https://simplecast.com Lunch Agenda Lunch Agenda is a virtual lunch date that offers us all a chance to be food activists. Kiko spent three years interviewing neighbors served by the Capital Area Food Bank about how they like to eat. She’s learned that in order for everyone in America to eat better, we need to listen to different perspectives from our own and pursue change on many levels. She’ll sit with doctors, parents, policymakers and more to hear their agenda for the food system, and will ask each guest for one action listeners can take to change things for the better. This show records and broadcasts LIVE on Full Service Radio from the lobby of the LINE DC in Adams Morgan, Washington DC. en Tue, 28 Jul 2020 22:52:19 +0000 Tue, 28 Jul 2020 22:52:29 +0000 http://www.fullserviceradio.org Lunch Agenda https://cdn.simplecast.com/images/dbf9fbfb-b198-4bb8-8318-8fec565c3ae9/07c9cf14-fcdd-45c7-8d56-3706101e44b7/3000x3000/lunch_agenda.jpg?aid=rss_feed http://www.fullserviceradio.org episodic Lunch Agenda is a virtual lunch date that offers us all a chance to be food activists. Kiko spent three years interviewing neighbors served by the Capital Area Food Bank about how they like to eat. She’s learned that in order for everyone in America to eat better, we need to listen to different perspectives from our own and pursue change on many levels. She’ll sit with doctors, parents, policymakers and more to hear their agenda for the food system, and will ask each guest for one action listeners can take to change things for the better. This show records and broadcasts LIVE on Full Service Radio from the lobby of the LINE DC in Adams Morgan, Washington DC. Full Service Radio no https://feeds.simplecast.com/tG1VY32n Kirsten Bourne info@fullserviceradio.org 0492756a-f999-476a-b9b1-a945e66ce936 Milk With Dignity #2 "Nacho" -- member of Migrant Justice’s Farmworker Coordinating Committee --has negotiated powerful legal changes in Vermont. Jose Ignacio “Nacho” de la Cruz and Julie Kurtz discuss the path from his family farm in Mexico to the dairies of Vermont – and his aspiration for bringing basic labor and human rights to all Vermont farms through the MILK WITH DIGNITY program and ongoing campaign with Hannaford grocers. Will Lambek assists with translation. Tue, 28 Jul 2020 22:52:19 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/milk-with-dignity-2-kNxev1Ce Milk With Dignity #2 Kirsten Bourne 00:27:30 "Nacho" -- member of Migrant Justice’s Farmworker Coordinating Committee --has negotiated powerful legal changes in Vermont. Jose Ignacio “Nacho” de la Cruz and Julie Kurtz discuss the path from his family farm in Mexico to the dairies of Vermont – and his aspiration for bringing basic labor and human rights to all Vermont farms through the MILK WITH DIGNITY program and ongoing campaign with Hannaford grocers. Will Lambek assists with translation. "Nacho" -- member of Migrant Justice’s Farmworker Coordinating Committee --has negotiated powerful legal changes in Vermont. Jose Ignacio “Nacho” de la Cruz and Julie Kurtz discuss the path from his family farm in Mexico to the dairies of Vermont – and his aspiration for bringing basic labor and human rights to all Vermont farms through the MILK WITH DIGNITY program and ongoing campaign with Hannaford grocers. Will Lambek assists with translation. no full 62 1ad1c94b-5812-4dd1-95e6-cc49ee6b4f28 Milk With Dignity #1 Migrant Justice dairy farmworker leaders in Vermont have been re-writing the farm labor rules for dairy…by following the money. Julie Kurtz speaks with Migrant Justice Staff Coordinator Marita Canedo about how migrant farmworker communities have achieved policy reforms, organized for economic justice and human rights – and how you can join the MILK WITH DIGNITY CAMPAIGN so that Hannaford grocery store profits are equitably shared with workers in their supply chain. Tue, 28 Jul 2020 22:39:37 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/milk-with-dignity-1-qmtz6ZfD Milk With Dignity #1 Kirsten Bourne 00:50:45 Migrant Justice dairy farmworker leaders in Vermont have been re-writing the farm labor rules for dairy…by following the money. Julie Kurtz speaks with Migrant Justice Staff Coordinator Marita Canedo about how migrant farmworker communities have achieved policy reforms, organized for economic justice and human rights – and how you can join the MILK WITH DIGNITY CAMPAIGN so that Hannaford grocery store profits are equitably shared with workers in their supply chain. Migrant Justice dairy farmworker leaders in Vermont have been re-writing the farm labor rules for dairy…by following the money. Julie Kurtz speaks with Migrant Justice Staff Coordinator Marita Canedo about how migrant farmworker communities have achieved policy reforms, organized for economic justice and human rights – and how you can join the MILK WITH DIGNITY CAMPAIGN so that Hannaford grocery store profits are equitably shared with workers in their supply chain. no full 61 8e4fd8c9-86c8-4164-9fbd-5f4760fa73fc Eating the Green New Deal, Episode 9: Senator Booker Ag Bills Julie Kurtz hosts US Senator Cory Booker’s Deputy Chief of Staff, Adam Zipkin, in this final episode of the Eating the Green New Deal series. We discuss how Senator Booker has flushed out Green New Deal concepts through the Climate Stewardship Act, Farm System Reform Act and other legislation. We consider the stakeholders willing to support these Acts for their potential benefits to farmers, rural communities and the climate – and the farmers and agribusinesses that could block their success. Powered and distributed by Simplecast Fri, 20 Dec 2019 15:17:13 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/eating-the-green-new-deal-episode-9-senator-booker-ag-bills-W8gRNH5d Eating the Green New Deal, Episode 9: Senator Booker Ag Bills Kirsten Bourne 00:47:45 Julie Kurtz hosts US Senator Cory Booker’s Deputy Chief of Staff, Adam Zipkin, in this final episode of the Eating the Green New Deal series. We discuss how Senator Booker has flushed out Green New Deal concepts through the Climate Stewardship Act, Farm System Reform Act and other legislation. We consider the stakeholders willing to support these Acts for their potential benefits to farmers, rural communities and the climate – and the farmers and agribusinesses that could block their success. Powered and distributed by Simplecast Julie Kurtz hosts US Senator Cory Booker’s Deputy Chief of Staff, Adam Zipkin, in this final episode of the Eating the Green New Deal series. We discuss how Senator Booker has flushed out Green New Deal concepts through the Climate Stewardship Act, Farm System Reform Act and other legislation. We consider the stakeholders willing to support these Acts for their potential benefits to farmers, rural communities and the climate – and the farmers and agribusinesses that could block their success. Powered and distributed by Simplecast no full 60 0f9fa056-3b80-4d7e-958c-09616e878d11 Eating the Green New Deal, Episode 8: Labor & Business In 2017 Ben & Jerry’s reached a historic agreement with Migrant Justice, implementing the worker-driven Milk with Dignity Program in Ben & Jerry’s Northeast dairy supply chain. Julie Kurtz hosts Cheryl Pinto, Ben & Jerry’s Global Values-Led Sourcing Manager, to discuss how they’re incorporating environmental and labor values of the Green New Deal into their regional and global business. Powered and distributed by Simplecast Thu, 5 Dec 2019 21:43:15 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/eating-the-green-new-deal-episode-8-labor-business-Siht01TK Eating the Green New Deal, Episode 8: Labor & Business Kirsten Bourne 00:51:33 In 2017 Ben & Jerry’s reached a historic agreement with Migrant Justice, implementing the worker-driven Milk with Dignity Program in Ben & Jerry’s Northeast dairy supply chain. Julie Kurtz hosts Cheryl Pinto, Ben & Jerry’s Global Values-Led Sourcing Manager, to discuss how they’re incorporating environmental and labor values of the Green New Deal into their regional and global business. Powered and distributed by Simplecast In 2017 Ben & Jerry’s reached a historic agreement with Migrant Justice, implementing the worker-driven Milk with Dignity Program in Ben & Jerry’s Northeast dairy supply chain. Julie Kurtz hosts Cheryl Pinto, Ben & Jerry’s Global Values-Led Sourcing Manager, to discuss how they’re incorporating environmental and labor values of the Green New Deal into their regional and global business. Powered and distributed by Simplecast no full 59 79911852-ff93-4ecd-8b3a-8304e6f7dcb3 Eating the Green New Deal, Episode 7: Food Business General Mills aims to bring 1 million acres into regenerative agriculture by 2030. Julie Kurtz hosts Shauna Sadowski, Head of Sustainability for General Mill’s Natural and Organics Operating Unit, to discuss how regenerative agriculture could be part of solving the climate crisis, support farm communities, and how food businesses can lead the way in achieving the social justice, equity and environmental principles of a Green New Deal. Powered and distributed by Simplecast. Tue, 26 Nov 2019 22:56:00 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/eating-the-green-new-deal-episode-7-food-business-rotASX0J Eating the Green New Deal, Episode 7: Food Business Kirsten Bourne 00:50:11 General Mills aims to bring 1 million acres into regenerative agriculture by 2030. Julie Kurtz hosts Shauna Sadowski, Head of Sustainability for General Mill’s Natural and Organics Operating Unit, to discuss how regenerative agriculture could be part of solving the climate crisis, support farm communities, and how food businesses can lead the way in achieving the social justice, equity and environmental principles of a Green New Deal. Powered and distributed by Simplecast. General Mills aims to bring 1 million acres into regenerative agriculture by 2030. Julie Kurtz hosts Shauna Sadowski, Head of Sustainability for General Mill’s Natural and Organics Operating Unit, to discuss how regenerative agriculture could be part of solving the climate crisis, support farm communities, and how food businesses can lead the way in achieving the social justice, equity and environmental principles of a Green New Deal. Powered and distributed by Simplecast. no full 58 6cab968f-1e12-44a4-bc15-15132596e56f Eating the Green New Deal, Episode 6: Land Losing two-thirds of US farmers this past century while farm size tripled, has disproportionately squeezed out small farms, especially African-Americans—where we’ve lost 98% of farmers. Julie Kurtz hosts attorneys Jillian Hishaw and Mavis Gragg, who discuss the strategies they pursue to keep African-American landowners own their land, sustainably managing forests or maintaining their agricultural heritage. They discuss how reimagining government institutions, USDA programs, and reparations would be necessary food system elements of a Green New Deal. Powered and distributed by Simplecast Tue, 19 Nov 2019 23:00:08 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/eating-the-green-new-deal-episode-6-land-GIncTwWt Eating the Green New Deal, Episode 6: Land Kirsten Bourne 00:46:21 Losing two-thirds of US farmers this past century while farm size tripled, has disproportionately squeezed out small farms, especially African-Americans—where we’ve lost 98% of farmers. Julie Kurtz hosts attorneys Jillian Hishaw and Mavis Gragg, who discuss the strategies they pursue to keep African-American landowners own their land, sustainably managing forests or maintaining their agricultural heritage. They discuss how reimagining government institutions, USDA programs, and reparations would be necessary food system elements of a Green New Deal. Powered and distributed by Simplecast Losing two-thirds of US farmers this past century while farm size tripled, has disproportionately squeezed out small farms, especially African-Americans—where we’ve lost 98% of farmers. Julie Kurtz hosts attorneys Jillian Hishaw and Mavis Gragg, who discuss the strategies they pursue to keep African-American landowners own their land, sustainably managing forests or maintaining their agricultural heritage. They discuss how reimagining government institutions, USDA programs, and reparations would be necessary food system elements of a Green New Deal. Powered and distributed by Simplecast no full 57 5215fb78-478c-402a-800d-197ad298395f Eating the Green New Deal, Episode 5: Millennial Farmers Is a sustainable farming future possible without farmers? Till just recently, the US has hemorrhaged young farmers, who face a myriad of barriers to entry and to maintaining generational family farms. Today features Davon Goodwin of NC and Jake Ehret of MN to talk about land access, farm communities, and how a Green New Deal could impact their farming futures. Powered and distributed by Simplecast Wed, 13 Nov 2019 15:28:24 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/eating-the-green-new-deal-episode-5-millennial-farmers-cEZvKCmf Eating the Green New Deal, Episode 5: Millennial Farmers Kirsten Bourne 00:44:44 Is a sustainable farming future possible without farmers? Till just recently, the US has hemorrhaged young farmers, who face a myriad of barriers to entry and to maintaining generational family farms. Today features Davon Goodwin of NC and Jake Ehret of MN to talk about land access, farm communities, and how a Green New Deal could impact their farming futures. Powered and distributed by Simplecast Is a sustainable farming future possible without farmers? Till just recently, the US has hemorrhaged young farmers, who face a myriad of barriers to entry and to maintaining generational family farms. Today features Davon Goodwin of NC and Jake Ehret of MN to talk about land access, farm communities, and how a Green New Deal could impact their farming futures. Powered and distributed by Simplecast no full 56 73a811c6-0cdd-46a7-a7c0-52f1f3fb102c Eating the Green New Deal, Episode 4: #SexySoils If this episode doesn’t convert us all into a soil farmers, it at least makes clear how much soil matters. Host Julie Kurtz speaks with Dr. Andrea Basche and Steven Tucker of Nebraska about the power of soils to transform how we do modern agriculture, by using nature’s lessons to help us protect our communities from floods and droughts, create vibrant ecosystems and grow healthy food. They share how vision for healthy soils is spreading in Nebraska, among university students, the state legislature, and the agricultural community. #SexySoils Powered and distributed by Simplecast Wed, 6 Nov 2019 15:51:53 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/eating-the-green-new-deal-episode-4-sexysoils-6FYMzeE7 Eating the Green New Deal, Episode 4: #SexySoils Kirsten Bourne 00:47:59 If this episode doesn’t convert us all into a soil farmers, it at least makes clear how much soil matters. Host Julie Kurtz speaks with Dr. Andrea Basche and Steven Tucker of Nebraska about the power of soils to transform how we do modern agriculture, by using nature’s lessons to help us protect our communities from floods and droughts, create vibrant ecosystems and grow healthy food. They share how vision for healthy soils is spreading in Nebraska, among university students, the state legislature, and the agricultural community. #SexySoils Powered and distributed by Simplecast If this episode doesn’t convert us all into a soil farmers, it at least makes clear how much soil matters. Host Julie Kurtz speaks with Dr. Andrea Basche and Steven Tucker of Nebraska about the power of soils to transform how we do modern agriculture, by using nature’s lessons to help us protect our communities from floods and droughts, create vibrant ecosystems and grow healthy food. They share how vision for healthy soils is spreading in Nebraska, among university students, the state legislature, and the agricultural community. #SexySoils Powered and distributed by Simplecast no full 8979d58c-a163-42ca-b4ce-325ef724e74d Eating the Green New Deal, Episode 3: Worker Throughout Food Supply Chains The Food System employs more workers than any other sector, but pays less. Guest host Julie Kurtz speaks with Jose Oliva—longtime Organizer, James Beard Award Recipient, and American Food Hero Awardee—about the inseparability of labor, race, immigration and food. We consider how a Green New Deal, as well as the private business sector, could support dignified labor and a food system that supports healthy people and a healthy planet. Powered and distributed by Simplecast. Wed, 30 Oct 2019 18:02:48 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/eating-the-green-new-deal-episode-3-worker-throughout-food-supply-chains-1QHnJoKd Eating the Green New Deal, Episode 3: Worker Throughout Food Supply Chains Kirsten Bourne 00:52:36 The Food System employs more workers than any other sector, but pays less. Guest host Julie Kurtz speaks with Jose Oliva—longtime Organizer, James Beard Award Recipient, and American Food Hero Awardee—about the inseparability of labor, race, immigration and food. We consider how a Green New Deal, as well as the private business sector, could support dignified labor and a food system that supports healthy people and a healthy planet. Powered and distributed by Simplecast. The Food System employs more workers than any other sector, but pays less. Guest host Julie Kurtz speaks with Jose Oliva—longtime Organizer, James Beard Award Recipient, and American Food Hero Awardee—about the inseparability of labor, race, immigration and food. We consider how a Green New Deal, as well as the private business sector, could support dignified labor and a food system that supports healthy people and a healthy planet. Powered and distributed by Simplecast. no full 55 4634af1e-d733-4dfd-8524-df9a1141ad9e Eating the Green New Deal, Episode 2 Despite enthusiastic response among some, not all farmers, ranchers and rural communities find the Green New Deal easy to swallow. In the second episode with guest host Julie Kurtz, today we talk with Scott Blubaugh of Blubaugh Angus Ranch in Oklahoma and Roger Noonan of Middle Branch Farm in New Hampshire, both leaders in the National Farmers Union, about how they’ve encouraged strong on-farm environmental conversation practices in the midst of challenging social, political and financial pressures -- and how they continue to fight hard to keep midsize family farmers and ranchers at the heart of agriculture.

Powered and distributed by Simplecast

]]> Tue, 22 Oct 2019 21:00:41 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/eating-the-green-new-deal-episode-2-OAva46zn Despite enthusiastic response among some, not all farmers, ranchers and rural communities find the Green New Deal easy to swallow. In the second episode with guest host Julie Kurtz, today we talk with Scott Blubaugh of Blubaugh Angus Ranch in Oklahoma and Roger Noonan of Middle Branch Farm in New Hampshire, both leaders in the National Farmers Union, about how they’ve encouraged strong on-farm environmental conversation practices in the midst of challenging social, political and financial pressures -- and how they continue to fight hard to keep midsize family farmers and ranchers at the heart of agriculture.

Powered and distributed by Simplecast

]]> Eating the Green New Deal, Episode 2 Kirsten Bourne 00:51:28 Despite enthusiastic response among some, not all farmers, ranchers and rural communities find the Green New Deal easy to swallow. In the second episode with guest host Julie Kurtz, today we talk with Scott Blubaugh of Blubaugh Angus Ranch in Oklahoma and Roger Noonan of Middle Branch Farm in New Hampshire, both leaders in the National Farmers Union, about how they’ve encouraged strong on-farm environmental conversation practices in the midst of challenging social, political and financial pressures -- and how they continue to fight hard to keep midsize family farmers and ranchers at the heart of agriculture. Despite enthusiastic response among some, not all farmers, ranchers and rural communities find the Green New Deal easy to swallow. In the second episode with guest host Julie Kurtz, today we talk with Scott Blubaugh of Blubaugh Angus Ranch in Oklahoma and Roger Noonan of Middle Branch Farm in New Hampshire, both leaders in the National Farmers Union, about how they’ve encouraged strong on-farm environmental conversation practices in the midst of challenging social, political and financial pressures -- and how they continue to fight hard to keep midsize family farmers and ranchers at the heart of agriculture. no full 54 1dfeed3b-18fb-431f-8e9c-639188203c1d Eating the Green New Deal, Episode 1 Powered and distributed by Simplecast

]]> Tue, 15 Oct 2019 21:59:02 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/eating-the-green-new-deal-episode-1-aLYqCD8f Powered and distributed by Simplecast

]]> Eating the Green New Deal, Episode 1 Kirsten Bourne 00:46:43 What does the Green New Deal have to say about food and agriculture? To help us understand where we stand on farm policies for the future of people and planet, Ferd Hoefner, founding staff member and current Senior Strategic Advisor of the National Sustainable Agriculture Coalition (NSAC), will help walk us through what the Green New Deal (GND) says about food and agriculture, what it doesn’t say, and how the GND relates to ongoing agricultural policy campaigns to create a food system that protects our planet and people. Ferd Hoefner has been working in sustainable agriculture federal policy for over 30 years. In today’s episode, he shares about the long journey of sustainable agriculture policy, where it’s going in, and how the GND could shape that direction. What does the Green New Deal have to say about food and agriculture? To help us understand where we stand on farm policies for the future of people and planet, Ferd Hoefner, founding staff member and current Senior Strategic Advisor of the National Sustainable Agriculture Coalition (NSAC), will help walk us through what the Green New Deal (GND) says about food and agriculture, what it doesn’t say, and how the GND relates to ongoing agricultural policy campaigns to create a food system that protects our planet and people. Ferd Hoefner has been working in sustainable agriculture federal policy for over 30 years. In today’s episode, he shares about the long journey of sustainable agriculture policy, where it’s going in, and how the GND could shape that direction. no full 53 ea6de067-a638-4854-bf71-e816c42c4ced DC Area Food Fighters: Haydee's Restaurant Powered and distributed by Simplecast

]]> Fri, 27 Sep 2019 14:52:00 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/dc-area-food-fighters-haydees-restaurant-U_qzAEJr Powered and distributed by Simplecast

]]> DC Area Food Fighters: Haydee's Restaurant Kirsten Bourne 00:42:49 Haydee's Restaurant has been serving DC residents for over 20 years. The owners, Haydee Vanegas and Mario Alas, came to the United States during the Salvadoran Civil War and ultimately landed in the Mt. Pleasant neighborhood of DC to open their first restaurant. Lunch Agenda sits down with their son Mario to talk about the joys and challenges of adapting a restaurant to the changing demographics, technologies, and bureaucratic forces of the Capital. Haydee's Restaurant has been serving DC residents for over 20 years. The owners, Haydee Vanegas and Mario Alas, came to the United States during the Salvadoran Civil War and ultimately landed in the Mt. Pleasant neighborhood of DC to open their first restaurant. Lunch Agenda sits down with their son Mario to talk about the joys and challenges of adapting a restaurant to the changing demographics, technologies, and bureaucratic forces of the Capital. no full 52 0c925c8a-dc52-4fea-abb3-a0463b64b19f DC Area Food Fighters: O Earth Creamery and Bakehouse Powered and distributed by Simplecast

]]> Thu, 5 Sep 2019 14:46:49 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/dc-area-food-fighters-o-earth-creamery-and-bakehouse-kfjqE69x Powered and distributed by Simplecast

]]> DC Area Food Fighters: O Earth Creamery and Bakehouse Kirsten Bourne 00:50:59 What are the sacrifices that it takes to grow a local food business? Nony Dutton & Nick Stavely sit down with Annette Ryan of O Earth Creamery & Bakehouse to better understand the life and mind of one of DC's hardest working food entrepreneurs. Annette shares her origins from small farm in upstate New York, to therapist working in Denver, and moving to DC with the goal of opening a pay-what-you-can cafe. What are the sacrifices that it takes to grow a local food business? Nony Dutton & Nick Stavely sit down with Annette Ryan of O Earth Creamery & Bakehouse to better understand the life and mind of one of DC's hardest working food entrepreneurs. Annette shares her origins from small farm in upstate New York, to therapist working in Denver, and moving to DC with the goal of opening a pay-what-you-can cafe. no full 51 2331ee0d-63e3-4aca-8099-912304b19228 DC Area Food Fighters: Kefa Cafe In 1996, Lene Tsegaye co-founded Kefa Cafe coffee shop in Silver Spring. Lene joins Lunch Agenda to discuss the past, present, and future of Kefa Cafe and its relationship with a rapidly changing neighborhood. Thu, 29 Aug 2019 15:37:24 +0000 info@fullserviceradio.org (Kirsten Bourne) https://lunchagenda.simplecast.com/episodes/dc-area-food-fighters-kefa-cafe-9hI_l986 DC Area Food Fighters: Kefa Cafe Kirsten Bourne 00:38:36 In 1996, Lene Tsegaye co-founded Kefa Cafe coffee shop in Silver Spring. Lene joins Lunch Agenda to discuss the past, present, and future of Kefa Cafe and its relationship with a rapidly changing neighborhood. In 1996, Lene Tsegaye co-founded Kefa Cafe coffee shop in Silver Spring. Lene joins Lunch Agenda to discuss the past, present, and future of Kefa Cafe and its relationship with a rapidly changing neighborhood. no full 50 71d15883-c4a7-4896-a7cf-3ae214fcfb20 Food Justice meets Sustainable Action: The Food Recovery Network On this episode of Lunch Agenda, guest host Alexya takes a deep dive into one of the largest student-run food justice organizations in the country. In 2011, several students from the University of Maryland, College Park organized to recover leftover food from the campus dining halls to deliver it to community members in need and to reduce food waste. Today over 230 chapters of Food Recovery Network operate across the nation, powered by student action. Yuzhu Shi, current president of the inaugural chapter at University of Maryland, sits down to discuss the origins of the student-powered non-profit, the impact FRN has on the community and for food waste, and about youth leadership and activism.

]]> Thu, 20 Jun 2019 17:47:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/89ed6c52-f6b6e2c4 On this episode of Lunch Agenda, guest host Alexya takes a deep dive into one of the largest student-run food justice organizations in the country. In 2011, several students from the University of Maryland, College Park organized to recover leftover food from the campus dining halls to deliver it to community members in need and to reduce food waste. Today over 230 chapters of Food Recovery Network operate across the nation, powered by student action. Yuzhu Shi, current president of the inaugural chapter at University of Maryland, sits down to discuss the origins of the student-powered non-profit, the impact FRN has on the community and for food waste, and about youth leadership and activism.

]]> Food Justice meets Sustainable Action: The Food Recovery Network Full Service Radio 00:23:44 On this episode of Lunch Agenda, guest host Alexya takes a deep dive into one of the largest student-run food justice organizations in the country. In 2011, several students from the University of Maryland, College Park organized to recover leftover food from the campus dining halls to deliver it to community members in need and to reduce food waste. Today over 230 chapters of Food Recovery Network operate across the nation, powered by student action. Yuzhu Shi, current president of the inaugural chapter at University of Maryland, sits down to discuss the origins of the student-powered non-profit, the impact FRN has on the community and for food waste, and about youth leadership and activism. On this episode of Lunch Agenda, guest host Alexya takes a deep dive into one of the largest student-run food justice organizations in the country. In 2011, several students from the University of Maryland, College Park organized to recover leftover food from the campus dining halls to deliver it to community members in need and to reduce food waste. Today over 230 chapters of Food Recovery Network operate across the nation, powered by student action. Yuzhu Shi, current president of the inaugural chapter at University of Maryland, sits down to discuss the origins of the student-powered non-profit, the impact FRN has on the community and for food waste, and about youth leadership and activism. no full 49 7909ffe7-3619-4fc4-a5b5-4165f8690852 Economic Empowerment through Accessible Foods DC Central Kitchen is one of the city's most impactful organizations. Not only does the nonprofit provide food access through a variety of programs, DCCK also recognizes the systemic link between food access, poverty, and economic empowerment. Now in its 30th year of operation, DC Central Kitchen has launched the DCCK Cafe, located on Mississippi Avenue SE. Listen to this interview with Alexander Moore, Chief Development Officer of DC Central Kitchen and Angelo Thompson, production lead at the new Cafe. We talk about DCCK's job and culinary training programs, the impact the organization has on Wards 7 and 8, and why intergenerational intervention is a huge key to solving hunger and poverty in the District.

]]> Fri, 14 Jun 2019 17:47:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/a1de0cbc-31576e77 DC Central Kitchen is one of the city's most impactful organizations. Not only does the nonprofit provide food access through a variety of programs, DCCK also recognizes the systemic link between food access, poverty, and economic empowerment. Now in its 30th year of operation, DC Central Kitchen has launched the DCCK Cafe, located on Mississippi Avenue SE. Listen to this interview with Alexander Moore, Chief Development Officer of DC Central Kitchen and Angelo Thompson, production lead at the new Cafe. We talk about DCCK's job and culinary training programs, the impact the organization has on Wards 7 and 8, and why intergenerational intervention is a huge key to solving hunger and poverty in the District.

]]> Economic Empowerment through Accessible Foods Full Service Radio 00:27:16 DC Central Kitchen is one of the city's most impactful organizations. Not only does the nonprofit provide food access through a variety of programs, DCCK also recognizes the systemic link between food access, poverty, and economic empowerment. Now in its 30th year of operation, DC Central Kitchen has launched the DCCK Cafe, located on Mississippi Avenue SE. Listen to this interview with Alexander Moore, Chief Development Officer of DC Central Kitchen and Angelo Thompson, production lead at the new Cafe. We talk about DCCK's job and culinary training programs, the impact the organization has on Wards 7 and 8, and why intergenerational intervention is a huge key to solving hunger and poverty in the District. DC Central Kitchen is one of the city's most impactful organizations. Not only does the nonprofit provide food access through a variety of programs, DCCK also recognizes the systemic link between food access, poverty, and economic empowerment. Now in its 30th year of operation, DC Central Kitchen has launched the DCCK Cafe, located on Mississippi Avenue SE. Listen to this interview with Alexander Moore, Chief Development Officer of DC Central Kitchen and Angelo Thompson, production lead at the new Cafe. We talk about DCCK's job and culinary training programs, the impact the organization has on Wards 7 and 8, and why intergenerational intervention is a huge key to solving hunger and poverty in the District. no full 48 adf4a172-0efd-43c0-b964-ec79e0b717d8 Building Community Resilience through Cooperative Food Access Though Wards 7 and 8 are home to over 150,000 DC residents, there are only three grocery stores open in these neighborhoods, causing a food access issue that must be addressed. This episode marks the first guest host spot on Lunch Agenda. Join Alexya in discussion with Clarice Manning and Raul Edwards, board members of the upcoming Community Grocery Co-op to be located east of the river. Through the Co-op, they hope to not only provide affordable, healthy foods to residents but to also uplift the community's voice and build bonds. Learn all about the history of cooperative business and about what food access really means in this episode!

]]> Thu, 6 Jun 2019 14:42:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/da2f88b6-5429e81e Though Wards 7 and 8 are home to over 150,000 DC residents, there are only three grocery stores open in these neighborhoods, causing a food access issue that must be addressed. This episode marks the first guest host spot on Lunch Agenda. Join Alexya in discussion with Clarice Manning and Raul Edwards, board members of the upcoming Community Grocery Co-op to be located east of the river. Through the Co-op, they hope to not only provide affordable, healthy foods to residents but to also uplift the community's voice and build bonds. Learn all about the history of cooperative business and about what food access really means in this episode!

