Podcasts about food literacy

Dr. Hoffman continues his conversation with Tambra Raye Stevenson, nutrition educator, policy advisor, food justice activist, and founder of WANDA (Women, Advancing, Dietetics and Nutrition). 

More and more, the country is devolving into health inequity—between the haves and have-nots. There's also a widening gap in nutrition, with obesity and attendant medical conditions disproportionally afflicting marginalized communities. Today's guest, Tambra Rae Stevenson, is addressing these disparities. She's a healthy food advocate and policy influencer, and a self-professed nutrition warrior. Among her initiatives is WANDA—Women and Girls Advancing Nutrition Dietetics and Agriculture, an organization building a movement of women and girls of African descent to become food “sheroes” in their communities through education, advocacy, and innovation. We discuss barriers to optimal nutrition, food “deserts”, and special needs of underserved populations. There's a paucity of trained nutrition educators of color, and Stevenson is spear-heading initiatives to incentivize development of a cadre of community-based advocates for healthy diets. We discuss the importance of involving kids early, through programs like school and community gardens. Stevenson shares her personal journey exploring her African roots, discovering the benefits of centuries-old traditions of ancestral foods; she's leveraging these insights to promote culturally-appropriate healthier food choices. Initiatives like WANDA can make a huge difference in reversing the tide of preventable disease.

Hey green thumbs! This week Kevin visits the Food Literacy Center in Sacramento to learn how they inspire kids to eat their vegetables through education in gardening and cooking. Learn more and donate directly to make a difference at FoodLiteracyCenter.orgListen to Amber's podcast: Raising KaleGreen Acres Garden PodcastGreen Acres Nursery & SupplyGreen Acres Garden Podcast GroupIn the greater Sacramento area? Learn how to make your yard Summer Strong and discover water-saving rebates at BeWaterSmart.info.

In this week's conversation, Tracy speaks to Dorothy Long from Canadian Food Focus about "Improving Food Literacy From Farm Gate to Plate." Canadian Food Focus is committed to providing accurate information and having productive conversations about food and farming. Their content is developed by farmers, dieticians, home economists and other food and farming experts to ensure accuracy. Their goal....they strive to provide balanced, factual, science-based information in a consumer-friendly way. Our goal is to help Canadians find answers to their questions and concerns about our food system. Join Tracy and Dorothy in this conversation about the important work that they are doing improving food literacy from farm gate to plate. Want to learn more? Tune into this week's episode. Thanks for watching, Tracy *********** What is Canadian Food Focus? Founded in 2019, Canadian Food Focus is a national organization with the goal of improving food literacy of Canadian consumers from farm-gate to plate. We explore how food is grown and raised and provide useful advice from experts to help people make confident food choices. Our educational programming provides information about Canadian farming and food through articles, videos and social media posts created by experts including farmers, ranchers, dietitians, home economists, and chefs. Our website features sections for In Your Kitchen, Recipes, Health, Canadian Food Stories, On the Farm, What's in Season and a new Learn to Cook area. *********** SHOW RESOURCES Canadian Food Focus: https://canadianfoodfocus.org Ask a Farmer Podcast: https://canadianfoodfocus.org/ask-a-farmer-podcast/ Courses: https://canadianfoodfocus.org/courses/   *********** SIGN UP If you enjoyed this episode, don't forget to sign up as an Insider so that you are first to know about all-new Impact Farming episodes, Expert Corner Segments, fantastic contests, and new promotions https://www.farmmarketer.com/impact_farming_show/sign-up

In the first episode of It Has To Be Me, Tess Masters interviews Amber Stott, the founder and CEO of Food Literacy Center about the importance of being the change you want to see in your community. They discuss Amber's journey of starting a nonprofit and her passion for food advocacy, and explore the challenges she faced and the opportunities she seized to make a difference in her school district. Amber shares her philosophy of embracing “failure,” and the importance of letting go of tasks that are not hers to hold. She also discusses the value of storytelling, taking risks, asking questions, and working as a team to create a culture of ownership within her organization. KEY THINGS COVERED IN THIS EPISODE: Be The Change You Want To See: Amber saw a gap in the food system so she created Food Literacy Center to address childhood obesity, and empower kids with healthy food choices. What is Food Literacy? Amber defines Food Literacy as: Understanding the impact of your food choices on health, environment, and economy, and knowing that those impacts are not equitably experienced. “Don't Ask, Don't Get.” Amber shares how she leveraged cooking for Jamie Oliver and Alice Waters to inspire local leaders to get involved with her mission. The Lesson about “No” From Alice Waters: Amber shares the importance of waiting for the “Yes” that fits with your vision, and the value of adaptability and seizing the right opportunities for growth and success. KEY MOMENTS IN THE PODCAST “We see the change every single day with our kids in terms of what they're eating. 50% of Americans are sick because of what they are eating. We can prevent this if we can get to our kids.” - Amber "It's not just about the success of me and just about the success of Food Literacy Center, but how we are building systems so that other people can replicate this work." - Amber “You'll never know unless you try it. And, the best time to start is today!” - Amber “Ignore the No's and focus on the next Yes. I never, ever hear the no. I'm simply hearing I didn't present it to you in the way that you'll say yes to right now." - Amber CONNECT WITH AMBER Food Literacy Center: https://www.foodliteracycenter.org/ Raising Kale Podcast: https://www.foodliteracycenter.org/podcast TEDx Talk: https://www.youtube.com/watch?v=hcJPCxpU3fY Food Anatomy For Kids: https://www.amazon.com/Food-Anatomy-Activities-Kids-Hands/dp/1648760244/ LinkedIn: https://www.linkedin.com/in/amberstott/ Facebook: https://www.facebook.com/AmberStottChiefFoodGenius Instagram: https://www.instagram.com/ChiefFoodGenius CONNECT WITH TESS Website: https://tessmasters.com/ Podcast Website: https://ithastobeme.com/  Facebook: https://www.facebook.com/theblendergirl/ Instagram: https://www.instagram.com/theblendergirl/ Twitter: https://twitter.com/theblendergirl YouTube: https://www.youtube.com/user/theblendergirl LinkedIn: https://www.linkedin.com/in/tessmasters/ Product Sites: https://www.skinny60.com/ https://www.thedecadentdetox.com/ https://www.theblendergirl.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Rowena Yamazaki is an Accredited Practicing Dietitian from YouthBlock - a specialist youth health service in Sydney. For the last 17 years Rowena has led the Yhunger program which aims to strengthen young people's food literacy skills and improve their food security status. Rowena talks about involving youth throughout all elements of food and nutrition programs.This episode touches on topics that you may find distressing, including the violence, abuse and neglect of children, eating disorders and food insecurity. Please check who's listening in and skip over these sections or take a break if you need to. Refer to the list of support services below if you need to reach out.For further enquiries about the resources, evaluation and online training, email Rowena (rowena.yamazaki@health.nsw.gov.au) or call Youthblock (+61 2 9562 5640)Key links related to this episodeYHunger WebsiteCrawford et al. (2014) Sustaining dignity? Food insecurity in homeless young people in urban AustraliaCrawford et al. (2015) Is something better than nothing? Food insecurity and eating patterns of young people experiencing homelessnessYhunger ‘My Food Stories' co-produced with young peopleYhunger in youth services (case studies) here and hereTrauma informed care resources mentioned Blue Knot Foundation Butterfly FoundationInside Out Institute e-learning STARTTSYouth Health and Wellbeing in NSW HealthYouth Mental Health First AidOther organisations mentionedCuriousWorks – community youth arts organisation in Western Sydney NSW Refugee Health ServiceYouth Action – peak body for youth services and young people in NSWYfoundations – peak body for youth homelessness in NSWIf you are looking for support services for a young person in crisisAsk Izzy websiteIf you are in distress and need help 24/7 in AustraliaKids Helpline (1800 55 1800)Lifeline (131114)13 Yarn (139276) for Aboriginal and Torres Strait Islander listeners Emergency services (000)CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we'd love it if you left a review of the podcastCRSupport the show

What do we know about food? We talk to Kate Gilbert from the Iowa State University Food Science department about the current state of food literacy in academia and on our plates. Kate talks about her family farm, her career and her passion for good, local food. We also explore the Iowa Food Systems Coalition, Iowa food hubs, a Local Food celebration on the Iowa State University campus, the nutritional value of Ramen noodles and how we all learn to feed ourselves.

Join us today as Melissa Desa speaks with us about how the organization Working Food is involved in growing resilient local food systems.  With over a decade of experience, Melissa Desa is a seed steward, artist, educator, and ecologist living in Gainesville, Florida. She is a co-founder of the non-profit Working Food based in Gainesville, Florida which focuses on regional seed biodiversity, and lends itself to research, stewardship, distribution, and outreach. Working Food works closely with the community, collaborating and supporting adults with disabilities, youth, farmers, and the general public.  In this episode, learn about:  - Melissa Desa and her role in the Working Food Organization  - Building a robust local food system  - Collaboration and community engagement surrounding food systems and food access -  Initiatives and efforts currently taking place to increase equitable food access  We 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    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

Helen Vidgen is an Associate Professor in Nutrition and Dietetics at the Queensland University of Technology. This is Part Two of a two-part episode. This episode is all about Helen's food literacy work and the global impact that it's had.If you're unsure what food literacy is, why we should be considering it in our everyday work and how we can do this, then this is the episode for you.  For further information, check out Helen's researcher profile at the Queensland University of Technology; and Linked In and Twitter pages.  Key links related to this episodeDefining food literacy and its componentsBook - Food Literacy: Key concepts for health and educationMeasuring Food Literacy: Progressing the Development of an International Food Literacy Survey Using a Content Validity Study (Fingland, Thompson & Vidgen, 2021)CONTACT USSend us your thoughts or questions about the episode or the podcast in generalVia Instagram @fromfoodiesinthefieldVia Twitter @foodies_fieldVia email foodiesinthefield@outlook.comAnd we'd love it if you left a review of the podcast CREDITSHost: Sophie Wright-PedersenWith thanks to Associate Professor Helen Vidgen for her time and thoughts The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.Support the show

We are excited to have Alicia Martin, a PhD candidate in Geography on our podcast to share her expertise in food literacy. Alicia highlights the importance of food as a vehicle for learning and how food skills contribute to different outcomes. Don't forget to check out our cookbook for easy-to-follow recipes that are delicious and nutritious!

Michael Babcock features articles released in the September issue of Access world, and highlights an Aira promotion you can take part in. Toronto Blue Jays manager John Schneider was recently extended to a three-year deal with a club option on the fourth year. We discuss with Brock Richardson of The Neutral Zone on our weekly Sports Update. We chat with Shaun Preece, Host of Shaun of the Shed, a podcast giving those new to the world of technology a helping hand. Community Reporter Annette Dennis highlights Know Your Food: Grow, Eat, Understand, A Middlesex County Food Literacy Event. Orientation and Mobility Specialist Mark Rankin covers environmental inaccessibility for people with disabilities, and the kinds of tools making it easier to deal with these challenges. Danielle McLaughlin discusses changing public health information and requirements for pandemic protection.

Community Reporter Annette Dennis highlights Know Your Food: Grow, Eat, Understand, A Middlesex County Food Literacy Event.

What do you know about the food you eat? What should you know about the food you eat? Do we have the skills to make good choices? Do we have the skills to make good food? In this episode, Mike talks to Alicia Martin, a PhD student in the Department of Geography who studies food literacy. We talk about what food literacy is and why its important? version with complete host audio track

What do you know about the food you eat? What should you know about the food you eat? Do we have the skills to make good choices? Do we have the skills to make good food? In this episode, Mike talks to Alicia Martin, a PhD student in the Department of Geography who studies food literacy. We talk about what food literacy is and why its important?

This week Jonathan is talking with our very own Kara Williard, who, when she's not testing skis or doing a million other things for us at BLISTER, is raising chickens and growing food in the Gunnison Valley. We discuss what it means to build and support local food systems in mountain towns; the best practices for growing food in these cold climates; chicken tractors and therapy chickens; and the many ways that you can get involved with local food in your community.TOPICS & TIMES:Kara's Background (2:06)Tim's Question (9:04)What's a Local Food System? (10:39)Who are the players? (11:47)Food Insecurity & Mountain Towns (18:31)Growing participation in CSA's (21:52)Farmers' Markets (27:03)What else individuals can do (28:40)Greenhouses (31:43)Eating Regionally & Food Literacy (35:47)Other methods & technologies(37:23)Local Food & Environmental Health (40:55)Kara's farm: Sunny Sage Farm (45:55)RELATED LINKS:Reviewing the News w/ Cody Townsend (July 2022)Become a Blister Member / Get our Buyer's GuideSubscribe to our Gear Giveaways & NewsletterOUR OTHER PODCASTS:Bikes & Big IdeasOff The CouchGEAR:30 podcast See acast.com/privacy for privacy and opt-out information.

