Reducing the Food Gap

Reducing the Food Gap

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Table of Contents

Where I Started Define the Terms

1-2

Define the Problem

3-6

Case Studies

Industry Solutions

Locations_Media

Experts_NYC

Experts_National

Experts_Detroit

7-8 9-14 15-22 23-24 26-30

Where I’m Going The Case for Detroit

31-32

Possible Interventions

33-34

Timeline

35

References

36-7

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

In the U.S. 36.2 million people lived in households considered to be food insecure in the year 2008.1

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

Define the Terms

What is “real� food? organic local non-processed

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

1

Define the Terms

Where I Started

2

What is accessibility? source education policy

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

Define the Problem

3

Lack of access to fresh, nutritional food is a problem in both developed and non-developed countries around the world. With the industrialization of food production producing more foods that are not “real,� void of processing, obesity rates among children are higher than ever. If the capabilities exist to produce food, then why is world hunger still an epidemic today? Hunger and malnutrition are the #1 risks to health worldwide, greater than AIDS, malaria and tuberculosis combined.2 World agriculture produces 17 percent more calories per person today than it did 30 years ago, despite a 70 percent population increase.

The principal problem is that many people in the world do not have the sufficient land to grow, or income to purchase, enough food.3 The answers might not be in production methods, but in the distribution channels that deliver the food to people. The main reason behind malnutrition is poverty and malnutrition also feeds poverty.4 Economists estimate that every child whose physical and mental development is stunted by hunger and malnutrition stands to lose 5-10% in lifetime earnings.5 In order to make fresh food cheaper, the existing distribution channels need to be re-worked so the lower operating costs for farmers and corporations can be transferred to consumers. Shifting the focus from the local food movement, an ideology that contains the food supply to those who the capability to grow the food and also those who can afford it, to a more regional perspective could bridge the gap between the food elite and the starving poor.

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

What’s missing from the local food chain, the regional food chain, is an infrastructure that makes sense and brings down the cost in the game of sustainable food is in distribution ---it’s not in growing.6 Dan Barber: Owner of Blue Hill and Stone Barns

The goal of this project is not to find the ultimate solution to ending world hunger, but to unfold a new model for the distribution of food in the United States, that will prove operating in a regional food supply system is both a feasible economic and socially responsible strategy to equal access to fresh, nutritious food.

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

Define the Problem

4

Define the Problem

Where I Started

5

A. GROWN

B. SOLD

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Define the Problem

6

GLOBAL

NATIONAL

CITY

STATE

REGIONAL

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

DO SOME AREAS WORK BETTER TOGETHER THAN OTHERS?

Where I Started

Case Study_Industry Solutions_Whole Foods

7

Program Overview: Whole Foods Market is committed to the concept of fresh, healthy, local foods. Since the beginning, we have remained committed to supporting local products and the people who supply them. In addition to featuring local products in our stores, we’re putting our money where our mouths are by providing up to $10 million in low-interest loans to independent local farmers and food artisans. We’re proud to support small producers who need a hand, not a handout, to help them make their dreams reality. * Supports the communities where Whole Foods Market does business 7

* Targeted loan amounts between $1,000 and $100,000 (maximum $25,000 for start-ups) * Existing vendor relationship with Whole Foods Market preferred 8

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

WalMart’s Commitment: As the largest grocery retailer in the United States, we feel we have a responsibility and an opportunity to promote more sustainable practices in the food and agriculture industries. One of the most important steps we can take is reducing food miles by selling locally grown produce in our stores.

9

Wal-Mart buys more United States agricultural products than any other retailer in the world, and we realize the important role that American farmers play in today’s society — both in terms of ensuring our high-quality food supply and supporting the local and national economies. Wal-Mart is committed to purchasing food from local growers for distribution to stores in their areas. This commitment reflects our ever-important goal to provide consumers with quality, affordable, home-grown agricultural selections. 10

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

Case Study_Industry Solutions_Wal-Mart

8

Case Study Locations_NYC_Media

Where I Started

9

This cover of New York magazine expresses the media’s love affair with living in New York.

