Ruminate supports food systems with a conscience and fosters smarter connections between good people and good food.
 

Ripe for Discussion: midwest

The True Cost of Food and Consumer Knowledge

— November 10, 2019 —

 

Individuals often make decisions around food based on limited and opaque sources, distorted social norms, cognitive biases, and information avoidance rather than clear, transparent information. At the same time, many businesses are externalizing their costs and producing products at artificially low prices. With conflicting sources of information and a scarcity of time, how can we support individuals to make more informed decisions about food?

 
 
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Let’s meet at The Søvengård

 

Admission: $30 donation

Time: 2pm - 5pm

Date: November, 10 2019

It goes a bit like this...

Our Ripe for Discussion series consists of micro-think tanks where everyday leaders roll up their sleeves and build change through discussions and design-thinking inspired development sessions.

  • First, we start with a contextual framework—an introduction of empirical data and evidence-based context for the session.

  • Next, we hear from community and subject matter experts—learning from their lived and worked experience and expertise.

  • Working in small groups, we define the problem, identify the opportunity, and concept an inventive solution—participants bring their own knowledge and synthesize the content of the session.

  • Afterward, attendees head home with new insights and together, we’ll dig deeper—the work products are made publicly available and the innovation process continues with the formation of a dedicated community working group.

 

 

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join us and work alongside:

 
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Jermale Eddie
Co-Owner / Operator, Malamiah Juice Bar

In 2012, Jermale Eddie was introduced to the practice of juicing after watching a documentary recommended by a friend. He sought out more information and was amazed to learn the immense nutritional benefits associated with drinking fresh juice. Jermale bought a juicer and began juicing regularly at home for himself and his family. He was glad to discover that in addition to the significant health benefits that juice provides, the fresh juices are also delicious. This passed the ultimate test when his (then) 3-year-old son tried the juice and wanted more. Jermale enjoyed trying new juice and smoothie recipes and educating himself on the specific nutrients found in various fruits and vegetables. He often talked to friends and family about his new journey with juicing.

Jermale discovered that people were very interested in learning more, and many of those he shared with were inspired to start their own juicing journeys. He also encouraged a friend to try juicing to reset his metabolism and shed some pounds. The friend agreed to try a juice fast for 15 days, but after seeing the results, he continued for a full 60 days and lost 55 pounds. While being monitored by a family doctor, he was also able to discontinue two medications. Jermale’s wife, Anissa, first raised the idea of starting a juice bar in Grand Rapids, and the vision for Malamiah Juice Bar was born. “Malamiah” is a combination of the names of their three sons- Malachi, Nehemiah and Josiah. It is their hope that this business can be part of the legacy they pass on to their children.

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Angela Hojnacki
Outreach & Engagement Manager, Double Up Food Bucks

As the Outreach and Engagement Manager, Angela partners with organizations to increase awareness of Double Up Food Bucks SNAP incentive program across Michigan. This includes engaging residents, volunteers, and other advocates to spread the word in their communities. Angela previously managed Healthy Futures for All, a one-year pilot project aimed at increasing healthy food access in Detroit by growing awareness of Double Up among the city’s students and families, while also getting more farm fresh foods to city seniors.

Angela discovered her passion for healthy living and education after developing and managing sustainable waste management programs in Boston, Nicaragua, and Brazil with the Community Innovators Lab at MIT’s Department of Urban Studies and Planning.

She returned home to metro Detroit to serve as a FoodCorps service member at Wayne State University’s Center for Health and Community Impact, where she taught nutrition and garden education and implemented the Building Healthy Communities program in three Detroit schools. Following her service year, Angela stayed as the FoodCorps Michigan Fellow supporting the statewide program.

Angela is also a graduate student at Eastern Michigan University, studying Social Foundations of Education. Angela has a bachelor’s of science degree in mechanical engineering from the Massachusetts Institute of Technology, where she focused on sustainable engineering and design. She lives in Detroit, where she is finally putting her engineering degree to work renovating her home with her dog and three cats.

 
 

 

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special thanks to our sponsors:

— Sustainer —

— Friend —