Claire K. Barrett
Research Subjects
Claire K. Barrett has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
- Jennifer E. Gaddis
University of Wisconsin-Madison
2 shared publications Allea Martin
Kaiser Permanente Northwest Center for Health Research
1 shared publication- Amy K. Coplen
Portland State University
1 shared publication Lauren Lubowicki
Friends of Zenger Farm
1 shared publicationMolly Clark-Barol
University of Wisconsin–Madison
1 shared publication- Molly Clark-Barol
Department of Civil Society and Community Studies, University of Wisconsin-Madison, Nancy Nicholas Hall, 1300 Linden Drive, Madison, WI, 53706, USA
1 shared publication
Latest Publications
- Open Access
- 17 November 2020
- Published by Lyson Center for Civic Agriculture and Food Systems in Journal of Agriculture, Food Systems, and Community Development
- Vol. 10 (1) , 1-16
Incorporating local foods into low-income families' home-cooking practices: The critical role of sustained economic subsidies
Alternative food practices, including farmers markets and CSAs, are often inaccessible to low-income families. Subsidized CSAs and fruit and vegetable prescription programs have the potential to decrease food insecurity, increase fresh fruit and vegetable consumption, and generate better health outcomes. However, several challenges can limit the success of such programs, including the logis¬tics of distribution and an inability to cook from scratch due to a lack of kitchen infrastructure, time, or skills. In this paper, we investigate two diet-related health programs conducted with commu¬nity partners in Madison, Wisconsin, and Portland, Oregon. We used photovoice to evaluate and enhance these programs, which supplied low-income participants with free or subsidized weekly shares of local food, addressed transportation bar¬riers associated with access, and offered recipes and cooking education. Drawing on social practice theory, we demonstrate how these programs altered food provisioning practices for low-income individuals and families by building their competence in the kitchen, fostering meaningful social relationships, and cultivating new meanings related to fresh, local food. The short-term gains were positive, and such community-based nutrition pro¬grams warrant continued support as part of a broader strategy to address poverty and food insecurity.
- 17 November 2020
- Published by Lyson Center for Civic Agriculture and Food Systems in Journal of Agriculture, Food Systems, and Community Development
- Vol. 10 (1) , 1-16
Open AccessIncorporating local foods into low-income families' home-cooking practices: The critical role of sustained economic subsidies
Alternative food practices, including farmers markets and CSAs, are often inaccessible to low-income families. Subsidized CSAs and fruit and vegetable prescription programs have the potential to decrease food insecurity, increase fresh fruit and vegetable consumption, and generate better health outcomes. However, several challenges can limit the success of such programs, including the logis¬tics of distribution and an inability to cook from scratch due to a lack of kitchen infrastructure, time, or skills. In this paper, we investigate two diet-related health programs conducted with commu¬nity partners in Madison, Wisconsin, and Portland, Oregon. We used photovoice to evaluate and enhance these programs, which supplied low-income participants with free or subsidized weekly shares of local food, addressed transportation bar¬riers associated with access, and offered recipes and cooking education. Drawing on social practice theory, we demonstrate how these programs altered food provisioning practices for low-income individuals and families by building their competence in the kitchen, fostering meaningful social relationships, and cultivating new meanings related to fresh, local food. The short-term gains were positive, and such community-based nutrition pro¬grams warrant continued support as part of a broader strategy to address poverty and food insecurity.