When most people think of farming, ballet is not the first thing that comes to mind. But a Vermont-based project called Farm to Ballet hopes to change that. Throughout the month of August, the project is hosting a series of performances on farms throughout the state. Each show takes place at the site of different farm or farming nonprofit, and some have added meals and fundraising elements, such as silent auctions to the evening’s events. Read more
“At 6 a.m., I gotta get my kids up, grab my things. Sometimes I grab a sandwich, sometimes I grab nothing.” This is the voice of a mother and resident of Far Rockaway, New York, as recorded by her 18-year-old son Joshua Miranda. He produced a radio segment about her efforts to eat and cook healthy food, in this under-resourced neighborhood on the outskirts of New York City. Read more
Every year farmers plant corn on close to 80 million acres of land throughout the United States. This much-critiqued staple of American agriculture is incredibly resource intensive. To produce 200 bushels, an acre of corn requires 160 pounds of nitrogen and 600,000 gallons of water. And these “inputs,” as they are called, have consequences. Read more
Dumpster divers of the world, unite. Last week, food waste activist Rob Greenfield offered to pay the fines and bring some media attention to anyone who gets arrested or ticketed for taking and eating tossed food.
Greenfield has been drawing attention to food waste by traveling the country, engaging local communities, and photographing the enormous quantities of wasted food he finds. Now he hopes more Americans will begin looking at the problem directly by trying it themselves by taking people’s fear of arrest and fines out of the equation. Read more
In 2009, Dr. Ann Thorndike and a team of researchers implemented a change in the Massachusetts General Hospital cafeteria. Foods received green, yellow or red dots to show where foods were ranked on a spectrum of choices. As the hospital described it, “green for the healthiest items, such as fruits, vegetables and lean sources of protein; yellow for less healthy items; and red for those with little or no nutritional value.”
Known to many as “traffic light” labels, this system had been championed by everyone from the hospital’s wellness program to its VP of human resources. “Everyone was talking about it,” Dr. Thorndike says. “If we were going to do this, I wanted to study it and make sure that it worked.” Read more
Whether its canned goods or pantry items, most people leave food behind when they move. As one whose family ran a moving company, Adam Lowry saw pounds of food go to waste. Until one day, he had an idea.
“We figured we’d just ask people,” recalls the founder and executive director of Move for Hunger, a hunger relief organization that works with relocation. “In the first month we collected 300 pounds of food.” Read more
Last August, 28-year-old Tara Whitsitt took a vintage school bus and filled it with fermented foods, live cultures, and a “fermentation station” before setting out on a yearlong project to travel the United States. In just six months, Fermentation on Wheels has already made 27 stops in six different states. Read more