Articles in Politicians

Cynthia Hayes is the founder of the Southeastern African American Organic Network, or SAAFON, based in Savannah, Ga. Credit: Sarah Khan

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.

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Credit: Sarah Khan

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.

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Credit: Sarah Khan

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Credit: Sarah Khan

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Credit: Sarah Khan

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Credit: Sarah Khan

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.

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

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Boston-area kids try their hand at making healthy lunches while chef Jody Adams works in the background at the Let's Talk About Food Festival 2013. Credit: Courtesy of Let's Talk About Food

I remember the moment very clearly. I was moderating a panel discussion after a special screening of “Food Inc.” in September 2010. More than 300 people had come for this free weekday screening. The staff at Boston’s Museum of Science, the hosts of the event, had told us to expect maybe 30 or 40 to attend.

During the presentation, a woman stood up and proudly announced she was working on a farm-to-school program with primary school students in Dedham, Mass. A few minutes later, another good soul described her curriculum teaching kids in Cambridge about edible gardens. A third woman offered up her school gardening program in Milton. I paused, and then asked, “Do any of you know each other?” Nope. Nope. Nope.

How was this possible? A distance of less than 20 miles separated the three thriving initiatives, but there was no cross-fertilization, no sharing of successes and strategies. Each one was a good-food activist toiling away in her own private silo.

That’s when I conceived the idea ­­– and more important, the need — for Let’s Talk About Food. So many people, organizations, websites, meet ups and special programs are aimed at mobilizing a shift in our food system, and each one is dutifully tending or protecting its tiny bit of turf.

Let’s Talk About Food based on simple premise

My big idea was pretty simple: Let’s get everyone talking together. Let’s get the myriad initiatives aimed at ensuring better food out of their tidy little silos and into one big tent.

If we start to work together, stimulating and sharing, connecting with like-minded souls, we can leverage our impact and move a lot faster to our goal — a healthier food system. Whether our individual passion is school food, cooking, animal welfare, sustainability or GMO labeling. Whether we agree with each other or not. Whether we care about the oceans or obesity, food security or food waste, or wonder what the heck happened with the farm bill. We need to be talking to each other, and to the public — the people who buy groceries, hate the food their kids eat at school, and hope they are feeding their family food they can trust.

We need to bring the experts, the advocates and the public into the same conversation. If we don’t, we are just talking to ourselves and a tiny group of like-minded people. To grow a food revolution, we need to go beyond the usual suspects.

I know there’s a problem. We all have egos. All the organizations and individuals who work in the food space feel a little protective and perhaps a little competitive about their turf, but we have to get beyond that. There isn’t one single recipe to change food in America. We need to come at it from every angle, inviting in every sector of society.

Forming collaborations

So, I started Let’s Talk About Food in 2010. It’s a tiny organization with one employee — me. I’m working for free and wondering what happened to all the smart lessons I learned in business school. I am a lapsed restaurant owner and was a reasonably successful journalist in Boston. I’m nobody special, not particularly well-connected and certainly not rich enough to take on the volunteer post I’d given myself.

LEARN MORE


You can find out more about the Let’s Talk About Food mission and its events and initiatives at www.letstalkaboutfood.com or on Facebook or Twitter (@LTAFood, #talkfood).

The annual Let’s Talk About Food Festival kicks off with a Vote With Your Fork Rally on Sept. 26 from 6 to 8 p.m. at Trinity Church in Boston. The free festival will be held Sept. 27 from 10 a.m. to 5 p.m. in Copley Square. Visit the Let's Talk About Food Festival page for more information.

Since starting Let’s Talk About Food, I have curated, with a handful of volunteers, more than 60 public food events in and around Boston, all aimed at bringing experts and the public together. Each event was more successful than the last. We started with that first screening of “Food Inc.” at the Museum of Science and marched forward, leveraging the expertise in our own community, forming collaborations with museums, hospitals, science fairs, law schools, public health schools, an aquarium, churches, libraries,  and state and city governments. Event by event, step by step, we formed partnerships with local media, such as our presenting sponsorship with the Boston Globe and with our public radio station, with magazines and local nonprofits, so the community knows what we are doing.

We’ve tackled diverse and specific topics, including “What’s Up with Food Allergies?” “How Do We Sustain the Fish and the Fishermen?” GMO labeling, the farm bill, the economics of aquaculture, the ethics of food and food labeling, and we’ve asked important questions: Can New England feed itself? How close can we get to sustainability? We even sparked a group of people who are now collaborating on an action plan for a regional commissary for healthy school food in Massachusetts.

Festival attracts thousands

Our annual Let’s Talk About Food Festival attracts more than 15,000 people who come together in Boston’s Copley Square for one spectacular day to engage and learn more about food — and have fun in the process. We have a huge demonstration cooking stage where chefs and “expert conversants” are paired, we have an open-air seminar that we call The Endless Table and co-create with the Museum of Science. We have hands-on cooking for kids, an edible garden, an ask-a-nutritionist booth and our Kitchen Conversations project — a mobile recording studio that invites people to come into our cozy kitchen and share a food story or memory. We have chefs, cookbook authors, fishermen, farmers and foodies of every stripe.

We don’t have a single agenda, and we don’t provide any specific answers to the questions we pose. Our goal (and note, in four years we have moved from being a “me” to becoming a “we”) is to get people talking. Our philosophy: Engage the mind, and you spark the change. Because talking about food leads to action about food.

Let’s Talk About Food is based in Boston because that’s where I live, but the idea of a community-wide conversation about food should not be confined to my hometown. Any city in America could have an organization like Let’s Talk About Food. I’d be glad to help you get it started where you live. Like a simple recipe, it’s an idea that is easy to share.

Silos keep grain safe, but they don’t store all the ingredients to make a full meal.

Tom Colicchio from Number 44 Productions on Vimeo.

Main photo: Boston-area kids try their hand at making healthy lunches while chef Jody Adams works in the background at the Let’s Talk About Food Festival 2013. Credit: Courtesy of Let’s Talk About Food

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Twenty years after the O.J. Simpson trial, Charles Perry digs out his Jell-O mold of Superior Court Judge Lance Ito to revive an unlikely recipe. Credit: Charles Perry

During the first O.J. Simpson trial in 1995, I was working at the Los Angeles Times, about three blocks away from the L.A. County Courthouse. Once in a while I would wander up there to gawk at the sidewalk circus that was in progress.

One fellow in the colorful crowd was selling an amazing souvenir of those days: a plastic mold you could use to reproduce the face of Superior Court Judge Lance Ito in gelatin. As I like to say, there’s always a food angle.

Several members of the trial’s cast of characters used it as a springboard to fame: the late attorney Johnny Cochran, police officer Mark Fuhrman, party pal Kato Kaelin (not that much fame, in retrospect) et al., including Robert Kardashian, of course, who bequeathed us a pack of telegenic daughters the world might otherwise never have heard of. Judge Ito took a more dignified route and continued an honorable career on the bench.

The gelatin mold looks kind of like the judge, but not exactly. It’s based on a life mask of the owner of SKS Sibley Co., which mostly makes molds for Halloween purposes such as brains, hands and eyeballs. At any rate, it looked enough like the Honorable Ito that people recognized the resemblance at the time. The mold came with a pair of glasses made from construction paper, which were not really very close to what the judge wore.

Of course I bought a mold. Shortly afterward, the judge expressed a desire that the maker cease and desist, or something to that effect, so it has become something of a rarity.

That day I took it back to the Times Test Kitchen and we made it following the accompanying instructions. They created gelatin with a color a little like a flesh tone, more orange than one might like for the purpose, except perhaps on the Jersey Shore. The hair? More of a problem. The idea was to use food coloring (gelatin is food, people), but black food coloring is hard to find. Blue with a few drops of red gave a very deep purple hue that read close enough to black for the gag to work.

It takes a long time for the gelatin to set, but the next day we had it ready, and we proudly carried it all around the Times building to show it off. Everybody found it highly entertaining … everybody, that is, except the City Desk people who were covering the trial. They didn’t get it at all.

Today with O.J. nostalgia in full bloom, I dug that mold out, a little surprised to find that I’d hung onto it through the years and that I still had the recipe for the quasi-flesh tone gelatin. I had to make new fake glasses, of course – construction paper is less durable than plastic. So here it is, one for the “Remember Those Fabulous Nineties?” book.

