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Q & A: UC’s Doug Parker on California’s drought
“I find it rather disturbing that some people see this as an urban vs. agriculture issue. The California Constitution states that water belongs to the people of the state. It is our water to use for...
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Q&A: Chris Sayer, Ventura County farmer and entrepreneur
” One of the real values for local food – and I would love to see more – is it helps to connect our neighbors to the issues surrounding agriculture. If they are interested in what we do, and care about...
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Q&A: Alissa Hamilton, author of “Got Milked?” and “Squeezed”
“While the 2015 DGAC’s recommendation that Americans eat less meat is promising, the absence of a similar advisory regarding dairy is glaring. Dairy cows, specifically the high-milk yielding Holstein...
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Q&A: Andy Bellatti, Dietitians for Professional Integrity
“Change is inevitable. Whether you’re talking about the suffrage movement, civil rights, or marriage equality, history has shown that sustained advocacy brings change. It takes time, effort, and...
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Q&A: Philip Stark
“Not eating edible weeds is food waste. On farms, these plants are watered and fertilized accidentally, picked deliberately, then composted or discarded. They volunteer in yards, in parks and public...
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Q&A: Pat Crawford, UC Nutrition Policy Institute
“Not changing is risky. The United States – along with Mexico – has the highest obesity rates in the industrialized world. With these extraordinarily high obesity rates, we are on a path toward...
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Q&A: Maria Rodale
“Every idea and opinion can be a seed for a movement, and momentum can begin as soon as individuals start to share ideas and band together. To move forward together we have to understand each other,...
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Q&A: Pam Ronald, UC plant geneticist
“It’s interesting that the public has come to believe that organic farming is diametrically opposed to genetics. That’s untrue…organic farmers also rely on genetic improvements. I’m lucky to have a...
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Q&A: Mike Mellano, California flower grower
“We believe successful and sustainable businesses are built on relationships, whether family, employee or business relationships. A company with the longevity we’ve had, the experiences we’ve had,...
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The Gleaners: A Conversation with Food Forward
“Everyone eats and everyone should eat with dignity. Food Forward helps that happen…We ALL have something to share – money, time, clothing, etc. – at Food Forward our currency is food. We’d like to...
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Q&A: Mary Kimball, Center for Land-Based Learning
“…What’s not happening is an increased interest in all the other jobs that make agriculture successful and viable and all the other services and innovation that we are going to need to address complex...
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Q&A: Lucia Kaiser and Dorina Espinoza, nutrition researchers and educators
“The people who indicated that stigma was a reason for not enrolling in SNAP had the highest rates of food insecurity among all respondents…those who held back in applying for SNAP for reasons of shame...
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Q&A: LaManda Joy, Peterson Garden Project, Chicago
“Learning together in the garden, and kitchen, does much more than put fresh, nutritious food on the table. It helps build stronger communities, connect us to cultural heritage, improve public health...
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Q&A: Mark Lipson on organics
“In short, the continuation and evolution of organic agriculture belongs to young producers, but they need to understand and not dismiss it as being something taken over by big corporations and...
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Q&A: Dr. Pedro Sanchez discusses Cuba
Dr. Pedro Sanchez. Credit: Columbia University. Dr. Pedro Sanchez currently serves as director of the Agriculture and Food Security Center at Columbia University’s Earth Institute. Sanchez left his...
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A talk with Shirley Sherrod
“The right kind of policy is one that doesn’t just favor large corporations and large growers. We need to do more for young people. They have great ideas and things that they are doing. I think we...
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Q&A: Robert Egger, The L.A. Kitchen
“In all the businesses I’ve helped to open (DCCK, Campus Kitchens and now L.A. Kitchen) I’ve pushed to see how you can liberate people from the situation they’re in. I don’t want to perpetuate a...
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Q&A: Anupama Joshi, National Farm to School Network
“In the bigger picture, school meals need to be seen as an opportunity and core element of what the student experience in schools is about. The connections between nutrition and educational outcomes...
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Q&A: Katie Blanchard, the Real Food Challenge
“Students are in a position to advocate and organize in unique ways, within the community of a university campus – and it would be a shame to not take advantage of these opportunities, or fail to build...
View ArticleQ&A: Farmer Veteran Joe Oliveira
“One of the things I’ve observed is that a lot of veterans in the [California Farm Academy] training are naturally inclined to farming. In some ways, soldiers are trained to be farmers. It seems weird,...
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