Together we can make a difference!
Please join us in identifying and implementing sustainable solutions to hunger, malnutrition, obesity, food availability, food safety, food labeling… the list goes on and on. Our intention is to bring together, in collaboration and spirit, caring and concerned peeople from different organizations and economic sectors to help find common ground to fix our broken food system.
Consider this an invitation; we need your assistance in making our/your site a more relevant refection of the need for change in our food system. Your actions will help make more available & affordable fair, fresh, local nutritious food. Use your wallet, your vote and your actions to send a loud message that the time for dramatic change in now. Please post, blog, and tell-a-friend. Get involved.
It's time for action.
Your community needs people in action, please Step Up.
Contact us today and start the dialogue on how we can move forward. action@LocalFoodSupportNetwork.com
Edible Manhattan is putting on a How to…Holiday event at the Brooklyn Brewery.
Monday, December 3rd from 8pm to 10pm (doors open at 7:30pm)
With the holidays just around the corner, it’s time to start talking pies, turkeys and preserves! Join us for an evening of tasty lectures from the professionals and walk away with a set of tips to make sure your holiday entertaining is seamless and delicious!
Lectures and tips from:
Rachel’s Pies will teach you How To Bake a Blue Ribbon Pie
Fleisher’s Grass-fed and Organic Meats will teach you How To Roast the Perfect Turkey
Brooklyn Oenology Winery will teach you How To Choose a Delicious and Affordable Holiday Wine
Come hungry, there will be food for purchase from the Kimchi Taco truck.
Brooklyn Brewery beers will be available for $5.
In the aftermath of Hurricane Sandy, proceeds from the event will be donated to the Brooklyn Community Foundation’s Brooklyn Recovery Fund.
Tickets are available on Edible Manhattan!
Join the U.S. Farmers & Ranchers Alliance (USFRA) on Thursday, Nov. 15 for The Food Dialogues: New York. Farmers, ranchers, industry experts, pundits and media will meet for in-depth conversations on today’s most provocative topics concerning food and its production – antibiotics, biotechnology, and media, marketing and healthy food choices.
To RSVP for this event or sign-up to receive more information, please click here.
Panelists – As of October 4, 2012:
The Media, Marketing and Healthy Choices panel will examine how the media’s coverage of food and its health benefits has impacted consumer choice. This discussion also will address what more can be done to answer Americans’ questions about how their food is grown and raised. Expert panelists include:
Tracie McMillan, author, The American Way of Eating
Debbi Beauvais, RD, SNS, New York School Nutrition President and Academy of Nutrition and Dietetics spokesperson
Blake Hurst, President, Missouri Farm Bureau
Craig McNamara, California organic farmer
- Richard Ball, New York vegetable farmer
Carolyn O’Neil, MS, WebMD, RD
For the Your Toughest Questions Answered on Antibiotics and Your Food panel, experts will discuss antibiotics and its use and application in animal agriculture. USFRA has secured:
- Barb Determan, Pork Producer (Iowa), Heartland Marketing Group
Dr. Christine Hoang, DVM, MPH, CPH, Assistant Director of the Division of Scientific Activities of the American Veterinary Medical Association
- Jean Halloran, Director of Food Policy Initiatives, Consumers Union
Keith Ayoob, pediatric nutritionist, Albert Einstein School of Medicine
Dr. Karen Jordan, Brush Creek Swiss Farms, North Carolina – dairy farmer and veterinarian
Your Toughest Questions Answered on Biotechnology (GMOs) and Your Food panel will include experts who are well-versed in the use of biotech seeds, including the benefits and concerns related to long-term health and food labeling including:
Dr. Bob Goldberg, plant molecular biologist currently using genomics to identify all of the genes required to “make a seed”, UCLA
Jerry Slocum, Mississippi soybean farmer
Dr. Julie Howard, Chief Scientist, Food Security, USAID
Gregory Jaffe, Director of Biotechnology, CSPI
- Fred Kirschenmann, president of the board of directors, Stone Barns Center for Food and Agriculture and distinguished fellow, Leopold Center for Sustainable Agriculture at Iowa State University
- Cheryl Rogowski, New York organic farmer
In addition to the panel discussions, USFRA has plans to announce farmers and ranchers who are finalists for its Faces of Farming and Ranching program.
There is no charge to attend The Food Dialogues: New York. To RSVP for this event or sign-up to receive more information, please click here.
If you are looking for a way to contribute directly to those in need post-Hurricane Sandy, Neighbors Together could use your financial support as they repair the damage to their industrial freezer and refrigerator and recover from food loss at their soup kitchen. Help them be able to resume feeding meals to their members. Neighbors Together is committed to ending hunger and poverty in the Ocean Hill, Brownsville, and Bedford-Stuyvesant neighborhoods of Brooklyn, one of the lowest-income areas in New York City. Donate here. Thank you for your generosity!
Masbia needs help feeding 600+ relocated seniors at the Park Slope Armory. For only $6 they can serve one person a freshly cooked nutritious hot dinner. Donate here. Masbia soup kitchen network is where the rubber meets the road in the fight against hunger. They feed hot, nutritious meals to hungry men, women and children. No statistics. No bureaucracy. No middleman. They deposit food in empty stomachs.
Jimmy’s No. 43
Jimmy’s No. 43 has been a long-time friend and supporter of Food Systems Network NYC and other like-minded good food organizations. Last year, Jimmy’s raised thousands of dollars for relief when Hurricane Irene came through and hurt local farmers. Now, Jimmy’s, located in the East Village, needs help getting power restored to their restaurant and bar. Help them out by buying a gift certificate to the restaurant or ticket to one (or more) of their amazing fall events. Jimmy is committed to making these events happen. They’re down, but not out! To purchase a gift certificate and see a list of available ticketed events, visit the Jimmy’s No. 43 website.
City Meals on Wheels
Leading up to Hurricane Sandy and in the aftermath, Citymeals-on-Wheels has been taking emergency measures to ensure New York’s homebound elderly have access to food. Given the impact on transportation and power, many of the senior centers they work with are understaffed. If you are able to volunteer for meal deliveries, they will need extra help throughout the week. Please see more information here. In addition to volunteers, they need to raise funds to replenish the depleted supplies in their warehouse. Please make a gift today to help them respond to this crisis and prepare for the coming winter months.
Now serving New York City for more than 30 years, City Harvest is the world’s first and the city’s only food rescue organization. Whether you’re part of a group or just one person, there are plenty of ways for you to help in our fight against hunger. If interested in learning more about our volunteer opportunities please contact firstname.lastname@example.org. Or, donate to help feed children, the elderly, and all hungry New Yorkers.
Food Bank NYC
Since before day one of Sandy’s assault on our city, Food Bank For New York City has continued to serve their network of charities and needy families. Sandy’s impact is so much more than damage to buildings and trees. As new supplies of water and other supplies requiring no electricity roll into their warehouse, they know that they will be able to continue to meet the needs of hunger and poverty for those who have experienced it in the past and those meeting it for the first time as a result of this disaster. To join them in the fight, please: Donate Now, Volunteer, and Donate Food.
Youth Farm at the High School for Public Service Storm Clean-Up
- Location: 600 Kingston Ave, between Rutland and Winthrop Ave
- Date: Saturday, November 3, 2012 – 10:00 am – 3:00 pm
- What: Join the Youth Farm at the High School for Public Service this Saturday. They will be spending the day cleaning up the farm from the storm, and putting everything to bed for the winter. Stay for a free workshop on GARLIC.
WELLNESS IN THE SCHOOLS, (WITS) inspires healthy eating, environmental awareness and fitness as a way of life for kids in public schools across the country.October 8th, 2012
Through meaningful public/private partnerships with school leadership, teachers, chefs, coaches, parents and students, Wellness in the Schools creates healthier schools and families. WITS believes that healthy bodies make healthy minds, in order to shape both we provide hands-on programs like Cook for Kids, Green for Kids and Coach for Kids. These programs create healthier meals, healthier environments and opportunities for regular play and fitness activities.
DID YOU KNOW? We spend $147 billion annually on obesity related illnesses in the United States.
In partnership with local Departments of Education, Wellness in the Schools (WITS) operates the Cook for Kids program in public school cafeterias and classrooms to promote healthy eating and combat childhood obesity.
WITS invests in training culinary graduates who work as partners with cafeteria staff in preparing daily scratch-cooked meals and educating families about the importance of eating healthy food. WITS cooks also teach children and their families how to cook healthy, delicious, and affordable recipes featuring whole, unprocessed foods through our WITS Labs, a series of seasonal cooking classes.
As a member of First Lady Michelle Obama’s Chefs Move to Schools planning team, WITS realizes the importance of engaging the culinary community, and partners with local chefs and restaurants who inspire students, lead special events, and act as wellness ambassadors.
Our program within the NYC public school kitchens works to support the implementation of scratch cooking, healthier school lunch recipes and the expansion of salad bars. WITS Cooks work alongside SchoolFood staff in the kitchen, and engage students in conversation around healthy eating, encouraging them to try new foods and menu items.
The Wellness Lab is the component of the Cook for Kids program that takes place in the classroom. Interactive cooking and nutrition demonstrations are incorporated into the school day for children and in some schools supplemental classes are offered during the evening for parents. In the Wellness Lab for children, we introduce children to seasonal produce and have them prepare and taste the produce in a variety of ways: raw, roasted and in a recipe.
WITS BITS are simple and short (20 minute) classroom experiences that focus on teaching children nutrition-based lessons. WITS Cooks bring demonstrations into the classroom to teach students hands-on lessons about healthy food and eating that allow them to learn by seeing, listening, and doing.
Check out what else WITS is up to on their website.