Articles in Advocates
On a long trip across America’s heartland, I spotted a pair of button eyes peering out at me from a passing semi truck full of livestock. The pig that I had locked eyes with was probably being taken to slaughter. I lost count of how many large-scale animal-transport trucks I saw while traveling Interstate 80 through farm country, each carrying animals, including turkeys for Thanksgiving, shoulder to shoulder, listless as wet carpet.
Those images made for a stunning contrast when I arrived at Ham Sweet Farm in Williamston, Mich., owned and operated by Kate Spinillo and her husband, Christian.
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It looked so peacefully perfect that it might well be an artist-created movie set, from the goats sitting on a kiddie playhouse in a pen nearest the road, to the sweet yellow house with the wrap-around porch, to the pigs eagerly grunting and munching on leftover jack-o’-lanterns and enjoying scratches behind the ears, to the acres of oak and hickory that stretch out at the furthest reaches of the property.
Theirs is the idyllic farm that concentrated animal feeding operations (CAFOs) want you to picture when they advertise industrially-raised meat, the same type of animals that were being transported in those interstate semis. But that sort of advertising is an illusion that attempts to mask the reality of how mass-market animals live and die.
The Spinillos say that putting the finest product out to market begins and ends with happy animals. Selling direct-to-customer and as part of a meat CSA, Ham Sweet Farm provides heritage breeds of pork, beef, chicken, turkey and eggs to their community, including restaurants and a food truck. Amazed by the fact that they are able to maintain their operation while they both work full-time jobs outside the farm, I asked Kate how Ham Sweet Farm came to be.
“It started simply enough, with both of us working on farms, more as an outlet and interest than anything else. But once you start, it gets into your blood. You want the work, the challenge, the tangible reward at the end of a day of work and problem-solving.
“It’s as much about the relationship you have with the land you’re working on or with, as it is about the animals you’re raising or the produce you’re growing. It all falls together into one panoramic picture of the way you want to live your life, and also the way you want the food you eat to live its life.”
While we were enjoying a drink on the front porch and taking in the cornfield across the street, the gang of turkeys strolled in front of us, seemingly with a group goal or destination. With an arresting blend of humor and salt in her voice, Spinillo pointed out the difference between pastured and CAFO turkeys.
“Our turkeys are pretty friendly, and like to climb out of their mobile fencing to parade around the house, the driveway, the shop, various barns, our neighbor’s house, the mailbox and occasionally our front porch.
“The toms also like to get out and torment our big Blue Slate tom, ‘Phil Collins,’ but the joke is on them, because he is a permanent resident of the farm. Being heritage breeds, they retain their abilities to fly, so some of them roost in the trees or on top of our garden fence posts at night. Industrially-raised turkeys grow so fast and have such large breasts that they can hardly walk, let alone fly, toward the end of their lives.”
She explained the turkeys consumers find in most stores are broad-breasted white turkeys, which take about 5 months to raise before they go to the butcher. The Spinillos’ birds, by contrast, hatch in the spring and grow for about nine months before slaughter. They’re smaller than typical turkeys you find in the grocery store. Butterball would consider them “average,” Kate said.
“The flavor of our turkey last year, though, was phenomenal. One family worried about the smaller size of our birds, and so purchased an extra breast to serve on Thanksgiving … no one ate it, because our pasture-raised turkey was just that good.”
In an age where some stores put turkeys on sale for as little as 50 cents a pound, the cost of a pasture-raised bird — $9 a pound for a whole turkey — might seem shockingly high to some, but it takes into account the value of what it takes to bring the animal to market.
“Other than pigs, which we are raising to three times the age of the average CAFO pig, turkeys are our greatest investment. Seventy percent of the cost of a Thanksgiving turkey is to cover hard feed costs; the other 30% should theoretically cover the cost of the bird itself, processing, equipment, and your time.”
The percentage is theoretic, she said, because of the amount of human labor it takes to care for them daily for nine months is quite great.
Deeply committed to being a part of the local economy, the Spinillos understand well that not everyone can afford their meat, and go to great lengths to meet the needs of their customers, even arranging payment plans and deliveries for families who need those options. Still, it causes them to flinch when someone tries to imply their product isn’t worth the price.
“People see your heritage bird pricing and balk, but they forget that a turkey is good for multiple meals,” Kate said. “Thanksgiving dinner, leftovers, and then you make soup and stock from the bones. Turkeys should not be a disposable dinner, and we don’t price them like they are.”
Spinillo suggests that one of the easiest and most budget-friendly ways to support a small farm like theirs is to learn to make use of less-popular cuts.
