands. We dive into the Detroit People's Food Co-op in the North End, a project 14 years in the making aimed at promoting Black food security. Despite its mission, many locals are unaware of its existence, raising questions about community engagement and awareness - and how to bridge that gap. Don't miss this engaging episode as we navigate the intersections of labor, community, and commerce in Detroit. Share your thoughts with us at dailydetroit@gmail.com. Follow us on Apple Podcasts, Spotify, or your podcast player of choice.  

Today is part review, part preview show, focusing on a range of independently farmed, regenerative, grass-fed products from Oath Foods.  My guest is Ryan Carter, or @livevitae on instagram as you may know him.  This is a Biohacking Reviews episode, where we review; products, supplements, health tech, practices... whatever is new and whatever we've been trying.  Join 30k+ weekly biohackers who receive the latest tech + techniques + reviews + insider biohacking news by signing up for the weekly newsletter here. Everything on this podcast is provided for information only and may not be construed as medical advice or instruction.   

In this episode, Andrew D Ive, talks to Stephane Chen, a co founder of Another Food Co. Stephane Chen tells how the coffee industry is a contributor and a victim of climate change. It has been calculated that, with the current global coffee activity, coffee will be extinct by 2080. He talks us through how his company will assist in making available other products which will come from nature but be cultivated in their labs.

This episode features Anna Dausman of Goodlands Food Co. Goodlands Food Co. is a Philly based hot sauce company that was a pandemic hobby that turned into something bigger. Anna had a community garden with a plot that she started growing ghost peppers. The amusing part is that the garden is in a cemetery so ghost peppers are quite befitting. Anna's friends and family kept asking her when she would be selling her incredible hot sauces. As Anna points out, "Goodlands creates colorful seasonal inspired hot sauces for people who love flavor." These are hot sauces that will make your food taste even better. 705 S 50th Street, Philadelphia, PA 19143 - 267-888-6580 - www.GoodlandsFood.co - Instagram Highlights From our Conversation: Woodlands Cemetery The Big Dill Dave's Insanity Sauce Baltimore Hot Sauce Festival Bowers Chili Pepper Festival Collingswood Farmers Market

(00:54) Ever wondered how a food co-op can transform a community? In this episode of The Pittsburgh Dish, we're joined by Tyler Kulp, the interim general manager of East End Food Co-op, who takes us on a fascinating journey through the unique, community-based essence of the co-op. Tyler sheds light on their vast selection of every day items, bulk grains, and fresh local produce, as well as the gradual reopening of their cafe post-COVID. As the co-op is open to everyone, we decode the perks of membership, which include not just discounts but a voice in the co-op's governance.(10:05) Tyler shares the co-op's deep commitment to community values, sustainable practices, and exceptional customer service that sets it apart from large competitors. We also delve into the positive worker experience at the co-op, highlighting comprehensive benefits, fair wages, and the tight-knit community of employees, some of whom have been with the co-op for decades.(24:06) Get inspired by the East End Food Co-op's sustainability initiatives and community engagement efforts. Discover their partnership with Zero Waste Wrangler for composting and recycling, and learn about their presence at community events like VegFest. (31:51) We also check in with Ashley Cesaratto on a dining spot for any special someone in your life. As a final treat, Adjo Honsou shares her cherished black-eyed peas recipe, complete with tips and pairing suggestions, promising a wholesome culinary experience. Tune in for an episode brimming with insights into our vibrant local food scene.Send us a Text Message.Support the Show.

How to tend to the crops in your yard when Michigan bakes with summer heatwaves. GUEST: Malik Yakini, founder of D-Town Farms and the Detroit People's Food Co-op Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions.See omnystudio.com/listener for privacy information.

A recent survey conducted by political advocacy group the Arab American Institute found that President Joe Biden's disapproval has increased among Arab American voters. Plus, Detroit People's Food Co-op offering free yoga classes, and more. Do you have a community story we should tell? Let us know in an email at detroiteveningreport@wdet.org.

