D is for Do-gooders

We asked our local do-gooders—'What does...
D is for Do-gooders
(L–R) Robert Pierce, Jonny Hunter, Miriam Grunes

We asked our local do-gooders–“What does Madison’s food future look like?”

Jonny Hunter
“To me, the most exciting thing in food is that plant breeders are starting to look at flavor instead of production agriculture. The work at Dawson Lab has the opportunity to transform how we use vegetables in our diet.”
What he’s doing: Head of the Underground Food Collective, Hunter is working with a University of Wisconsin-Madison horticulture program that teams up farmers, breeders, students and chefs to grow new and more flavorful vegetables.

Robert Pierce
“The exciting future of food is being able to teach families and formally incarcerated people to grow food while educating and building partnerships in South Madison.”
What he’s doing: Robert Pierce manages the South Madison Farmers’ Market, which is working on a project that helps bring food into communities and helps sustain them by generating employment that grows future farmers, market vendors and business owners.

Miriam Grunes
“It’s no secret that American schools have largely served highly processed and commodity food products for decades. REAP began our Farm to School program in Madison’s schools more than twelve years ago, offering farm-fresh foods and educating students about nutrition and agriculture. When today’s kids grow up, I hope they will recognize the importance of healthy, local eating and pass it forward to the next generation.”
What she does: Grunes is executive director of the REAP Food Group, a nonprofit that connects producers, consumers, businesses and organizations to grow a healthful, just and sustainable local food system in southern Wisconsin.

Click here to read more from “Local Food Guide A to Z.”

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