“What’s frustrating is that people love the idea of the farm, they love coming to visit, and I think they love the romantic idea of purchasing directly from the farm raising the meat (or eggs or produce). But everyone wants the cuts that they know — steaks, belly, eight-piece chicken.
“The parts that we cannot GIVE AWAY are things like poultry feet and necks (duck, chicken, turkey), gizzards of all kinds, pork and beef offal (liver, kidney, heart, tongue). These all represent some of the best and most nutritious eating on the animal, as well as the cheapest cuts, but much of it we end up eating ourselves because we cannot give it away, let alone sell it.”
Slow Cooker Turkey Neck Bone Broth
Prep time: 5 minutes
Total time: 24 hours
Yield: 8 cups
1 turkey neck
Any other bony pieces, including feet or tail
1 onion, halved
1 large parsnip, peeled and cut into 2-inch chunks
10 whole peppercorns
2 bay leaves
1 tablespoon apple cider vinegar
10 cups water, or enough to generously cover the ingredients
1. Place all of the ingredients in a large slow cooker and heat them on low for 4 to 6 hours.
2. Pull out the turkey neck and any other bones that may have meat attached. Pick off the pieces of meat and save them for another meal. Return the bones to the slow cooker and let the bone broth cook on low for an additional 20 hours.
3. Strain out the bones, vegetables and spices. Let the bone broth cool to room temperature before storing it in the refrigerator. It should be quite gelatinous by the time it is chilled. Bone broth also takes well to being frozen and can be a go-to for holiday meals.
Main photo: Turkeys at Ham Sweet Farm in Williamston, Mich. Credit: Kate Spinillo
One major takeaway from Terra Madre 2014 was that that despite the unique culture and traditions that exist within indigenous communities across the world, we are all united by an undeniable web of interconnectedness.
Over and over again during the five-day event, you could see people bridging gaps and forging relationships over the ties that bind us, namely food and how it shapes communities and cultures.
Turin, Italy, was the site in late October of Slow Food’s Terra Madre, a biennial, global event. With a focus on indigenous communities and farmers, some 158 global food communities gathered to exchange ideas on sustainable agriculture, fishing and breeding with the goal of preserving taste and biodiversity.
It was powerful to witness this discovery of interconnectedness that exists despite the distances that separate various indigenous communities. Norman Chibememe, a farmer from Zimbabwe, said that before coming to Terra Madre he thought he was alone in the challenges he regularly encounters at home. “I’ve learned from my new friends from half way around the world that they, too, are working with the same challenges. I am going home with some new ideas of how to change things in my community,” Chibememe said.
Terra Madre unites people from across the globe
During workshops in the Indigenous Terra Madre salon and conversations at country stalls, people from indigenous communities engaged with each other and the public through a vibrant exchange of stories about the problems they face in their respective countries. A French couple I spoke with came to Terra Madre specifically to speak with delegates from African countries confronting security or health challenges. Unable to travel themselves to all the countries affected, Terra Madre gave them the opportunity to get an insider’s view on how food issues are affected by such conditions.
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Participants were also surprised to discover non-food cultural similarities despite living on different continents. A Moroccan woman who produces argan oil stopped two young Sami women who had just arrived from their home in the Arctic to share her astonishment how certain elements of their traditional dresses were like those of the Amazigh people, also known as Berbers, of North Africa. From the color of their clothes to the threading used to the geometric patterns on their ankle coverings being identical to those used in making traditional Amazigh rugs, the similarities were striking.
This was the fifth visit to Terra Madre for Susana Martinez, a yacón farmer from Argentina who is proud to share her knowledge of this crisp, sweet-tasting tuber, also called a Peruvian ground apple, with those outside of Argentina. A farmer from Venezuela whose community has virtually lost all knowledge of how to work with yacón met Martinez and invited her to his region to teach younger farmers how to grow and process the plant. Shea Belahi, a farmer from Illinois who is looking for new crops to grow on her farm and is intrigued about the properties of yacón — it has low sugar levels, making it suitable for diabetics — discussed the growing conditions needed for yacon with Martinez. As she walked away, Martinez said these interactions are the magic of Terra Madre. They “help me in knowing that someone else cares about what I do,” she said.
The wealth of knowledge and the challenges faced by indigenous communities and global farmers, such as climate change, land-grabbing and resource management, were at the forefront of the five-day event and provided visitors the opportunity to gain new perspectives on issues concerning indigenous people around the world.
Phrang Roy, director of the North East Slow Food and Agrobiodiversity Society, or NESFAS, discussed the need for a more inclusive approach that treats the custodians of traditional knowledge and modern-day researchers as equal and diverse knowledge holders. He said more than 350 million indigenous people populate the globe — a greater number than the population of Europe — and they form “a community of people connected to the land, with their own systems of connecting to nature. Basically, they are all agronomists.”