May 23, 2024 Vernon interviews Jamila Medley, Collective Courage Moderator at the Partnership Action Fund. During the interview Jamila shares insights from their personal cooperative journey, and discusses the Collective Courage Fund. Jamila Medley leverages experience working within the economic and racial justice movements to support organizations committed to transformational change. With a background in organizational development, she brings facilitation expertise and thought partnership to highly participatory processes related to governance, strategic planning, and leadership development. Inspired by trust-based philanthropic principles, Jamila stewards The Partnership Fund's Collective Courage Fund, is board chair of the Independence Public Media Foundation, and a co-lead within Securing Roots. Her solidarity economy building efforts include being a collaborator in projects like Solidarity Resource, the Solidarity Economy Principles Project, Columinate's Co-op Cafe and she serves on the board of directors of the Food Co-op Initiative. From 2012-2021, Jamila served in governance roles and then as executive director of the Philadelphia Area Cooperative Alliance (PACA). The Partnership Fund exists to support powerful organizations rooted in, and accountable to, multi-racial and multi-class bases within states. These organizations work towards independent political power and are building critical movement ecosystems for change.

We talk with Michael Faber, general manager of Monadnock Food Co-op, which was named Business NH Magazine's 2024 Business of the Year in the Retail/Wholesale category.  For more about Monadnock Food Co-op, click here. Sponsored by the Business of the Year Awards.

Hoppo and Brad dig deep into this growing meal service company that’s looking to scale. Nutritional Knowledge and story behind the brand he built. Looking to save money on moto? Hit the link and SAVE! https://linktr.ee/bigmxradio

On the latest episode of the "Detroit Evening Report," we cover the opening of Detroit People's Food Co-op, Detroit City Council's historical preservation plan and more. Do you have a community story we should tell? Let us know in an email at detroiteveningreport@wdet.org.

After 14 years of organizing and building, the Detroit People's Food Co-op will open its doors on Wednesday, May 1st, with a grand opening celebration to follow on Saturday, May 18th.  The co-op was fathered by the Detroit Black Community Food Security Network. Malik Yakini, who co-founded the group, currently serves as its executive director. "Part of what we're working on is really not just addressing access, but addressing the questions of who shapes the food system, who owns it, who benefits from it,” Yakini said. “And really, we're trying to make a shift in power from the corporate side of things, controlling things to actually having a food system that is shaped by control by and serves people.”   GUESTS: Akil Talley, general manager, the Detroit People's Food Co-op Malik Yakini, co-founder and executive director of the Detroit Black Community Food Security Network ___ Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. See omnystudio.com/listener for privacy information.

April 4, 2024 Vernon interviews Malik Kenyatta Yakini, Director of the Detroit Black Community Food Security Network (DBCFSN), and Lanay Gilbert-Williams, Board President of the Detroit People's Food Co-op. Vernon and his guests discuss the Detroit Black Community Food Sovereignty Network and the Grand Opening of the Detroit Food Commons.  Malik Kenyatta Yakini is an activist and educator who is committed to freedom and justice for African people in particular, and humanity in general. Yakini is a co-founder and the Executive Director of the Detroit Black Community Food Security Network, which operates a seven-acre farm in Detroit and spearheaded efforts to establish the Detroit Food Policy Council. He served as a member of the Michigan Food Policy Council from 2008 - 2010. From 2011 - 2013 he served on the steering committee of Uprooting Racism Planting Justice. He is a co-founder and on the leadership team of the National Black Food and Justice Alliance. Lanay Gilbert-Williams is a native Detroiter who serves as the Board President of the Detroit People's Food Co-op. She founded the Detroit's Brown Moms Sisterhood Circle, a system of support for African-American mothers, especially those whose children are in the foster care system. She is the President of the Wildemere Park Neighborhood Association and is the Youth Program Coordinator for Know Allegiance Nation. As a proud Mom of 6, she is dedicated to assisting in the development of solutions that model nation and community-building for Black youth.

This week Chase Cantrell joined Authentically Detroit as guest host and Akil Talley, Lanay Gilbert-Williams, and Malik Yakini of the Detroit People's Food Co-Op gave a sneak peek into how they're changing Detroit's food ecosystem.Opening on May 1st, the Detroit People's Food Co-Op is a Black-led and community-owned grocery cooperative. Following a model developed throughout the world as a way to increase access to healthy, sustainably grown food, the Detroit People's Food Co-Op is located in the historic North End neighborhood. The Detroit People's Food Co-Op will offer a full-line of groceries, be open to the general public, and cooperatively owned. Their unique model differs from many food co-ops in the United States as it serves an urban, predominantly African American, low and moderate-income community.For more information on the Detroit People's Food Co-Op and to get involved, click here. FOR HOT TAKES:DETROIT CREDIT RATING UPGRADED 2 NOTCHES, REACHES INVESTMENT GRADE FOR 1ST TIME SINCE 2009 AS HOMELESS CRISIS GROWS, STATES AND CITIES ARE TURNING TO VOTERS FOR AFFORDABLE HOUSINGSupport the showFollow us on Instagram, Facebook and Twitter.

