Mission Street Food is a restaurant. But it's also a charitable organization, a taco truck, a burger stand, and a clubhouse for inventive cooks tucked inside an unassuming Chinese take-out place. In all its various incarnations, it upends traditional restaurant conventions, in search of moral and culinary satisfaction.

Like Mission Street Food itself, this book is more than one thing: it's a cookbook featuring step-by-step photography and sly commentary, but it's also the memoir of a madcap project that redefined the authors' marriage and a city's food scene. Along with stories and recipes, you'll find an idealistic business plan, a cheeky manifesto, and thoughtful essays on issues ranging from food pantries to fried chicken. Plus, a comic.

Ultimately, Mission Street Food: Recipes and Ideas from an Improbable Restaurant presents an iconoclastic vision of cooking and eating in twenty-first century Americ

This talk was given at a local TEDx event, produced independently of the TED Conferences. Awarded a Fulbright to eat, drink, and study her way through Italy, Millonzi discovers new ways for American Agricultural enterprises to enliven and sustain their unique position in the creative and hospitality economies.

Featured Speakers: Mark Bittman – NYT bestselling Author, Food Columnist, Food Policy Advocate, Kathleen Finlay – President, Glynwood Center for Regional Food and Farming, Tracy Pollan – Actress + Author, Moderator: Stefani Sassos – Registered Dietitian, Good Housekeeping

Mark, Kathleen, and Tracy shared their expertise and tips for creating a “greener” plate. Top suggestions included diversifying your plate, eating more locally grown food, cooking more at home, and eating a plant forward diet with less industrially-raised meat. The greatest resounding message, however, was the incredible power that consumers have as they “vote with their fork” for the kinds of foods they want to see grown, cultivated, and brought to market.

Kathleen Finlay, the President of Glynwood Center for Regional Food and Farming, in New York’s Hudson Valley has been a leader in the regenerative agriculture movement for most of her career. Now, as the president of Glynwood she is in a position to connect food and farming changemakers from all across the country and the world. Living – and loving it! – on a beautiful little farm in the Hudson Valley, it’s fair to say that Kat has become a national figure in the world of progressive agricultural nonprofits. A personal aside, it was Kat who first got me into the world of recording people’s first-person food stories. We recorded at festivals, at farms, and even at the American Museum of Natural History in New York! It was a blast! That’s where I learned that truly, everyone has a food story.

Daniela Ibarra-Howell, Co-founder and CEO of the Savory Institute, discusses Regenerative Agriculture at the 2017 Regenerative Future Summit.

Natural Capitalism Solutions

https://natcapsolutions.org/

What if the limitations to realizing a circular economy lay not only in new and innovative approaches, but also in enabling cultural conditions critical for them to take hold? What if, in our quest for more, better, faster, prettier, newer… we lost the thread between who we are and what is happening around us? What if the role of business needs to start, not just with circular practices, but with designing for connection between people? These are some of the questions we are exploring as we consider how to design for the the cultural conditions for a circular economy - be it within cities, neighborhoods, businesses or for a given product or service. From Circularity 19.

This recording is from Wright-Locke Farm's free monthly speaker series. Learn more about the farm and our educational programming at WLFarm.org

September 25th 2019 – Laura Parker Roerden

Why the Ocean Matters: It’s Probably Not Why You Think

Solutions to climate change require us to think differently about how the land and sea connect to communities. Laura Parker Roerden, founder/executive director of Ocean Matters and fourth generation farmer will take us on a journey into a new paradigm for farms informed by oceans that optimizes climate mitigation through integrating regenerative soil practices with other ocean conservation efforts such as the protection of our beloved and iconic right whale, our quest to stop algal blooms and dead zones, better management of water resources, and the need to address ocean acidification. Furthermore, engaging with this paradigm in holistic ways can help communities build resilient youth, expand our notion of tribe, and give us new ways to belong.

Laura Parker Roerden
Executive Director and founder of Ocean Matters, Laura Parker Roerden has over twenty-five years of experience in environmental education and educating for social responsibility. She is a lecturer and author of many books, curricula and articles on young people’s social, emotional, and ethical development. She is the former publisher and managing editor at Educators for Social Responsibility and former managing editor of the magazine New Designs for Youth Development. Laura currently serves on the board of directors of both Women Working for Oceans (W20) at the New England Aquarium, as well as Earth, Ltd. of Southwicks Zoo and is a member of the Pleiades Network of Women Leaders in Sustainability. She lives on a fifth generation family farm in the Blackstone Valley of Massachusetts.

In a forward-looking talk, author Bina Venkataraman answers a pivotal question of our time: How can we secure our future and do right by future generations? She parses the mistakes we make when imagining the future of our lives, businesses and communities, revealing how we can reclaim our innate foresight. What emerges is a surprising case for hope -- and a path to becoming the "good ancestors" we long to be.

Today on “Food Talk with Dani Nierenberg,” Dani interviews Kathleen Finlay, President of the Glynwood Center for Regional Food and Farming. They discuss regional farming, community resilience, and the challenges COVID-19 poses to everyone in the supply chain, from farmers to restaurant workers.