Sustainability News

By: Jillian Dy, ASU Food Systems graduate student.

Chad Maisel is well aware of the powerful platform for change he is afforded through his job. As Director of Racial and Economic Justice at the White House, he makes high stakes policy decisions every day that impact millions of Americans. His portfolio includes immigration, economic mobility, and racial justice. If you’re wondering if it’s easy to sleep at night with that kind of responsibility – it’s not.

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By: Nick Benard, ASU Food Systems graduate student.

“So when I write of Maine cookery, I think I am writing American. I think I am writing about the old virtues we think of as part of our culture: resourcefulness, ingenuity, boldness, and imagination.” - Robert P. Tristram Coffin

Sitting in Congresswoman Chellie Pingree’s office, surrounded by artwork, newspaper clippings, photographs, and other memorabilia celebrating the breadth and bounty of Maine’s agriculture and wilderness, I was reminded of Tristram Coffin’s love-letter-disguised-as-a-cookbook, Mainstays of Maine. Published in 1944, it’s not so much a collection of recipes as it is a gentle recounting of what makes Maine a unique part of the American landscape. As Congresswoman Pingree talked to our class of master’s students from Arizona State University, we heard a similar story of resourcefulness and imagination, but also one of Maine’s shifting role in agriculture.

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By: John Gifford, ASU Food Systems graduate student.

A panel of non-governmental organization (NGO) leaders spoke to ASU’s sustainable food systems graduate students during a May 2022 food-policy immersion experience in Washington, DC. Included among this panel were Ferd Hoefner, Michael Fernandez, Ann Mills, and Doug O’Brien.

Ferd Hoefner is a Washington, DC-based consultant working on behalf of multiple organizations with interests in federal farm, food, and environmental policy. His background includes over 30 years as the National Sustainable Agriculture Coalition’s policy director and lead Washington representative. Additionally, Ferd is a senior fellow with Arizona State University’s Swette Center for Sustainable Food Systems. 

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By Elle Ross, ASU Food Systems graduate student.

Arizona in December sounded like the perfect escape from the impending Montana winter. I was expecting sunshine, shorts, and walking through lush fields of green. My expectations were dashed as rain and the threat of snow canceled our plans and I am so glad I didn’t get what I thought. Bar Heart Ranch was gracious enough to accommodate our group and provided an incredible excursion across their property, delving into the nuances of range management in Arizona. 

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By: Allison Perkins, ASU Food Systems graduate student.

Throughout my childhood, it never occurred to me to question where my food came from. It wasn't until I was an adult that I realized how disconnected I am from my food and the people that grow it. Most people in America share this experience with me, having no knowledge of who grows their food, let alone where it comes from. However, this is not the case for Native American tribes such as the Hopi Tribe located in northeastern Arizona. The Hopi Tribe has been farming for at least 3,000 years, and consequently has deeply rooted connections to their land, food, and culture. During our travels for the Arizona Immersive, my cohort had the privilege of listening to a podcast episode conducted by the Swette Center in which they interviewed Dr. Michael Kotutwa Johnson of the Hopi Tribe. He graciously explained to us how sustainable agriculture has been a part of his tribe’s way of life for hundreds of generations.

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By: John Gifford, ASU Food Systems graduate student

Graduate students in Arizona State University’s MS in Sustainable Food Systems program were introduced to Sharma Torrens during a December 2021 farm and ranch immersion experience in Prescott, Arizona. Sharma owns her own business, Ag-Conserve Consulting LLC, and is a contractor for two nonprofit organizations.  She is the Conservation Education Director with the Arizona Association of Conservation Districts, and the Conservation Specialist with the Central Arizona Land Trust. A longtime advocate for wildlife and wild lands, she says that at the outset of her career she viewed agriculture as detrimental to our planet and its species. For this reason, she was opposed to it. 

