Interested? [Leigh Ann]

The above diagram shows my interests in our food system and food culture, the second one after some further discussion during class. From today's exercise, I concluded that my over-all hypothesis is that the creation of a sustainable food system would improve the health of our land, people, and community. I realize that this statement is extremely broad and over-arching, but I found it helpful to think about the end goal in tackling the smaller problems within this huge system of growing and eating. One of the main assumptions will need to study and test more is that if access to sustainable food is more convenient or affordable, that people will want to participate in this system. For further research, I plan to collect more factual information on the validity of a local and organic food system, interview farmers from both organic/non-organic and family/industrial farms, survey consumers about their eating practices and thoughts, and observe community food and cooking events.

Contacts:

Knowledge:
+ stone barns center for agriculture
+ brooklyn food coalition
+ growing power (child education)
+ various school farming programs (see last post)
+ hapa super club
+ lab (cooking school opening in williamsburg)
+ skill share (community classes at the gowanus canal)
+ new school food studies department (andrew smith)

Sustainable Agriculture:
+ farmers! (blooming hill, cayuga farms, liberty view)
+ slow food international (ark of taste)
+ GRACE (grass roots organization in NYC)
+ organic consumer association
+ true food (org. against GMOs)
+ seed saver yearbook

Local Food:
+ food co-ops (park slope, flatbush)
+ sustainable table
+ cropchoice.com (news)
+ urban farms in NY (BK farmyards, gotham greens, added value, rooftop farm, science barge)
+ community markets (farmers market organizers)
+ community food security coalition (local food)
+ food trust (access and affordability)
+ canning nation (food preserving demonstrations)