Category: Foodthink
You are here: Home \ Foodthink \ Page 2
6 January 2017
The interconnection between Food & Health continues to be brought to the forefront of public discourse. Leaders from various fields are more motivated than ever to collaborate to strengthen the bond between good food and good health, resulting in improved health outcomes and quality of life, and meeting general consumer demands for healthier, more sustainably...
15 November 2016
Thundermist Health Center of Rhode Island challenged Karen Karp & Partners (KK&P) to develop a comprehensive strategy to transform Woonsocket’s food system. Thundermist is a progressive, federally qualified health center, with many partners in the Woonsocket community. KK&Ps project would be intended to complement the state Department of Health’s “health equity” mission: to implement place-based...
4 November 2016
In 2013, Book & Plow Farm became resident at Amherst College, providing for sales of locally-grown produce to dining services. Additionally, the farm offered a pick-your-own farm for the campus community and a variety of educational programs for both the campus and surrounding area. The farm grew rapidly, and now has over 40 acres in...
28 October 2016
Hands on Hartford, a CT-based social services non-profit, recently moved into a new building that had once housed a restaurant. As an organization focused on, among other things, hunger relief and food oriented services, they wanted to explore how to leverage the kitchen and cafe space to support their mission to “change lives and renew...
25 October 2016
SUNY Adirondack, a public college in upstate NY that serves Washington, Saratoga and Warren counties, asked KK&P to explore food and agriculture educational opportunities in a goal to expand its reach in Washington County. After interviewing area stakeholders in the fields of agriculture, food and education, KK&P suggested the development of a new Center for...
11 July 2016
I was honored to be asked to facilitate the session “Anatomy of a Deal” at the 2016 Food & Enterprise Summit. This was for a couple reasons: One, the opportunity to look underneath the hood of a model modern food business, Fleishers Craft Butchery. Another was the chance to put one of my core beliefs into...
23 May 2016
Karen Karp & Partners recently presented suggestions for Oneonta’s prospective “Food & Beverage Innovation District” along Market Street. The proposal, contracted by Otsego Now, is part of a long-discussed food-hub plan intended to boost economic development in the region. Some of the suggestions for revitalizing the area included a collaboration with SUNY Oneonta’s catering service...
16 May 2016
Berkshire Taconic Community Foundation (BTCF) has launched Healthy Food for All in Columbia County, N.Y., a five-year initiative driven by local stakeholders and made possible by generous support from local donors whose aim is to improve access to fresh and healthy food for all, especially low-income and elderly residents. The program was developed as an...
28 March 2016
Karen Karp has joined the advisory board of the Goldring Center for Culinary Medicine at Tulane University in New Orleans, La. Karen Karp & Partners has been engaged to complete a $400,000 grant proposal to the Robert Wood Johnson Foundation, at their request, to expand the Goldring Center program nationally. The Goldring Center was founded...
28 March 2016
Karen Karp has joined the advisory board of Food Future, Inc. A scale-up accelerator and lab, Food Future identifies and fuels growth for established, yet small, companies with serious potential. Food Future helps growing startups (typically with $2 – 10 million in annual revenues) to move from established early product-market phase to mainstreaming their products....
7 March 2016
by Karen Karp I like the familiar in Barbados: a regular shopping list that includes flying fish; papaya; incredibly sweet and perfectly sized bananas; the traditional bread which is puffy and has too much sugar in it; and local staple vegetables like okra, tomatoes, cucumbers, and lovely, floppy, variegated-leaved lettuce; and black belly lamb (shoulders,...
7 March 2016
by Karen Karp Happy New Year. I know, it’s March. But I’m just back from my annual winter trip to Barbados, which this time out was a complete month. It was the first time in 27 years that I’ve taken a break of this length— it was planned, needed, and fabulous. Dick and I return...