11 Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

This cover of Time Magazine is an example of the media’s coverage of the city of Detroit, Michigan. “The city, which suffers from a $200 million deficit and some of the highest poverty, unemployment and foreclosure rates in the United States, doesn’t have a lot of options.”14

12, 13

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

Case Study Locations_Detroit_Media

10

Case Study Locations_NYC_Media

Where I Started

11

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Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

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Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

Case Study Locations_Detroit_Media

12

Case Study Locations_Detroit_Potential Where I Started

13

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Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

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Case Study Locations_Detroit_Potential

Where I Started

14

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27 Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Case Study Experts_NYC_bk farmyards

Where I Started

15

Mission: bk farmyards is a Brooklyn based decentralized farming network providing local food to reduce the city’s reliance on fossil fuels and offering local jobs to boost the economy. We are seeking partnerships with developers willing to temporarily transform their idle land to farmyard; homeowners who want to eat from their own yard; and city agencies holding under-utilized land. Our strategy is to stay nimble, growing food between the cracks of urban development.

30

Stacy Murphy, owner, bk farmyards

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Case Study Experts_NYC_bk farmyards

Where I Started

16

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Case Study Experts_NYC_Basis Market

Where I Started

17

Mission: Basis™ is a mission-driven company based in New York City committed to good food for all. We are passionate about good food that is traditional, localized, and 100% traceable. We partner with producers and local communities to sell good food at affordable prices. 31 “It just doesn’t make sense that we should take food from strangers.” 32 Bion Bartning, owner, Basis

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Case Study Experts_NYC_Basis Market

Where I Started

18

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Case Study Experts_NYC_The Cleaver Co.

Where I Started

19

The Cleaver Co. is a New York-based catering company owned by Mary Cleaver. The company prides itself on using organic ingredients for all of its menus from local farms in the New York State area. They believe designing the menus this way naturally allows the ingredients to be showcased at their best possible condition: summer berries, asparagus in the spring and squash in the fall.

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“We’re incredibly lucky to to enjoy the agricultural riches of the Hudson Valley. It is our mission to honor and preserve our natural resources for generations to come.” 34

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

The catering expertise of the Cleaver Co. has been recommended for event planning in multiple publications. 36

35

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

Case Study Experts_NYC_The Cleaver Co.

20

Where I Started

Case Study Experts_NYC_Great Performances

37

Great Performances is the only events company in New York City to operate its own organic farm.

This reflects the firm’s love for authentic flavors and commitment to sustainable agricultural practices.

Established in 2006, Katchkie Farm, located in upstate New York, provides Great Performances with a connection to locally grown food that makes it possible to provide clients with delicious organic food within 24 – 36 hours of harvest. The 100 Mile Menu, a Great Performances signature item created solely with items grown within 100 miles of New York City, celebrates these local flavors. The company also runs the Mae Mae cafe next door to its catering facilities in the Tribeca neighborhood of New York City and also produces a product line such as organic ketchups from the Katchkie Farm.38

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

21

Case Study Experts_NYC_Great Performances

Where I Started

22

Composting Mission: We are committed to reducing our carbon footprint in our kitchen and at events. Beginning in 2009, we have implemented composting to convert food waste into high-grade topsoil.

In our kitchen, in additional to recycling bins, we have designated compost bins where our cooks and chefs discard all organic waste (produce, dairy, meat, fish). These bins are picked up by our carting company for compost. At large scale events, we provide compost bins for food garbage collection as well.

39

The 120-day composting process involves mixing various organic materials such as food scraps, plants and natural wood products to create topsoil. The soil is then sold to local landscapers and retailers throughout the metro area.

Besides enriching the ground for farming, composting drastically reduces the amount of food waste sent to landfills, thus decreasing greenhouse gasses. We are proud to work with Action Carting Environmental Services in this effort. 40

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Case Study Experts_National_Albert’s Organics

Where I Started

23

41

Albert’s Organics was created because of one man’s commitment to organic agriculture in 1982 in Los Angeles, CA. Albert’s Organics is the nation’s leading distributor of quality organically grown produce and perishable items. We deliver to all major metropolitan cities, most regions in the continental U.S., and to many areas in Canada. We have the largest effective distribution coverage of any organic produce supplier in the country. 42 Key to the growth of the organic and natural foods industry is education - both on the retail and consumer level. 43 * Produce College * Retail Marketing Program * Ask the Experts * Downloads

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Case Study Experts_National_Albert’s Organics

Where I Started

24

Albert’s Organics maintains an in-stock status of over 250 seasonal fruits and vegetables and other organic perishables in our distribution centers providing product to 5000 natural food stores, supermarkets and restaurants across America. 42

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Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

Case Study Experts_Detroit_Urban Farming

25

Detroit’s 138 square miles are home to enough abandoned lots to fill the city of San Francisco. 48 Enter Urban Farming.

