"Nacho" -- member of Migrant Justice’s Farmworker Coordinating Committee --has negotiated powerful legal changes in Vermont. Jose Ignacio “Nacho” de la Cruz and Julie Kurtz discuss the path from his family farm in Mexico to the dairies of Vermont – and his aspiration for bringing basic labor and human rights to all Vermont farms through the MILK WITH DIGNITY program and ongoing campaign with Hannaford grocers. Will Lambek assists with translation.

Migrant Justice dairy farmworker leaders in Vermont have been re-writing the farm labor rules for dairy…by following the money. Julie Kurtz speaks with Migrant Justice Staff Coordinator Marita Canedo about how migrant farmworker communities have achieved policy reforms, organized for economic justice and human rights – and how you can join the MILK WITH DIGNITY CAMPAIGN so that Hannaford grocery store profits are equitably shared with workers in their supply chain.

Julie Kurtz hosts US Senator Cory Booker’s Deputy Chief of Staff, Adam Zipkin, in this final episode of the Eating the Green New Deal series. We discuss how Senator Booker has flushed out Green New Deal concepts through the Climate Stewardship Act, Farm System Reform Act and other legislation. We consider the stakeholders willing to support these Acts for their potential benefits to farmers, rural communities and the climate – and the farmers and agribusinesses that could block their success. Powered and distributed by Simplecast

In 2017 Ben & Jerry’s reached a historic agreement with Migrant Justice, implementing the worker-driven Milk with Dignity Program in Ben & Jerry’s Northeast dairy supply chain. Julie Kurtz hosts Cheryl Pinto, Ben & Jerry’s Global Values-Led Sourcing Manager, to discuss how they’re incorporating environmental and labor values of the Green New Deal into their regional and global business. Powered and distributed by Simplecast

General Mills aims to bring 1 million acres into regenerative agriculture by 2030. Julie Kurtz hosts Shauna Sadowski, Head of Sustainability for General Mill’s Natural and Organics Operating Unit, to discuss how regenerative agriculture could be part of solving the climate crisis, support farm communities, and how food businesses can lead the way in achieving the social justice, equity and environmental principles of a Green New Deal. Powered and distributed by Simplecast.

Losing two-thirds of US farmers this past century while farm size tripled, has disproportionately squeezed out small farms, especially African-Americans—where we’ve lost 98% of farmers. Julie Kurtz hosts attorneys Jillian Hishaw and Mavis Gragg, who discuss the strategies they pursue to keep African-American landowners own their land, sustainably managing forests or maintaining their agricultural heritage. They discuss how reimagining government institutions, USDA programs, and reparations would be necessary food system elements of a Green New Deal. Powered and distributed by Simplecast

Is a sustainable farming future possible without farmers? Till just recently, the US has hemorrhaged young farmers, who face a myriad of barriers to entry and to maintaining generational family farms. Today features Davon Goodwin of NC and Jake Ehret of MN to talk about land access, farm communities, and how a Green New Deal could impact their farming futures. Powered and distributed by Simplecast

If this episode doesn’t convert us all into a soil farmers, it at least makes clear how much soil matters. Host Julie Kurtz speaks with Dr. Andrea Basche and Steven Tucker of Nebraska about the power of soils to transform how we do modern agriculture, by using nature’s lessons to help us protect our communities from floods and droughts, create vibrant ecosystems and grow healthy food. They share how vision for healthy soils is spreading in Nebraska, among university students, the state legislature, and the agricultural community. #SexySoils Powered and distributed by Simplecast

The Food System employs more workers than any other sector, but pays less. Guest host Julie Kurtz speaks with Jose Oliva—longtime Organizer, James Beard Award Recipient, and American Food Hero Awardee—about the inseparability of labor, race, immigration and food. We consider how a Green New Deal, as well as the private business sector, could support dignified labor and a food system that supports healthy people and a healthy planet. Powered and distributed by Simplecast.

Despite enthusiastic response among some, not all farmers, ranchers and rural communities find the Green New Deal easy to swallow. In the second episode with guest host Julie Kurtz, today we talk with Scott Blubaugh of Blubaugh Angus Ranch in Oklahoma and Roger Noonan of Middle Branch Farm in New Hampshire, both leaders in the National Farmers Union, about how they’ve encouraged strong on-farm environmental conversation practices in the midst of challenging social, political and financial pressures -- and how they continue to fight hard to keep midsize family farmers and ranchers at the heart of agriculture.

