Mark Winne has worked in the food system and food policy field for over 45 years for non-profit organizations and currently the Center for a Livable Future at Johns Hopkins University. He has written numerous articles on food topics, blogs at markwinne.com, and has published three books including Closing the Food Gap, and most recently Stand Together or Starve Alone.
By Mark Winne, Food Tank
But for Tlingit and other Native people who comprise the 4,000 citizens of the Sitka Tribe (2,500 live in Sitka), subsistence foods are also an integral part of their cultural tradition. The land and waters surrounding them are the provenance not only of the Tribe’s sustenance, but also its soul and spirit.
By Mark Winne, YES! magazine
At a recent Saturday market, Mary Curley sat at her table, displaying at least two dozen varieties of herbs, fruits, and vegetables. At 70, Mary is the oldest of these African American farmers, and has the smallest farm among them, a quarter-acre. A beatific smile lights up her face as she recites the names of her organic offerings, urging customers to sniff and taste each one: Japanese orange, Thai basil, lemon grass, Cuban oregano, pineapple sage, and serrano, habanera, and banana peppers.