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Networks & Collaboration

8/6/15
On Monday afternoons at my farm, we scramble to harvest the final fruits and roots for our CSA, and to label and fill bags of herbs for Tuesday restaurant deliveries. We are sunburned, wet-socked, and ready—when we slam the door of the finally full coolbot—to take our boots off and find dinner. I am not always eager to get in the car and drive anywhere besides home. But every other week, once the
7/30/15
This post originally appeared on the Coalition of Immokalee Workers' blog July 6, 2015. “Success” of “innovative movements” by workers from Vermont to Florida earns spread in U.S.’s most-read newspaper… Just in time for the Fourth of July weekend, the movement for Worker-driven Social Responsibility (WSR) rocketed into the national spotlight thanks to a great new article on the front page of last
7/27/15
There’s no vegetable more basic than a potato. This humble, tuberous root crop, Solanum tuberosum, grows in the dark, hidden from view most of the year, and emerges late when the air is frosty. It’s not as exciting as kale, not as exotic as kohlrabi, and even has "relatives" that seem nicer—the sweet potato and the yam. But when it comes to taking our local food system forward in the state of
7/23/15
This post was originally published by Bill Duesing on June 29, 2015. View the original post here . There has been remarkable positive movement toward growing food for people near where they live, which is often called agroecology. Methods used in this local, healthy and sustainable food system model maximize use of local resources, including sun and waste products and minimize use of fossil fuels
7/20/15
Our food system encompasses the growers, the producers, the distributors, but also those in the service industry. For many of the people who serve us food all day, every day, putting food on their own tables is a challenge. In Rhode Island, food service workers earn a meager $2.89 an hour -- just 30% of Rhode Island’s minimum wage. Forced to rely on the generosity of strangers, much of the food
7/16/15
Producer cooperatives have had a central role in American agriculture for the past 150 years and are continuing to grow in Maine and the Northeast today. In a producer cooperative, individual producers, such as farmers or fishermen, are owners of the cooperative, which provides services such as marketing, aggregation, distribution, and value-added processing. Producer cooperatives can provide
7/13/15
Many who live in Vermont have unique perspectives on food. These voices are the catalyst that can bring a new narrative of prevention, empowerment, and solidarity to the food justice movement. In my work to educate people about the crucial link between local, whole food and the health of communities and land, I learn so much about the experiences of those who keep Vermont’s food system alive. By
7/9/15
I have been a server at Denny’s for 7 years and never once questioned why my managers or customers were able to talk to and treat me the way that they do. I never questioned why I was paid less than minimum wage or how my paychecks came out to be so little at the end of every pay period. I struggle every week to manage my cash tips because that is all I will have to pay my bills, my rent, and
7/6/15
As interns at the Harvard Food Law and Policy Clinic (FLPC), we have many opportunities to connect with innovative leaders and participate in exciting events in the foods system in Boston and beyond. Even so, presenting at the quarterly meeting of the Boston Food Policy Council is not an everyday occurrence. It is, however, one of the unique experiences I have had during my summer at FLPC. On
7/2/15
On June 30 th , New Hampshire hosted a panel discussion focused on the role of Women in Agriculture with Representative Kuster, Deputy Secretary of the USDA Krysta Harden, our state Commissioner of Agriculture, women farmers, and Cooperative Extension staff. Sitting in that barn in the midst of the fields of a working farm, panelists shared their values and perspectives on the challenges and

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