>> FUNDING FOR NEW MEXICO IN FOCUS PROVIDED BY VIEWERS  LIKE YOU.

>> Jeff: THIS WEEK ON NEW  MEXICO IN FOCUS MORE THAN 100,000 TONS OF FOOD IS WASTED  EACH YEAR IN ALBUQUERQUE.

THIS WEEK WE EXPLORE THE ISSUE  OF FOOD JUSTICE.

>> ONE OF THE THINGS I LIKE TO  SAY AND THAT IS THE ONLY  PERSON YOU NEED THREE TIMES A DAY IS A FARMER AND EVERYTHING  ELSE IS NEGOTIABLE.

>> Jeff: AND A MUSEUM CURATOR  AND PHOTOGRAPHER RECORDS WORLD HISTORY OF NEW MEXICANS WHO  ATTENDED WOODSTOCK IN 1969.

NEW MEXICO IN FOCUS STARTS NOW.

THANKS FOR JOINING US THIS WEEK.

I AM EXECUTIVE PRODUCER JEFF PROCTOR.

WOODSTOCK, IT MAY BE HALF A CENTURY SINCE A FOUR-DAY MUSIC  FESTIVAL SHOOK NEW YORK AND AMERICA BUT A MENTION ALONE  STILL CONGERS IMAGES OF JIMMY HENDRIX, JANICE JOPLIN AND JOE  COCKER.

PEOPLE WHO WENT TO WOODSTOCK  LOVE TO TALK ABOUT WOODSTOCK AND THAT MAKES IT A PERFECT  SUBJECT FOR AN ORAL HISTORY PROJECT.

I CHATTED WITH A MUSEUM CURATOR AND A FAMED SANTA FE  BASED PHOTOGRAPHER WHO ARE TRYING TO CAPTURE STORIES FROM  JUST 1% OF THE 450,000 PEOPLE WHO DESCENDED ON MAX YASGUR'S  FARM 55 YEARS AGO.

BUT, FIRST, WE'LL DIVE INTO  FOOD, WHY IT COSTS SO MUCH, WHY SO MUCH OF IT GETS THROWN  AWAY AND SOCIAL JUSTICE ISSUES ASSOCIATED WITH ACCESS.

OR LAND'S LAURA PASKUS WANTS TO KNOW MORE ABOUT FOOD WASTE,  THE PRODUCE AND PERISHABLE ITEMS MORE AND MORE PEOPLE ARE  PRICED OUT OF BUYING.

WHAT HAPPENS TO THE FOOD THAT  GETS LEFT OFF PEOPLES' GROCERY BILLS AGING PAST ITS  EXPIRATION DATE.

FOR THOSE ANSWERS AND MORE, HERE IS LAURA.

>> Laura: HI EVERYONE AND  WELCOME.

SO, WHEN I AM IN THE GROCERY  STORE, I KIND OF OBSESS OVER THE PRODUCE, ESPECIALLY ALL  THAT SUPER-EXPENSIVE PRODUCE AND I ALSO THINK ABOUT CLIMATE  CHANGE, LABOR, HERBICIDES, PESTICIDES, C PATENTS, ALL OF  THESE THINGS AND I THINK ABOUT HOW MANY PEOPLE ARE HUNGRY  EVERYDAY.

AND I DO NOT UNDERSTAND HOW WE  WASTE SO MUCH FOOD.

SO, WE ARE GOING TO TALK ABOUT  THAT TODAY.

HERE AT THE TABLE WE HAVE GOT  SANDRA WEST, SUSTAINABLE WASTE SPECIALIST AT THE CITY OF  ALBUQUERQUE, AMANDA RICH WITH THREE SISTERS KITCHEN AND  ANTON BECKER STUMPF WITH THE SOUTHWEST ORGANIZING PROJECT.

THANKS AND WELCOME TO YOU ALL.

SO, SANDRA, WE'LL START WITH  YOU.

THE CITY RECENTLY DID A STUDY  THAT ESTIMATED 112,000 TONS OF FOOD IS WASTED EVERY YEAR JUST  IN ALBUQUERQUE AND THAT 40% OF ALL FOOD IN THE UNITED STATES  IS WASTED.

I KNOW THIS IS A BIG QUESTION  BUT HOW IS THAT EVEN POSSIBLE?

ESPECIALLY WHEN FOOD IS SO  EXPENSIVE AND PEOPLE ARE SO HUNGRY, WHERE IS THE  DISCONNECT?

WHAT IS HAPPENING IN OUR  SOCIETY?

>> West: WELL, WE ARE REALLY  GRATEFUL TO HAVE INFORMATION LIKE THAT.

112,000 TONS COMES, THANKS TO A PARTNERSHIP WITH THE NATURAL  RESOURCES DEFENSE COUNSEL.

THEY PUT THEIR CALCULATOR TO  OUR AREA AND STARTED ESTIMATING BASED ON KNOWLEDGE  THEY HAVE GAINED IN OTHER CITIES.

AND THE 40% IS THANKS TO RESEARCH FROM THE U.S.  DEPARTMENT OF AGRICULTURE CULTURE AND REALLY THAT,  ESPECIALLY THE 40% NUMBER FROM THE USDA, IS REALLY THAT THERE  IS PLACES ALONG THE FOOD CHAIN, WHICH IDEALLY IS A  CIRCLE INSTEAD OF A LINE -- WE CAN TALK ABOUT THAT ONE  LATER.

THERE ARE TIMES WHEN FOOD DOES  NOT MAKE IT TO FEED PEOPLE AND THAT COULD BE THAT IT JUST  WASN'T ABLE TO BE PICKED UP FROM THE FIELDS.

MAYBE IT WASN'T PRETTY ENOUGH.

MAYBE IT WASN'T THE RIGHT SIZE  OR SHAPE.

THAT IS A BIG DEAL FOR GROCERY  STORES, ESPECIALLY.

AND THEN THERE IS THE MAYBE IT  GOT TO THE SHELF AND IT WASN'T RIPE AT THAT POINT.

MAYBE IT WAS TOO RIPE.

MAYBE IT GOT SQUISHED AT THE  BOTTOM.

THERE ARE ALL THESE PLACES  ALONG THE CHAIN WHERE FOOD SOMETIMES DOESN'T MAKE IT TO  FEED PEOPLE.

IN OUR HOMES SOMETIMES IT IS  STUCK AT THE BACK OF THE FRIG.

I HAVE BEEN THERE.

OR I TOTALLY THOUGHT THIS WOULD LAST IN THIS DRAWER FOR  MUCH LONGER THAN IT ACTUALLY LASTED.

THOSE OPPORTUNITIES REALLY ARE ALL THE WAY THROUGH THE CHAIN  ADD UP OVER TIME.

AND THEN RESTAURANTS AS WELL.

THERE IS FOOD THAT IS NOT EATEN ON THE PLATES WHICH ONCE  IT IS PLATED IT CAN'T FEED PEOPLE.

IT CAN'T BE DIVERTED TO RESCUE.

SO, THERE IS LOTS OF OPPORTUNITIES IS REALLY WHAT  IT COMES DOWN TO.

AND FOR ALL OF US TO TAKE  PART.

ALBUQUERQUE IS EXCITED TO  PROVIDING RESOURCES ON OUR WEB PAGE TO HELP PEOPLE REDUCE  WASTE WHICH ACTUALLY SAVES US MONEY BECAUSE IF I AM ABLE TO  EAT THAT THING OF SPINACH BEFORE IT GOES BAD, THEN THAT  IS CALORIES IN ME AND NOT -- BASICALLY THAT MONEY GOES TO  FEEDING ME OR FEEDING MY FAMILY VERSUS GOING TO THE  COMPOST OR PUT IN A LANDFILL IN THE WORST CASE.

THERE IS REALLY A LOT OF OPPORTUNITY AND WE ARE EXCITED  TO BE SUPPORTING THAT THROUGH OUR CLIMATE ACTION PLAN GOALS.

WE HAVE EIGHT GOALS THAT REALLY ARE AIMED AT THE FOOD  SYSTEM AND THAT ALL OF THAT HELPS WITH GREENHOUSE GAS  GOALS, THE MAYOR'S GOALS THERE, BECAUSE AT EVERY POINT  WHEN THINGS ARE WASTED THAT IS GREENHOUSE GAS THAT IS COMING  OUT AS WELL.

SO IT IS A REALLY EXCITING TIME TO BE AT THE TABLE WITH  SUCH WISDOM, SUCH KNOWLEDGE AND TO BE HAVING THIS  IMPORTANT CONVERSATION.

>> Laura: YES.

WE ARE GOING TO TALK A LOT ABOUT SOLUTIONS AND WE ARE  GOING TO TALK ABOUT CLIMATE CHANGE LATER AS WELL.

ANTON, SWAP HAS A REALLY LONG HISTORY OF WORKING ON FOOD  JUSTICE ISSUES.

SPECIFICALLY IN OUR CITY,  MAYBE, WHAT DOES FOOD JUSTICE LOOK LIKE?

>> Becker: I THINK IT LOOKS A LOT OF DIFFERENT WAYS AND SWAP  HAS BEEN DOING A LOT.

WE ARE COMING ON OUR 15-YEAR  ANNIVERSARY WITH PROJECT VIVA HOOD AND IT WAS REALLY STARTED  WITH THE INTENTION OF PRIMARILY RAISING AWARENESS  FOR FOLKS AND SORT OF RETURNING PEOPLE IN THEIR  COMMUNITIES TO WHERE THEIR FOOD COMES FROM.

THERE IS A LOT OF SORT OF RECOGNITION OF PEOPLE NOT  KNOWING OR HAVING TRUE KNOWLEDGE OF WHAT IT TAKES TO  GROW FOOD, WHERE IT COMES FROM AND SORT OF THE SYSTEMS WE  HAVE IN PLACE.

FOR US FOOD JUSTICE AND THE  WORK WE DO HAS BEEN A LOT OF EDUCATION, A LOT OF WORK WITH  YOUTH.

I MYSELF WAS A YOUTH AT A TIME  THAT HAS KIND OF DEVELOPED INTO THIS ROLE THAT I AM AT  NOW AND OUR PRIMARY APPROACH IS TO EDUCATE YOUNGER FOLKS,  YOUNGER KIDS ON WHERE THEIR FOOD COMES AND PROVIDE SPACE  AND RESOURCES WITHIN IMMEDIATE COMMUNITIES TO BE ABLE TO, YOU  KNOW, SORT OF RECLAIM THAT RELATIONSHIP WITH THEIR FOOD  AND LAND.

>> Laura: YEAH.

ONE OF THE THINGS I LOVE ABOUT PROJECT VIVA HOOD SPECIFICALLY  IS I LOVE THAT THERE IS SO MUCH A SENSE OF JOY AROUND IT.

LIKE WE TALK ABOUT LOTS OF HARD ISSUES ON THIS SHOW AND  FOOD WASTE AND FOOD JUSTICE ARE VERY SERIOUS BUT THERE IS  SO MUCH, LIKE, JOY AND COMMUNITY IN THAT.

>> Becker: YEAH, I THINK SOME OF THE MOST POWERFUL PARTS OF  IT IS JUST GETTING FOLKS TO TOGETHER AND IN A SPACE WHERE  FOOD IS GROWN.

I THINK THE WORK AND THE  MESSAGE KIND OF SPEAKS FOR ITSELF WHEN YOU HAVE PEOPLE  COLLECTIVELY COLLABORATING ON SUSTAINING THEMSELVES AND EACH  OTHER.

>> Laura: AMANDA, THREE  SISTERS KITCHENS DOES SO MUCH WORK AROUND LOCAL FOOD  SYSTEMS.

I KNOW THAT THIS QUESTION WILL  SEEM REALLY OBVIOUS BUT WHAT IS THE HARM OF FOOD WASTE?

LIKE WHO IS HARMED?

>> Rich: YEAH, WELL, YOU KNOW,  AS SANDRA ALLUDED TO ON EVERY STEP OF THE PROCESS, RIGHT, WE  ARE LOSING NUTRIENTS THAT COULD BE IN THE BELLIES OF OUR  COMMUNITY.

AND ALSO IF IT ENDS UP AT THE LANDFILL, WE ARE CREATING  INCREDIBLE AMOUNTS OF METHANE GAS WHICH CONTRIBUTES TO  CLIMATE CHANGE.

I THINK THAT, YOU KNOW,  PREVIOUS TO THE THREE SISTERS KITCHEN I WAS A FARMER.

I RAN A COMMUNITY SUPPORTED AGRICULTURE PROJECT AND  LEARNING CENTER AND ONE THING THAT I NOTICED IN THAT SMALL  SCALE FARMING IS WE HAD ALMOST ZERO WASTE AND THAT WAS  BECAUSE WE WERE A COMMUNITY GATHERED AROUND A FARM AND SO  THERE REALLY WAS AN OPPORTUNITY FOR FOOD  PRESERVATION ON EVERY LEVEL OR THE REDISTRIBUTION TO FOLKS IN  THE NEIGHBORHOOD WHO WE KNEW WOULD USE THE FOOD.

I THINK THAT ONCE THE FOOD LEAVES THE FARM AND THEN GOES  INTO, YOU KNOW, THE INDUSTRIAL MACHINE THAT IS LARGE SCALE  PRODUCTION, FOR PRODUCTS, THERE IS A CERTAIN OF AMOUNT  OF WASTE BECAUSE ITEMS DON'T FIT THE STANDARD.

EITHER THEY ARE NOT PRETTY ENOUGH FOR THE GROCERY STORE  SHELVES OR THEY WON'T BE CUT INTO A PICKLE IN THE CORRECT  MANNER SO THOSE PIECES ARE TOSSED.

SO THERE IS AN OPPORTUNITY THERE.

I THINK ESPECIALLY IN THE CULTURE THAT WE ARE LIVING IN,  YOU KNOW, TODAY, THERE IS A LOT OF CONSUMERISM, WHERE WE  ARE -- IT MAY BE AT THE LEVEL OF MANAGEMENT WHERE  PROCUREMENT ISN'T TIGHT ENOUGH AND SO FOOD IS GETTING WASTED  ON THE BACK END OF RESTAURANT OR MAYBE IT'S A GROCERY STORE  SETTING WHERE PEOPLE ARE PURCHASING THINGS THEY DON'T  END UP EATING, BUT I THINK THAT WE CAN'T REALLY TALK  ABOUT FOOD JUSTICE AND FOOD INSECURITY WITHOUT REALLY  LOOKING AT THE BIGGER SYSTEMIC PROBLEM.

WE ARE IN A SITUATION RIGHT NOW WITH A HUGE WEALTH  DISPARITY AND A HOUSING CRISIS AND PEOPLE DON'T ALWAYS HAVE  ACCESS TO FRESH PRODUCTS OR TO BE ABLE TO COOK FRESH FOOD OR  PURCHASE FRESH FOOD AND THAT IS WHERE AT THREE SISTERS  KITCHEN WE'RE LOOKING AT THAT FOOD ACCESS PIECE BUT ALSO THE  ECONOMIC JUSTICE PIECE AND HOW CAN WE BRING OUR COMMUNITY UP  COLLECTIVELY SO THAT WE CAN NOT ONLY ACCESS ALL OF THIS  FOOD THROUGH OUR REFRESH PROGRAM, FOR EXAMPLE, WE ARE  PURCHASING FOOD FROM LOCAL FARMERS AND WE'RE GIVING IT TO  OUR COMMUNITY MEMBERS, YOU KNOW, PARTNERS LIKE SOUTHWEST  ORGANIZING PROJECT AND TOGETHER FOR BROTHERS.

THEY ARE IDENTIFYING FAMILIES THAT ARE FOOD INSECURE AND WE  ARE CREATING A SYSTEM OF GATHERING THOSE FOODS FROM  LOCAL GROWERS AND DISTRIBUTING IT TO COMMUNITY MEMBERS.

AND I THINK THAT ON THE BACK SIDE WE ARE TRYING TO BE  STRATEGIC ABOUT HOW ARE WE USING SCRAPS TO TURN THEM INTO  BROTH OR THINGS LIKE THAT.

AND THEN WE ARE ALSO PILOTING  THIS PROJECT WITH THE CITY IN EXPLORA TO THINK ABOUT WASTE  AND REALLY CONSCIOUSLY THINKING ABOUT OUR PACKAGING  AND HOW OUR PURCHASES ARE AFFECTING THIS LARGER SYSTEM.

BUT I THINK THAT THIS WHOLE CONVERSATION REALLY HAS TO BE  COUCHED IN THE LARGER ISSUE OF ECONOMIC JUSTICE.

AS WE KNOW, IT IS NOT A MATTER OF NOT ENOUGH FOOD.

IT IS A MATTER OF FOOD CONTRIBUTION.

>> Laura: SO, SANDRA, I WANTED TO GO BACK TO THE CITY STUDY.

LOOKING AT THAT STUDY, WHERE ARE THE BIGGEST PROBLEMS?

IS IT GROCERY STORES, BIG BOX STORES, LIKE, WHO IS WASTING  ALL THIS FOOD?

>> West: GREAT QUESTION.

AND THANKS TO THE NRDC, THEY FOUND THAT THE TWO BIGGEST  CONTRIBUTORS TO FOOD WASTE IN OUR METRO AREA ARE ESTIMATED  TO BE RESIDENTS AND RESTAURANTS AND CATERERS KIND  OF LUMPED INTO ONE CATEGORY.

THAT CAN BE KIND OF SURPRISING  ESPECIALLY WHEN WE OFTEN THINK ABOUT GROCERY STORES BEING  SUCH BIG CONTRIBUTORS TO FOOD WASTE.

AND SO WE TAKE THAT INFORMATION AND WE ARE EXCITED  TO BE DOING FOOD SCRAP PILOT WITH THREE SISTERS KITCHEN TO  UNDERSTAND THE CONCESSIONS LEVEL.

THEY HAVE A CONCESSIONS AT EXPLORA OF FOOD WASTE  DIVERSION AND PREVENTION.

AND WE HAVE LARGER COMMERCIAL  SCALE KITCHEN THAT DOES 1100 MEALS A DAY.

SO WE REALLY GET THE UNDERSTANDING AT TWO VERY  DIFFERENT SCALES.

WHAT DOES THAT LOOK LIKE?

WHAT DOES IT COST?

WHAT DOES IT MEAN IN TERMS OF  THEW PROCESSES?

WHAT IS DOABLE AND STILL  MAINTAINING FOOD SAFETY.

SO WE ARE EXCITED TO BE  DIVERTING ITEMS TO BE COMPOSTED AT BOTH OF THOSE  SITES AND LEARNING A LOT FROM THEM ON ABOUT TOOLS WE CAN USE  THROUGH HELPING RESTAURANTS AND CATERERS AS WELL AS WHAT  THE NEXT STEPS COULD BE AND WHAT OPPORTUNITIES WE HAVE  THERE.

THIS IS WHERE, FOR THE  RESIDENTS SIDE, WE ARE EXCITED ABOUT REALLY EXPANDING THE  WEBSITE WITH TOOLS AND NRDC HAS BEEN A GREAT HELP THERE.

MY FAVORITE TOOL ON THE WEBSITE RIGHT NOW WHICH IS  CABQ.GOV/FOODWASTE, NO SPACES, IS THE REFRIGERATOR  DEMYSTIFIED.

IT HAS A FUN DIAGRAM AND  REFERRED TO THE WHOLE LOSING SOMETHING AT THE BACK OF THE  FRIG EARLIER, THIS IS A GREAT TOOL FOR FIGURING OUT WHERE  THE FRIG TO PUT THINGS, TO REALLY HAVE THE BEST SHELF  LIFE FOR THEM ONCE YOU BRING THEM HOME.

BECAUSE NOT ALL OF US SHOP AND ARE ABLE TO PREP ALL OF THOSE  ITEMS THAT DAY.

AND THAT IS TOTALLY  REASONABLE.

THAT HAS HELPED ME CHANGE HOW  I PUT THINGS IN THE FRIG AND THERE IS LOTS OF EASY THINGS  THAT ARE VERY LOW LIST, LIKE HAVING A LITTLE TRAY IN THE  FRIG THAT IS EAT ME FIRST.

IF YOU FIND SOMETHING, THAT IS  GOING BAD, PUT THAT IN THE SPACE WHERE EVERYBODY IN THE  HOUSEHOLD KNOWS EASILY THAT IS WHAT WE NEED TO EAT FIRST  BEFORE IT GOES BAD.

AND THERE IS ALSO AN EXCELLENT  SPRING AND SUMMER PRODUCE STORAGE GUIDE THAT IS VERY  DETAILED BASED ON EACH OF THE MAIN ITEMS THAT ARE COMING OFF  OF THE FIELDS AT THIS TIME AND HOW TO BEST STORE THEM AND HOW  MUCH SHELF LIFE YOU SHOULD EXPECT WHEN YOU BRING HOME.

SO THERE IS LOTS OF GREAT OPPORTUNITIES FOR US ALL TO  SAVE MONEY AND HELP OUT WITH THAT PIECE.

AND SO WE ARE REALLY EXCITED ABOUT THOSE SIDE OF THINGS.

GROCERY STORES, WE ARE EXCITED REVISITING THAT ONE.

ONE OF THE REASONS THEY ARE LIKELY NOT AS HUGE A  CONTRIBUTOR IS THAT THEY ARE A CENTRAL LOCATION, ESPECIALLY  THOSE BIGGER STORES, AND WE WERE ABLE TO TALK TO  ROADRUNNER FOOD BANK AND THEY ARE DOING A GREAT JOB AT  PULLING ITEMS FROM THOSE BIGGER PLACES TO REDISTRIBUTE  THEM.