How can we foster food system sustainability and food literacy at the same time? To answer that question, Jenna interviews the Co-Founders of Circular Harvest, Kyle Born and Chadd Bauman. These recent graduates started their indoor farming company started with the vision to disrupt the current “take, make and waste” mindset of agri-businesses. Learn how Circular Harvest are changing the food system through mushrooms, along with tips for starting your own business and following your passions to enhance sustainability.  Episode references and resources Circular Harvest website Mushroom grow kits (check out the photos!) ReFeed Canada Kate Raworth's Donut model Make sure to rate, subscribe and follow the Clear the Air Podcast, and follow the journey on social media: Website: https://ctablog.ca Podcast site: https://ctablog.ca/podcast Instagram: @_ctablog Twitter: @_ctablog ABOUT THE PODCAST Clear the Air seeks to educate, empower and mobilize youth to take action against climate change. These weekly episodes will focus on a specific theme, teaching you how to take action RIGHT NOW in your own life. By listening to the podcast, you will become a sustainability expert in no time. Jenna Phillips is the podcast host, a passionate university student, and a local climate action leader. She uses her expertise and desire for change to make a difference in the lives of others. It's time to Clear the Air of all this confusion about climate change. It's time to learn how we, the youth climate leaders of today, can make a change. It's time to take our future into our own hands.

On today's Restaurant and Retail Marketing Flash Briefing, we look at how the pandemic has forced us to explore new foods. As we recalibrate into a world where we are at home more often — restaurants will need to recalibrate. Tomorrow's customer will be more nomadic physically and emotionally. See acast.com/privacy for privacy and opt-out information.

Join us for a conversation about food literacy, Black history, and Black food futures with Chef Njathi Kabui and Adante Hart, RD. This is the first of a series called Pull Up a Chair, featuring the Rouxbe team in discussion with various leaders in food-spaces on diversity, equity, and inclusion throughout the broad landscape of food. Njathi Kabui is a Chef with a passion for Food Justice, a Leading expert in Food Literacy, a Medical Anthropologist and an Organic farmer. He is actively involved in promoting food literacy as a Public Speaker, Writer and a Social Commentator. Chef Kabui appears regularly on one of the most popular radio stations that broadcasts in his local language in Kenya as well as international media. Chef Kabui has literally worked on almost all common sectors of food from the farm, marketing, food app design, to the consumer's plate through his advocacy and eclectic food workshops and dinners on farms, Non-profits, museums, academic institutions and corporate events. Chef Kabui has designed his own cuisine which he calls Afro Futuristic Conscious Cuisine as a more healthy option that deals with Climate Change, Health and Food Justice. He has promoted this cuisine in Africa, Europe, USA and in the UAE, at numerous educational institutions, corporate companies, nonprofits and embassies. Chef Kabui has set up a food literacy and sustainability center in Kenya which has a village branch and an urban branch for the purpose of promoting food literacy, demonstration farm and creation of content. The center has both local and international attractions and collaborations. Chef Kabui is ranked as the top chef in sustainability in Africa. Chef Kabui has presented at numerous conferences and panels such as SASS Conference in Milan Italy (2021), Kenyatta University, Kenya(2021), U.N Food Systems Summit (2021), Africa Week in Berlin (2020), SOAS Food Summit in London (2019), The Smithsonian (2018) in Washington D.C. He is also a notable Public Speaker at various gatherings such as BCAGlobal in New York (2020), the Males Place (2018), CFSA (2020) in North Carolina, Kenyatta University (2021), Dedan Kimathi University of Technology (2021), SASSInternational Conference in Milan Italy (2021) and Alliance of Leadership Fellows (2021) . Chef Kabui believes that the best African food is in the future. Adante Hart serves as the Health Programs Manager, leveraging his experience in public health and nutrition to inform and optimize many of Rouxbe's culinary and wellness initiatives. He is also a Registered Dietitian, nutrition educator, and speaker who strives to improve public health through advancing food sovereignty. He brings to the Rouxbe team a wealth of experience working in and around food, from academia to agriculture and farming, hospitals, restaurants, non-profits, and nearly everything else in between. Drawing from this wealth of experience working around food in various capacities, Adante regularly speaks and leads classes/interactive workshops that reside at the intersection of nutrition, foodways, and health. Adante holds a Master of Public Health from The University of North Carolina at Chapel Hill and a Bachelor in Biology from The Johns Hopkins University. He also serves or has served in a formal capacity with Oldways Preservation Trust, the Southern Foodways Alliance, and the National Organization of Blacks in Nutrition and Dietetics (NOBIDAN). He currently resides in North Carolina, and spends his spare time exercising, gardening, and gaming. You can watch the original video version of this episode on Rouxbe.

Breakthrough food literacy initiatives are transforming communities, bringing people together in meaningful conversations. Learn how to design an effective food literacy program for your community, organization or school. With: Kirk Bergstrom, Executive Director, Nourish Initiative; Alyson Wylie, Health Education Specialist, Center for Nutrition and Activity Promotion, California State University, Chico.

Njathi Kabui or simply known as Chef Kabui is an eclectic organic Chef & Medical Anthropologist with a passion for Food Justice, Food Literacy, and Organic farming. He has designed his own disruptive cuisine called “Afro Futuristic Conscious Cuisine”  _  He has also given lectures at universities such as Duke University, the University of Cape Town, Rutgers University, and the University of Michigan.  In Kenya, he has set up a Food Literacy and Sustainability Center in Naivasha which aims at promoting Agro-Ecological farming, Cookery, Futuristic Kitchen, Food Library, Content creation, and a seed bank. _ Subscribe to my Newsletter

Send us a textWelcome to the PBL Playbook, brought to you by Magnify Learning – where we put teachers back in their sweet spot. Make sure you follow us on Twitter: @magnifylearning, @askgiebs, @MissB103, #PBLPlaybook.Josh and Andrea continue the PBL Project Blitz series where once a month, they highlight a PBL project by veterans in the PBL classroom. In this episode of the PBL Project Blitz, we hear from Noah Klein (@MrKleinAIC), an Instructional Coach at Academy @ Shawnee (@Shawnee Academy) in Jefferson County Public Schools (@JCPSKY) in Louisville, KY. For this episode, Noah shares a project from his time in his 12th grade English classroom in which his students addressed the question, “Where does my food come from?” This food literacy project had students explore English, Math, and even Culinary Arts standards. Through research into ingredients and nutrition, Noah and his class partnered with local farmers as well as a local restaurant to create a nutritious dish to include on the restaurant's menu. Throughout this project, his students learned real-world skills such as utilizing ingredients to make a dish, as well as communication skills with their various community partners to create the best possible product and to sell their idea. Enjoy this delicious episode of the PBL Playbook Project Blitz Series!Stay tuned for more awesome projects as the PBL Project Blitz series continues every month!Music from https://attaboyonline.com/home#music"Waking Up" by Attaboy (https://attaboyonline.com/home#music)

