Recent Articles About Faces & Visions

Faces and Visions of the Food Movement: Saru Jayaraman

Since 2009, the federal minimum wage has been stuck at $7.25 an hour. Low-wage workers are actually worse off now than they were in 1968, when the minimum wage reached a peak of $8.56 an hour in inflation-adjusted dollars. Yet as sobering as these statistics are, they don’t capture the complete story. Workers who don’t receive tips are guaranteed $7.25 an hour, yet tipped workers only earn a measly hourly wage of $2.13. Even more staggering, a recent study found that 41 percent of New York City’s restaurant workers are food insecure, and tipped workers are 30 percent more likely to struggle to put food on the table than those who earn tips.

While the top earners in the restaurant industry can make a good living, the average tipped restaurant worker can only expect to take home about $18,200 a year. The majority of these workers are adults and nearly a third of them have children. If working families are going to have a shot at economic prosperity, let alone making ends meet, then something has to give. Read more

Faces and Visions of the Food Movement: Farmer Michael Foley

Michael Foley is a Mendocino County, California-based farmer dedicated to helping young farmers find access to land and education. He wears many hats, including: farmers’ market manager, Vice President of the association behind that farmers’ market (MCFARM), and President of the Little Lake Grange. A former professor of politics at the Catholic University of America, Foley is also one the founders of the Grange Farm School and a mentor farmer at Brookside Farm, an innovative teaching farm. As you might expect, his focus is on the needs of the small farmer. Read more

Faces and Visions of the Food Movement: Katherine Deumling

Have you ever looked into your cupboards and sighed because you couldn’t figure out what to make for dinner? If so, Katherine Deumling is here to help. Deumling is the woman behind Cook With What You Have, a Portland-based company that encourages people to experiment in the kitchen with new ingredients while still relying on familiar staples. Her recipes celebrate fresh, seasonal fare and use simple techniques to build confidence in cooking with what’s on hand, without last-minute runs to the grocery store.

Deumling is also on the board for Slow Food USA and was the head of Slow Food Portland from 2003 to 2008. Civil Eats recently caught up with Deumling to talk about building healthy, just communities and reinvigorating the food movement. Read more

Redefined Palate: Sistah Vegan Project’s Breeze Harper Dishes on Mindful Eating

While just one percent of Americans abstain from eating animal products, veganism is gaining ground in the U.S. Jay-Z announced recently that he’ll go vegan for 22 days as “a spiritual and physical cleanse” and Al Gore recently decided to go vegan, which some speculate is a way to reduce his carbon footprint. These are just two examples of the personalities, products, and restaurants that are embracing plant-based diets, with health, animal welfare, and environmental concerns as common motivators. Read more

Faces and Visions of the Food Movement: Patrick Holden

Patrick Holden is a true visionary in the sustainable food movement. Based in the United Kingdom, he works internationally and locally. Patrick was director of the Soil Association from 1995-2010 and is a long-time advocate for organic farming, having spearheaded numerous campaigns in support of sustainable food. His farm, Bwlchwernen Fawr, is the longest established organic dairy farm in Wales. Patrick is now the founding director of the Sustainable Food Trust. Read more

Faces & Visions of the Food Movement: Samin Nosrat

Samin Nosrat creates community around food as a cook, writer and teacher in the Bay Area. From Chez Panisse to Tuscany, Piemonte to the northern coast of Iran, she has spent the past 14 years immersed in a life of cooking and learning beside groundbreaking chefs, home cooks, farmers, writers, and artists.  Drawing on this broad spectrum of experience, she brings to her all of her varied work a sense of humor and joy as well as a deep desire to empower and encourage people to find their own comfortable place in the kitchen.  She is currently at work on her first book Salt, Fat, Acid, Heat, to be published by Simon & Schuster in Spring 2015. Read more

Faces and Visions of the Food Movement: Leigh Adcock

Leigh Adcock is a powerhouse in the food movement. She has been executive director of Women, Food and Agriculture Network (WFAN) since 2008. Prior to that, she was a board member for the organization for 2 years, and served from 2003 – 2008 as executive director of the Iowa Farmers Union. Leigh has been instrumental in expanding WFAN’s scope to a national level, increasing membership more than six-fold, increasing funding from under $30,000 to $250,000 per year, and creating successful programs such as Women Caring for the Land SM,  a conservation program for women farmland owners, and Harvesting Our PotentialSM, the on-farm apprenticeship program which this grant proposal seeks to expand. She is also co-creator of the Plate to Politics project, a collaboration of WFAN, Midwest Organic and Sustainable Education Service (MOSES) and The White House Project, designed to recruit and train more rural and farm women all over the U.S. to run for public office at all levels, from the community to the White House. She grew up on a 360-acre conventional grain and beef cattle farm in northwest Iowa, which she currently co-owns with her mother. She and her husband and two teenage sons live on an acreage north of Ames, IA. Read more