The 2023 edition of Poetic License - Albany moved from the Fish Market in Troy to the Honest Weight Food Co-op in December. On December 5, Dan Wilcox hosted a poetry reading to celebrate the collaboration of art and poetry with some of the writers whose work was selected for the exhibit. Local poets Tom Bonville, Elaine Kenyon, and Brian Liston were among those who stepped up to the mic that night.

Thom Francis introduces us to the poetry of Kathleen Anne Smith who took part in the 2023 Poetic License - Albany exhibit. Kathleen Anne Smith, a local writer and editor, has read her poems at many of the area's open mic venues. Her book of poems, Let the Stones Grow Soft, was published in 2023 by The Troy Book Makers. Let the Stones Grow Soft explores the journey from the wilderness of childhood through the wounds and wonders of love, family, and more. Kathleen Anne Smith writes with a clear, lyrical voice that brings beauty and insight to troubled times. Kathleen was one of the poets who took the stage at the Poetic License - Albany reading and open mic at the Honest Weight Food Co-op on December 5, 2023. That night Kathleen read “To Create a Summer it Takes” which inspired the painting “Beach Cottage Summer” by Maureen Kelly; she also read “Why I Write About My Mother.” Both poems are in her latest book. But before we hear from Kathleen, host Dan Wilcox invokes the muse with a poem by Noah Kucij, whose poems were in the exhibit, but he passed away earlier in the year.

Medford Food Co-op offers another dimension through its Positive Change Program. Medford Food Co-op Outreach Manager Halle Riddlebarger visits with details.

Happy holidays and belated Winter Solstice, Herbal Radio listeners! Thank you for tuning in with us for this week's episode. Today, we chat with esteemed author and food-expert, Jon Steinman. Jon is the face and writer behind Grocery Story: The Promise of Food Co-ops in the Age of Grocery Giants, which offers inspiring stories and a thorough analysis of American and Canadian food co-ops using real life examples. Through his wiring, Jon dissects the food retail sector and the shadows cast by corporate giants. He makes a strong case for food co-ops being the crucial alternative to create local food-based economies and enhance low-income food access across communities. Jon's expertise within the food industry for over two decades, there truly is no better person to shed light on the evolution and current standing of our food-gathering rituals. Jon Steinman has studied and worked with all things food for 25 years. He was an elected director from 2006-2016 of the Kootenay Co-op – Canada's largest retail food co-op specializing in natural foods, serving as Board President from 2014-2016. Following the publication of his book Grocery Story: the Promise of Food Co-ops in the Age of Grocery Giants (New Society Publishers 2019), he completed an extensive book tour that took him to 125 food co-ops and 23 in their development phases. Jon regularly delivers educational sessions to food co-op boards and staff and is a frequent guest speaker at food co-op annual meetings and book clubs. In 2023, Jon became an Accredited Professional Dialogue Practitioner through the Academy of Professional Dialogue and introduces organizations such as food co-ops to this mode of communication. Jon was the producer and host of the internationally syndicated radio show and podcast Deconstructing Dinner, once ranked as the most-listened-to food podcast in Canada and was writer and host of Deconstructing Dinner: Reconstructing our Food System – a television and web series available online. Jon coordinated and curated the annual Deconstructing Dinner Film Festival of food documentaries and was involved in a number of local food initiatives including the Kootenay Grain CSA - Canada's first community supported agriculture project for grain and G.E. Free Kootenays.   Join our community! Subscribe to the Mountain Rose Herbs newsletter Subscribe to Mountain Rose Herbs on YouTube Follow on Instagram Like on Facebook Follow on Pinterest Follow on Twitter Read the Mountain Rose Herbs blog Follow on TikTok Strengthening the bonds between people and plants for a healthier world. Mountain Rose Herbs www.mountainroseherbs.com

Get ready to savor an episode of The Derivative that's anything but run-of-the-(corn) mill, featuring a guest who's serving up some fresh and unconventional perspectives. That's right, we're delving into the heart of the snack world where the notion of sturdy, thick chips and delicate, thin chips is more than meets the eye. Prepare to have the simplicity of your favorite tortilla chip upended, revealing the captivating intricacies that fuel everyone's favorite salsa, guac, and queso vehicle, the tortilla chip.   Zack Gazzaniga, is the visionary behind Zack's Mighty Tortillas, a company rewriting the rulebook on what it means to be a tortilla chip. His entrepreneurial journey takes us from the humble beginnings of a small natural food startup to helping build a 60-SKU condiment brand at Sir Kensington's. Throughout this episode, he generously shares his insights on expanding product lines, managing complex supply chains, and navigating deals with corporate giants. But that's the boring business stuff… stay for the talk on seed hunting in Italy, making tortillas, then chips – how many growing cycles our US soil has left, the many nuances in GMO vs non-GMO labeling, and the informative history of Corn you didn't know you needed. This episode is a must-listen for fellow entrepreneurs and tortilla chip lovers – SEND IT! Chapters: 00:00-01:39= Intro  01:40-11:50= Buongiorno! Let's talk: Origins, Sir Kensington's, flavor, & the guacable chip 11:51-25:19= Economic building blocks, Investing in food, CAP-X deals, & intense integration 25:20-36:29= A brief history of corn: Quest for the golden kernel 36:30-50:24= The tortilla chip: From field to bag & Going organic – why it makes sense 50:25-01:01:41= Ethanol? Water? Growing and production concerns / Short-corn & gene editing 01:01:42-01:06:03= Where do we get them? & the Takis people... From the episode: Beautiful Corn: America's Original grain from seed to plate (Book) Don't call it private equity, seeking value (and tax alpha) in small business with Adam Tkaczuk Follow along with Zack's Mighty on LinkedIn and Facebook! For more information on Zack's Mighty tortilla's chips and where to find them visit zacksmighty.com Don't forget to subscribe to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Derivative⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, follow us on Twitter at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@rcmAlts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and our host Jeff at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@AttainCap2⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ , and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠sign-up for our blog digest⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Disclaimer: This podcast is provided for informational purposes only and should not be relied upon as legal, business, or tax advice. All opinions expressed by podcast participants are solely their own opinions and do not necessarily reflect the opinions of RCM Alternatives, their affiliates, or companies featured. Due to industry regulations, participants on this podcast are instructed not to make specific trade recommendations, nor reference past or potential profits. And listeners are reminded that managed futures, commodity trading, and other alternative investments are complex and carry a risk of substantial losses. As such, they are not suitable for all investors. For more information, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.rcmalternatives.com/disclaimer⁠

For more than 50 years, the Isla Vista Food Co-op has been providing local residents and students with fresh food offerings in a convenient neighborhood location. In this episode, KCSB's Elle Viefhaus speaks with Lisa Ogelsby, president of the IV Food Co-op's board of directors, about the history of the co-op, how a co-op like this benefits the community and its members and why this business is so important to Isla Vista residents.

In part two of this week's reverse episode, author Wren Awry continues their conversation with Margaret about the 60s & 70s radicals who changed the way we relate to food in the US. Sources: Appetite for Change by Warren Belasco Hippie Food by Jonathan Kauffman Freedom Farmers: Agricultural Resistance and the Black Freedom Movement by Monica M. White Ingredients for Revolution by Alex Ketchum "The Civil Rights Icon Who Saw Freedom in Farming" by Mayukh Sen for Gastro Obscura “The Coop Wars” documentary from Twin Cities PBS The Food Conspiracy newsletter archives!See omnystudio.com/listener for privacy information.

In this reverse episode, author Wren Awry teaches Margaret about the 60s & 70s radicals who changed the way we relate to food in the US. Sources: Appetite for Change by Warren Belasco The Theater is in the Street by Bradford D. Martin “Digger Meets Panther” from Shaping San Francisco  www.diggers.org www.diggersdocs.org "Remaking the Commons': A History of Eating in Public" by Gaye Chan & Nandita Sharmain and “Notes on Utopian Failure in Commune Kitchens” by Madeline Lane-McKinley, both from the anthology Nourishing Resistance.See omnystudio.com/listener for privacy information.

