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Posts tagged ‘food advocate’

Food Advocate: Kia Robertson, creator of Today I Ate A Rainbow @eatingarainbow #foodadvocates

Our mission at Foodtree is to connect people with great food. With this in mind we’re highlighting individuals and organizations we think do a fantastic job of contributing, promoting, building, and transforming the food system. We call them Food Advocates. Would you like to participate? Fill out our interview here and we’ll follow up!

Today we chat with Kia Robertson, author and creator of Today I Ate A Rainbow, which turns healthy eating into a game for parents to encourage their children to establish great eating habits!

Tell us about yourself:

I am a mom to an amazing 8yr old daughter, the wife of a fantastic husband who is also my business partner in our 3 companies and I’m a recovering picky eater!!!

I created an interactive game called Today I Ate A Rainbow for my daughter and it was so successful that I decided to turn it into a product that could help other families set healthy eating habits!

Tell us about your project/business:

We are so proud of our product Today I Ate A Rainbow, it’s a game that gets kids ASKING to eat a rainbow of colorful fruits and veggies every day! Using a rainbow as a guide, this product makes it easy to understand that kids need to be eating at least 5 different colored fruits and vegetables everyday…they need to Eat A Rainbow! Each color group is packed with a unique set of vitamins, minerals and phytonutrients so growing bodies benefit the most from eating from each group.

The Rainbow Kit is an easy to understand concept for children aged 3 and up. It comes with 4 sets of tracking magnets, a laminated fridge chart, a color coded shopping list and a book called The Rainbow Bunch.

Our website is full of tips on how to get kids eating a rainbow, suggestions for picky eating, recipe ideas, insightful blog posts, our kids cooking video series called In The Rainbow Kitchen and our free downloads such as coloring sheets, certificates and our new and free Today I Tried chart that is a visual tool that it can take at least 10 exposures to a new food before it’s accepted!

Hearing from happy parents and educators is always the best part of this job…I know what it’s like to be a picky eater and I also know what it’s like to be a parent who just wants the best for their child so it means a lot to me that our product is making a difference and helping family live healthier lives!

Has your relationship with food evolved over time? How?

Well this is going to sound rather ironic considering the company I started… but I was an extremely picky eater for most of my life…I rarely ate any vegetables and only ate a few fruits! My mom says I’d go so far as to pick the grated carrots out of carrot cake.

Becoming a mother changed all that in a hurry! I wanted to ensure that she grew up with healthy eating habits and I wanted to be a good role model for her. So I started reading everything I could get my hands on that talked about healthy eating! It has been a long and sometimes uncomfortable journey for me.

Today I eat mainly fruits and vegetables, I juice daily and we make at least 90% of our meals from scratch! I have never felt healthier, happier or stronger than I do now!

What is your earliest memory about food?

My earliest food memory would probably be when I was two years old having a picnic with my mom in our backyard on a warm sunny day eating strawberries and feeling the juice drip down my face :)

What’s most important to you when it comes to buying food – local, organic, fair trade, GMO-free, etc?

All of the above :) If I had to choose I would say that supporting local farmers is the most important to me followed closely by organics and then GMO-free foods. It is all so important and makes a difference so we do our best to buy wisely!

What is the one thing you’d like to see change about the food system?

I would like to see small organic farms getting government subsidies and support from their local communities. I think it’s time we focus on our food choices and how what we choose impacts the earth, our health and our economy. Every family makes a difference when it comes to voting with our forks!

What is special about food where you live? What’s one thing you would change?

We live in an area that is full of vineyards, orchards and farms…we can walk 5 blocks to a local farm and get our eggs, organic honey and veggies. Just down the road from them is a wonderful berry farm. I especially love picking a crispy juice apple off the tree at my parents orchard!

One thing I would change…I’d love to see more organic farms in the area!

What are your favorite ingredients to use when preparing a meal?

My favorite ingredients to use would have to be garlic, olive oil, onions and lemons! One or all of those ingredients are in most of our meals!

What are your favorite foods?

My favorite foods: well I recently discovered the joys of juicing so I’m really enjoying all kinds of vegetables and fruits that way! Other than juicing I love my husband’s fresh homemade bread, pretty much all fruits and I love pasta!

Other than food, what are you particularly excited about right now?

