A Primer on SNAP with Joel Berg of Hunger Free America
08/06/20 • 26 min
Americans aren't hungry because of drought or famine. Some say Americans are hungry because there isn't political will to make sure everyone is fed. How did we get here? In this episode, Tom Colicchio adds a chapter in his food policy primer season. He's joined by Joel Berg, CEO of Hunger Free America, who provides a short lesson in U.S. nutrition assistance programs and the future of fighting food insecurity in America.
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Americans aren't hungry because of drought or famine. Some say Americans are hungry because there isn't political will to make sure everyone is fed. How did we get here? In this episode, Tom Colicchio adds a chapter in his food policy primer season. He's joined by Joel Berg, CEO of Hunger Free America, who provides a short lesson in U.S. nutrition assistance programs and the future of fighting food insecurity in America.
Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.
Previous Episode
Who Really Owns Food?
Tom chats with food and agriculture journalist Leah Douglas about the role of corporate concentration in the food system. Since April 2020, Douglas has mapped outbreaks of COVID-19 among workers at meat packing and meat processing plants across the nation. They discuss how the COVID-19 pandemic has brought longstanding concerns around health and safety in meat processing plants to light.
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Next Episode
Reparations in the Food World
What do chefs and the food industry owe black Americans? Tom Colicchio talks with chef and historian Michael Twitty about the effects of racist systems on American foodways and how food and culinary history could be addressed through the Commission to Study and Develop Reparation Proposals for African-Americans Act.
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Citizen Chef with Tom Colicchio - A Primer on SNAP with Joel Berg of Hunger Free America
Transcript
I'm Tom Coluchio, and this is Citizen Chef. I've been a working chef in New York City for close to forty years now, and uh, it's chefs. I think we all tend to gravitate towards anti hunger organizations. I think, you know, for me personally, we feed a lot of people, and our restaurants are obviously, you know, a little more expensive than an average but I also really believe that food is a right and everyone should have an access to healthy and a
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