>> Crossley: WELCOME TO "BASIC BLACK."

SOME OF YOU ARE JOINING US ON OUR BROADCAST, AND OTHERS OF YOU ARE JOINING US ON OUR DIGITAL PLATFORMS.

I'M CALLIE CROSSLEY, HOST OF "UNDER THE RADAR," 89.7.

TONIGHT: "FOOD JUSTICE IN THE COMMUNITY."

WE, LIKE YOU, ARE DEALING WITH THE EFFECTS OF THE CORONAVIRUS PANDEMIC, AND ARE TAKING PRECAUTIONS.

WE ARE WORKING WITH LIMITED STAFF, AND OUR GUESTS ARE JOINING US REMOTELY.

ONE-THIRD OF BLACK MASSACHUSETTS FAMILIES, AND ONE IN FOUR OF LATIN-X FAMILIES, CAN'T BE CERTAIN ABOUT WHERE THEY'LL GET THEIR NEXT MEALS.

THEIR NEIGHBORHOODS ARE MOST LIKELY TO HAVE MANY FAST-FOOD RESTAURANTS, AND LEAST LIKELY TO HAVE A NEARBY GROCERY STORE, OFTEN THE RESULT OF RACIST COMMERCIAL ZONING.

FOOD JUSTICE ACTIVISTS ARE ORGANIZING TO HELP COMMUNITIES OF COLOR GROW FRESH PRODUCE, AND THEY ARE WORKING WITH MAYOR MICHELLE WU'S ADMINISTRATION AS PART OF A NEW INITIATIVE WHICH WOULD MAKE HEALTHY, CULTURALLY RELEVANT FOODS AFFORDABLE.

HOW CAN THE FOOD JUSTICE MOVEMENT HELP COMMUNITIES OF COLOR SLOW THE RISE OF FOOD INSECURITY, WHICH THE PANDEMIC MADE WORSE?

JOINING US REMOTELY ARE: PATRICIA SPENCE, PRESIDENT AND C.E.O.

OF THE URBAN FARMING INSTITUTE IN DORCHESTER.

VIVIEN MORRIS, REGISTERED DIETICIAN AND FOUNDER OF THE MATTAPAN FOOD AND FITNESS COALITION.

HAE IN KIM, DEPUTY DIRECTOR OF PLANNING AND DEVELOPMENT FOR THE MAYOR'S OFFICE OF FOOD JUSTICE IN BOSTON.

AND, CASSANDRIA CAMPBELL, CO-FOUNDER, FRESH FOOD GENERATION.

WELCOME TO YOU ALL.

SO HAE IN I'M GOING TO START WITH YOU.

BECAUSE I HAD NOT HEARD THE TERM FOOD JUSTICE IN THE GETTING READY FOR THIS CONVERSATION.

SO I -- THE LAST CONVERSATION I HAD ABOUT ABOUT FOOD AND ACCESS AND ITS IMPACT ON COMMUNITIES OF COLOR WE WERE TALKING ABOUT FOOD DESERTS.

BUT FOOD JUSTICE REALLY ADDRESSES A BROADER MORE EXPANSIVE TAKE ON HOW TO CONNECT COMMUNITIES OF COLOR WITH ACCESS TO HEALTHY FOODS.

SO TELL ME ABOUT WHAT THAT MEANS AND THEN HOW THE MAYOR'S OFFICE IS WORKING TO ADDRESS THAT.

>> SURE, THANK YOU SO MUCH FOR HAVING ME.

REALLY EXCITED TO BE ON TODAY.

SO FOOD JUSTICE AT ITS CORE IS REALLY THE BASIC RIGHT FOR EVERYONE TO ACCESS FOR CULTURALLY RELEVANT AND HEALTHY FOODS.

IT'S A PLACE WHERE ECONOMIC JUSTICE AND ENVIRONMENTALIST JUSTICE INTERSECT.

OUR OFFICE CONTINUE TO SUPPORT ACCESS WORK, SUPPORTING LOCAL FOOD ECONOMIES BUT ALSO WORK WITH GROW BOSTON, BOSTON'S NEW GRO AG OFFICE HOW TO PROMOTE SUSTAINABLE AND LOCALITY FOOD PRODUCTION.

IT IS A MULTILANE APPROACH BUT WE ARE REALLY LOOKING FORWARD OF THE WORK.

>> Crossley: GIVE ME A SPECIFIC EXAMPLE OF WHAT THAT MEANS ON THE GROUND.

