Stories

Fermentation and Food Justice: Q&A with Sandor Katz

Sandor Katz, celebrated fermentation revivalist and author, recently released a revised and updated edition of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. On October 19th, the Tisch Food Center at Teachers College and Just Food are hosting Sandor for a demonstration, discussion and book signing (tickets and more info here).

New York Fruit Farmers Weathering the 2016 Season

Just Food's Emilie Miyauchi expains the fruit challenges of the 2016 growing season

August 2016: While we're now in the hot and sticky midst of summer, the bizarrely warm March followed by the deep frosts in April may seem distant, but are making big impacts on what we see this year in our CSA shares and at our farmer’s markets.

Botany Day at McKinley’s Children’s Garden

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     On June 10th, Just Food staff participated in Botany Day at McKinley’s Children’s Garden in South Jamaica. Each year, McKinley’s, which was founded in 2005 by the late McKinley Hightower-Beyah, welcomes over 500 students from P.S. 40 Campus, Jamaica Children’s School, and P.S. 48 to celebrate the first blooms and learn about urban agriculture.

Taqwa's Family Tree

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“From an early age a recurring theme with my family was growing our own food,” says Kadeesha Williams, describing her life growing up in the family that led the charge to create Tawqa Community Farm. The farm was once an empty lot in her family’s neighborhood in the Highbridge section of the Bronx. Her father, Bobby Watson; her grandfather, Abu Talib; and other community members transformed the space into a garden to be used as a haven for their families and neighbors. 

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Rutgers Church CSA, One Year Out

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After a vacation where the house his family rented included a vegetable share, Dave Mammen, Church Administrator at Rutgers Presbyterian Church, became hooked on the concept of Community Supported Agriculture (CSA). He dreamed of bringing it to his Upper West Side community. Soon after, Mike Fonseca, new to the neighborhood and unable to squeeze into existing CSAs, reached out to Dave about starting one.

Youth at the Just Food Conference

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This March, the next generation of food movement leaders were present in full force at Just Food’s 2016 Conference. More than 100 youth joined 700 other community organizers, CSA members, local food advocates, urban and rural farmers, and entrepreneurs gathered for a full day of workshops and panels focused on building a more equitable food movement.

Joan Gussow, In From The Beginning

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Just Food’s annual conference is less than two weeks away. We are excited to welcome Just Food co-founder, board member, and food movement leader Joan Gussow as one of this year’s speakers. We caught up with Joan to get the inside scoop as she puts the final touches on her Food Talk, which will focus on the history of Just Food.

Just Food: How has the food movement changed since JF started?

Meet the 2015-2016 CSA Smackdown Winners

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On January 20th, Jimmy Carbone and Matt Timms emceed Just Food’s 2015-2016 CSA Smackdown at Brooklyn’s The Bell House to crown the most creative cooks from Just Food’s CSA network. Teams representing Yorkville, Katchkie Farm, Grand Street, Sunset Park, and Mid-Island/South Shore CSAs were given 30 minutes and a mystery CSA share to create a winning seasonal dish.

Advocacy Training with Just Food

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“Whether you’re running a farmers’ market, CSA, school or community garden, urban farm, food pantry, social enterprise or food cooperative, advocacy skills are important assets to support and advance your project and to change the larger policy landscape in which healthy food is treated as a privilege of few, instead of a right by all,” says Nadia Johnson, Just Food’s Policy and Advocacy Director.

Marcia Denson Offers Pantry Clients a Fresh Look at Farmers’ Markets

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On a brisk Saturday morning in October, a group of eight curious clients from New Hope Family Worship Center are taking a tour of one of the gardens run by East New York Farms. As their youth guide enthusiastically points out hot peppers, collard greens, and late-season tomatoes, Marcia Denson brings up the rear of the group, chiming in with ideas about how to cook nutritious and delicious dishes using these ingredients.

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