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  • Mark Edmiston
  • Chairman
  • Nomad Editions

  • Bob Herbert
  • Distinguished Senior Fellow
  • Demos

  • David R. Jones
  • President
  • Community Service Society

  • Steven L. Krause
  • Chief Operating Officer
  • Community Service Society

  • Elizabeth Cooke Levy
  • Non-Profit Manager
  • & Consultant

  • Mark E. Lieberman
  • Economist
  • Economics Analytics Research

  • Tom Allon
  • President
  • Manhattan Media

  • Eric Schrier
  • Independent Board Advisor

  • Frances Reilly
  • Chief Operating Officer
  • World Science Festival

  • Dan Rubin
  • Senior VP/Chief Financial Officer
  • Lincoln Center for the Performing Arts


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Marisa Jahn and Marc Shavitz

Image of Marisa Jahn and Marc Shavitz

Marisa Jahn is an artist, writer, and community organizer. Marisa’s work has been presented in public spaces in the US, Canada, Tajikistan, Kyrgyzstan, Estonia, Honduras, and Turkey and in venues such as the MIT Museum, ICA Philadelphia, The New Museum (New York), ISEA/Zero One, Eyebeam (NYC), the National Fine Art Museum of Taiwan, and in San Francisco at Yerba Buena Center for the Arts, the San Francisco Asian Art Museum, and the San Francisco Museum of Modern Art. Marisa studied at UC Berkeley Massachusetts Institute of Technology (MIT). Her work as an artist and activist has been featured in international media including Art in America, Los Angeles Times, Frieze, Punk Planet, Clamor Magazine, The New York Times, San Francisco Chronicle, Make Magazine, Metropolis, the Discovery Channel, The Wall Street Journal, and Canadian Broadcasting Corporation. Marc Shavitz recently finished his joint-degree in Law and City Planning from Brooklyn Law School and the Pratt Institute, where he wrote his masters thesis on the topic "food deserts" and the New York City Green Cart program. He is an associate media producer with People's Production House.


Articles, Investigations and Blogs

From competition with other carts and established businesses, to tickets, cold weather and struggles getting and storing their food, a six-month investigation of the Green Cart program reveals room for improvement.