He announced that NESFAS, in partnership with Slow Food and the Indigenous Partnership for Agrobiodiversity and Food Sovereignty, would be hosting the second Indigenous Terra Madre 2015 next fall in Megahalaya in northeast India, a region on the border of Bhutan, China, Myanmar and Bangladesh. Under the theme of “The Future We Want: Indigenous Perspectives, Indigenous Activities,” the event plans to bring together representatives from more than 300 indigenous communities to showcase indigenous knowledge of local food systems and preserve biodiversity within their regions and discuss how to bring their knowledge and vision of food production into modern times.
The infectious energy, friendships and networks developed by the indigenous people and farmers at Terra Madre 2014 demonstrate there is an appetite for change growing among these communities and a global momentum to safeguard their wealth of diverse flavors and cultural knowledge to create a better world.
Main photo: An Indonesian delegate shares her knowledge about Indonesian teas and spices with public workshop participants. Credit: Cameron Stauch
The days following a holiday are always a bit of a downer. And all too often it’s just a matter of time before the importance of the occasion becomes a distant memory as we return to the status quo of living our everyday lives.
Wait, you didn’t know Friday, October 24, was a holiday?
OK, perhaps not a holiday exactly, but for food geeks like me it was a day where houses were filled with brightly colored fruit and vegetable balloons and salubrious meals were followed by delicious-but-still-nutritious desserts. Food Day was created by the Center for Science in the Public Interest to raise awareness about the story of food from farm to table and back to soil to encourage dietary changes that support health, community, and the environment.
Why what you eat matters
In my own world, though, October 24 is just another day to do what I always do: teach people about why what you eat matters, farm to fork. I first began making the connections between what I ate and how it affected our planet and its peoples almost 20 years ago, learning from a professor who had been teaching “nutrition ecology” for decades. Learning to think beyond myself when it came to food was an “Aha!” moment for me. It has had an indelible effect on everything I’ve ever done in my career as a nutrition scientist.
ZESTER BOOK LINKS
By Barton Seaver and P.K. Newby
As you probably already know, nutrition is a science focused on how food impacts health and disease, which is in essence biochemistry and physiology. Fundamentally, nutrition is based in the biological sciences, hence rooted to an individual. The concept of “nutrition ecology” was first coined in the early 1980s and remains unfamiliar to most people (including most nutritionists, by the way, since thinking outside the body is not standard practice for them, either). In essence, nutrition ecology expands how we think about food beyond health, a paradigm that includes the impact of our food choices on the environment, economy and society as a whole.
In other words, when it comes to what you eat, it’s not just about you.
Of course, diet impacts your own health, weight and risk of disease: 80% of chronic diseases are essentially preventable through modifiable lifestyle factors such as diet, and better food choices will lead to a longer life filled with more active years. If you’re not yet paying close enough attention to your own well-being, now’s a great time to think about the kinds of changes you can make to improve your own health. Yet the spirit of Food Day truly becomes alive when we step outside ourselves and deeply consider why what we eat matters — apart from our own bodies. How food is grown and what resources are used to produce it, including feed, land, water, fuel, fertilizers and soil; who grows it, and how fairly she or he is treated and remunerated; how it gets to you and how much it costs; and how food is disposed and/or wasted — should you be lucky enough to live in a place where surplus exists — all matter.
Sound like a tall order to consider all of that next time you’re making a meal?
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It’s true that the road to healthy and sustainable eating is rife with complexities. Yet if you’re not up for a semester-long course in farm to fork eating, like the kinds of classes I teach, the good news is that cutting back on animal foods like beef, pork, lamb, and poultry (especially processed products) and increasing your consumption of vegetables, fruits, whole grains, nuts, beans, and legumes will go a long way toward improving your health as well as the environment, due to the much smaller carbon- and water-footprint of plant-based diets. And that simple change, if enough people do it, can lead to many other large-scale positive effects elsewhere in the food system.
Sure, there’s a lot more you can do aside from consuming less meat, and Food Day is a terrific opportunity to educate yourself about critical food issues from farming to food waste, chemicals to climate change. And, as long as you ensure your sources are science-based, there are myriad places to help you put into practice the principles of nutrition ecology.
But Food Day is just one day, and now it’s over — and, if we’re being honest, most people probably didn’t even know about it, anyway. And that’s OK because, let’s face it, every day is food day, really. Not only do we need food to live, but food is an integral part of our cultural identity and, for many, a source of joy and connection to ourselves, others, and the planet we share. To quote Kurt Vonnegut, food is practically the whole story every time. Far more important than celebrating a day that quickly lapses into the past is to make your food choices matter in the present every time you shop, cook, eat and drink. With each bite, you have the opportunity to invest not only in your own health, but to cast a vote about the kind of world we want to live in, together.
