A Community Food Systems Advocate and the trip coordinator, Kipcak headed to Washington with Will Allen, CEO and founder of Growing Power, Kymm Mutch, Director of School Nutrition Services for Milwaukee Public Schools, and Emmanuel Pratt, a doctoral candidate in urban planning from Columbia University.

“Our goal was to put legs on Michelle Obama’s Let’s Move campaign,” she said. “We called ourselves ‘Let’s Move Milwaukee.

Over the two days, the group met with Sen. Herb Kohl, Sen. Russ Feingold, Rep. Gwen Moore, USDA Deputy Under Secretary for Food, Nutrition and Consumer Services Janey Thornton, and two of her colleagues, The NEA Foundation and a Department of Energy representative.

At first, Kipcak didn’t think she was fit for the task, but she said the process ended up being simple and empowering.

“The chance to talk to staffers, elected officials, and government leaders, for me, reinforced the notion that the real insight on the subject of a sustainable food system is with the people,” she said. “That’s you and me: folks on the ground every day producing, shopping, preparing and eating.”

Kipcak said she would encourage other Slow Food chapters to engage in “face-to-face conversations” with their legislators, especially if they do so as a coalition with other community partners.

“The message is stronger if it comes from a team, and it’s a better use of everyone’s time,” she said. “It’s all about building authentic relationships with those that are on the ground doing the work.”

According to Kipcak, “Activism in some ways kind of scares people because they have this idea that they have to beat their chests, wave their hands and be on the nightly news.”
“Instead,” she said, “it is about speaking up, and being informed, mindful and inquisitive. I think more of us are activists than we think.”

slowfood_thumb

Read article at www.slowfoodusa.org

More Articles

146

Thank You Anne Topham, Grande Dame of Goat Cheese

Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.

by: JCapenter

caramelized-mushroom-onion-sandwich

RECIPE: Caramelized Mushroom and Onion Melt Sandwich

Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com

by: Dax Phillips

210

Spring in Here; Welcome it With Fresh Greens!

Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!

by: admin

Screen Shot 2013-03-27 at 4.00.24 PM

Wisconsin Winery Shines Brightly at International Wine Competition

Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.

by: Arthur Ircink

poppy tofu

RECIPE: Delicious tofu the easy way

Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.

by: Myrica Von Haselberg

30842609-mjs_jen_ede

Edible Milwaukee magazine launching in May

It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.

by: Arthur Ircink

101929007_w

Finding Dairyland: Wisconsin’s Cheese Universe

If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.

by: admin

bittercubebluejacket_fullsize_story2

Bittercube consults for Blue Jacket, releases new bitters

If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.

by: Lori Fredrich

Screen Shot 2013-03-08 at 12.01.17 AM

Greetings from Edible Milwaukee.

Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.

by: Edible Milwaukee

CARROTSALADRECIPEPHOTO1

RECIPE: Late Winter Carrot Salad

Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.

by: Myrica Von Haselberg

Letterbox Tea
Outpost Natural Foods Co-op v2
Travel Wisconsin
Underwriters
Wisconsin Milk Marketing Board Travel Wisconsin Outpost Natural Foods Co-op Alterra Coffee wollersheim winery Something Special In Wisconsin Visit Milwaukee

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie