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  • Food for All: Equity, Access, and Justice

    When: Friday, July 1, 1 p.m. ET
    Where: Folklife Studio, National Mall
    Category: Narrative Session
    Real-time captioning available

    Watch and comment on YouTube

    Watch a discussion of ways chefs, food marketers, and philanthropists are overcoming food deserts, improving access to nutritious foods, and running food programs for people experiencing food insecurity, including wars and natural disasters.

    About the Participants

    Kate Urbank volunteered for the original Food Rescue US site in Connecticut before moving to D.C. and launched the site there in late 2016. Since then, with the help of hundreds of volunteers, Food Rescue US – DC has kept over seven million pounds of healthy excess food out of landfill, redirecting it to the food insecure. Urbank began her career in public broadcasting and later served as senior staff for numerous state and local political campaigns.

    Mary Culler is president of Ford Fund, overseeing Ford Motor Company’s philanthropic investments through signature programs and employee volunteer outreach in more than fifty countries. She is chief of staff, Office of the Executive Chair, and is responsible for advancing strategic priorities and shaping internal and external engagement in areas such as sustainability, smart mobility, autonomous driving, and corporate citizenship.

    Alexandra S. Garcia serves as the chief program officer of World Central Kitchen, the nonprofit founded by activist and humanitarian Chef José Andrés. With executive-level experience in fields ranging from nonprofit management to environmental conservation, Garcia is a seasoned leader and international development professional.

    A chef for UDC Center for Nutrition Diet and Health, Chef Herb Holden does healthy cooking classes and demonstrations throughout Washington, D.C. He has a passion for food, which started at an early age. He grew up in a small town In Delaware. His mantra: “Use foods in the form of medicines and medicines in the form of food.”

    FRESHFARM executive director Hugo Mogollon brings twenty-plus years of experience working for nonprofit organizations covering a range of issues from food systems to sustainability to biodiversity conservation. Previously, he was executive director at Community Foodworks, a D.C.-based nonprofit that merged with FRESHFARM in 2019, and executive director of Finding Species, an international nonprofit organization.

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