Christian “Broccoli”Crew Member, Summer '21
Dalia “Garlic”Crew Member, Spring-Summer '21
Danaee “Dragonfruit”Crew Member, Summer '18-Fall '20
Emily “Avocado”Crew Member, Spring '21
Fathma “Fruit”Crew Member, Summer '19-Fall '20
Jasmine “Jalapeño”Crew Member, Summer '19-Fall '20
Leo “Lettuce”Crew Member, Summer '21
Madi “Mango”Crew Member, Summer '21
Marissa “Mango”Crew Member, Summer '19-Fall '20, Summer '21
Maggie “Mushroom”Crew Member, Summers '17 and '18
Ruby “Radish”Crew Member, Summer '20-Spring '21
Zach “Zucchini”Crew Member, Summer '21
Dalia “Garlic” spent two seasons with the Food Literacy Project. She previously worked on the Spring 2021 YCAP crew and returned because “of the people they [FLP] have here, they’re kind.” Dalia is a senior at Iroquois High School and plans on attending college after graduation. She is unsure of what she would like to study but is interested in creating a more fair and just system for all. When asked, “Why should you grow and cook your own food?”, Dalia responded, “We don’t know where our food comes from. People learn more about what they are eating.”
Danaee aspires to be a prenatal nurse. She is currently a freshman at Jefferson Community Technical College, which she started while working with the Food Literacy Project. Danaee is passionate about food justice. Her favorite part of working with the Food Literacy Project is Field-to-Fork Club. She is inspired by her personal experiences to make a difference!
Emily is a senior at Atherton High School, who was drawn to the Food Literacy Project because she loves being outside and gardening. She will attend Centre College next year, majoring in neuroscience with the hope of going on to medical school. We are looking forward to a bright future for Emily!
Fathma is currently attending Jefferson Community and Technical College for occupational therapy. She has always had a passion for helping others, and her inspiration comes from her parents. Fathma says that working with the Food Literacy Project has changed her outlook on life. “Working here has shaped my outlook on the positive things,” Fathma said. “What we’re doing and what other people are doing towards food justice, racial justice, social justice is inspiring, so I’m really hopeful.”
When she is not at the farm, Jasmine attends Jefferson Community Technical College and plans to major in occupational therapy. Jasmine is inspired to work for food justice by seeing members of her community struggle to get healthy food. To her, food justice means “making sure everyone has healthy and accessible food.” Jasmine is hard-working and motivated to make a difference!
Leo “Lettuce” spent his summer with the Food Literacy Project before beginning his senior year at Ballard High School. He worked with the YCAP crew to strengthen and develop his knowledge of farming, began growing his own food, and embraced his self-efficiency. When asked, “Why should you grow and cook your own food?”, Leo responded, “You can see the route your food takes from start to finish. You can commend yourself for doing the work and can enjoy the fruits of your labor.”
Madisyn “Madi Mango” spent the summer of 2021 with the Food Literacy Project. She is a junior at Western Kentucky University where she studies Psychology and Gender/Woman Studies. In the future, Madisyn would like to start a clinic that assists individuals with eating disorders and explore how food justice plays a role in their diagnoses. Her summer with YCAP allowed her to work outside, learn farming practices, and participate in a rare opportunity that will help her in the future. When asked, “Why should you grow and cook your own food?”, Madisyn responded, “You feel connected to the world and know the origin source of your food.” She also added, “Smaller farms deserve more recognition for being a part of the change, supporting local businesses, and using more organic farming methods.”
Marissa started at the Food Literacy Project in 2019. Before she started, Marissa considered herself an introvert, but quickly came out of her shell. One of her favorite things about working with the Food Literacy Project is getting to cook and see people in the community. She even wants to have her own culinary business one day, employing vulnerable members of the community. Her goal is to make a difference in the lives of others!
The Food Literacy Project helped to shape my love of food. My time at the Food Literacy Project helped me realize that I wish to be in the food industry. Today, I am a Senior at Johnson & Wales University, majoring in Culinary Nutrition. This summer, I will be working with the Food Literacy Project again to accomplish my Senior Internship and help run both the social media outreach and work with YCAPers, which is where I started. YCAP spurred a passion for food, helping educate others on nutrition and understanding that not everyone thinks about food the same way I do. YCAP does a fantastic job teaching young adults where their food comes from and the work that goes into getting food into the grocery store. It also teaches young people culinary skills and creates a knowledge base of food and cooking to carry them into the future. My passion for food has given me the inspiration to create my own business, “The Diabetic Nutrition Coach,” to educate people with diabetes on nutrition.
Ruby is motivated and works hard so that she can work towards her goal of being a nurse. Ruby first joined the Food Literacy Project after seeing how much her sister enjoyed her work. One of the most valuable experiences she has had so far with the Food Literacy Project is getting to hear all of the guest speakers and working on individual projects. “The project that stood out to me was the petition,” she said. “We each chose a different topic dealing with food injustice and mine was about food insecurity in Louisville.” Ruby says the project broadened her knowledge of food insecurity. She is inspired by the change she knows she can make in the community!
Zach “Zucchini” spent the summer with the Food Literacy Project to expand his view of community before beginning his senior year at Trinity High School. He plans to attend college and study cosmetology after graduation. Working with YCAP during the summer provided a unique, community-oriented experience that served an under addressed social discrepancy in the food system. When asked, “Why should you grow and cook your own food?”, Zach responded, “It is healthier and provides the experience of planting, growing, harvesting, and preparing your meals. It’s a true farm-to-table experience.”