This paper is a follow-up to the 2012 efforts of John Fife that identified Community Development Financial Institution-led food retail intervention policies as the most effective in bringing supermarkets to underserved urban areas. Specifically cited in the conclusion was the success of the Pennsylvania Fresh Food Financing Initiative. To further this research, this paper will utilize a similar structured inquiry to evaluate CDFI-led policies that were implemented during or since the FFFI program. Through five case studies (Pennsylvania (updated), California, Colorado, New Orleans, and New York) this paper examines the creation and results of several different retail intervention policies. Each case study provides the conditions predicating the need to improve food access and the policy instruments used to address the issues. The paper assesses the policies based on eight features: strategy components, aeris rating, funding stream, viability, duration, scope, cost-effectiveness, and replicability. The analysis compares the cases to determine the most successful and replicable policy used to address the food access issues plaguing urban areas commonly referred to as food deserts. The paper makes several conclusions regarding CDFI-led retail intervention policies. Successful retail intervention policies require strong and stable CDFI's administering policy funds to sustain operations. The geographic scope of the policy, in terms of statewide versus citywide, does not alter the potential of a policy so much as population density. The overall fund size and thus size of funding packages available to individual projects must be complementary to available funds on the market, which varies by area. Finally, policies are most effective with sufficient seed funding that carries few regulations or compliance requirements. / 0 / SPK / specialcollections@tulane.edu

The taxonomic history of 17 British and N. W. European taxa of the Festuca ovina aggregate was reviewed. The morphology, anatomy, ecology, geographical distribution and typification of F. ovina, F. guestfalica, F. vivipara, F. lemanii, F. trachyphylla and F. brevipila was also discussed. Anatomical characters were taken from leaf-blade transverse sections and from leaf-blade epidermises and proved useful at all taxonomic ranks investigated. Gross morphological characters were generally slightly less useful although floral morphology was of great use at and below specific rank. Reliability of these characters has been assessed in cultivatio-n experiments. On the basis of morphological, anatomical, cytological, chemical and geographical evidence and with the aid of multivariant analysis and extensive hybridization studies it is concluded that the taxa studied fall into 3 species groups: the F. ovina group; the F. valesiaca group and the F. longifolia group. Hybridization at the hexaploid level more frequently produced more mature FI hybrids than did hybridizations at the tetraploid level. Hybridizations between diploid species produced the lowest numbers of mature FI hybrids. Furthermore diploid taxa were found to be more discrete morphologically than tetraploid taxa which were in turn more discrete than hexaploid taxa. It was concluded from this that the F. ovina aggregate is a polyploid pillar complex. On the basis of a wide body of evidence it was concluded that F. vivipara undoubtedly belongs to the F. ovina species group. The evolutionary relationship between this taxon with its close seminiferous relatives was also discussed.

1 / SPK / archives@tulane.edu

This report measures and explains the way that new grocery store development in underserved neighborhoods impact economic development. This study evaluates a new grocery storeÕs economic impact in six critical areas: 1) Job Creation 2) Income Creation 3) Tax Revenue Creation 4) Impact on Surrounding Residential Real Estate ) Impact on Surrounding Commercial Real Estate 6) Lower Food Costs The research shows that when these six effects areas are considered together, the potential economic impact of a new grocery store in a food desert is immense. The most important of these topics is the new stores ability to create jobs, local income, and it effect upon the surrounding real estate. National data shows that a new grocery store can have an employment multiplier of nearly 20, meaning that for every directly created job, 20 more are either created or supported elsewhere in the economy. Furthermore, between 50 and 75 percent of directly created jobs are filled locally, helping to pump income into the local communi . Thirdly, the opening of a new grocery store has an immediate and significant effect upon commercial and residential real estate. Data from the Pennsylvania Fresh Food Financing Initiative indicates that the opening of a new store instantly boosts home values by between four and seven percent and reverses negatively trending home values. While the effect on commercial real estate is less measurable, it is no less significant. The new store acts as an anchor retailer, attracting smaller retailers to the area and helping to reduce community vacancy rates and spur economic development. Lastly, the new store will reduce the cost of food to the local community by providing food at cheaper prices than local convenience stores and by removing many of the unnecessary transportation costs that food desert residents frequently encounter. Illustrating these potential impacts, the proposed development of a new Jack and Jakes Grocery Store on O.C. Ha y Boulevard in the Central City neighborhood of New Orleans is a perfect case study. As defined by the USDA, Central City is a low-income food desert. For years it has suffered serious economic decay that has seen its main commercial corridor, O.C. Haley Boulevard, become completely defunct. However, in applying national data and several widely accepted economic theories, this report concludes that the development of a new grocery store in this area is ideal. The new store will help to make community attractive to economic investment and redevelopment once again. By providing jobs and income to the surrounding community, retail demand in the area will be increased. This in turn will make the commercial corridor more attractive to businesses. Furthermore, as an anchor retailer, the new grocery store will further promote economic development by helping to apply downward pressure on community vacancy rates, both residential and commercial. / 0 / SPK / specialcollections@tulane.edu

