To secure New York City’s pipeline for local food, treat produce like tap water: Protect the source.
Factory-farmed food fills most plates and stocks most supermarkets in New York City. But upstate, a scrappy network fights to build an alternative infrastructure to deliver better steaks and sausages.
Two refugees, a longtime community member, and the International Rescue Committee's New Roots program manager tell us how a Bronx garden melds resettlement efforts, job training, and good ole' fashioned community building, served up with a side of bitter melon.
Yael Friedman delves into the history of the City's former poor farm, plans underway to turn it into a luxury 55+ community, and the questions each raise for how best to adapt our existing models of housing to an increasingly aged population.
Geographer Marla Emery explains the nuances of urban foraging — its cultural and personal purposes, public health benefits and risks, and potential and pitfalls for land management.
Food chain expert Karen Karp weighs in on the complex policies behind school lunches, equity and access to healthy food, and ambitious new initiatives to better connect New York City residents to upstate agricultural wealth.
Marlon Williams, Director of Cross Agency Partnerships at the NYC Department of Health and Mental Hygiene, describes how the city's built environment impacts health, his work with the Center for Health Equity, and the challenges and promise of cross-agency collaboration.
The production, distribution, preparation, and consumption of food has served as a frequent lens for many of our projects, field trips, and writers.