Thyme Fries

October 17, 2016
by wes8477@gmail.com
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Rethinking Grocery, an Interview with Doug Rauch

Doug Rauch is founder and CEO of Daily Table, a nonprofit grocery that provides affordable and healthy food for low-income families while also reducing food waste. As the nation’s first nonprofit grocery, Daily Table accepts food donations and discounted food supplies from farmers, supermarkets, manufacturers, and food distributors, and then sells those foods at cost Read More

September 21, 2016
by wes8477@gmail.com
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Good Food Purchasing Policy, a Q&A with Alexa Delwiche

Alexa Delwiche is the Executive Director of the Center for Good Food Purchasing (CGFP). She previously served as Managing Director of the Los Angeles Food Policy Council, overseeing overall operations of the organization from 2011 – 2015. At the LA Food Policy Council, she spearheaded the development, launch and implementation of the Good Food Purchasing Read More

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

Leora 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 Read More

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 Read More

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, Read More

July 8, 2016
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The Potter’s House and DC’s Third Space

Suspended coffee, or caffé sospeso, 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. Read More

May 15, 2016
by wes8477@gmail.com
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Fee-For-All

For Aphra and Sam Adkins, a profit sharing system for all staff wasn’t revolutionary, it was common sense. The couple eliminated tipping at their restaurant, Sally’s Middle Name (which they own with another friend), in favor of an automatic 18% fee for cost of labor, because they knew the practice led to wage gaps and unpredictable Read More

February 12, 2016
by wes8477@gmail.com
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La Belle Georgetown

In the spring of 1957, a group of women gathered in a Georgetown neighbor’s kitchen at 2706 Olive Street, a yellow house in a quiet neighborhood at the edge of Rock Creek Park, eager to learn a few recipes with which to impress their husbands. This wasn’t any ordinary cooking class though. As their collective Read More

January 23, 2016
by wes8477@gmail.com
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UliMana, Raw Chocolate

“It sometimes starts with a memory,” says Tonya Bennert reflecting on her journey as a food entrepreneur, “and then a passion builds and develops slowly.” For Bennert, that memory is of her grandmother sitting on their porch in Kingsport, Tennessee, eating a raw cucumber just plucked from the nearby garden. It’s a memory of her Read More