I hope there will be a time when we don’t need a special day to remind us.
Main photo: The Copley Square farmers market in Boston. Credit: P.K. Newby
The demographics of the United States reflect an increasingly global world, and so do the demographics of our farm operators. The U.S. Department of Agriculture recently released the nearly complete Agriculture Census for 2012, a database that is completed every five years.
FARMERS OF COLOR
A three-part series to make visible the lives of the invisible
Part 1: Data, maps and a history of exclusion from land ownership.
Part 2: Female farmers of color.
Part 3: In moving pictures, farmers of color talk about their work, challenges and dreams in three short videos.
With each update to the census, the type of statistical information available increases, in particular in the area of farmers of color. Yet, a simple Google search on basic statistics and stories about Native American farmers or African-American female farmers, for example, uncovers few detailed stories.
More often than not, the information that can be found is about those who dominate the agriculture industry — white male farm operators. Numbers often determine what and who is covered in depth. But equally true is that this country has a long history of institutional exclusion and racism against Native American and African-American farmers, other farmers of color and women. Yet it is Native American and African-American farmers and their ecological knowledge of farming traditions that built this country.
Data on farmers of color in the United States
In the United States, the vast majority of farmers continue to be white men, but the number of farmers of color is increasing.
More than 80% of all principal farm operators in the U.S. — the person primarily responsible for the on-site, day-to-day operation of a farm or ranch, as defined by the USDA — are white men (1.7 million out of a total of 2.1 million), according to the 2012 Census. Of the total principal operators nationwide, 95 percent are white, including 96% of male farmers and 93% of female farmers.
Between 2007 and 2012 — the period included in the 2012 Agriculture Census — every category of minority principal farm operators increased. Latinos farmers increased significantly, followed by American Indian, African-American, Asian, multiracial and Native Hawaiian and other Pacific Islanders.
Where are these farmers of color — in what states and counties do they farm? This series of four informational maps shows the top five states where farmers of color – Native American, African-American, Latino and Asian — are growing roots by county and state.
Historical exclusion of farmers
Civil rights abuses in USDA state offices existed from the agency’s inception, based on a 1997 USDA-commissioned investigation,”Civil Rights at the United States Department of Agriculture” and the General Accounting Office’s 2008 report “U.S. Department of Agriculture: Recommendations and Options to Address Management Deficiencies in the Office of the Assistant Secretary for Civil Rights.” More recently, the nation witnessed the Pigford I and II settlements, class-action racial discrimination lawsuits filed by black farmers who were denied loans and other federal aid between 1981and 1996. Many farmers included in the settlement are still awaiting disbursement.
The Pigford settlements, which lately have been mired in accusations of fraud, highlight the country’s ongoing divisive stance about race and reparations. Meanwhile, other groups, including Latino, Native American and female farmers are seeking compensation and awaiting judgment or payment.
To quell growing discontent about reporting civil rights complaints, U.S. Agriculture Secretary Tom Vilsack produced a civil rights fact sheet on “USDA Accomplishments 2009-2012.” As of July 2014, the USDA has announced grants to help veteran and farmers of color get started in the industry. Despite these efforts, a profound distrust of USDA offices and officials continues.
Reparations and the white environmental movement
Ta-Nehisi Coates recently published a piece on “The Case for Reparations” in the May 2014 issue of Atlantic. Coates begins by explaining how government programs, instituted from the end of slavery to the present, systematically denied, stole or swindled African-Americans out of their land and home ownership.
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In June 2014, Carolyn Finney, a geographer at the University of California Berkeley, published “Black Faces, White Spaces: Reimagining the Relationship of African-Americans to the Great Outdoors“ in which she redefines African-Americans’ long and profound relationship to the environmental movement, though it has largely been invisible or ignored. Through her own family’s story of land dispossession and those of others, Finney has collected the stories of unseen pioneering African-Americans and their diverse connection and commitment to the great outdoors. Her research reinserts African Americans back into the predominantly white environmental movement narrative in the United States.
And finally, the Green 2.0 Working Group published The State of Diversity in Environmental Organizations: Mainstream NGOs, Foundations & Government Agencies in June. The report concluded that a green ceiling for people of color; unconscious bias, discrimination, and insular recruiting practices; and a lackluster effort and disinterest in addressing diversity still exist in environmental organizations across the country.