>> YEAH, ON THE GROUND WE DID A PILOT AROUND RAISED BEDS LAST YEAR.

WE WERE WORKING WITH BUY LOCAL FARMERS TO BUILD RAISED BEDS FOR LOW INCOME FAMILIES.

SO FOOD JUSTICE IS THINKING ABOUT HOW AND WHERE THAT FOOD IS PRODUCED AND ALSO WHO IS RECEIVING ON THE RECEIVING END OF THAT FOOD PRODUCTION.

>> Crossley: OKAY, VIVIEN MORRIS YOU HAVE BEEN TALKING ABOUT FOOD EQUITY FOR A LODGE TIME AND -- LONG TIME AND I'D LIKE TO GET YOUR TAKE ON FOOD JUSTICE, HOW DO YOU SEE IT OPERATING ON THE GROUND?

>> WELL, FOOD JUSTICE IS SOMETHING THAT WE'VE BEEN ADVOCATING FOR.

BUT THAT'S BEEN PART OF THE STRUGGLE OF ALL LOW INCOME FAMILIES, AND PARTICULARLY, FAMILIES OF COLOR IN THIS COUNTRY, FROM THE BEGINNING.

RIGHT NOW WHAT WE'VE BEEN TRYING TO FOCUS ON IS HELPING PEOPLE TO HAVE BOTH A BETTER UNDERSTANDING EVER WHAT HEALTHY FOODS ARE BUT ALSO TO APPRECIATE THOSE CULTURAL FOODS THAT ARE PART OF THEIR TRADITIONS, THAT ARE VERY GOOD FOR THEM, HEALTHY FOR THEM, AND HOW TO HAVE THEM BOTH ACCESSIBLE AND AFFORDABILITY.

INCLUDING HOW TO GROW YOUR OWN.

>> Crossley: ALL RIGHT, CASSANDRIA, PICK UP FROM THERE.

>> THAT'S EXTREMELY IMPORTANT TO US AS WELL.

WE HAVE A RESTAURANT IN THE CODMIN SQUARE AREA NOT TOO FAR FROM THE URBAN FARMING INSTITUTE AND WE TRY TO FOCUS ON CULTURALLY RELEVANT HEALTHY FOODS.

FOR EXAMPLE, IN THE SUMMERTIME WE GET OUR CAR LOADS FROM THE URBAN FARMING INSTITUTE.

WE COOK IT WITH HEALTHY PROCESSES AND WE SERVE IT UP AT OUR RESTAURANT AT AN AFFORDABLE PRICE.

>> Crossley: PATRICIA, YOU ARE WITH THE URBAN FARMING INSTITUTE AND YOU HAVE SAID A COLLARD GREEN COMING FROM THE GROUND AND GOING TO SOMEBODY IS WAY DIFFERENT THAN WHAT I COULD GET AT THE GROCERY STORE.

>> OUR GOAL IS TO GROW THE FRESHEST POSSIBLE FOODS LIKE THOSE COLLARD GREENS IN THE COMMUNITY AND TO TEACH THE PEOPLE HOW TO GROW THEIR OWN FOOD.

EITHER YOU'RE ACCESSING IT AT A FARM STAND BE IT VIVIEN'S OR YOU ARE BUILDING RAISED BEDS, IN BACKYARDS, IT'S ALL ABOUT ACCESS.

BUT THE KEY FOR US IS NOT JUST ACCESS FOR FRESH FOOD BUT THE FRESHEST POSSIBLE FOOD THAT YOU MIGHT NOT BE ABLE TO GET AT A STORE.

IF YOU HAVE A STORE NEARBY.

SO IT'S ABOUT ACCESS AND ACTUALLY TAKING CONTROL OF THE FOOD PROCESS IN OUR COMMUNITIES.

AND I WILL ADD, IT'S SO IMPORTANT TO SAY DOING IT IN PARTNERSHIP WITH THE VERY PEOPLE THAT ARE ON TODAY.

>> Crossley: OKAY, GREAT.

>> ARE PERFECTLY IMPORTANT.

WE HAD A MEAL BAG PROGRAM WE STARTED IN THE PANDEMIC.

AND WHO DID WE GO TO TO PROVIDE THOSE MEALS FOR US?

FRESH FOOD GENERATION AND WHO HELPED US DISTRIBUTE, MAMMOTH FOOD JUSTICE.