I am really excited about a new movie out called Hungry For Change, a new book called French Kids Eat Everything from Karen Le Billon (read her Food Advocate interview), and the fact that Spring is finally here and we can start planning out our garden! Oh and I am really enthralled with Pinterest :)

Tell us about a food-related project that has inspired you:

I find Jamie Oliver’s Food Revolution very inspiring! We watched his tv show as a family, I like to take part in their twitter parties and I am really excited about his upcoming Food Revolution Day on May 19th!

Where can people find you both online and offline?

I’m sharing our rainbow eating message on our

Website: http://www.todayiatearainbow.com/
Facebook: https://www.facebook.com/TodayIAteARainbow
Twitter: @eatingarainbow
Pinterest: http://pinterest.com/eatingarainbow

:)

Thanks for taking part in our Food Advocate series! 

Food Advocate: Lacy Boggs from Laughing Lemon Pie @lacylu42 #foodadvocates

Our mission at Foodtree is to connect people with great food. With this in mind we’re highlighting individuals and organizations we think do a fantastic job of contributing, promoting, building, and transforming the food system. We call them Food Advocates. Would you like to participate? Fill out our interview here and we’ll follow up!

Today we chat with Lacy Boggs, food writer and editor living in Boulder, Colorado, who’s lauching Laughing Lemon Pie today so make sure you drop by to check it out!

Tell us about yourself:

My main roles these days are wife and mom, writer, and foodie! I live with my husband and daughter in Westminster, Colorado—smack dab in between the wonderful foodie cities of Denver and Boulder.

I’m a freelance writer and the food editor at the quirky, hyper-local publication, Yellow Scene Magazine (http://yellowscene.com). It’s a dream job where I get paid to eat at all the best restaurants in Boulder County and hang out with the coolest people on the foodie scene.

I’m also the editor of Colorado Babies magazine, a staff writer for OrganicAuthority.com, and author of my own website, Laughing Lemon Pie, where I write about all things food.

Tell us about your project/business:

My website, Laughing Lemon Pie is for the family foodie who wants to buy, cook, and dine on beautiful, healthy, delicious food—while living the reality of tight budgets, picky eaters, and weeknight soccer practices. I’ll be exploring the fabulous foodie world of Colorado’s Front Range, with recipes, tips, and resources for a everyone, no matter where you live.

I’m also cooking my way through my grandmother’s recipe collection from her 1950’s TV cooking show, “Today’s Kitchen.” It’s a blast updating these retro recipes and bringing them back to the dinner table.

Has your relationship with food evolved over time? How?

My mother taught me to cook at a young age. My sister and I were always encouraged to help in the kitchen, and taught a little bit about the whys and the hows of cooking as we went along. Both of my grandmothers were amazing cooks, and food has always been a big part of my life.

But as I moved into my job as a food writer, I started to look at food a little more critically. I also started to learn about some of the political and ethical implications surrounding our food systems. It’s made me much more conscious of what I put in my mouth, and a little more choosey when it comes to what I want to spend my money on—both at the grocery store and when choosing a restaurant.

What is your earliest memory about food?

Holidays are a big deal, food-wise, in my family—tons of food, huge spreads, enough to feed the fourth army. My grandmother would cook the turkey, the gravy, and her famous Georgia-style cornbread dressing, and my mom, my sister and I would make all the side dishes and desserts.

Every year my mother would bake dozens (and dozens!) of Christmas cookies and my sister and I would sit at the kitchen table decorate them while she rolled and cut and baked. Some years we even hung them on the tree instead of ornaments, with popcorn and cranberry garlands—and would almost inevitably come home one day to find them all eaten off by the dog! I can’t wait to start that tradition with my little girl.

What’s most important to you when it comes to buying food – local, organic, fair trade, GMO-free, etc?

I read a great quote from Mark Bittman recently, in which he said, “the biggest difference is not between a conventionally grown head of broccoli and organically locally grown head of broccoli, the biggest difference is between a head of broccoli and a cheeseburger.” That’s pretty much where I’m at right now, trying to make good choices for my body, my family, and the planet. We’re flexitarians at my house, eating “meat-lite.” Which isn’t to say I don’t enjoy a great cheeseburger once in a while—’cause I absolutely do!

What is the one thing you’d like to see change about the food system?

I would love to see congress actually rewrite the Farm Bill and do away with the huge subsidies for corn. I would instead allocate those funds to support family farmers growing fruits and vegetables and increase the funding for healthy food education.

What is special about food where you live? What’s one thing you would change?

Boulder has recently been named one of the “best foodie town in America” and Denver has gotten similar accolades.  We have some of the best restaurants in the country, not to mention an incredible food community of local producers and artisans. Couple all that with the beautiful scenery and amazing weather and I’m pretty much in heaven!

What are your favorite ingredients to use when preparing a meal?

I always use good olive oil and butter, lots of garlic, good sea salt and fresh pepper. My pantry is full of grains, dry beans, nuts, whole wheat pasta and chocolate! And my fridge is always full of fresh produce. I always keep some New Mexico green chile in my freezer and a big block of Tillamook extra-sharp cheddar in the fridge for when nacho cravings hit.  My baby girl would eat avocados every day if I let her, so we have to keep those on hand as well!

What are your favorite foods?

When I was pregnant, I craved cheese nachos with guacamole almost constantly, and that hasn’t seemed to abate, even almost a year later! I love all kinds of cheese, fresh bread, peaches, lemons, New Mexico green chile and pinyon coffee, sweet potatoes and French fries. And being a Texas girl at heart, I pine for good Tex-Mex.

Other than food, what are you particularly excited about right now?

I’m loving being a mom, to be honest. My daughter is the center of my world in the best possible way. She’s a complete joy to be around, and I adore watching her learn and grow and getting to experience things for the first time again through her. I’m currently deep in the “crazy mom” moments planning her first birthday party! It’s going to be a blast.

Tell us about a food-related project that has inspired you:

My 5-year-old nephew was diagnosed with stage four lymphoma leukemia in January, so we’ve all been plunged into the world of childhood cancer like a dunk in a bucked of ice water. I’m really excited by the group Cookies for Kids’ Cancer (http://www.cookiesforkidscancer.org) and I want to host a bake sale in the near future.

Where can people find you both online and offline?

Website: http://laughinglemonpie.com
Email: lacy@laughinglemonpie.com
Facebook: http://www.facebook.com/LaughingLemonPie
Twitter: @lacylu42
Pinterest: lacylu42
Yellow Scene Magazine: http://yellowscene.com/author/lacyblu

Thanks for taking part in our Food Advocate series! 

Food Advocate Profile: Karen Pinchin of Rain City Chronicles @karenpinchin #foodadvocates

Our mission at Foodtree is to connect people with where their food comes from. With this in mind we’re highlighting individuals and organizations we think do a fantastic job of contributing, promoting, building, and transforming the food system. We call them Food Advocates. Would you like to participate? Fill out our interview here and we’ll follow up!

Today we’re featuring Karen Pinchin, a journalist and the co-founder of Rain City Chronicles and about to embark on adventures in culinary school.

Tell us about yourself:
I grew up in Etobicoke, Ont., the daughter of an environmental businessman and a chemist, working at my grandfather’s apple farm on weekends. For the past decade, I’ve primarily been a journalist. I have particular interest in food, which I inherited from my mother (what other 12 year old knows what chocolate “temper” is?”), along with environment, culture and technology. I currently live in Vancouver, BC, in an urban cabin with my fiancee, a goofy chocolate lab and an overzealous cat.

Tell us about your project/business:
After journalism school, I got my start at some very large and mainstream media publications, but quickly found that my interests and abilities were outstripping opportunities in a perilous journalism job market. So I moved to online editing, freelancing for publications like The Walrus and The Globe and Mail, and otherwise trying to support the digital shift towards quality journalism online. I co-founded the Rain City Chronicles, a periodic community-based storytelling series, back in 2009, and that is still going strong. Most recently, though, I quit my job as an editor to head to professional cooking school full-time in January. After that, I’ll be aiming towards writing and editing around food technology, gastronomy and culture.

Has your relationship with food evolved over time? How?
Everyone’s has, I think. But I suppose working on an apple farm at such a young age had a profound impact on my preconceived notions of what our food system should look like. I took for granted that everyone could eat asparagus out of a garden, or knew how to forage for chanterelles. That kind of cheap self-sufficiency was a practical matter, not just a high-end luxury, so it’s strange for me to think about modern-day gourmand-ism as something that’s only accessible to the very rich. It’s mostly about doing something over buying something, which is something I think we’ve lost touch with as a society.

What is your earliest memory about food?
My earliest food memory is probably from the apple farm. I was probably about thirteen or so, and had taken a break from patrolling the orchard (it was pick-your-own, and many careless people would climb trees and break branches or throw apples). I picked a Jonagold apple, which were quite new at the time, that was nearly as large as my head, and laid back in the thigh-high grass. I remember munching on this huge apple, looking up through the trees, watching the fluffy white clouds drift across a Dutch-blue sky as apple juice ran down my cheeks.

