Ep.53: Dorothy Suput & Julia Shanks – The Carrot Project

Ep. 53: Dorothy Suput – Executive Director & Founder of The Carrot Project, with Judith Shanks of Judith Shanks Food Consulting -ft. Jennifer Hashley of New Entry Sustainable farming & The Carrot Project Advisor ||

 

On episode 53 of Sourcing Matters we welcome leadership from the The Carrot Project.  Based out of Massachusetts, The Carrot Project creates a sustainable local farm and food economy by providing financing and business assistance so farm and food enterprises thrive. With a goal to foster a sustainable, diverse food system by supporting small and midsized farms and farm-related businesses – The Carrot Project is expanding accessible financing and increasing farm operations’ ability to use it to build successful, ecologically and financially sustainable, businesses.
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Joining us for the 45 minute discussion is The Carrot Project founder and Executive Director Dorothy Suput. Suput’s commitment to a sustainable food system grew out of the incredible contrasts between Midwestern agriculture, with which she grew up, and the locally focused food and farming system in Switzerland, where she lived after graduating with a BS from Purdue University. Following graduate school at Tufts, Dorothy worked as the first regional organizer on the 1995 Farm Bill for the Northeast Sustainable Agriculture Working Group under the auspices of the Campaign for Sustainable Agriculture, and subsequently, as a consultant for business and agency.
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Also profiled in this episode is Julia Shanks, who serves as the Senior Business Advisor to The Carrot Project, and is owner & principal of Julia Shanks food Consulting. Shanks brings a broad range of professional experiences to her clients, from pilot to chef to serial entrepreneur. Julia received her professional training as a chef at the California Culinary Academy in San Francisco, her BA from Hampshire College and an MBA from Babson College. After more than 10 years of professional cooking, Julia became a college professor of accounting and now works with food businesses and farms, helping them maximize profits and streamline operations through business planning, feasibility studies and operational audits. Julia’s second book, The Farmer’s Office provides tips, tools and templates for farmers to successfully manage a growing farm business.
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Co-host Jennifer Hashley of The New Entry Sustainable Farming Project happens to also be a strategic advisor to The Carrot Project, and as always, Jen brings a wealth of knowledge and understanding to round out our interesting conversation. Tune-In to these agents of change focused on a more stable and regional food system based on pragmatic economic modeling and a better understanding of the interests of a modern consumer.

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@Carrot_Project

@Julia Shanks

 

co-host:

Jennifer Hashley

  • Founder of Tufts New Entry Sustainable farming project 
  • Owner of Pete & Jen’s backyard birds
  • Evangelist | Activist| Innovator
  • Eisenhower Fellow 2016

@JHashley

Ep.50: Elaine Ingham – The Savior Underfoot

Ep. 50: Elaine Ingham – Soil Food Web ||

 

Elaine Ingham maintains an active schedule of classes and webinars focused on the most up-to-date knowledge about growing plants without pesticides or inorganic fertilizer.  Ingham consults and educates large scale commercial cotton and soybean growers, large scale berry growers, as well as large commercial fruit producers as well as shrimp production. Tune-In to learn about the great things Elaine is doing for the savior underfoot.
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Ingham is well known for her work on the USDA soil-primer based on a concept she coined called the “Soil Food Web.”  Now, based on her decades of pioneering work as a soil microbiologist – Ingham has made it the objective of her company SoilFoodWeb.com to restore soil to its optimum state, anywhere at any scale.
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What most may not know is about her efforts that saved humanity and all living planets on this planet.  You see…

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“In 1992 the Environmental Protection Agency was only a few weeks away from ending life on the planet as we know it,” so writes George Lawton in the April, 2001 issue of Acres USA (“A Voice For Eco-Agriculture”).  Lawton reports that the EPA, although only having done limited tests at that time on a variety of genetically engineered microbes, all of which had been approved for release into the atmosphere, were prepared to approve the release of a GE variant of Klepsiella planticola (KP), one of the most common bacteria on the planet.
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“This particular variety of GE KP,” he writes, “had the unique ability to convert dead plant matter into alcohol. It was hoped that this would provide a way for farmers to transform their unused stalks, leaves and other types of compost material into alcohol, which could be used for washing, running vehicles. “
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So, it’s worth giving a listen to our discussion to learn more about Elaine’s focus, her interests, and her scope on a stable and prosperous future from the ground up.

