Author: GoodFood World

White Bread: A Social History of the Store-Bought Loaf by Aaron Bobrow-Strain

How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. White Bread teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender.

Voices From the Farm – Shearing, Lambing, Pastures, and Scrabble with Mom

After a hard day’s shearing was accomplished, all the beautiful fleeces were stacked under a window near the front of the barn. The price of wool was very low, due to the prevalence of polyester clothing, and also to a large influx of imported wool from Australia. At a price of thirty three cents a pound, I did not intend to sell the wool at that time, but would add it to the last year’s clip, which was stored in my sister Merle’s dry basement. Hopefully, the price of wool would rise to a decent level before her basement overflowed, so the wool was awaiting transport to her farm the next morning. Mother Nature however, had other ideas!

Doing Well By Doing Good – Theo Chocolates

Joseph Whinney founded Theo Chocolate to realize his passion for chocolate, sustainability and economic justice. As one of the only artisan chocolate makers in the United States, Theo Chocolate is committed to product excellence, supporting sustainable agriculture and improving the lives of farmers and their families.

Micheal Pollan’s Food Rules – Animated

Based on Michael Pollan’s talk “Food Rules,” this animation was created using a mixture of stop-motion and compositing. The challenge was to convey the topic in a visually interesting way using a variety of different food products.

Fresh: A Perishable History by Susanne Freidberg

That rosy tomato perched on your plate in December is at the end of a great journey—not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness. We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and an antidote to progress.

Kitchen Literacy by Ann Vileisis

Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day?