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“Out of crisis, it is incumbent upon us to create something better…something more resilient.” Secretary Tom Vilsak, United States Department of Agriculture

Featuring 26 speakers and over 200 Arizonans in attendance – nearly 140 in person – the Arizona Department of Agriculture and ASU Swette Center for Sustainable Food Systems co-hosted the 4th annual Arizona Food Summit at ASU’s Sun Devil Stadium San Tan Ford Club March 23 and 24 for two days of information sharing and discussion on how best to move forward on creating a sustainable, healthy food system for all Arizonans. You can click here to watch the recordings of the full event.

The days were packed with speakers from across the food system spectrum. The event opened with US Secretary of Agriculture, Tom Vilsack. Secretary Vilsack emphasized the need to link food security with nutrition security and to better translate science to help people make informed choices. Vilsack further challenged Arizonans to engage, to bring young people into agriculture and food work, to support our local farmers, and attend to nutrition security.

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By: Zac DeJovine, ASU Food Systems graduate student.

As a part of our week-long Sustainability Food Systems immersive trip, my classmates and I visited Gila River Farms on December 6th in order to get a look at one of the most prominent and promising local agriculture projects here in the Valley of the Sun. Agriculture has a long history in the Phoenix area. From the Hohokam people and their irrigation canals, all the way up to the historic Gila River water settlement in 2004, agriculture and water usage have helped shape the story of the valley, much as a river shapes the landscapes it traverses. The Gila River used to traverse the valley, providing a much-needed lifeline in the middle of an expansive desert. But the droves of settlers coming to Phoenix since the late 1800s, and the resultant demand for irrigation, soon dried up this lynchpin of the ecosystem, altering life downstream massively.

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By: Shelby Kaplan, ASU Food Systems graduate student. 

Perry Rea and his wife Brenda decided to take a vacation in 1997 to Scottsdale, AZ. They discovered olive trees growing in the area, prompting visits to olive oil operations in order to understand oil production. This sparked an interest for the Reas, and eventually Queen Creek Olive Mill was born. The mill was established in 2005, starting with about 1,000 trees on 100 acres of land. 16 years later, the operation has expanded to over 7,000 trees, including 16 different varieties. The Queen Creek area has strong roots in farming, part of the reason the Reas began production here. Although they started from a very small-scale mill (producing about 100lbs of oil per hour), Perry and Brenda are now the largest olive oil producers in AZ (producing closer to 3 tons per hour of olive oil). It is also the only family owned and farmed olive mill in the state. 

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By: Keith Arnold, ASU Food Systems graduate student.

What keeps you up at night? What worries you about the future of food? When asked this, the gentleman answered by sharing relatable responses. Will my grandchildren have food to eat? Will there be enough resources for their own families and friends to farm as their present-day ancestors? What does the future hold for the United States? Not only for the government but also for the land and people. When will urban leaders understand the importance of agriculture in the face of booming technology? These were a few aspects provided by Arizona Department of Agriculture (AZDA) Director Mark W. Killian. 

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By Jason Pena, ASU Food Systems graduate student.

It was a cool December morning just south of the Salt River near Phoenix when we arrived at Spaces of Opportunity. This part of the community has historically been marginalized by economic hardships, but in 2015 something changed for the better of the community. Spaces of Opportunity was founded in 2015 on the idea brought forth by the Roosevelt School District to turn 19 acres of vacant property, which for over 40 years was cotton and maize, into an urban community garden. 

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By Mary Mik, ASU Food Systems graduate student. 

Relocating for a Dream

Joe and Emily relocated to Arizona three years ago from California. There, they spent 25-year working in bars, restaurants, and clubs. With their track record in hospitality, desire to connect people with fresh food, and Emily’s green thumb, Joe and Emily imagined a new kind of work in their new home of Arizona.

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In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation, and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Abigail York, Professor of Governance and Public Policy, School of Human Evolution and Social Change, College of Liberal Arts and Sciences and Co-Director of Earth Systems Science for the Anthropocene.

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By: Nicholas Benard, ASU Food Systems graduate student. 

