Voices of the Movement

As the school year draws to a close, the summer growing season at the Edible Schoolyard Berkeley is beginning to blossom. Tomatoes are adjusting to their new space in the beds and sending out their first flowers. The potatoes are in the ground and sunflowers, corn, and squash are beginning the sprout. Summer’s bees are humming through the rainbow of flowers as the seventh-grade students at King Middle School enjoy their last garden class of the school year.

MicroGreens and Pine Benefit Corporation founder, Chef Allison Sosna, began her culinary career in 2005. She received training at L’Academie de Cuisine in Gaithersburg, Maryland, and from there, spent four years in some of D.C.’s highest-regarded kitchens and large-scale catering projects.

The food we serve for lunch at Solvang Elementary is the product of a nourishing partnership between farmer and eater. Each day, our students eat donated produce from local farms. These flavorful offerings teach taste appreciation through the simple act of eating fresh and local produce. Lunch time is also our chance to teach food education, and to accomplish this, we aim to teach our students about the food system and how food is grown.

Cincinnati, Ohio boasts a community of neighbors and visitors that value a lifestyle of health and togetherness, and a connection to the land. Many places strengthen that life philosophy. Gorman Heritage Farm, a 122-acre educational working farm just minutes from downtown Cincinnati, is one of those sacred places. The Farm was developed in 1835 by the Brown Family and was acquired through marriage by the Gormans.