Welcome to the PBL Playbook, brought to you by Magnify Learning – where we put teachers back in their sweet spot. Make sure you follow us on Twitter: @magnifylearning, @askgiebs, @MissB103, #PBLPlaybook.Josh and Andrea continue the PBL Project Blitz series where once a month, they highlight a PBL project by veterans in the PBL classroom. In this episode of the PBL Project Blitz, we hear from Noah Klein (@MrKleinAIC), an Instructional Coach at  Academy @ Shawnee (@Shawnee Academy) in Jefferson County Public Schools (@JCPSKY) in Louisville, KY. For this episode, Noah shares a project from his time in his 12th grade English classroom in which his students addressed the question, “Where does my food come from?” This food literacy project had students explore English, Math, and even Culinary Arts standards. Through research into ingredients and nutrition, Noah and his class partnered with local farmers as well as a local restaurant to create a nutritious dish to include on the restaurant's menu. Throughout this project, his students learned real-world skills such as utilizing ingredients to make a dish, as well as communication skills with their various community partners to create the best possible product and to sell their idea. Enjoy this delicious episode of the PBL Playbook Project Blitz Series!Stay tuned for more awesome projects as the PBL Project Blitz series continues every month!Music from https://attaboyonline.com/home#music"Waking Up" by Attaboy (https://attaboyonline.com/home#music)

ABOUT OUR GUEST: 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, which he chaired from December 2009 - May 2012. 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 of the National Black Food and Justice Alliance.From 1990 - 2011 he served as Executive Director of Nsoroma Institute Public School Academy, one of Detroit's leading African-centered schools. In 2006 he was honored as "Administrator of the Year" by the Michigan Association of Public School Academies. He served as a member of the Board of Directors of Timbuktu Academy of Science and Technology from 2004 - 2011. He is C.E.O. of Black Star Educational Management.He is dedicated to working to identify and alleviate the impact of racism and white privilege on the food system. He has an intense interest in contributing to the development of an international food sovereignty movement that embraces Blacks farmers in the Americas, the Caribbean and Africa. He views the "good food revolution" as part of the larger movement for freedom, justice and equality.Yakini has presented at numerous local community meetings and national conferences on creating a racially just food system and implementing community food sovereignty practices. In 2017 and 2018 he co-led the course “Food Literacy for All” at the University of Michigan. He is featured in the book "Blacks Living Green," and the movies "Urban Roots" and “Tomorrow”. He has appeared on the nationally televised Tavis Smiley Show and Anthony Bourdain: Parts Unknown. He served as an Institute for Agriculture and Trade Policy "Food and Community Fellow" from 2011- 2013, and a Business Alliance for Living Local Economies (BALLE) Localist Fellow from 2014 - 2015.He is the recipient of numerous awards including the prestigious James Beard Leadership Award. He holds a B.A. degree in Broadcasting from Eastern Michigan University.Yakini is a musician who plays guitar, bass and dundun drums. He currently leads the Detroit-based band Mollywop! He has traveled to Ghana, Mali, Senegal, Gambia, Cote d'Ivoire, Jamaica, Italy, France, Spain and the U.S. Virgin Islands. He is the father of three and the grandfather of one. He is a vegan and an avid organic grower.SUBSCRIBE AND WATCHSubscribe to the show on your favorite video  and podcast platforms. Or watch  or listen  on our website.LIKE, FOLLOW, SHARE!Please share this episode your your social media and like and subscribe to ours: Facebook * Twitter  * Instagram  *  Pinterest *  TikTokVOLUNTEERIf you'd like to help,  email info @ fjpodcast . com (no spaces). BECOME A PATRONVisit Brenda's Patreon page to support her work on the show and other food justice projects.Support the show (https://www.patreon.com/BrendaSanders)

ABOUT OUR GUEST: 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, which he chaired from December 2009 - May 2012. 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 of the National Black Food and Justice Alliance.From 1990 - 2011 he served as Executive Director of Nsoroma Institute Public School Academy, one of Detroit's leading African-centered schools. In 2006 he was honored as "Administrator of the Year" by the Michigan Association of Public School Academies. He served as a member of the Board of Directors of Timbuktu Academy of Science and Technology from 2004 - 2011. He is C.E.O. of Black Star Educational Management.He is dedicated to working to identify and alleviate the impact of racism and white privilege on the food system. He has an intense interest in contributing to the development of an international food sovereignty movement that embraces Blacks farmers in the Americas, the Caribbean and Africa. He views the "good food revolution" as part of the larger movement for freedom, justice and equality.Yakini has presented at numerous local community meetings and national conferences on creating a racially just food system and implementing community food sovereignty practices. In 2017 and 2018 he co-led the course “Food Literacy for All” at the University of Michigan. He is featured in the book "Blacks Living Green," and the movies "Urban Roots" and “Tomorrow”. He has appeared on the nationally televised Tavis Smiley Show and Anthony Bourdain: Parts Unknown. He served as an Institute for Agriculture and Trade Policy "Food and Community Fellow" from 2011- 2013, and a Business Alliance for Living Local Economies (BALLE) Localist Fellow from 2014 - 2015.He is the recipient of numerous awards including the prestigious James Beard Leadership Award. He holds a B.A. degree in Broadcasting from Eastern Michigan University.Yakini is a musician who plays guitar, bass and dundun drums. He currently leads the Detroit-based band Mollywop! He has traveled to Ghana, Mali, Senegal, Gambia, Cote d'Ivoire, Jamaica, Italy, France, Spain and the U.S. Virgin Islands. He is the father of three and the grandfather of one. He is a vegan and an avid organic grower.SUBSCRIBE AND WATCHSubscribe to the show on your favorite video  and podcast platforms. Or watch  or listen  on our website.LIKE, FOLLOW, SHARE!Please share this episode your your social media and like and subscribe to ours: Facebook * Twitter  * Instagram  *  Pinterest *  TikTokVOLUNTEERIf you'd like to help,  email info @ fjpodcast . com (no spaces). BECOME A PATRONVisit Brenda's Patreon page to support her work on the show and other food justice projects.Support the show (https://www.patreon.com/BrendaSanders)

Alice Zaslavsky is a force of nature. Passionate about educating the public about not just what to eat – but also how to eat better. Her acclaimed book In Praise of Veg is a compendium of how and why to eat more veggies – and has just been shortlisted for this year's Australian Book Industry […] The post In Praise of Veg, Food Literacy & Education w/ Alice Zaslavsky appeared first on Quicksand Food.

