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Feeding Change Mid-Year Update
Dear friends,
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Robert Blaine - Stories from the Field
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Fixing the Food Supply Chain Could Prevent a Future, Even More Nightmarish Pandemic
There is a clear need, post-pandemic, for collaborative thinking on how to build immune resilience i
nto older cohorts to reduce the risks of viruses such as COVID-19—and, potentially worse, deadly bacterial infections., Fixing the food supply chain would go a long way to reducing pandemic risks in the future, while massively advancing healthy aging., The area I want to touch on briefly relates to the work on food I have been doing during lockdown—specifically, the zoonotic origin of pandemics.
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Designing a Resilient Food System Post-COVID
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By designing for adaptability, trust, dignity, and agency, we can build a more resilient food sys
tem.
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Designing for Adaptability and Trust
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Feeding the Nation During COVID-19: Food, Hope, and Recovery
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Feeding the Nation During COVID-19: Foo
d, Hope, and Recovery
Tuesday, April 21, 2020 | 8 am PT
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Turbocharging Opportunity Zones
Portions of the Tax Cuts and Jobs Act of 2017 were designed to spur investment — and thus prosperity
— in distressed communities by providing incentives to unlock nearly $6 trillion in unrealized capital gains held by investors.
The mechanism
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Opportunity Zone workshop series opens in Mississippi
Regional programs will help local officials attract investment to spur economic development
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How federal ‘opportunity zone’ tax incentive can help California build an inclusive economy
Judging by frequently quoted numbers, California’s economy is vibrant and its future is bright.
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Internal Revenue Service Request for Comment Regarding the Opportunity Zone Proposed Regulations
Dear Mr. Dinwiddie:
The Milken Institute (the Institute)1 appreciates the opportunity to comm
ent on the Internal Revenue Service’s request for comment regarding the proposed Opportunity Zones regulations.2
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Creating a New Culture of Food
Tell me if you’ve heard this one before.
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Food as Poison or Food as Medicine?
I have lived and worked as an investor and entrepreneur in New York City for over 20 years and have
traveled the world and eaten in over 30 countries.
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