AND SO WE ARE EXCITED TO HAVE  BOTH THE ORGANIZATIONS AT THE TABLE AND OTHER ORGANIZATIONS  IN THE METRO AREA DOING THIS WORK.

>> Laura: WE HAVE TO TAKE A QUICK BREAK AND WE'LL BE RIGHT  BACK.

>> Law: I CAN WALK INTO A  RESTAURANT IN TESUQUE AND SAY WHO WENT TO WOODSTOCK?

AND PEOPLE RAISE THEIR HAND LIKE THIS.

WE ARE PART OF THE SAME FAMILY.

THAT IS WHAT WE ARE.

AND WE EASILY TALK TO EACH  OTHER.

IT IS LIKE HIPPIES WEARING  BEADS.

IF YOU SAY WOODSTOCK, PEOPLE  WANT TO HEAR WHAT YOU HAVE TO SAY AND THEY WANT TO TELL YOU  THEIR STORY.

>> Laura: WE ARE BACK AND WE  ARE GOING TO TALK ABOUT THINGS PEOPLE CAN DO AT HOME.

WE ARE GOING TO START KIND OFF AT THE FRONT END OF THE  PROBLEM.

AMANDA, IN ALBUQUERQUE,  RESTAURANTS ARE RESPONSIBLE FOR ABOUT 1/3 OF THE CITY'S  FOOD WASTE.

LIKE, WHAT IS HAPPENING THERE?

IS IT THAT PORTIONS ARE TOO BIG?

DOES EVERYBODY THROW AWAY LIKE THAT WILTED LETTUCE ON THE  SIDE?

WHAT IS HAPPENING?

>> Rich: I THINK THAT THERE ARE TWO OR THREE  POSSIBILITIES, RIGHT.

I THINK ON THE ONE HAND THERE  IS THE ISSUE OF PROCUREMENT AND ORDERING ENOUGH.

SO IF I AM ORDERING THE SAME AMOUNT OF SALAD THIS WEEK AS I  DID LAST WEEK, MAYBE I HAVE HALF AS MANY CUSTOMERS.

SO, THERE IS GOING TO BE A WASTE BUILT IN TO A LACK OF  CUSTOMERS OR IF I AM TRYING TO PLAN, YOU KNOW, FOR A BIG  EVENT AND WE ARE DOING A CATERING OR A SPECIAL EVENT  AND THEN PERHAPS THE ATTENDANCE IS LOW OR THE  ATTENDEES AREN'T LIKING THE FOOD, ON THE BACK END THAT IS  ALL PROBABLY GOING TO GET TOSSED UNLESS RESTAURANTS ARE  DOING SOME CONCERTED EFFORT FOR FOOD RESCUE.

AT THREE SISTERS WE DO QUITE A BIT OF CONTRIBUTING TO MUTUAL  AID GROUPS.

SO, WHEN WE KNOW THAT WE HAVE  LIKE A BATCH OF BURRITOS THAT HAS ONE DAY LEFT, WE CAN CALL  AN OUTREACH GROUP AND THEY'LL COME AND HELP US DISTRIBUTE  THE BURRITOS TO FOLKS WHO NEED THEM.

JUST AS AN EXAMPLE.

BUT I THINK IN TYPICAL  RESTAURANTS IT IS AN ISSUE OF PROCUREMENT.

THERE IS AN ISSUE OF IT IS A LITTLE BIT TRICKY TO PLAN.

IT IS A MOVING TARGET, RIGHT, IN TERMS OF ORDERING FOOD.

BUT, I ALSO THINK THERE IS SOME WASTE THAT IS BUILT IN  AGAIN TO THIS INDUSTRIAL FOOD SYSTEM THAT IS SHIPPING THINGS  IN LARGE QUANTITIES BY THE TIME THE TRUCK ARRIVES AT THE  RESTAURANTS, STUFF MIGHT ALREADY BE PARTIALLY DAMAGED  OR IF THINGS ARE HIGHLY PERISHABLE, THERE MIGHT BE  FOOD WASTE JUST BECAUSE A TRUCK IS COMING FROM  CALIFORNIA OR ARIZONA OR FLORIDA, RIGHT, TO BRING US  THESE PRODUCTS.

I THINK, AGAIN, LIKE THE MORE  LOCALLY-BASED WE CAN SOURCE THINGS AND SUPPORT OUR LOCAL  GROWERS THE LESS WASTE WE ARE GOING TO HAVE BECAUSE WE KEEP  THAT SHELF LIFE LONGER AND ALSO MORE NUTRITIONALLY DENSE  FOR LONGER.

AND I THINK THAT, YOU KNOW, I  CAN'T REALLY SPEAK FOR LIKE ALL RESTAURANTS OR WHAT IS  HAPPENING IN THE INDUSTRY ON THE BACK END, BUT THOSE ARE A  FEW OF MY BEST GUESSES.

>> Laura: THERE ARE SOME GREAT  PROGRAMS OR EFFORTS AMONG RESTAURANTS.

CAN YOU TALK ABOUT SOME OF THOSE?

>> Rich: YEAH, I THINK THAT SOME OF WHAT WE ARE DOING,  WHERE WE IDENTIFY PARTNERS WHERE WE CAN REDISTRIBUTE FOOD  TO FOOD RESCUE, I THINK THOSE ARE SOME OF THE BEST EFFORTS  WE CAN REALLY MAKE AS AN INDUSTRY.

I THINK THAT THERE IS SOME PLACES I HAVE SEEN IN OTHER  CITIES WHERE THERE IS LIKE A FREE MEAL VOUCHER SYSTEM.

I PREPAY FOR A MEAL AND I PUT A TICKET ON A WINDOW AND THEN  SOMEONE ELSE WHO NEED A MEAL CAN PURCHASE THOSE.

I THINK THAT IS AN INTERESTING STRATEGY.

I HAVEN'T SEEN IT EXERCISED A LOT IN ALBUQUERQUE BUT I WOULD  LIKE TO SEE MORE OF.

PROCURING MORE FROM LOCAL  FARMERS I AM ALWAYS GOING TO TOUT THAT AS AN OPTION TO  REDUCE FOOD WASTE AND CREATE LESS GREENHOUSE GASES ACTUALLY  IN OUR ENVIRONMENT AS WELL.

SO, I THINK THOSE ARE SOME OF  THE STRATEGIES THAT I WOULD LIKE TO SEE MORE OF.

>> Laura: FOR SURE.

I WANT TO GO BACK TO GROCERY  STORES.

I AM A LITTLE BIT OBSESSED  WITH THIS WHOLE, LIKE, PRODUCE IS SO EXPENSIVE RIGHT NOW.

I TOTALLY CANNOT REALLY BUY FRESH FRUIT AT THE GROCERY  STORE.

LIKE, IT IS SO EXPENSIVE.

AND THEN WHEN I ASK WHAT HAPPENS TO THIS REALLY  EXPENSIVE PRODUCE, I WAS TOLD THAT IT IS THROWN AWAY AND  LIKE I CAN'T -- I CAN'T DEAL WITH THAT IN MY HEAD, THAT  WASTE.

SO, I KNOW THAT GROCERY STORES  DO DONATE A LOT OF FOOD BUT THAT PRODUCE OR KIND OF THE  REALLY PERISHABLE STUFF, WHAT HAPPENS TO ALL THAT STUFF AND  IS THERE A WAY FOR A CITY OR A MUNICIPALITY TO BE MORE  INVOLVED IN SORT OF LIKE ISSUING CONSEQUENCES TO FOOD WASTE?

>> West: GREAT QUESTION AND I  CAN UNDERSTAND IT IS REALLY FRUSTRATING WHEN HEARING AND  THINKING ABOUT FOOD THAT IS WASTED.

IT REMINDS ME OF EPA'S WASTED FOOD SCALE.

THEY CHANGED FROM A HIGHER ID TO A WASTED FOOD SCALE,  SIMILAR STEPS INVOLVED, IN THE FALL OF LAST YEAR.

AND IT GIVES A PRIORITIZATION OF GUIDANCE THAT GROCERY  STORES CAN USE, CITIES CAN USE, STATE CAN USE, HOPEFULLY  EVERYONE USES IN THE FOOD SYSTEM TO HELP REDUCE FOOD  WASTE AND THAT STARTS IN THE FIELD.

THEY HAVE STEPS MORE FOR THE PREVENTING FOOD WASTE SIDE OF  THINGS AND THAT IS RELEVANT TO GROCERY STORES THEY HAVE STEPS  SUCH AS DONATING TO PLACES LIKE ROADRUNNER OR OTHER FOOD  RESCUE ORGANIZATIONS IN THE AREA TO REDISTRIBUTE THOSE AND  ESPECIALLY FOR THINGS THAT ARE VERY PERISHABLE DONATING TO  PLACES THAT AREN'T GOING TO BE TRANSPORTING VERY FAR SO  WHATEVER RESCUE ORGANIZATION IS IN THAT GROCERY STORE'S  COMMUNITY IS GOING TO BE THE BEST CONNECTION FOR THEM.

THEN, IT COMES DOWN TO IF WE CAN'T FEED PEOPLE, THEN  ANIMALS MIGHT BE AN OPTION AND THEN COMPOSTING SO IT CAN BE  TURNED INTO SOIL AMENDMENT MATERIAL THAT CAN HELP GROW  LOCAL FOOD WHICH IS ESPECIALLY HELPFUL FOR BUILDING HEALTHY  SOILS IN OUR AREA AND OUR ENVIRONMENT AND SO IT KIND OF  LAYS OUT THAT METHODOLOGY.

WE ARE EXCITED, WHEN WE DID  TALK TO ROADRUNNER, I WAS ABLE TO WORK WITH UNM  AND HAVE AN INTERN FROM THE SUSTAINABILITY STUDIES PROGRAM  THAT WANTED TO LOOK AT FOOD WASTE AND SPECIFICALLY AT  GROCERY STORES.

SO WE TALKED TO ROADRUNNER AND  FOUND THAT THEY SAID THEY ARE DOING A GREAT JOB OF REALLY  COLLECTING AS MUCH AS THEY CAN FROM BIG GROCERY STORES TO  REDISTRIBUTE AND FEED PEOPLE.

SO THAT WAS REALLY EXCITING.

THEY SAID THE SMALLER GROCERY STORES ARE THE ONES THEY DON'T  ALWAYS CAPTURE SO THEY DUG IN A LITTLE BIT MORE TO THOSE AND  A LOT OF THE SMALLER GROCERY STORES, JUST LIKE THREE  SISTERS, ARE ALREADY CONNECTED TO LOCAL ORGANIZATIONS.

IT MIGHT BE SMALLER THAN ROADRUNNER BUT FOOD RESCUE  GROUPS AND SOMETIMES THEY ALREADY HAVE DIVERSION TO  COMPOSTING.