Alice Zaslavsky is a force of nature. Passionate about educating the public about not just what to eat – but also how to eat better. Her acclaimed book In Praise of Veg is a compendium of how and why to eat more veggies – and has just been shortlisted for this year's Australian Book Industry […] See acast.com/privacy for privacy and opt-out information.

Amber Stott, the Director and Founder of the Food Literacy Center in Sacramento does everything with joy! It is baked into the entire culture of the Food Literacy Center which has been named non-profit of the year for Sacramento. Amber has been named one of Sacramento's most powerful business leaders, one of Food Tank's 17 Food Heroes to Inspire Us in 2017, along with giving a TED talk on how she gets kids to eat their broccoli. We talk about everything from eating cactus, to her Broccoli Boundaries and Radish routines, to how toilet bowl scrubbers help us clarify our values...Enjoy!Facebook: AmberStottChiefFoodGeniusInstagram: @ChiefFoodGeniusWebsite: www.foodliteracycenter.org

Updated 10:00 a.m. The number of households in the U.S. that don’t have enough food to eat is growing as the COVID-19 pandemic continues into the holiday season. That means more and more people are experiencing ‘food insecurity,’ or a lack of consistent access to enough food. Today on Insight, we navigate the rising issue of hunger across the country and in California, what’s being done to address it, and where we fall short. Today's Guests University of Illinois Professor of Agricultural and Consumer Economics Craig Gundersen talks about the state of food insecurity in the U.S., how the pandemic has impacted it, the systems in place to address hunger, and where they fall short Nourish California Registered Dietitian and Senior Advocate Melissa Cannon explains the challenge to feed young people and why it matters what kind of food is provided   California Association of Food Banks Director of Government Affairs Andrew Cheyne on what food insecurity looks like in the state and what’s being done about it  Sacramento Food Bank & Family Services President and CEO Blake Young with how the food bank is managing, the increase in demand since the pandemic began, and the work the food bank is doing with Run to Feed the Hungry coming up Food Literacy Center Founder and CEO Amber Stott on food literacy and why it matters in addressing hunger Editor’s Note: CapRadio is a sponsor of Sacramento Food Bank & Family Services' Run to Feed the Hungry event.

In this episode we hear from Alice Zaslavsky, a food literacy advocate, resident Culinary Correspondent for ABC News Breakfast and ABC Radio, author of In Praise of Veg, Alice's Food A-Z, and creator of Phenomenom! We talk about food literacy and education, the cultural disconnect from food, aspirational food media, ‘othering’ of veg, how we label and communicate about food and bringing pleasure back into eating. You can follow Alice on Instagram, Twitter, Facebook and In Praise of Veg and Phenomenom! on Instagram. You can find us at onebitepod.com and @onebitepod across social media. For full list of links please see the website. Links to things mentioned in the episode: Click for Vic; Taste Dining at Home; Maslow’s Hierarchy; Orthorexia; Pretty Healthy Food: How and When Aesthetics Enhance Perceived Healthiness; Healthy is (not) tasty? Implicit and explicit associations between food healthiness and tastiness; Michael Pollen; How do children make food choices?; food and mood; Simon Bryant; Stephanie Alexander Kitchen Garden. Music: Night Owl by Broke for Free (CC)

Courtney Bonzo researched the pedagogy of food literacy to create a hands-on primer focused on families. Through activities that can be done together, she empowers families with a foundation for understanding food systems sustainability. --- Send in a voice message: https://anchor.fm/prescott-college/message

Writer, chef, restaranteur, and TV personality Chef Sang Kim joins us for a conversation about his culinary roots and passion for youth food literacy.