Finney’s book, Coates’ article and The State of Diversity In Environmental Organizations Report reveal a historical context that have allowed exclusion to persist to this day. Both Finney and Coates begin and end with land ownership and dispossession, and both elegantly shine a light on African-Americans and other people of color. They make visible the invisible, and they make people of color the main story.
Main photo: Cynthia Hayes is the founder of the Southeastern African American Organic Network, or SAAFON, based in Savannah, Ga. Credit: Sarah Khan
I have met the next generation of bread.
I’m more than a little susceptible to hypnosis by wheat, but if you believe in bread, what Blair Marvin and Andrew Heyn are doing might mesmerize you too. If you doubt bread, their story might make you reconsider.
Tucked high on a hill in Vermont, Elmore Mountain Bread makes a future that I think will last. Marvin and Heyn bake sourdough bread in a wood-fired brick oven, which is standard operating procedure for artisan bread. However, they also mill their own flour.
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Wheat and gluten are the latest bull’s-eyes in the American game of dietary roulette. Remember when eggs, butter and red meat were reviled? Some people are finding their way back to bread through small-scale bakeries and long sourdough fermentations. The next road on the path back to bread might be bakery milled grains.
“We want to make the best bread we can, and it’s a no-brainer that milling is a part of it,” Marvin said as she filled a rack at a small supermarket with fresh-baked loaves in paper bags. The birds on her arm tattoo flew as she worked. A small tag on the rack announced that the flour was freshly milled. A little red stamp of a millstone on the bag gave the same notice. The change is much bigger than these words and signs show.
The day before, Heyn poured grain into the hopper above the stone mill he had built. Every half hour, a timer went off and Heyn or Marvin left the bakery to scoop flour from the rectangular bins attached to the sifter. The sifter allows them to remove a small portion of the bran, and bake with a very white — yet nearly whole-grain — flour, using almost the whole kernel.
A few bakeries now milling their own flour
Research on how milling affects the nutritional value of flour is minimal, but wheat processing is being scrutinized as celiac disease and non-celiac wheat sensitivities are investigated. A handful of bakeries across North America are choosing to mill their own flour in pursuit of peak flavor and nutrition.
Elmore Mountain Bread is remote, near the edge of the state’s fabled Northeast Kingdom, but the bakers are not isolated. America lacks a formal apprentice system for bakers, so good bread advances through a network of online and live resources, such as King Arthur Flour’s baking school and the Bread Bakers Guild of America. Bakers get to know one another by email and by traveling to see one another’s setups.
Miller-bakers Julie Lomenda from Six Hundred Degrees Brick Oven Bakery in Tofino, Canada, and Dave Bauer from Farm & Sparrow in Candler, N.C., came to see the Vermont bakery on separate visits, and they got the couple thinking about milling.
Closer to home, Bread & Butter Farm in Shelburne, Vt., mills for its baking. In the spring, Heyn and Marvin’s son Phineas gave them the impetus to start.
“One of the only things he ate every day was baguettes,” Andrew said. “As I was doing the ordering, which was typically 30 bags of white flour and two bags of whole wheat, I realized that this was refined foods. Organic, but refined.”
Heyn and Marvin wanted to use whole grains but remain loyal to their customers and product line, which was thoroughly artisan but did not feature whole grains. The bakery began 15 years ago, and they’ve owned it for a decade. Through that cross-continent network of bakers, Heyn designed a mill that would suit all their goals.
The brainstorming took place largely on email. Cliff Leir from Fol Epi in Victoria, Canada, sent pictures to Heyn of the mill he had built. Heyn collaborated with bakers Fulton Forde and Bryn Rawlyk, who also wanted to build their own mills. The three worked out details for a rustic, simple machine in a very 21st century fashion, without ever talking on the phone.
The metal work was more tangible and local. Friends who live down the road from the bakery fabricated the framework for the millstones. Iron Art had made the door for the bakery oven, and helped make the oven loader too. The sifter they bought ready made, but Heyn is about to make a new set of screens to better regulate the sifting.
Six years ago Heyn brainstormed designs for the next generation of wood-fired ovens with mason William Davenport of Turtlerock Masonry Heat, incorporating ideas from the Masonry Heater Association. Davenport built the oven for Elmore Mountain Bread, and its features are now common in micro-bakeries. Turtlerock is no longer in business, but former apprentice Jeremiah Church is still building ovens.
All of this tinkering, until the mill, has been to serve efficiencies. Heyn has an engineering mindset, and as he’s engaged in his work, his brain is always working out improvements in their system. Marvin has been an eager partner in this thinking, because she wants to minimize wear and tear on their bodies in what’s a very physical job.
