Biting the Big Apple
Fortune’s workshop will provide an overview on how we developed and implemented a comprehensive Culinary Arts training program designed for formerly incarcerated individuals. We will also discuss Fortune’s nutrition programming, the importance of cultural competence and making focusing on healthy food relevant to low income populations. Some basic skills Culinary Arts participants learn in the program will be taught through a hands-on demonstration. Afterward, Culinary Arts graduates will discuss their own experiences working in the industry.
Panel: Collaborative Local Food Purchasing: Healthy Communities, Healthy Choices
Getting healthy food into communities can come through different models. This workshop will focus on how community based organizations with social missions engage with community and create relationships with a wholesaler to get healthy, affordable food in volume. The workshop will highlight how community based organizations have utilized collective purchasing to bring healthy, affordable food to their communities and other related services/activities that are incorporated to amplify healthy choices and promote healthy lifestyles. The intersection of food with their org missions will also be interesting to hear as well as the community partners they are serving such as farm to early care. Community leadership and empowerment should also be lifted in this workshop.
Speakers: Qiana Mickie, Policy and Advocacy Director / Network Manager, Just Food (Moderator); Kendall Jackman, Leader and Co-Founder, Stirring Up Community Change & Former Farm Share Ambassador; Ramon Murphy, President, Bodega Association of the United States (ASOBEU)
Panel: Regional Food Hubs
Food hubs of varying scale, mission, area of service, partners, models, and farmers discuss mid-to-larger scale aggregation in the regional food shed. This panel will be able to allow the food hubs to discuss how their work lifts up the economy of regional food, their aggregation practices (speak to building uniformity while working with diverse farmers that possess diverse growing practices), logistics, range/ impact of work (rural and urban), and how food hubs can leverage environmental protection in their work. In line with the conference's them, also discuss current and future collaboration amongst the hubs and what are some points of food education, direct relationships with community, and efforts on equity.
Panelists:Jillian Dy, Deputy Director, The Common Market Mid-Atlantic; Georgina Sarpong, Chef & Food Service Manager, Harvest Kitchen Project, Farm Fresh RI; Michelle Cruz, Community and Vendor Engagement Manager, Farm Fresh RI
The Future of the Food Movement: Exploring the Barriers to Achieving Food Sovereignty from Growers to Consumers
Description: Let’s talk about the elephant in the room: why aren’t most small farms surviving without major subsidies from off-farm income? If stricter regulations like food safety drive up the cost of doing business, how can small producers make a living wage? If US workers do not want to work on farms and the flow from abroad is grinding to a halt, who will do farm work? Confronting the practical realities of achieving these goals can be frustrating, complex, and make everyone’s eyes glaze over — but with the collective energy of our movement, solutions are within our reach! Elizabeth Henderson from NOFA-NY, Jessica Culley from the Farmworker Support Committee and Ben Shute from Hearty Roots Farm will lead this hard-hitting discussion on the future of the food movement
The Evolving CSA Landscape: Presentation and conversation about CSA and Good Food Farmers Network as a developing, complimentary model
This workshop will include a discussion of the evolving CSA landscape in the Hudson Valley and NYC and a presentation about Good Food Farmers Network (GFF), a farmer-owned, farmer-led box program focused on supporting small-scale and beginning farmers. GFF was founded in 2014 and received a SARE grant in 2015 in order to be further developed as a replicable model for other farming communities to utilize. Details of the pros and cons as well as the start-up experience will be shared with discussion to follow.
Food Business & Economy