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Build Back Better: Sustainability and Viability of Local Agriculture


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Featuring: Melanie Brown, Salmon State, Bristol Bay, AK
David Shields, University of South Carolina, Columbia, SC
Germaine Jenkins, Future Farm Inc., North Charleston, SC
Ian Boden, The Shack and The Staunton Grocery, Staunton, VA
and moderated by VP of Community Colleen Vincent, James Beard Foundation

In a sprawling, not-always-so-united United States, local practices and foodways are indispensable for not only sustainability but also resiliency, especially in the era of COVID-19. For this panel, we’ll shine a light on some ways to preserve important local community foodways, including some that are under imminent threat of disappearing forever.

Aired: July 28, 2020

Community-focused and independent restaurants are at the heart of every city, town, and village across America and the world. The James Beard Foundation celebrates restaurants that showcase culinary leadership and provides training and resources for chefs and restaurateurs to use their voices for positive food system change.

Open for Good is the James Beard Foundation’s campaign to help independent restaurants survive this crisis, rebuild better, and thrive for the long term. Open for Good programs provide critical resources to help independent restaurants build the capacity to come back stronger, more equitable, more sustainable, and more resilient. Learn more at jamesbeard.org.


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