Defining a Healthy, Resilient Food System

Health is a changing state of balance.

A healthy food system is a living network, non-hierarchical and springing from mutual agreements to cultivate health, diversity, equity, and economic balance.

Because everyone must eat to live, it must adapt to environmental, social, and political changes while stewarding the well-being of land, workers, production, and eaters. This food system is grounded in gastronomic traditions, small-scale farming practices, and the need to provide for future generations. 

Its respect for diversity of people, eco-systems, and choices ensures the best practices for cultivation and production in accordance with local need and capacity.

Connected enough to sustain local bio-diversity, cultural identity, nourishment, and sense of purpose, this system provides equal access to whole, contaminant-free ingredients.

When change occurs, the community-minded system, where everyone has a voice, can collaborate to make decisions based on the health of people and planet. 


How does the media define a healthy, resilient food system?

Mother Earth News shapes its definition around goals:

  1. Focus on community empowerment to grow food and seek out natural remedies to heal friends and family;

  2. Promote research in the field of agro-ecology in order to influence congressional farm policy;

  3. Sell publications and subscriptions to educate privileged members of the food system about gardening, natural health, and consumption.

Through their primary strategy of publishing research and education, this media outlet works to catalyze change among its readers.

I will be working to shape this definition for the Northeast bio-region during the upcoming Food Solutions New England Summit.

How do you define a healthy food system?

Please leave your comments here.

Food Justice, Food Sovereignty

Many who live in Vermont have unique perspectives on food. These voices are the catalyst that can bring a new narrative of health, empowerment and solidarity to the food justice movement.

By interviewing members of this state’s food system, I have learned a great deal about food justice and public health in Vermont. The stories of food shelf staff, migrant workers, and Abenaki elders reveal the need for a new conversation: one that is more radical and inclusive.

Thanks to the Farm to Plate Network (F2P), Vermont is working to connect all people with their sources of nourishment in the way that upholds the values of public health through wholesome nutrition, affordability, and equity. I invited some of those whom I interviewed to share their stories at the F2P Network’s convening in October 2013. Storytelling proved to be an effective way of engaging with the audience on topics of food justice, culinary traditions, and public health.

At an F2P Food Access Working Group meeting, John Sayles, CEO of the Vermont Foodbank, stated that, “we ought to be working to put ourselves out of a job”. This subtle acknowledgment of the way in which the emergency food system has become institutionalized and thus generated dependency is a step in the direction of identifying pinch points in the system and leveraging them for change. A fellow food activist re-iterated that comment to me later in the day and followed it with his belief that, “we cannot accept the status quo anymore, which is stuck in managing and maintaining poverty”.

To this end, the Foodbank has partnered with Capstone Community Action to create the Community Kitchen Academy (CKA), a culinary training program aimed at providing graduates with sustainable employment in the food system. I conducted an interview with a woman who used to visit the Barre Food Shelf to find supplemental nourishment. Now, she manages it.

As a single mom supporting three children, she realized that change was necessary in order to move from poverty to stability and health. By attending the CKA program, she gained the skills necessary to participate in the local food system and support her family. Because she was once a recipient of the services she now provides, she gave the feedback necessary to change the system. The Barre Food Shelf now distributes whole fruits and vegetables and prepared meals made with local ingredients.

Some of those who labor to cultivate these Vermont ingredients are migrant farm workers. These folks are crucial to the success of this state’s agricultural economy. Yet, their voices may go unheard because of their non-resident status. They endure treacherous travels from Mexico to find work on dairy farms. Often, they leave their homes because their land has been taken and there is not any work available for them any longer. Ironically, displaced farmers who are forced to migrate to support their families are working to maintain many of Vermont’s rural farms, which are also barely able to survive.

“It is essential to educate others about the traditional seeds and honor the native people who have grown and saved them”, one farmer explains to me. This is food sovereignty, which respects the right for all people to define their own food systems from the ground up. Originally elucidated by La Via Campesina in 1996, food sovereignty is rooted in the ongoing global struggles over control of food, land, water, and livelihoods. This international peasant movement focuses instead on people re-gaining and maintaining access to their land, enjoying the food they produce, honoring culinary traditions, and valuing all members of the food system.