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Ep.48: Michael Leviton – Serving Passion into Purpose

Ep. 48: Michael Leviton, Chef-advocate, food system reformer -ft. cohost: Scott Soares, past Mass Ag Commish & shellfish farming leader  ||

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On episode 48 we welcome celebrated chef, advocate and food system reformer – Michael Leviton.  As past chef-owner of Boston area favorites Lumière and Area Four, Michael has recently spawned “Region Foodworks” – an initiative providing regionally sourced and produced bulk products for the institutional food service market.

 

After working alongside some of the world’s best chefs at Square One, Le Cirque, and La Bernadin – Michael Leviton returned to his hometown of Newton, Massachusetts in 1999 to open Lumière.  In Lumière’s first two years in business, the restaurant was recognized as one of the Best New Restaurants in America by Bon Appétit, and Michael was named a Best New Chef by Food & Wine.  In 2011, Leviton opened Area Four, a wood-burning oven/bar and attached coffeehouse/bakery. Modern and minimalistic in both menu and design, each property earned local and national recognition for serving highest quality product, sourced locally and all scratch made, at a price point and in a setting that is accessible to all.

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Tune-In to our conversation to hear how Michael’s experience San Francisco, New York and in Paris influenced this launch of these world-renowned restaurants in the suburbs of Boston.  Sourcing local food from regional farms using elevated production standards in the Northeast is surely how Leviton cast his name. But, his influence has since created a movement – and not just here, in the Northeast.  Leviton’s time as chair of the organization ‘The Chef’s Collaborative‘ from 2010-2014 influenced a generation of top chefs.  He’s established a tree of disciples and understudies who share similar interest for values in the food and neighborhoods they serve.   In fact, he’s cultivated a formula that when put in the proper hands can be overlaid in many metropolitan burbs throughout the US.

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Now, Michael works to maximize throughput of local and regional production by focusing his business on “offering producers a fair price for the work they do.”  Through Regional FoodWorks it’s Leviton’s objective to rejigger supply chains by offering consistent demand for regional food – with –  business commitments for local producers – offering new growth and capacity-building opportunities for the regions he serves.
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Joining the chat as co-host is Scott Soares – former commissioner of Massachusetts Agriculture, and served as the Director of USDA Rural Development for Connecticut, Massachusetts and Rhode Island for the Obama administration.  Scott has 15 years of fishery and aquaculture experience prior to that – including early in his career serving as the 1st Massachusetts coordinator of aquaculture for nearly a decade.
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The scale that Leviton works in has changed, but he’s maintained a commitment to food’s value throughout each market he enters.  As he explains – he didn’t start a chefs movement towards more local food on the East Coast, but he’s surely instigated i!  And now, as a rock start of local and sustainable food – Michael Leviton is leveraging his voice to make more great things happen.
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@MLeviton1

co-host:

Scott Soares

  • Past Commissioner MA Agriculture 
  • Dir. USDA Rural Dev Northeast for Obama administration
  • 15 years of fishery & Aquaculture experience
  • Served as 1st MA coordinator of aquaculture for a decade

@SjSoares65

 

Ep.47: Maisie Ganzler – Industry Ethics – live at Johns Hopkins “ChooseFood” Symposium

Ep. 47: Live recorded at Johns Hopkins “Choose Food” Symposium – we welcome Maisie Ganzler, Chief Strategy & Brand Officer at Bon Appétit Management Company ||

 