What does the Green New Deal have to say about food and agriculture? To help us understand where we stand on farm policies for the future of people and planet, Ferd Hoefner, founding staff member and current Senior Strategic Advisor of the National Sustainable Agriculture Coalition (NSAC), will help walk us through what the Green New Deal (GND) says about food and agriculture, what it doesn’t say, and how the GND relates to ongoing agricultural policy campaigns to create a food system that protects our planet and people. Ferd Hoefner has been working in sustainable agriculture federal policy for over 30 years. In today’s episode, he shares about the long journey of sustainable agriculture policy, where it’s going in, and how the GND could shape that direction.

Haydee's Restaurant has been serving DC residents for over 20 years. The owners, Haydee Vanegas and Mario Alas, came to the United States during the Salvadoran Civil War and ultimately landed in the Mt. Pleasant neighborhood of DC to open their first restaurant. Lunch Agenda sits down with their son Mario to talk about the joys and challenges of adapting a restaurant to the changing demographics, technologies, and bureaucratic forces of the Capital.

What are the sacrifices that it takes to grow a local food business? Nony Dutton & Nick Stavely sit down with Annette Ryan of O Earth Creamery & Bakehouse to better understand the life and mind of one of DC's hardest working food entrepreneurs. Annette shares her origins from small farm in upstate New York, to therapist working in Denver, and moving to DC with the goal of opening a pay-what-you-can cafe.

In 1996, Lene Tsegaye co-founded Kefa Cafe coffee shop in Silver Spring. Lene joins Lunch Agenda to discuss the past, present, and future of Kefa Cafe and its relationship with a rapidly changing neighborhood.

On this episode of Lunch Agenda, guest host Alexya takes a deep dive into one of the largest student-run food justice organizations in the country. In 2011, several students from the University of Maryland, College Park organized to recover leftover food from the campus dining halls to deliver it to community members in need and to reduce food waste. Today over 230 chapters of Food Recovery Network operate across the nation, powered by student action. Yuzhu Shi, current president of the inaugural chapter at University of Maryland, sits down to discuss the origins of the student-powered non-profit, the impact FRN has on the community and for food waste, and about youth leadership and activism.

DC Central Kitchen is one of the city's most impactful organizations. Not only does the nonprofit provide food access through a variety of programs, DCCK also recognizes the systemic link between food access, poverty, and economic empowerment. Now in its 30th year of operation, DC Central Kitchen has launched the DCCK Cafe, located on Mississippi Avenue SE. Listen to this interview with Alexander Moore, Chief Development Officer of DC Central Kitchen and Angelo Thompson, production lead at the new Cafe. We talk about DCCK's job and culinary training programs, the impact the organization has on Wards 7 and 8, and why intergenerational intervention is a huge key to solving hunger and poverty in the District.

Though Wards 7 and 8 are home to over 150,000 DC residents, there are only three grocery stores open in these neighborhoods, causing a food access issue that must be addressed. This episode marks the first guest host spot on Lunch Agenda. Join Alexya in discussion with Clarice Manning and Raul Edwards, board members of the upcoming Community Grocery Co-op to be located east of the river. Through the Co-op, they hope to not only provide affordable, healthy foods to residents but to also uplift the community's voice and build bonds. Learn all about the history of cooperative business and about what food access really means in this episode!

Beyond the public safety and public health impacts of inadequate nutrition in correctional facilities, the food served there affects the emotions, relationships and aspirations of those on the inside. Kiko learns about issues of food environment from Leslie Soble, an ethnographer with Impact Justice. The series ends on a high note in conversation with Seth Sundberg, an entrepreneur whose mission-driven nutrition bar company began during his five years in federal prison. Stick through the end of the episode, when Kiko reveals two guest hosts who will be your Lunch Agenda dates over the summer during her maternity leave!

Roughly 2.8 million incarcerated Americans--who on the outside would present significant power as consumers--are often ignored or forgotten in our food system. Kiko talks with Halim Flowers about the lived experience of eating while incarcerated for 22 years in facilities from the east coast to the west coast; Halim shares why he’s especially worried about adolescents whose bodies and brains develop on the inside. We also hear from Kanav Kathuria about the Farm to Prison Project that is using food to change the consciousness of people in his Baltimore community toward those who are incarcerated.

Our institutional food exploration moves to hospitals, another setting where huge amounts of people (who don’t necessarily have a choice in the matter) eat every day. Kiko speaks with Jeff Klova, Executive Chef at Temple University Hospital and Shelley Chamberlain, the Healthy Food in Healthcare Specialist for Philadelphia's Good Food Healthy Hospitals initiative, about sourcing more ingredients locally, serving less meat, wasting less food, and "nudges" that steer people to use food as medicine while at the hospital.