Browse
Search
BOA minutes 101016
OrangeCountyNC
>
Advisory Boards and Commissions - Active
>
Orange County Board of Adjustment
>
Minutes
>
2016
>
BOA minutes 101016
Metadata
Thumbnails
Annotations
Entry Properties
Last modified
3/26/2018 9:14:37 AM
Creation date
3/6/2018 4:55:09 PM
Metadata
Fields
Template:
BOCC
Date
10/10/2016
Meeting Type
Regular Meeting
Document Type
Advisory Bd. Minutes
Document Relationships
BOA agenda 101016
(Attachment)
Path:
\Advisory Boards and Commissions - Active\Orange County Board of Adjustment\Agendas\2016
There are no annotations on this page.
Document management portal powered by Laserfiche WebLink 9 © 1998-2015
Laserfiche.
All rights reserved.
/
113
PDF
Print
Pages to print
Enter page numbers and/or page ranges separated by commas. For example, 1,3,5-12.
After downloading, print the document using a PDF reader (e.g. Adobe Reader).
View images
View plain text
Approved 12/12/16 <br />OC Board of Adjustment – 10/10/16 Page 63 of 113 <br /> <br /> <br />foods on all kinds of farms, how we distribute food through any number of kinds of distribution and logistics 1 <br />channels, processing food either in massive industrial scale warehouses or in your own kitchen, how we 2 <br />consume food, how we choose to purchase food, the behaviors around eating food together, and then food 3 <br />waste to a landfill or composting or diverting food waste that could otherwise be used to feed people that 4 <br />are hungry. A food system also includes the social and political economic factors that pressed on all of the 5 <br />parts of the food systems and as a designer I see a food system as a set of interrelated parts and 6 <br />relationships that we can look at as ways to build outcomes that we want to in our communities. Whether 7 <br />those are local food values, whether they’re more economic values, whether they’re ways to ultimately 8 <br />affect climate change and so as a designer the relationship between a farm and a distributor, the 9 <br />relationship between a consumer and their food are all opportunities for design to create better 10 <br />relationships, and better value for the communities that all eat food. 11 <br /> 12 <br />Andy Petesch: And under tab 7 of the notebook, is this your CV, your bio? 13 <br /> 14 <br />Erin White: It is. 15 <br />Andy Petesch: And could you talk a little bit about your experience other than education or work? 16 <br /> 17 <br />Erin White: Yes. So in addition to client based projects at the community food lab we also generate 18 <br />publications helping communicate of local food systems to different populations. I’ve had articles and 19 <br />publications in numbers of places. And actually, going back to 1999 when I was just out of Undergrad had a 20 <br />first author peer review paper on pediatric cancer. And service that I do know includes a number of things 21 <br />around food policy. I represent inaudible for local food in a health coalition in Wake County as a Board 22 <br />member and I’m also a co-founder of a food policy council in Wake County called the Capital Area Food 23 <br />Network. 24 <br /> 25 <br />Andy Petesch: And what was your final project in your masters program? 26 <br /> 27 <br />Erin White: It was actually looking at the role of the architect in local food systems so I looked at a two 28 <br />square mile area of Durham, North Carolina looking at it at three different levels. One was created a food 29 <br />systems theory that all the parts of a food system had value that could be applied in a design sense. 30 <br />Second, looking at it from an urban design standpoint and thinking about where circulation was, where 31 <br />investments might go, where different kinds of food systems projects such as food hubs, or community 32 <br />gardens, or urban farms might have the best value for the neighborhood. And then architecturally looked at 33 <br />the ways that individual projects could be expressed physically to realize the maximum benefit for the 34 <br />particular project. So a market would want to be visible. A community garden would want to engage people 35 <br />as they walked past. Stuff like that. 36 <br /> 37 <br />Andy Petesch: At this time I’d like to ask the Board to recognize Mr. White as an expert in food system 38 <br />policy. 39 <br /> 40 <br />LeAnne Brown: I’m going to object at this point for the record. The standard for the acceptance of an expert 41 <br />is two fold. One, you have a peculiar expertise and two, does it have some relevance to a decision that’s 42 <br />going to be made by the trier of fact, which is you, such that the testimony for you to form your opinion and 43 <br />I’m struggling with how this testimony may have relevance to this issue you are here to decide. Which is 44 <br />whether the wedding use to this property is incidental to the farm. So I’m not understanding the purpose of 45 <br />the witness. 46 <br /> 47 <br />Andy Petesch: The purpose of the witness is… The issue before this Board is what the use is, non-farm or 48 <br />bona fide farm purpose. That’s what the decision was made. The statute says if you’re doing agritourism 49
The URL can be used to link to this page
Your browser does not support the video tag.