Happy National Co-op Month! October is the time set aside across the globe to celebrate the important work of cooperatives and their contributions to local economies everywhere. This year, we're celebrating the power of cooperation among cooperatives, otherwise known as Cooperative Principle #6. For this episode, host Anastasia sat down with John Santos, General Manager of the soon to be opened Dorchester Food Co-op (Dorchester, MA). The Boston area has a long history with co-ops, and this newest iteration for the area is paying particular attention to their venture from a “public health perspective.” Anastasia and John discuss what exactly this means, what it's like opening a store in this “post-pandemic age,” and how the Co-op is embracing its spot in Boston's most diverse neighborhood. The Littleton Food Co-op is northern NH's first and only cooperative grocer. No membership is required to shop; all are welcome into the store! We offer local and organic produce, meat and seafood, specialty cheese, bulk items, craft beer and wine, and more. But more than just getting your groceries, we're a place to meet friends (old and new), learn a new cooking technique, and mingle with farmers and producers. The Co-op is made by and for the community, and membership is a great way to become involved in that community. Learn more at littletoncoop.com, or hop off Exit 41 in Littleton to say hi. See ‘ya at the Co-op! For more information about the Dorchester Food Co-op, visit: Website: https://www.dorchesterfoodcoop.com/ Instagram: https://www.instagram.com/dorchesterfood_coop/ Facebook: https://www.facebook.com/DorchesterFoodCoop/ Twitter: https://twitter.com/DotFoodCoop Linktree: https://linktr.ee/dorchesterfoodcoop

This Saturday, StoryHarvest is celebrating the harvest with a focus on corn, one of the few grains native to the Americas. Amy Halloran and Ellie Markovitch will begin September 23rd by hosting a Cooking with Corn workshop, and will make corn bread for the main StoryHarvest event in the afternoon starting at 2pm. The Honest Weight Food Co-op generously donated a boatload of corn products for StoryHarvest. Thank you co-op! Jade Warrick, the Marketing Manager at Honest Weight, joined Lavender and H Bosh Jr for Hudson Mohawk Magazine!

The Dorchester Food Co-op is a new community & worker-owned grocery store that aims to make healthy food accessible and advance economic opportunity and neighborhood engagement. General manager John Santos joins CommonWealth's Jennifer Smith to discuss the co-op's origins and business model.

Salt Lake City has named an ambitious timeline for opening a new sanctioned campground: this winter. But where will it go? Building Salt Lake editor Taylor Anderson joins lead producer Emily Means to round up the week's news, including the far-off opening of a new cooperative food market. Plus, Taylor and Emily share their picks of the week. Listen to our conversations with the three mayoral candidates: Mayor Erin Mendenhall on homelessness Rocky Anderson on homelessness Michael Valentine on homelessness Our interview with Andrew Johnston, Salt Lake City homeless policy director, on a homeless state of emergency and sanctioned camping. Subscribe to our daily morning newsletter. You can find us on Instagram @CityCastSLC and Twitter @CityCastSLC. Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about your ad choices. Visit megaphone.fm/adchoices

In just a few weeks, a new store's going to be opening up in Dorchester's Bowdoin/Geneva neighborhood, but it's not your typical grocery store. It's a food co-op, owned collectively by the members of the surrounding community and the store's employees. John Santos, the General Manager and CEO of the Dorchester Food Co-Op, joins Nichole this week to talk about the benefits of a cooperative for a neighborhood, the buildout, their mission, and what they have to offer.

I scream, you scream, we all scream to help solve the world's massive food waste problem with ice cream. On this episode of Tech Bites, host Jennifer Leuzzi talks with Tyler Malek, Co-Founder and Head Ice Cream Maker for Salt & Straw Ice Cream and Jeremy Kaye, Co-Founder of The Spare Food Co about Salt & Straw's Upcycled Food Series featuring the Lemon Curd & Whey flavor, a tangy gelato infused with The Spare Food Co's Lemon & Ginger Spare Tonic.Photo Courtesy of Salt & Straw.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

