Raheem Baraka is the founder and Executive Director of Baraka Community Wellness (BCW), an organization committed to reducing health disparities and healthcare costs for vulnerable communities. BCW provides wellness solutions
This post originally appeared on Ferment, the Real Pickles blog. The extraordinary political events taking place in our country are affecting us deeply here at Real Pickles Co-operative, as they are
The Organization for Refugee and Immigrant Success (ORIS) has been operating and developing their New American Sustainable Agricultural Program (NASAP) since 2012, primarily running their training program out of their
The Skinny Pancake and Vermont PBS are pleased to announce The Local Motive, a new, six- part television series that explores Vermont’s Farm to Plate food system, the most comprehensive
OPEN FARMS is the third episode of GODAN’s (Global Open Data for Agriculture & Nutrition) new documentary web series that meets individuals around the world who are on the frontline of
In 2015, the Food Solutions New England (FSNE) Network Team began a year-long process to better understand how we could support the region in achieving the New England Food Vision.
The Maine Sustainable Agriculture Society is leading an effort to develop technology and infrastructure to help farmers keep growing year-round in Maine. Their Sustainable Year Round Agriculture (SYRA) project is
“Bonito!” Ernie calls out with excitement. As we move the boat across the purse net we gather the rope, cinching it closed, herding the fish together. A larger striped silvery
Health Care Without Harm congratulates South County Hospital for winning the Rhode Island Health Care Local Food Challenge. South County outperformed their competitors in local food purchasing, education, and employee engagement, and has
As a Mohegan tribal member, I grew up attending festivals and events that centered around indigenous food, such as the Green Corn Festival, Succotash Time, and summer powwows throughout New
With 60,000 tons of food wasted in the United States each year, at a cost of nearly $220 billion according to ReFED, wasted food is one of the great challenges