Urban Farming’s mission is to create an abundance of food for people in need by planting gardens on unused land and space while increasing diversity, educating youth, adults and seniors and providing an environmentally sustainable system to uplift communities. 45, 47

44

“I’ve lived in L.A., N.Y., Connecticut, London, Minneapolis, and been around a lot, seen a lot of cities. But I’ve never seen these long stretches of unused land.” 46 Taja Seville, founder Urban Farming

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

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Corporate Sponsors:

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Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

Case Study Experts_Detroit_Urban Farming

26

Where I Started

Case Study Experts_Detroit_Greater Corktown Development

The Corktown neighborhood of Detroit is one of the city’s prominent spots for new housing and business development. The Primary Mission of the Greater Corktown Development Corporation, a community-based housing development organization since 1976, is to facilitate the redevelopment of a diverse, vibrant and affordable urban village in the Greater Corktown area. 55 Tim Mckay, Executive Director of Greater Corktown Development Corporation 54

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

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Case Study Experts_Detroit_Hantz Farms

56

Detroit-based Hantz Farms L.L.C. seeks to create the world’s largest urban farm on underutilized land in the city of Detroit. The for profit venture aims to transform Detroit into a destination for fresh, locally grown natural foods, create a viable, beautiful environment that will enhance the City, attract tourism, increase the tax base, create jobs and greatly improve the quality of life in Detroit.

Venture announed March, 2009.

Appointment of President, Michael Score, announced December 15, 2009. 57

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I Started

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Where I Started

Case Study Experts_Detroit_The Henry Ford

29

Mission:

“Economic Impact Starts at the Roots.�

As an active member of our local food community here in Southeastern, Michigan, we source a large percentage of our products from family farms and local producers. Through our procurement of locally raised products, we feel that we offer a better tasting, healthier product for our guests as well as helping to sustain and promote our local food community of producers and local family farms.58 Nick Seccia, Executive Chef

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Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Case Study Experts_Detroit_The Rattlesnake Club

Where I Started

30

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Mission:

62

The Rattlesnake features the highestquality, sustainably harvested seasonal foods combined with the creative work of James Beard Award-Winning Chef Jimmy Schmidt. The Rattlesnake has been honored with the DiRoNa Award, Wine Spectator Award and the Star Diamond Award from The American Academy of Hospitality Sciences. 61

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I’m Going

The Case for Detroit

31

Of all the cities in the world, Detroit may be best positioned to become the world’s first one hundred percent food self-sufficient city. 63

There is open land, fertile soil, ample water, willing labor, and a desperate demand for decent food.

And there is plenty of community will behind the idea of turning the capital of American industry into an agrarian paradise. 63

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Detroit is producing somewhere between 10 and 15 percent of its food supply inside city limits—more than most American cities, but nowhere near enough to allay the food desert problem. 63

The city lies on one hundred and forty square miles of former farmland. Manhattan, Boston, and San Francisco could be placed inside the borders of Detroit with room to spare, and the population is about the same as the smallest of those cities, San Francisco: eight hundred thousand. 63

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I’m Going

The Case for Detroit

32

Where I’m Going

Possible Interventions_Event Space

33

Why Can’t This Barr Mansion: First certified organic events facility in the U.S. Austin, Texas Seasonal Menus Organic Linens

64

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Possible Interventions_Event Space

Where I’m Going

34

66

happen here?

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Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Where I’m Going

Timeline

35

WEEK 1-3 Quantitative Data Survey Distribution Prototyping Series

HOLIDAY BREAK Interview Detroit chefs, farmers, realtors, event planners, city officials

WEEK 8-11 Evaluate Prototypes Finalize Prototypes

WEEK 4-7 Test Prototypes Business Plan Draft

WEEK 12-15 Finalize Business Plan Final Proposed Intervention

Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

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Resources 1. Coia, Nicole. “U.N. Statistics Reveal Extent of World Hunger.” Catholic News, February 2, 2009. http.//www.catholicnews.com/data/stories/ cns/0900507/htm 2. ibid 3. “World Hunger Facts 2008.” http://www.worldhunger.org/articles/Learn/world%20hunger%20facts%202002.htm 4. ibid 5. Coia, Nicole. “U.N. Statistics Reveal Extent of World Hunger.” Catholic News, February 2, 2009. http.//www.catholicnews.com/data/stories/ cns/0900507/htm 6. “Green Roundtable.” Time Magazine, October 5, 2009.

7. “Whole Foods Local Producer Loan Program Logo.” http://www.wholefoodsmarket.com/images/lplp_logo.png 8. “Whole Foods Local Producer Loan Program.” http://www.wholefoodsmarket.com/values/local-producer-details.php 9. “WalMart Logo.” http://greenbudget.files.wordpress.com/2009/01/walmart-2.jpg 10. “WalMart Produce: Our Commitment to You.” http://instoresnow.walmart.com/food-article_ektid44214.aspx 11. “123 Reasons to Love New York Right Now.” New York Magazine Cover, December 18, 2005. http://www.alphabetcitybook.com/myspace_images/ny_magazine_cover.jpg 12. Ernst, Amanda. “Time, Fortune Put Detroit on the Cover.” Media Bistro, September 24, 2009. http://www.mediabistro.com/fishbowlny/ original/time%20detroit.jpg 13. “The Tragedy of Detroit.” Time Magazine Cover, October 3, 2009. http://cmsimg.detnews.com/apps/pbcsi.dll/bilde?Site=C3&Date=20091013&Category=OPINION03&ArtNo=910130316&Ref=AR 14. “Urban Farming A Signal of Detroit’s Decay.” December 11, 2008. http://www.findingdulcinea.com/news/business/2008/December/ Urban-Farming-a-Signal-of-Detroit-s-Decay.html 15. “Breakfast at Tiffany’s.” http://chadfilmblog.files.wordpress.com/2008/11/breakfast_at_tiffanys.jpg 16. “When Harry Met Sally.” http://4.bp.blogspot.com/_t6XXVrt631U/Sam9EAPM8II/AAAAAAAAGmQ/Ee8-MBz-Rp8/s400/ When+harry+met+sally.bmp 17. “Wall Street.” http://www.impawards.com/1987/posters/wall_street.jpg 18. “Big.” http://ecx.images-amazon.com/images/I/51WKQ2HZ4TL.jpg 19. “Gran Torino.” http://pastriesandbacon.files.wordpress.com/2009/06/gran-torino-poster1.jpg 20. “Out of Sight.” http://www.wicked-vision.com/images_rv/o/out_of_sight_cover.jpg 21. “8 Mile.” http://www.streetgangs.com/movies/pics/8mile.jpg 22. “Four Brothers” http://www.empiremovies.com/2005/08/11/movie-review-four-brothers/ 23. “Belle Isle Fountain.” http://farm3.static.flickr.com/2216/1766816755_a5139f15f2.jpg 24. “Detroit Institute of Arts.” http://graphics8.nytimes.com/images/2007/11/23/arts/23detr.xlarge1.jpg 25. “Everythingis Gonna Be Alright.” http://www.metropolismag.com/pov/wp-content/uploads/2008/07/woodwardview-creed.jpg 26. “Old Main.” http://www.motorcitytapfest.com/images/locations09/old%20main%20building.jpg 27. “Mudgies Deli.” http://www.modeldmedia.com/galleries/Default/Story%20Images/Issue%20134/Southwest/mudgie.jpg 28. “Avalon Bakery.” http://i.pbase.com/o6/45/354645/1/90528870.WtUfbmfj.90528870_HjAWOuL4_IMG_0563.jpg 29. “Fox Theatre.” http://farm4.static.flickr.com/3208/2779515265_e153eaa2e6.jpg 30. “bk farmyards mission.” http://www.bkfarmyards.com/mission/mission.html 31. “About Basis.” http://www.basisfoods.com/about-basis.html 32. “The Culinary Crusader Awards.” Food and Wine. November, 2009. p. 112.