About Rachel: Rachel is a creative entrepreneur with a passion for ushering in a "revival" in the foodspace, starting with better-for-you nut butters that actually taste good, with no added sugars, preservatives, or palm oil. When she's not deep in the throes of building this almond butter business, she's busy being Mom to her three kids (ages 3, 4.5, and 6.5) alongside her husband (who is also an entrepreneur!). Rachel and her family live in Indianapolis, IN and love to travel, learn new things, and have a lot of fun while they're at it!Website: https://revivalfoodco.com Instagram: @revivalfoodco on IG and TikTok Personal IG: @rayyyyyych What you'll learn in this episode:Unexpected learnings of being on the inside of a CPG brandBest advice she's received as an entrepreneur & Scaling her businessNeed for a "revival" in grocery and how consumer trends are going in this directionFlavors and sustainability in her ingredientsAbout Us - Women Who Brunch:Women Who Brunch is a community for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Visit our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Since its inception in 2018, Clean Slate Food Co. has blossomed from a tiny catering service in co-owner Dylan's kitchen to a weekly meal delivery service and a cozy new cafe in Millwork Commons. Hear how friends Dylan and Jamen started from the ground up, creating "heathful" meals that fit into people's daily lives without sacrificing an ounce of flavor.Also follow up on Facebook, Twitter, Instagram, AND at RestaurantHoppen.com!Sponsored by Certified Piedmontese. Visit their website, use Promo Code: HOPPEN, and receive 25% off your order!A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Delia Stirling, commercial director of Brown's Food Co. in Nairobi. She and her team are on a mission to spark consumer demand for foods made from indigenous Kenyan crops. Hear how their efforts are also helping small family farms and educating consumers about the environmental, economic, and taste benefits of eating locally grown food.Delia Stirling has always been a foodie and entrepreneur. As a little girl, she sold ice cream at craft fairs, using a sleeping bag for insulation. And her family was the same, taking two cows and a little extra milk to make cheese, and then growing that company to become the largest cheese processor in the region. When Stirling returned from studying and selling real estate in the United States, she took over her parents' company and was hungry to make a difference. Creativity has been key to the company's growth, and Stirling says, “It's my superpower, and believing in the weird things I'm doing.” That creativity impacts everything from identifying ingredients and creating delicious, nutritious foods to solving challenges all along the value chain — from farmers to consumers. One of her key learning points was seeing her company as part of that value chain, rather than separate from it. This resulted in new ways of thinking. She explains, “As a food processor, we've started to look at ourselves differently, as a catalyst to not only be able to influence what the consumer's eating, and then be able to influence what the farmers are growing.”Stirling encourages entrepreneurs to believe in themselves and their ideas. “Sometimes you'll self-doubt that you think you're a little crazy. But those gut instincts and those ideas are really important. It's always good to get advice, but it's also getting it and putting it in context of what you know in your background,” she advises. Hear how Stirling is making an impact on farmers, consumers, and climate change — one crop and bite at a time.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jenny Gaddy, founder of Atlyss Food Co, is all about finding ways to reduce waste and give back to the earth, while providing food for those in the Charleston area who want a healthy meal but don't have the time to prepare it themselves. In this interview, she talks with Hannah about sustainable food habits, composting, regenerative farming, and her company, Atlyss Food Co.LINKS - Website: https://atlyssfoodco.com/pages/aboutIG: @atlyssfoodcoResources for Composting:https://www.charleston-sc.gov/1557/Composting https://www.compostnow.org https://www.Sustainsouthcarolina.org https://www.globalagriculture.org/report-topics/soil-fertility-and-erosion.html Welcome to the Healthy Charleston Podcast, where we help you take ownership of your health and fitness. We are here to be your source of accurate health and fitness information while spreading awareness about the health and fitness resources available to you in the Charleston area. Be sure you are subscribed so you never miss an episode, we hope you enjoy the show.Follow Hannah and Made2Move:@hannahbreal_dpt @made2movept DONT spend another day in pain! Sign up for an appointment at made2movept.com and get 10% off your first visit when you mention the podcast.

“We often forget that Black farmers were the foundation of the civil rights movement. Actually, a lot of Black agrarian scholars and organizers, and even some policy advocates that have been doing this work for a long time, would say that there'd be no civil rights movement if it wasn't for Black farmers.” In this episode, we welcome dr. shakara tyler, a returning-generation farmer, educator and organizer who engages in Black agrarianism, agroecology, food sovereignty and environmental justice as commitments of abolition and decolonization. She serves as Board President at the Detroit Black Community Food Security Network (DBCFSN), board member of the Detroit People's Food Co-op (DPFC) and co-founder of the Detroit Black Farmer Land Fund (DBFLF) and a member of the Black Dirt Farm Collective (BDFC). Green Dreamer is a community-supported podcast. Join our Patreon and contribute a gift of any amount today to help keep our platform alive: greendreamer.com/support // The musical offering featured in this episode Over It by RVBY MY DEAR. //