This semester I joined the class project for ENVS 1560-Sustenance and Sustainability, which is in the process creating a foodshed map of Providence.
My group collected oral histories, through interviews, of Providence food workers. With the addition of their voices and stories we hope to better contextualize the quantitative data and, ultimately, provide a more complete picture of the Providence fooshed.
I interviewed workers, ranging from owners to servers, from two restaurants, Abyssinia and Louis. This blog presents the findings from these interviews and also more detailed information about our project as a whole.