33. “Mary Cleaver Headshot and Logo.” http://images.nymag.com/weddingsevent/images/experts/mary-cleaver_headshot.jpg 34. “Cleaver Co. Mission.” http://www.cleaverco.com/ Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009

Resources 35. “Cleaver Cheese Spread.” http://www.smallplanetfund.org/pix/event06/event06_40.jpg 36. “Cleaver Co. Press.” http://www.cleaverco.com/ 37. “Great Performances Logo.” http://www.jalc.org/venues/rates/images/gp_logo.gif 38. “Great Performances Mission.” http://www.greatperformances.com/files/GP_Press%20Kit.pdf 39. “Great Performances Composting Mission.” http://www.greatperformances.com/about-gp/composting 40. “Great Performances Food.” http://blogs1.marthastewart.com/.a/6a00d83451e44269e20120a66c0d5e970c-800wi 41. “Albert Organics Logo.” http://www.blueskysearch.com/images/alberts_org_lrg.gif 42. “Albert Organics Company Overview.” http://www.albertsorganics.com/About.aspx 43. “Albert’s Organics Education Initiatives.” http://www.albertsorganics.com/education.aspx 44. “Urban Farming Logo.” http://www.urbanfarming.org/ 45. “Urban Farming Mission.” http://www.urbanfarming.org/ 46. “Urban Farming A Signal of Detroit’s Decay.” December 11, 2008. http://www.findingdulcinea.com/news/business/2008/December/ Urban-Farming-a-Signal-of-Detroit-s-Decay.html 47. Michael McKee and Alex Ortolani. “G.M.’s Bust Turns Detroit Into Urban Prairie of Vacant-Lot Farms.” Bloomberg, December 8, 2009. http://www.bloomberg.com/apps/news?pid=20601103&sid=aMV8_J49diKs&refer=us 48. “Farms Take Root in Detroit’s Foreclosures.” NPR, June 11, 2008. http://www.npr.org/templates/story/story.php?storyId=91354912 49. Grover, Sami. “Detroit Charity Turns Wasteland into Farms.” July 10, 2008. http://www.treehugger.com/Urban-Farming-Detroit.jpg 50. http://www.urbanfarming.org/media.htm 51. “Home Depot Logo.” http://vanessaleighsblog.files.wordpress.com/2009/05/home_depot_logo.jpg 52. “Whole Foods Logo.” http://www.ala.org/ala/mgrps/affiliates/relatedgroups/freedomtoreadfoundation/ftrfinaction /specialeventsab/wholefoods.jpg 53. “Atlantic Records Logo.” http://www.charliebecker.net/site/wp-content/uploads/dotlanticrev.jpg 54. “2009 Governor’s Award for Historic Preservation Recipients Announced: Awards Ceremony Set for May 5 in Lansing.” May 4, 2009. http:// www.media.wayne.edu/images/dig.jpg 55. “Corktown Mission.” http://www.corktowndetroit.org/ 56.”Hantz Farms Logo.” http://www.hantzfarmsdetroit.com/ 57. “Michael Score Named President of Hantz Farms.” December 15, 2009. http://www.hantzfarmsdetroit.com/press.html 58. “Event Menus.” http://www.thehenryford.org/privateevents/menus.aspx 59. “Economic Impact Starts at the Roots.” http://www.thehenryford.org/privateevents/economicImpact.aspx 60. “Rattlesnake Logo.” http://detroitrestaurantweek.com/DRW/wp-content/files_flutter/th_5113e87b925532baa90632edbfa2f677_125202328 2Rattlesnake-logo_TEST.jpg 61. http://cityvoter.com/the-rattlesnake-club-300-river-pl-dr-detroit-mi-48207/loc/53587 62. http://detroit.metromix.com/content_image/thumbnail/4x3/180/335618 63. Dowie, Mark. “Food Among Ruins.” Guernica, August, 2008. http://www.guernicamag.com/spotlight/1182/food_among_the_ruins/ 64. http://www.barrmansion.com/ 65. “Making It Work in Motor City.” September 24, 2009. http://i2.cdn.turner.com/money/galleries/2009/news/0907/gallery.detroit_ fixers/images/090715_detroit_0372.jpg 66. Okrent, Daniel. “Detroit: The Death---and Possible Life of a Great City.” http://img.timeinc.net/time/daily/2009/0909/c_detroit_specl_0923. jpg

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Sarah Garza. Senior Thesis Seminar One. Robert Rabinovitz & Norman Fryman. Parsons School of Design. Design & Management. Fall, 2009