John Wang is the Regional Director on the North Share for The Food Project. John is a member of the steering comitee and has been working to develop the newly launched Lynn Grows initiatve which is working to create a better food system in Lynn.
SUBSRIBE AND LISTEN ON:::::::::::
find out more on the Lynn Grows Website:
MORE ABOUT THE FOOD PROJECT FROM THIER WEBSITE:: http://thefoodproject.org
CREATING PERSONAL AND SOCIAL CHANGE THROUGH SUSTAINABLE AGRICULTURE
The Food Project's mission is to create a thoughtful and productive community of youth and adults from diverse backgrounds who work together to build a sustainable food system. Our community produces healthy food for residents of the city and suburbs, provides youth leadership opportunities, and inspires and supports others to create change in their own communities.
We envision a world where youth are active leaders, diverse communities feel connected to the land and each other, and everyone has access to fresh, local, healthy, affordable food.
- youth and adult partnerships are at the heart of our best work;
- we are stewards of our land, culture and community – and, in turn, they sustain us;
- our strength grows from diverse experiences, backgrounds, cultures and points of view;
- true learning is reciprocal and requires transparency, humility and bold action;
- in hard work that balances rigor, reflection and fun;
- all people have a right to healthy, affordable food that nourishes our lives and the planet we share.
In 1991, The Food Project’s founder, Ward Cheney, had a vision of young people from the city and the suburbs working side by side on the land producing food for the hungry and learning together. He imagined youth experiencing the value of labor and service while building a diverse and effective community. He pictured a place where youth could discover and develop their talents, make friends and test themselves physically, mentally and emotionally. His vision became The Food Project.
At The Food Project, we generate a community where people have a rare opportunity to re-create themselves. We gather youth and adults from all backgrounds and abilities and give them the opportunity to contribute purposefully to society by growing food, caring for the land, and bringing fresh affordable produce to communities with the least access. Through this meaningful and demanding work, they are challenged to step outside the story of who they are or have been and try on a new way of thinking, acting, or being. By inviting youth to serve and to take risks, we offer people chances to see themselves, others, and the world differently.
The Food Project uses an intensely personal model. It makes a deep commitment to each person and community it touches, and invites the same of each volunteer, neighbor, and friend. We strive to bridge cultural, ethnic, and personality differences with our "Straight Talk" system of frank communication. We want to expand permanently each person’s recognition of himself or herself as an agent for social change.
We also serve as a resource center and leader of this process. Nearly half of The Food Project’s work serves those who come from other cities, countries, farms and even other types of organizations for inspiration and skills. Because of our dedication to advancing communities, youth and sustainable agriculture wherever they might be, we aid these colleagues as well.
FOLLOW THE FOOD PROJECT ON::
- Aug 22, 2018 EP///0014: The Creative Kitchen of Blanch and Shock in London Aug 22, 2018
- Jun 20, 2018 EP///013 Sugar Maples and Beekeeping with Ethan West from The Republic Of Vermont Jun 20, 2018
- Jun 10, 2018 EP///012: Food and Adventure Author: Rowan Jacobsen Jun 10, 2018
- May 24, 2018 EP///011: A Cook's Cook:::::Jamie Bissonnette May 24, 2018
- May 17, 2018 EP///010 Real and NATURAL WINE with David Mitchell May 17, 2018
- May 3, 2018 EP///009 JOHN WANG from the Food Project May 3, 2018
- Apr 24, 2018 EP///008 Spearfishing and free diving:::ANNE DOHERTY Apr 24, 2018
- Apr 11, 2018 EP///007: Coffee, Chocolate and PERU with Mateo Campesino Apr 11, 2018
- Mar 28, 2018 EP:006: Organic greens, herbs, and life : EVA SOMMARIPA Mar 28, 2018
- Mar 21, 2018 EP///005: Potatoes with Matt Linehan from Sparrow Arc Farm Mar 21, 2018
- Mar 7, 2018 EP///004: A Venetian Restaurant: SRV. with Chefs Kevin O'Donnell and Michael Lombardi JR Mar 7, 2018
- Mar 5, 2018 EP//003 BEEKEEPING, URBAN AGRICULTURE WITH BILL PERKINS Mar 5, 2018
- Mar 5, 2018 EP//001: The Mushroom Kingdom with TYLER AKABANE Mar 5, 2018
- Mar 5, 2018 EP//002: The New England Chef: JEREMY SEWALL Mar 5, 2018