Kathleen Finlay discusses regional farming, community resilience and COVID-19.
Hunger
Jim Perdue, Tom McDougall Talk Supply Chain, COVID-19
Danielle Nierenberg interviews Jim Perdue of Perdue Farms and Tom McDougall of 4P Foods.
They discuss farmers, the impact of COVID-19, and how they’re responding to the crisis.
18 Jewish Organizations Feeding All Who Are Hungry
18 Jewish anti-hunger and social service organizations from around the world living by the mantra “Let all who are hungry come and eat!”
Dr. Mark Hyman Talks Functional Medicine, COVID-19
“For yourself, and your civic responsibility – you need to take care of your own health.”
We Need a Global Stimulus Package to Avoid a COVID-19 Hunger Crisis
Millions have lost their jobs due to COVID-19 and people may soon be unable to feed themselves and their children. The world needs a global stimulus package to ensure uninterrupted access to nutritious food for all.
VeggieRx Is Feeding Central Oregon’s Most Vulnerable Communities
High Desert Food & Farm Alliance’s VeggieRx program aims to encourage sustainable, healthy eating habits among Central Oregon’s most vulnerable communities.
Fatema Sumar Talks Oxfam America’s Response to COVID-19
“If you break the food supply chain, you can imagine how that would affect supermarket shelves”
Mike Curtin Talks DC Central Kitchen, COVID-19
“Poverty is expensive. It is hard to be poor”
Garry Michael Talks Fresh Food Delivery, COVID-19
What’s really important is stocking up on fresh produce – stocking up on nutrient dense food.”
Jenique Jones From City Harvest Talks COVID-19 Impact
“We’re making sure that we’re planning for, almost the unplannable”
Liz Neumark Talks Teaching Healthy Habits to Kids, COVID-19
“Our waiters who at this time last year were at black tie galas, are now delivering food to a very different slice of New York”
Caesaré Assad On The Food System, COVID-19
“We have this really beautiful rich, diverse country where we can produce and we can create so much wealth for all of us, and it’s now about zooming in and resourcing these gaps that we know exist”
Saru Jayaraman Talks Fair Wages, COVID-19
“There are some similarities [to 9/11] in terms of displaced workers, in terms of need for help, but those workers actually got help after 9/11. And in this situation, I think we’re teetering on the brink of a real great depression very similar, if not worse to, what we saw in the 30’s in terms of people outside looking for food.”
Regina Anderson Talks Food Recovery Network, COVID-19
“There’s no shortage of food. That has never been the case in America- we have so much food. We can throw most of it – almost all of it- away, and still have enough food to feed everybody. It’s just a distribution issue.”
Katherine Miller from the James Beard Foundation Talks COVID-19, the impact on restaurants, the future of food
“Nothing beats going out to a restaurant, I really look forward to the day that we’re all able to eat together again in some of our favorite places”
Mark Ritchie Talks Global Minnesota, COVID-19, and Expo 2027
“How do we treat each other when things are going well, and then how do we treat each other when things are really hard?”
Emily Broad Leib talks Food Law and COVID-19
“If part of what comes from this is that we realize all the people who are handling the food from the beginning on the farm to the end of the chain are really vital. We need to treat them better, pay them better, give them benefits.”
Mill City Farmers Markets Innovates Around COVID-19
“The biggest goal will be to keep the distancing possible. So, how do we move customers through quickly and safely, and change what markets have been, which is a place to congregate and socialize?”
Chef Steven Satterfield And Miller Union Respond to COVID-19
“It’s kind of like going through a grieving process, I would imagine. Because our restaurants are our second homes.”
School Lunches Are As Important As Ever, Says Fleishman
“When chefs are able to see that they can be creative with school food and they can help change the palates of our youngest generation – I think it brings more culinary talent into this field,” says Fleishman.