Food sovereignty is at the core of the radical approach necessary to re-define food access as food equity solidarity, self-reliance, and inter-dependence. The Farm to Plate Network continues to bolster momentum within Vermont’s food system by collaborating on initiatives that leverage food-related successes as stepping stones towards the goal of all Vermonters consuming 10% of the food produced in-state by 2020.

Vermont needs a new narrative: one that is radical – rooted in prevention and empowerment – and more inclusive – acting on the needs of all people who live here. By updating the food access narrative, Vermont can make significant strides in addressing the root causes of food insecurity and engender system-wide behavior change to meet its goals.

With gratitude:

Barre Food Shelf Coordinator Kristin Hall

Vermont Food Bank CEO John Sayles and staff member Michelle Wallace

Farm to Plate Network Directors Erica Campbell and Ellen Kahler

Migrant Justice Network Coordinator Abel Luna and Farm Worker Enrique Balcazar

Interaction Institute for Social Change staff Cynthia Parker and Curtis Ogden

Food First: statistics from Director Eric Holt-Gimenez (2013)

La Via Campesina: food sovereignty statistics (from 1196 to the present)

Hunger FreeVermont: food access and poverty in Vermont statistics and report (2012)

Farm toPlate Network Report: statistics about local food distribution, access, consumption (2014)

Gottlieb et al. Food Justice. MIT Press, 2013.

Wittman et al, editors. Food Sovereignty. Fernwood Publishing, 2010.


Defining a Healthy, Sustainable Food System

Happy New Year! 

This is a time of renewal.

I like to soak up the sunrise, appreciate the sunset, and spend dark nights in peaceful reflection. 

As part of my personal and professional goals for this year, I would like to hear more from you.

What is your definition of a healthy, sustainable food system?

Here is mine.

Health is a changing state of balance.

A healthy food system is a living network, non-hierarchical and springing from mutual agreements to cultivate health, diversity, equity, and economic balance.

Because everyone must eat to live, it must adapt to environmental, social, and political changes while stewarding the well-being of land, workers, production, and eaters. This food system is grounded in gastronomic traditions, small-scale farming practices, and the need to provide for future generations. Its respect for diversity of people, eco-systems, and choices ensures the best practices for cultivation and production in accordance with local need and capacity. Connected enough to sustain local bio-diversity, cultural identity, nourishment, and sense of purpose, this system provides equal access to whole, simple, contaminant-free ingredients.

When change occurs, the community-minded system, where everyone has a voice, can collaborate to make decisions based on the health of people and planet. 

Here is the definition created by 

Mother Earth News


  1. Focus on community empowerment to grow food and seek out natural remedies to heal friends and family;

  2. Promote research in the field of agro-ecology in order to influence congressional farm policy;

  3. Sell publications and subscriptions to educate privileged members of the food system about gardening, natural health, and consumption.

These are the strategies they use to bring it about:

  1. Research: They request donations to support non-profits such as the Union of Concerned Scientists, whose research and reports model sustainable farming practices. They promote farm policy by encouraging reader to write letters to congress on behalf of farmers, sound farming practices, and research.

  2. Education: They inform readers about conferences to learn more about sustainable farming practices. This invitation comes with mention of the conferences’ corporate sponsors such as Clif Bar, Nutiva and Driscoll’s.

  3. Access: They work to build community food security by inspiring readers to create the conditions in their lives for equitable food access in their communities through blog posts about personal stories.

What is your definition of a healthy, sustainable food system?

What do you need to participate in the regional food system, cook meals from scratch with whole ingredients, and include more fruit and vegetables in your diet?


Picnic Time

As the weather gets warmer and the brilliant shades of green decorate the countryside, take time to sit outdoors and enjoy a meal. Bring your favorite foods, and remember to drink plenty of water.

Here are some recipe to inspire your next picnic.


Tahini, roasted sesame seed butter, is one of the best vegan sources of calcium to promote healthy bones, teeth and heart.

You will need:

  • 1/3 cup tahini

  • 1/4 cup water

  • 1/3 cup dates, chopped

  • 3 tablespoons maple syrup

  • 1 1/2 cups oats

  • pinch salt

1/2 teaspoon each: nutmeg, cinnamon and cardamom

3 Tbsp olive oil

Preheat oven to 350.

In a food processor mix together the dates, water, tahini, and maple until creamy and blended.

Pour into a bowl and mix together with the oats, salt, spices and olive oil.

Scoop out spoonfuls of the batter on a cookie sheet.

Bake for 15-20 minutes, to desired crispness.


This is a nourishing and creative way to enjoy a gluten-free feast and honor the gastronomic traditions of Central and South America.

For 6 people, you will need:

  • 12 corn tortillas

  • 1 cup queso fresco or any cheese you like

  • 1 quart cooked beans -  I like pinto or black beans

  • 2 fresh limes, cut into quarters

  • 1 cup purple cabbage, shredded

  • salsa fresca 

To prepare salsa fresca, chop:

  • 2 ripe tomatoes

  • 1 red onion

  • 2 cloves garlic

  • 2 handfuls cilantro or parsley if you prefer

  • In a bowl, mix these together with:

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • juice of 1 lime

Assemble tacos, drizzle with salsa, and enjoy!


This Middle Eastern dish is full of vegan protein and fiber from the chickpeas and polyunsaturated fat from the avocados.

You will need:

  • 1 ripe avocado, cut in half, skin and stone removed

  • One 14 ounce can chickpeas, drained and rinsed OR 1 1/2 cups cooked chickpeas

  • One clove garlic, chopped

  • 1 tablespoon tahini

  • Juice of 1 lemon

  • ½ teaspoon each: paprika, coriander, and cumin 

  • 1/2 teaspoon salt, or to taste

  • 6 pieces of pita bread for serving

Blend all of the ingredients in a food processor until smooth.

Chill in the fridge for one hour before serving with pita bread.


Women in Food

March is Women's History Month, and I invite you to honor the role of women in food. How do you see this role in your life, family, and community?

Here are some accounts of women in food history from historian Alice Ross.

It has been suggested that the division of food responsibility was a consequence of women's limited mobility, resulting from childbearing and extended periods of childcare. In any case, their familiarity with plants and their own identification with creating new life (the male role having been as yet unrecognized) were undoubtedly factors in their monumental innovation, the formation of the first organized agriculture (c. 8000 B.C.E.). Women often cooked grains and vegetables, singing songs about the food as they prepared it as a way to bind family and community as well as pass on food preparation methods to children.

Evidence of the high regard women earned is reflected cross culturally in the stories of universal origin even up to and including subsequent patriarchal systems. For example, in ancient Greco-Roman mythology, the story of Demeter (Ceres), the goddess of agriculture and fertility, and her daughter Persephone (Proserpina) acknowledge women's responsibility for developing agriculture, the origin of growing seasons, and the agrarian skills that they taught people. In distant Mexico people worshipped Ceres' counterpart, the pre-Aztec Great Corn Mother known as Chicomecoatl; variants of her story abound. She is Earth Goddess who teaches how to grow food from her body. Often her body was sacrificed, as she demanded, so that her children could grow food on it. This is a constant reminder to her descendants to treat the land as their Mother.

Food Allergens

Food is such an emotional topic in our lives. We need it to live, we feel good, bad, or somewhere in between when we eat it, and its nutrients, or lack thereof, deeply impact the well-being of all living beings, including the planet.

I believe that cooking my own food is a radical and revolutionary act. I try to grow some of my own food, too, which requires a profound lifestyle shift. It is neither the way of convenience nor of instant gratification.

The more I research processed food, the more I realize its potentially harmful health impacts. Here are my latest findings.

In summary:
Read the labels on packaged foods.
Try to cook more of your own, additive-free food.

The details:

Xantham Gum:
A polysaccharide secreted by the bacterium Xanthomonas campestris 
used as a food thickening agent and a stabilizer. It is produced by the fermentation of glucose, sucrose, or lactose. It may be derived from a variety of sources that are common allergens, such as corn, wheat, dairy, or soy. Anyone with known sensitivities or allergies to these foods is advised to avoid it

Tapioca Starch:
This root vegetable is native to Brazil and spread throughout the South American continent by way of Portuguese and Spanish explorers. It is now cultivated worldwide. In Brazil, the cassava plant is call mandioca while its starch is called tapioca. The name tapioca is derived from the word tipi'óka, the name for this starch in the local Tupí language. This Tupí word refers to the process by which the starch is made edible. Today, the commercial process of extracting starch from cassava root is highly chemical and requires class 3 solvents akin to rubbing alcohol. Over time, the residues of this starch can affect overall health, both of the human body and of the groundwater surrounding processing plants. 
What questions do you have about other strange and mysterious ingredients? Email me at lisa[at] and I will research them for you.