What’s most important to you when it comes to buying food – local, organic, fair trade, GMO-free, etc?
Definitely local, and not factory-farmed. Local is important for changing how our food economy is structured, and supporting local entrepreneurs and farmers. However, good food doesn’t have to be “”organic”” to be good. Our apple farm wasn’t organic, but it was a manageable size, my grandfather practiced careful spraying and tree maintenance, and didn’t depend on irrigation to keep the trees alive.

For things we can’t get locally, I think fair-trade chocolate and coffee should be the default, but unfortunately capitalism doesn’t work that way. This makes the fair-trade label necessary, which is too bad. Wouldn’t it be nice if we could assume that trade was fair?

When it comes to GMOs, I think engineering seeds, animals or otherwise that can’t reproduce or support themselves should be outlawed. It’s a horrible, self-sabotaging practice that’s going to bite society in the butt in the long run.

What is the one thing you’d like to see change about the food system?
I’d love to see more grassroots community action around skills-sharing, like foraging, preserving, curing, cooking and otherwise. Right now cities aren’t doing a great job of supporting these movements through grants, etc., but I also don’t believe they should be expected to do all the heavy lifting. Food economy is really important as well; I’ve had friends tell me that it’s cheaper to eat out than to buy the base ingredients. This means they are either wasting too much, or don’t know how to freeze/save/use leftover food, which is a tragedy, and super wasteful.

What is special about food where you live? What’s one thing you would change?
“I live off Commercial Drive, which has a great new seafood store called The Daily Catch, where everything is 100% Ocean Wise. They’re great.

Also: there’s an amazing proliferation of community and school gardens, which is great for teaching our children basic lessons about food that I think we lost over the past few decades. Most importantly though, I think there’s a certain food mentality that is very progressive, and people are open to be pragmatic but also very idealistic. It’s a nice blend.

Change? I’d change the elitism that comes from eating locally, sustainably, etc. It doesn’t make you a better person. It’s just better.

Also, because so many people live in tiny, overpriced apartments and condos, there isn’t as many opportunities for those people to have gardens, etc. This means outrageous real estate prices are the silent killer when it comes to urban gardens.”

What are your favorite ingredients to use when preparing a meal?
Beans! They’re cheap, easy and delicious, and Rancho Gordo is doing a great job of saving certain beans that are at risk of dying out. I save 10 seeds from every packet I buy, and am planning on starting an heirloom bean garden next year.

That and my homemade bacon. It makes everything taste better, and means I have lots of leftover lard to use in cooking.

Also: chipotles in adobo, which I puree and keep in a small container in my fridge keep forever, and can be added to anything for the easiest flavour burst.

What are your favorite foods?
French fries, Parisian-style composed salads, and my mom’s ribs.

Other than food, what are you particularly excited about right now?
Storytelling!
(Rain City Chronicles Website & Twitter)

And charcuterie.

Tell us about a food-related project that has inspired you:
More private community gardens on TOP of buildings.

Where can people find you both online and offline?
You can find me online at karenpinchin.com or on Twitter @karenpinchin

Food Advocate: Carrie Ferrence of Stockbox Grocers #foodadvocates

Our mission at Foodtree is to connect people with where their food comes from. With this in mind we’re highlighting individuals and organizations we think do a fantastic job of contributing, promoting, building, and transforming the food system. We call them Food Advocates. Would you like to participate? Fill out our interview here and we’ll follow up!

Today we’re featuring Carrie Ferrence, Chief Planning and Development Officer of Stockbox Grocers.

Tell us about your project/business:
Stockbox Grocers is a miniature grocery that is tucked inside a reclaimed shipping container and placed into the parking lot of an existing business or organization. We innovate on the espresso stand model to get fresh produce and essential grocery staples into communities that do not currently have access to good food.

Has your relationship with food evolved over time? How?
Absolutely. My mother never made anything out of a box – everything was made from scratch and she was dedicated to preserving every last bit of a food through pickling or jarring. Despite this commitment to food, it took me years to really learn how to savor and celebrate food, not just for its ability to sustain, but for its capacity to build connections between people and with community. As a grocery owner, I get to celebrate the ability of food to build meaningful and emotional connections. Food can educate. Food can heal. And food can help communities to thrive.

