Exploring Food Systems

FoodWays: Exploring the Intersection of Food, Community, and Culture



Last week, we explored different Foodscapes throughout NYC’s food system. But what exactly is “a food system”, why is it important, and how does it affect you and your community? To help us unpack “the food system,” we’re sharing an article this week from Grace Communications, a foundation that develops innovative strategies to increase public awareness of the critical environment and public health issues created by our current industrial food system. Local and regional food systems are important because they boost local economies by creating new markets for local farmers and consumers. Oftentimes, many of these local farmers utilize sustainable practices, like reducing pesticide use, minimizing transport to consumers, and reducing packaging for their products in order to combat the environmental and health damages caused by industrial farming. 

Innovative enterprises like Corbin Hill Food Project, help farmers bring their products to new markets by working with supply partners to aggregate and distribute fresh food from these local farmers to Shareholders and institutional customers. CLICK HERE to read more about local and regional food systems, different types of food distribution, the problem with industrial farming, and why local/regional food systems are important. 


Did you know that corn comes in many different colors like yellow, white, purple, and even multi-colored? Well this week, we’ve got some delicious sweet, white corn from from New Sprout Organic Farms in Rose Hill, North Carolina. Regardless of kernel color, corn is a summer staple that is a delightful addition to any summer meal. Try out the following recipe and impress all of your friends at your upcoming barbeque, potluck, or picnic. 

2 tablespoons extra-virgin olive oil
1 ½ cups of chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes
2 ¼  cups corn kernels cut directly from ears of corn
2 cups of lima beans (fresh or frozen); Don’t have any lima beans? Add in your favorite bean or green beans
3 tablespoons thinly sliced fresh basil (if desired)

(Recipe adapted from Epicurious.) Total cook time: 30 minutes

Heat oil in large skillet over medium heat
Add onion into the heated skillet and sprinkle with coarse salt
Sauté the onion until soft and translucent, about 5 minutes
Add in garlic to the skillet; stir until fragrant, about 1 minute
Add tomatoes, corn, and lima beans into the skillet
Reduce heat to medium-low, cover with lid, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stir occasionally
Season to taste with salt and pepper
Stir in basil and serve 

A few highlights from last week's Farm Share