Day 93: How To Turn a Payphone Into a Library

I have wondered on occasion how long phone booths would be around.  They almost seem archaic.  It's probably been over 10 years since I last used one, and maybe just as long that I've actually had change on me that I could use one even if I needed too.  The rise of cell phones and debit cards may have been the final nail in the coffin for the pay phone.

But could there be another use for these booths?  Some way to change this gum-covered, grimy booth into something that adds value once again to the neighborhoods they are in?  I'm sure there could be tons of ideas, but the Book Booth is already up and running in Los Angeles.  Here is how you can set up a Book Booth in a neighborhood near you.

Have an old phone booth in your neighborhood sitting empty? Fill it with books! Book booths are an easy way to acquire new books (for free), bring your community together and transform a neighborhood eyesore into a neighborhood gem. We talked to Amy Inouye of the Future Studio about how she started one in the Highland Park neighborhood of Los Angeles.

1) Scout. No old phone booth close by? Don’t worry. A book booth can work just about anywhere. Take over an unused newspaper dispenser or ask a local business for some of their sidewalk space or an old bench. Be sure to find a place where people already linger, meet, or hang out. And keep it tidy. “You wouldn’t really want anyone to leave a box of books on the ground,” says Inouye. ”Then it starts looking messy. It’s like the broken window mindset. You want it to look neat and presentable and inviting so that it maintains a level of usefulness and involvement.”

2) Chat. Circulation is the key to a successful book booth. Talk to your neighbors and encourage them to drop off books in advance of the launch, say Inouye. If you choose a location in front of or near a business, be sure to talk to the business owner first and get their support. “I got permission and spoke to the owners several times before we launched the booth,” says Inouye.

3) Stock. Because most people will contribute books they no longer want, it’s easy for the book booth to become a book dump. Act as a curator for the booth to keep too many old romance novels from stacking up. Inouye checks the Highland Park booth almost every day to keep it neat and “family friendly.” She also manages the content. After receiving a stack of 20 year-old textbooks she slowly put them out one at a time. “Eventually all of them got taken,” she says.

4) Let it go! It’s important to maintain the booth, yes, but stay open to different interpretations of its use. Add a chair for a quick read, a request sheet for specific books or a small night light to highlight the space. You may even set up a book crossing. After all, if you love your books, set them free.

This post originally appeared on www.refresheverything.com, as part of GOOD's collaboration with the Pepsi Refresh Project, a catalyst for world-changing ideas.

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Day 80: Organic Slap Yo Mama Peaches

I haven't seen the documentary Food, Inc. yet, but I would like to.   Part of me has been avoiding watching it, though, because I know it is going to be hard to watch.  Convicting.  Eye-opening.  Horrifying.  We live in a time where we are pretty disconnected from our food.  Doesn't chicken come from the freezer?  Potato chips aren't a vegetable?

Just last night John and I were having a discussion with our friends about the possibility of joining a co-op.  Split the price and the meat of a cow and pig, and get locally-raised, grass-fed, and free-range meat.  I like the sound of that.  Supporting local farmers.  Knowing where our food is coming from, and that the animals were treated humanely and in the most animal-friendly way.  Grazing on open fields.  Drinking water from a stream.

We have the luxury of making choices about our food.  Not only about where our food comes from, but also being able to choose fresh foods over processed foods.  Choose healthy foods over salty and fatty foods.  An organization in San Francisco, Nextcourse, is looking to make these food choices known in order to tackle problems of obesity and heart disease in communities that need it most.  "By implementing innovative and collaborative educational programs, we hope to inspire people to purchase, cook, and eat healthier, locally produced foods.  We believe we've achieved ultimate program success when the communities in which we work are fully engaged in support of developing their neighborhoods and lifestyles to incorporate fresh, healthy foods."

Here is a Q&A about one of their projects called Soul Food.  This article was found at GOOD.is. 

San Francisco is famous for local, organic, sustainable food, but for all its influence and success, numerous food-related problems still plague the city, from food insecurity to obesity and heart disease.  Nextcourse aims to tackle those problems, especially in poorer communities. One of their more innovative programs is the Soul Food Project, which works with incarcerated women to improve their health and well-being through food. We spoke with Soul Food's Project Coordinator Niyati Desai about how they're using food as a tool for building community connections.

GOOD: How did the Soul Food program originate?

NIYATI DESAI: Through a partnership between the San Francisco Sheriff's Department and Nextcourse, we brought professional chefs into the San Francisco County Jail to teach women how to cook a nutritious meal. Naturally this transitioned to an ongoing, weekly course in nutrition and culinary skills. Classes were well-received but our staff was eager to do more to minimize recidivism and support women post-incarceration. The vision for the Soul Food Project comes from the desire to give women in our community an opportunity to reconnect with their purpose, to identify and define their skills, and to recognize their own desire and ability to thrive in this complex society.

G: Tell me a bit about how you work with the women.

ND: It's important to understand that a typical Soul Food client is likely surviving years of emotional and physical trauma, substance abuse, and isolation from society. Job and family skills are minimal, and access to a fridge, let alone a functional kitchen, is minimal. Understanding that vulnerability, we developed the project components with the following values in mind: affordability, accessibility and sustainability. Each week our nutrition class focuses on issues related to food and addiction, self-image, and illness prevention, while discussing the basics of an affordable, yet nutritious diet.

Our weekly cooking class focuses on doing more with less. Clients learn to prepare recipes at less than $3 per person. Each month, we all take a walk to a market in our local area, which integrates physical activity with knowledge of shopping tips and resources. Last, but certainly not least, the Soul Food Project offers 6-month internships for clients who demonstrate a strong commitment to living a healthier life. This is where clients shine, as they're given an opportunity to tap into another life other than that of crime.

G: What sort of results are you seeing?

ND: My clients fall along a wide spectrum in terms of their readiness and willingness to change. One client told me she only uses olive oil now and her arthritis has improved while another came back to tell me after six months of eliminating soda, refined flours and sugars she's lost 10 pounds and has endless energy. For me, these are all success stories. Just being a witness to these women who, many for the first time, are engaging with the process of change is the greatest gift and a wonderful reminder that a little support goes a long way.

G: Your greatest inspiration so far?

ND: It involves two former clients of mine, both in their late 30's or early 40's with long histories of incarceration. As they describe, they lived a life of gangbanging, hustling, drug dealing – the "fast life." With early release from jail, and on the home detention monitor, they came to the Women's Reentry Center and both participated regularly in the Soul Food Project classes. While deepening their relationship with food and self-care, they told me story after story of how much they loved and missed cooking, reminisced about their favorite recipes, and expressed their desires to open a restaurant and give back to their community.

I hired them both as interns, and now, project assistants. Today, Chiquita has developed nutrition presentations for local in-patient treatment programs, has taken on the role of Childhood Nutrition Educator, and is dedicated to teaching parents the importance of modeling healthy behavior for the next generation. Nicole is completing a Healthy Soul Food cookbook, detailing the history of traditional southern ingredients, describing the health disparities plaguing southern African American communities, and of course, presenting ninety mouth-watering recipes for how to maintain revered food culture, while preserving her people's livelihood.

This post originally appeared on www.refresheverything.com, as part of GOOD's collaboration with the Pepsi Refresh Project, a catalyst for world-changing ideas.

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