>> Crossley: I UNDERSTAND SOMEBODY ONE OF YOUR GRADUATES IS NOW IN THE MAYOR'S OFFICE OR WORK WITH THE MAYOR'S OFFICE.

>> ABSOLUTELY, ABSOLUTELY, GROW BOSTON, I'M NOT SURE WHO YOU'RE REFERENCING.

GROW BOSTON.

BUT THAT'S THE IMPORTANCE OF THIS MOVEMENT.

SHE MANAGED A FARM.

SHE KNOWS EXACTLY THE IMPORTANCE OF WHAT WE'RE DOING.

SHE ACTUALLY SERVED AT A BOARD MEMBER AS WELL WITH UFI AND NOW SHE'S CONTINUING ON THAT SAME THEME OF HOW CAN WE -- HOW CAN WE CREATE ANY MORE ACCESS TO LAND SO THAT NOT ONLY THE COMMUNITY CAN BE STEWARDS OF OUR OWN LAND BUT WE ASK HOLD THE FRESHEST POSSIBLE PRODUCE AGAIN IN PARTNERSHIP WITH EVERYBODY HERE TODAY.

>> Crossley: ALL RIGHT, I WANT TO UNPARK A LOT OF WHAT YOU ALL HAVE LAID ON THE TABLE BUT I FIRST WANT TO PUT THIS IN SOME CONTEXT.

SO THE CONSUMER PRICE INDEX JUST ANNOUNCED THIS WEEK WHAT THE PRICE INDEX WAS LOOKING FOR GROCERIES FOR EVERYBODY RIGHT NOW.

I DON'T NEED TO TELL YOU THAT INFLATION HAS DRIVEN UP THE PRICES IMMENSELY.

IT'S 8.8% HIGHER IN MARCH WHICH WAS THE LAST TIME THEY HAVE STATS FOR THAN IT WAS A YEAR AGO.

AND THEY'RE ALREADY SAYING THIS IS GOING TO GO UP THE REST OF THE YEAR AND IT'S GONE UP IN EVERY SECTOR.

SO IN OTHER WORDS MEAT IS MORE EXPENSIVE, MORE EXPENSIVE THAN FISH AND SEAFOOD.

SAME THING FOR DAIRY, SAME THING FOR PRODUCE.

SO WE'RE IN A CONTEXT WHERE IT'S EXPENSIVE FOR EVERYONE AND IN COMMUNITIES OF COLOR THAT HAVE ALREADY SUFFERED A LACK OF ACCESS, NOW AND BY THE WAY, SLOWER TO COME OUT FROM THE IMPACT OF HUNGER DURING THE PANDEMIC, THIS IS QUITE -- IT'S AN INFLECTION POINT AS EVERYBODY HAS SAID, RIGHT?

WE HAVE TO MOVE FORWARD, AND TAKING CONTROL IN MANY WAYS.

SO LET ME GO BACK TO YOU CASSANDRIA, AND TALK ABOUT WHY, WHAT YOU'RE DOING WITH FRESH FOOD GENERATION, HAS -- IS REALLY DEMONSTRATING THAT YOU CAN GET A GRIP AND MOVE IN A DIFFERENT DIRECTION AND GET SOME OF THIS FRESH FOOD THAT IS CULTURALLY RELEVANT IN THE NEIGHBORHOODS THAT NEED IT MOST.

>> YEAH, AS A FOOD BUSINESS, WE HAVE BEEN SEVERAL IMPACTED BY THE -- SEVERELY IMPACTED BY THE PANDEMIC AND WE HAVE SEEN INFLATION IN FOOD PRICES.

AND WE HAVE HAD TO BE CREATIVE HOW WE GO ABOUT THAT APPROACH.

AND SO ONE OF THE STRATEGIES THAT HAS WORKED FOR US IS WORKING WITH LOCAL FARMERS AND LOCAL PARTNERS WHO REALLY UNDERSTAND THE IMPORTANCE OF MAKING SURE THAT PEOPLE CAN WALK DOWN THE STREET, IN THEIR NEIGHBORHOOD, WHETHER OR NOT THEY'RE LOW INCOME OR MAKING ABOVE 100 K AND GET SOMETHING THAT'S HEALTHY AND ACCESS IT.

AND SO DURING THE PANDEMIC WE FOUND THAT THE BEST PARTNERS WERE OUR LOCAL FARMS AND WE STARTED WORKING WITH THE URBAN FARMING INSTITUTE WHO ALSO HAS A COMMITMENT TO MAKE SURE THAT ALL THE PRODUCE THAT THEY'RE PROVIDING IS AFFORDABLE.

