Sinopse

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. Shes 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. Shell 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.

Episódios

  • Milk With Dignity #2

    Milk With Dignity #2

    28/07/2020 Duração: 27min

    "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.

  • Milk With Dignity #1

    Milk With Dignity #1

    28/07/2020 Duração: 50min

    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.

  • Eating the Green New Deal, Episode 9: Senator Booker Ag Bills

    Eating the Green New Deal, Episode 9: Senator Booker Ag Bills

    20/12/2019 Duração: 47min

    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

  • Eating the Green New Deal, Episode 8: Labor  Business

    Eating the Green New Deal, Episode 8: Labor & Business

    05/12/2019 Duração: 51min

    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

  • Eating the Green New Deal, Episode 7: Food Business

    Eating the Green New Deal, Episode 7: Food Business

    26/11/2019 Duração: 50min

    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.

  • Eating the Green New Deal, Episode 6: Land

    Eating the Green New Deal, Episode 6: Land

    19/11/2019 Duração: 46min

    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

  • Eating the Green New Deal, Episode 5: Millennial Farmers

    Eating the Green New Deal, Episode 5: Millennial Farmers

    13/11/2019 Duração: 44min

    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

  • Eating the Green New Deal, Episode 4: #SexySoils

    Eating the Green New Deal, Episode 4: #SexySoils

    06/11/2019 Duração: 47min

    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

  • Eating the Green New Deal, Episode 3: Worker Throughout Food Supply Chains

    Eating the Green New Deal, Episode 3: Worker Throughout Food Supply Chains

    30/10/2019 Duração: 52min

    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.

  • Eating the Green New Deal, Episode 2

    Eating the Green New Deal, Episode 2

    22/10/2019 Duração: 51min

    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 1

    Eating the Green New Deal, Episode 1

    15/10/2019 Duração: 46min

    Powered and distributed by Simplecast

  • DC Area Food Fighters: Haydees Restaurant

    DC Area Food Fighters: Haydee's Restaurant

    27/09/2019 Duração: 42min

    Powered and distributed by Simplecast

  • DC Area Food Fighters: O Earth Creamery and Bakehouse

    DC Area Food Fighters: O Earth Creamery and Bakehouse

    05/09/2019 Duração: 50min

    Powered and distributed by Simplecast

  • DC Area Food Fighters: Kefa Cafe

    DC Area Food Fighters: Kefa Cafe

    29/08/2019 Duração: 38min

    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.

  • Food Justice meets Sustainable Action: The Food Recovery Network

    Food Justice meets Sustainable Action: The Food Recovery Network

    20/06/2019 Duração: 23min

    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.

  • Economic Empowerment through Accessible Foods

    Economic Empowerment through Accessible Foods

    14/06/2019 Duração: 27min

    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.

  • Building Community Resilience through Cooperative Food Access

    Building Community Resilience through Cooperative Food Access

    06/06/2019 Duração: 36min

    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!

  • Institutional Food, Episode 4: Prison Food (Identity  Entrepreneurism)

    Institutional Food, Episode 4: Prison Food (Identity & Entrepreneurism)

    14/05/2019 Duração: 56min

    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 3: Prison Food (Nutrition Justice)

    Institutional Food, Episode 3: Prison Food (Nutrition Justice)

    07/05/2019 Duração: 01h08min

    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 2: Hospital Food

    Institutional Food, Episode 2: Hospital Food

    02/05/2019 Duração: 53min

    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.

página 1 de 4

Informações: