{"id":3221,"date":"2019-12-02T11:34:43","date_gmt":"2019-12-02T16:34:43","guid":{"rendered":"https:\/\/blogs.goucher.edu\/magazine\/?p=3221"},"modified":"2025-07-25T14:57:25","modified_gmt":"2025-07-25T18:57:25","slug":"set-the-table-for-food-accessibility","status":"publish","type":"post","link":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/","title":{"rendered":"Set the Table: What Does Your Plate Say About Food Accessibility?"},"content":{"rendered":"
Fresh produce, organic options, plenty of variety, and all located at the grocery store around the corner; there are probably several within a couple miles of your home. Plus, with the convenience of owning a car, getting groceries is never a problem. In fact, going grocery shopping is probably something you gripe about Sunday morning or after work.<\/p>\n
As students in Associate Professor Emily Billo\u2019s environmental justice class are learning, there are forces of privilege and race that determine who has access to healthy food. Your conveniently located grocery store two turns from your home didn\u2019t end up there by accident. Billo\u2019s class collaborated with the Black Yield Institute (BYI) to understand systemic problems behind food accessibility in underprivileged communities.<\/p>\n
BYI is an organization headquartered in Baltimore\u2019s Cherry Hill neighborhood that addresses food insecurity among people of color in Baltimore. One of their initiatives is an urban garden to promote models of food production and land stewardship. Goucher students helped weed the garden while learning about food apartheid, a social and political construct that makes nutritious food inaccessible to a group of people. Disproportionately, people of color are most affected.<\/p>\nStudents from Emily Billo\u2019s environmental justice class went to the Black Yield Institute to help with the community\u2019s urban garden while learning about food insecurity.<\/figcaption><\/figure>\n
In conversations BYI co-founder and servant director Eric Jackson facilitated with students, they talked about differences in food access around the country. For some who identified as growing up poor, they realized that it was a much different experience compared to the food apartheid in Cherry Hill. That surprised certain students, who thought \u201cpoor is poor,\u201d Jackson says. \u201cThey\u2019re learning the complexities of the issue, and how food apartheid affects not only food access but transportation and other systems that impact people on the day-to-day,\u201d he says.<\/p>\n
Students are also helping with a larger project, which is to get young and old people of color to talk about food memories and examine how their relationship to food has changed over time, says Jackson. Students are researching in Goucher\u2019s Special Collections and Archives to add to the background knowledge of Cherry Hill and to discover how it came to be a place of food apartheid.<\/p>\n
\u201cIt was eye-opening to see how little their voices are heard, but also that the systematic things are playing into the ways in which a space like that is made,\u201d says Nick Patterson \u201920<\/span><\/strong>, a student in the environmental justice class. \u201cThe infrastructure, the health of the people, the education of the people, are all tied together.\u201d<\/p>\nWhen Emily Billo\u2019s class visited the Black Yield Institute, they started the day by talking about their intentions for the work they would be doing in BYI\u2019s urban garden. The day was spent weeding but also talking about the systemic problems that have left communities without access to healthy foods.<\/figcaption><\/figure>\n
The partnership definitely helped make people more aware, says Clare Kresse \u201920<\/span><\/strong>, who is also in the class, because for those who grew up with grocery stores on every corner, gaining access to food was never even a thought. \u201cI think food is something that we take for granted,\u201d she says. \u201cThis is probably the first time I\u2019ve ever thought about who made the decisions to put certain stores where I live versus where I don\u2019t live.\u201d<\/p>\n
Those who don\u2019t have the power to control these resources need to be given the leverage to do so, Kresse says, adding, \u201cIt\u2019s a huge learning process of asking myself, \u2018Where do I align myself as an ally that\u2019s not overstepping, yet using my privilege in the best way I can to help a certain group?\u2019\u201d<\/p>\n
It\u2019s a question that Billo frequently asks herself and her students, recognizing that the Black community needs to maintain ownership of their experience. \u201cFor me, the work is more than just a class,\u201d Billo says. \u201cThese political commitments are the necessary work that has to be done in order to push forward a meaningful conversation about more equitable access to resources.\u201d<\/p>\nAssociate Professor Emily Billo, left, and BYI farm manager Floyd B. Godsey II, right, discuss what is required to run an urban garden in Baltimore\u2019s neighborhood of Cherry Hill.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"
As students in Emily Billo\u2019s environmental justice class learned, forces of privilege determine access to healthy food. The class collaborated with the Black Yield Institute to understand the issue. <\/p>\n","protected":false},"author":352,"featured_media":3225,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[12633,7935],"tags":[],"ppma_author":[87521],"class_list":["post-3221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feature","category-goucher-today"],"yoast_head":"\n
Set the Table: What Does Your Plate Say About Food Accessibility? | Goucher Magazine<\/title>\n<meta name=\"description\" content=\"Collaborating with the Black Yield Institute, students in Emily Billo\u2019s environmental justice class learned privilege determines access to healthy food.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Set the Table: What Does Your Plate Say About Food Accessibility? | Goucher Magazine\" \/>\n<meta property=\"og:description\" content=\"Collaborating with the Black Yield Institute, students in Emily Billo\u2019s environmental justice class learned forces of privilege and race determine access to healthy food.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/\" \/>\n<meta property=\"og:site_name\" content=\"Goucher Magazine\" \/>\n<meta property=\"article:published_time\" content=\"2019-12-02T16:34:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-25T18:57:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blogs.goucher.edu\/magazine\/files\/2019\/11\/BYI_weeding-1800x900.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1800\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Natalie Eastwood\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Molly Englund\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/\"},\"author\":{\"name\":\"Molly Englund\",\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/#\\\/schema\\\/person\\\/43155b9e9455876089c51a5a895ca8ca\"},\"headline\":\"Set the Table: What Does Your Plate Say About Food Accessibility?\",\"datePublished\":\"2019-12-02T16:34:43+00:00\",\"dateModified\":\"2025-07-25T18:57:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/\"},\"wordCount\":746,\"publisher\":{\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/files\\\/2019\\\/11\\\/BYI_weeding-1800x900.jpg\",\"articleSection\":[\"Feature\",\"Goucher Today\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/\",\"url\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/\",\"name\":\"Set the Table: What Does Your Plate Say About Food Accessibility? | Goucher Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/files\\\/2019\\\/11\\\/BYI_weeding-1800x900.jpg\",\"datePublished\":\"2019-12-02T16:34:43+00:00\",\"dateModified\":\"2025-07-25T18:57:25+00:00\",\"description\":\"Collaborating with the Black Yield Institute, students in Emily Billo\u2019s environmental justice class learned privilege determines access to healthy food.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/#primaryimage\",\"url\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/files\\\/2019\\\/11\\\/BYI_weeding-1800x900.jpg\",\"contentUrl\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/files\\\/2019\\\/11\\\/BYI_weeding-1800x900.jpg\",\"width\":1800,\"height\":900,\"caption\":\"In addition to the hands-on work students did in BYI\u2019s garden, students presented BYI with research on the history of Cherry Hill and problems around food insecurity that community members face.\u00a0All photos courtesy of the Black Yield Institute.\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/set-the-table-for-food-accessibility\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Set the table: What does your plate say about food accessibility?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/#website\",\"url\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/\",\"name\":\"Goucher Magazine\",\"description\":\"The magazine for Goucher College's alumnae\\\/i since 1921.\",\"publisher\":{\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/#organization\",\"name\":\"Goucher College\",\"url\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/files\\\/2018\\\/02\\\/G_logo.gif\",\"contentUrl\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/files\\\/2018\\\/02\\\/G_logo.gif\",\"width\":300,\"height\":150,\"caption\":\"Goucher College\"},\"image\":{\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/#\\\/schema\\\/person\\\/43155b9e9455876089c51a5a895ca8ca\",\"name\":\"Molly Englund\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0e687550d6628807db9571095d4bc4be35a9498346515c6d7c5f214aa8b3b9a0?s=96&d=mm&r=gb58c87739d7e579ba3fa778f0f114c2b\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0e687550d6628807db9571095d4bc4be35a9498346515c6d7c5f214aa8b3b9a0?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0e687550d6628807db9571095d4bc4be35a9498346515c6d7c5f214aa8b3b9a0?s=96&d=mm&r=g\",\"caption\":\"Molly Englund\"},\"url\":\"https:\\\/\\\/blogs.goucher.edu\\\/magazine\\\/author\\\/moeng001\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Set the Table: What Does Your Plate Say About Food Accessibility? | Goucher Magazine","description":"Collaborating with the Black Yield Institute, students in Emily Billo\u2019s environmental justice class learned privilege determines access to healthy food.