What’s Cooking, San Quentin?

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.

Alissa BernsteinWhat’s Cooking, San Quentin?

EBT Kicks of Spring 2015

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.

Alissa BernsteinEBT Kicks of Spring 2015

The Final Mile client Partners In Health Wins REACH Award for work in Navajo Nation

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.

Alissa BernsteinThe Final Mile client Partners In Health Wins REACH Award for work in Navajo Nation

Kale Chronicles

“How do you feel about Kale?” “I love kale. That shit is awesome!” Journalist Jennifer Chaussee interviews six strangers about kale. (audio)

JaspalKale Chronicles

SPAM®: Salty and simple, and stretches a lot

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?

JaspalSPAM®: Salty and simple, and stretches a lot

What we ate on Thanksgiving

Delicata Squash Closeup

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?

JaspalWhat we ate on Thanksgiving

Eating bugs: Innovating around disgust

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.

JaspalEating bugs: Innovating around disgust