]]> Building Community Resilience through Cooperative Food Access Full Service Radio 00:36:47 Though Wards 7 and 8 are home to over 150,000 DC residents, there are only three grocery stores open in these neighborhoods, causing a food access issue that must be addressed. This episode marks the first guest host spot on Lunch Agenda. Join Alexya in discussion with Clarice Manning and Raul Edwards, board members of the upcoming Community Grocery Co-op to be located east of the river. Through the Co-op, they hope to not only provide affordable, healthy foods to residents but to also uplift the community's voice and build bonds. Learn all about the history of cooperative business and about what food access really means in this episode! Though Wards 7 and 8 are home to over 150,000 DC residents, there are only three grocery stores open in these neighborhoods, causing a food access issue that must be addressed. This episode marks the first guest host spot on Lunch Agenda. Join Alexya in discussion with Clarice Manning and Raul Edwards, board members of the upcoming Community Grocery Co-op to be located east of the river. Through the Co-op, they hope to not only provide affordable, healthy foods to residents but to also uplift the community's voice and build bonds. Learn all about the history of cooperative business and about what food access really means in this episode! no full 47 bc4c2b39-74fd-452a-9c32-e6cab918d36f Institutional Food, Episode 4: Prison Food (Identity & Entrepreneurism) Beyond the public safety and public health impacts of inadequate nutrition in correctional facilities, the food served there affects the emotions, relationships and aspirations of those on the inside. Kiko learns about issues of food environment from Leslie Soble, an ethnographer with Impact Justice. The series ends on a high note in conversation with Seth Sundberg, an entrepreneur whose mission-driven nutrition bar company began during his five years in federal prison. Stick through the end of the episode, when Kiko reveals two guest hosts who will be your Lunch Agenda dates over the summer during her maternity leave!

]]> Tue, 14 May 2019 21:04:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/6934a411-84678aad Beyond the public safety and public health impacts of inadequate nutrition in correctional facilities, the food served there affects the emotions, relationships and aspirations of those on the inside. Kiko learns about issues of food environment from Leslie Soble, an ethnographer with Impact Justice. The series ends on a high note in conversation with Seth Sundberg, an entrepreneur whose mission-driven nutrition bar company began during his five years in federal prison. Stick through the end of the episode, when Kiko reveals two guest hosts who will be your Lunch Agenda dates over the summer during her maternity leave!

]]> Institutional Food, Episode 4: Prison Food (Identity & Entrepreneurism) Full Service Radio 00:56:44 Beyond the public safety and public health impacts of inadequate nutrition in correctional facilities, the food served there affects the emotions, relationships and aspirations of those on the inside. Kiko learns about issues of food environment from Leslie Soble, an ethnographer with Impact Justice. The series ends on a high note in conversation with Seth Sundberg, an entrepreneur whose mission-driven nutrition bar company began during his five years in federal prison. Stick through the end of the episode, when Kiko reveals two guest hosts who will be your Lunch Agenda dates over the summer during her maternity leave! Beyond the public safety and public health impacts of inadequate nutrition in correctional facilities, the food served there affects the emotions, relationships and aspirations of those on the inside. Kiko learns about issues of food environment from Leslie Soble, an ethnographer with Impact Justice. The series ends on a high note in conversation with Seth Sundberg, an entrepreneur whose mission-driven nutrition bar company began during his five years in federal prison. Stick through the end of the episode, when Kiko reveals two guest hosts who will be your Lunch Agenda dates over the summer during her maternity leave! no full 46 d9050fa2-50be-4659-bd79-00caf1f8e701 Institutional Food, Episode 3: Prison Food (Nutrition Justice) Roughly 2.8 million incarcerated Americans--who on the outside would present significant power as consumers--are often ignored or forgotten in our food system. Kiko talks with Halim Flowers about the lived experience of eating while incarcerated for 22 years in facilities from the east coast to the west coast; Halim shares why he’s especially worried about adolescents whose bodies and brains develop on the inside. We also hear from Kanav Kathuria about the Farm to Prison Project that is using food to change the consciousness of people in his Baltimore community toward those who are incarcerated.

]]> Tue, 7 May 2019 20:58:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/bb6f0ba1-1051f594 Roughly 2.8 million incarcerated Americans--who on the outside would present significant power as consumers--are often ignored or forgotten in our food system. Kiko talks with Halim Flowers about the lived experience of eating while incarcerated for 22 years in facilities from the east coast to the west coast; Halim shares why he’s especially worried about adolescents whose bodies and brains develop on the inside. We also hear from Kanav Kathuria about the Farm to Prison Project that is using food to change the consciousness of people in his Baltimore community toward those who are incarcerated.

]]> Institutional Food, Episode 3: Prison Food (Nutrition Justice) Full Service Radio 01:08:19 Roughly 2.8 million incarcerated Americans--who on the outside would present significant power as consumers--are often ignored or forgotten in our food system. Kiko talks with Halim Flowers about the lived experience of eating while incarcerated for 22 years in facilities from the east coast to the west coast; Halim shares why he’s especially worried about adolescents whose bodies and brains develop on the inside. We also hear from Kanav Kathuria about the Farm to Prison Project that is using food to change the consciousness of people in his Baltimore community toward those who are incarcerated. Roughly 2.8 million incarcerated Americans--who on the outside would present significant power as consumers--are often ignored or forgotten in our food system. Kiko talks with Halim Flowers about the lived experience of eating while incarcerated for 22 years in facilities from the east coast to the west coast; Halim shares why he’s especially worried about adolescents whose bodies and brains develop on the inside. We also hear from Kanav Kathuria about the Farm to Prison Project that is using food to change the consciousness of people in his Baltimore community toward those who are incarcerated. no full 45 3ab8aab9-a136-4a9e-987c-4d24979b2125 Institutional Food, Episode 2: Hospital Food Our institutional food exploration moves to hospitals, another setting where huge amounts of people (who don’t necessarily have a choice in the matter) eat every day. Kiko speaks with Jeff Klova, Executive Chef at Temple University Hospital and Shelley Chamberlain, the Healthy Food in Healthcare Specialist for Philadelphia's Good Food Healthy Hospitals initiative, about sourcing more ingredients locally, serving less meat, wasting less food, and "nudges" that steer people to use food as medicine while at the hospital.

]]> Thu, 2 May 2019 22:01:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/591430d7-cce5f81d Our institutional food exploration moves to hospitals, another setting where huge amounts of people (who don’t necessarily have a choice in the matter) eat every day. Kiko speaks with Jeff Klova, Executive Chef at Temple University Hospital and Shelley Chamberlain, the Healthy Food in Healthcare Specialist for Philadelphia's Good Food Healthy Hospitals initiative, about sourcing more ingredients locally, serving less meat, wasting less food, and "nudges" that steer people to use food as medicine while at the hospital.

]]> Institutional Food, Episode 2: Hospital Food Full Service Radio 00:53:10 Our institutional food exploration moves to hospitals, another setting where huge amounts of people (who don’t necessarily have a choice in the matter) eat every day. Kiko speaks with Jeff Klova, Executive Chef at Temple University Hospital and Shelley Chamberlain, the Healthy Food in Healthcare Specialist for Philadelphia's Good Food Healthy Hospitals initiative, about sourcing more ingredients locally, serving less meat, wasting less food, and "nudges" that steer people to use food as medicine while at the hospital. Our institutional food exploration moves to hospitals, another setting where huge amounts of people (who don’t necessarily have a choice in the matter) eat every day. Kiko speaks with Jeff Klova, Executive Chef at Temple University Hospital and Shelley Chamberlain, the Healthy Food in Healthcare Specialist for Philadelphia's Good Food Healthy Hospitals initiative, about sourcing more ingredients locally, serving less meat, wasting less food, and "nudges" that steer people to use food as medicine while at the hospital. no full 44 8b09a779-e894-4fc5-9718-fa76fb682acc Institutional Food, Episode 1: Hotel Food Kiko kicks off a long-awaited series examining food offerings in hotels, hospitals and prisons. In conversation with Spike Gjerde of A Rake's Progress in the Line Hotel DC and Jessi Silverman of Center for Science in the Public Interest's report on hotel food, we explore why food served in institutions lacks the transparency of sourcing, accountability to nutrition and standards of flavor that we expect elsewhere...and what is being done about it.

]]> Wed, 24 Apr 2019 16:32:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/67521595-e6bb3be0 Kiko kicks off a long-awaited series examining food offerings in hotels, hospitals and prisons. In conversation with Spike Gjerde of A Rake's Progress in the Line Hotel DC and Jessi Silverman of Center for Science in the Public Interest's report on hotel food, we explore why food served in institutions lacks the transparency of sourcing, accountability to nutrition and standards of flavor that we expect elsewhere...and what is being done about it.

]]> Institutional Food, Episode 1: Hotel Food Full Service Radio 00:50:08 Kiko kicks off a long-awaited series examining food offerings in hotels, hospitals and prisons. In conversation with Spike Gjerde of A Rake's Progress in the Line Hotel DC and Jessi Silverman of Center for Science in the Public Interest's report on hotel food, we explore why food served in institutions lacks the transparency of sourcing, accountability to nutrition and standards of flavor that we expect elsewhere...and what is being done about it. Kiko kicks off a long-awaited series examining food offerings in hotels, hospitals and prisons. In conversation with Spike Gjerde of A Rake's Progress in the Line Hotel DC and Jessi Silverman of Center for Science in the Public Interest's report on hotel food, we explore why food served in institutions lacks the transparency of sourcing, accountability to nutrition and standards of flavor that we expect elsewhere...and what is being done about it. no full 43 3b3aec13-5397-48c9-8b2b-e3860ba0785b Investing in Food, Episode 4: Reaching for Food Sovereignty If you’re an investor looking to drive equity through your funding decisions, today’s episode is for you. Kiko talks with Dennis Derryck of Corbin Hill Food Project about how he’s structured that non-profit around equitable ownership and participation. Then Olivia Rebanal of Capital Impact Partners shares her perspectives as a funder who has worked to break down barriers for those traditionally left out of food investment so they can equally access the funds on the table. Leave this series armed with practical tips to inform your action plan for consciously driving towards the food system you want to see!

]]> Tue, 2 Apr 2019 17:48:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/af53fb57-f74e5296 If you’re an investor looking to drive equity through your funding decisions, today’s episode is for you. Kiko talks with Dennis Derryck of Corbin Hill Food Project about how he’s structured that non-profit around equitable ownership and participation. Then Olivia Rebanal of Capital Impact Partners shares her perspectives as a funder who has worked to break down barriers for those traditionally left out of food investment so they can equally access the funds on the table. Leave this series armed with practical tips to inform your action plan for consciously driving towards the food system you want to see!

]]> Investing in Food, Episode 4: Reaching for Food Sovereignty Full Service Radio 01:01:19 If you’re an investor looking to drive equity through your funding decisions, today’s episode is for you. Kiko talks with Dennis Derryck of Corbin Hill Food Project about how he’s structured that non-profit around equitable ownership and participation. Then Olivia Rebanal of Capital Impact Partners shares her perspectives as a funder who has worked to break down barriers for those traditionally left out of food investment so they can equally access the funds on the table. Leave this series armed with practical tips to inform your action plan for consciously driving towards the food system you want to see! If you’re an investor looking to drive equity through your funding decisions, today’s episode is for you. Kiko talks with Dennis Derryck of Corbin Hill Food Project about how he’s structured that non-profit around equitable ownership and participation. Then Olivia Rebanal of Capital Impact Partners shares her perspectives as a funder who has worked to break down barriers for those traditionally left out of food investment so they can equally access the funds on the table. Leave this series armed with practical tips to inform your action plan for consciously driving towards the food system you want to see! no full 42 2f9a0885-fb32-46aa-8012-8c4cd30aab6a Investing in Food, Episode 3: From "Getting the Food They Need" to "Buying the Food They Want" In conversation with Radha Muthiah of the Capital Area Food Bank and Pamela Hess of the Arcadia Center for Sustainable Food & Agriculture, we discuss how funders are
supporting work to help people take the steps towards purchasing food for themselves, in a journey toward more sovereign community-wealth building approaches.

]]> Tue, 26 Mar 2019 18:34:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/df0471fd-348b3fd8 In conversation with Radha Muthiah of the Capital Area Food Bank and Pamela Hess of the Arcadia Center for Sustainable Food & Agriculture, we discuss how funders are
supporting work to help people take the steps towards purchasing food for themselves, in a journey toward more sovereign community-wealth building approaches.

]]> Investing in Food, Episode 3: From "Getting the Food They Need" to "Buying the Food They Want" Full Service Radio 00:58:07 In conversation with Radha Muthiah of the Capital Area Food Bank and Pamela Hess of the Arcadia Center for Sustainable Food & Agriculture, we discuss how funders are supporting work to help people take the steps towards purchasing food for themselves, in a journey toward more sovereign community-wealth building approaches. In conversation with Radha Muthiah of the Capital Area Food Bank and Pamela Hess of the Arcadia Center for Sustainable Food & Agriculture, we discuss how funders are supporting work to help people take the steps towards purchasing food for themselves, in a journey toward more sovereign community-wealth building approaches. no full 41 44ddabb8-6276-4795-a083-e5448a09c1f7 Investing in Food, Episode 2: Filling the Gaps with Chris Bradshaw & Tom McDougall Chris Bradshaw and Tom McDougall identified gaps in Washington’s food landscape, and founded a non-profit (Dreaming Out Loud) and a business (4P Foods) to address them. In the second episode of this series, the two entrepreneurs are joined by Katie Jones, the
Director of the Bainum Family Foundation's Food Security Initiative, to discuss how they source and deploy investment to fuel their work.

]]> Tue, 19 Mar 2019 19:57:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/7c4078b2-afd32a68 Chris Bradshaw and Tom McDougall identified gaps in Washington’s food landscape, and founded a non-profit (Dreaming Out Loud) and a business (4P Foods) to address them. In the second episode of this series, the two entrepreneurs are joined by Katie Jones, the
Director of the Bainum Family Foundation's Food Security Initiative, to discuss how they source and deploy investment to fuel their work.

