Zero waste lunches are an effective outreach strategy, but their name is a little misleading.
In a competitive environment where driven students are constantly striving for improvement, it’s easy to add body image to a list of existing things we’re working on improving.
If we view access to food as a fundamental right, we cannot continue to use civil society as a crutch for its provision.
While cooking is a daily part of life in cooperative houses like mine, the majority of campus residences don’t offer students meaningful opportunities to learn in the kitchen.
Yet when $4.2 million flows into the University for the establishment of a “contemplative center,” the trustees have agreed to build a second art museum.
Our focus on debating the existence of inequalities in access has helped us continue to ignore the underlying health and hunger problems. Vast inequalities exist with regards to food access.
But you don’t have to bite into a bunny chock full of chalk to get a bad taste in your mouth about the chocolate industry.
Current estimates suggest we have spent more than $400 billion on farm bill programs over the past five years. That is a lot of federal funding, and a slash-happy Republican House noticed.
The Stanford community had the opportunity to witness Schlosser’s storytelling abilities and ponder the food movement’s tendency toward elitism at the annual Conradin Von Gugelberg Memorial Lecture.
Community-supported agriculture represents a growing model for connecting consumers with farmers to provide support for local food systems. Membership in a CSA typically involves pledging financial support for a local farm or farms, such that CSA members cover the anticipated costs of farm operation and, in return, receive shares of the farm’s products.
When my nose is running, my rational inner scientist is drowned out by coughing, and I start to wonder about wonder foods. I’ve had a head cold all week, which means I’ve been craving one food: my dad’s chicken noodle soup.
This highly structured experience matches the carefully constructed charade through which many customers interact with and experience their food. For instance, grocery stores are laid out to channel customers into the middle aisles, where brand-name, processed foods are located.
I love bananas and strawberries like no other, and I have been known to eat whole cartons of blueberries in one sitting. But sadly, my inner local foodie knows that even if it feels like summertime outside, these fruits have traveled many miles to reach my mouth in the dead of winter.
Welcome to the burgeoning local food movement. By local, I do not mean the Bay Area, nor even the Stanford campus, but a certain bedroom in Synergy Cooperative House. In preparation for a recent room warming, my roommates and I took a trip to Common Ground, a nearby garden supply store. We picked up potting soil, lavender, chamomile, mint and thyme, and now the most exciting part of our room is a set of planter boxes hanging outside our third floor windows.