Two years ago today, we celebrated the first national Food Day in the U.S. with policy projects, dinners, lectures, films, and events around the country. It’s Food Day again, and there are events going on throughout the area for the next few days.
Check out the 2013 Urban Food Fair this weekend at the Phinney Ridge Community Center. It’s part harvest party, part swap of homemade and homegrown foods, part demonstration. Plus pie and jam contest. (Facebook link.)
Speaking of pie, the Northwest Farm Bill Action Group is having a pie party, also this Sunday. It’s an opportunity to learn about the latest going on with the Farm Bill and other food-related policies.
There are a few more local Food Day events listed on the national website.
Whether or not you’re at a formal Food Day event, this is a very food-centric time of year. We’re still in fall harvest season, and the mild weather means some lingering summer produce alongside autumn foods at the farmers markets.
On a national level, Congress is still in the middle of
fighting debating about the Farm Bill, including whether certain funds will expire or be cut from the Supplemental Nutrition Assistance Program (SNAP, formerly known as food stamps). Meanwhile, in Washington State, 6.1 percent of households face hunger, a rate that’s higher than the national average. (Hungry In Washington report, pdf form.)
Also on a state level, we’re debating whether to require labeling of genetically modified food ingredients. My vote: Yes on 522, because it can help give us more information on health associations of eating GMO foods, because many GMO crops are more pesticide-intensive and have environmental consequences, because the anti-522 campaign is largely funded by wealthy corporations that don’t prioritize consumer health –– such as soda companies, and because many farmers of small, sustainable farms in our region support 522. Here is the full initiative text.
Whatever your perspective, there is a lot of work to do at the neighborhood, city, county, region, state, and national levels. This is what makes a movement a movement; it’s never exactly over, so we go on working patiently and strategically, and try to feed each other well as we go along.
On a happy note, I’m grateful to be back in Seattle after a year away in French Guiana and Canada. More on this topic another time, but I feel luckier than ever that Washington State produces so much great food, and so many people who care about preserving and improving our food systems and making sure everyone has access to the kind of healthful, tasty, and plentiful food we all deserve.