]]> Investing in Food, Episode 2: Filling the Gaps with Chris Bradshaw & Tom McDougall Full Service Radio 00:58:32 Chris Bradshaw and Tom McDougall identified gaps in Washington’s food landscape, and founded a non-profit (Dreaming Out Loud) and a business (4P Foods) to address them. In the second episode of this series, the two entrepreneurs are joined by Katie Jones, the Director of the Bainum Family Foundation's Food Security Initiative, to discuss how they source and deploy investment to fuel their work. Chris Bradshaw and Tom McDougall identified gaps in Washington’s food landscape, and founded a non-profit (Dreaming Out Loud) and a business (4P Foods) to address them. In the second episode of this series, the two entrepreneurs are joined by Katie Jones, the Director of the Bainum Family Foundation's Food Security Initiative, to discuss how they source and deploy investment to fuel their work. no full 40 53facda0-fe8c-4206-926e-010ee152452e Investing in Food, Episode 1: Inside the Mind of the Investor Want to get inside the head of people who invest in food concepts? In partnership with the Bainum Family Foundation, Kiko kicks off a special series all about the who, why and how of food investment. Today’s guests--Eric Kessler of Arabella Advisors, Leila Otis of the Bainum Family Foundation, and Celeste James who leads Kaiser Permanente’s Community Health Philanthrophy in the Mid-Atlantic region--help us understand the different types of food funding that exist in 2019, and give us a window into how funders make their decisions.

]]> Tue, 12 Mar 2019 20:43:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/99a663d2-0c96390d Want to get inside the head of people who invest in food concepts? In partnership with the Bainum Family Foundation, Kiko kicks off a special series all about the who, why and how of food investment. Today’s guests--Eric Kessler of Arabella Advisors, Leila Otis of the Bainum Family Foundation, and Celeste James who leads Kaiser Permanente’s Community Health Philanthrophy in the Mid-Atlantic region--help us understand the different types of food funding that exist in 2019, and give us a window into how funders make their decisions.

]]> Investing in Food, Episode 1: Inside the Mind of the Investor Full Service Radio 00:58:48 Want to get inside the head of people who invest in food concepts? In partnership with the Bainum Family Foundation, Kiko kicks off a special series all about the who, why and how of food investment. Today’s guests--Eric Kessler of Arabella Advisors, Leila Otis of the Bainum Family Foundation, and Celeste James who leads Kaiser Permanente’s Community Health Philanthrophy in the Mid-Atlantic region--help us understand the different types of food funding that exist in 2019, and give us a window into how funders make their decisions. Want to get inside the head of people who invest in food concepts? In partnership with the Bainum Family Foundation, Kiko kicks off a special series all about the who, why and how of food investment. Today’s guests--Eric Kessler of Arabella Advisors, Leila Otis of the Bainum Family Foundation, and Celeste James who leads Kaiser Permanente’s Community Health Philanthrophy in the Mid-Atlantic region--help us understand the different types of food funding that exist in 2019, and give us a window into how funders make their decisions. no full 39 0e68f954-c45f-4791-8797-3aba7121f336 Black Food History Month, Episode 3: Tambra Raye Stevenson on Marking this Moment We’re nearing the end of February and Black History Month, but there are 10 months left this year to mark the 400th anniversary of the first enslaved Africans landing on American soil. Kiko talks with Tambra Raye Stevenson, the DC-based food educator and founder of NativSol Kitchen and WANDA: Women Advancing Nutrition Dietetics and Agriculture, about creative ways to honor the milestone. We preview the workshop we'll offer at Rooting DC this Saturday 2/23, and explore how to teach black food history without being “Tone Deaf as F%$k".

]]> Tue, 19 Feb 2019 21:32:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/35fd2451-89db922e We’re nearing the end of February and Black History Month, but there are 10 months left this year to mark the 400th anniversary of the first enslaved Africans landing on American soil. Kiko talks with Tambra Raye Stevenson, the DC-based food educator and founder of NativSol Kitchen and WANDA: Women Advancing Nutrition Dietetics and Agriculture, about creative ways to honor the milestone. We preview the workshop we'll offer at Rooting DC this Saturday 2/23, and explore how to teach black food history without being “Tone Deaf as F%$k".

]]> Black Food History Month, Episode 3: Tambra Raye Stevenson on Marking this Moment Full Service Radio 00:46:39 We’re nearing the end of February and Black History Month, but there are 10 months left this year to mark the 400th anniversary of the first enslaved Africans landing on American soil. Kiko talks with Tambra Raye Stevenson, the DC-based food educator and founder of NativSol Kitchen and WANDA: Women Advancing Nutrition Dietetics and Agriculture, about creative ways to honor the milestone. We preview the workshop we'll offer at Rooting DC this Saturday 2/23, and explore how to teach black food history without being “Tone Deaf as F%$k". We’re nearing the end of February and Black History Month, but there are 10 months left this year to mark the 400th anniversary of the first enslaved Africans landing on American soil. Kiko talks with Tambra Raye Stevenson, the DC-based food educator and founder of NativSol Kitchen and WANDA: Women Advancing Nutrition Dietetics and Agriculture, about creative ways to honor the milestone. We preview the workshop we'll offer at Rooting DC this Saturday 2/23, and explore how to teach black food history without being “Tone Deaf as F%$k". no full 38 41f219a2-5536-484d-8909-7b1e6742fccd Black Food History Month, Episode 2: Leah Penniman on Agricultural Organizing Leah Penniman co-founded Soul Fire Farm with a committment to ending racism and injustice in the food system, and last year published Farming While Black, a how-to guide for African-heritage people ready to reclaim their agency. In today's episode Kiko asks her about Ujumma, Susus, and other ways African farmers have organized, pooled resources and supported each other both in Africa and her diaspora.

]]> Tue, 5 Feb 2019 21:59:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/e44545b0-84fec5e4 Leah Penniman co-founded Soul Fire Farm with a committment to ending racism and injustice in the food system, and last year published Farming While Black, a how-to guide for African-heritage people ready to reclaim their agency. In today's episode Kiko asks her about Ujumma, Susus, and other ways African farmers have organized, pooled resources and supported each other both in Africa and her diaspora.

]]> Black Food History Month, Episode 2: Leah Penniman on Agricultural Organizing Full Service Radio 00:43:20 Leah Penniman co-founded Soul Fire Farm with a committment to ending racism and injustice in the food system, and last year published Farming While Black, a how-to guide for African-heritage people ready to reclaim their agency. In today's episode Kiko asks her about Ujumma, Susus, and other ways African farmers have organized, pooled resources and supported each other both in Africa and her diaspora. Leah Penniman co-founded Soul Fire Farm with a committment to ending racism and injustice in the food system, and last year published Farming While Black, a how-to guide for African-heritage people ready to reclaim their agency. In today's episode Kiko asks her about Ujumma, Susus, and other ways African farmers have organized, pooled resources and supported each other both in Africa and her diaspora. no full 37 d3b7610e-d66e-45af-8a09-e97db43f3547 Black Food History Month, Episode 1: Michael Twitty on Culinary History This week marks the beginning of Black History Month, and this year marks the 400th anniversary of the transatlantic slave trade beginning in the United States. In that spirit, Kiko kicks off a new Lunch Agenda series in conversation with Michael Twitty, a black culinary historian, food writer, and author of the James Beard Foundation’s 2018 Book of the Year, The Cooking Gene. She'll ask him to school her on foods and traditions that travelled across the Atlantic from Africa, evolved along with the African American community since, and have shaped the food experiences of us all.

]]> Tue, 29 Jan 2019 21:51:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/85b9faae-0bca7172 This week marks the beginning of Black History Month, and this year marks the 400th anniversary of the transatlantic slave trade beginning in the United States. In that spirit, Kiko kicks off a new Lunch Agenda series in conversation with Michael Twitty, a black culinary historian, food writer, and author of the James Beard Foundation’s 2018 Book of the Year, The Cooking Gene. She'll ask him to school her on foods and traditions that travelled across the Atlantic from Africa, evolved along with the African American community since, and have shaped the food experiences of us all.

]]> Black Food History Month, Episode 1: Michael Twitty on Culinary History Full Service Radio 00:51:55 This week marks the beginning of Black History Month, and this year marks the 400th anniversary of the transatlantic slave trade beginning in the United States. In that spirit, Kiko kicks off a new Lunch Agenda series in conversation with Michael Twitty, a black culinary historian, food writer, and author of the James Beard Foundation’s 2018 Book of the Year, The Cooking Gene. She'll ask him to school her on foods and traditions that travelled across the Atlantic from Africa, evolved along with the African American community since, and have shaped the food experiences of us all. This week marks the beginning of Black History Month, and this year marks the 400th anniversary of the transatlantic slave trade beginning in the United States. In that spirit, Kiko kicks off a new Lunch Agenda series in conversation with Michael Twitty, a black culinary historian, food writer, and author of the James Beard Foundation’s 2018 Book of the Year, The Cooking Gene. She'll ask him to school her on foods and traditions that travelled across the Atlantic from Africa, evolved along with the African American community since, and have shaped the food experiences of us all. no full 36 615cac33-e3dc-4534-9a44-dfada1537c95 5th Grade Special: School Kitchen Investigation Fifth graders from Mundo Verde Bilingual Public Charter School take the mic to interview Chef Dot Steck about their school's own from-scratch kitchen, and Lea Howe of DC Greens about work being done across DC to improve school food. These students have persevered for months to learn about podcasting, explore topics, identify expert guests, write and rewrite their script, and practice for their Full Service Radio debut!

]]> Fri, 25 Jan 2019 19:21:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/c068cf8b-c9cc7b79 Fifth graders from Mundo Verde Bilingual Public Charter School take the mic to interview Chef Dot Steck about their school's own from-scratch kitchen, and Lea Howe of DC Greens about work being done across DC to improve school food. These students have persevered for months to learn about podcasting, explore topics, identify expert guests, write and rewrite their script, and practice for their Full Service Radio debut!

]]> 5th Grade Special: School Kitchen Investigation Full Service Radio 00:27:46 Fifth graders from Mundo Verde Bilingual Public Charter School take the mic to interview Chef Dot Steck about their school's own from-scratch kitchen, and Lea Howe of DC Greens about work being done across DC to improve school food. These students have persevered for months to learn about podcasting, explore topics, identify expert guests, write and rewrite their script, and practice for their Full Service Radio debut! Fifth graders from Mundo Verde Bilingual Public Charter School take the mic to interview Chef Dot Steck about their school's own from-scratch kitchen, and Lea Howe of DC Greens about work being done across DC to improve school food. These students have persevered for months to learn about podcasting, explore topics, identify expert guests, write and rewrite their script, and practice for their Full Service Radio debut! no full 35 6efce330-a859-41ad-a797-3273ad4a4453 Holiday Variety Show It’s beginning to look a lot like Christmas, so we take a break from hard hitting food system topics for a little holiday mixup. After the last Food News headlines of 2018, Kiko introduces three other food and drink-focused Full Service Radio hosts worth listening to over your holiday break. PLUS: A sneak peak at what's to come when Lunch Agenda kicks off its second year in January!

]]> Tue, 18 Dec 2018 21:51:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/44ab073a-b38033f6 It’s beginning to look a lot like Christmas, so we take a break from hard hitting food system topics for a little holiday mixup. After the last Food News headlines of 2018, Kiko introduces three other food and drink-focused Full Service Radio hosts worth listening to over your holiday break. PLUS: A sneak peak at what's to come when Lunch Agenda kicks off its second year in January!

]]> Holiday Variety Show Full Service Radio 00:42:04 It’s beginning to look a lot like Christmas, so we take a break from hard hitting food system topics for a little holiday mixup. After the last Food News headlines of 2018, Kiko introduces three other food and drink-focused Full Service Radio hosts worth listening to over your holiday break. PLUS: A sneak peak at what's to come when Lunch Agenda kicks off its second year in January! It’s beginning to look a lot like Christmas, so we take a break from hard hitting food system topics for a little holiday mixup. After the last Food News headlines of 2018, Kiko introduces three other food and drink-focused Full Service Radio hosts worth listening to over your holiday break. PLUS: A sneak peak at what's to come when Lunch Agenda kicks off its second year in January! no full 34 de0b458c-b96c-463a-98b4-0e1631ea7451 That Great Paradox: Food Professionals and Eating Disorders Many of the people who work in food jobs haven’t always had the most balanced relationship with food in their own personal lives. An extra layer of shame sits with those of us who aren’t sure we have the right to teach healthy eating, or to feed others, if we at one time struggled to feed ourselves. Joined by Lina Salazar, Maddy Beckwith and Patrilie Hernandez, Kiko opens up about her past struggles. We dig into the impacts of this reality on our work and mental health, and how to move forward.

]]> Thu, 29 Nov 2018 20:50:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/175278b7-e5810a24 Many of the people who work in food jobs haven’t always had the most balanced relationship with food in their own personal lives. An extra layer of shame sits with those of us who aren’t sure we have the right to teach healthy eating, or to feed others, if we at one time struggled to feed ourselves. Joined by Lina Salazar, Maddy Beckwith and Patrilie Hernandez, Kiko opens up about her past struggles. We dig into the impacts of this reality on our work and mental health, and how to move forward.

]]> That Great Paradox: Food Professionals and Eating Disorders Full Service Radio 01:09:57 Many of the people who work in food jobs haven’t always had the most balanced relationship with food in their own personal lives. An extra layer of shame sits with those of us who aren’t sure we have the right to teach healthy eating, or to feed others, if we at one time struggled to feed ourselves. Joined by Lina Salazar, Maddy Beckwith and Patrilie Hernandez, Kiko opens up about her past struggles. We dig into the impacts of this reality on our work and mental health, and how to move forward. Many of the people who work in food jobs haven’t always had the most balanced relationship with food in their own personal lives. An extra layer of shame sits with those of us who aren’t sure we have the right to teach healthy eating, or to feed others, if we at one time struggled to feed ourselves. Joined by Lina Salazar, Maddy Beckwith and Patrilie Hernandez, Kiko opens up about her past struggles. We dig into the impacts of this reality on our work and mental health, and how to move forward. no full 33 4a2c58d8-e95d-48a3-b0dd-f967fbc62e08 What Our Region Grows: Briefing on Newly-Released Agriculture Report DYK that less than 3% of the tomatoes, potatoes, and blueberries consumed in the Washington, DC area are grown here? The Metropolitan Washington Council of Governments just released a report that is the closest thing we have to a real-time snapshot of farming in the broader DC foodshed. Kiko is the first to interview Lindsay Smith, who coordinated the report as the Council’s Regional Food Systems Program head. We learn further insights about agricultural land use from Chris Van Vlack, a hay farmer and conservationist with the Loudoun Soil and Water Conservation District.

]]> Tue, 13 Nov 2018 22:17:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/cacce6bf-d1532127 DYK that less than 3% of the tomatoes, potatoes, and blueberries consumed in the Washington, DC area are grown here? The Metropolitan Washington Council of Governments just released a report that is the closest thing we have to a real-time snapshot of farming in the broader DC foodshed. Kiko is the first to interview Lindsay Smith, who coordinated the report as the Council’s Regional Food Systems Program head. We learn further insights about agricultural land use from Chris Van Vlack, a hay farmer and conservationist with the Loudoun Soil and Water Conservation District.