What is your earliest memory about food?
We have so many food traditions in my family, that it is difficult to pinpoint the earliest memory. We always have chestnut filling at Christmas, chocolate peanut butter cake on birthdays, pickled tomatoes from the garden in summer, and pork and sauerkraut on New Year’s. Perhaps one of my fondest memories is one of the more simple dishes: venison sausage and potatoes in broth, after buck season.

What’s most important to you when it comes to buying food – local, organic, fair trade, GMO-free, etc?
I try to find a balance. I try to buy locally when possible. And, I have a few staples that I will only buy organic, like milk, eggs, and coffee. But, for the rest of my grocery cart, I really buy a mix of mainstream and organic. This is partly to balance out my household’s finances and partly because I often put a bigger focus on quality products. I know what products/brands that I like and I stick with them.

What is the one thing you’d like to see change about the food system?
As a small grocery owner, I’d love to see us move away from our dependence on the big box stores. We don’t need to shop in a 40,000 square foot store all the time. We don’t need to have 17 options for mustard. And, we don’t need to purchase everything in bulk. I’d love to see more opportunities to buy food inside the community.

What is special about food where you live? What’s one thing you would change?
I live in the Northwest, which means that I have a lot of access to fresh and foraged foods. We have such incredible wines, produce, seafood, and mushrooms. But, the lack of a good growing season in the summer does make it difficult to grow a variety of produce (including tomatoes!) in our own backyard.

What are your favorite ingredients to use when preparing a meal?
Olive oil, salt, and pepper. I once traveled Europe by bicycle for 4.5 months and probably prepared 75% of my meals with these three ingredients. I never got tired of it. If you have good food and fresh produce, than these three ingredients can simply help the food shine.

On a side note, I am a big believer in cream and whole milk. You just can’t bake or cook successfully with low-fat milk.

What are your favorite foods?
I was a vegetarian for more than a decade, but started eating meat a few years ago. Since my return to meat, I cannot get enough of salami and prosciutto. I also eat a ton of polenta, quinoa, eggs, and kale (it’s the one food that grows like hot cakes in my yard). In addition, I recently started making my own pasta, which is addicting.

Other than food, what are you particularly excited about right now?
One of my New Year’s resolutions is to learn how to sew and quilt. I have always been a big crafter, but have tended toward knitting and yarn. This will be a big step for me and I’m really excited to take on the challenge. I will be learning how to sew with my business partner, Jacqueline!

Tell us about a food-related project that has inspired you:
We are excited to be supporting Seattle Tilth as they build Seattle’s first food hub.

Where can people find you both online and offline?
Website: stockboxgrocers.com
Facebook: Stockbox Grocers
Twitter: @StockboxGrocers

Food Advocate Profile: Arzeena Hamir @arzeena #foodadvocates

Our mission at Foodtree is to connect people with where their food comes from. With this in mind we’re highlighting individuals and organizations we think do a fantastic job of contributing, promoting, building, and transforming the food system. We call them Food Advocates. Would you like to participate? Fill out our interview here and we’ll follow up!

Today we’re featuring Arzeena Hamir, Coordinator of the Richmond Food Security Society.

Tell us about yourself:
I’m an Agrologist, which is a fancy term for someone who works in agriculture. My training is in Crop Science but I’ve worked in organic vegetable production for the last couple of decades. I was a CUSO volunteer in Thailand in the early ’90s and worked in Gujarat, India conducting research in indigenous agriculture. My husband (who is also an Agrologist) and I recently purchased a farm in Courteny where we’ll be moving in 2012. We have two children who are 6 and 9.

Tell us about your project/business:
I wear a number of hats in the community. The one I’m paid for is as the Coordinator of the Richmond Food Security Society. We work towards creating a more resilient food system by supporting everything from seed saving & gardening classes to hosting canning drop-in sessions to youth community kitchens. We manage an incubator farm project with 5 new farmers and also manage the City of Richmond’s Community Gardens.

Has your relationship with food evolved over time? How?
Food is the center of every culture. My grandmother was a fabulous cook and I have fond memories of our family eating together. I never, however, really learned how to cook for myself until I left for university. Although my formal degrees are in agriculture, it wasn’t until I started gardening in my mid-’20s that everything finally clicked. I love growing food and teaching others how to do it. In my ’30s, I finally learned how to can & preserve food. Now, I’m addicted to making apple sauce, pears in syrup & sun dried tomatoes. I’ve also learned how to forage for nettles & elder flower which I dry into teas for the winter.