By the way, here’s the gelatin recipe that came with the mold. You can use it whenever you need a flesh-colored dessert. In the absence of a suitable mold, you might chill it in custard cups and then paint eyeballs or something when you unmold them.

 

Quasi-Human Gelatin

Prep Time: 10 minutes

Total Time: 7 hours, 10 minutes

Yield: One face mold’s worth, 9 ½ cups

Ingredients

    For the Gelatin
  • 3 (6-ounce) packets of peach-flavored gelatin
  • 4 cups boiling water
  • 1 cup cold water
  • 1 (12-ounce) can nonfat evaporated milk
  • 3-4 drops of green food coloring
  • For the Fake Hair Color
  • 6 or 7 drops blue food coloring
  • 3 or 4 drops red food coloring

Directions

  1. Dissolve the gelatin in the boiling water.
  2. When dissolved, stir in the cold water and the evaporated milk.
  3. Add three drops of food coloring – if the color is still too peachy try another drop.
  4. Refrigerate until quite firm, seven hours or more.
  5. After the gelatin is firm, squeeze the blue and red food coloring in a small bowl and stir. If it doesn’t look black enough for you, doctor it with more drops.
  6. Apply the blackish coloring carefully to the appropriate areas of the gelatin with a small brush.

Main photo: Twenty years after the O.J. Simpson trial, Charles Perry digs out his Jell-O mold of  Superior Court Judge Lance Ito to revive an unlikely recipe. Credit: Charles Perry

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Clients collecting food at the River City Food Bank in Sacramento, California. Credit: Elaine Corn

As something of a general-assignment reporter on the food beat, I cover everything from elite top chefs in the farm-to-fork realm, to Napa winemakers, to boutique growers, to farmers market advocates and culinary academics.

But I also see food banks — a world of hurt no one in the food industry should ignore.

Tom Colicchio, a New York City chef who’s around the good stuff all the time but who believes that no one in America should be hungry, is co-producer of the documentary “A Place at the Table.”

"That hunger and malnutrition should persist in a land such as ours is embarrassing and intolerable." -- Richard Nixon


More from Zester Daily:

» The politics of the plate

» Fixing school lunches

» Time for a food bank deposit

» Farm bill anxiety

One of the movie’s shattering facts is that in the 1970s, hunger in America was all but eradicated. By the 1980s, hunger returned with a vengeance and now afflicts more people than any other time in the country’s history. A record 47.8 million Americans are on food stamps. Seventeen million are children. More than 33,000 food stamp users hold doctoral degrees. Enrollment in Supplemental Nutrition Assistance Program has increased 70% since the economic collapse of 2008.

It would appear to be a good time to enrich the food stamp system. But that’s not what’s happening in Congress.

Just when people rely on food stamps more than ever, the Senate voted June 10 for a farm bill that cuts SNAP by about $4 billion over the next 10 years.

And that’s the good news.

The Senate cut is peanuts compared to the $20-billion slash the House of Representatives is proposing. To protest, several of members of Congress tried a budget of $4.50 a day for 3 days this week to see what living on food stamps was like — not easy. The House version of the bill will knock nearly 2 million households off the rolls during a weak economy, with unemployment stalled at 7.6% and 15% of Americans living below the poverty line, the highest in poverty in half a century.

Most people on food stamps work. But if those jobs pay only minimum wage, such as Alabama’s $2.13 an hour for tipped employees, all minimum wage workers easily qualify for benefits.

Hard times can happen to anyone

I was on food stamps in California in 2005. My husband and I had lost a business and became instantly unemployed. As staunchly middle class, closer to upper-middle class growing up, I’d never heard of most of the programs that aid distressed Americans. Only one came to mind — food stamps.

Even though I owned a home and car, it looked as if I would be eligible. Only recently had ownership of a car been stricken as a disqualifying asset. I was shocked that people obviously in poverty were once punished if they owned a car to use to get to work or to look for a job. Then I got fingerprinted. (California no longer fingerprints food stamp applicants.)

I was issued a debit-like credit card loaded with funds every month. It’s called Electronic Benefits Transfer, or EBT.