]]> What Our Region Grows: Briefing on Newly-Released Agriculture Report Full Service Radio 00:51:58 DYK that less than 3% of the tomatoes, potatoes, and blueberries consumed in the Washington, DC area are grown here? The Metropolitan Washington Council of Governments just released a report that is the closest thing we have to a real-time snapshot of farming in the broader DC foodshed. Kiko is the first to interview Lindsay Smith, who coordinated the report as the Council’s Regional Food Systems Program head. We learn further insights about agricultural land use from Chris Van Vlack, a hay farmer and conservationist with the Loudoun Soil and Water Conservation District. DYK that less than 3% of the tomatoes, potatoes, and blueberries consumed in the Washington, DC area are grown here? The Metropolitan Washington Council of Governments just released a report that is the closest thing we have to a real-time snapshot of farming in the broader DC foodshed. Kiko is the first to interview Lindsay Smith, who coordinated the report as the Council’s Regional Food Systems Program head. We learn further insights about agricultural land use from Chris Van Vlack, a hay farmer and conservationist with the Loudoun Soil and Water Conservation District. no full 32 23741d22-3ba4-4a05-9887-7b7a3e19d5cd Teaching Food, Episode 7: Mark Bittman on Teaching Home Cooks Through his New York Times columns, his 20 cookbooks and beyond, Mark Bittman has mastered the art of meeting the "student" where we are. His novel recipe formats--from the "Recipe Matrix" to "Vegan Before 6" to the "Choose Five" approach--have made cooking less intimidating, and more creative. In the last episode of Lunch Agenda's Fall "Teaching Food" series, Bittman reflects on his work as one of America's most famous teachers of home cooking.

]]> Tue, 30 Oct 2018 20:27:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/cceda90c-508802c1 Through his New York Times columns, his 20 cookbooks and beyond, Mark Bittman has mastered the art of meeting the "student" where we are. His novel recipe formats--from the "Recipe Matrix" to "Vegan Before 6" to the "Choose Five" approach--have made cooking less intimidating, and more creative. In the last episode of Lunch Agenda's Fall "Teaching Food" series, Bittman reflects on his work as one of America's most famous teachers of home cooking.

]]> Teaching Food, Episode 7: Mark Bittman on Teaching Home Cooks Full Service Radio 00:47:55 Through his New York Times columns, his 20 cookbooks and beyond, Mark Bittman has mastered the art of meeting the "student" where we are. His novel recipe formats--from the "Recipe Matrix" to "Vegan Before 6" to the "Choose Five" approach--have made cooking less intimidating, and more creative. In the last episode of Lunch Agenda's Fall "Teaching Food" series, Bittman reflects on his work as one of America's most famous teachers of home cooking. Through his New York Times columns, his 20 cookbooks and beyond, Mark Bittman has mastered the art of meeting the "student" where we are. His novel recipe formats--from the "Recipe Matrix" to "Vegan Before 6" to the "Choose Five" approach--have made cooking less intimidating, and more creative. In the last episode of Lunch Agenda's Fall "Teaching Food" series, Bittman reflects on his work as one of America's most famous teachers of home cooking. no full 31 9a639d71-7624-4162-9e90-469d48c816cc Teaching Food, Episode 6: Teaching Food Growing How do city folks learn to grow food in their urban garden plots? And how do farmers learn to grow food in huge quantities on production farms, with all of the machinery, strategic planning, and environmental knowledge it requires? Kiko catches up with three food growing teachers: Shawna DeWitt and Attila Agoston of Mountain View Farm in Neersville, VA and Dana Bourne of the Brooklyn Botanic Garden and Grow NYC. We talk about what techniques they think are most important for rural and urban food growers to know, and get their recommendations for each of us to seek out agricultural learning opportunities wherever we live.

]]> Mon, 22 Oct 2018 20:55:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/1e5b97c7-469c6048 How do city folks learn to grow food in their urban garden plots? And how do farmers learn to grow food in huge quantities on production farms, with all of the machinery, strategic planning, and environmental knowledge it requires? Kiko catches up with three food growing teachers: Shawna DeWitt and Attila Agoston of Mountain View Farm in Neersville, VA and Dana Bourne of the Brooklyn Botanic Garden and Grow NYC. We talk about what techniques they think are most important for rural and urban food growers to know, and get their recommendations for each of us to seek out agricultural learning opportunities wherever we live.

]]> Teaching Food, Episode 6: Teaching Food Growing Full Service Radio 00:52:08 How do city folks learn to grow food in their urban garden plots? And how do farmers learn to grow food in huge quantities on production farms, with all of the machinery, strategic planning, and environmental knowledge it requires? Kiko catches up with three food growing teachers: Shawna DeWitt and Attila Agoston of Mountain View Farm in Neersville, VA and Dana Bourne of the Brooklyn Botanic Garden and Grow NYC. We talk about what techniques they think are most important for rural and urban food growers to know, and get their recommendations for each of us to seek out agricultural learning opportunities wherever we live. How do city folks learn to grow food in their urban garden plots? And how do farmers learn to grow food in huge quantities on production farms, with all of the machinery, strategic planning, and environmental knowledge it requires? Kiko catches up with three food growing teachers: Shawna DeWitt and Attila Agoston of Mountain View Farm in Neersville, VA and Dana Bourne of the Brooklyn Botanic Garden and Grow NYC. We talk about what techniques they think are most important for rural and urban food growers to know, and get their recommendations for each of us to seek out agricultural learning opportunities wherever we live. no full 30 a097c815-8301-48bf-bbd1-d9fe2fb46a12 Teaching Food, Episode 5: Theory of Behavior Change What does it take to change the habits that dictate our every food decision? Kristy McCarron, who oversees all nutrition, culinary education and anti-hunger programs for the YMCA of Metropolitan Washington, promotes a Theory of Behavior Change that relies on consistent, repeated practice and intentional maintenance of new habits. She's joined in studio by Dr. Kofi Essel, a Children's National pediatrician and George Washington University professor who tackles the health disparities caused by a lack of consistent access to healthy food in the doctor's office and the classroom.

]]> Tue, 16 Oct 2018 19:46:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/b0103851-fa313b0b What does it take to change the habits that dictate our every food decision? Kristy McCarron, who oversees all nutrition, culinary education and anti-hunger programs for the YMCA of Metropolitan Washington, promotes a Theory of Behavior Change that relies on consistent, repeated practice and intentional maintenance of new habits. She's joined in studio by Dr. Kofi Essel, a Children's National pediatrician and George Washington University professor who tackles the health disparities caused by a lack of consistent access to healthy food in the doctor's office and the classroom.

]]> Teaching Food, Episode 5: Theory of Behavior Change Full Service Radio 00:52:06 What does it take to change the habits that dictate our every food decision? Kristy McCarron, who oversees all nutrition, culinary education and anti-hunger programs for the YMCA of Metropolitan Washington, promotes a Theory of Behavior Change that relies on consistent, repeated practice and intentional maintenance of new habits. She's joined in studio by Dr. Kofi Essel, a Children's National pediatrician and George Washington University professor who tackles the health disparities caused by a lack of consistent access to healthy food in the doctor's office and the classroom. What does it take to change the habits that dictate our every food decision? Kristy McCarron, who oversees all nutrition, culinary education and anti-hunger programs for the YMCA of Metropolitan Washington, promotes a Theory of Behavior Change that relies on consistent, repeated practice and intentional maintenance of new habits. She's joined in studio by Dr. Kofi Essel, a Children's National pediatrician and George Washington University professor who tackles the health disparities caused by a lack of consistent access to healthy food in the doctor's office and the classroom. no full 29 292c175c-f60f-40fd-8d89-cc07d9318a9b Teaching Food, Episode 4 Sasha Bernstein-Skon of The Cooking Project in San Francisco and Elizabeth Bennett-Parker of Together We Bake in Alexandria, VA are growing the pool of talent for the restaurant industry nationwide while providing life skills like confidence and self-sufficiency to their students. Kiko interviews the two entrepreneurs about how their non-profits teach culinary curriculums that open doors to careers in the kitchen.

]]> Tue, 9 Oct 2018 22:30:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/076508cc-e1a3318c Sasha Bernstein-Skon of The Cooking Project in San Francisco and Elizabeth Bennett-Parker of Together We Bake in Alexandria, VA are growing the pool of talent for the restaurant industry nationwide while providing life skills like confidence and self-sufficiency to their students. Kiko interviews the two entrepreneurs about how their non-profits teach culinary curriculums that open doors to careers in the kitchen.

]]> Teaching Food, Episode 4 Full Service Radio 00:37:20 Sasha Bernstein-Skon of The Cooking Project in San Francisco and Elizabeth Bennett-Parker of Together We Bake in Alexandria, VA are growing the pool of talent for the restaurant industry nationwide while providing life skills like confidence and self-sufficiency to their students. Kiko interviews the two entrepreneurs about how their non-profits teach culinary curriculums that open doors to careers in the kitchen. Sasha Bernstein-Skon of The Cooking Project in San Francisco and Elizabeth Bennett-Parker of Together We Bake in Alexandria, VA are growing the pool of talent for the restaurant industry nationwide while providing life skills like confidence and self-sufficiency to their students. Kiko interviews the two entrepreneurs about how their non-profits teach culinary curriculums that open doors to careers in the kitchen. no full 28 41188c44-61de-4960-97e6-2150599f7f3e Teaching Food, Episode 3 As a culinary educator focused on eating well on a budget, JuJu Harris starts classes by sharing her own story of growing up with overweight parents and raising her children using SNAP and WIC benefits. During her popular cooking demonstrations, she imparts wisdom about buying food, getting the most value possible from what's in her kitchen, and growing what she can herself. On today's show JuJu shares a few of her favorite tips and reflects on the sacrifices required to teach food insecure neighbors about healthy eating.

]]> Tue, 2 Oct 2018 22:13:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/5c5802a7-aa1d107d As a culinary educator focused on eating well on a budget, JuJu Harris starts classes by sharing her own story of growing up with overweight parents and raising her children using SNAP and WIC benefits. During her popular cooking demonstrations, she imparts wisdom about buying food, getting the most value possible from what's in her kitchen, and growing what she can herself. On today's show JuJu shares a few of her favorite tips and reflects on the sacrifices required to teach food insecure neighbors about healthy eating.

]]> Teaching Food, Episode 3 Full Service Radio 00:48:39 As a culinary educator focused on eating well on a budget, JuJu Harris starts classes by sharing her own story of growing up with overweight parents and raising her children using SNAP and WIC benefits. During her popular cooking demonstrations, she imparts wisdom about buying food, getting the most value possible from what's in her kitchen, and growing what she can herself. On today's show JuJu shares a few of her favorite tips and reflects on the sacrifices required to teach food insecure neighbors about healthy eating. As a culinary educator focused on eating well on a budget, JuJu Harris starts classes by sharing her own story of growing up with overweight parents and raising her children using SNAP and WIC benefits. During her popular cooking demonstrations, she imparts wisdom about buying food, getting the most value possible from what's in her kitchen, and growing what she can herself. On today's show JuJu shares a few of her favorite tips and reflects on the sacrifices required to teach food insecure neighbors about healthy eating. no full 27 5c91a422-9fb2-4dad-9dd6-4ab3786d5a1d Teaching Food, Episode 2 Lola Bloom (Director of Food and Wellness at DC Bilingual) and Jenn Mampara (FRESHFARM's Director of Education) are together responsible for thousands of Washington, DC kids being schooled in cooking and gardening. Kiko digs into their approaches to aligning the classroom with the cafeteria in pursuit of healthier students.

]]> Tue, 11 Sep 2018 18:10:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/efc1144b-252ae977 Lola Bloom (Director of Food and Wellness at DC Bilingual) and Jenn Mampara (FRESHFARM's Director of Education) are together responsible for thousands of Washington, DC kids being schooled in cooking and gardening. Kiko digs into their approaches to aligning the classroom with the cafeteria in pursuit of healthier students.

]]> Teaching Food, Episode 2 Full Service Radio 00:38:37 Lola Bloom (Director of Food and Wellness at DC Bilingual) and Jenn Mampara (FRESHFARM's Director of Education) are together responsible for thousands of Washington, DC kids being schooled in cooking and gardening. Kiko digs into their approaches to aligning the classroom with the cafeteria in pursuit of healthier students. Lola Bloom (Director of Food and Wellness at DC Bilingual) and Jenn Mampara (FRESHFARM's Director of Education) are together responsible for thousands of Washington, DC kids being schooled in cooking and gardening. Kiko digs into their approaches to aligning the classroom with the cafeteria in pursuit of healthier students. no full 26 0f76c268-984f-40c7-aebb-38a9ad9c7a0a Teaching Food, Episode 1 Kiko kicks off the fall back-to-school season in conversation with the woman who may be more responsible than anyone for what is taught about food in school: Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, emerita, at New York University, and author of ten books. She discusses her approach to Teaching Food, from cooking lessons in elementary school to political advocacy campaigns for college students.

]]> Wed, 5 Sep 2018 17:12:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/0d91898b-87de432f Kiko kicks off the fall back-to-school season in conversation with the woman who may be more responsible than anyone for what is taught about food in school: Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, emerita, at New York University, and author of ten books. She discusses her approach to Teaching Food, from cooking lessons in elementary school to political advocacy campaigns for college students.

]]> Teaching Food, Episode 1 Full Service Radio 00:39:01 Kiko kicks off the fall back-to-school season in conversation with the woman who may be more responsible than anyone for what is taught about food in school: Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, emerita, at New York University, and author of ten books. She discusses her approach to Teaching Food, from cooking lessons in elementary school to political advocacy campaigns for college students. Kiko kicks off the fall back-to-school season in conversation with the woman who may be more responsible than anyone for what is taught about food in school: Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, emerita, at New York University, and author of ten books. She discusses her approach to Teaching Food, from cooking lessons in elementary school to political advocacy campaigns for college students. no full 25 4ac9108f-9db1-47b0-9bcd-49c67da805b2 BIG FOOD Stars, Episode 4 America's favorite mac and cheese company Annie's Organic has blazed a trail in the regenerative agriculture movement by introducing soil-focused products and an agricultural scorecard. And because Annie's was purchased by General Mills in 2014, this means they can use the tool to track progress towards environmental sustainability across its myriad brands. So maybe instead of selling OUT, this is a smaller food brand selling IN? In our last BIG FOOD Stars episode, Senior Associate Marketing Manager Ali Kelley discusses how Annie’s product innovation and mission impact work is rippling across the General Mills portfolio.

]]> Wed, 1 Aug 2018 00:44:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/616e705b-1a434929 America's favorite mac and cheese company Annie's Organic has blazed a trail in the regenerative agriculture movement by introducing soil-focused products and an agricultural scorecard. And because Annie's was purchased by General Mills in 2014, this means they can use the tool to track progress towards environmental sustainability across its myriad brands. So maybe instead of selling OUT, this is a smaller food brand selling IN? In our last BIG FOOD Stars episode, Senior Associate Marketing Manager Ali Kelley discusses how Annie’s product innovation and mission impact work is rippling across the General Mills portfolio.