For episode 47 we speak with Maisie Ganzler of Bon Appétit Management Company live recorded at the Johns Hopkins ‘ChooseFood’ symposium in Baltimore Maryland.  Ganzler is Chief Strategy & Brand Officer at Bon Appétit Management Company, an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues. Based in Palo Alto, CA, the company operates more than 1,000 cafés in 34 states for dozens of marquee clients. Maisie has been instrumental in shaping the company’s strategic direction.  We focus our discussion on the diverse sustainable initiatives and purchasing policies Ganzler has implemented in her 25 year career at Bon Appétit management company.
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The “ChooseFood” gathering was a collective effort of the Johns Hopkins Berman Institute of Bioethics, the Johns Hopkins Bloomberg School of Public Health, and the Hopkins Center for a Livable Future.  The goal of the event was to evaluate the broad reaching ethics of food, and its production.  Issues like Labor, environmental impact, externalities, animal welfare, health risk factors & new tech were all part of the ethical questions for food.  Maisie was asked to share with the group some of the impact her work has had, and how the commitments at Bon Appétit have influenced some vast changes in the foodservice industry.
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During our 40 minute discussion we dig deep into a few of the initiatives Ganzler described in her presentation, including her 1999 initiative “Farm to Fork” that buys meat, vegetables, and other products within a 150-mile radius of a client.  In fact, (at a national level) at least 20% of Bon Appétit purchases meet this criteria.  You’ll hear how of their pioneering initiatives to reduce food waste, work with small farmers, improve animal living conditions and ability to influence industrial scale agriculture to become more conscious & conscientious have evolved a minimum market entrance for their competitors.  For this innovative company not afraid to draw a line in the sand – a dedication to ethics is paying off with positive business results.   As you’ll hear in my conversation with Maisie, it’s all working for Bon Appétit because… it’s all authentic.
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To hear of lessons learned and milestones gained by an industry leader at Bon Appétit is invaluable for us all. As we’re all consumers of it, we all have equal stake in food.  For me, it’s inspiration and hope for what tomorrow can bring if/when we embrace ‘business ethics’ as a core competency in how we decide to vote for what we believe in – with our dollars – with our forks.   TUNE-IN.

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ChooseFood offered an opportunity to learn from leaders with a vested interest in food and how we produce it.  Hearing from these diverse stakeholders fighting a similar battle reminded me how much our food is so deeply intwined into family, beliefs, culture and society – no matter where you come from on the planet.  I left the symposium wondering if food ethics could be that common development language which would transcend many of the current differences we find in each other?   We’re so much more alike than different – could food ethics be a reminder if not the primary ingredient for this panacea? Not sure, but a goal to find some insight and codify better practices that harmonize us and our surroundings on a shrinking planet just seems like a good idea!
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@MaisieGreen || @BAMco

Ep.44: Marion Nestle – Waste not, Want Not

Ep. 44: Marion Nestle – Author & Professor of Nutrition, Food Studies, and Public Health at New York University -ft. Jennifer Hashley of New Entry Sustainable farming ||

 

Today we welcome Marion Nestle, the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University.   An icon in the food movement, Nestle’s research examines scientific and socioeconomic influences on food choice, obesity, and food safety, emphasizing the role of food marketing.

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Nestle coined the term “vote with your fork”.  Effectively, this mantra empowers us all to reevaluate our food choice as a daily decision and endorsement to how we see the future.  For this spirited dialog delving deep into how much politics influences food choice, and robust support systems – Jennifer Hashley of the New Entry Farming Project  joins as co-host for Sourcing Matters episode #44.  Throughout our 45 minute discussion we evaluate what it will take to change food, nutrition and broader perspective.

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Nestle has some pretty impeccable chops in the space, and shares this unique wisdom with us.  You see, Marion Nestle is author of six prize-winning books re: food, policy, health, diet and more.  Acclaimed titles include: Food Politics: How the Food Industry Influences Nutrition and Health (2002), What to Eat (2006), Why Calories Count: From Science to Politics (2012), Soda Politics: Taking on Big Soda (2015) Additionally, she has written two books about pet food Pet Food Politics: The Chihuahua in the Coal Mine (2008) and Feed Your Pet Right (2010).

