Healthy

The following are a selection of images, captions, and quotes from Flint residents who participated in the photo project on food access in Flint and the impact of COVID-19. Most of the photos show intersecting themes, for example one photo and caption might illustrate family, cooking and healthy eating. Photos on these pages are just shared in one category to help show the breadth of data we received.

These data illustrate the theme of healthy foods.

This theme appeared 206 times in the data.

We define the healthy theme as discussions of knowing what foods are good for the human body and/or knowing what foods to eat to manage specific health problems.

Flint Residents Shared

Chickpea, cucumber, and tomato salad
“Experimented with healthy salads I found on Facebook since I had so much time on my hands to cut veggies.”
Salmon, rice, and veggies.
“A healthy homecooked meal.”
Produce box with bananas, oranges, lettuce, limes.
“During the Stay at Home Order I got weekly Flint Fresh boxes. I recommended the service to many others. Especially people receiving food benefits.”
Graves' ophthalmopathy
“Sometimes my biggest barrier to obtaining food is my own body’s betrayal. Autoimmune diseases are so tiresome.”
Ginger sesame tamari tofu in a bowl
"Ginger Sesame Tamari Tofu (3/1/2021) – I know another photo featured a ginger-sesame-tamari dish, but I wanted to share this one because it’s delicious with just spinach as a veggie. A secret to making it so tasty, is to use a garlic press for the garlic and a fine grater to grate the ginger (and the garlic too if you don’t have a press) before sauteing it first – then add the tofo and lots of spinach in the last couple minutes of cooking to retain the color and immune-boosting vitamins."

To learn more about the Flint Leverage Points Project, watch our Flint Food System Video.

To learn more about this photo project, visit our Briefing Notes page.

Explore other themes, images, and data.

*Note: The statements provided here represent the voices of the Flint residents who participated in this research project. They are not necessarily reflective of the values or opinions of Michigan State University or its affiliates.

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