]]> BIG FOOD Stars, Episode 4 Full Service Radio 00:48:53 America's favorite mac and cheese company Annie's Organic has blazed a trail in the regenerative agriculture movement by introducing soil-focused products and an agricultural scorecard. And because Annie's was purchased by General Mills in 2014, this means they can use the tool to track progress towards environmental sustainability across its myriad brands. So maybe instead of selling OUT, this is a smaller food brand selling IN? In our last BIG FOOD Stars episode, Senior Associate Marketing Manager Ali Kelley discusses how Annie’s product innovation and mission impact work is rippling across the General Mills portfolio. America's favorite mac and cheese company Annie's Organic has blazed a trail in the regenerative agriculture movement by introducing soil-focused products and an agricultural scorecard. And because Annie's was purchased by General Mills in 2014, this means they can use the tool to track progress towards environmental sustainability across its myriad brands. So maybe instead of selling OUT, this is a smaller food brand selling IN? In our last BIG FOOD Stars episode, Senior Associate Marketing Manager Ali Kelley discusses how Annie’s product innovation and mission impact work is rippling across the General Mills portfolio. no full 24 07540cbd-a578-4919-b0a8-bd1970761dd2 BIG FOOD Stars, Episode 3 We're in the middle of a national dairy crisis, with failing economics of the traditional small dairy farm coupled with the rise of factory mega-farms. So the time is right to look at how a BIG dairy company can do things differently. Melissa "Missy" Hughes, Organic Valley's Chief Mission Officer and General Counsel, comes on Lunch Agenda to school us on the company's co-op model, what's going on with America's dairy industry, and the impact we can have through our choice in the milk aisle.

]]> Thu, 26 Jul 2018 21:13:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/98179188-2e6368fb We're in the middle of a national dairy crisis, with failing economics of the traditional small dairy farm coupled with the rise of factory mega-farms. So the time is right to look at how a BIG dairy company can do things differently. Melissa "Missy" Hughes, Organic Valley's Chief Mission Officer and General Counsel, comes on Lunch Agenda to school us on the company's co-op model, what's going on with America's dairy industry, and the impact we can have through our choice in the milk aisle.

]]> BIG FOOD Stars, Episode 3 Full Service Radio 00:37:34 We're in the middle of a national dairy crisis, with failing economics of the traditional small dairy farm coupled with the rise of factory mega-farms. So the time is right to look at how a BIG dairy company can do things differently. Melissa "Missy" Hughes, Organic Valley's Chief Mission Officer and General Counsel, comes on Lunch Agenda to school us on the company's co-op model, what's going on with America's dairy industry, and the impact we can have through our choice in the milk aisle. We're in the middle of a national dairy crisis, with failing economics of the traditional small dairy farm coupled with the rise of factory mega-farms. So the time is right to look at how a BIG dairy company can do things differently. Melissa "Missy" Hughes, Organic Valley's Chief Mission Officer and General Counsel, comes on Lunch Agenda to school us on the company's co-op model, what's going on with America's dairy industry, and the impact we can have through our choice in the milk aisle. no full 23 3f3d8772-750e-49f8-84da-b30fb47c9700 BIG FOOD Stars, Episode 2 We live in the era of fast casual, where it's increasingly easy to find higher quality food on the fly. But what happens to the quality of food at a fast casual restaurant when it grows from 1 location, to 5 to--in the case of Honeygrow--32 restaurants across the country? Our BIG FOOD Stars series continues in conversation with Daniel Abelson, Purchasing and Logistics Manager for Honeygrow, about how his BIG fast casual chain is scaling nationally, responsibly. Maddie Morales, Outreach Coordinator for The Common Market, chimes in about the impact restaurant chains that prioritize local sourcing can have on farmers and foodmakers.

]]> Thu, 12 Jul 2018 21:24:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/6d1b6a1b-61627796 We live in the era of fast casual, where it's increasingly easy to find higher quality food on the fly. But what happens to the quality of food at a fast casual restaurant when it grows from 1 location, to 5 to--in the case of Honeygrow--32 restaurants across the country? Our BIG FOOD Stars series continues in conversation with Daniel Abelson, Purchasing and Logistics Manager for Honeygrow, about how his BIG fast casual chain is scaling nationally, responsibly. Maddie Morales, Outreach Coordinator for The Common Market, chimes in about the impact restaurant chains that prioritize local sourcing can have on farmers and foodmakers.

]]> BIG FOOD Stars, Episode 2 Full Service Radio 00:37:01 We live in the era of fast casual, where it's increasingly easy to find higher quality food on the fly. But what happens to the quality of food at a fast casual restaurant when it grows from 1 location, to 5 to--in the case of Honeygrow--32 restaurants across the country? Our BIG FOOD Stars series continues in conversation with Daniel Abelson, Purchasing and Logistics Manager for Honeygrow, about how his BIG fast casual chain is scaling nationally, responsibly. Maddie Morales, Outreach Coordinator for The Common Market, chimes in about the impact restaurant chains that prioritize local sourcing can have on farmers and foodmakers. We live in the era of fast casual, where it's increasingly easy to find higher quality food on the fly. But what happens to the quality of food at a fast casual restaurant when it grows from 1 location, to 5 to--in the case of Honeygrow--32 restaurants across the country? Our BIG FOOD Stars series continues in conversation with Daniel Abelson, Purchasing and Logistics Manager for Honeygrow, about how his BIG fast casual chain is scaling nationally, responsibly. Maddie Morales, Outreach Coordinator for The Common Market, chimes in about the impact restaurant chains that prioritize local sourcing can have on farmers and foodmakers. no full 22 93e5e0f6-8fbc-421d-95da-4fa426ea8482 BIG FOOD Stars, Episode 1 Let's see if we can turn our preconceived notions about the food system upside down! If you, too, have learned to assume the worst about BIG FOOD, Lunch Agenda's new series is for you. We'll hear from leaders who are pushing forward big food businesses in innovative ways that offer positive societal externalities. In this first episode of "BIG FOOD Stars", Amaris Bradley of Partnership for a Healthier America explains how they convince huge corporations to cut sugar, sodium and saturated fat from their products. Then Jeff Lenard of the National Association of Convenience Stores shares how its Partnership has led to improved fresh food and beverage offerings (and more) at over 75,000 stores across the US.

]]> Thu, 21 Jun 2018 21:25:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/871bbf97-2d3e8be0 Let's see if we can turn our preconceived notions about the food system upside down! If you, too, have learned to assume the worst about BIG FOOD, Lunch Agenda's new series is for you. We'll hear from leaders who are pushing forward big food businesses in innovative ways that offer positive societal externalities. In this first episode of "BIG FOOD Stars", Amaris Bradley of Partnership for a Healthier America explains how they convince huge corporations to cut sugar, sodium and saturated fat from their products. Then Jeff Lenard of the National Association of Convenience Stores shares how its Partnership has led to improved fresh food and beverage offerings (and more) at over 75,000 stores across the US.

]]> BIG FOOD Stars, Episode 1 Full Service Radio 00:33:37 Let's see if we can turn our preconceived notions about the food system upside down! If you, too, have learned to assume the worst about BIG FOOD, Lunch Agenda's new series is for you. We'll hear from leaders who are pushing forward big food businesses in innovative ways that offer positive societal externalities. In this first episode of "BIG FOOD Stars", Amaris Bradley of Partnership for a Healthier America explains how they convince huge corporations to cut sugar, sodium and saturated fat from their products. Then Jeff Lenard of the National Association of Convenience Stores shares how its Partnership has led to improved fresh food and beverage offerings (and more) at over 75,000 stores across the US. Let's see if we can turn our preconceived notions about the food system upside down! If you, too, have learned to assume the worst about BIG FOOD, Lunch Agenda's new series is for you. We'll hear from leaders who are pushing forward big food businesses in innovative ways that offer positive societal externalities. In this first episode of "BIG FOOD Stars", Amaris Bradley of Partnership for a Healthier America explains how they convince huge corporations to cut sugar, sodium and saturated fat from their products. Then Jeff Lenard of the National Association of Convenience Stores shares how its Partnership has led to improved fresh food and beverage offerings (and more) at over 75,000 stores across the US. no full 21 24be3eb3-64dd-48f1-81c0-0d87c25718f5 Food Policy Class, Lesson 3: DC Vote Primer If you’re a DC voter preparing for the elections on June 19th, and you care about the local food system, this episode is for you. Washington recently held its first ever DC Candidates Food Forum, where candidates for at-large council seats shared their platforms for improving food access, nutrition, and food business sustainability in this city. In the latest episode in Lunch Agenda's "Food Policy Class" series, Kiko shares clips from the Forum and recaps the key issues to help you form your opinion of who is best suited to make the change you want to see. Beverley Wheeler, Executive Director of DC Hunger Solutions, joins in-studio to weigh in on what the hunger community is looking for in the upcoming election.

]]> Thu, 14 Jun 2018 21:06:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/f5a4191a-3bc30346 If you’re a DC voter preparing for the elections on June 19th, and you care about the local food system, this episode is for you. Washington recently held its first ever DC Candidates Food Forum, where candidates for at-large council seats shared their platforms for improving food access, nutrition, and food business sustainability in this city. In the latest episode in Lunch Agenda's "Food Policy Class" series, Kiko shares clips from the Forum and recaps the key issues to help you form your opinion of who is best suited to make the change you want to see. Beverley Wheeler, Executive Director of DC Hunger Solutions, joins in-studio to weigh in on what the hunger community is looking for in the upcoming election.

]]> Food Policy Class, Lesson 3: DC Vote Primer Full Service Radio 00:35:25 If you’re a DC voter preparing for the elections on June 19th, and you care about the local food system, this episode is for you. Washington recently held its first ever DC Candidates Food Forum, where candidates for at-large council seats shared their platforms for improving food access, nutrition, and food business sustainability in this city. In the latest episode in Lunch Agenda's "Food Policy Class" series, Kiko shares clips from the Forum and recaps the key issues to help you form your opinion of who is best suited to make the change you want to see. Beverley Wheeler, Executive Director of DC Hunger Solutions, joins in-studio to weigh in on what the hunger community is looking for in the upcoming election. If you’re a DC voter preparing for the elections on June 19th, and you care about the local food system, this episode is for you. Washington recently held its first ever DC Candidates Food Forum, where candidates for at-large council seats shared their platforms for improving food access, nutrition, and food business sustainability in this city. In the latest episode in Lunch Agenda's "Food Policy Class" series, Kiko shares clips from the Forum and recaps the key issues to help you form your opinion of who is best suited to make the change you want to see. Beverley Wheeler, Executive Director of DC Hunger Solutions, joins in-studio to weigh in on what the hunger community is looking for in the upcoming election. no full 20 9bc31d4f-1f6c-4cd3-9484-7ab807077cf9 Food Admin, Episode 4 Lunch Agenda's Food Admin series has showcased jobs that are often overlooked or undervalued in our food system. The series closes in conversation with two successful food marketing executives: Jen Pelka of SF-based The Riddler and Magnum PR, and Nikki Rappaport of national fast-casual Mediterranean chain Cava. Kiko digs into their work in branding, promotion and beyond, and learns how they measure success in a field traditionally devoid of data.

]]> Fri, 1 Jun 2018 18:33:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/d472bc8f-066fd36a Lunch Agenda's Food Admin series has showcased jobs that are often overlooked or undervalued in our food system. The series closes in conversation with two successful food marketing executives: Jen Pelka of SF-based The Riddler and Magnum PR, and Nikki Rappaport of national fast-casual Mediterranean chain Cava. Kiko digs into their work in branding, promotion and beyond, and learns how they measure success in a field traditionally devoid of data.

]]> Food Admin, Episode 4 Full Service Radio 00:48:10 Lunch Agenda's Food Admin series has showcased jobs that are often overlooked or undervalued in our food system. The series closes in conversation with two successful food marketing executives: Jen Pelka of SF-based The Riddler and Magnum PR, and Nikki Rappaport of national fast-casual Mediterranean chain Cava. Kiko digs into their work in branding, promotion and beyond, and learns how they measure success in a field traditionally devoid of data. Lunch Agenda's Food Admin series has showcased jobs that are often overlooked or undervalued in our food system. The series closes in conversation with two successful food marketing executives: Jen Pelka of SF-based The Riddler and Magnum PR, and Nikki Rappaport of national fast-casual Mediterranean chain Cava. Kiko digs into their work in branding, promotion and beyond, and learns how they measure success in a field traditionally devoid of data. no full 19 cbab6132-25fc-4612-b81e-de073edf03b6 Food Admin, Episode 3 Leah Campbell recently wrote about Human Resources, “In many restaurants in this industry, big and small, there is no one in this role. There’s a simple enough reason: restaurant margins are razor thin, and HR isn’t seen as contributing to the bottom line.” Lunch Agenda's third dive into lesser-known food jobs features Leah, Owner and HR Director of Hart's and Cervo's in NYC, along with Clare Parker, HR Director of Neighborhood Restaurant Group. Tune in to learn how HR does contribute to the bottom line (and to many other aspects of a food business’s sustainability).

]]> Thu, 24 May 2018 22:40:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/e9d54670-3f04a49f Leah Campbell recently wrote about Human Resources, “In many restaurants in this industry, big and small, there is no one in this role. There’s a simple enough reason: restaurant margins are razor thin, and HR isn’t seen as contributing to the bottom line.” Lunch Agenda's third dive into lesser-known food jobs features Leah, Owner and HR Director of Hart's and Cervo's in NYC, along with Clare Parker, HR Director of Neighborhood Restaurant Group. Tune in to learn how HR does contribute to the bottom line (and to many other aspects of a food business’s sustainability).

]]> Food Admin, Episode 3 Full Service Radio 00:42:19 Leah Campbell recently wrote about Human Resources, “In many restaurants in this industry, big and small, there is no one in this role. There’s a simple enough reason: restaurant margins are razor thin, and HR isn’t seen as contributing to the bottom line.” Lunch Agenda's third dive into lesser-known food jobs features Leah, Owner and HR Director of Hart's and Cervo's in NYC, along with Clare Parker, HR Director of Neighborhood Restaurant Group. Tune in to learn how HR does contribute to the bottom line (and to many other aspects of a food business’s sustainability). Leah Campbell recently wrote about Human Resources, “In many restaurants in this industry, big and small, there is no one in this role. There’s a simple enough reason: restaurant margins are razor thin, and HR isn’t seen as contributing to the bottom line.” Lunch Agenda's third dive into lesser-known food jobs features Leah, Owner and HR Director of Hart's and Cervo's in NYC, along with Clare Parker, HR Director of Neighborhood Restaurant Group. Tune in to learn how HR does contribute to the bottom line (and to many other aspects of a food business’s sustainability). no full 18 4a955f73-f7bb-4f6b-915a-cce57cc120ba Food Admin, Episode 2 As Administrative Assistants, Sheila Gilbert and Shannon Bailey have set the staff culture at the food nonprofits where they've worked. Beyond that, they have literally sat on the front lines of the Washington area’s fight against hunger. The second episode in Lunch Agenda's "Food Admin" series shines a light on administrative assistants as a service corollary to those who serve us in restaurants.