Indigenous Vegetables

Dear Scientists,
Instead of putting our energy into GMO research and production, could we try to highlight the abundance that is already present?

Thanks to Food Tank for this list of 15 indigenous vegetables, which are nutritious, delicious, and contribute to the livelihoods of people around the globe.

1. Amaranth: This versatile plant, which grows quickly in the humid lowlands of Africa, is a leafy vegetable typically consumed in Togo, Liberia, Guinea, Benin, and Sierra Leone. The plant thrives in hot weather and is an excellent source of protein, vitamins, and essential minerals, including calcium, iron, magnesium, potassium, and zinc.

2. Bunya Nut: Bunya nuts have long been a prominent food in the culture of Australian Aboriginals - so much so that, prior to European settlement, Aboriginal tribes would travel long distances to attend festivals celebrating the Bunya season. The Bunya nut is similar to the chestnut, both in appearance and taste. The nuts grow on enormous Bunya pines in the few rainforest regions on the continent.

3. Cowpea: Originating in Central Africa, this legume is one of the region’s oldest crops. It is also drought resistant and can thrive in poor soil conditions. In addition to the peas, the leaves of the plant are also consumed.

4. Enset: Also known as the false banana, enset is native to tropical regions of Africa. The plant’s outward appearance resembles that of a banana tree, but the two actually are very different. Fruit of the enset tree is inedible, so the plant is primarily grown for the meat inside its trunk and roots. The pulp inside the tree is similar in both taste and appearance to a potato. Enset has been a staple crop in Ethiopia for thousands of years.

5. Filder Pointed Cabbage: The cruciferous vegetable provides a rich source of beta-carotene, vitamins C and K, and fiber, and it serves as an antioxidant and anti-inflammatory. Cabbage can be stored cold for months at a time and is eaten in the winter when other vegetables are dormant.

6. Formby Asparagus: Formby asparagus is notable for its coloration: white base, green stem, and purple-tinged tip. The vegetable is rich in protein, fiber, vitamin B6, calcium, magnesium, and zinc. It aids in protein synthesis, reduces calcium loss, and has antioxidant properties.

7. Hinkelhatz Pepper: The Hinkelhatz pepper has been cultivated by the Pennsylvania Dutch since the 1880s. The plant produces small, heart-shaped peppers with a red or yellow color. Hinkelhatz peppers have a stocky, spicy flavor, so they are frequently pickled or pureed into a pepper vinegar used as a food topping. The pepper is important because it is cold-tolerant, pest and disease-resistant, and a prolific producer.

8. Kumara: Also known as the sweet potato, kumara is cultivated in many Pacific Islands and was a staple crop for hundreds of years. The vegetable is a great source of protein, vitamins A and C, iron, calcium, and fiber.

9. Lifou Island Yam: This starchy tuber plays an important role in both nutrition and food security in many Pacific Island nations. The vegetable is also very versatile--it can be roasted, fried, grilled, boiled, smoked, or grated. Yams are important because they can be stored for long period of time, and the vegetable has a social and cultural significance on many islands.

10. Målselvnepe Turnip: This hardy, root vegetable variety has been improved over the years through selective cultivation in Norway. It has a strong and distinct taste compared to other turnip varieties. It can be eaten raw, roasted, baked, and boiled, and is frequently used to enhance the flavor of soups, salads, and side dishes. The turnip is an excellent source of vitamin C and potassium.

11. Mungbean: The mungbean is important in Asian diets and valuable for its easily digestible protein. High levels of iron in the vegetable can help improve the diets of the most vulnerable women and children, and mungbean production offers an opportunity for increased income for small-scale farmers. In addition, the vegetable can fix nitrogen in the soil, making it valuable for crop rotations.

12. Okra: The edible green seed pods of this plant are a common ingredient in soups and sauces and popular in Indian and Pakistani cuisine. Okra is also an important export crop in The Philippines, Thailand, Malaysia, and Vietnam. The vegetable is a rich source of vitamins and minerals and the seeds provide quality oil and protein.