SO INCORPORATING THAT INTO OUR MENU ALLOWS US TO KEEP PRICES DOWN.

AND SERVE IT AT AN AFFORDABLE RATE TO OUR COMMUNITY.

>> Crossley: AND LET'S PICK UP ON THE CULTURALLY RELEVANT WHICH I WANT ALL OF YOU TO TOUCH ON.

IN YOUR -- YOUR TEAM CASSANDRIA, YOU HAVE FOLKS FROM ACROSS THE DIASPORA OF THE CARIBBEAN.

SO YU'RE LOOKING TO CREATE HEALTHY FOODS THAT ARE USING VERY FAMILIAR KINDS OF FOOD ITEMS, TO PEOPLE FROM THESE IMMIGRANT COMMUNITIES AND BLACK COMMUNITIES.

>> YES, TWO OF OUR BEST SELLING ITEMS IS OUR EMPAN RARVETIONDAS AND THEY ARE FILLED WITH, YOU KNOW, INGREDIENTS SOURCED FROM LOCAL FARMS, MEAT THAT'S QUALITY.

SO FOR EXAMPLE WE HAVE GRASS FED BEEF.

IT JUST TASTES DIFFERENT, IT'S BETTER FOR YOUR BODY, RIGHT?

THE INGREDIENTS IN OUR VEGGIE EMPANADA TASTES DIFFERENT, IT'S GROWN IN SOIL THAT IS RICHER AND HAS BETTER NOOUT RENT CONTENTS INTO IT.

IT IS IMPORTANT FOR US TO TURN SOMETHING INTO SOMETHING THAT IS REALLY HEALTHY FOR PEOPLE.

OUR NEXT BEST SELLING ITEM IS OUR JERK CHIN.

TURNS OUT YOU CAN GET ALL THE INGREDIENTS TO MAKE JERK SAUCE IN NEW ENGLAND.

FISCAL YONS, HABANEROS, ONIONS, FREEZE IT TO HAVE IT OVER THE WIRCHT TO BE ABLE TO COOK OUR CHICKEN IN.

>> Crossley: AND PATRICIA, I LOVE YOUR STORY ABOUT GOING OUT AND SEEING SOMETHING IN A WHEELBARROW THAT SOMEBODY THOUGHT WAS WEEDS BUT IT WASN'T.

>> IT'S ACTUALLY CALLALOU.

MY FAMILY'S FROM JAMAICA.

WE REALLY USE A LOT OF CALLAL OFFERINGSU.

WHEN I SAW THAT AT THE BEGINNING OF MY WORK AT UFI THEY JUST SAID TAKE THE TWO WHEELBARROWS.

I TOOK THEM TO MY ELDER MOM, SHE CLEANED THEM UP AND SHE CALLED HER JAMAICAN FRIENDS OVER AND SAID, I'VE GOT FREE CALLALOU.

YOU CAN'T GET THIS STUFF EASILY, SO THAT'S ONE OF OUR BIGGEST SELLERS AT OUR FRIDAY FOOD STANDS.

CALLALOU.

THYME IS AN IMPORTANT GROWING MEDIUM, LOTS OF THINGS THAT ARE IMPORTANT FOR CULTURALLY RECIPES.

>> Crossley: YOU SAY OKRA IS IMPORTANT FOR HAITIAN RECIPES.

>> WE HAVE EIGHT FOOT TALL OKRA, WE'RE NOT SURE WHY IT WAS THAT TALL BUT WE HAD JUST A TON OF OKRA LAST YEAR AND IT WENT AS FAST AS WE COULD PICK I.T.

SO THAT IS CERTAINLY ANOTHER KEY CROP FOR AREAS OF ROXBURY DORCHESTER AND MATTAPAN OUR FOCUS.

>> Crossley: BACK OVER TO YOU VIVIEN ABOUT THERE CULTURALLY RELEVANT FOOD, IT IS CULTURALLY RELEVANT THAT PEOPLE ASK RECOGNIZE, BUT SOMETIMES IT TAKES A MINUTE, YOU'RE A REGISTERED DIETITIAN, SO YOU KNOW, BUT YOU CAN CHANGE PEOPLE'S MINDS OVER SOMETIME, AS I UNDERSTAND.

>> RIGHT.

AND I GUESS I WOULD SAY THAT HISTORICALLY, THE FOOD THAT WA COOKED BY PEOPLE OF COLOR AND AGAIN, I'M ALSO HISTORICALLY FROM THE SOUTH AND GREW UP THERE BEFORE MOVING TO BOSTON.

