Keep up with the latest policy news, USDA Funding Announcements, and food systems happenings in the Northeast.
The Green New Deal (GND) resolution was released last week, and includes agriculture in its approach to mitigating climate change. It is intentionally written as a scaffolding for developing more specific legislation, and holds potential for our particular agricultural strengths and needs here in the Northeast. Here are some ideas to get us started.
Gerldine Wilson started a community garden to address food access and the need for green space in her neighborhood. Learn more about her neighborhood, and her personal journey, in the community food movement.
Julie Rosali Garay-Perez is a senior at Eastern Connecticut State University and the Youth Organizer at F.R.E.S.H. New London. Learn more about her journey of self-discovery through food justice and the her experience at the recent It Takes a Region conference.
As one part of our commitment to racial equity and food justice, Food Solutions New England (FSNE) has been working to normalize conversations about the role of racism in shaping our food systems (local, regional, national and global). We believe that by building awareness, shifting attitudes and changing behaviors, we can create conditions to increase capacity and fuel courage to identify and address the different ways that bias, prejudice, privilege, and oppression show up in our work and lives. We are also realizing that one of the powerful ways to change institutional and structural racism in the food system is to continue to support changes at the level of the individuals who can influence these structures.
Larkin Christie is a non-binary 17 year old activist and writer. This a reflection on their recent experience attending NESAWg's It Takes a Region Conference, and suggestions for how the food movement can better include marginalized communities.
Sweet Amalia Oyster Farm owner and operator Lisa Calvo used Farm Bill funding—Northeast Sustainable Agriculture Research and Education (SARE) Grants—to conduct on-farm research to improve farm efficiencies and sustainable production practices to support her business and the growing shellfish industry. This is the fourth article in a series of interviews exploring how policies in the Farm Bill influence people, programs, and food systems throughout the region.
6 questions for Omar and Jonah on supporting cooperation among new Americans in Maine
Tooth of the Lion Farm and Apothecary owner and farm manager Katelyn Melvin used Farm Bill funding- a Value Added Producer Grant- to build her herbal business and support marketing for her farm-grown tinctures and teas during her critical first season. This is the third in a series of interviews exploring how policies in the Farm Bill influence people, programs, and food systems throughout the region.
Crossroads Community Food Network uses Farm Bill funding- including the Local Food Promotion Program, Community Food Projects, and Food Insecurity Nutrition Incentives Program- to build accessible markets and serve low-income food entrepreneurs in Maryland. Christie Balch, Crossroads Community Food Network’s Executive Director, answers questions about the organization, and business owner Nancia Sical shares her experience of using the community kitchen that was made possible by these Farm Bill programs.
Editor’s note: Hartford Public Schools in Hartford, Connecticut was awarded a 2017 USDA Farm to School grant to incorporate higher volumes of local food into the school menu. The grant will allow the district to install new processing equipment to establish an enhanced "central production kitchen" in Hartford's Journalism & Media Academy. This kitchen will process, package, and distribute local foods to a network of eighteen schools while increasing the flavor and variety of school meals. Hartford schools will also expand the district's partnership with FoodCorps to increase nutrition promotion and food education in both the classroom and cafeteria. We wanted to learn more about this important project and the crucial support of farmers, FoodCorps, community partners, and the USDA that made it possible.
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