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Despite all the truths she knows, Nestle is supremely positive about the future of food in this country.  Her efforts to engaged younger generations in these daily decisions have already seen monumental impact, and seem to be just the tip of the iceberg set for transformative change within a decade.  Tune-in to hear to how Marion addresses questions about subsidies, land access, food waste, awareness and the importance of diverse food value.

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Finally, Nestle shares additional insights on her forthcoming book, Unsavory Truth: How Food Companies Skew the Science of What We Eat.  So, whether for you or your dog – listen and learn to how and what you eat is being pre-determined in a boardroom of Big Food and Big seed with no concern for your best interest.  It is clear that most often in a modern US food system it’s your commitment to being part of a throughput engine chock full of waste, externalities, and abuse is your desired role.  Tune-in and learn how to “vote with your fork!”

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@MarionNestle

co-host:

Jennifer Hashley

  • Founder of Tufts New Entry Sustainable farming project 
  • Owner of Pete & Jen’s backyard birds
  • Evangelist | Activist| Innovator
  • Eisenhower Fellow 2016

@JHashley

Ep.42: Stacey Chang – Value Based Healthcare

Ep. 42: Stacey Chang – Executive Director of the Design Institute for Health – Dell Medical School Univ. of Texas ||

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Serving as the Executive Director of the Design Institute for Health, a collaboration between the Dell Medical School and the College of Fine Arts at The University of Texas at Austin, for episode 42 of Sourcing Matters we welcome their founder – Stacey Chang.

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Until 2014, Stacey served as the managing director of the health care practice at IDEO, a global design and innovation firm. Clients included governments; research institutions; hospitals; companies involved in pharma, insurance and medical technology; and all the upstarts trying to rewrite the script in established and emerging markets.  Chang levers this unique experience in his current efforts to redesign the future of domestic healthcare.  Transplanted into a truly unique community healthcare situation in Austin, TX – Chang is tilling new ground for US programs.   Travis County, TX has employed Stacey and his talented team at the Design Institute of Health to redraft an approach of healthcare based on outcome measures of patient good health, using value-based care.  They’ve put together an entirely new architecture that incentives good health, for more.  Their objective is to service the needs of their constituents; all of them.

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These guys will prove to us all that fixing the healthcare system is attainable through palatable, bite-sized portions. Chang’s vision for food and agriculture as preventative care is a must, and a welcome bridge across industries for diverse stakeholders. Additionally, smart data analytics looking for anomalies has already saved the county millions in insightful preventative action.  When their slower burn projects – like improving social determinants of health in each community, and enhancing the quality of food across the board – this potion of the Lone Star State could be a next healthcare capital.  Take a trip to Austin during SXSW if you don’t believe  what these folks can do. Don’t mess with Texas!

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We all need to care more about our care.  It’s changing, fast.  This 45 minute conversation provides a good overview of what’s broken in the system now, why incentives are what they are, and how it can all fixed.  There is hope.  And, this guy, Stacey Chang – is a righteous guy in the right place making good things happen.
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For our sake, thank goodness for that!  Have a listen:

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Ep.41: “Systems Thinking”- live from Harvard @ ‘LTAF’ festival

Ep. 41: Live recorded at Harvard’s Let’s Talk About Food festival – we host a discussion about “Systems Thinking in Food Production” with founder of New Entry Farming Project – Jennifer Hashley, and CEO & Founder of Big Picture Beef – Ridge Shinn ||