PEOPLE DID BOTH GROW FOOD IN A REALLY WONDERFUL AND HEALTHY WAY BUT THEY ALSO COOKED IT IN A HEALTHY WAY.

AND THERE'S BEEN THIS MISMOVEMENT ABOUT HOW WE HISTORICALLY RECOGNIZE EVEN THE DIETS OF BLACKS IN THE SOUTH.

THINGS LIKE FRIED CHICKEN WERE SOMETHING THAT WERE EATEN OCCASIONALLY, RIGHT?

BUT A LOT OF THE TIMES WE ATE BEANS WITH RICE, RIGHT?

SO WE GOT OUR PROTEIN LARGELY FROM PLANTS, HISTORICALLY.

AND THEN OCCASIONALLY, WE WOULD ALSO HAVE THINGS THAT MAYBE HAD A LITTLE BIT MORE FAT IN THEM.

AGAIN, SO I DON'T WANT US TO HAVE THIS VIEW THAT OUR HISTORICAL DIETS WERE UNHEALTHY.

ACTUALLY, THE FURTHER YOU GO BACK, OUR DIETS WERE HEALTHIER THAN THEY ARE NOW.

AND WHAT WE NEED NOW IS ACTUALLY MORE SHARING OF BASIC KNOWLEDGE ABOUT HEALTHY COOKING.

AND THAT'S ONE OF THE THINGS THAT WE'RE DOING WITH MATTAPAN FOOD AND FITNESS COALITION, WORKING WITH OTHER GROUPS LIKE BOBBED OF COLOR, BOSTON ORGANIZATION OF NUTRITIONISTS AND DIETICIANS OF COLOR, TO DO MORE BASIC TEACHING THE BOTH YOUNG PEOPLE AND PEOPLE OF ALL AGES ABOUT HEALTHIER WAYS TO MAKE THAT SAME FOOD THAT WE LOVE, BUT DO IT SO THAT THERE'S, YOU KNOW, LESS ADDED FAT, LESS SALT, OTHER THINGS THAT MAKE THOSE WONDERFUL FRUITS AND VEGETABLES AND PEAS AND OTHER THINGS TASTE REALLY GOOD BUT BE AS HEALTHY AS POSSIBLE.

>> Crossley: AND HAE IN, ONE OF THE THINGS THAT THE MAYOR WU'S OFFICE, THE LARGER OFFICE AND GROW BOSTON ARE BOTH DOING ARE WORKING WITH YOUNG PEOPLE AROUND SOME OF THESE ISSUES.

BUT ALSO, I WANTED TO TALK TO YOU ABOUT SOME POLICY THAT CAN POTENTIALLY MAKE A BETTER SPACE FOR MORE EMPOWERMENT IN COMMUNITIES OF COLOR AND LESS INTRUSION BY SOME OF THE ENTITIES THAT HAVE BEEN THERE FOREVER WITH UNHEALTHY FOOD.

SO THERE IS A POLICY COMING OUT OF THE WU ADMINISTRATION THAT SAYS, YOU CANNOT BUILD CERTAIN KINDS OF FAST FOOD RESTAURANTS IN POORER NEIGHBORHOODS.

TALK ABOUT WHY THIS IS IMPORTANT AS WE ARE TALKING ABOUT FOOD JUSTICE.

>> THANKS SO MUCH FOR THAT QUESTION.

YEAH, I THINK PHYSICAL ACCESS TO FOOD IS A REALLY BIG PART OF FOOD JUSTICE.

WE KNOW THAT HISTORIC POLICIES HAVE DISENFRANCHISED COMMUNITIES OF COLOR AND MADE IT HARD FOR THOSE COMMUNITIES TO PHYSICALLY ACCESS GROCERY STORES, OR GET TO PLACES IN THEIR NEIGHBORHOOD THAT WHERE HEALTHY FOOD IS AVAILABLE.

YES SO IT'S REALLY IMPORTANT TO HAVE THAT KIND OF FRAMING, WHEN WE'RE TALKING ABOUT FOOD JUSTICE.

BECAUSE IT'S ABOUT EDUCATION, IT'S ABOUT ENCOURAGING FOOD PRODUCTION, IT'S ALSO THINKING ABOUT THE STRUCTURAL FACTORS THAT WE NEED TO ADDRESS IF WE ARE TO MEET THE NEEDS OF OUR COMMUNITIES.

