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Heroic Food Logo Black

August 18, 2016
by wes8477@gmail.com
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Cultivating Veteran Farmers, a Conversation with Heroic Food’s Leora Barish

Barish-at-28-Fish1-e1419801686540-150x150Leora Barish is the founder and executive director of Heroic Food, a nonprofit organization dedicated to preparing and training US military veterans for careers in sustainable farming and food entrepreneurship. Heroic Food’s vision is to improve the health and wellbeing of US military veterans while also helping the nation address its urgent need for new farmers and growing demand for local, sustainably grown food. Heroic Food is located on a 20-acre farm in New York’s Hudson River Valley. 

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dr. thomas sherman

August 8, 2016
by wes8477@gmail.com
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Food as Medicine, An Interview with Dr. Thomas Sherman

Dr. Thomas Sherman is a biochemist and medical school professor at Georgetown University Medical Center. Over the past decade, Dr. Sherman has worked to spark a medical revolution by expanding the teaching of nutrition, and hopefully cooking classes in the near future, into the curriculum of Georgetown’s medical school. The aim is to equip medical students with the proper food nutrition knowledge and skills so that when they become doctors they will be able to pass along healthy eating habits to their patients.

While his research has focused on the molecular mechanisms of neuropeptide gene expression in the brain and pituitary, more generally, both his interests and teaching have focused on issues of the endocrinology and biochemistry of metabolism, on issues of nutrition and food as medicine, and on the control of body weight, exercise, appetite and stress.

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August 4, 2016
by wes8477@gmail.com
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DC School Food, An Interview with Ivy Ken

Ivy Ken is Associate Professor of Sociology at George Washington University where she teaches courses on inequality, theory, and school food policy.  Prof. Ken’s scholarship has focused on the ways food companies maneuver to maintain dominance in the supply of food for school meals.

Ms. Ken, from her lens as both a practitioner and a parent, is also a strong advocate for healthy school food efforts in Washington, DC. She is a member of the DC School Food Project and is actively involved with initiatives such as the DC Farm to School Network and FoodPrints.

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July 18, 2016
by wes8477@gmail.com
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AgTech Investing Report

The investment dollars pouring into food and agriculture technology nearly doubled from 2014 ($2.9 billion) to 2015 ($4.6 billion), according to AgFunder’s AgTech Investing Report: Year in Review 2015.

E-commerce startups led the way, raking in $1.65 billion, or 36% of total investment, across 159 deals. In the US, 48 food e-commerce startups raised capital, none more than Blue Apron with $135 million. The remaining $2.9 billion went to startups across a wide swath of categories, including sustainable protein, drones and robotics, decision support technology, food safety and traceability, irrigation and water tech, waste tech, farm-2-consumer, among others.

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WhitneyPipkin_02

July 14, 2016
by wes8477@gmail.com
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Food Journalism, An Interview with Whitney Pipkin

Whitney Pipkin is a freelance journalist covering food, farms and the environment in and around Washington, D.C. She lives in Springfield, Va., with her husband, almost 2-year-old baby girl and a fence-jumping mutt. Her work has appeared in The Washington Post, NPR, NationalGeographic.com, Smithsonian Magazine, Civil Eats, Washington City Paper, Virginia Living, Northern Virginia Magazine, Arlington Magazine, Foodshed Magazine, Grist.org, The Delmarva Farmer and others. She also is a staff writer for the Chesapeake Bay Journal and BayJournal.com, covering those topics as they relate to the country’s largest estuary. She blogs about food at ThinkAboutEat.com.

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July 10, 2016
by wes8477@gmail.com
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Food Sustainability News

This week’s top food sustainability stories:

Digested: Can Tech Money Help Real Food Scale Up? (Civil Eats)

Naomi Starkman writes about venture capital investment filling up the food and ag tech space, and asks what would happen if some of that capital instead flooded into the sustainable food and ag sector. Can we find ways to bring greater support (and investment) to organizations advancing sustainable farming, sourcing, and the overall good food supply chain?

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July 8, 2016
by wes8477@gmail.com
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The Potter’s House and DC’s Third Space

Suspended coffee, or caffé sopreso, is a century-old tradition steeped in the working-class cafes of Naples. A patron, having recently come across good fortune, would buy a coffee and pay another forward, or ‘suspend’ it, for a future customer, particularly one with less means. It was a small gesture that fostered a sense of community.

That tradition has enjoyed a revival of sorts, finding its way to a nonprofit café and restaurant in Adams Morgan. The Potter’s House has for decades offered ‘pay-it-forward’ coffee and ‘pay-what-you-want’ daily soup programs as part of its commitment to the community.

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