Keeping you in the loop on food insecurity in NYC for January 2025 📰 🧡 Find out how you can help support New Yorkers in 2025: https://bit.ly/3WbreYh #nyc #nycnews #news
Food Bank For New York City’s Post
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What does it take to change how prison food is delivered in the UK? We spoke to Lucy Vincent, Churchill Fellow and founder of Food Behind Bars, about her journey from journalist to campaigner 💡 Lucy shared how her Fellowship to Scandinavia shaped her vision for improving prison food, drawing inspiration from their communal cooking and focus on local, high-quality ingredients. 🔗 Discover Lucy’s insights and her vision for change in our latest blog: https://lnkd.in/eT3_rXZJ #FoodBehindBars #PrisonReform #PrisonFood
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The Alliance's food security initiative has been busy engaging community members through data chats to tackle food insecurity. 🍽️ Recently, the team hosted sessions with residents and service providers in Milwaukee, where partners shared insights and developed solutions. Stay tuned for findings and how they’ll shape efforts to support kids and families in need! Read the full story by visiting https://ow.ly/GIxw50UlKfq.
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13.2k+ | Excel Expert | Accountant for Settlements | Winner of the 13th AYF grant competition
Did you know: Lobsters were once so common that prisoners and servants were fed lobsters. During the American colonial period, lobsters were not valued as food and were mostly eaten by the poor, convicts, and indentured servants. Native tribes near the coast used lobsters as fertilizer or bait rather than food. People even hid lobster shells so that the profit of poverty would not be obvious. In Massachusetts, indentured servants sued to limit lobster dinners to three times a week and won. Lobsters were abundant, easy to collect from shore, and were considered bottom feeders. They were usually consumed as a paste or stew. In the early 19th century, lobsters were cheaper than baked beans in Boston and were sometimes even fed to cats. But as railroads became widespread in the late 19th century and lobsters began to be served on trains, people unfamiliar with them began to find them delicious. This led to increased demand and the start of canned lobster production. With the decrease in the number of lobsters and the increase in demand in the 1920s, lobsters turned into a popular delicacy that adorned the menus of only celebrities and the rich in the 1950s... #lobster #linkedin #rich #poor
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"More and more households are struggling to make ends meet, the cost of living is higher and the safety net is frankly too small." Our Vice President of Marketing and Communications, Jim Conwell, joined WBEZ Chicago to talk about our recently released joint Greater Chicagoland Hunger Report, the rising food insecurity rates in the region and the need for more resources and community support. Listen now: https://bit.ly/4egJWnz #EndHungerNow
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Good to know
During the American colonial period, lobsters were not valued as food and were mainly eaten by the poor, prisoners, and indentured servants. Native tribes near the coasts used lobsters as fertilizer or bait rather than food. People even hid lobster shells to avoid the stigma of poverty. In Massachusetts, indentured servants sued to limit their lobster meals to three times a week, winning the case. Lobsters were abundant, easy to collect from the shore, and considered bottom feeders. They were often consumed as a paste or stew. In the early 19th century, lobsters were cheaper than Boston baked beans, sometimes even fed to cats. However, by the late 19th century, as railroads spread and lobsters were served on trains, people who were unfamiliar with them found them delicious. This led to increased demand and the start of lobster canning. By the 1920s, with lobsters becoming less plentiful but demand growing, lobsters transitioned to a delicacy, popular among celebrities and the wealthy by the 1950s. Thoughts?
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As a person with lived experience in food insecurity its an honor to be working on these issues.
Our Executive Director Solana Patterson - Ramos, was quoted in an article by the Milwaukee Neighborhood News Service’s PrincessSafiya Byers about the rising demand for food programs. “Our reality is we need to do everything we can to improve the emergency food system we have now while working to ensure it can become obsolete in the future,” Read the full article here: https://lnkd.in/gRad7z-4
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ASK BEFORE YOU ORDER: Walk in to any KFC store and ask their manager the source (name of vegetable) of their cooking oil, the temperature they fry the chicken & fries at, and how often they completely change the oil. When you have discovered that information, revisit this platform and publish your findings.
Best Selling Author, Creative Director and Speaker. 5M+ content. Inducted into the museum of television and radio.
An older man, broke and living in a tiny house with a beat-up car, relied on $99 social security checks. At 65, he decided things had to change. Armed with a mouthwatering chicken recipe, he set off to sell it to restaurants across states. Despite over 1000 rejections, he persisted. On the 1009th try, he heard his first yes. That man was Colonel Hartland Sanders, and with that yes, he changed the way Americans eat chicken. Kentucky Fried Chicken (KFC) was born. Never give up and always believe in yourself, even in the face of rejection.
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A recent analysis by @FeedingAmerica found that more than 560,000 in Central & Eastern North Carolina are facing food insecurity. That is 1 in 7 of our friends and neighbors who don't know where their next meal will come from. Find out what is causing the increase in #hunger across the country and the federal programs that can make a difference here: https://bit.ly/3V1TD1U #NoOneGoesHungry
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This September, let’s turn awareness into action. #HungerActionMonth 🧡 Find out how YOU can join us in the fight against food insecurity, which is currently impacting 1 in 3 Maryland neighbors. https://lnkd.in/edw-KiBZ Together, we can #endhunger for good. #MarylandFoodBank #FoodInsecurity
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A Brief and Incomplete History of Hunger and Capitalism is out now. This article which serves as an introduction into a series on food security tackles the history of people, food and capitalism. You can read it here: https://lnkd.in/dmwc7JyY