>> Crossley: AND WHEN YOU ARE ABLE TO PUT SOME TEETH BEHIND KEEPING OUT CERTAIN STORES OR INSTITUTIONS IN THE PAST THAT HAVE NOT LED TO ACTUALLY ACCESS, I MEAN, MAYBE YOU CAN ACCESS SOME CHIPS, BUT YOU CAN'T ACCESS THE KIND OF FOOD THAT WE'RE TALKING ABOUT HERE THAT'S CULTURALLY RELEVANT, AFFORDABLE AND GOOD FOR YOU.

IT MAKES A DIFFERENCE TO HAVE SOME POLICIES THAT THE COMMUNITY CAN STAND BEHIND AND SAY NO, YOU'RE NOT GOING TO BUILD HERE.

>> YES, ABSOLUTELY.

I CAN'T SPEAK TO THAT SPECIFIC POLICY BUT YES, I AGREE THAT FOR JUST FOR A LONG TIME ADVOCATES HAVE BEEN ADVOCATING OR HEALTHY PRODUCE IN THEIR NEIGHBORHOODS.

OUR OFFICE RIGHT NOW WORKS WITH LOCAL CORNER STORES THROUGH OUR DOUBLE FOOT BUCKS PROGRAM, WE WORK WITH FOOD BODEGAS TO INCREASE THE AMOUNT OF FOOD AND VEGETABLES THAT RESIDENTS HAVE.

WE BRING CULTURALLY AFFORDABLE AND RELEVANT FOOD TO THE NEIGHBORHOOD AND THERE'S A LOT OF ROOM IN THE FUTURE TO CONTINUE DOING THAT WORK.

>> Crossley: ONE OF THE THINGS PATRICIA THAT YOU HAVE SPOKEN ABOUT IS THE PART OF THE ACCESS PIECE IS ALSO ECONOMIC IN A DIFFERENT WAY.

THAT IF YOU ARE, AS YOU ARE, WITH THE URBAN FARM INSTITUTE, TRAINING PEOPLE TO BE FARMERS, THAT'S ACTUALLY A JOB.

AND CAN BEMENT CAN BE MANY JOBS IN THE COMMUNITY.

AND YOU'RE GETTING A WIN, WIN, POSSIBLY WIN, THREE WINS AT THE SAME TIME.

YOU HAVE 285 GRADUATES.

TELL ME WHAT THEY'RE DOING AND HOUSE THEIR SKILLS FROM WHAT THEY'VE LEARNED WITH YOU HAVE MADE A DIFFERENCE?

>> WELL, NUMBER ONE, YOU'RE CREATING AN ECOSYSTEM OF FOLKS THAT ARE WONDERFUL STEWARDS OF LAND, FOLKS THAT ARE GROWING FOOD.

AND THEN HAVING THE CAPABILITY TO WORK AT A COMMONWEALTH KITCHEN OR A FRESH FOOD GENERATION OR A WORLD FARMERS OR AN ALLENDALE FARM.

AND SO THAT'S WHAT WE'RE CREATING AND NOT ONLY THAT BUT IT'S IMPORTANT NOT JUST TO DO THAT, BUT TO BRING THOSE FOLKS BACK TO THE URBAN FARMING INSTITUTE AS WELL.

OF A STAFF OF AROUND 11 OR 12 RIGHT NOW I THINK AT LEAST SIX PEOPLE HAVE GONE THROUGH OUR TRAINING PROGRAM.

THE FIRST PICTURE YOU SHOWED WAS OF McD AND HE STARTED WITH THE FIRST URBAN FARMER TRAINING CLASS IN 2013, HE STILL IS WORKING WITH US RIGHT NOW.

AND FOLKS ALSO GO ON TO, YOU KNOW, AGAIN BECOME DEFINITELY URBAN FARMERS BUT THEY'RE ALL GROWING, THEY'RE IN SCHOOLS, THEY'RE HE TEACHING ROOFER -- TEACHING ROOFTOP FARMING AND THE UFI WILL COME IN AND BUILD RAISED BEDS.

SO IT TRULY IS THAT SYSTEM THAT WE'RE CREATING.

AND AGAIN ALL THE FOLKS ON THE PANEL HERE WE'RE WORKING TOGETHER TO BUILD MORE AND MORE OPPORTUNITIES.