What is your earliest memory about food?
Eating pillau, a mixture of rice, vegetables & meat, with my hands. Traditionally, it’s eaten with yoghurt and an onion/tomato/cucumber salad. You had the get the right combination of each to help it stick together and get into your mouth.

What’s most important to you when it comes to buying food – local, organic, fair trade, GMO-free, etc?
Organic & local are both equally important but so is knowing who grew my food. If I can’t grow it myself, I’d like to know who’s growing the food for my family.

What is the one thing you’d like to see change about the food system?
I think if people understood that they ARE what they eat, they wouldn’t put half the crap they do into their bodies. Then we’d see the reverberations throughout the food system. Also, if we all took ownership of our own food waste, we wouldn’t be throwing away so much food on a planet where 1 billion people go hungry every day.

What is special about food where you live? What’s one thing you would change?
Richmond is one of the few places in the Lower Mainland that is both city and country. You have the rich cultural diversity of a big city but there are still pockets of farmland and green space. So, you can go for sushi, butter chicken, pho, dim sum & shwarma but also buy blueberries, garlic, potatoes etc. direct off the farm. What would I change? We need more organic farmers!!! There is not one certified organic vegetable farm in Richmond.

What are your favorite ingredients to use when preparing a meal?
Sauteed onion. That’s the key to everything!! When in doubt, coconut milk fixes lots of mistakes.

What are your favorite foods?
Sorry, can’t pick just a few.

Other than food, what are you particularly excited about right now?
Very much into the Transition Town movement. Affordable housing and poverty are both big issues for me too.

Tell us about a food-related project that has inspired you:
I learned how to ferment food a couple of years ago. It’s extremely easy to learn and accessible (don’t need much special equipment and just some salt). Since then, I look at food as medicine, not just nourishment. I love making sauerkraut but I’ve also gotten hooked on kombucha, which I swear is the solution everything that ails us.

Where can people find you both online and offline?
At the Sharing Farm in Terra Nova or in a coffee shop with WiFi.

Facebook: facebook.com/arzeena
Twitter: @arzeena
Website: richmondfoodsecurity.org
Foodtree Profile: Richmond Sharing Farm

Food Advocate Profile: Britta Riley & @windowfarms

Our mission at Foodtree is to connect people with where their food comes from. With this in mind we’re highlighting individuals who work in the intersection of food & technology we think do a fantastic job of contributing, promoting, and building the global food scene on a local level. We call them Food Advocates.

This post is part of a series to highlight the people involved in an upcoming SXSW panel talk: Better Food Through Open Data Standards.

About Britta Riley and Windowfarms: Britta Riley is a designer and social entrepreneur who is the CEO and Founder of Windowfarms. They’re a company that has developed a hydroponic system that utilizes vertical window space for access to natural light, and allows for year-round growing. Imagine having your own small garden of fresh herbs right in your kitchen window, even in deepest winter. Windowfarms makes this possible.

What we love about Windowfarms: They’ve created an innovative product to overcome the limitation of a small space or access to an yard that is a major factor preventing people from growing their own food. Windowfarms understands that “growing some portion of one’s own food is a simple pleasure that can make a big difference in one’s relationship with nature.”

Check out the Windowfarm selection of kits available.

Find Windowfarms online: web site | Twitter | Facebook

Food Advocate Profile: Niles Brooks & @cleanplatesnyc

Our mission at Foodtree is to connect people with where their food comes from. With this in mind we’re highlighting individuals who work in the intersection of food & technology we think do a fantastic job of contributing, promoting, and building the global food scene on a local level. We call them Food Advocates.

This post is part of a series to highlight the people involved in an upcoming SXSW panel talk: Better Food Through Open Data Standards.

About Clean Plates and Niles Brooks: Niles Brooks is the Technical co-founder and Digital Product Manager at Clean Plates. They’re a startup company that has put together a comprehensive database of restaurants in New York serving nutritious, eco-friendly food catering to every dietary preference. Carnivores, vegetarians, vegans, or a gluten-free eater can find it all here. The information is available on their web site and as a printed guide book.

What we love about Clean Plate: Their emphasis is on healthy eating and quality of life through better food choices. The team at Clean Plate has put a considerable amount of work into making sure New Yorkers can make informed decisions about the food on their plate when eating at a restaurant, and not sacrifice taste or principles. They also have awesome advice on how to eat sustainably, which you should read.

Find Clean Plate online: web site | Twitter | Facebook