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After an initial career of community organizing and affordable housing advocacy, a stint with green building construction, a few seasons tending and establishing urban gardens, and four years helping to run a 300 member CSA farm, in 2009, Kristin started Radix Farm, her own farming venture.  At Radix Farm, Kristin strives to make small-scale farming a sustainable, viable and profitable business that treats the ecosystem, the customers, and growers with care and respect.  She grows healthy and high quality produce using organic practices, and by planting a bio-diverse farmscape, nurturing the soil, and giving individual attention to the crops.  Kristin enjoys sharing her passion for sustainable farming with the community and with other new farmers.

“Radix” is the Latin word for root, from which came the words radical and radish. Root, radish, radical: Radix felt like the perfect name for my farm.

Radix Farm’s produce can be found at the Ballston Farmers Market in Arlington, Virginia, at the Petworth Famers Market in Washington, DC, or by becoming a member of Radix Farm’s CSA program.

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Based in Seattle, FEEST creates on-the-spot youth-driven cooking – of ideas and ingredients! – in the kitchen. Decisions are made communally about what will be prepared to create the day’s menu and serve up a delicious, healthy meal followed by a family-style feast – all while learning more about food and its impact on our selves and our communities.

“Through improvisational cooking and dinners, FEEST creates safe and supportive space for young people to be themselves and take leadership of the space. With this environment, our youth leaders build community while simultaneously think critically about the food system and food issues that affect their communities. Our youth interns develop passion based projects and do advocacy that directly affects these issues that they’ve identified.”
-Meng Yu, youth engagement coordinator

Check out the FEEST blog! Entries are written by youth who attend the program and feature photography and articles by the wonderful FEEST interns and staff.

“Everyday we work with folks – every time we cook a meal – we make community.  That breaking of bread – and with it the making of community – is one the thing that can, paradoxically, unmake the oppressive forces in American society. The act of eating together is transformative.  Let us break bread; remake the world.” -Roberto Ascalon, kitchen director

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