I shopped for what would keep us healthy and un-hungry, such as vegetables, fruits, juice, meat, eggs, and OK, chocolate. I’m a good cook, so my shopping habits didn’t change much. I never got into the living-on-beans thing. I didn’t squander precious food-stamp dollars on soda, chips, frozen TV dinners, disgusting canned peas, lunchmeat or cookies, all of which are permitted. Participants who buy Ding Dongs and Hungry-Mans, and can’t cook, burn through their balance sooner.

Once I got the hang of it, I was going to EBT stores like Whole Foods and buying leg of lamb and brie. The program even allowed me to buy seeds and plants to grow a garden.

I thought that being on food stamps was like manna from heaven. But it’s not perfect. Aside from fraud traced mostly to the grocers’ end, the most imperfect thing about SNAP is its recent message about health.

In 2008, it changed its name to SNAP so it would be thought of as a nutrition program. The only problem here is that SNAP’s N-word, nutrition, doesn’t mean much when enrollees can buy liters of Pepsi and bags of Cheetos, and attract the scorn of politicians and the uninformed. My style of food stamp usage is equally criticized as food stamp elitism. How dare I buy high-quality ingredients while on the government dole?

But food is food, and any change to this definition in the Food and Nutrition Act would require an act of Congress. The people on the Hill gave up when they became tangled in the unruly theories of what makes a food too luxurious or too junky. Why not offer food stamp users nutrition classes? Oh, silly me. SNAP’s education funding had already been cut.

Food stamps benefits multiply

Every time an EBT card is swiped at a store, a nearly instantaneous transfer of funds from Washington starts a cash ripple effect locally. For example, the federal reimbursement of an 89-cent head of broccoli benefits the grower, the distributor, the store and the person who consumes the broccoli’s nutrition — for the full 89 cents.

Slashing billions of dollars from SNAP may starve the government beast, but it’s going to starve actual human beings, too.

If the minimum wage is not a living wage, and until the economy becomes unstuck, expect even more people to need that plastic EBT card like the one I keep in my wallet to this day.

Top photo: Clients collecting food at the River City Food Bank in Sacramento, Calif. Credit: Elaine Corn

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Trine Hahnemann

Editor’s note: With the subject “A prosperous future for all: Gender, climate change and biodiversity in a globalized world,” Zester Daily contributor Trine Hahnemann spoke in New York last week at a United Nations event. Hahnemann, a Copenhagen-based chef and caterer and the author of 10 cookbooks, was invited by the Nordic Council of Ministers to participate on the panel.

Organizers explained that people assume that women and men affect the climate in the same way, and that climate change affects both genders identically. But women’s and men’s lifestyles, behaviors and consumption are often different, and they leave a different environmental footprint. Hahnemann capsulizes the issues for Zester readers below.

How does being a chef and a woman affect your perspective on climate change?

I see the world through food; I have cooked hundreds of thousands of meals in my career. My cooking can only be as diverse and tasty as the produce that the farmers grow. I need diverse products to choose from.

My main focus is on vegetables and grains. I like fish and meat, but not necessarily as the centre of thinking and cooking a meal. I believe we need to change our diet so that 80% of our meals come from vegetables and grains and 20% from animals.

That is a radical change of the diet in many parts of the world, though of course not in India or China, and most parts of Africa. I think we in the Nordic countries should be leading this change, but also show flexibility in its implementation.

We have to change into a more climate-friendly diet: a diet of seasonal vegetables and fruit, more grains, less meat and dairy products. The New Nordic food movement includes ideas to change our daily diet. The new Nordic is in my opinion a frame to understand how this could be a worldwide movement about eating local produce but exchange the ideas globally.

How have our changing, globalizing eating habits affected climate change?

In 2012 in Brazil I met a group of female chefs who wanted to draw attention to organic farming and the use of local produce. One of their focuses was manioc, an indigenous root vegetable, which is not as important in Brazilian food culture as it used to be. It has lost popularity in the competition with wheat. Wheat is not grown in big quantities in Brazil; it is imported.

Brazilians also grow soya and maize, which are exported around the planet to feed cows, even though cows can’t really digest corn but should be eating grass, clover and hay. To do this, Brazilian farmers have cut down the rain forest.

