･✧･ Take 1 ･✧･

Korinah: Hi Adjoa, It’s a real pleasure having you as our first featured guest on 8 Takes. Not to be cliche, but I certainly feel like it takes and will take a village for us to refine our systems. And that village starts with you and I! That being said, I firmly believe change begins with conversations. So in order for our reader to more seamlessly hop into this dialogue with us, let’s set a baseline first. How do you define sustainability in the context of farming; and how does the circular economy come into play?

Adjoa: Sustainability is maintaining the well-being of ecosystems. It's returning back to the origin of things - how we nurtured and respected the land prior to modern technological techniques. Sustainability is about minimizing environmental impact and ensuring economic viability. Circular economy promotes reduced waste. Things such as composing, crop rotation and using crop matter. This is form of sustainable practice.

･✧･ Take 2 ･✧･

Korinah: Well put! To add to your explaination of circularity, the concept refers to an economic model that aims to minimize waste and make the most of resources by promoting the continuous use, recycling, and repurposing of materials. So instead of the traditional take (natural resources), make (new products) and dispose (generally in landfills), circularity operates with a take, make, and remake aproach. There is a really exciting opportunity that lies within this framework to innovate how we fundamentally create products. Creating with dissassembly in mind, will make all the difference.

Let’s dive deeper, and shift our focus to practical applications. Could you share some examples of sustainable farming practices that you've either personally implemented or observed, which you find particularly impactful in fostering a circular economy and minimizing environmental impact?

Adjoa: At the Montclair Community Farms, composting is one of the most impressive things I've witnessed that has been impactful not only for community engagement, but economic sustainability. I've also seen the work of Agroforestry in the Athens, Georgia area which improves soil fertility and enhances biodiversity.

･✧･ Take 3 ･✧･

Korinah: The work Montclair Community Farms has done to nourish nearby communities mentally and nutritionally is indeed really impressive. Beyond being an eco-friendly practice, community composting initiatives can bring people together, fostering a sense of shared responsibility and environmental stewardship - which is definitely an approach I think more agriculture-focused companies should consider exploring and implementing. Interestingly, the economic sustainability of composting lies in its ability to generate valuable organic matter. Compost, when used as a soil amendment, enhances soil structure, moisture retention, and nutrient levels, thereby increasing agricultural productivity. In a community setting, this means local farmers can access a cost-effective source of nutrient-rich soil amendments, reducing their dependence on external inputs. So they don’t have to look very far to get healthy soil to produce delicious crops. What’s even better is that community-based composting can lead to the creation of local jobs, from managing composting facilities to distributing the finished compost. This economic loop has the potential to not only reduces waste but also contribute to the financial well-being of communities and businesses that adopt these practices.

So, Adjoa, considering these intertwined aspects, I'm eager to hear your thoughts on innovations and technologies shaping sustainable agriculture's future.

Adjoa: I see people going back to ancient techniques of agriculture, but still combining the use of technology. Things such as precision agriculture, where AI uses sensors, GPs and data analytics to optimize resource use. I also see the continual rise of vertical farming and hydroponics.

･✧･ Take 4 ･✧･

Korinah: Your perspective on the revival of ancient agricultural techniques alongside the integration of technology, like precision agriculture and vertical farming, lays a promising foundation for exploring the future landscape of food production.

Considering the sustainable practices we've discussed, I'm particularly interested in hearing your vision for how culinary arts can intersect with sustainable agriculture. How do you envision the evolving relationship between what we grow and how we prepare and consume food in a way that is not only flavorful but also environmentally conscious?

Adjoa: More chefs and food professionals are expanding their menus to have more plant-centric meals. I also see a world where chefs are working closer to local farmers and increasing their awareness. Chefs will play a larger role in educating consumers about sustainable choices.

･✧･ Take 5 ･✧･

Korinah: You’ve painted a beautiful and inspiring picture of a future where chefs are not just creators of delicious meals but also stewards of sustainable choices, actively engaging and educating consumers. Given this transformative landscape ideal, I'd like to ask you a crucial question: How can businesses in the culinary and farming industries effectively incorporate more sustainable practices to align with the vision of a greener future? Also, do you believe these practices can go beyond environmental benefits to be economically profitable for businesses in the long run?

Adjoa: That's actually what I'm researching now! There are so many ways that businesses can be profitable, communities are engaged and happy, and the world can return to being 'green'. Seasonal menus are one great way to incorporate more sustainable practices. Waste reduction is a huge issue, especially in fine-dining establishments, but coming up with systems to reduce waste can not only support the vision of a green future, but save money.

･✧･ Take 6 ･✧･

Korinah: It’s phenomenal you’re studying the link between profitability and sustainability. We are definitely needing more thought leadership on that to convince leaders they are in for a return on investment if they strategize more thoughtfully the integration of innovation at the core of their business. I think you’re right on the money. Without the proper systems or infrastructure, these kind of integrations are made difficult. So, If you could reimagine the current agricultural landscape from a sustainability perspective, what would it look like in your ideal scenario? How might this reimagined landscape benefit local communities and the environment?

Adjoa: Trees should bare fruit to feed the communities. Farms would embrace diverse crop rotations which would reduce the need for synthetic inputs. Less corn, potato & wheat, more produce compatible to the soil, enviroment and culturally relevant to its consumers. This can lead to improved food security, and resilience to climate change.

･✧･ Take 7 ･✧･

Korinah: Your vision illustrates a sustainable agricultural landscape that goes beyond mere production; it envisions a system deeply rooted in community well-being, cultural relevance, and environmental stewardship. This scenario holds the potential to create positive impacts on both local communities and the environment, fostering a more harmonious and resilient coexistence with nature - which arguably should our mindset from the start - but is not too late for us to shift our value systems to align with the welbeing of our societies in order to ethically maximize the quality and frequency of our outputs.

Tell me, what has been the most rewarding aspect of your work? What makes that rewarding and how can young individuals who aspire to make a difference in sustainable farming, culinary arts, or food sustainability find that feeling?

Adjoa: Having something new to learn everyday is the most rewarding part of my work. I consider myself a lifelong learner. The opportunity to learn techniques and hear stories from people across the Nation. Being able to travel, meet new people and break bread. Collaboration and networking is key. One thing I've learned is that even if you have a great idea, it's always better to do it with someone else. Some things you'll have to work on your own, but ultimately community is what's brought the most happiness in my work.

･✧･ Take 8 ･✧･

Korinah: For young people aspiring to make a difference in these fields, you’ve offered very valuable guidance. Your words encourage a mindset of continuous learning, stresses the significance of collaboration, and underscores the importance of building and contributing to a supportive community. These elements are not only personally fulfilling but also instrumental in creating a meaningful impact in the realms of sustainable farming, culinary arts, and food sustainability. To close out this interview with your final take:

What are some of the potential societal benefits of a more sustainable and equitable food system, especially for marginalized communities?

Adjoa: We are in a psychospiritual and biological war. Beyond improving physical health a more sustainable and equitable food system fosters mental well-being, offering a vital step in addressing the psychological and biological challenges faced by marginalized communities. The connection between nourishing diets and mental resilience is profound, enabling communities to confront systemic injustices with strength and determination. This shift toward sustainability not only provides economic opportunities and increased food security but also preserves cultural identity and promotes environmental justice. Ultimately, a sustainable food system contributes to the healing and empowerment of marginalized communities, serving as a cornerstone for self-sufficiency and interdependence within their own communities. When our guts are healed, our minds are healed. When our minds are healed, we can then properly face those against us and become more self-sufficient and interdependent within our own communities.

“If you want to understand any problem in America, you need to focus on who profits from that problem, not who suffers from that problem.”– Dr. Amos Wilson

･✧･ Infiniti Pool Question ･✧･

Korinah: What has been a full circle moment for you lately in your work?

Adjoa: My business! I stared Seulful Pantry in a small kitchen in Brooklyn, buying from farmers markets. Now, I am working with different farmers in the Northeast Area, growing my own food to help other chefs do the same.