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Last because good soil and good water produce Good Food, but not least because crazy delicious food is the only way to change people’s minds and thus their diets, we see Stone Barns Center, which uses flavor as THE entry point, as connection between farmers, chefs, teachers and eaters and leaders. Co-collaborator Dan Barber, chef and co-owner of Blue Hill at Stone Barns, and his team have years logged in the fields and in the pastures and in the kitchens and across the food chain, modeling for all of us an ecological, diverse and nimble food culture. A current example, cited by Tom Colicchio, in conversation with Helen Rosner:
"Dan Barber is doing something pretty neat up at Stone Barns. He’s trying to keep the supply chain intact, so he’s still using all of his farmers that he uses, his fishermen, all that, and he’s creating these takeout boxes….he’s just using whatever his farmers have. He’s realized that he’s no longer a chef—he’s a food processor."
Barber and company bring to bear the deep-pocketed resources necessary for conducting research and their existing abilities for data collection, communication, storytelling and education of all changemakers to nimbly lead in democratizing Good Food. One success story the writers cite is that of kale – the once unknown dark leafy green made into a must-have by 2013 by the plotting in 2005 of Jack Algiere, farm director, and Barber. Part of their plan: a complete re-thinking of the campus to exemplify a networked food culture and economy, with living exhibitions, classrooms and research center.
(Already connected to, among others: MASS Design)

IPCC and previous reports here:

Rights of Nature model

UN Sustainable Development Goals

Project Drawdown

WRI: Toward a Sustainable Food Future

The Lancet: Diet for Planetary Health

Laudato Si: On Care for Our Common Home

But not everyone will have the sunlight/water/inclination to grow fruit trees, herbs and vegetables right up to their front door, and in short order, the growing communities will have surplus to share and will need a nimble network. In today’s fragile, just-in-time food chain, right now, we see distribution problems writ large with photos of farmers dumping milk and plowing under crops, juxtaposed against ever-growing lines at food banks. And we read of covid-shuttered restaurants – themselves engines of urban and suburban vitality and critical sources of revenues for local budgets – hoping to retain and grow connections to farmers and to diners. Enter Good Food Mid-Atlantic Food Port, with its ever-growing transparent, distributed network online that connects growers to producers to retailers to school cafeterias to hospitals to truckers to food waste haulers to eaters – and everyone in between, that again, helps to build the circular economy of the mid-Atlantic. This vision underwent a feasibility study in 2018. Long-term, it predicts expansion of produce prescription programs through Medicaid/Medicare.
(Already connected to, among others: D.C. Central Kitchen, Living Pastures Farm, YMCA)

And about Good Food vs the corn-soy diet that’s calibrated with salt-sugar-fat for transient bliss but is killing planet and people: We all understand that changing diets first requires changing minds. If we are working pre-K through medical school to teach the pleasure of plants and the principles and power of Good Food in support of planetary boundaries, we will have reached a bottom-up audience (think seat belts and anti-smoking campaigns with children educating parents). The Faith Institutions Leading the Way stewardship initiative, and its powerful beginning framework of reflection on food and ecology is another avenue for changing minds along three broad avenues:
• for connecting to the Indigenous ethic and to permaculture and fertile soil and clean water with a shift of faith communities to growing food;
• for growing the community of the table; and crucially,
• developing and supporting state legislation for regenerative/circular food/agriculture/community practices.
(Already connected to, among others: Black Church Food Security Network, Healthcare Without Harm, Bronx Eats, Virginia Foodshed Capital)

And that brings up Food Connects 2050, with Washington, D.C., visions for an ecologically-based circular food chain – production, preparation, distribution and reclamation of food waste and water – all of which connect neighbors to each other via zucchini over the garden gate, the community of the table, health assessment, nutrition counseling, green employment and gratitude for what they grow and eat. At use are community-based greenhouses, incubator kitchens and canning sheds. Equally profound is the connection to lawmakers in the halls of Congress who could effect change in laws of the land – whether the subsidies program in support of Good Food/Good Earth; the creation of a cabinet-level Good Food department, minus influence of Big Ag, Big Meat, Big Sugar and Big Beverage; or the strengthening of anti-pollution measures for this beloved land.
(Already connected to, among others: University of the District of Columbia, DC Central Kitchen, DC Urban Greens, DC Housing, DC Health, Green Cities program, Wageningen University of the Netherlands)

Ethos Farm Project – Here in the Garden State, the belly of the mid-Atlantic food shed that stretches from Virginia through New York state, we take pride in knowing and growing produce. We envision our group as coordinating hub for a new version of the American Dream, one that uses small-scale, lawn-to-food regenerative farming credits and property tax relief to enable affordable exurban, suburban and urban housing. This small-scale agriculture, which will nourish New Jersey urbanites, all pre-K-12 students and those in our mid-Atlantic food shed, is a complement to larger, conventionally run farms that grow mostly legume and grain calories. The new American Dream is buttressed by expansion of existing food systems literacy efforts rooted in five-senses pleasure: palate education, cooking lessons, resultant shared meals, and chef-and-physician-informed Good Food nutrition/physiology education for students of all ages, from pre-K through medical school and in the larger community that includes faith-based stewardship. All would be supported by regeneratively-centered REITS and other investments; for example, funds now devoted to chronic disease care – 75 cents of every health care dollar – would be repurposed to, as Hippocrates directed, “let food be thy medicine” aka plant-based Good Food.
(Already connected to, among others: Walter Willett MD, Harvard School of Public Health; Andrew Chignell, Princeton University; Anu Ramaswami, Princeton University and Sustainable Cities; Princeton Studies Food; Gal Hochman, Rutgers; Daniel Giménez, Rutgers soil science; Saul Bautista, MD, NJMS Lifestyle Medicine Interest Group and Rutgers Medical School; PlantPure Communities; John Bianucci, Iroquois Valley Farmland REIT; Joan Werner, New York Life Investment Management; Princeton School Gardens Cooperative; NJ Audubon; Rodale Institute.)

This work goes hand-in-glove with and is informed by Sylvanaqua, with its 12,000-year-old Indigenous ethic, which embraces nature as prerequisite for all life, and works within it to reclaim institutional, preserved and marginal lands for permaculture, and reclaims workers via distributed ownership and lifelong care of those tending the land. Seed-to-market vertical integration, too, is part of this plan; in this iteration, it is a regenerative, respectful approach that keeps the resources re-circulating and nurturing the community, simultaneously easing the wage scarcity so common to the food/ag sector.
(Possible connections: lawmakers at local, state and federal levels)