Search Results
Hosted By
The-food-seen
Sponsored by
Cain-logotype-hrn-150
Nils Wessel of Brooklyn Butcher Blocks joins THE FOOD SEEN to talk all things wood, be it walnut or cherry, he existentially asks, “how much wood could a butcher block cut”. Inspired by sculptural artists like Bruce Nauman, Louise Bourgeios, Huma Bhabha, hear how this seemingly art & crafts movement goes dada. This episode is sponsored by Cain Vineyard and Winery .

Photo by Meaghin Kennedy of Cheer Observations


To comment on this episode click here. There are currently Comments

Hosted By
Inside_school_food_website_tile
Sponsored by
Cain-logotype-hrn-150
Composting and recycling at school isn't just about eco-friendly waste diversion. It also provides students with a powerful lesson in sound environmental practice that they'll carry with them for the rest of their lives. The message is simple: what comes from the earth can be returned to enrich it, so it can provide for us again and again. How to get started? Today's guests, from San Francisco, CA and Northampton, MA, will tell you how: Start small. Champion your early adopters. Develop educational and marketing tools to enlist the support of the entire school community. Or use materials from other districts--there's lots out there already! Thanks to today's sponsor, Cain Vineyard & Winery.

"A big part of San Francisco's 'Zero Waste' initiative hopes to be achieved through education... we have a 63% landfill diversion rate in San Francisco schools." [6:00]

"We prefer starting with the kids and hope the adults catch on... We understand the power that kids have." [14:20]

-- Tamar Hurwitz on Inside School Food

"We did underestimate how difficult it would be to get all of the students to sort their food waste properly; it was difficult to get everyone on board." [27:30]

-- Anna Moore on Inside School Food


To comment on this episode click here. There are currently Comments

Hosted By
Fw
Sponsored by
Cain-logotype-hrn-150
Composting and recycling at school isn't just about eco-friendly waste diversion. It also provides students with a powerful lesson in sound environmental practice that they'll carry with them for the rest of their lives. The message is simple: what comes from the earth can be returned to enrich it, so it can provide for us again and again. How to get started? Today's guests, from San Francisco, CA and Northampton, MA, will tell you how: Start small. Champion your early adopters. Develop educational and marketing tools to enlist the support of the entire school community. Or use materials from other districts--there's lots out there already! Thanks to today's sponsor, Cain Vineyard & Winery.

"A big part of San Francisco's 'Zero Waste' initiative hopes to be achieved through education... we have a 63% landfill diversion rate in San Francisco schools." [6:00]

"We prefer starting with the kids and hope the adults catch on... We understand the power that kids have." [14:20]

-- Tamar Hurwitz on Inside School Food

"We did underestimate how difficult it would be to get all of the students to sort their food waste properly; it was difficult to get everyone on board." [27:30]

-- Anna Moore on Inside School Food

Jump to Segment:

To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS