Niche Food Communities and Social Change

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Pratt Institute Sustainability Crash Course 2011

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Niche Food Communities and Social Change

  1. 1. Niche Food Communities and Social Change CSDS Sustainability Crash Course | food culturist March 26, 2011Talking points:Niche Food Communities & Social ChangeWhether you are a farmer interested in social media, a gardener with a food product idea or local eater interested in self reliance, thisworkshop will give you examples and inspiration to engage in niche food communities. In this presentation, participants will learn thefundamentals elements for successful community building through food. Case studies will include Robertas Pizza, Food & TechConnect, The Greenhorns, Real Food Challenge and Eat Slow Jams. This workshop will be interactive and include open discussion.
  2. 2. food culturist Nicole A. Taylor Georgia native Nicole Taylor has been an artisan candy maker, an activist, and a social media maven, and is currently the host of Hot Grease, a progressive food culture radio program on Heritage Radio Network. A member of Food Systems Network NYC, Southern Foodways Alliance and Slow Food USA, and a frequent panelists at New York City food events. Nicole is also a community outreach manager for the Brooklyn Food Coalition and raises funds for the Urban Justice Center through the Vendy Awards. She is featured in America I Am: Pass it Down Cookbook.   This special keepsake cookbook preserves African Americans’ collective food history through touching essays, celebratory menus, and over 130 soul-filled and soul- inspired recipes. Nicole holds a BS degree in Community Health Education from Clark Atlanta University.Talking Points:State nameStrawberry Shortcake dressUse keywords to highlight bioHeritage Radio Network is food and sustainable-focused radio station. Around 20 showsbroadcast live from 2 repurposed shipping containers located in the garden of Roberta’s Pizza.
  3. 3. @foodculturist facebook.com/foodculturist heritageradionetwork.comTalking Points:Pass around a sign in sheet
  4. 4. food  culturist Food Trends The Hot Five: Food Communities Common Elements Cultivating and MaintainingThis session will have 4 areas.
  5. 5. food  culturist Food Trends
  6. 6. food culturist Urba neur n   A p re gr t re ic n ul   E tu od re Fo Meals Souther food  culturist o n   si n   es Fo ec od R Fo o d   P o l i t icsTalking Points:Based on my work around food culture, I have identified a few food trends to shape today’s talk.Food EntrepreneurThere was an article in Grist and NYTimes this summer about micro food business and how they are shaping cities and communities. From my retire 60 plus old cousin in Athens, GA makingchow chow to Brooklyn Bouillon. People are turning their passion and habits into viable avenues for social change.Urban AgricultureToday’s Crash Course speaks to the trend of innovation and sustainability.Southern FoodHow many southerners in the room? Dozens of southern theme affordable cafes and restaurants are popping up. Most menus consists of black diaspora food. Time will tell if this trend is here tostay.Recession MealsPeople are cooking at home because of the economy. With that said, traditional media (like magazine, newspapers) are beefing up food stories and making recipes budget friendly. CSK(community supported kitchens) are popping up.Food PoliticsAnyone in the room want to speaks to the food politics trend?
  7. 7. food  culturist The Hot FiveTalking Points:Most popular segment on my podcast is The Hot Five (play music)This afternoon, I will cover 5 niche food communities that continue to build social capital andcreate change.
  8. 8. food culturist Eat Slow Jams Real Food Challenge s Lewi Edna Mrs. Greenhorns Roberta’s Pizza Food + Tech ConnectTalking Points:All of these organizations are onlineEat Slow JamsGreenhornsReal Food ChallengeRoberta’s PizzaFood & Tech Connect*Mentioned Mrs. Edna Lewisdeceasedcooked at NYC-Cafe Nicholson & Gage and Tollnerthe south’s answer to Julia’s childher 4 cookbooks were farm-to-table before it was popularholy bible for all modern day chefs
  9. 9. food culturistBulleted Talking Points:Shakirah SimleyOwner of Eat Slow JamsEat Slow JamsBorn and Raised in the South BronxLa Cocina incubator spacePOC and Women FarmersFullbright-Italy
  10. 10. food culturistTalking Points:Navigate website: http://www.thegreenhorns.net/recruit, promote and support the new generation of young farmersguidebook-pdf and wikiradio shownationwide eventsmerchandiseblog/social medialand farm datalatest project: just finished a film and wiki & pdf=book dealThis organization is lead by Severine Fleming (she is based in Hudson Valley and Brooklyn)
  11. 11. food culturist Real Food ChallengeTalking points:http://realfoodchallenge.org/about/principlesReal Food Challenge-Uniting students for just and sustainable foodcampaign and a network300 plus colleges nationwide (some with college farms, fair trade initiatives, or farm-to-cafeteria programs)20% of all food purchased by colleges and universities (currently 4 billion dollars) towards real food by 2020.provide:support, training and resourcesBrooklyn College-CUNYCity College of NY-CUNYSt John’s University
  12. 12. food culturist Thanksgiving 2006: Idea Fall 2007: DIY Build Out January 2008: Open without Utilities June 2008: HRN Spring 2009: Alice Waters Gift December 2009: Bread Baking July 2010: Kickstarter Present: New BuildingTalking Points:Roberta’s PizzaHipsterWillamsburg/Bushwick CommunityNy Mag Article Sept 26: You Can Do Anything in Bushwick: hanksgiving 2006: Parachini gets the idea for Roberta’s one night after eating at Frank Pepe, the famous New Haven pizzeria. Hoy, a fellow musician, signs up to contribute $13,000. By the following March, they have a lease and the keys, and are doing demolition work. Fall 2007: Bartending nights and building the restaurant all day, they soon run out of money. Up steps a third partner, ex–Good World cook Carlo Mirarchi, who has $30,000 to spare and wants to be the chef.January 2008: After nearly two years, Roberta’s finally opens—with no heat, no gas, and no hot water. The owners won’t get a liquor license for eleven more months. They spread five space heaters throughout the restaurant, and cooks on butane burners for the first fourteen months. He braises stews and roasts porchetta at home, then reheats them in a toaster. December 2009: Baked bread using the off-duty pizza oven’s residual heat. Now he has his own oven: built out back on a cinderblock frame inside yet another shipping container. July 2010: Brooklyn Grange, a 40,000-square-foot farm on top of the old Standard Motor building in Long Island City, launches. It’s jointly run by the Bushwick crew and urban farmer Ben Flanner, and provides produce for Roberta’s and restaurants like Blue Hill, Bobo, and Frankies Spuntino. Present: An adjacent building, a former auto-supply shop that recently became available, is soon to become a banquet hall. TV shows and a movie around the topics of food and sustainability are in the works. And this winter, they hope to put a hothouse on top of the bread oven, to make use of the unused space and radiant heat.
  13. 13. food culturistTalking PointsFood + Tech Connectconnects innovators at the intersection of food and information technologymonthly meet ups/networking eventshackthontechies, VC, CSA members, farmersfounder: Danielle Gould
  14. 14. food  culturist Common Elements of Niche Food CommunitiesTalking points:
  15. 15. Group ExerciseGroupsEach person take 30 seconds: organization name, niche, food focus (ex. CSA member, nonprofit,farmer, etc)What is the strongest element of your niche community?One thing that your community could improve to cultivate and/or maintain social change.
  16. 16. food  culturist Cultivating and Maintaining
  17. 17. Clear Niche Social Media Gathering Spaces Solving Problems Tapping Multiple Networks Allies Outside of the Circle Cooperative EconomicsHere are my observations about successful niche food communities and social change
  18. 18. www.foodculturist.com food culturistnicole@foodculturist.com

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