Trine Hahnemann speaks at the Nordic Council of Ministers event. Credit: Courtesy of Trine Hahnemann

Trine Hahnemann speaks at the Nordic Council of Ministers event. Credit: Courtesy of Trine Hahnemann

This is an example of how we have changed our diet over the last 50 years. Instead of a diet that relied relatively little on protein, most developed countries eat a diet where about 50% of our calories come from protein from animals. This has had a huge impact on the climate. We have contributed to climate change just by the way we eat. About 18% of greenhouse emissions come from livestock. How we eat in the future is very important when it comes to climate change.

For their part, the Brazilian female chefs pledged to use of manioc in meals at all levels, from fine dining to street food to school lunches.

It can be used for many things, including baking, being cracked like bulgur, sauces and as crisp topping on food.

How is this a women’s issue?

Men and women work from different perspectives. In many aspects, men are more technical; they invent machines, they look for more technical solutions. They are more competitive and are looking for prestige and position and, therefore, the Michelin star system and acknowledgment like that is often very appealing to men.

Women are the ambassadors for the everyday meal. To change the way we eat we need women to take leadership. They cook public meals, which means they cook in hospitals, kindergartens, schools and elderly homes. Women, for the most part, prepare the daily meals in the households. The famous Michelin male chefs can make the light shine and create focus and attention on important issues, but they cannot make the change; they cook for the rich.

What can communities do to contribute?

One way forward is to create action around the way we eat locally, support organic farming and people who work toward a more holistic solution and look at the land and the people around them.

We need poly-faced farms with sustainable holistic systems where nature, humans and food are at the centre. Biodiversity is life, and maintaining biodiversity is therefore a key to understanding sustainable living on all levels, giving back to nature the same resources we are using, keeping the balance. Women around the world have to be an active part of ensuring that, and it should be a human right, that everybody has a right to decent meal day.

Top photo: Chef and author Trine Hahneman. Credit: Courtesy of the author

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Kimbal Musk at Samuel Gompers School in L.A.

Kimbal Musk has an audacious plan to destroy America’s appetite for junk food.

His big idea? Plastic.

Musk wants to revolutionize Alice Waters‘ concept of school gardens as societal change agents by making the gardens easy to build and maintain. More gardens will be installed and more students will learn the joy of growing and eating healthy fruits and vegetables.

As it is, Musk says, school gardens are a laudable idea that is dying on the vine. Raised wooden beds that look pretty when they are first planted disintegrate in a few short years. The alternative — concrete beds — is an ugly, expensive and permanent albatross schools grow to hate. Tear up school-yard blacktop to create green space? No public school has that kind of money.

Volunteers Assemble School Gardens

Volunteers from the Wasserman Foundation and Kimbal Musk’s Kitchen Community help assemble module units made of food-grade, indestructible plastic for school gardens in Los Angeles. Credit: Corie Brown

Musk made it a personal project to design a solution. His modular plastic garden containers snap together to create customizable outdoor classrooms that can sit on top of existing hard scape. His concept is so slap-your-head simple that less than a year after launching his nonprofit Learning Gardens, Musk has commitments for at least 60 gardens each from Chicago, Los Angeles and Colorado to be installed by the end of 2013.

“I want to make the school-garden movement work,” says Musk, who was in Los Angeles two weeks ago to witness the planting of two giant gardens, a total of 3,000 square feet dedicated to fruits and vegetables, at Samuel Gompers Middle School in South L.A.

The key to ensuring that the gardens flourish is local control. Musk partners with a local sponsor, who raises the funds and works with the individual schools to design the gardens. “I don’t make a dime from this,” says Musk, “which gives us credibility with the people raising money to build these gardens.”

The Wasserman Foundation, led by sports business entrepreneur Casey Wasserman, took the lead at Gompers providing all of the funding and 100 Wasserman employees for the planting.

If gardens increase student engagement, they are a good investment, says Wasserman. “The success of our kids in our schools is the leading issue for our city.”

High tech and an apron

Musk comes to the school garden party with a rare combination of technology expertise and kitchen cred. In 1995 at 23, he and his brother Elon founded Zip2, an early content management system that provided the first maps and door-to-door directions on the Internet. The company built online restaurant and city guides in partnership with 100 major media companies, including the New York Times. It was sold in 1999 to Compaq for a reported $307 million.