LITTLE GREEN BUCKET IS OFTEN  THE PROVIDER THAT WAS SERVING THEM, SO IT WAS EXCITING TO  HEAR THAT ASPECT OF IT.

BUT UNDERSTANDING HOW THINGS  ARE WORKING IN OUR CITY IS REALLY IMPORTANT SO THE CITY  OF ALBUQUERQUE SUSTAINABILITY OFFICE IS EXCITED TO BE DOING  THIS UNDERSTANDING SO WE ARE DOING PLANNING AROUND HOW WE  CAN EXTEND COMPOSTING.

WE ARE UNDERSTANDING WHAT WE  CAN DO WITH RESTAURANTS WITH OUR FOOD SCRAP PILOT PROJECT  AND WORKING WITH THE NRDC TO BETTER UNDERSTAND WHERE IS THE  BIGGEST FOOD WASTE SECTORS?

WHAT ARE THEY?

AND STARTING TO EXPLORE WHAT ELSE WE CAN DO AROUND THAT  SPACE.

SO, I THINK ASKING QUESTIONS  PERSONALLY IS A GREAT WAY TO DO THINGS.

AND BECAUSE WE ALL -- THERE IS A LOT OF GROCERY STORES IN THE  CITY AND A LOT OF THINGS WE CAN DO.

WE ALL, OURSELVES, HAVE THE CHANCE PERSONALLY TO REDUCE  FOOD WASTE AND STARTING TO ASK THE QUESTIONS.

I PERSONALLY LIKE TO, WHEN I GO TO A GROCERY STORE, TO ASK  WHAT THEY ARE DOING AND SEE IF THEY ARE CONNECTED.

SOMETIMES IT IS JUST -- SOMETIMES THEY HAVE A LOT OF  STAFF TURNOVER, MAYBE A CONTACT CHANGED, MAYBE IT IS A  MATTER OF RECONNECTING WITH A FOOD RESCUE ORGANIZATION OR  ENCOURAGEMENT.

AND IN THE GROCERY STORY I  LIKE TO BUY THE THINGS THAT MIGHT NOT BE AS PRETTY.

THE BLEMISHED ONES.

THERE IS A PROGRAM I THINK IN  THE UK CALLED THE UGLIES.

SO, BUYING THE THINGS THAT  MIGHT NOT BE SHAPED PERFECTLY, STILL TASTE EXCELLENT.

BY DOING THAT, I FEEL LIKE I AM ENCOURAGING HAVING THOSE  ITEMS AND NOT CULLING THEM AHEAD OF TIME.

SO, ALL THOSE LITTLE STEPS REALLY ADD UP.

AND IT IS REALLY AN EXCITING TIME AT THE CITY OF  ALBUQUERQUE TO GET THIS UNDERSTANDING OF THE GREAT  WORK THAT IS HAPPENING HERE AND THE POTENTIAL FOR THE  FUTURE.

>> Laura: I WOULD ENCOURAGE  EVERYONE TO BE ASKING QUESTIONS AT YOUR GROCERY  STORE.

WE MADE SOME CALLS FROM OUR  PRODUCTION STAFF HERE AND FOUND OUT THAT SOME GROCERY  STORES DON'T LIKE TO TALK ABOUT IT.

SOME WANT AN EMAILED REQUEST THAT THEY DON'T RESPOND TO.

THOSE TENDED TO BE THE LARGER PLACES LIKE SMITH'S,  ALBERTSONS AND TARGET AND WALMART, COSTCO, KIND OF THOSE  BIG PRODUCERS.

WE DID FIND OUT THAT THE FRUIT  BASKET WORKS WITH A LOCAL FARMER SO THAT WAS GOOD.

BUT I WOULD TOTALLY ENCOURAGE EVERYBODY IN OUR AUDIENCE TO  BE ASKING ALL THE TIME.

SO, WE HAVE TOUCHED ON A  LITTLE BIT OF THE INDUSTRIAL FOODS.

WE ARE GOING TALK MORE ABOUT THAT IN THE THIRD SEGMENT.

YOU WORK IN LOCAL FARMING.

I CANNOT IMAGINE THAT FARMING  IS EASY AND FARMERS DO NOT BENEFIT IN ANY WAY, LOCAL  FARMERS DO NOT BENEFIT IN ANY WAY FROM FOOD WASTE.

WHAT IS THE STORY ON THE GROUND THERE?

>> Becker: WITH PROJECT FEED THE HOOD AND I THINK WITH A  LOT OF FARMERS LOCALLY AND ACROSS THE BOARD, SORT OF WHAT  SANDRA TOUCHED ON, WE ARE TRYING TO CREATE LOOPS INSTEAD  OF THESE LINEAR MODELS THAT ARE PRODUCING THIS WASTE.

AND SO WITH PROJECT FEED THE HOOD, A LARGE PORTION OF WHAT  WE HAVE BEEN DOING IS TRY TO GO CREATE THIS SORT OF CLOSED  SYSTEM WHERE ANY SORT OF SCRAPS, FOOD WASTE, WEEDS FROM  FARMING, ALL GO BACK INTO AND GETTING COMPOSTED OR FEEDING  LIVESTOCK, DIFFERENT WAYS IN WHICH WE CAN PREVENT IT FROM  JUST CREATING MORE EMISSIONS AND RETURNING TO THE EARTH,  REALLY.

>> Rich: COMPOSTING IS ANOTHER  WAY I REALLY FEEL LIKE RESTAURANTS COULD STEP UP  THEIR GAME.

WE HAVE THIS INCREDIBLE  SERVICE, LITTLE GREEN BUCKET.

WE HAVE THIS BEAUTIFUL NETWORK  WE ARE BUILDING RIGHT IN THE COMMUNITY TO HANDLE FOOD  WASTE.

AND ONE THING I RECENTLY  LEARNED, WE HAVE ALWAYS PUT FOOD SCRAPS IN THERE, BUT NOW  AS AN ORGANIZATION WE ARE ALSO PUTTING LIKE PAPER TOWELS,  BECAUSE THEY CAN BE EASILY COMPOSTED.

AND A FACILITY THAT HAS A LOT OF COOKING CLASSES AND FOLKS  COMING INTO THE SPACE, WE GO THROUGH A LOT OF PAPER TOWELS  AND THAT WAS A REAL AHA MOMENT FOR US, LIKE, OH, WE CAN ALSO  PUT THESE IN THE COMPOSTING BUCKETS AND TURN THEM INTO  SOIL WHICH IS JUST A REALLY CLEAR WAY THAT WE CAN CREATE  LESS WASTE.

>> Laura: WE ARE ABOUT TO GO TO BREAK.

SO, JUST, REAL QUICKLY, DOES THE CITY HAVE A COLLECTION  PROGRAM ON THE HORIZON AT ALL?

IS THIS SOMETHING ALBUQUERQUE  COULD HAVE SOME DAY?

>> West: WE ARE REALLY EXCITED  TO BE WORKING WITH FUSE CORPS.

THEY PUT EXECUTIVE LEVEL  FELLOWS INTO CITY GOVERNMENT TO WORK ON BIG PROBLEMS AND  THE CHALLENGE THAT OUR FUSE FELLOW HAS, MATTHEW GRETTON,  IS WORKING ON AN EQUITY-FOCUSED CITY-WIDE  COMPOSTING PROGRAM.

OVER THE WINTER, HE DID  LISTENING SESSIONS AND IS IN THE DRAFT STAGES AND WE ARE  EXCITED THAT IN JUNE HE IS GOING TO BE DOING PUBLIC  COMMENTS ON THE DRAFT PLAN.

THERE IS ACTUALLY ON THE  WEBSITE ALREADY, I THINK, 10 IN-PERSON EVENTS LISTED AND  PUBLIC COMMENTS SESSIONS.

SO WE ARE EXCITED FOR THAT  NEXT STAGE.

IT IS A REALLY NEAT TIME FOR US.

>> Laura: ALL THE RESOURCES  THAT WE ARE TALKING ABOUT TODAY WILL BE ON THE OUR LAND  WEBSITE, NMPBS.ORG/OURLAND.

AND WE'LL BE RIGHT BACK.

>> Jeff: NOW THAT LAURA AND THE PANEL HAVE LINED OUT THE  PROBLEMS AND EXPLORED SOME OF THE SOLUTIONS FOR FOOD WASTE,  IT IS TIME FOR A WIDER VIEW.

HERE LAURA AND THE OTHER TAKE  A STEP BACK AND CONSIDER THE TOLL FOOD WASTE HAS TAKEN ON  OUR PLANET AND HOW FIXING THAT PROBLEM IS ESSENTIAL IN OUR  ATTEMPT TO ADDRESS CLIMATE CHANGE.

>> Laura: WELCOME BACK EVERYONE.

SO, THE CITY STUDY NOTED THAT 8% OF GREENHOUSE GAS EMISSIONS  COME FROM FOOD WASTE.

THAT IS IN ADDITION TO LIKE  THE GREENHOUSE GASES LIKE ON THE FRONT END OF BIG AG, IN  PARTICULAR.

I WAS WONDERING IF YOU COULD  TALK ABOUT THE INTERSECTION OF INDUSTRIAL FOOD PRODUCTION,  FOOD WASTE AND CLIMATE CHANGE.

>> Rich: YEAH, IT IS A BIG  QUESTION.

I THINK THAT IF WE'RE THINKING  ABOUT A LARGE SCALE INDUSTRIAL AGRICULTURE, I THINK WE HAVE  KNOWN FOR DECADES IT IS NOT BENEFITING PEOPLE OR THE  ENVIRONMENT AND THERE IS A LOT OF PROBLEMS THERE, RIGHT, FROM  CARBON EMISSIONS TO DISRESPECTING LABOR.

I THINK THAT WE NEED AN OVERHAUL.

AND I THINK MOST OF US AT THE TABLE WOULD PROBABLY AGREE  THAT SMALL SCALE AGRICULTURE IS BETTER AT FEEDING PEOPLE,  IT IS LESS WASTEFUL AND CAN BE MORE RESPECTFUL TO OUR  WORKERS.

ONE OF THE THINGS I LIKE TO  SAY IS THE ONLY PERSON YOU NEED THREE TIMES A DAY IS A  FARMER AND EVERYTHING ELSE IS NEGOTIABLE.

SO, I THINK WE NEED TO REALLY TAKE A STEP BACK LOOKING AT  OUR FOOD SYSTEM AND THINK ABOUT HOW THE PEOPLE WHO ARE  FEEDING US, HARVESTING OUR FOOD EVERYDAY NEED TO HAVE A  SEAT AT THE POLICY TABLE.

I THINK ALSO WHEN WE ARE  TALKING ABOUT FOOD COSTS, WE HAVE TO ADDRESS THE FACT THAT  THESE LARGE SCALE AGRICULTURAL PROJECTS GET SUBSIDIES FOR  MONO CROPPING, WHILE OUR SMALL SCALE FARMERS OFTEN DO NOT.