ESG bonds and bond funds gaining investors. Municipal and non-profit bonds for ethical and sustainable investors. Analyst likes 25 sustainable stocks that make you feel good while making you money. ESG stocks beating S&P by 45% this year! Plant-based meat alternative food products gaining big in popularity with important knock-on effects for food stocks. More… PODCAST: ESG Bonds and Bond Funds, Stock Alpha, More… Transcript & Links, Episode 19, November 22, 2019 Hello, Ron Robins here. Welcome to podcast episode 19 titled ESG Bonds and Bond Funds, Stock Alpha, More… for November 22, 2019—presented by Investing for the Soul. investingforthesoul.com is your site for vital global ethical and sustainable investing news, commentary, information, and resources. And, Google any terms that are unfamiliar to you. Also, you can find a full transcript, live links to content, and often bonus material to these podcasts at their episodes’ podcast page located at investingforthesoul.com/podcasts. Now to this podcast! ------------------------------------------------------------- ESG Bonds and Bond Funds (1) Usually, when we think of ethical and sustainable investing we almost always think about stocks. But for most investors who prioritize personal values in investing, ESG bonds should also be a significant part of one’s portfolio. So now let’s get a little more into that. Incidentally, later in this podcast, I’ll talk more about some new ESG stock recommendations and about ESG stock alpha! That is, how terrifically well ESG stocks are doing! One interesting but overlooked debt asset class for ethical and sustainable investing, particularly in the US, are non-profit municipal ESG bonds. Karen Hube in an illuminating article titled, Future Returns: ESG Investing in Nonprofit Municipal Debt provides insight into this. The article appeared in Barron’s PENTA pages. In her article, Ms. Hube quotes Buck Stevenson, managing director, and portfolio manager at Silvercrest Asset Management Group in New York. She quotes him as saying that “Municipal bonds issued by small nonprofit groups working to bring about change in their communities can satisfy investors’ growing appetite for impact investing ideas while paying yields ranging from 4.5% to 6%... Community hospitals, charter schools, and organizations providing mental health care and veterans services are among the groups that are typically structured as nonprofit organizations with 501c(3) status, and can issue debt to raise funds for improvements, new facilities, equipment, and other needs.” End quote And interest received by investors in this type of debt in the US is often exempt from personal taxes. So, real after-tax yields can sometimes be pretty good! ------------------------------------------------------------- ESG Bonds and Bond Funds (2) Another article on ESG bonds and bond funds is titled How Advisors Use ESG Bond ETFs by Lara Crigger on the ETF.com site. Ms. Crigger interviews several ESG analysts and portfolio managers to get their picks on ETFs comprised of ESG bonds. She first quotes Johann Klaassen, EVP & CIO of Horizons Sustainable Financial Services. Mr. Klaassen likes the VanEck Vectors Green Bond ETF (GRNB), the Nuveen ESG U.S. Aggregate Bond ETF (NUBD), the Sage ESG Intermediate Credit ETF (GUDB), and the Invesco Taxable Municipal Bond ETF (BAB). Another interviewee, Maya Philipson, Principal of Robasciotti & Philipson recommends the PIMCO Intermediate Municipal Bond Active ETF (MUNI). Then, Scott Arnold, Partner & Portfolio Manager at IMPACTfolio talks about how he also likes the Nuveen ESG U.S. Aggregate Bond ETF (NUBD). And on a more riskier level, Mr. Arnold likes the new Nuveen ESG High Yield Corporate Bond ETF (NUHY). ------------------------------------------------------------- ESG Bonds and Bond Funds (3) Regarding riskier ESG bonds and bond funds, ETFtrends.com ran an article titled High Yield is Making Its Way into ESG Investing by Ben Hernandez. He writes “The search for yield is certainly a global phenomenon given the low rates offered in government debt around the world. It opens the doors for ESG funds to shine by offering high yield bond options as in the case of BlackRock’s iShares € High Yield Corp Bond ESG UCITS ETF (EHYD) and the iShares $ High Yield Corp Bond ESG UCITS ETF (DHYD).” End quote. The article also has the following quote, “’As evidence increasingly shows that sustainability-related factors can help investors build more resilient portfolios, we are moving into an era where sustainable investing will be the standard way to invest,’ said Meaghan Muldoon, head of sustainable investing EMEA at BlackRock.” End quote. It should be noted that applying ESG and sustainability criteria to high yield bonds does have a chance to improve the quality and performance of a high yield debt in a portfolio. However, generally, high yield ESG bonds are still riskier than better-rated bonds. ------------------------------------------------------------- ESG Bonds and Bond Funds (4) For a deeper inside look into ESG bonds and bond funds of the high yield variety, I refer you to this article, Looking under the hood of an ESG-focused high-yield bond fund. It’s by Jeff Benjamin at InvestmentNews. Mr. Benjamin interviews Tim Leary, lead manager of the RBC BlueBay High Yield Bond Fund (RGHYX). The fund’s portfolio consists of high yield ESG bonds. Mr. Leary commenting on his fund says that “The $54 million fund, which was launched in 2012, has an expense ratio of 58 basis points and a five-star rating from Morningstar. It has gained 13.7% from the start of the year, beating both the benchmark and the category average.” End quote Additionally, he does have this warning about his and other high yield funds – euphemistically often called ‘junk bond’ funds. Quote, “The leveraged finance markets and high-yield markets in general are a risky place to invest because they tend to be more opaque.” End quote. Furthermore, Mr. Leary says about his fund that “From a sector standpoint, we tend to be overweight financials, as well as financial services companies, cable and media names. Both from an ESG perspective but also from an overall view, we are materially underweight energy, metals and mining, and utilities.” End quote. Incidentally, you should know that there’s a big debate about greenwashing when it comes to ESG bonds and bond funds, most especially of the high yield variety. So, talk to your advisor before investing in them. ------------------------------------------------------------- Stock Alpha (1) Turning our attention back to ESG stock alpha, John Csiszar outlines 25 Investments That Make You Feel Good While You Make Money. His article was reposted on Yahoo! Finance from GOBankingRates. Most of his picks are typical of what you might find in most ESG stock indexes and funds. His picks are, in alphabetical order: 3M (MMM); Aflac (AFL); Avnet (AVT); Best Buy (BBY); Colgate-Palmolive (CL); Kimberly-Clark (KMB); Microsoft (MSFT); PepsiCo (PEP); Royal Caribbean Cruises (RCL); Salesforce.com (CRM); US Bancorp (USB); Voya Financial (VOYA); Weyerhaeuser (WY); Wyndham Hotels & Resorts (WH); Hilton (HLT); Beyond Meat (BYND); Vanda Pharmaceuticals (VNDA); Tesla (TSLA); Ecolab (ECL)’ Starbucks (SBUX); Fluor (FLR); Texas Instruments (TXN); UPS (UPS); International Paper (IP); Intel (INTC) ------------------------------------------------------------- Stock Alpha (2) The following two articles talk about how our trend towards vegetarianism and veganism are having on food industry trends and food-related stocks. The first article is Americans, especially millennials and Gen Z, are embracing plant-based meat products by Sheril Kirshenbaum and Douglas Buhler on the GreenBiz site. These researchers find that “With debate over the impacts of meat production intensifying, we have been tracking U.S. attitudes related to plant-based alternatives through Michigan State University’s Food Literacy and Engagement Poll. The results reveal a growing appetite for plant-based meat among consumers, especially millennials and Generation Z… Our survey found that during the previous 12 months, 35 percent of respondents had consumed plant-based meat alternatives. Of that group, 90 percent said they would do so again. Among those who had not yet eaten plant-based meat alternatives, 42 percent were willing to try them, while 30 percent of that group remained unwilling. We also identified very significant generational differences in attitudes. Nearly half (48 percent) of respondents under 40 were already eating plant-based meats, while just 27 percent of those aged 40 and over had tried these products.” End quote. The second post comes from Interactive Investor with the title Why this $5bn stock is not just for vegans by Rodney Hobson. Mr. Hobson focuses on the extraordinary stock alpha of Beyond Meat’s stock price. It soared from its IPO price of $25 to about 10 times that and is now back to around $80. His comment, “There is no shortage of rivals making vegan alternatives to meat and competition is likely to intensify. However, those companies with a solid base and proven track record are ahead of the game. Beyond Meat has been going for 10 years now.” End quote. ------------------------------------------------------------- Stock Alpha (3) And finally, here’s a story to cheer every ethical and sustainable investor! It’s by Brendan Coffey – who I’ve previously quoted talking about the remarkable stock alpha that ESG stocks are having this year. Writing for Forbes.com, his post is titled, ESG Stocks Are Beating The S&P By 45% This Year. Yup, he says that “ESG funds are raking in the dough in 2019, pulling in $13.5 billion in new investor money in the first three quarters of the year, according to a recent report by Morningstar. But how is the ‘typical’ ESG portfolio doing? It’s handily besting the S&P 500, returning more than 32% to the S&P’s 22%, through October. That’s a 45% outperformance.” End quote. So, as one famous stock market commentator says, ‘stay with the drill!’ ------------------------------------------------------------- Well, these are my top news stories and tips for ethical and sustainable investors over the past two weeks. Again, to get all the links or to read the transcript of this podcast and sometimes get additional information too, please go to investingforthesoul.com/podcasts and scroll down to this episode. And be sure to click the like and subscribe buttons in iTunes/Apple Podcasts or wherever you download or listen to this podcast and please click the share buttons to share this podcast with your friends and family. That way you can help promote not only this podcast but ethical and sustainable investing globally and help create a better world for us all. Please don’t hesitate to contact me if you have any questions about the content of this podcast or anything else related. A big thank you for listening. Come again! And my next podcast is scheduled for December 6. See you then. Bye for now. © 2019 Ron Robins, Investing for the Soul.