]]> Thu, 17 May 2018 20:30:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/92c2c66b-1d5a6269 As Administrative Assistants, Sheila Gilbert and Shannon Bailey have set the staff culture at the food nonprofits where they've worked. Beyond that, they have literally sat on the front lines of the Washington area’s fight against hunger. The second episode in Lunch Agenda's "Food Admin" series shines a light on administrative assistants as a service corollary to those who serve us in restaurants.

]]> Food Admin, Episode 2 Full Service Radio 00:34:59 As Administrative Assistants, Sheila Gilbert and Shannon Bailey have set the staff culture at the food nonprofits where they've worked. Beyond that, they have literally sat on the front lines of the Washington area’s fight against hunger. The second episode in Lunch Agenda's "Food Admin" series shines a light on administrative assistants as a service corollary to those who serve us in restaurants. As Administrative Assistants, Sheila Gilbert and Shannon Bailey have set the staff culture at the food nonprofits where they've worked. Beyond that, they have literally sat on the front lines of the Washington area’s fight against hunger. The second episode in Lunch Agenda's "Food Admin" series shines a light on administrative assistants as a service corollary to those who serve us in restaurants. no full 16 fe12159a-7d35-45ec-a2b6-0685233e464b Food Admin, Episode 1 Kiko kicks off Lunch Agenda's "Food Admin" series in conversation with Matt Hetrick, an accountant that helps make food business clients sustainable. Matt describes the compromises he guides restaurants through to hit their targets, and shares financial tips for aspiring food biz owners. Stay tuned for the rest of the Food Admin series, which will illuminate other roles that are often overlooked or undervalued in our food system.

]]> Fri, 11 May 2018 00:51:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/a457d724-e9e010d0 Kiko kicks off Lunch Agenda's "Food Admin" series in conversation with Matt Hetrick, an accountant that helps make food business clients sustainable. Matt describes the compromises he guides restaurants through to hit their targets, and shares financial tips for aspiring food biz owners. Stay tuned for the rest of the Food Admin series, which will illuminate other roles that are often overlooked or undervalued in our food system.

]]> Food Admin, Episode 1 Full Service Radio 00:38:36 Kiko kicks off Lunch Agenda's "Food Admin" series in conversation with Matt Hetrick, an accountant that helps make food business clients sustainable. Matt describes the compromises he guides restaurants through to hit their targets, and shares financial tips for aspiring food biz owners. Stay tuned for the rest of the Food Admin series, which will illuminate other roles that are often overlooked or undervalued in our food system. Kiko kicks off Lunch Agenda's "Food Admin" series in conversation with Matt Hetrick, an accountant that helps make food business clients sustainable. Matt describes the compromises he guides restaurants through to hit their targets, and shares financial tips for aspiring food biz owners. Stay tuned for the rest of the Food Admin series, which will illuminate other roles that are often overlooked or undervalued in our food system. no full 17 08b2450b-8443-4781-90b6-e42242e00067 Food Policy Class, Lesson 2 Katherine Miller, Senior Director of Food Policy Advocacy for the James Beard Foundation, trains chefs on how to advocate for the change they want to see in American food. On Lunch Agenda's second Food Policy Class, she gives us a behind-the-scenes look at work being done by the people who make our most special meals: chefs! Amy Brandwein, the chef and owner of DC's Centrolina, discusses how she votes with the $1 million she spends on food each year and relationships she's built with congress people. Her progress shows us that no matter where we sit (or stand) in the restaurant, we can all take small actions toward important change.

Sponsored by:

]]> Mon, 30 Apr 2018 19:02:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/e6ddadfc-92e2933f Katherine Miller, Senior Director of Food Policy Advocacy for the James Beard Foundation, trains chefs on how to advocate for the change they want to see in American food. On Lunch Agenda's second Food Policy Class, she gives us a behind-the-scenes look at work being done by the people who make our most special meals: chefs! Amy Brandwein, the chef and owner of DC's Centrolina, discusses how she votes with the $1 million she spends on food each year and relationships she's built with congress people. Her progress shows us that no matter where we sit (or stand) in the restaurant, we can all take small actions toward important change.

Sponsored by:

]]> Food Policy Class, Lesson 2 Full Service Radio 00:46:30 Katherine Miller, Senior Director of Food Policy Advocacy for the James Beard Foundation, trains chefs on how to advocate for the change they want to see in American food. On Lunch Agenda's second Food Policy Class, she gives us a behind-the-scenes look at work being done by the people who make our most special meals: chefs! Amy Brandwein, the chef and owner of DC's Centrolina, discusses how she votes with the $1 million she spends on food each year and relationships she's built with congress people. Her progress shows us that no matter where we sit (or stand) in the restaurant, we can all take small actions toward important change. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. Katherine Miller, Senior Director of Food Policy Advocacy for the James Beard Foundation, trains chefs on how to advocate for the change they want to see in American food. On Lunch Agenda's second Food Policy Class, she gives us a behind-the-scenes look at work being done by the people who make our most special meals: chefs! Amy Brandwein, the chef and owner of DC's Centrolina, discusses how she votes with the $1 million she spends on food each year and relationships she's built with congress people. Her progress shows us that no matter where we sit (or stand) in the restaurant, we can all take small actions toward important change. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. no full 15 6438c88a-e8d0-4b67-9e2d-207f4bfdd2c3 Activism Lunch Date with Julia Turshen Julia Turshen uses food as a jumping off point to guide us on our own activist journeys. Her 2017 title Feed the Resistance convened leading voices in America's food justice movement to grow their collective impact. And her new project Equity at the Table aims to give women of color and of the queer community a seat at the table. Today, we explore the social nature of activism, think about privilege in our own activism work, and brainstorm creative ideas to make lunch an activist act!

Sponsored by:

]]> Mon, 23 Apr 2018 19:15:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/8e8c720b-1debcae6 Julia Turshen uses food as a jumping off point to guide us on our own activist journeys. Her 2017 title Feed the Resistance convened leading voices in America's food justice movement to grow their collective impact. And her new project Equity at the Table aims to give women of color and of the queer community a seat at the table. Today, we explore the social nature of activism, think about privilege in our own activism work, and brainstorm creative ideas to make lunch an activist act!

Sponsored by:

]]> Activism Lunch Date with Julia Turshen Full Service Radio 00:45:59 Julia Turshen uses food as a jumping off point to guide us on our own activist journeys. Her 2017 title Feed the Resistance convened leading voices in America's food justice movement to grow their collective impact. And her new project Equity at the Table aims to give women of color and of the queer community a seat at the table. Today, we explore the social nature of activism, think about privilege in our own activism work, and brainstorm creative ideas to make lunch an activist act! This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. Julia Turshen uses food as a jumping off point to guide us on our own activist journeys. Her 2017 title Feed the Resistance convened leading voices in America's food justice movement to grow their collective impact. And her new project Equity at the Table aims to give women of color and of the queer community a seat at the table. Today, we explore the social nature of activism, think about privilege in our own activism work, and brainstorm creative ideas to make lunch an activist act! This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. no full 14 6d9806b9-ff8e-4980-a7d2-52de9b942262 Distribution: the Hidden Link, Episode 2 Instacart co-founder Max Mullen goes head to head with Glen's Garden Market founder Danielle Vogel in #LunchAgenda's first live on-air debate, about the future of the grocery distribution industry. Over the past five years, we’ve seen mega-retailers like Target and Walmart become increasingly significant players in the grocery space and come to sell even more organic food nationally than natural-oriented grocery chains. We most recently have watched Amazon’s take over of Whole Foods lead to changes in the chain’s product assortment, and pilots of cashier-less grocery stores.

So what should we as consumers expect next? Will brick and mortar grocery stores continue to be a viable model, or will customers increasingly stay home and order our food online? And most importantly for Lunch Agenda listeners, who believe in voting with our dollars, which model do we want to use for getting groceries to our homes 10, 20, and 50 years from now?

]]> Tue, 10 Apr 2018 15:29:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/c66ce4db-5f22c61d Instacart co-founder Max Mullen goes head to head with Glen's Garden Market founder Danielle Vogel in #LunchAgenda's first live on-air debate, about the future of the grocery distribution industry. Over the past five years, we’ve seen mega-retailers like Target and Walmart become increasingly significant players in the grocery space and come to sell even more organic food nationally than natural-oriented grocery chains. We most recently have watched Amazon’s take over of Whole Foods lead to changes in the chain’s product assortment, and pilots of cashier-less grocery stores.

So what should we as consumers expect next? Will brick and mortar grocery stores continue to be a viable model, or will customers increasingly stay home and order our food online? And most importantly for Lunch Agenda listeners, who believe in voting with our dollars, which model do we want to use for getting groceries to our homes 10, 20, and 50 years from now?

]]> Distribution: the Hidden Link, Episode 2 Full Service Radio 00:41:08 Instacart co-founder Max Mullen goes head to head with Glen's Garden Market founder Danielle Vogel in #LunchAgenda's first live on-air debate, about the future of the grocery distribution industry. Over the past five years, we’ve seen mega-retailers like Target and Walmart become increasingly significant players in the grocery space and come to sell even more organic food nationally than natural-oriented grocery chains. We most recently have watched Amazon’s take over of Whole Foods lead to changes in the chain’s product assortment, and pilots of cashier-less grocery stores. So what should we as consumers expect next? Will brick and mortar grocery stores continue to be a viable model, or will customers increasingly stay home and order our food online? And most importantly for Lunch Agenda listeners, who believe in voting with our dollars, which model do we want to use for getting groceries to our homes 10, 20, and 50 years from now? This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. Instacart co-founder Max Mullen goes head to head with Glen's Garden Market founder Danielle Vogel in #LunchAgenda's first live on-air debate, about the future of the grocery distribution industry. Over the past five years, we’ve seen mega-retailers like Target and Walmart become increasingly significant players in the grocery space and come to sell even more organic food nationally than natural-oriented grocery chains. We most recently have watched Amazon’s take over of Whole Foods lead to changes in the chain’s product assortment, and pilots of cashier-less grocery stores. So what should we as consumers expect next? Will brick and mortar grocery stores continue to be a viable model, or will customers increasingly stay home and order our food online? And most importantly for Lunch Agenda listeners, who believe in voting with our dollars, which model do we want to use for getting groceries to our homes 10, 20, and 50 years from now? This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. no full 13 9f07f163-3062-4d74-90ae-d9a974933d60 Distribution: The Hidden Link, Episode 1 Food comes from people--and often a whole lot of people are needed to get it to our plates. "DC Produce Man" José Morales of Keany Produce & Gourmet unveils a link of the food system that's often hidden from the consumer: distribution! So much of what customers see on the grocery shelf or on our restaurant plates has to do with distributors like Keany. José's experience growing up with immigrant parents who picked tomatoes and other produce in the fields, plus his own summer jobs planting cauliflower in California's Central Valley, have deepened his appreciation for how farmers plant, how they harvest, and who the people are that do the harvesting.

]]> Tue, 3 Apr 2018 03:23:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/1dba7f41-b366d361 Food comes from people--and often a whole lot of people are needed to get it to our plates. "DC Produce Man" José Morales of Keany Produce & Gourmet unveils a link of the food system that's often hidden from the consumer: distribution! So much of what customers see on the grocery shelf or on our restaurant plates has to do with distributors like Keany. José's experience growing up with immigrant parents who picked tomatoes and other produce in the fields, plus his own summer jobs planting cauliflower in California's Central Valley, have deepened his appreciation for how farmers plant, how they harvest, and who the people are that do the harvesting.

]]> Distribution: The Hidden Link, Episode 1 Full Service Radio 00:37:40 Food comes from people--and often a whole lot of people are needed to get it to our plates. "DC Produce Man" José Morales of Keany Produce & Gourmet unveils a link of the food system that's often hidden from the consumer: distribution! So much of what customers see on the grocery shelf or on our restaurant plates has to do with distributors like Keany. José's experience growing up with immigrant parents who picked tomatoes and other produce in the fields, plus his own summer jobs planting cauliflower in California's Central Valley, have deepened his appreciation for how farmers plant, how they harvest, and who the people are that do the harvesting. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. Food comes from people--and often a whole lot of people are needed to get it to our plates. "DC Produce Man" José Morales of Keany Produce & Gourmet unveils a link of the food system that's often hidden from the consumer: distribution! So much of what customers see on the grocery shelf or on our restaurant plates has to do with distributors like Keany. José's experience growing up with immigrant parents who picked tomatoes and other produce in the fields, plus his own summer jobs planting cauliflower in California's Central Valley, have deepened his appreciation for how farmers plant, how they harvest, and who the people are that do the harvesting. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. no full 12 e625132f-a464-4873-8602-3bf434ed4940 Breaducation, Episode 3 First question on today's #LunchAgenda: where are the women in bread?? We shared theories before diving into the history of grain agriculture and milling in the Mid-Atlantic, and exploring how farmers might revitalize a local grain community moving forward. Kiko welcomes Steve Dryden, Executive Director of Friends of Peirce Mill (located in DC's Rock Creek Park) to the studio, along with Jason White, a University of Maryland researcher who studies efficiency and environmental implications of grain agriculture, and spearheads the Grassroots exhibition at the US National Arboretum. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com.

This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com.

]]> Mon, 26 Mar 2018 20:55:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/a1057832-cc81c65c First question on today's #LunchAgenda: where are the women in bread?? We shared theories before diving into the history of grain agriculture and milling in the Mid-Atlantic, and exploring how farmers might revitalize a local grain community moving forward. Kiko welcomes Steve Dryden, Executive Director of Friends of Peirce Mill (located in DC's Rock Creek Park) to the studio, along with Jason White, a University of Maryland researcher who studies efficiency and environmental implications of grain agriculture, and spearheads the Grassroots exhibition at the US National Arboretum. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com.

This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com.