AND SO IT IS ALWAYS CONFUSING TO ME WHEN I SEE THE HIGH  PRICE OF FOOD IN THE SUPERMARKET COMPARED TO THE  FARMERS MARKET.

AND I WONDER, WELL, AS A  FARMER MYSELF I KNOW HOW MUCH LABOR GOES INTO GROWING AND  HARVESTING THIS, AND I AM NOT EXACTLY SURE, AS SOMEONE WHO  IS NOT GETTING A SUBSIDY OF THE LARGER SCALE CORPORATION,  WHY THERE IS SUCH SIMILARITY IN PRICES OR WHY GROCERY  STORES WOULD EVEN BE HIGHER SOMETIMES.

I THINK, YOU KNOW, ALSO THE FACTOR I SPOKE ABOUT EARLIER,  WITH TRUCKING PRODUCE FROM LOCATION TO LOCATION.

THE MORE LOCAL WE CAN GET, WE KNOW WE ARE REDUCING CARBON  FOOTPRINT AND THEN I THINK THE WASTE IN THE LANDFILL, A  SIGNIFICANT AMOUNT OF METHANE IS CREATED IN OUR LANDFILL  FROM FOOD WASTE.

AT EVERY LEVEL KEEPING THINGS  LOCAL AND KEEPING THINGS CLOSED LOOP IS GOING TO BE  BETTER FOR THE ENVIRONMENT AND ALSO FOR THE PEOPLE WHO ARE  GROWING OUR FOOD EVERYDAY.

>> West: EPA JUST PUT OUT A  REPORT LAST FALL IN OCTOBER FOUND MET THE IMPACTS OF FOOD  WASTE ON LANDFILLS, SPECIFICALLY THE METHANE  GENERATION, AND THEY FOUND THAT 58% OF EMISSIONS, WHAT  THEY CALL FUGITIVE EMISSIONS, ITEMS THAT ARE RELEASED FROM  THE LANDFILL IS FROM FOOD WASTE.

THAT IS OVER HALF.

SO, THIS IS A REALLY GREAT  PLACE TO BE FOCUSING EFFORTS.

>> Laura: DID YOU WANT TO ADD  TO THAT?

>> Becker: GOING OFF WHAT  AMANDA WAS SAYING, THE MORE WE CAN LOCALIZE IT AND START TO  GET SORT OF INVESTMENT FROM LARGER INSTITUTIONS TO CREATE  SPACES WITHIN OUR URBAN ENVIRONMENTS SO THAT FOOD IS  DIRECTLY COMING FROM A COMMUNITY INTO THAT COMMUNITY,  AND YOU'RE ABLE TO SUPPORT CAREERS AND JUST A MYRIAD OF  OTHER ISSUES BY KEEPING IT LOCALIZED AND KEEPING IT WITH  FOLKS IN THE COMMUNITY AND REALLY SUPPORTING THAT AND  KIND OF PRIORITIZING THAT OVER TRUCKING IT IN THESE GREAT  DISTANCES.

>> Laura: WE HEAR ALL THE TIME  ABOUT THE CRISIS IN FARMING, AND FARMERS ARE GETTING OLDER  AND OLDER AND YOU AND MANY OTHERS WITH PROJECT FEED THE  HOOD KIND OF BELIE THAT AND SHOW THAT LOCAL FOOD SYSTEMS  ARE FULL OF YOUNG PEOPLE, RIGHT?

>> Becker: AND WE NEED MORE, AND I THINK JUST BROADLY THERE  IS NOT MUCH WHEN IT COMES TO YOUTH EDUCATION AS TO HOW TO  GROW FOOD AND SPACES IN WHICH TO DO SO.

SO, THAT IS A BEG PRIORITY FOR US GETTING MORE YOUNG PEOPLE  INVOLVED AND KIND OF SETTING THEM ON A PATH OF DEVELOPMENT  TO BE ABLE TO COME INTO SPACES AND MANAGE THE LAND AND  STEWARD THEIR COMMUNITIES AND FEED THEIR COMMUNITIES.

>> Laura: PEOPLE WANT TO ACTUALLY BE DOING THIS WORK.

WE WANT TO EAT GOOD FOOD.

WE WANT OUR COMMUNITY MEMBERS  TO ALL BE FED WITH GOOD AND HEALTHY FOOD.

HOW DO PEOPLE PUSH BACK AGAINST THE GLOBAL  INDUSTRIALIZED FOOD SYSTEM?

>> Rich: WE VOTE EVERYDAY WITH  OUR COLLARS AND WHERE WE SHOP.

WE HAVE OUR LARGEST FARMERS  MARKET IN THE STATE STARTING THIS WEEKEND.

THAT'S A GREAT WAY WE CAN SUPPORT LOCAL PRODUCERS AND  GROWERS.

THIS SATURDAY AT THE DOWNTOWN  GROWERS MARKET.

WE HAVE A PLETHORA OF GREAT  FARMERS MARKETS AND A REALLY INCREDIBLE FARMING COMMUNITY  IN NEW MEXICO.

REALLY FULL OF YOUNGER FOLKS  AND THE NEXT GENERATION OF GROWERS CREATING OPPORTUNITIES  FOR NEW MEXICANS TO EAT THE BOUNTY OF NEW MEXICO.

SO, I THINK THAT IN A LOT OF WAYS WE ARE ON A GOOD  TRAJECTORY WITH OUR LOCAL COMMUNITY AND LOCAL GROWERS.

I THINK THE OTHER THING I THINK ABOUT A LOT IS HOW DO WE  FEED OURSELVES THROUGH THE WINTER.

WE HAVE LIKE A WINTER SEASON HERE.

SO, HOW ARE WE EXTENDING THE HARVEST?

ARE WE THINKING ABOUT FOOD PRESERVATION AND ONE OF THE  EXCITING PARTS OF MY JOB IS TO WORK WITH LOCAL GROWERS TO  THINK ABOUT CREATING VALUE OUT OF PRODUCTS THAT ARE SHELF  STABLE, THAT CAN CREATE AN INCOME STREAM FOR THEM IN THE  WINTER BUT ALSO CAN BE A TOOL FOR WASTE MANAGEMENT.

WHILE THERE IS NOT A LOT OF WASTE ON THESE SMALL SCALE  FARMS, THERE MIGHT BE A TOOL TO LIKE DEHYDRATE OR PRESERVE  OR PICKLE A PRODUCT SO THAT THEIR PRODUCE CAN EXTEND  LONGER INTO THE WINTER.

>> Laura: I AM WONDERING WHAT  YOU THINK ABOUT THE INTENTIONALITY OF OUR  RELATIONSHIPS WITH FOOD.

I LOVE THE WORK THAT THREE  SISTERS KITCHENS DOES ON SO MANY DIFFERENT LEVELS  BUT DO YOU THINK THAT THERE ARE WAYS FOR US TO CULTURALLY  CHANGE THE WAY WE EAT OR TREAT FOOD, WHETHER EATING ALONE OR  IN COMMUNITIES?

>> Rich: YEAH, I THINK THAT  ONE THING WE REALLY LOVE TO DO IS HONOR PEOPLES' FOOD  TRADITIONS.

I MEAN KNOWING THAT FOOD IS A  CULTURAL UNIVERSAL RIGHT?

WE ALL NEED IT AND WE ALL HAVE  FOOD TRADITIONS, RICH TRADITIONS IN OUR PAST.

I THINK ONE THING I THINK ABOUT A LOT IS THE RISTRA,  SOMETIMES YOU THINK OF IT AS A DECORATION BUT IT WAS A FOOD  PRESERVATION METHOD.

AS I TALK TO FOLKS IN OTHER  CULTURES OR WE HAVE SOMEONE IN THE PROGRAM DOING A FERMENTED  PRODUCT AND IT IS LIKE, OH, THIS WAS ALSO A FOOD  PRESERVATION TOOL, RIGHT?

THEY JUST WERE USING  FERMENTATION RATHER THAN DEHYDRATION.

IT MAKES SENSE FOR US TO DRY THINGS IN DESERT, RIGHT?

I THINK THAT INTENTIONALITY WITH FOOD, I MEAN IT REALLY  PROBABLY STARTS WHEN WE ARE KIDS.

WE TALK A LOT ABOUT FOOD STORY AND A LOT OF PEOPLE WHEN THEY  ARE SPEAKING OF THEIR FIRST FOOD MEMORIES OR TALKING ABOUT  FOOD TRADITIONS, SO MUCH OF THIS IS PASSED ON TO US,  RIGHT, FROM OUR CULTURE AND FAMILIES.

SO THINKING ABOUT FOOD NOT JUST AS SOMETHING THAT IS FUEL  TO GET ME THROUGH MY NEXT THING, BUT REALLY SOMETHING  THAT WAS GIVEN BY SOMEONE.

THE SEED WAS PLANTED.

IT WAS TENDED, IT WAS WEEDED, IT WAS HARVESTED AND SOMEHOW  PACKAGED AND BROUGHT TO YOU TO EAT, I THINK IS A PERSPECTIVE  THAT THE MORE WE HAVE IT AND THE MORE WE'LL START TO FEEL  CONNECTED AND ASK THOSE QUESTIONS ABOUT WHERE DOES  THIS COME FROM AND WHAT ARE THE IMPLICATIONS OF PURCHASING  THIS THING THAT MIGHT BE FROM FAR AWAY OR FROM EXPLOITED  LABOR.

>> Laura: I FEEL LIKE THE MORE  WE LOOK AT THE FOOD THAT WE HAVE IN OUR LIVES, IT IS LIKE  THE ONE THING THAT EVERYDAY YOU LOOK AT AND YOU CAN THINK  ABOUT THE WATER THAT WENT INTO IT, THE PEOPLE WHO HAD TO  HARVEST THE FOOD, THE TRANSPORTATION AND THE FOSSIL  FUELS.

IT IS LIKE A LESSON IN EVERY  MEAL FOR US TO THINK ABOUT THE INTERCONNECTED PIECES OF THE  WORLD AND SO MANY PROBLEMS.

AGAIN, LIKE ON THE SHOW WE  TALK ABOUT A LOT OF INTRACTABLE PROBLEMS BUT I  FEEL LIKE WHEN IT COMES TO FOOD WASTE AND FOOD JUSTICE,  THERE ARE THINGS THAT WE CAN ALL DO FROM THE INDIVIDUAL  LEVEL TO ADVOCATING FOR SYSTEMIC CHANGE.

I AM CURIOUS, I WOULD LIKE TO START WITH YOU, LIKE, WHAT IS  THE ONE THING THAT YOU WANT EVERY AUDIENCE MEMBER TO START  DOING THIS WEEK?

>> Becker: THAT IS A BIG  QUESTION.

A LOT OF DIFFERENT DIRECTIONS  YOU CAN GO WITH THAT, TOO.