Amber Stott of the Food Literacy Center discusses how food education, access and public health factors drove her to found the organization in 2011, and how, in the succeeding years, it developed into a model for bringing food education to schools. Learn more and support the organization at foodliteracycenter.org.

Kirsten and Melissa discuss Pig Tales by Barry Estabrook.  Estabrook writes engagingly on all things porcine.  Beginning with an in-depth look at the very prevalent wild hogs in the US, Estabrook then turns to how we farm pigs for meat.  This is the book to read if you want to understand the moral, environmental, sustainability, and health failures of conventional hog farming.   Join us for another great discussion.  

Kirsten and Melissa discuss the 5th book of the Food Literacy Book Club--Death By Food Pyramid: How Shoddy Science, Sketchy Politics and Shady Special Interests Have Ruined Our Health by Denise Minger.  Unlike the other books in the club that have focused on food production, this title expertly addresses how the Food Pyramid had food so wrong and how our health has suffered. This book is an excellent resource for regaining our common sense about food and beacon for those wanting to know where to go from here.  Hint--there is no one-size-fits-all, saturated fat is not a demon, our bodies need cholesterol, and at the end of the day, you need to eat real food.  Join us for a great discussion.  

We love onions. They’re a key player in our “mmmm that smells good! Whatcha cookin?” starter pack. But it turns out our bulbous little friends are pretty darn volatile (in more ways than one). Let’s peel back the layers and find out more! For show notes, quiz answers and teacher resources, visit https://phenomenom.com.au/nomcast/nomcast-episode-1/.

Kirsten and Melissa discuss the latest Food Literacy Book Club pick--The Third Plate by Dan Barber.  Barber, a chef, takes a long look at restaurants, the American diner, and the realities of agriculture.  Barber explains why diners and chefs will have to develop to support complex agriculture systems as resources dwindle, soil fertility disappears, and oceans are depleted.   What does the plate of the future look like?

Food Literacy is not just about your personal health! In this episode, Kirsten gets up on her soapbox and talks about why we all need to be food literate.  We tend to make changes and educate ourselves about food when we have a health crisis, but food literacy is so much more.  Food literacy is also about saving the planet, social justice, animal welfare, strengthening communities, building life skills, and more.  This is a call to action.  It's time to get real about food!

Kirsten and Melissa discuss the latest two selections from the Food Literacy Book Club.  Tracie McMillan's The American Way of Eating. focuses on those working on the lowest rungs of our food system--field workers, grocery store workers, and restaurant kitchen employees.  Joel Salatin's Twain-esque work Folks, This Ain't Normal explores (brilliantly) how cheap energy has turned food production (and a lot more) into anything but normal.    

Kirsten interviews Abby Lietz, the Education and Resource Coordinator for Food Finders Food Bank. We talk about the amazing work Food Finders does in our area.  Abby, whose role at Food Finders centers on food literacy, talks about reaching out into the community to partner with community members and other organizations to teach cooking classes and more at the education center. We also discuss the education garden at the center.  We make sure to tell you how you can access the food pantry, volunteer, and donate food too!

The second of two episodes discussing food literacy in the context of community gardening, ecology projects and...BEES? Featuring a fantastic discussion about bees on a college campus, the intersection between ecology and food literacy, the role higher-ed has to play in supporting environmentally-friendly projects, and how taking one small step at a time gets you one step closer to your goals. Featuring St. Kate's Biology Lab Manager, Chris Palahniuk, and St. Kate's biology senior and bee enthusiast, Marie Olson. Our Amazing Organizations! St. Kate's Biology St. Kate's Bio Club Marie! St. Kate's Community Garden Feed That Nation Instagram Website Music: "Delight", Dee Yan-Key

The first of two episodes discussing food literacy in the context of community gardening and agriculture projects, including talk about engaging gardeners of all ages, gardening as an educational and community-centering tool, gardening as a way to alleviate food insecurity, and links between agriculture, ecology, and spirituality. Featuring Co-director of Young Adult Spirituality with the Sisters of St. Joseph of Carondelet, Jennifer Tacheny. Our Organizations! Celeste's Dream Community Garden St. Kate's Community Garden Other Great Organizations! Land Stewardship Project Appetite for Change Gardening Matters Feed That Nation Instagram Website Music: "Delight", Dee Yan-Key

Kirsten and special guest Melissa Polk discuss the 2nd book in the Food Literacy Book Club series--The Omnivore's Dilemma by Michael Pollan.  We talk about the stars of the book---corn, Joel Salatin, pasture, livestock, and food literacy.  Melissa talks about creating a food culture for her family on her own since most of us in the US no longer have a traditional food culture to hand down.   The next book in the series is Tracie McMillan's The American Way Of Eating.  Join us in person on Saturday, March 23rd at 10:30 am at Main Street Books.  Buy your copy from Main Street and get 20% off.  You can always "join" the discussion on Food Smarts.  

Kirsten and Amie discuss the first selection of the Food Literacy Book Club--Animal, Vegetable, Miracle by Barbara Kingsolver. The in-person discussion was fantastic and we carry those themes into the podcast. This is the book that turned Kirsten into a farmer and, ultimately, a Nutrition Consultant and Food Literacy Educator. Drop us a line at kirsten@smallwondertfood.com and let us know what you thought about the book. We also talk fire cider and the phenomenon that is Salt, Fat, Acid, Heat. The February pick is The Omnivore's Dilemma by Michael Pollan.

Welcome everyone to another great episode this week Tuesday 1/22/19 @ 6:30pm EST / 5:30pm CST / 4:30pm MST / 3:30pm PST Call (347)857-1395 and press 1 to be live or click this link to listen on Nouvelle Urban Cuisine With Executive Chef N’gai Dickerson The Focus is on Food Literacy Nouvelle Urban Cuisine, role is to help the community understand the story of our food. Understanding the impact of your food choices on your health, the environment, and our economy. ... My purpose is to provide food education in a way that’s entertaining, informative and practical.