As our group from ASU’s Food Policy and Sustainability Leadership Cohort gathered in front of Jeff Zimmerman, founder of Hayden Flour Mills, you could feel his excitement begin to build up. He almost seemed to hum with energy. Part of that excitement came from having our group visit his mill in-person at Queen Creek, Arizona, as last year the visit was conducted virtually due to the pandemic.  “I had also come down with Covid,” Jeff added, explaining how last year he pulled himself from bed and roused himself to still give his Zoom talk about growing heirloom grains in the desert. As our visit and conversation with Jeff continued, it became clear that there are few forces in the world that could deter Jeff from sharing his passion and vision for these crops.

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Join the ASU Swette Center for Sustainable Food Systems for our annual career panel on Friday, March 18th, from 1-2pm AZ via Zoom.  This event will give students pursuing careers in food systems, sustainability, and agribusiness a better understanding of their career options after graduation. We are honored to have panelists with experience in private, non-profit, and government organizations to share stories of how they built their job paths and offer insights into current trends in the field. For more information on the panelists, read their biographies below. 

To RSVP for this event, click here. A zoom link will be emailed to you after you register. 

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By: Kate Seybold, ASU Food Systems graduate student.  

Aguiar Farm is owned and operated by Fernando Aguiar and his family. Originally from Mexico, Fernando grew up on a farm and learned the trade working alongside his father and grandfather. After moving to the United States in 1981, Fernando worked in construction for 10 years before returning to his agricultural roots and starting Aguiar Farm in Paulden, AZ. Today, Aguiar Farm sells direct-to-consumer at farmers markets, such as the Prescott Farmers Market. They also sell to restaurants and other wholesale customers via Sun Produce Cooperative, a Phoenix-based organization dedicated to creating market access and alternative distribution channels for Arizona’s small-scale producers.

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By: Abigail Martone-Richards, ASU Food Systems graduate student. 

The Prescott Farmers Market in Prescott, Arizona was founded in 1997 as a seasonal market, expanding to year-round in 2014. Heading up the market is Executive Director Kathleen Yetman who, in addition to running the market, is pursuing a master’s degree in Sustainable Foods Systems through Arizona State University. Currently, Kathleen oversees a staff of 9 people who run all operational aspects of the market and has plans to double her staff as the market continues to grow. Each week the market is made up of 50-60 vendors and averages 4,000 visitors from Prescott and the surrounding area, resulting in approximately $30,000 in weekly sales. The market’s mission, “to support and expand local agriculture, cultivate a healthy community and increase access to affordable local food,” is the guiding force as it looks to expand its current programming and meet ambitious future goals.

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In this series, we’re sitting down with the Swette Center affiliated faculty to catch up on food systems, innovation, and what makes a good meal. See the rest of the series on our Food Systems Profiles page.

Read on for an interview with Sara Meerow, Assistant Professor in the School of Geographical Sciences and Urban Planning.

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A very important book by Nadia El-Hage Scialabba has just published. Nadia is one of our Senior Fellows at the Swette Center and she lists the Swette Center as her primary affiliation on the book jacket! What an honor to have the Swette Center so acknowledged and to have Nadia working with us. Read her blog below to learn more.

- Kathleen Merrigan, Executive Director.

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By: Deborah Sadler, ASU Food Systems graduate student.

In December of 2021, the new cohort of ASU graduate students in the Sustainable Food Systems  program spent a morning visiting and touring Kerr Family Farms in the West Valley area of  Maricopa County, Arizona. Farmer Wes Kerr explained the history of the family farm, daily logistics on the farm, and his passion for dairy farming. 

Wes Kerr’s great-grandfather first started dairy farming in 1927, and moved his operation to  Arizona in 1940. Their current facility was built in 1990 and remodeled in 2014 to accommodate  milking 40 cows at a time. Kerr Family Farms milks around 1,150 cows a day, for around 75,000  pounds per day of milk. While Kerr Family Farms is a big dairy on the national scale, the farm is  considered small by Arizona standards, which has a small number of dairies, most very large. However, Wes thinks that the focus should not be on the size of the farms, but rather on their  management practices. He says that “farms can be well-managed or poorly-managed at all  sizes.”  

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