0 / SPK / specialcollections@tulane.edu

Si le regard scientifique porté sur le thème de l’alimentation antique s’est matérialisé au cours des dernières décennies, il s’est pourtant détaché peu d’investigations où l’on a exploité réellement l’espace que l’aliment en lui-même détenait dans la civilisation grecque. Pour tenter de résoudre cette problématique, nous avons fait le choix de porter notre réflexion en se basant sur la comparaison de différentes sources documentaires qui nous ont permis de réaliser un catalogue des aliments les plus consommés en mettant en exergue plusieurs phases ou modes culinaires. Nous nous sommes interrogés également au sujet de certaines pratiques alimentaires et sur le rôle des cuisiniers dans ces démarches en réalisant une énumération de ces individus transmis par les sources, et en dégageant l’existence en Grèce et en Grande-Grèce de plusieurs écoles et de spécialités qu’elles enseignaient. Ce mouvement a porté à la création d’une littérature à sujet gastronomique naufragée dont on conserve pourtant le souvenir dans l’oeuvre encyclopédique d’Athénée de Naucratis. L’alimentation n’avait pas dans l’Antiquité un intérêt éminemment gastronomique mais elle s’est assignée dans les pratiques médicales dès la naissance de cette discipline comme le procédé usité afin de soigner différentes pathologies. Si les recettes au cœur de ce travail participent à distinguer les multiples usages, elles ne permettent pas d’avoir une vision globale des pratiques culinaires au sein de toutes les différents échelles de la société de Grèce et de Grande- Grèce. Maints aspects de ces traditions culinaires restent néanmoins encore d’actualité : il a été constaté, à travers une enquête sur les différents contextes géographiques mis en examen, que certaines recettes ou usages alimentaires dans le cadre culturel ou religieux du monde grec ont pu survivre au fil du temps. / Scientific works on antique food have been tackled for decades. However, there are few researches that deeply treated the place that the food in itself occupied during the Greek civilization. In order to answer that question, we have decided to focus on different documentary sources by comparing them. These sources enabled us to have a typology of the most eaten food by highlighting many phases or culinary mode. We also asked ourselves about culinary methods and the place of the cook by achieving a list of the different people that appeared in the different sources. To be able to do this, we give emphasis to the existence of different schools and specialties taught in Greece and Great Greece. This movement gave way to the creation of a gastronomic literature that was forgotten and yet it could be found in the encyclopedic work of Athénée of Naucratis. During Antiquity, food did not have a gastronomic purpose. Nevertheless, it was used for medical purposes in order to cure different diseases. The different recipes that are the core of this work help us to distinguish the different use of food. However, they prevent us from having a global view on culinary methods on the different scales that constitute Greece and Great Greece’s society. Yet some aspects of this culinary tradition are still carried on. Indeed, it has been noticed in some geographical areas that some recipes or food use used in the religious or cultural context were able to survive.

The availability of nutrition information is an important aspect of health care and equally important is access to cultural and theoretical nutrition evidence to increase awareness on ways to manage a diet in ethnic communities. The problem was the shortage of culturally appropriate nutrition data to educate Caribbean immigrants. The purpose of the study was to acquire culturally profound nutrition information on Caribbean immigrants' distinctive philosophical perception on nutrition and food choices. A phenomenological approach was used to examine ways in which the participants integrate nutrition facts when making food choices. The theory of reasoned action was the main conceptual framework used in this study to assess the participants' dietary belief systems. A purposeful sampling approach was used to recruit participants for the study and the participants were prescreened as part of the data collection procedure. The inclusion criteria focused on adult Caribbean immigrants who had awareness on nutrition habits. The 15 participants who agreed to participate in face-to-face interviews provided data on their food habits. The interpretive phenomenological analysis approach was used to investigate and explain the participants' diet. The participants' routines included eating whole foods from plant and animal products, eating foods from all food groups in moderation, and monitoring salt and sugar intake to prevent diet-related illness. The frequently occurring themes that emerged from the study included family traditions and ethnic beliefs and values that inspired recipes and types of food the participants consume. These findings may possibly be used by health professionals to assist in planning or implementing culturally sensitive education programs to enhance nutrition awareness in Caribbean immigrant communities.