School food teams want to serve scratch-made meals, but they're stuck in kitchens built for reheating, not cooking. This webinar from the Chef Ann Foundation explores how districts are transforming their spaces and securing the funding to make it happen.

This event, hosted by the Northeast TOPP program, supports current and aspiring organic farmers through hands-on workshops, practical technical assistance, and meaningful opportunities to connect with peers across the food and farming community. Whether you're just beginning your organic journey or looking to deepen your expertise, you'll gain real-world insights you can apply right away.

Co-hosted by the National Black Food and Justice Alliance and the Detroit People's Food Co-op, Black-Led Day returns to its origins as a gathering for Black food cooperators to create space within a white-dominated food landscape. This year grounds itself in reclaiming cooperative ways of being and generating collective strategies to fill gaps and address challenges in Black cooperative development.