The mill adds rather than subtracts work, but the two of them are gung-ho about this latest innovation. Even though the grains cost about as much as the organic flour they were using, the difference in product is worth it because they want to make the best bread they can.
Elmore Mountain Bread delivers about 500 loaves three times a week in a small radius near Stowe and Montpelier. The bakers still use roller milled flour to make a focaccia served in restaurants, but that is only about 20% of their production.
So far, they haven’t figured out an effective way to announce the difference in their main ingredient. Aside from the little millstone graphic and note on the bag, they don’t have much direct contact with their buyers. This is the way it is for bakers. Even in a retail setting, customers don’t want to chat about what’s in a loaf, the way someone might linger over ingredients while sipping a beer.
I am hoping that this will change. The media are a big voice in the popular campaign against bread, and positive stories about flour are rare.
For now, the bread speaks for itself, though I might serve as a ventriloquist. I didn’t taste any Elmore Mountain Bread before it started milling. Usually I’m all pancakes, all the time. But these loaves made me forget the griddle. The flour smelled so fresh and fieldy, and the breads were hauntingly tasty. I have a new enchantment.
Main photo: Blair Marvin and Andrew Heyn divide and shape dough at Vermont’s Elmore Mountain Bread. Credit: Amy Halloran
Some volleys in the battle to make school food healthier can sting.
“I was told after removing chicken nuggets from the menu that I was taking all the fun out of school lunch, which was a pretty harsh thing to be told,” said Sunny Young, Program Manager of Good Food for Oxford Schools, an initiative to improve the nutrition of cafeteria meals and educate students and their families in Oxford, Miss., about better food choices.
Pam Weisz is deputy director of Change Food, a nonprofit that works to raise public awareness and educate consumers about problems with the U.S. food system. Learn more at www.changefood.org.
But, Young said, “We make decisions based on the welfare of our children.”
Young spoke at TEDxManhattan, a one-day conference in March featuring leading innovators in the food movement, citing dire statistics demonstrating a critical need for better food choices.
Forty percent of Mississippi’s children are overweight or obese, she said. According to the Centers for Disease Control and Prevention, childhood obesity is linked to heightened risks of cardiovascular disease, diabetes, bone and joint problems and sleep apnea, as well as social and psychological problems.
“In order to change these really scary statistics, we need a paradigm shift in the way that we think about food and the way we eat food,” Young said.
She cited reasons for hope. A recent evaluation of Good Food for Oxford Schools, conducted jointly by the University of Mississippi’s Center for Population Studies and the university’s Department of Nutrition and Hospitality Management, showed that the program is having an impact.
“What we’re doing is working,” she said. “It’s changing eating habits,” at school and at home.
The program has a three-pronged approach, working in the cafeteria, the classroom and the community. In school cafeterias, she said, “We are transforming what the kids are seeing on their trays,” with menus featuring more fresh, local food. The proportion of the cafeteria menu cooked from scratch grew from 30% to 75% during the 2013-14 school year.
That startling increase came from replacing overly processed items with whole food — for instance, replacing those sacrosanct chicken nuggets with baked chicken. Newly trained staff also replaced frozen foods with items such as pot pies and stir-fried foods. They tapped into recipes from TheLunchBox.org, a site started by Chef Ann Cooper, a longtime advocate for healthier school food (and Young’s boss before she came to Oxford).
The “Harvest of the Month” program in the cafeterias helps promote the use of more local food, with the added incentive of a sticker for younger kids who try something new.
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But, she noted, “You can’t just put this food in front of kids and expect that they’re going to love it and eat it.”
That’s where the classroom lessons come in:
“We get them to touch and feel foods, Young said. “We bring in the farmer. We bring in chefs. They do cooking demos in the classroom. We really allow students to experience the joy of food.”
The district’s middle and high schools now have salad bars, and Young’s goal is to get them in elementary schools during the current school year.
The older kids’ incentives: more control over their schools’ food choices.
“Stickers and dressing up like a carrot doesn’t work so well,” Young said of the middle and high school crowd. “So what we’ve done is empower the students themselves.”
Young launched food clubs in the district’s middle and high school, where students cook, eat and learn together. The club also provides suggestions to improve cafeteria menus.
School gardens are also part of the program, and will be expanded this year thanks to an AmeriCorps-affiliated FoodCorps member now working with the program. Young is working to get schools to incorporate the gardens into the curriculum, but the gardens are already having an impact. She noted that when a group of third-graders was asked last year to draw a carrot, all the students involved in the school garden program drew it growing underground, unlike the other children who simply drew carrots without any context.