VIVIEN MORRIS IS DOING THE SAME, CASSANDRIA IS DOING THE SEAM, AGAIN ELEVATING OUR COMMUNITY AND BEING ABLE TO TEACH OTHER PEOPLE.

THE TEACHERS BECOME THE TEACHERS.

>> Crossley: LET ME ASK YOU A QUESTION PATRICIA BEFORE I MOVE ON TO MY OTHER GUESTS.

WHAT IS THE DIFFERENCE BETWEEN AN URBAN FARM PARCEL BECAUSE YOU HAVE SEVERAL IN THE CITY, THAT IS PROFESSIONAL, SOMETHING I DESCRIBE, THAN SOMETHING I MAKE IN MY YARD, YOU GET MY POINT.

WHAT IS YOUR DIFFERENCE?

>> WE'RE GROWING TO SELLING, AS OPPOSED TO JUST GARDENING.

WE ARE CERTAINLY TEACHING THE COMMUNITY TO GROW THEIR OWN FOOD AS WELL.

IT'S GREAT WHEN YOU COME TO THE FARM STAND BUT LET'S TEACH YOU HOW TO DO IT.

>> Crossley: CASSANDRIA I'M INTRIGUED BY YOUR STORY HOW YOU GOT STARTED, WALKING AROUND ROXBURY, WHY IS THERE ALL THIS STUFF HERE ALL THE REGULAR FAST FOOD RESTAURANTS I CAN SEE MOST ANYWHERE BUT THEY ARE CLUSTERED IN MY COMMUNITY AND THEY ARE NOT OTHER OPTION ASK?

ING TALK TO ME ABOUT THAT TRANSFORMATION AT MOMENT.

>> STARTED IN 2013, IT WAS VERY SELF SERVING, RIGHT?

I WANTED TO LIVE IN A NEIGHBORHOOD WHERE I COULD WALK DOWN THE STREET AND GET SOMETHING HEALTHY ON THE STREET.

ANY TIME I WANTED TO GET SOMETHING HEALTHY I HAD TO HOP IN MY CAR AND GO SOMEWHERE TO GET SOMETHING HEALTHY.

I KNOW HEALTHER OPTIONS IN OTHER PLACES, I WANT TO MAKE SURE WHEN I DO HAVE KIDS THEY CAN HAVE THE JOY OF WALKING DOWN THE STREET AND HAVING OPTIONS.

AND SO IN 2015 I THINK VIVIEN MORRIS KNOWS THE STATISTICS PROBABLY BETTER THAN ANYONE ELSE, MATTAPAN HAD THE HIGHEST IBD'S HIGHEST OBESITY RATE IN THE CITY.

IF YOU WERE AN ADULT LIVING IN MATTAPAN THERE WAS A 30% CHANCE YOU WERE GOING TO BE OBESE.

AND THAT HAS TO DO WITH THE FOOD OPPORTUNITIES IN THAT NEIGHBORHOOD.

AND SO NOT ONLY WAS IT, YOU KNOW, ME SELFISHLY WANTING TO EAT HEALTHY FOODS, AND WANTING IT IN MY OWN NEIGHBORHOOD, BUT REALLY, WANTING PEOPLE IN MY COMMUNITY AROUND COMMUNITIES THAT LOOK LIKE MINE, TO HAVE THE OPPORTUNITY TO CHOOSE HEALTHIER OPTIONS.

IF THAT'S WHAT THEY DESIRE.

>> Crossley: AND I JUST WANT TO EMPHASIZE THAT WHEN WE SAY HEALTHY IT'S NOT LIKE TAKING MEDICINE.

WE'RE TALKING ABOUT REALLY GOOD FOOD THAT TASTES GOOD.

THAT'S THE IMPORTANCE.

>> IT HAS TO TASTE GOOD BEFORE WE CAN HAVE ANY OTHER CONVERSATION.

>> Crossley: EXACTLY, RIGHT.

VIVIEN I JUST READ A RECENT REPORT.

AS SOME MAY KNOW WE HAVE HIGH RATES OF DEMENTIA IN OUR COMMUNITY AS PEOPLE AGE, COMMUNITIES OF COLOR BUT CERTAINLY AMONG AFRICAN AMERICANS IT'S RISING.

AND THERE WAS A STUDY THAT SAID, A PLANT BASED DIET CAN ACTUALLY SLOW COGNITIVE DECLINE IN BLACK COMMUNITIES, IN BLACK ADULTS.

THAT'S PRETTY -- THAT SAYS IT ALL RIGHT THERE, RIGHT?

