The Ohio Ecological Food and Farm Association (OEFFA) is a statewide, grassroots, nonprofit group that was founded in the late 90's. Farmers, gardeners, and folks who were thinking more about the foods they were eating began working together to create and promote a sustainable and healthful food and farming system.
Ohio food banks are distributing more food these days than during the recession a few years ago.
The Ohio Association of Foodbanks says a difficult employment climate and increased costs for daily necessities are to blame.
The association says state food banks distributed 45 percent more food and supplies in fiscal year 2012 than they did just three years earlier at the height of the recession.
Full episode of WYSO Weekend for April 1, 2012 containing the following stories:
-Jerry Kenney speaks with Sean Creighton from the Southwestern Ohio Council on Higher Education about the 20x20 challenge aimed at increasing the amount of internships in the region.
-Wayne Baker reports on the Springfield Art Museum becoming a Smithsonian affiliate art museum.
With the ongoing East African drought crisis, the persisting threat of global climate change, and the world population now estimated at 7 billion, global concerns about food insecurity are again in the news. Little mentioned, however, is the continuing loss of genetic diversity of the foods we eat today—a trend that has rapidly accelerated since the twentieth century and that raises troubling questions about the vulnerability of the world’s food supply.
Amanda Hesser spent the last six years sifting through the archives of the New York Times to search out the best food recipes that have appeared in that newspaper over the past 150 years. The result is "The Essential New York Times Cookbook-Classic Recipes for a New Century." This massive cookbook could be destined to become a classic.