Community steps up
The third piece of Good Food for Oxford Schools’ work is in the community. The program works with farmers markets and organizes community events, such as a Gospel Choir Showcase that featured choirs singing on the Oxford town square interspersed with messages about Good Food for Oxford Schools and food samples from the improved school menu.
Young’s goal for the school year is to expand the program to reach more kids and families. She was recently named state co-lead for Mississippi for the National Farm to School Network.
She’s now working to connect programs across the state that are doing similar work, and is organizing a Farm to Cafeteria conference for later in the school year.
“The people of Mississippi have embraced this project,” Young said. “Good food can change everything.
Main photo: Della Davidson Elementary School students enjoy lettuce for lunch from their school garden plots. Credit: Sunny Young
Pam Weisz is deputy director of Change Food, a nonprofit that works to raise public awareness and educate consumers about problems with the U.S. food system. Learn more at www.changefood.org.
The cause and cure for much of what plagues our society — obesity, ill health, social injustice — have roots in what we eat. Fix our food system and we are on track to resolve those larger issues.
Belief in this food-first approach is inspiring food entrepreneurs across America to find healthier, more sustainable ways to produce and process food. On Sept. 7, PBS premieres a series championing these food heroes. “Food Forward TV,” a 13-part series underwritten by Chipotle Mexican Grill, is uplifting and educational, packed with stories of people creating food solutions that point toward lasting change.
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A sour note? I’ll get to the episode on genetic engineering later.
Many of the food producers and experts featured in the series are familiar, trusted names to anyone who tracks the food movement. Journalist Paul Greenberg shares new optimism that aquaculture has improved to the point that farmed fish can be a healthy substitute for their wild brethren. The folks at Belcampo Meat Co. — a livestock operation in the shadow of California’s Mount Shasta — explain how they raise animals on a grass-only diet on their ranch, slaughter and butcher them on site, and then sell the meat through their own stores; their system is so old-fashioned it’s positively revolutionary.
There are many reasons to watch the series. An innovative effort to revitalize worn-out farmland using compost containing livestock and human waste has a nice star turn. Effective new methods for teaching inner-city kids to love healthy food in Detroit gives us hope. And far-sighted plans show how urban farms are redefining “local” agriculture. There is so much new information about milk, particularly raw milk, that it gets its own episode.
A cast of young musicians performing food-centric ballads — interstitial segments that by all rights should have been too precious by twice — buoy the series and keep things moving. The Detroit rappers are eloquent.
“Food Forward TV” offers concrete, meaningful ways to use your food dollars to hurry along the happy day when our misbegotten food system exerts a positive impact on both our health and environment.
Slip-sliding away from the GMO issue
The misbegotten-ness of things, however, is important. And the series grapples only reluctantly with how we ended up in this food pickle. This is particularly true in the episode on genetically engineered seeds, ironically the one issue many Americans are being asked to consider in the voting booth.
In this episode, a young Midwest farmer growing GMO crops explains how she switched to non-GMO strains of corn and soy only to switch back because non-GMO crops required more pesticides and herbicides. A round of applause for GMOs might have caused me to raise an eyebrow, but I would have respected the producers for taking a stand on a difficult subject. I would have appreciated hearing the reasons for their endorsement.
Never mind. They punted. The farmer flips the issue by saying she would never feed her family the corn she grows. The GMO debate is far too polarizing to address head on, says series producer Greg Roden. “We wanted to show the two sides of the debate through a farmer who is caught in the system.”
Why wouldn’t the farmer feed her children the GMO crops she grows? Turns out she grows corn for ethanol. It isn’t fit to eat. I wondered what other obfuscations I might have missed.
PBS and Chipotle should be applauded for their support of this series. The profiles of extraordinary folks undaunted by the challenge of bucking conventional agriculture left me more hopeful than not. I learned things that empower me to support food producers who reflect my values.
The show’s underwriters and producers are far from alone when it comes to giving GMOs short shrift, but I expected more from this group.
Check your local PBS listings for show times.
Main photo: One “Food Forward” episode focuses on school lunch programs, including some where kids are not only served healthy food but are growing it. Credit: “Food Forward” TV
“What is cooking?” This was the central question being asked — and answered — at the latest edition of one of the world’s most stimulating food events, the MAD Food Symposium. Now in its fourth edition, the two-day event is held in a circus tent pitched on the outer reaches of Copenhagen’s harbor and attracts the brightest stars of modern cuisine, young and old. MAD draws speakers in all aspects of food culture: chefs who have made lasting contributions to the art, scientists and historians with specialized knowledge, and activists trying to change the way food is produced, sold or eaten.