Among several investments in startup software and technology companies, Musk helped his brother launch the company that would become PayPal. That venture was acquired by eBay in 2002 for $1.5 billion in stock. Elon used his winnings to found SpaceX and Tesla Motors while Kimbal redirected his energies into his passion for food, attending the French Culinary Institute in New York City.

After traveling the country with his wife in search of a community to call their own, the Musk family settled in Boulder, Colo., and, in 2004, the couple opened The Kitchen. Its composting, wind-powered, recycle-everything culture earned immediate applause from Boulder’s environmental community. Food critics from across the country raved about Musk’s garden-fresh cuisine featuring ingredients harvested from the massive garden he planted near the restaurant.

Turning point for more than Kimbal Musk

From the earliest days, Musk’s vision included a modest nonprofit to support school gardens, an effort he named The Kitchen Community. The huge leap from supporting Boulder-area school gardens to today’s sweeping ambition to build gardens in every school in the country came after nearly dying in a tubing accident 2½ years ago.

“After my accident, the stuff that mattered was stuff that made a difference in the world, not the stuff that made money,” Musk says in his soft South African accent, a lingering artifact from his childhood in Pretoria. He moved to Canada when he was 18.

“After Kimbal broke his neck, it super-charged the giving philosophy,” says Travis Robinson, Kitchen Community managing director, who also traveled from Boulder to help with the Gompers planting. “Kimbal is a visionary, but he is pragmatic. It’s step by step, day by day to create communities and empower people.”

Kimbal Musk's finished gardens at homeless shelter for female veterans

Finished gardens at homeless shelter for female veterans. The gardens at Samuel Gompers School will be 10 times this size. Credit: Corie Brown

Building school gardens costs a fraction of what it would cost to lobby Congress to change farm policy, says Musk. And in the long run, it is the more effective way to change society. “Start with the young, work with them until they are adults, and they will demand real food. When you have the demand, you can change the government policies that create McDonald’s and junk food.”

“I knew if I could make this work in the South Side of Chicago with $2 million, I could raise $2 billion and make it work everywhere,” he says. “We will have gardens in about 20% of Chicago’s schools. That’s a critical mass of students, enough for a movement that can change the food culture in that city. You do it child by child.”

Students aren’t the only people who can benefit from Musk’s novel approach. Last May, I asked Musk for help on a project to overhaul the outdoor space for a shelter for homeless female veterans. The backyard of the Venice, Calif., home was one giant cement slab, and they wanted a vegetable garden.

Musk came to the rescue with a “starter garden” that could sit on the cement. The lady vets loved how they could move the modules around to redesign their garden whenever they felt like a change.

Building the demand for fresh, wholesome food one person at a time.

Photo: Kimbal Musk with a student and special education teacher Holly Driscoll at Gompers Middle School in South Los Angeles. Credit: Corie Brown

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Jelly beans. Credit: Evelyn Iritani

In the face of global economic uncertainty, a nail-biting presidential election and record-breaking temperatures, my problem might seem small. Even at a half-inch long. Let me assure you, it isn’t.

For as long as I can recall, my guilty pleasure was Jelly Bellies, a mouthwatering burst of exquisite flavor. Toasted Marshmallow. Cream Soda. Café Latte. Until last Halloween that is, when I discovered that my high-priced sugar fix was being used to game the democratic system. Thanks to the U.S. Supreme Court ruling in Citizens United vs. Federal Election Commission, the floodgates were opened for Herman Rowland Sr., chairman of the board of the Jelly Belly Candy Co., to put his money where his heart is. And apparently, his heart is filled with the causes embraced by the Tea Party, Rick Santorum and other uber-conservatives.

It was OpenSecrets.org, the nonpartisan guide to money in politics, that burst my Jelly Belly bubble. I knew of Ronald Reagan’s jelly bean fixation. But I had no idea how far right of the Gipper the company tilted. Over the past two years, Rowland, his family and the Jelly Belly company (which also makes candy corn) have poured more than $100,000 into conservative candidates and causes, including political action committees and super PACS with flag-waving names like Tea Party Express, Citizens for Economic and National Security, and Americans for Accountability in Leadership.