JUST BUILDING OFF OF AMANDA'S,  AS WELL, I THINK ONE OF THE MOST IMPACTFUL THINKS YOU CAN  DO FOR YOURSELF, YOUR FAMILY, YOUR COMMUNITY, IS BEGIN TO  GET YOUR HANDS IN THE DIRT AND BEGIN TO START GROWING YOUR  OWN FOOT.

HAVE YOUR KIDS HELPING YOU  GROW IN SMALL POTS AT THE COMMUNITY GARDEN OR AT HOME.

I THINK THE POWER REALLY COMES WHEN YOU GIVE SEEDS TO A YOUNG  KID AND THEY ARE ABLE TO START SEEING THE ACTUAL PROCESS OF  WHERE THEIR FOOD COMES FROM AND REALLY BEGIN TO DEVELOP A  RELATIONSHIP THAT IS RECIPROCAL AND MUTUALISTIC  WITH THEIR FOOD AND THE LAND AND BROADLY THEIR COMMUNITY  BECAUSE OF THAT.

>> Laura: I KNOW I ASKED YOU  FOR ONE, BUT DO YOU HAVE ANY ADVICE FOR ANYBODY WHO WANTS  TO BE COMPOSTING, EVEN IF MAYBE THEY DON'T HAVE A YARD,  WHAT THEY COULD DO?

>> Becker: I'LL DEFINITELY  PLUG US.

WE ARE ABLE TO HAVE SYSTEMS IN  PLACE THAT ALLOW US TO LET THE SORT OF IMMEDIATE COMMUNITY  COMPOST THEIR FOOD SCRAPS.

WE HAVE PEOPLE COMING THROUGH  EVERYDAY, WITH FOR EXAMPLE, EGGSHELLS, WHATEVER ELSE, AND  SO WE TRY TO DO WORKSHOPS AS WELL, BUT I THINK GETTING  INVOLVED, YEAH, WITH FARMERS, LOCAL COMMUNITY GARDENS THAT  ARE COMPOSTING IS A GREAT WAY, IF YOU YOURSELF DON'T HAVE THE  SPACE TO DO IT OR THE CAPACITY, JUST GET INVOLVED  WITH THE VARIOUS ORGS IN ALBUQUERQUE THAT ARE REALLY  PUSHING THIS WORK FORWARD.

>> Laura: SANDRA, ONE THING  YOU WANT EVERY AUDIENCE MEMBER TO DO THIS WEEK, START DOING  THIS WEEK?

>> West: BUILD ON THE GREAT  WORK STUFF THAT ANTON SAID AND JUST SAY, LIKE, PICK THE ONE  THING THAT REALLY RESONATED IN THIS CONVERSATION TODAY AND DO  THAT.

JUST ONE THING.

WHETHER IT IS GOING TO A WEBSITE OR CONNECTING WITH A  FARM OR LOOKING AT COMPOSTING AND OTHER PLACES IN THE  COMMUNITY OR AT HOME.

SHOUT OUT TO BERNALILLO COUNTY  EXTENSION MASTER COMPOSTERS FOR THOSE WHO WANT TO COMPOST  AT HOME.

100% VOLUNTEER RUN  ORGANIZATION THAT TEACHES COMPOSTING CLASSES FOR FREE  AND TONS OF RESOURCES ON THEIR WEBSITE INCLUDING THE  COMPOSTING IN THE DESERT THAT I WOULD HAVE PEOPLE START WITH  BECAUSE JUST FYI IF YOU WANT TO COMPOST AND YOU GOOGLE  COMPOSTING, IF YOU FIND THINGS THAT HAVE LOTS OF HOLES, THAT  WORKS GREAT IN WETTER CLIMATES.

IT IS GOING TO PETRIFY EVERYTHING.

IT IS JUST GOING TO PRESERVE IT.

SO WE HAVE TO SHIFT THE WAY WE COMPOST HERE BECAUSE OF OUR  DRY CLIMATE.

SO DON'T GET DISCOURAGED,  START WITH THE MASTER COMPOSTERS, START ON OUR  WEBSITE, PICK A FOOD WASTE PREVENTION THING OR A GARDEN  STARTING ITEM AND JUST PICK ONE THING AND DO IT.

WHEN THAT THING DOESN'T FEEL LIKE A LIST AND YOU'RE ABLE TO  DO SOMETHING ELSE, DO THAT.

>> Rich: I AM GOING TO SAY,  EAT LOCAL, BUY LOCAL, GO FIND A FARMER, BUY HONEY OR GREENS  OR TURNIPS OR RADISHES THIS WEEK.

START BY SUPPORTING SOMEONE WHO IS GROWING YOUR FOOD IN  YOUR COMMUNITY AND THEN WHATEVER DON'T EAT, JUST  COMPOST THE SCRAPS.

>> Laura: IN TERMS OF LIKE  ADVOCATING FOR, LIKE, LARGE SCALE CHANGE, I KNOW I KEEP  HARPING ON THIS, BUT, REALLY, HOW DOES ONE START TO DEFEAT  THE GLOBAL INDUSTRIAL FOOD SYSTEM?

IT SEEMS SO OVERWHELMING.

>> Rich: I THINK TO SOME  DEGREE IT IS DEFEATING ITSELF RIGHT NOW.

SO I FEEL LIKE WHAT WE HAVE SEEN WITH LIKE FOOD SAFETY  CRISES IN THE PAST, OH, WE PUT THIS SPANISH IN A BAG AND WE  SHIP IT.

THAT CAUSES PROBLEMS, RIGHT,  AND ALL THE RECALLS WE HAVE SEEN RECENTLY.

I THINK THAT PEOPLE ARE REALLY WAKING UP TO NOT JUST THE  QUALITY OF THEIR FOOD BUT ALSO SOME OF THE FOOD SAFETY ISSUES  THAT ARE ARISING FROM LARGE SCALE AGRICULTURE.

I THINK THAT AS WE, YOU KNOW, MOVE THROUGH THIS CLIMATE  CRISIS AND START TO UNDERSTAND IT BETTER, SOME OF THE  PRACTICES WE ARE USING FOR LARGE SCALE PESTICIDE USE AND  STUFF LIKE THAT, IT IS FALLING OUT OF FAVOR AND I THINK WE  ARE ALSO SEEING A RISE IN DISEASE IN AREAS THAT ARE  HAVING HEAVY PESTICIDE USE.

THERE WAS JUST RECENTLY THE  CLASS ACTION SUIT AGAINST ROUNDUP.

I CAN'T REMEMBER THE PARENT COMPANY.

BUT, I THINK THAT AS THESE THINGS CONTINUE TO UNFOLD, IT  IS A PUBLIC SAFETY AND A PUBLIC HEALTH ISSUE AND IT  CAN'T BE DENIED ANYMORE.

>> Laura: THANK YOU.

THANKS EVERYONE FOR BEING HERE  AND FOR WATCHING AND FOR DOING THE THINGS THAT YOU NEED TO DO  THIS WEEK.

IF YOU'RE LOOKING FOR TIPS OR  RESOURCES, VISIT NMPBS.ORG/OURLAND.

THANK YOU ALL SO MUCH.

>> Jeff: NEARLY 55 YEARS HAVE  PASSED SINCE THE AMERICAN COUNTERCULTURE MOVEMENT HIT  ITS HIGH WATER MARK IN BETHEL, NEW YORK FOR WOODSTOCK.

MORE THAN 450,000 PEOPLE ATTENDED THAT FOUR-DAY SHOW.

HISTORIAN NEAL HITCH WANTS TO PRESERVE SOME OF THOSE FOLKS'  EXPERIENCES THROUGH AN ORAL HISTORY PROJECT HE HAS BEEN  WORKING ON FOR THE BETHEL WOODS MUSEUM WHERE HE WORKS AT  CURATOR.

HE SIGNED UP SANTA FE  PHOTOGRAPHER AND WOODSTOCK ATTENDEE LISA LAW TO HELP.

I TALKED WITH LAW AND HITCH ABOUT THE PROJECT, THE  FESTIVAL AND WHY IT STILL MATTERS ALL THESE YEARS LATER.

LISA LAW, NEAL HITCH, THANKS SO MUCH TO BOTH OF YOU FOR  JOINING ME ON NEW MEXICO IN FOCUS.

WOODSTOCK HAS BEEN ANALYZED, SCRUTINIZED, CELEBRATED AND  PICKED OVER SINCE PEOPLE PICKED UP THEIR BLANKET AND  LEFT MAX YASGUR'S FARM 55 YEARS AGO.

NEAL, WHAT PROMPTED YOU TO WANT TO ADD TO THE ALREADY  MASSIVE COLLECTION OF INFORMATION AND MEDIA ON  WOODSTOCK?

AND WHY DID YOU CHOOSE ORAL  HISTORY AS THE VEHICLE?

>> Hitch: YEAH, WELL, THERE IS  A LOT OF INFORMATION.

CERTAINLY THERE HAS BEEN  INTERVIEW AFTER INTERVIEW FROM THE 25TH AND 40TH AND THE  50TH.

HAVING AN INTERVIEW IN A  NEWSPAPER OR A PROGRAM LIKE THIS IS DIFFERENT THAN TALKING  ABOUT WOODSTOCK IN A DEEP MORE FORMAL HISTORY METHOD WHERE  THE TRANSCRIPTION WILL BE SAVED, COLLECTED, CATALOGED  AND INCLUDED IN A DATA BASE AND SAVED IN A MUSEUM, LIKE  PRESERVED.

WHAT WE ARE AFTER, WE WANT TO  PRESERVE THE STORIES.

AND THERE HAS BEEN A LOT OF  BOOKS WRITTEN BUT WHAT WE ARE AFTER AS THE MUSEUM IS TO  PRESERVE THE ACTUAL AUTHENTIC STORIES OF PEOPLE WHO  ATTENDED.

OFTEN A BOOK WILL BE WRITTEN  FROM A PERSPECTIVE.

WHEN YOU'RE DOING A MEMORY, A  RECOLLECTION OF THIS EVENT ESPECIALLY NOW, LOOKING WITH A  50 YEAR LENS OF HOW THAT AFFECTED YOUR LIFE OR HOW YOU  SEE ATTENDING WOODSTOCK COMING THROUGH THE REST OF YOUR LIFE,  THE ORAL HISTORIES WE ARE DOING ARE REALLY QUITE  AMAZING.

>> Jeff: THE BEAUTIFUL THING  ABOUT ORAL HISTORY, REALLY, FROM SOMEONE'S OWN  PERSPECTIVE.

SO, NEAL HAS BEEN CRUISING THE  COUNTRY GATHERING THESE STORIES FROM FLORIDA TO  MASSACHUSETTS TO NEW YORK AND SANTA FE MADE THE LIST OF  PLACES TO GATHER SOME OF THESE STORIES FROM FOLKS.

LISA, HOW DID SANTA FE GET IN THE MIX AND WAS IT ALWAYS AN  OBVIOUS CHOICE TO YOU?