Get this.  What if I told you it wasn’t the cow that was the problem, but instead the management shortcuts that are causing concerning environmental impact.  Properly orchestrated food animal management can actually have a net positive impact on the climate! That’s right.  Despite being counterintuitive to everything you’ve heard, it’s actually a straight forward leap to return to natural order.  More broadly, it’s just another example of an awakening to systems thinking on a shrinking planet.  In this 45 minute conversation expert guests will describe a few different systems thinking scenarios that will drastically evolve food production to positively impact future food systems, and our planet.
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Sourcing Matters ep. 41: “Systems Thinking in food production”– live recorded at the “Let’s talk about Food” festival at Harvard University – looks at harmonizing with more natural systems, and evaluates better management practice that could be used to produce our food in the future. Host Aaron Niederhelman will guide the discussion to cover diverse topics.  Not the least of which a process that’s being used to sequester carbon through reengaging the natural system of our living soils – on the hoof.  Additionally, one of the most under valued workforce in food production – pollinators.  And, it’ll be a conversation that clearly detail how what you eat is the most impactful vote you have to positively benefit your health and that of your family, to increase global stability and to mitigate climate change.   So, If you’re an environmentalist, a humanitarian, a patriot, a doctor, or even that you just want to look and feel better – tune-in and learn how your grocery budget can change the world.
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@JHashley || @NewEntry

@RidgeShinn

@Lets Talk About Food

 

Ep. 37: Bob Martin -ft. Ken Kaplan – Systems Design

Ep. 37: Bob Martin, Dir. of Food System Policy Program at Johns Hopkins Center for a Livable Future (CLF)  -ft. co-host: Ken Kaplan, Sloan Initiative for Health Systems Innovation (HSI) ||

On episode 37 we welcome an icon in our field who has long since promoted cleaner food animal production throughout the US.  Bob Martin is Director of the Food System Policy Program at Johns Hopkins Center for a livable Futures (CLF). Operating within the Bloomberg School of Public Health, Martin and his team at the CLF have embraced their role in systems leadership. They’ve begun curating a revolution in food production and healthier eating through a deeper understanding of planetary boundaries and by defining a common language of ethics in food.  Tune-In to be part of the change.

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Previous to beginning his work at the CLF in 2011, Martin was the Executive Director of the PEW Commission on Industrial Farm Animal Production.  Martin managed a comprehensive two-year, $3.6 million study that led to the publication of eight technical reports and a final 122-page report on the public health, environmental, animal welfare and rural community impacts of our conventional methods for producing meat, dairy and eggs. The report – Putting Meat on the Table: Industrial Farm Animal Production in America defined a seminal moment of awareness in US production, food systems and supporting a shared one-health. It’s been a significant part of our realization that the approach we’re using to raise animals has broad reaching human and public health impact that needs immediate attention.

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Joining the conversation today as is co-host and friend Ken Kaplan. During his impressive 20 year career at MIT, Kaplan has been a visiting Scholar, a Senior Health System Advisor at the Sociotechnical Systems research center, and now acts as a Advisor the Sloan Initiative for Health Systems Innovation. Kaplan leverages his unique background in health, food systems and architecture to institute systems thinking on broader problems needing new perspective. Ken and Bob have been friends for over a decade, and that proves evident in the conversation as the two leaders share stories of each other’s commitment and accomplishments throughout our 45 minute chat.

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Our engaging 45 minute conversation ranges broadly in subject matter.  From food animal wellbeing & living environment, Superbugs, the more general concept of investing in a shared Onehealth, the power of convening diverse stakeholders – and much, much more.  Without a doubt it’s the concept of systems thinking and design that underpins our discussion.   As it relates to all other conversations on the show – that’s the take away from this latest episode. If you want to get a bit under the hood, to learn more about what’s really going on thanks to the many shortcuts used in raising animals in our modern food system – this will be an enlightening conversation for many to hear.