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Organized by René Redzepi, the Danish chef at the helm of Noma – No. 1 on the World’s 50 Best Restaurants list — MAD was this year co-curated by Alex Atala, the highest ranking chef in South America. The event aims to broaden the gastronomic horizons of young chefs from around the world. The 400-strong audience also included local farmers, scientists, thinkers and a smattering of journalists.
“Our business has changed in the last 30 years,” Atala said as he introduced the symposium. “Restaurants are no longer the model of excess they were back then. MAD4 examines different aspects of what’s happening, away from the glamour of the limelight. What’s working? Food is about expressing ourselves, about reflection, and above all, food is about getting together. Food is life.”
If last year’s theme, “Guts,” provoked strong, sometimes visceral reactions from its list of speakers, this year’s mood inspired reflection. It began in silence. The audience watched transfixed as Japanese udon master Tatsuru Rai set about creating his iconic noodles: mixing, kneading and rolling the dough before folding, slicing, cooking and serving a few symbolic portions of the dish. The seemingly simple act of combining flour and water, choreographed over time, took on ritual significance.
“We didn’t want to repeat the high drama of last year’s theme, but instead to shout silently about the importance of craft, gesture, economy and offering in cooking,” Redzepi said. “We also want to tackle problems that take away from the pleasures of the table.”
MAD about wasted food
One of the most inspiring of the activists was Isabel Soares, a 30-something environmental engineer from Portugal. Incensed that half of the food produced in the world is thrown away, Soares has found an innovative way to fight that waste. In 2013, she founded Fruta Feia, meaning “Ugly Fruit,” a nonprofit, farm-to-table cooperative. “Each year 1.3 billion tons of food are discarded, an ethical problem with a huge environmental impact on climate change,” she began. “In Europe, 30% of fresh produce is left to rot in the fields just because the fruit or vegetables’ size does not conform to the European Union’s ‘aesthetic’ regulations.” Thirty farmers sell produce that the supermarkets would reject because of size or blemishes to 420 consumers, at a fair price. The cooperative’s role is to collect the food from the farms, sort it into mixed boxes twice weekly and offer a collection point. In its first year, Fruta Feia reports it saved 41 tons of food in Portugal from being wasted. Soares says she plans to expand to other cities.
Urban guerrilla gardens
Ron Finley, a self-styled “eco-lutionary game changer provocateur” from Los Angeles, launched right into his presentation. “Gardening is the most defiant thing you can do in South Central — plus you get strawberries,” he proclaimed. “Change your food, change your life.” His reaction to living in a food desert was to plant his own garden, on the abandoned sidewalk strips around his home. Initially, the city of L.A. wagged a citation at him and demanded he remove the unpermitted plants, but since then Finley’s story has helped compel the city to change its parkway ordinance. After a TED talk that went viral, Finley is creating urban garden projects in L.A.
Brazil’s jails turn to the kitchen
Atala introduced several healing food projects from Brazil. Working with Atala on one were Jayme Santos Junior, a criminal court judge in Sao Paulo, and chef David Hertz, who runs a cooking project in some of Brazil’s most notorious jails. “Cooking can be an effective tool to change the dynamics of the prison system and facilitate social reintegration,” the judge said. “By becoming members of a group in the kitchen, prisoners feel less isolated and learn life-affirming skills.” Hertz started the nonprofit Gastromotiva to help young people who are vulnerable or on the margins of society. Another of Atala’s projects through his foundation, Instituto ATÀ, involves distributing portable water filters for use in the Amazon and other rural areas where clean drinking water is not available.
LOCO’L takes on fast-food industry
Chef Daniel Patterson of San Francisco’s Coi, and Los Angeles chef and activist Roy Choi used MAD4 to officially announce their ambitious new food venture, LOCO’L, which will start in 2015. “We’re going to go toe to toe with the fast food industry in the U.S., to challenge the status quo,” said Choi, who cooked an impressive “food truck” lunch at MAD for the audience. Patterson explained: “We have an eating problem in the States. It’s taken one generation to lose healthy eating habits, and it will take one generation to fix that.”
All 24 talks will be available to watch on MAD’s site in the coming months, including those by veteran master chefs Alain Senderens (on wine and food pairing); Olivier Roellinger (on biodiversity and giving back his 3 Michelin stars); Fulvio Pierangelini (on humble ingredients and the travails of being a chef); and Pierre Koffmann (on how to make an omelet). The conference closed with chef Albert Adrià — formerly of elBulli — who owns four restaurants in Barcelona. His disarming admission that it is fear, as much as talent, that drives his creativity was an inspiration to everyone present.
Main photo: Daniel Patterson, left, and Roy Choi during their LOCO’L presentation. Credit: Carla Capalbo