Welcome Everyone to our Debut Show this Tuesday 1/8/19 @ 6:30pm EST / 5:30pm CST / 4:30pm MST / 3:30pm PST  Call (347)857-1395 and press 1 to be live or click this link to listen on Nouvelle Urban Cuisine With Executive Chef N’gai Dickerson   The Focus is on Food Literacy  Nouvelle Urban Cuisine, role is to help the community understand the story of our food. Understanding the impact of your food choices on your health, the environment, and our economy. ... My purpose is to provide food education in a way that’s entertaining, informative and practical. 

Kirsten talks about the 6 food literacy book titles she recommends for those wanting to really understand how food is produced in this country, how it needs to be, and how we can take control of our health and our grocery dollar. In January, the monthly Food Literacy Book Club kicks off. If you can't make the local meeting, you can follow along with the podcast version right here on Food Smarts. Locals--make sure and buy your books at Main Street Books. Here are the books, in order, that we will feature over the next 6 months. Animal, Vegetable, Miracle by Barbara Kingsolver The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan The American Way of Eating by Tracie McMillan Folks, This Ain't Normal by Joel Salatin The Third Plate by Dan Barber Death By Food Pyramid by Denise Minger Subscribe to the Small Wonder Food Newsletter and follow Small Wonder Food on Facebook and Instagram to stay in the know.  

On this edition of Current State - A Serving Up Science takeover: The MSU Fall 2018 Food Literacy and Engagement Poll shows what Americans understand and are concerned about regarding their food; Low carb diets seem like a good idea on the surface, but all nutrients are necessary in moderation; You may soon be faced with another decision when buying meat at the grocery store: farm-raised vs laboratory-grown.

Kirsten and Amie talk about bad soup.   Breakfast for kids for a day of learning.  School lunches  Food Literacy--what kids aren't getting in school and need from you.   Blog Posts Kirsten refers to:   Back to School Brain Tune-Up Feeding Kids   Post defining Food Literacy

Kari sits down with chefs Katie Brown and Andrea Hediger at Raintree School. Katie Brown was born and raised in St. Louis, MO. She cooked in a variety of restaurants and food-focused non-profit organizations for 8 years and studied Nutrition and Dietetics at St. Louis University before becoming head chef at Raintree School. She has been at Raintree for five years. While feeding students scratchmade lunches, she hopes to also foster in them a passion for food, where it comes from, and ways to enjoy it. Andrea Hediger's love for cooking originated from spending time in her grandmother's kitchen at a young age. It was there where she learned the basics of cooking. To further her knowledge, she moved from her hometown of St. Louis, Missouri to Seattle, Washington and studied Nutrition and Culinary Arts at Bastyr University. One year ago she became sous chef at Raintree where she gets to practice her passion by feeding young eaters.

Tara talks with Chris Bailey about his thesis exploring food literacy and nutrition literacy among adolescents.  He is aiming to create a measurement tool for food literacy. What is health and unhealthy food?  How does that information become a literacy for young people?

On this week’s episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Linda Novick O’Keefe, the Founding CEO of Common Threads, a national food literacy program for children supported by the Foundation. Todd and Linda discuss the vital link between teaching kids to cook and kids' health. As always, Linda shares her Julia moment. Inside Julia's Kitchen is powered by Simplecast

Taking school lunches very seriously. In This Podcast: When you have a passion for food and teaching and helping your community as well as being creative and you find a group that melds all three, then you are going to find great pleasure in sharing about this group. Chef Molly Beverly tells us about Slow Food USA and their concept of changing our mindset about school lunches. We hear about The Ark of Taste, Food Literacy, and the Slow Food Movement.  Don't miss an episode! Click here to sign up for podcast updates or visit www.urbanfarm.org/podcast Chef Molly is Prescott, Arizona's creative food activist and teacher. As Prescott College Food Service Director and Chef for 9 years, she built the food service into a showcase of sustainable, educational, and tasty food. Molly has taught cooking since 1976 to adults and children at Prescott and Yavapai Colleges, most recently Edible and Delicious Science for Kids. She is a regular writer for Edible Phoenix and she operates a small organic farm and catering business. As Chair of Slow Food Prescott, she champions school gardens and sustainable food education. Go to www.urbanfarm.org/slowfoodprescott for more information and links on this podcast, and to find our other great guests.

This week, we bring you conversations with the three co-founders of “Food Literacy For All,” a weekly speaker series hosts experts in agriculture, food justice, sustainability, and more. Each talk is broadcast via Detroit Public Television and posted online. Students at the University of Michigan can take the course for credit, but the talks are … Continue reading The Founders of Food Literacy For All →

In today’s episode of The Plant Trainers Podcast, we talk with Char Nolan about understanding food literacy and how it differs in affluent and impoverished areas. If you are not familiar with food literacy yet, you will be. And you’ll want to share this episode with any parent, educator or human you know. But the truth is, food literacy is not just for kids…adults have a big disconnect with food as many don’t understand where it comes from, what effects processing has on our food and how foods affect our health. Let’s face it, with the convenience of prepared foods in grocery stores and restaurants there is a lack of planning and skill we need to make healthy choices. Char Nolan is a woman of many hats. She is first and foremost (unofficially) THE Philadelphia plant-based advocate. She is a Rouxbe certified chef, a food literacy educator, eCornell Plant-Based Nutrition graduate and more. She has worked alongside some of the greatest influencers in plant-based nutrition. You’ll get to see her passion about her latest project in our chat today. Char helps us understand how food deserts and impoverished communities are at a huge disadvantage and how we all need to be food literacy enthusiasts. Stay tuned right till the end to join us in the #plantkindness revolution and help pay it forward.   In this episode we discuss: Finding Plant-Based Commercials on tv Food literacy The origins of food Snap and food deserts Where kids are learning about food Yummy Foods Activity Book For Kids How to get kids involved in food literacy at home Getting food literacy into the schools Actionable tips to start with today   Links to things we mentioned: Thank you to our sponsor, . To see if you qualify, get your free quote today at  or mention the promo code “Plant Trainers” when you talk to a Health IQ agent. Char Nolan – ,   Thank you to this month’s Patrons for supporting us on : “Joe” Millie Pearson Stu Dolnick Mary Lou Fusi Carmen Fanous Emily Iaconelli Spanish Armada Don’t forget to contact us at  with your question for our Plant Trainers Facebook Lives!   We hope you enjoyed this podcast! Please take a moment and  – we would be grateful! This will help get our podcast out to others who may enjoy it. We promise to read your reviews and consider your feedback. This show is for you. Please subscribe to The Plant Trainers Podcast on , ,  or  so you will know when we release a new episode. We’re also available to ! Help us by spreading the news about our totally awesome Podcast!   Click  for a list of our services