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@livablefuture

co-host:

Ken Kaplan

  • A systems engineer trained as an architect
  • co-authored transformative Child Obesity study 
  • The designer who reengineered the modern operating room 
  • Has been working on health care systems at MIT for the past dozen years

Ep. 36: Shauna Sadowski – reconnecting with roots

Ep. 36: Shauna Sadowski – Head of Sustainability, Natural & Organic Operating Unit at General Mills ||

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On episode 36 we welcome Shauna Sadowski – Head of Sustainability, Natural & Organic Operating Unit at General Mills. “The way we manage agricultural lands is driving many environmental and social challenges and I seek to create solutions that account for a more balanced, triple-bottom line (people, planet and profits) outcome. I care deeply about the food that ends up on your plate and work to create a healthy and balanced system for people and the planet” explains Sadowski about our role in properly managing natural resources to feed ourselves moving forward.

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Throughout the 45 minute conversation Shauna shares some interesting anecdotes of situations that have arisen in her time at as VP at Annie’s, and most recently while managing the organic allotment of General Mills’ vast arsenal of products.

“I believe that food companies have an opportunity and a responsibility to play a significant and positive role in creating a more sustainable food system. I work cross-functionally and throughout the industry to create programs that enable transparency to the farm and a deeper understanding of how our agricultural and farming systems connect to the foods we eat.”  

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Earlier this year Annie’s and General Mills launched a wireframe for their regenerative scorecard.  The objective of the scorecard tool is to encourage producer commitment and consumer awareness to soil health.  It seems a shared language would be a big win for food values.  Now, heading up Sustainability and Organic brands for a fortune 500 company with 38,000 employees – Shauna continues to demonstrate her commitment to moving the industry more regenerative through creatives approaches that bridge a production divide.    It’s interesting stuff – have a listen:

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@SJSadowski

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Ep.34: Dr. Daphne Miller -ft. Jennifer Hashley – Preventative Care

Ep. 34: Dr. Daphne Miller – author of farmacology  -ft. co-host: Jennifer Hashley of the New Entry Farm project ||

On Sourcing Matters ep. 34 Jennifer Hashley joins me for an interesting discussion with physician and author Dr. Daphne Miller.  We get under the hood connecting soil, human & planetary health.  Dr. Miller offers these reasons why physicians must become involved in future food and agriculture:

  • The frontline of knowledge – “Doctors can tailor agriculture to be health centered.”
  • Access to resources – “Health care has the deep pockets in this county. If we started to do the math on the true cost of our food system to health – this spending at the end-effect of our care could be better invested earlier on (in food & soil).”
  • Advocacy – “People in health care are excellent advocates in changing things.”  Dr. Miller cites emissions, car safety, Tobacco – all environments where Drs. were agents of change uniting communities and eventually our society behind a precautionary principle. “We need people in health to weigh-in on the food system.”

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Dr. Daphne Miller is a practicing family physician, author and Associate Clinical Professor at the University of California San Francisco. For the past fifteen years, her leadership, advocacy, research and writing have focused on the connections between food production, ecology and health.
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Miller founded WholeFamily MD, San Francisco’s first integrative primary care medical practice, in the Fall of 2001. Her mission was to reclaim the heart of medicine by focusing on her patients rather than on the business and red tape of medical practice.  Over the ensuing years the practice has grown, but Dr. Miller has not strayed from her early vision.
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When she is not seeing patients or teaching, Dr. Miller writes books and articles related to food, farming, the environment, and health. She has authored two best-selling books: The Jungle Effect: The Healthiest Diets from Around the World, Why They Work and How to Make Them Work for You (HarperCollins 2008) and Farmacology: Total Health from the Ground Up (HarperCollins 2013).
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Miller is a graduate of Brown University and Harvard Medical School and completed her family medicine residency and an NIH-funded primary care research fellowship at UCSF. She is also a Bravewell Fellow with the University of Arizona Program in Integrative Medicine. Since 2005, she has consistently been elected by her peers for inclusion in Best Doctors in America.
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@drDaphneMiller

co-host:

Jennifer Hashley

  • Founder of Tufts New Entry Sustainable farming project 
  • Owner of Pete & Jen’s backyard birds
  • Evangelist | Activist| Innovator
  • Eisenhower Fellow 2016

@JHashley