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/","og_locale":"en_US","og_type":"article","og_title":"Set the Table: What Does Your Plate Say About Food Accessibility? | Goucher Magazine","og_description":"Collaborating with the Black Yield Institute, students in Emily Billo\u2019s environmental justice class learned forces of privilege and race determine access to healthy food.","og_url":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/","og_site_name":"Goucher Magazine","article_published_time":"2019-12-02T16:34:43+00:00","article_modified_time":"2025-07-25T18:57:25+00:00","og_image":[{"width":1800,"height":900,"url":"https:\/\/blogs.goucher.edu\/magazine\/files\/2019\/11\/BYI_weeding-1800x900.jpg","type":"image\/jpeg"}],"author":"Natalie Eastwood","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Molly Englund","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/#article","isPartOf":{"@id":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/"},"author":{"name":"Molly Englund","@id":"https:\/\/blogs.goucher.edu\/magazine\/#\/schema\/person\/43155b9e9455876089c51a5a895ca8ca"},"headline":"Set the Table: What Does Your Plate Say About Food Accessibility?","datePublished":"2019-12-02T16:34:43+00:00","dateModified":"2025-07-25T18:57:25+00:00","mainEntityOfPage":{"@id":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/"},"wordCount":746,"publisher":{"@id":"https:\/\/blogs.goucher.edu\/magazine\/#organization"},"image":{"@id":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/#primaryimage"},"thumbnailUrl":"https:\/\/blogs.goucher.edu\/magazine\/files\/2019\/11\/BYI_weeding-1800x900.jpg","articleSection":["Feature","Goucher Today"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/","url":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/","name":"Set the Table: What Does Your Plate Say About Food Accessibility? | Goucher Magazine","isPartOf":{"@id":"https:\/\/blogs.goucher.edu\/magazine\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/#primaryimage"},"image":{"@id":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/#primaryimage"},"thumbnailUrl":"https:\/\/blogs.goucher.edu\/magazine\/files\/2019\/11\/BYI_weeding-1800x900.jpg","datePublished":"2019-12-02T16:34:43+00:00","dateModified":"2025-07-25T18:57:25+00:00","description":"Collaborating with the Black Yield Institute, students in Emily Billo\u2019s environmental justice class learned privilege determines access to healthy food.","breadcrumb":{"@id":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/#primaryimage","url":"https:\/\/blogs.goucher.edu\/magazine\/files\/2019\/11\/BYI_weeding-1800x900.jpg","contentUrl":"https:\/\/blogs.goucher.edu\/magazine\/files\/2019\/11\/BYI_weeding-1800x900.jpg","width":1800,"height":900,"caption":"In addition to the hands-on work students did in BYI\u2019s garden, students presented BYI with research on the history of Cherry Hill and problems around food insecurity that community members face.\u00a0All photos courtesy of the Black Yield Institute."},{"@type":"BreadcrumbList","@id":"https:\/\/blogs.goucher.edu\/magazine\/set-the-table-for-food-accessibility\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/blogs.goucher.edu\/magazine\/"},{"@type":"ListItem","position":2,"name":"Set the table: What does your plate say about food accessibility?"}]},{"@type":"WebSite","@id":"https:\/\/blogs.goucher.edu\/magazine\/#website","url":"https:\/\/blogs.goucher.edu\/magazine\/","name":"Goucher Magazine","description":"The magazine for Goucher College's alumnae\/i since 1921.","publisher":{"@id":"https:\/\/blogs.goucher.edu\/magazine\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blogs.goucher.edu\/magazine\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/blogs.goucher.edu\/magazine\/#organization","name":"Goucher College","url":"https:\/\/blogs.goucher.edu\/magazine\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blogs.goucher.edu\/magazine\/#\/schema\/logo\/image\/","url":"https:\/\/blogs.goucher.edu\/magazine\/files\/2018\/02\/G_logo.gif","contentUrl":"https:\/\/blogs.goucher.edu\/magazine\/files\/2018\/02\/G_logo.gif","width":300,"height":150,"caption":"Goucher College"},"image":{"@id":"https:\/\/blogs.goucher.edu\/magazine\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/blogs.goucher.edu\/magazine\/#\/schema\/person\/43155b9e9455876089c51a5a895ca8ca","name":"Molly Englund","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/0e687550d6628807db9571095d4bc4be35a9498346515c6d7c5f214aa8b3b9a0?s=96&d=mm&r=gb58c87739d7e579ba3fa778f0f114c2b","url":"https:\/\/secure.gravatar.com\/avatar\/0e687550d6628807db9571095d4bc4be35a9498346515c6d7c5f214aa8b3b9a0?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/0e687550d6628807db9571095d4bc4be35a9498346515c6d7c5f214aa8b3b9a0?s=96&d=mm&r=g","caption":"Molly Englund"},"url":"https:\/\/blogs.goucher.edu\/magazine\/author\/moeng001\/"}]}},"authors":[{"term_id":87521,"user_id":0,"is_guest":1,"slug":"natalie-eastwood","display_name":"Natalie Eastwood","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&d=mm&r=g","0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/posts\/3221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/users\/352"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/comments?post=3221"}],"version-history":[{"count":7,"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/posts\/3221\/revisions"}],"predecessor-version":[{"id":6625,"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/posts\/3221\/revisions\/6625"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/media\/3225"}],"wp:attachment":[{"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/media?parent=3221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/categories?post=3221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/tags?post=3221"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/blogs.goucher.edu\/magazine\/wp-json\/wp\/v2\/ppma_author?post=3221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/blogs.goucher.edu\/magazine\/files\/2019\/11\/BYI_weeding-2-web.jpg\")
![\"\"](\"https:\/\/blogs.goucher.edu\/magazine\/files\/2019\/11\/BYI_group-talk-web.jpg\")
![\"\"](\"https:\/\/blogs.goucher.edu\/magazine\/files\/2019\/11\/BYI_ppl-talking-web.jpg\")