>> Law: I THINK SANTA FE WAS  ONE OF THE FIRST CHOICES BECAUSE THAT IS WHERE THE HOG  FARM CAME FROM.

STAN GOLDSTEIN CAME HERE IN  1969 DURING THE SUMMER SOLSTICE AND HIRED HUGH ROMNEY  AND THE HOG FARM TO COME OUT AND TAKE CARE OF PEOPLE THAT  WERE GOING TO BE COMING TO THE CONCERT.

AND PEOPLE WHO WERE GOING TO PROBABLY TAKE TOO MUCH ACID  AND WE ALL WENT, 100 OF US WENT, IN AN AMERICAN AIRLINES  JET.

AND WE GOT THERE.

WE REALIZED THAT WE BETTER FEED THEM TOO.

BECAUSE THEY DIDN'T HAVE ANYTHING LINED UP TO FEED  THEM.

SO THE REASON HE CAME HERE  FIRST AND WE DID 42 PEOPLE LAST YEAR HERE, WAS BECAUSE  MOST OF THE HOG FARM WERE STILL HERE, PLUS A LOT OF  PEOPLE MOVED HERE AFTER WOODSTOCK.

>> Jeff: IT DOES MAKE PERFECT SENSE THAT SANTA FE WOULD BE A  GOOD SPOT.

WOODSTOCK IS SO SINGULAR FOR  SO MANY REASONS AND WE DON'T HAVE TIME TO GET TO ALL OF  THOSE HERE.

I AM INTERESTED IN THIS.

MAYBE MORE THAN ANY OTHER EVENT IN AMERICAN HISTORY,  PEOPLE WHO WERE AT WOODSTOCK, LIKE TO TALK ABOUT WOODSTOCK.

NEAL, WHY IS THAT?

>> Law: YOU KNOW, ONE OF THE  QUESTIONS WE ASK IS IF YOUR STORY HAS BEEN PART OF YOUR  LIFE.

AND, SO, FOR SURE.

I MEAN IT IS A CULTURAL TOUCHSTONE, RIGHT?

IT'S THE END OF THE 60'S, A DECADE OF TURMOIL, YOU KNOW, A  LOT OF THE PEOPLE WERE TRANSITIONING FROM HIGH SCHOOL  OR COLLEGE INTO ADULT LIFE.

WOODSTOCK BECOMES VERY  DEFINING FOR MANY REASONS.

ONE IS, YOU KNOW, THE MOVIE  COMES OUT, EVERYONE SEES THE MOVIE, IT WINS AWARDS, AND IT  BECOMES PART OF JUST THE CULTURAL ZEITGEIST OF THE NATION.

SO, I AM SURE, LIKE, IN THE 70 MOVIE COMES OUT, YOUR FRIENDS  SEE IT, AND THEY SAY, DID YOU GO TO WOODSTOCK?

SINCE THAT DAY, I ALWAYS ASK, IS THIS LIKE THE THANKSGIVING  STORY THAT YOUR CHILDREN ARE TIRED OF HEARING OF NOW?

AT THE SAME TIME, WE DO AN ORAL HISTORY WITH SOMEONE,  THERE IS THE STORY THAT THEY HAVE TOLD ALL THE TIME, BUT  WHAT HAPPENS IS WE BEGIN ASKING QUESTIONS OR THINKING  THROUGH SOME, YOU KNOW, WHO YOU WERE AS A YOUNG ADULT,  LIKE, WHAT YOUR HOPES AND GOALS FOR FUTURE WERE.

LIKE, YOU KNOW, WHAT BECAME OF YOUR LIFE?

PEOPLE REALLY HAVE, TODAY, A PERSPECTIVE THAT IS VERY  DIFFERENT THAN THEY WOULD HAVE GIVEN, AGAIN, WHEN THEY WERE  YOUNGER.

I FOUND PEOPLE REMEMBER A LOT  MORE THAN THEY THINK.

SO, THEY'LL SAY, I DON'T  REALLY REMEMBER THAT MUCH.

AND THE MINUTE THEY START  TALKING ABOUT IT, YOU CAN SEE THE SYNAPSIS JUST KEEP GOING  BACKWARD AND BACKWARD AND THEY START HAVING VERY VIVID  MEMORIES OF THIS FESTIVAL.

I THINK, ONE OF THE THINGS  THAT'S KIND OF AMAZING IS IT IS AN EVENT THAT WAS, IN A  WAY, KIND OF TRAUMATIC, AND, IN A WAY, KIND OF AN  EXPRESSION OF JOY, KIND OF THIS THING THAT CAN'T BE  REPEATED AND SO PEOPLE REMEMBER BEING THERE BECAUSE  IT WAS SUCH AN UNUSUAL EVENT.

>> Jeff: WHAT KIND OF THEMES,  IF THERE HAVE BEEN ANY, HAVE EMERGED IN SANTA FE, IN  PARTICULAR, AS YOU HAVE GATHERED THESE STORIES OR IS  MORE ALL OVER THE PLACE THAN THAT?

>> Law: WHAT KIND OF THEMES?

>> Jeff: THEMES.

>> Law: WELL, MAINLY, THE QUESTION I ALWAYS ASK PEOPLE  WHEN I FOUND THEM WAS WHERE DID YOU EAT?

AND SO, WHAT I FOUND WHEN I ASKED THE QUESTION, WHAT DID  YOU EAT, THEY SAID, I STARVED TO DEATH, OR THEY SAID, WE  WENT OVER TO THE HOG FARM.

SOME GUY WE ARE GOING TO  INTERVIEW IN A COUPLE OF DAYS HERE, CARL, HE SAID THAT HE  WAS SLEEPING BEHIND ONE OF THE BUSES THAT WERE IN THE FREE  STAGE AND HE WOULD GET EVERY MORNING AND GO EAT WITH THE  HOG FARM.

HE ATE THE WHOLE TIME FROM THE  HOG FARM.

THAT IS THE MAIN THING THAT I  TALK ABOUT IS HOW DID YOU EAT.

BECAUSE WHAT WE FOUND OUT WAS  IF THEY HADN'T EATEN IN THOSE LAST TWO DAYS, SATURDAY AND  SUNDAY, THEY WOULDN'T HAVE BEEN AS HAPPY CAMPERS AS THEY  WERE.

THEY BECAME REALLY HAPPY  CAMPERS BECAUSE WE FED 200,000 PEOPLE.

SO THAT IS ONE OF THE MAIN THINGS.

THEN I ASKED THEM WHICH MUSIC DO YOU REMEMBER OR DID YOU GO  SWIMMING IN THE NUDE IN THE LAKE?

AND DID YOU GO TO THE ARTS AND CRAFTER AREA?

WHERE DID YOU SIT?

DID YOU GET UP FROM THOSE  SEATS?

AND WHERE DID YOU CAMP?

SO, PEOPLE HAVE BEEN WAITING TO TELL THIS STORY SO THEY ARE  REMEMBERED.

THAT IS WHAT I AM FINDING OUT.

IS THEY WANT TO TELL A STORY.

THEY ARE SO HAPPY THAT  SOMEBODY IS REALLY CARING ABOUT COMING OUT HERE AND  DOCUMENTING THEM.

AND JUST A BEAUTIFUL THING TO  SEE.

>> Jeff: ONCE YOU COLLECTED  ALL THESE STORIES, HOW DO YOU ENVISION PEOPLE INTERACTING  WITH THIS PROGRAM PROJECT?

>> Law: YEAH, IN 2020, COMING  OUT OF COVID, WE STARTED GETTING A LOT OF CONTACT FROM  PEOPLE WHO HAD BEEN SITTING AT HOME THINKING ABOUT THEIR  MEMORIES.

AND SO WE DEVELOPED WHAT WE  CALL THE ORAL HISTORY INITIATIVE WHICH WAS REALLY  MOVING SOME OF OUR STAFFING CAPACITY FROM KIND OF THE JOBS  THEY HAD DONE PRIOR TO COVID TO REALLY COLLECTING THE ORAL  HISTORIES AND MANAGING THE DATA.

SO, AT THE END OF THAT PROCESS, WE WERE STARTING TO  TALK NOW ABOUT, YOU KNOW, IT IS A LOT OF DATA.

WE ARE TRANSCRIBING AUDIO.

WE HAVE AUDIO, VIDEO AND THEN  THE TRANSCRIPTIONS.

AND WHAT WE'LL MOVE INTO IS  BEGINNING TO CATALOG AND COORDINATE THIS AS AN ARCHIVE.

AND, EVENTUALLY, YOU KNOW, A SEARCHABLE, ACCESSIBLE  ARCHIVE.

THE VISION IS SOME DAY YOU'LL  BE ABLE TO DO A KEY WORD SEARCH, COME AND TYPE IN HOG  FARM FREE KITCHEN AND YOU'LL GET EVERY STORY THAT, YOU  KNOW, WILL POP UP, OF ANYONE THAT TALKED ABOUT EATING AT  THE HOG FARM FREE KITCHEN, FOR INSTANCE.

WE ARE BEGINNING TO WORK ON THAT.

WHEN WE DO THE TRANSCRIPTION, WE ARE BEGINNING TO HIGHLIGHT  KEY WORDS AND THINGS LIKE THAT, BUT THE STEPS OF CREATES  AN ACCESSIBLE DATA BASE IS GOING TO TAKE AS MUCH TIME AS  COLLECTING THE DATA.

AND, YOU KNOW, IF WE DON'T  RECORD THE STORY, THEN THE ARCHIVE IS NONEXISTENT.

SO WE HAVE REALLY BEEN FOCUSED ON AS MANY STORIES AS POSSIBLE  AND PUTTING ALL OF OUR CAPACITY INTO GETTING PEOPLE'S  MEMORIES.

WHAT I SAY, IF WE HAVE A  MEETING -- LIKE I GET ASKED THIS A LOT.

ANY MEETING WE SIT IN THAT IS TALKING ABOUT WHAT IS GOING TO  HAPPEN IN THE FUTURE IS A MEMORY THAT IS LOST TO HISTORY  BECAUSE WE ARE NOT OUT RECORDING THAT.

REALLY, IT HAS BEEN QUITE A PROCESS AND WE WILL CONTINUE  AS WE CAN.

>> Jeff: VERY COOL.

BEFORE I SHIFT GEARS A LITTLE BIT, I WANT TO ASK YOU BOTH  JUST VERY BRIEFLY WHAT ARE YOU LISTENING TO THESE DAYS,  MUSIC-WISE?

NEAL, YOU FIRST.

>> Law: I HAVE BEEN LISTENING TO THIS BAND CALLED GORILLA  TOSS.

THEY HAVE BEEN AROUND FOR  ABOUT 10 YEARS.

THEY PUT AN ALBUM OUT BUT I  HAVE BEEN PRIVILEGED ENOUGH AT MY CONTACT HERE AT THE CENTER  FOR THE ARTS, TO HEAR SOME OF THE MUSIC THEY ARE ACTIVELY  RECORDING NOW FOR THEIR NEW ALBUM AND I BROUGHT THEM IN  FOR A COUPLE OF THINGS WE HAVE DONE WITH YOUNGER -- I REALLY,  LIKE, I WORK IN A SPHERE OF 60'S MUSIC BUT I AM REALLY  INTERESTED IN THE EMERGING STYLES OF MUSIC THAT COME  NEXT.

SO, I REALLY TRY TO LISTEN TO  SOME STUFF THAT IS REALLY NEW.

>> Jeff: AWESOME.

LISA, WHAT ARE YOU LISTENING TO?

>> Law: WELL, I JUST WENT TO HEAR NOSOSTROS THE OTHER NIGHT  WHICH IS A LOCAL BAND.

AND IT IS SALSA AND I WENT  DANCING TO IT WITH MY SON, JESSE.

IT WAS FANTASTIC BUT, YOU KNOW, I AM STILL INTO THE OLD  MUSIC LIKE BOB DYLAN, SANTANA, CROSBY STILLS & NASH, JANICE  JOPLIN.

I AM TOTALLY INTO THOSE PEOPLE  BECAUSE THAT IS MY ERA.

I DOCUMENTED ALL THOSE PEOPLE.

I MEAN, I HAVE ONE OF THE BEST PICTURES TAKEN OF BOB DYLAN.

SO, WHEN I LISTEN TO MUSIC THAT IS WHO I LISTEN TO.

NEW GROUPS, NOT SO MUCH.

>> Jeff: OKAY.

I DO LOVE NOSOTROS.

I AM JEALOUS THAT YOU WENT TO  THE SHOW THE OTHER NIGHT.

I AM GOING TO CHANGE GEARS  JUST A LITTLE BIT.

IN FEAR, LOATHING AND LAS  VEGAS, HUNTER THOMPSON WROTE ABOUT A SENSE OF INEVITABLE  VICTORY OVER THE FORCES OF OLD AND EVIL.

HE WROTE ABOUT RIDING THE CREST OF A HIGH AND BEAUTIFUL  WAVE AND THEN BEING ABLE TO SEE THE WAVE'S HIGH WATER MARK  JUST A FEW YEARS LATER.

OF COURSE, HUNTER WAS WRITING  ABOUT SAN FRANCISCO IN THE MID TO LATE 60'S, BUT, LISA, I  WONDER, WAS WOODSTOCK SORT OF A HIGH WATER MARK IN THE SAME  WAY?

>> Law: FOR ME WOODSTOCK WAS  THE MOST IMPORTANT EVENT OF MY LIFE, YOU KNOW, BECAUSE I  THOUGHT I WAS JUST GOING TO A CONCERT.

WHEN I GOT THERE AND REALIZED, IF WE DIDN'T TAKE CONTROL OF  WHAT WAS GOING TO GO ON, AND TAKE CARE OF THE PEOPLE THAT  WERE ON ACID AND TAKE OF THE PEOPLE THAT WERE COLD AND WET  OR CUT THEIR FOOT, OR WHEN THEY WERE HUNGRY, IT WASN'T  GOING TO TURN OUT GOOD.

AND THAT IS WHY STAN GOLDSTEIN  HIRED US.

HE KNEW THAT WE KNEW HOW TO DO  THAT BECAUSE WE WERE A COMMUNE.

AS HISTORY GOES BECAUSE PEOPLE ARE GETTING OLDER AND YOUNG  PEOPLE ARE COMING UP AND WANT TO KNOW WHAT IS HAPPENING, AND  THE OLDER PEOPLE ARE GETTING REALLY OLD BUT THEY REMEMBER  WHAT THEY REALLY LIKED.

I AM THE SAME WAY.

I LOVED BEING THERE WITH ALL THOSE PEOPLE WHO WERE JUST  SHARING WITH EACH OTHER, SITTING IN THE MUD, SHARING  THEIR PLASTIC OVER THEIR HEAD, SHARING THEIR FOOD AND THEY  WOULD KEEP THEIR SEAT WHILE THEY WENT OVER AND GOT SOME  FOOD OR WENT TO THE PORTA STANDS AND CAME BACK.

THAT KIND OF STUFF IS IMPORTANT TO THOSE PEOPLE,  THOSE PEOPLE, THEY ARE LIKE BROTHERS.

I CAN WALK INTO A RESTAURANT IN TESUQUE AND SAY, WHO WENT  TO WOODSTOCK?

AND PEOPLE RAISE THEIR HAND  LIKE THIS.

WE ARE PART OF THE SAME  FAMILY.

THAT IS WHAT WE ARE.

AND THEY EASILY TALK TO EACH, SO IT IS LIKE HIPPIES WEARING  BEADS.

IF YOU SAY WOODSTOCK, PEOPLE  WANT TO HEAR WHAT YOU HAVE TO SAY AND THEY WANT TO TELL YOU  THEIR STORY.

>> Jeff: INDEED.

NEAL, GOING BACK TO THE METAPHOR OF THE WAY HUNTER  DESCRIBES THIS IN FEAR AND LOATHING, ASSUMING THAT  WOODSTOCK WAS SORT OF A HIGH WATER MARK, WHY DID THE WAVE  ROLL BACK AND WHY IS IT IMPORTANT TO REMEMBER ITS  PEAK, 55 YEARS LATER.

>> Hitch: WELL, ONE IS, LOOK,  I AM A HISTORIAN, SO, HISTORY COMES IN PEAKS AND WAVES AND  VALLIES, RIGHT?

LIKE THAT HAS BEEN THE HISTORY  OF HUMAN EXPERIENCE.

WHAT I WOULD SAY, THOUGH, IS  YEAH, I THINK THAT LIKE WHEN WE DO THESE ORAL HISTORIES  THERE IS A PRETTY CLEAR KIND OF THROUGH LINE FROM MOST  PEOPLE, WHICH IS THEY EXPERIENCED THIS THREE DAYS OF  PEACE, LOVE AND MUSIC, WHICH WAS A HIGH WATER MARK FOR THE  MOVEMENT.

IT MAY HAVE BEEN THE TOP OF A  WAVE BUT WHAT THEY HAVE CARRIED WITH THEM FOR THE REST  OF THEIR LIFE IS THAT THOSE WAVES COME AND GO.

AND THERE IS HOPE THAT THAT WAVE IS IN THE FUTURE, THAT  THERE IS HOPE FOR PEACE AND LOVE AND THERE IS HOPE THAT,  LIKE, WE CAN RIDE A WAVE OF PEACE AND MUSIC AND MAYBE HIT  ANOTHER THREE DAYS, YOU KNOW.

I THINK ALL OF OUR HOPE IS  THAT WE WOULD MOVE TOWARD A HUMAN EXISTENCE THAT WAS PEACE  AND LOVE.

ME PERSONALLY, I WOULD LOVE IF  WE MOVED TOWARD HUMAN EXISTENCE WITH PEACE, LOVE AND  MUSIC, BUT THAT HAPPENED IN THE PAST, AND, AGAIN, I THINK  THAT FOR MANY PEOPLE OF THE PEOPLE THAT EXPERIENCED  WOODSTOCK, THEIR BIG TAKE-AWAY IS IT CAN HAPPEN AND THERE IS  HOPE FOR THE FUTURE.

>> Jeff: WE TALKED ABOUT THE  PHILOSOPHIES AND POLITICAL MOVEMENT.

HOW HAVE THE PEOPLE WHO ATTENDED WOODSTOCK CHANGED IN  55 YEARS?

>> Law: ARE YOU ASKING ME?

>> JEFF: I WAS ASKING NEAL.

>> Hitch: OH.

YOU KNOW ONE IS AS YOU GET OLDER LIFE CHANGES, YOU HAVE  CHILDREN, RIGHT?

YOU GET A JOB.

MANY OF US MOVE INTO BECOMING OUR PARENTS, IN A WAY.

AT THE SAME TIME, I THINK MANY OF THE CORE BELIEFS THAT  MEMBERS OF THE COUNTERCULTURE HAD, I THINK OUR ORAL HISTORY  CERTAINLY WILL SHOWCASE THEY CONTINUE TO HOLD THOSE BELIEFS  THROUGH THEIR LIVES.

AND EVEN THOUGH THEY MOVED  INTO THE WORKPLACE AND THEY MOVED INTO FAMILY AND OTHER  THINGS, THAT WHAT THEY CHOOSE TO DO FOR A LIVING AND HOW  THEY GO ABOUT THEIR LIFE AND HOW THEY TAKE IDEAS OF HOPE,  CARING FOR PEOPLE, I HAVE TALKED TO PEOPLE WHO, YOU  KNOW, EXPERIENCED -- I JUST TALKED TO A GENTLEMAN THE  OTHER DAY WHO CAME TO WOODSTOCK AS A HIGH SCHOOL  SENIOR, VOLUNTEERED IN THE MEDICAL TENT, TALKING TO  PEOPLE THAT WERE HAVING WHAT HE SAID WAS ALMOST LIKE HE  FELT A MENTAL HEALTH CRISIS.

IT WASN'T CALLED THAT THEN.

AS HE DROPPED OUT OF COLLEGE, YOU KNOW, INVOLVED IN SOME  ACTIVISM AND PROTESTS AND THEN SAID, YOU KNOW, WHAT I  REMEMBER FROM WOODSTOCK IS THAT I AM PRETTY GOOD AT  CARING FOR PEOPLE.

AND HE SPENT A 33-YEAR CAREER  IN WORKING IN MENTAL HEALTH IN THE STATE OF NEW JERSEY.

WHAT HE SAID IS THAT I HAD A SUCCESSFUL CAREER FOLLOWING MY  CORE BELIEVES THAT I HELD AT WOODSTOCK.

I THINK FOR A LOT OF PEOPLE THAT IS KIND OF LIKE THAT.

I WOULD ALSO SAY, THE COUNTERCULTURE, LIKE A LOT OF  THINGS THAT WE EXPERIENCE EVERYDAY, RIGHT, CHANGED THE  CULTURE OF AMERICA.

THEY WANTED NOT TO LIVE IN THE  CULTURE OF THEIR PARENTS.

AND WE CERTAINLY DO NOT LIVE  IN THE CULTURE OF THE 50'S TODAY.

THERE MAY BE A LOT OF POLARIZATION BUT THERE WAS A  LOT OF GREAT LEGISLATION CHANGE THAT CAME OUT OF THE  60'S.

AN IN THE 70'S.

AND MANY OF THOSE PROGRAMS THAT WERE DIRECTLY REFLECTED  FROM CORE BELIEFS OF THE COUNTERCULTURE ARE JUST -- ARE  THE PROGRAMS THAT WE LIVE WITH TODAY.

>> Jeff: FANTASTIC.

THANKS AGAIN TO BOTH OF YOU.

TAKE CARE.

THANKS FOR WATCHING.

WE'LL SEE YOU NEXT WEEK.

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