Food with Purpose
Photo: Getty / Daniel Grizelj
It's not unusual to want to mark a big birthday with an equally big milestone or event. So at the age of 29, Lauren Puryear created a big challenge for herself: to feed 300 people struggling with homelessness or food insecurity before her 30th birthday.
She reached her target in one day. So that got her thinking: What if she set a goal to feed 30,000 people before her 30th birthday?
Sammy Gensaw III considers it an enormous privilege to have grown up on the same piece of Northern California land as his earliest ancestors. He hunts, fishes and gathers food from the land of his great-great-great-great-grandparents, but says it's "not the same world" his ancestors lived in. "The earth is a living organism and we are making it sick," he says.
"What was wrong with school lunches as they were … was that they were school lunches. And there was a lot wrong with school lunches," says Betti Wiggins, officer of nutrition services for the Houston Independent School District.
Wiggins would know. She presides over the seventh largest school district in the country, with 280 locations and 209,000 kids. School lunch servers in her school district dole out 47 million meals per year. And to Wiggins' way of thinking, in the past, many of those school lunches were bad.
No one ever complains that dining at Mozzeria is too loud. In fact, the popular wood-fired pizza restaurant in San Francisco's Mission neighborhood is often full of diners, clustered around the Stefano Ferrara pizza oven at its heart. But even when every table is full, noise is never a problem.
That's because Mozzeria's main language is American Sign Language.
Laden fruit trees proliferate in the suburban neighborhoods of Los Angeles County. Founded in the late 18th century as a farming community, LA county was, as recently as the mid 20th century, the most abundant agricultural county in the nation. Today in LA county, more people struggle with food insecurity than anywhere else in the nation.
When James Beard award-winning chef Michel Nischan opened a restaurant in New York City with his wife in the '90s, he didn't think much about whether the food he was preparing was healthy or not. Then his son, Chris, was diagnosed with type 1 diabetes at a young age.