The NCAA on Tuesday proposed that athletes receive unlimited meals and snacks, the collegiate sports organization said in a news release.
Member Division I schools could provide their athletes food in addition to the meal plan covered by the student's scholarship if the plan is approved, the release said.
The announcement comes not long after a University of Connecticut star told reporters covering the NCAA tournament that he sometimes goes to bed "starving" because he can't afford food. Shabazz Napier's remarks sparked a new discussion on what benefits athletes should receive. Napier, a senior, is a top NBA prospect.
In "the nation's salad bowl," as California's Central Valley is often called, fresh produce grows in abundance.
But for many area residents, healthy food is out of reach.
"Here we are in this agriculturally rich area and yet people who live here and work here are hungry, are impoverished," said Sarah Ramirez, an educator who grew up in the area.
"(Some) are working in the fields that feed the entire country and then they don't have the resources to support them and their health. It's heartbreaking."
For the last two years, Ramirez has been on a mission to build a healthier community in her impoverished hometown of Pixley.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. In honor of the SFA's featured oral history project, Women Who Farm: Georgia, we’re sharing “She Spoke and I Listened” by Sara Wood, the group's oral historian.
The evening I met Haylene Green, an urban farmer in Atlanta, Georgia, rain mercilessly poured on midtown Atlanta—and on me. I squeaked across the lobby of Ms. Green’s apartment building and followed her to a small room in the basement. There, she opened a thick photo album with pages of fruits and vegetables from her West End community garden. And she started talking. I put the recording equipment together as fast as I’ve ever assembled it. My job was simple: She spoke, and I listened. All of her answers were stories.
Speaking of his book "The Storied South" on a radio program, folklorist Bill Ferris recently said something that stopped me in my kitchen: “When you ask a Southerner to answer a question, they will tell a story. And embedded in that story is the information that they feel is the answer to the question.”
Oral history, like the most satisfying literature, relies on listening and observation. The way people speak, how they tell stories, where they choose to pause and scratch their nose, to me, is the greatest part of listening. Being an oral historian or a writer requires you to listen as though your life depends on it. What seems like a simple acts is actually the heart of the work. To that end, I share an excerpt from my interview with a farmer who also happens to be a storyteller.
Haylene Green’s Story
This Women’s History Month, CNN set out to highlight the efforts of 10 women who are helping other women find success, self-esteem and sometimes a safe haven. The women represent diverse fields: technology, fashion design, policy, activism, literature and skilled labor. What they have in common is a mission to empower their fellow woman. See the full list at CNN Living.
Saru Jayaraman wants you to eat with your mind full. The 38-year-old co-founder and co-director of Restaurant Opportunities Centers United and author of “Behind the Kitchen Door” has spent her career fighting for service workers to get a fair wage in a respectful, safe environment. Most of those workers are women.
In an essay for Maria Shriver’s “The Shriver Report,” Jayaraman plainly laid out the facts: “Restaurant servers are three times as likely to live in poverty and use food stamps at double the rate of the rest of the U.S. work force. In a terrible irony, the women who put food on the tables of restaurant-goers everywhere are struggling to put it on their own.”
When you think about the images typically associated with hunger, a recreation of the Mad Hatter's tea party from "Alice in Wonderland" might not spring to mind.
But one Florida nonprofit is using recreated scenes from popular movies, musicals and TV shows to get people talking about poverty and hunger.
When it comes to food movements, the word “local” is a rarity in Okinawa. That's because restaurants in Japan's southernmost prefecture have been doing the local thing long before it was trending - or even just trendy.
World-renowned for promoting health and longevity, traditional Okinawan cuisine uses primarily local ingredients. What's more, it's easy to find.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
You’ve read about them before: the $750 cupcake and $5,000 burger you can find in Las Vegas; the $10,000 martini on sale in West Hollywood. Some people must be ordering them and feeling like it was money well spent. Lots of others will file those dishes under the Ripped-off-at-a-Restaurant category.
On the other end of the spectrum is a new model that’s gaining traction across the country and around the world: pay-what-you-want spots. You make the call on the price of the dish, and when you pay a little extra it helps feed people who are in need. Right on for the places below.
Do you try to eat ethically? Do you only eat local produce, using nothing that’s been transported via air travel? Avoid certain products or grow your own?
The concepts of eating ethically and watching where our food comes from are hot topics in the food world.
CNN’s forthcoming Freedom Project documentary examines the cocoa industry and the work undertaken to combat exploitation of workers throughout the journey from “bean to chocolate bar,” shining a light on the often challenging issue of eating ethically.
Broadly speaking, eating ethically can cover anything from vegetarianism to eating only local produce and boycotting products which are considered wasteful or exploitative.
iReport asked CNN readers if they think about where their food comes from.
Love that chocolate Haagen-Dazs ice-cream? But what about the way its makers treat their farmers? How about KitKat and the way its production impacts the environment?
In a campaign to push big companies towards more ethical sourcing, international development group Oxfam is asking people to think about food producers' attitudes towards issues such as climate change and workers' rights the next time they dig into their favorite treat.