13. Papalo: This popular herb, known for its strong skunk-like smell, is used in the American Southwest, Mexico, and South America. Papalo, typically eaten as a garnish, is valued for its medicinal properties, including regulating blood pressure, relieving stomach disorders, and addressing liver problems. This unique herb has a hardiness to heat, allowing it flourish in hot climates.

14. Perinaldo Artichokes: This popular thistle vegetable, valued for its tasty center, is native to the Mediterranean region and originally cultivated in ancient Greece. The edible flower bud is a good source of fiber, vitamin C, folic acid, and various minerals. This variety of artichoke is drought resistant and very hardy.

15. Rourou (Taro Leaves): In a number of Pacific Island countries, including Fiji, taro leaves are eaten and used in various cooking techniques. The leaves provide an excellent source of vitamins A and C. The leaves also have a social importance in ceremonial feasts and are a good local cash crop. In addition, the corms of the giant swamp taro plant have the potential to help feed a large number of Pacific Island countries.

Genetically Modified Organisms

Based on research by two scientists, UC Berkeley’s Ignacio Chapela and former Scotland Rowett Research Institute researcher and plant genetic modification expert, Arpad Pusztai, the health effects of genetically modified organisms (GMOS) are questionable.

Click this link to read Pusztai's controversial research on the potential threats of GMOs.

According to Chapela and Pusztai's studies, when a transgene functions in a new cell, it may produce different proteins than the ones intended. They may be harmful, but there’s no way to know without scientific testing. Even if the protein is exactly the same, there are still problems.

Arpad Pusztai and other scientists were shocked at their results of animals fed GM foods. His results were cited above. Other independent studies showed stunted growth, impaired immune systems, bleeding stomachs, abnormal and potentially precancerous cell growth in the intestines, impaired blood cell development, and more.

To read an article about the potential threats of GMO foods, visit Mother Earth News.

Clean 15 & Dirty Dozen

Because we must eat to live, it is important to recognize that nourishment is a basic way to be well and prevent disease. Tools exist to help shoppers choose healthy, affordable food.  The Environmental Protection Agency has conducted extensive research proving that pesticides in our food and water have health and environmental risks. Consumption of certain pesticides is linked to cancer and neural toxicity. To read more, click here

In response to public concern, the Environmental Working Group started publishing a ‘Shopper’s Guide to Pesticides in Produce’ eight years ago.  Researchers update the list annually, analyzing pesticide testing data from the Department of Agriculture and Food and Drug Administration to determine which foods retain detectable pesticides after being washed or peeled.  
The guide targets commercially grown food, separating it into two categories. It lists the ‘dirty dozen’: fruits and vegetables that transfer pesticide residues to the human body. It also itemizes the ‘clean fifteen’: produce that does not store pesticides and can be purchased conventionally. This resource strives to help shoppers consume as many fruits and vegetables as possible in an affordable way. For details, click this link

The "Dirty Dozen Plus"
Buy these organically whenever possible.

1. Apples
2. Celery
3. Cherry tomatoes
4. Cucumbers
5. Grapes
6. Hot peppers
7. Imported nectarines
8. Peaches
9. Potatoes
10. Spinach
11. Strawberries
12. Sweet bell peppers
+ Kale and collard greens
+ Summer squash
Kale, collard greens, and summer squash were added to the "avoid" list because they were contaminated with organophosphates, pesticides that pose a particularly high risk to the children's IQ and brain development even at low doses, and organochlorines, pesticides linked to stunted growth in kids.

The "Clean 15"  
These are ok to buy conventionally.
1. Asparagus
2. Avocados
3. Cabbage
4. Cantaloupe
5. Sweet corn
6. Eggplant
7. Grapefruit
8. Kiwi
9. Mangos
10. Mushrooms
11. Onions
12. Papayas
13. Pineapples
14. Frozen sweet peas
15. Sweet potatoes
Pesticide residues aside, there are other reasons it's important to support organic 100 percent of the time, if you can, including protecting farm workers and local waterways from toxic pesticides that don't typically wind up in our food.

Celebrate Workers and Local Food!

Happy International Workers Day! 

Migrant March May 2011
Demonstration in Dhaka

Today, it's more important than ever to recognize the challenges facing farmers and workers across the food system.


Farmers and farm workers, cooks, servers, cashiers, slaughterhouse workers, food factory workers, baristas, fast food employees, and many other groups are fighting for bettering working conditions, including fair wages and better prices for their crops, healthcare, gender equality, better safety conditions, and other basic human rights.Recognizing the challenges farmers and workers face--as well as the innovations they're developing--is critical for true food system sustainability.