No easy sweet spot for politically progressive candy

SurfSweets Spooky Spiders. Credit: TruSweets

SurfSweets Spooky Spiders. Credit: TruSweets

I clearly needed a new sugar fix.  A Google search for “progressive jelly beans” returned 567,000 hits. Topping the list was a customized jelly bean gift company and a record titled “Jelly Bean” by a musician named Kinky Koala. How about “progressive companies”?  Up popped Progressive Insurance and an article from Daily Kos about how to be a progressive company.  Hint: Focus on core values. Nice advice, but no closer to filling my candy jar.

I’d already shared the bad news with my daughter, who immediately shelved her plans for a Jelly Belly candy table at her wedding. Honestly, it didn’t take much persuading. She’s a marine biologist, and for years, she has been helping me align my stomach and a better world. Thanks to her  —  and the Monterey Bay Aquarium Seafood Watch — I will never again enjoy Beluga caviar with sour cream and blintzes.

The helpful folks at OpenSecrets.org sent me a copy of the “The Blue Pages,” their in-depth ranking of companies based on their political contributions and practices. But a quick perusal of the 4,500 listings found no jelly bean producers, progressive or otherwise.

My next Google search —  “rating companies by politics” — seemed promising. It took me to the GoodGuide’s Vote With Your Dollars Web page, which ranks major corporations based on their political contributions. Unfortunately, no candy producers were listed there either. GoodGuide’s smartphone app, where consumers can scan bar codes and retrieve product rankings by health, environmental and social performance, has been downloaded more than 1 million times.

But Dara O’Rourke, a University of California, Berkeley associate professor and co-founder of GoodGuide, said his job is getting tougher. Citizens United has made it much easier for corporations and wealthy individuals to disguise their political leanings while tilting the electoral playing field to their advantage.  “A lot more money is flowing and it’s harder to see even than it was two years ago,” he said. “We’re really trying to play catch-up.”

O’Rourke warned me that consumer advocates aren’t big fans of the candy industry, citing concerns about links to childhood obesity and exploitative labor practices, particularly in the cocoa bean industry. “Have you considered making homemade jelly beans?” Clearly he hadn’t toured the Jelly Belly factory in Northern California, where visitors learn about the French-inspired, 21-day process that goes into the creation of a single jelly bean.

And then … the buzz words for politically progressive candy

O’Rourke’s advice? Look for a jelly bean made by a fair trade or organic company committed to progressive causes. That led me to Bert Cohen, the president of TruSweets, the Illinois-based producer of SurfSweets jelly beans and gummy bears. His candies are made with natural or organic ingredients, such as fruit juice and tapioca syrup.

Cohen set me straight. “We are politically agnostic. We are solely focused on producing better-for-you products that people can enjoy whether they have food allergies or not.” (Cohen came up clean in the OpenSecrets.org database.) But apolitical doesn’t necessarily mean uninvolved. Cohen donates a portion of his company’s profits to causes his customers deem important: energy conservation, a healthy ocean, dealing with food allergies. “We’re more about bringing people together than dividing them,” he told me.

I could live with that. More than anything else, I value transparency and honesty in politics. If the profits from my jelly bean addiction are funding solar panels in schools rather than misleading, anger-filled political ads, I am happy. So I’ve made the switch. If you come to my door on Halloween, expect to find SurfSweets Gummy Spiders in your bag.  Or maybe an organic apple.

Photo: Jelly beans. Credit: Evelyn Iritani

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Shaun Rein, managing director of the China Market Research Group, is the author of the new release “The End of Cheap China,” which addresses, among other things, food safety and food supply issues in China.

Rein’s research shows that China is having an increasing impact on global food supply and that the Chinese taste for imported Western food is growing as is demand for a reliable and safe food system in that country.

Based in Shanghai, he writes for Forbes and Bloomberg Businessweek. I spoke recently to Rein about his book chapter dedicated to food safety issues in China.

How is the consumer power of the average Chinese changing?

The book is meant to dispel a lot of myths about China’s economy. The first is that Chinese consumers are price-sensitive and cheap. I have a chapter on food safety, where I explain that they’re willing to spend money on healthy and safe food, so if you’re a producer, it’s worth selling into China. For example, Yum! Brands makes over 40 percent of its global revenue in China. So the Chinese consumer is a great consumer for Yum!, McDonald’s, Kraft and any company trying to sell finished products into the country.