>> ABSOLUTELY.

AND AGAIN, HISTORICALLY, WE HAVE ALWAYS LOVED PLANTS.

YET THE PORTION OF OUR DIETS THAT ARE PLANT BASED HAS GONE DOWN AND DOWN AND DOWN OVER THE YEARS.

AROUND THE THINGS THAT WE LOVE, I PERSONALLY LOVE BLUEBERRIES AND BRU BLUEBERRIES HAVE A VERY POSITIVE EFFECT ON MAINTAINING COGNITIVE SKILLS AND ABILITIES.

SO -- BUT NOT JUST THOSE, YOU KNOW, ALMOST ALL OF THE FRUITS AND VEGETABLES AND AGAIN, THAT'S WHY HAVING THAT AS YOUR NORMAL LIFE AND THE EASY ACCESS TO THEM, WHETHER AGAIN IT'S THROUGH, YOU KNOW, THE GROCERY STORES IN OUR COMMUNITY THAT HAVE MORE OF THOSE, WHETHER IT'S OUR FARMERS MARKETS, WHETHER IT'S OUR COMMUNITY GARDENS.

YOU KNOW, AND WE'RE TRYING TO EVEN BUILD PLACES THAT ARE TOTALLY ACCESSIBLE TO EVERYBODY AND WHAT WE HAVE IS A FOOD FOREST THAT WE ARE JUST OPENING NOW IN MATTAPAN.

>> Crossley: WHAT IS THAT VIVIEN, TELL US WHAT THAT IS.

>> A FOOD FOREST IS A FOREST-TYPE PLACE WITH LOTS OF TREES, BUT THAT ALSO FOCUSES ON PLANT BEARING, FRUIT BEARING TREES, SHRUBS, ET CETERA.

SO IN OURS WE HAVE PEAR TREES, WE HAVE PAW PAW TREES, WE HAVE BLUEBERRY BUSHES WE HAVE GRAPE VINES AND IT IS TOTALLY OPEN TO THE PUBLIC.

SO ANYBODY WALKING THROUGH THAT NEIGHBORHOOD, CAN COME RIGHT IN, IF IT'S THE SEASON WHEN THOSE THINGS ARE RHYME JUST PICK IT AND EAT IT -- RIPE JUST PICK IT AND EAT IT.

>> Crossley: OKAY.

HAE IN, I JUST WANTED TO EMPHASIZE THAT THERE ARE SOME PROGRAMS THAT PEOPLE NEED TO KNOW ABOUT THAT SNAP FORMERLY KNOWN AS FOOD STAMPS, LONG AGO CHANGED THE POLICY ABOUT BEING ABLE TO BE USED AT FARMERS MARKETS.

SO THAT'S VERY IMPORTANT.

BUT YOU ALSO SAY THERE IS SOME UPCOMING PROGRAMS LIKE SUMMER EATS THAT COMMUNITIES SHOULD KNOW ABOUT AS WELL.

>> YEAH, THANK YOU FOR THE OPPORTUNITY TO SPEAK ON OUR PROGRAM.

SO WE HAVE LIKE THE PROGRAM I SPOKE ABOUT, WE HAVE THE PROGRAMS AS WELL AS HIT WHAT YOU JUST MENTIONED IN THE FARMERS MARKET.

WE HAVE A PROGRAM CALLED BOSTON EATS WHICH IS A SUMMER PROGRAM THAT OFFERS FREE MEALS TO YOUTH UNDER 18 ACROSS THE CITY.

SO WE PARTNER WITH COMMUNITY RENOVATION, OTHER AREAS WHY YOUTH CONGREGATE AND ANYONE WHO IS UNDER 18 CAN COME AND RECEIVE A FREE MEAL THERE.

SO PLEASE LOOK OUT FOR THAT.

IF YOU ARE INTERESTED IN BEING A SITE PLEASE LET US KNOW TOO.

>> Crossley: YOU GUYS HAVE GIVEN US SOME VERY PRACTICAL ON THE GROUND WAYS OF BEING ABLE TO ADDRESS THIS GAP AND WE ARE GOING TO CONTINUE THE CONVERSATION ON THE OTHER SIDE OF THIS.

THAT'S THE END OF OUR CONVERSATION AND THE END OF OUR SHOW NOW.

THANK YOU FOR JOINING US AROUND STAY WITH US AS WE CONTINUE OUR CONVERSATION ON OUR DIGITAL PLATFORMS, FACEBOOK AND YOUTUBE.

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