You can start by eating more local food and asking your local farms to support their workers with fair wages.

Eating more local and seasonal foods can be easy, inexpensive and delicious!  

Here are 10 ways to eat more local food.  Thanks to Food Tank for this information.

Join a CSA (Community Supported Agriculture) program. CSA members pay for a weekly, bi-weekly, or monthly subscription, and get in return a box of vegetables and other locally-produced foods such as cheese, eggs, and breads or other food items. The CSA benefits farmers because they receive payment early in the season, and benefits consumers by giving them a box of fresh, local produce. You can search for local CSAs through Local Harvest’s website.

Plant your own garden. It doesn’t get more local than your own back yard! Michele Owens’ book Grow the Good Life offers advice to beginner and experienced gardeners alike.

Learn what is in season. Buying seasonal local produce ensures that you are supporting your area’s farmers, as well as providing your family with the freshest food possible. Organizations like Pennsylvania’s Buy Fresh Buy Local help consumers see what is seasonal in their state.

Shop the local farmers markets. One of the oldest forms of direct marketing for famers, local farmers markets are gatherings where local growers can sell their fresh produce and value-added products. The U.S. Department of Agriculture (USDA) has set up a search engine for consumers to find information about their nearest markets.

Visit "Pick-Your-Own" farms. Pick-Your-Own Farms are farms that allow customers to come in and pick their own produce, sometimes for a small fee. Similarly, gleaning programs have been established where consumers volunteer their services to pick produce that would have otherwise been wasted and donate it to local food banks for distribution.

Research your restaurants. Farm-to-table cooking has become one of the hottest restaurant trends in recent years and, often, chefs will include the origin of their product on their menus. Organizations like Clean Plates have started compiling locavore restaurants into databases to make it easier and more enjoyable for consumers to eat healthily and sustainably in their local restaurants.

Check your food labels of origin. Country of Origin Labeling Regulations require retailers to label the places of origin of their seafood, meats, produce, and nuts.

Join a local food co-op. Food cooperatives are customer-and-worker-owned businesses where the customer pays a nominal annual fee and is, in turn, provided with high-quality, local food products.

Freeze, can and preserve. During the bountiful summers, abundant fruits and vegetables can be frozen, canned and preserved for fresh, local produce later in the year.

Buy Fair Trade. Search for Fair Trade certified products if local is not an option. Fair Trade USA uses a market-based approach to empower farmers to get a fair price for their work and harvest and contribute to their local economies.

For details, visit

Speak Out About Food and Health

"Cook", says Michael Pollan. It's the easiest way to tell Big Food you aren't interested in their junk. The amount of time we spend in our own kitchens has fallen by 40 percent since 1965, Pollan writes in his new book, Cooked: A Natural History of Transformation. 

Click this link to purchase the book.

Pollan examines how Americans spend time in front of TVs and computers, "outsourcing," as he puts it, the job of cooking to corporations and restaurants. The result? A serious obesity problem and an industrial agriculture system reliant upon unsustainable methods. What can we do to get healthy and take food back into our own hands? COOK!

You can also speak out about food and health.

Come to Montpelier's Health Care Rally tomorrow, May 1st, on the Statehouse lawn from 11am to 4 pm.
Health care is indeed a human right, and comes with healthy food.

May 1 Rally Raising voices to
Put People First!
Schedule of Events:

11:30am - Arrival for Put People First March, Statehouse lawn.
11:45am - March Kickoff
12:45pm - Return to Statehouse. Group Photo. Put People First Framing.

1:15pm - Action Fair on the Lawn, including:

Health Screening Clinic.
This project is a collaboration between the Healthcare is a Human Right Campaign, Vermont Federation of Nurses and Health Professionals and various independent health providers.

Healthy Environment Livable Planet Space.
This project is brought to you by the VWC, Rising Tide VT, and 350VT.

The People's Kitchen.
Making sure that everyone in our community has access to healthy food, all thanks to donations and volunteer time.

Youth for a better World.
This space is a collaboration between the Vermont Early Educators United, Vermont Parents United and members of the Vermont NEA.

Participatory Visual Art and Song Writing Projects.