It’s also a great country for the agricultural sector: sales of pork and soy are going up 300 to 400 percent a year.

How is this affecting the way the Chinese eat? How has that changed in recent years?

Meat consumption was very low. Meat consumption in China is only about 35 percent that of the United States, So, Americans eat a lot more meat, but that is changing. Chinese doubled (their average per person) meat consumption in the last 30 years. As Chinese consumers are getting wealthier, they’re eating more meats, and (the country’s wealthiest consumers) are actually willing to spend more per capita on meat than (their counterparts do) in the United States.

Are they domestically producing different kinds of foods to meet those demands?

Yeah, what you’re seeing now is massive investment on the domestic side when it comes to beef, when it comes to wine … all kinds of things. But the reality is that China’s food system has a problem: There’s not enough arable land, and the water is heavily polluted. So China is actually going to have to rely on food imports, from the United States especially, and they’re becoming a massive importer of pork, chicken feet, soybeans, pistachios, all kinds of products. These consumers trust American-produced food products more than they do stuff from China. So it’s really a boom for all different industries involved in the food sector. On the lower end and higher end.

Arable land is only 7 percent (of that available around the world), so it’s a serious problem, and it’s only going to get worse going forward.

What are you noticing in terms of the impact on health in the way Chinese are changing their food consumption behaviors?

Right now, consumers are not worried that much about food when it comes to “is it healthy?” towards their overall diet. They’re eating meat, they’re eating fatty food, and they’re not overly concerned about long-term illnesses, which is why you’re seeing rates of heart disease and diabetes skyrocketing.

But people are worried about being healthy from a toxicity standpoint. We interviewed 2,000 consumers in eight cities last year, and the majority said they feel that KFC, for instance, is healthy. They know it’s not healthy in the traditional sense, but people are worried about eating cooking swill oil [that is old, used oil which is filtered of solids and then re-used for cooking] on the streets, and dying right away.

What are the food safety concerns Chinese have, beyond swill oil?

We interviewed 5,000 consumers in 15 cities last year, and their biggest concern in life, ahead of being able to pay for their kid’s education or for medical costs for the family, is actually food and product safety. People are really worried. That’s why brands like Mengniu Dairy are winning, because they’re positioned as higher priced over Nestlé, they’re about 20-30 percent more (expensive), and consumers are willing to fork out the money because they think it’s going to be safe. So Dannon and Nestlé had to shut their factories in Shanghai this year, because they were competing on price and consumers didn’t want their cheap stuff anymore. Consumers find a correlation between safety and price, and feel higher price will be safe. Now I’m not sure that’s necessarily true in reality, but that’s how they equate it.

In your opinion, how are China’s consumption trends affecting the world beyond?

[They are affecting the world] in a few areas. First, China’s become the market to sell into, so a lot of brands need to think about how they’re going to sell to Chinese consumers, especially women, because women are the decision-makers when it comes to food purchases, predominantly, in families.

It’s also going to mean that there’s going to be inflation. In the last three decades, China has really been a deflationary force on the global economy. But because everyone’s getting fat, and wanting to eat more, better quality foods, you’re going to see a pricing strain on global commodity markets. So the world needs to be prepared for global inflation. American consumers better get used to higher prices at Shaw’s, or Tesco or Carrefour or Walmart, around the world.

Will the Chinese agricultural and food production systems have to change?

They absolutely will have to change. It’s an absolute mess, it’s a disaster, and an embarrassment for China to have such a poor food supply system. Though it’s being changed by two things.

The first is, the government understands it needs to do a better job of oversight. So what they’ve done is shut 50 percent of the nation’s dairies last year, for example.

The real change is going to take place by people willing to spend money when they feel that they’re safe. So brands are going to fix their supply chain and cater to these consumers and make money. The scope of the problem is enormous.

Buy Shaun Rein’s “The End of Cheap China” Now!


Zester Daily contributor Manuela Zoninsein is a Brazilian-American reporting on sustainable food, travel and business from Shanghai. A former dining editor for Time Out Beijing, her work has appeared in Condé Nast Traveler, ClimateWire and Newsweek. She writes about her passion for healthy, interesting and sustainable food at manuelasweb.com.

Photo: Author Shaun Rein. Credit: Courtesy of Shaun Rein

 

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