Blog Post by Spring 2015 project team, a collaborative project with diabetic inmates and healthcare providers to improve the food environment at San Quentin State Prison.
Eat.Think.Design. kicked off Spring 2015 with a design challenge from Alameda County’s All In to End Hunger by 2020 campaign. Teams examined the barriers that people face in enrolling in CalFresh (EBT, aka food stamps) in Alameda County.
Spring 2014 Team The Final Mile took the charge of designing a reliable and consistent mechanism to bring healthy food into remote Navajo communities through their work with Partner In Health’s COPE program. Partner In Health recently won a REACH Award for work in Navajo Nation.
At 4:30AM today, Nap and I met with four Eat.Think.Design. students at the intersection of 2nd and Webster in Oakland.
“How do you feel about Kale?” “I love kale. That shit is awesome!” Journalist Jennifer Chaussee interviews six strangers about kale. (audio)
From Alissa Bernstein: What would it take for a meat counter in an upscale grocery store that carries local, organic, hormone-free meats to put Spam amongst their plump and perfectly cut filets?
Our first class session of PH290-2: Eat-Think-Design will be held today, Wed-22-Jan-2014, from 4:00-7:00pm in 254 Dwinelle Hall. The following information is for prospective students…
To introduce the course development team – and to explore our own relationships with food – we’ve cataloged what we each made for Thanksgiving this year. Each of us answered three questions: 1) What did you cook? 2) Who did you cook it for? 3) What was the best reaction to it?
Late last week, I was invited to speak to the Interdisciplinary MPH program at Berkeley about the innovation process. I thought it also would be a good opportunity to try out one of the topics we’re exploring for the spring, when we focus on food: eating bugs.
After attending two SOCAP2013 food panels, I realized that we’re dealing with identical problems in global HIV treatment and US food systems.
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