]]> Breaducation, Episode 3 Full Service Radio 00:34:23 First question on today's #LunchAgenda: where are the women in bread?? We shared theories before diving into the history of grain agriculture and milling in the Mid-Atlantic, and exploring how farmers might revitalize a local grain community moving forward. Kiko welcomes Steve Dryden, Executive Director of Friends of Peirce Mill (located in DC's Rock Creek Park) to the studio, along with Jason White, a University of Maryland researcher who studies efficiency and environmental implications of grain agriculture, and spearheads the Grassroots exhibition at the US National Arboretum. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. First question on today's #LunchAgenda: where are the women in bread?? We shared theories before diving into the history of grain agriculture and milling in the Mid-Atlantic, and exploring how farmers might revitalize a local grain community moving forward. Kiko welcomes Steve Dryden, Executive Director of Friends of Peirce Mill (located in DC's Rock Creek Park) to the studio, along with Jason White, a University of Maryland researcher who studies efficiency and environmental implications of grain agriculture, and spearheads the Grassroots exhibition at the US National Arboretum. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. no full 11 ced59b50-e6b1-4001-bdcb-ba398b34b583 Breaducation, Episode 2 SEYLOU Bakery & Mill opened three months ago in the Shaw neighborhood of DC, and the town has been lining up for their bread and pastries. Bakers Jonathan Bethony and Charbel Abrache share their secret to turning whole grains into tasty, chewy loaves of bread and airy, flaky croissants--against all odds! The team describes their "whole farm philosophy", and co-owner Jessica Azeez offers insights about the herbal tea program at SEYLOU's cafe.

]]> Fri, 23 Mar 2018 21:53:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/8d2f5a88-e4824364 SEYLOU Bakery & Mill opened three months ago in the Shaw neighborhood of DC, and the town has been lining up for their bread and pastries. Bakers Jonathan Bethony and Charbel Abrache share their secret to turning whole grains into tasty, chewy loaves of bread and airy, flaky croissants--against all odds! The team describes their "whole farm philosophy", and co-owner Jessica Azeez offers insights about the herbal tea program at SEYLOU's cafe.

]]> Breaducation, Episode 2 Full Service Radio 00:42:44 SEYLOU Bakery & Mill opened three months ago in the Shaw neighborhood of DC, and the town has been lining up for their bread and pastries. Bakers Jonathan Bethony and Charbel Abrache share their secret to turning whole grains into tasty, chewy loaves of bread and airy, flaky croissants--against all odds! The team describes their "whole farm philosophy", and co-owner Jessica Azeez offers insights about the herbal tea program at SEYLOU's cafe. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. SEYLOU Bakery & Mill opened three months ago in the Shaw neighborhood of DC, and the town has been lining up for their bread and pastries. Bakers Jonathan Bethony and Charbel Abrache share their secret to turning whole grains into tasty, chewy loaves of bread and airy, flaky croissants--against all odds! The team describes their "whole farm philosophy", and co-owner Jessica Azeez offers insights about the herbal tea program at SEYLOU's cafe. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. no full 10 75c9a9d5-8cd7-450e-900e-20e20ab530f2 Breaducation, Part 1 What makes flour "whole" and why does that matter for our health? Kiko talks with Heinz Thomet, a Maryland farmer who grows and mills wheat, rye and other grains. We also hear from David Killilea, PhD about the research he's leading in Oakland on the nutritional content of flour sold at supermarkets.

This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com.

]]> Mon, 12 Mar 2018 19:17:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/66829a2a-beb3c0cf What makes flour "whole" and why does that matter for our health? Kiko talks with Heinz Thomet, a Maryland farmer who grows and mills wheat, rye and other grains. We also hear from David Killilea, PhD about the research he's leading in Oakland on the nutritional content of flour sold at supermarkets.

This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com.

]]> Breaducation, Part 1 Full Service Radio 00:48:40 What makes flour "whole" and why does that matter for our health? Kiko talks with Heinz Thomet, a Maryland farmer who grows and mills wheat, rye and other grains. We also hear from David Killilea, PhD about the research he's leading in Oakland on the nutritional content of flour sold at supermarkets. Sponsored by: What makes flour "whole" and why does that matter for our health? Kiko talks with Heinz Thomet, a Maryland farmer who grows and mills wheat, rye and other grains. We also hear from David Killilea, PhD about the research he's leading in Oakland on the nutritional content of flour sold at supermarkets. Sponsored by: no full 9 140697a1-2104-4d1e-b193-405363ab5a1f Food Policy Class, Lesson 1 Grab your notebook! Kiko interviews Ona Balkus, legislative counsel for DC Councilmember Mary Cheh, who guides us on how to advocate with local government--including a primer on the budget cycle, just in time to get involved this spring.

Sponsored by:

]]> Tue, 6 Mar 2018 00:05:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/f54c5f8b-6b5c2cf4 Grab your notebook! Kiko interviews Ona Balkus, legislative counsel for DC Councilmember Mary Cheh, who guides us on how to advocate with local government--including a primer on the budget cycle, just in time to get involved this spring.

Sponsored by:

]]> Food Policy Class, Lesson 1 Full Service Radio 00:30:14 Grab your notebook! Kiko interviews Ona Balkus, legislative counsel for DC Councilmember Mary Cheh, who guides us on how to advocate with local government--including a primer on the budget cycle, just in time to get involved this spring. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. Grab your notebook! Kiko interviews Ona Balkus, legislative counsel for DC Councilmember Mary Cheh, who guides us on how to advocate with local government--including a primer on the budget cycle, just in time to get involved this spring. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. no full 8 558cbe74-4874-4d4c-ab04-a45328190423 Food at School, Part 3 The last episode of our Food at School series introduces two new initiatives for making school food fresher and crunchier. Kiko talks with Morgan Maloney and Christie St. Pierre about putting salad bars into 141 Virginia elementary schools, and hears from Kelsey Weisgerber about building Mundo Verde Bilingual Public Charter School's first kitchen.

This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com.

]]> Mon, 26 Feb 2018 18:05:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/9b1b22ca-a1c13f26 The last episode of our Food at School series introduces two new initiatives for making school food fresher and crunchier. Kiko talks with Morgan Maloney and Christie St. Pierre about putting salad bars into 141 Virginia elementary schools, and hears from Kelsey Weisgerber about building Mundo Verde Bilingual Public Charter School's first kitchen.

This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com.

]]> Food at School, Part 3 Full Service Radio 00:35:25 The last episode of our Food at School series introduces two new initiatives for making school food fresher and crunchier. Kiko talks with Morgan Maloney and Christie St. Pierre about putting salad bars into 141 Virginia elementary schools, and hears from Kelsey Weisgerber about building Mundo Verde Bilingual Public Charter School's first kitchen. Sponsored by: The last episode of our Food at School series introduces two new initiatives for making school food fresher and crunchier. Kiko talks with Morgan Maloney and Christie St. Pierre about putting salad bars into 141 Virginia elementary schools, and hears from Kelsey Weisgerber about building Mundo Verde Bilingual Public Charter School's first kitchen. Sponsored by: no full 7 6223a254-974d-4ec1-a36d-14cd8fdffd33 Food at School, Part 2 Kids forge habits and tastes for food long before they reach kindegarten. So on the second episode of Lunch Agenda's Food at School series, Kiko interviews two innovators in early childhood food service: Dalila Boclin of Community Foodworks and Patrilie Hernandez of the Office of the State Superintendant of Education.

Sponsored by:

]]> Mon, 12 Feb 2018 21:01:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/595dcba0-5aa10411 Kids forge habits and tastes for food long before they reach kindegarten. So on the second episode of Lunch Agenda's Food at School series, Kiko interviews two innovators in early childhood food service: Dalila Boclin of Community Foodworks and Patrilie Hernandez of the Office of the State Superintendant of Education.

Sponsored by:

]]> Food at School, Part 2 Full Service Radio 00:35:48 Kids forge habits and tastes for food long before they reach kindegarten. So on the second episode of Lunch Agenda's Food at School series, Kiko interviews two innovators in early childhood food service: Dalila Boclin of Community Foodworks and Patrilie Hernandez of the Office of the State Superintendant of Education. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. Kids forge habits and tastes for food long before they reach kindegarten. So on the second episode of Lunch Agenda's Food at School series, Kiko interviews two innovators in early childhood food service: Dalila Boclin of Community Foodworks and Patrilie Hernandez of the Office of the State Superintendant of Education. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. no full 6 b519b8c5-70ec-45e8-b3cc-b0f93e2f42a3 Food at School, Part 1 Kiko kicks off the Food at School series in conversation with leaders from the Capital Area Food Bank and Martha's Table. Through their collaboration on Joyful Food Markets, the non-profits are using elementary schools as a place to provide groceries to families when barriers stand in their way to getting food elsewhere.

Sponsored by:

]]> Mon, 5 Feb 2018 19:43:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/0504e7e6-aaf8e3dd Kiko kicks off the Food at School series in conversation with leaders from the Capital Area Food Bank and Martha's Table. Through their collaboration on Joyful Food Markets, the non-profits are using elementary schools as a place to provide groceries to families when barriers stand in their way to getting food elsewhere.

Sponsored by:

]]> Food at School, Part 1 Full Service Radio 00:39:20 Kiko kicks off the Food at School series in conversation with leaders from the Capital Area Food Bank and Martha's Table. Through their collaboration on Joyful Food Markets, the non-profits are using elementary schools as a place to provide groceries to families when barriers stand in their way to getting food elsewhere. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. Kiko kicks off the Food at School series in conversation with leaders from the Capital Area Food Bank and Martha's Table. Through their collaboration on Joyful Food Markets, the non-profits are using elementary schools as a place to provide groceries to families when barriers stand in their way to getting food elsewhere. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com. no full 5 5ac816a8-dbb6-4a4d-af40-9abc55562972 Groceries for All, Part 3 The final episode of the Groceries for All series offers hope of groceries coming to an underserved neighborhood in Ward 8. Philip Sambol discusses how his business Good Food Markets, coupled with his non-profit Oasis Community Partners, will soon offer an alternative to the traditional big box model.

]]> Mon, 29 Jan 2018 22:16:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/470d05d1-a837fb33 The final episode of the Groceries for All series offers hope of groceries coming to an underserved neighborhood in Ward 8. Philip Sambol discusses how his business Good Food Markets, coupled with his non-profit Oasis Community Partners, will soon offer an alternative to the traditional big box model.

]]> Groceries for All, Part 3 Full Service Radio 00:33:33 The final episode of the Groceries for All series offers hope of groceries coming to an underserved neighborhood in Ward 8. Philip Sambol discusses how his business Good Food Markets, coupled with his non-profit Oasis Community Partners, will soon offer an alternative to the traditional big box model. The final episode of the Groceries for All series offers hope of groceries coming to an underserved neighborhood in Ward 8. Philip Sambol discusses how his business Good Food Markets, coupled with his non-profit Oasis Community Partners, will soon offer an alternative to the traditional big box model. no full 4 2bd62c7e-ee4c-45f9-9947-20ba0205b4b9 Groceries For All: Part 2 In Part 2 of the Groceries for All series, Kiko interviews Tony Lawson, a Ward 8 senior whose grocery commute is 45 minutes each way. "You should be able to access most of what you need in 10 or 15 minutes. You shouldn't have to travel this far, for this long, to access what you need to survive."

]]> Mon, 22 Jan 2018 17:16:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/0176d2d4-764baa20 In Part 2 of the Groceries for All series, Kiko interviews Tony Lawson, a Ward 8 senior whose grocery commute is 45 minutes each way. "You should be able to access most of what you need in 10 or 15 minutes. You shouldn't have to travel this far, for this long, to access what you need to survive."

]]> Groceries For All: Part 2 Full Service Radio 00:32:16 In Part 2 of the Groceries for All series, Kiko interviews Tony Lawson, a Ward 8 senior whose grocery commute is 45 minutes each way. "You should be able to access most of what you need in 10 or 15 minutes. You shouldn't have to travel this far, for this long, to access what you need to survive." In Part 2 of the Groceries for All series, Kiko interviews Tony Lawson, a Ward 8 senior whose grocery commute is 45 minutes each way. "You should be able to access most of what you need in 10 or 15 minutes. You shouldn't have to travel this far, for this long, to access what you need to survive." no full 3 0678cf08-75f1-4e91-b977-682b33db6934 Groceries For All: Part 1 The first Lunch Agenda series, Groceries for All, explores why, in our nation’s capital, good food still can’t be taken for granted. On Saturday October 14th, hundreds of DC residents walked to downtown Anacostia from the nearest grocery store– a Giant Foods over 2 miles away– ending at a rally calling for city investment in access to healthy food for every resident. In part 1 of the series, Kiko interviews Dominique Hazzard of DC Greens, who planned the march.

]]> Mon, 8 Jan 2018 18:49:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/8ba06998-f68e98e8 The first Lunch Agenda series, Groceries for All, explores why, in our nation’s capital, good food still can’t be taken for granted. On Saturday October 14th, hundreds of DC residents walked to downtown Anacostia from the nearest grocery store– a Giant Foods over 2 miles away– ending at a rally calling for city investment in access to healthy food for every resident. In part 1 of the series, Kiko interviews Dominique Hazzard of DC Greens, who planned the march.

]]> Groceries For All: Part 1 Full Service Radio 00:29:28 The first Lunch Agenda series, Groceries for All, explores why, in our nation’s capital, good food still can’t be taken for granted. On Saturday October 14th, hundreds of DC residents walked to downtown Anacostia from the nearest grocery store– a Giant Foods over 2 miles away– ending at a rally calling for city investment in access to healthy food for every resident. In part 1 of the series, Kiko interviews Dominique Hazzard of DC Greens, who planned the march. The first Lunch Agenda series, Groceries for All, explores why, in our nation’s capital, good food still can’t be taken for granted. On Saturday October 14th, hundreds of DC residents walked to downtown Anacostia from the nearest grocery store– a Giant Foods over 2 miles away– ending at a rally calling for city investment in access to healthy food for every resident. In part 1 of the series, Kiko interviews Dominique Hazzard of DC Greens, who planned the march. no full 2 0441d1a1-b8b6-4ce1-9cb3-d6afb0181803 Debut Episode: Call Your Girlfriend! Kiko chats with her first DC food friend, Maddy Beckwith, about plans for Lunch Agenda. Kiko's Food News covers how #metoo has come to the food world, and Maddy offers feedback on Kiko's show ideas before the first 'action item' for how listeners can be food activists.

]]> Wed, 3 Jan 2018 19:56:00 +0000 info@fullserviceradio.org (Full Service Radio) https://lunchagenda.simplecast.com/episodes/8d1a29e0-7d2ddaa0 Kiko chats with her first DC food friend, Maddy Beckwith, about plans for Lunch Agenda. Kiko's Food News covers how #metoo has come to the food world, and Maddy offers feedback on Kiko's show ideas before the first 'action item' for how listeners can be food activists.

]]> Debut Episode: Call Your Girlfriend! Full Service Radio 00:29:59 Kiko chats with her first DC food friend, Maddy Beckwith, about plans for Lunch Agenda. Kiko's Food News covers how #metoo has come to the food world, and Maddy offers feedback on Kiko's show ideas before the first 'action item' for how listeners can be food activists. Kiko chats with her first DC food friend, Maddy Beckwith, about plans for Lunch Agenda. Kiko's Food News covers how #metoo has come to the food world, and Maddy offers feedback on Kiko's show ideas before the first 'action item' for how listeners can be food activists. no full 1