Good Food is Everybody's Business
Just imagine – what if we could no longer import our food? Or bring it in from the “produce corridor” that extends from Mexico to British Columbia up and down Interstate 5? Or even get it from neighboring states or provinces? What we thought was science fiction, is turning out to be fact!
Bob Quinn is a “local boy done good:” a serial entrepreneur, an organic farmer, and contributor to nutritional research studying the health benefits of ancient wheat compared to modern wheat.Grain by Grain covers all three areas in detail and describes how they are interrelated and contribute to better local and regional economics.
March 8, Lea McEvilly – a dear friend and contributor to GoodFood World, passed quietly at 92. She was small but determined – far out-weighed by many of the rams she wrangled, and chose to do things her way. As befitting this unique woman, Lea left this world with her children by her side on International Women’s Day.
Whether you consider the cooperative model to be market socialism or an alternative, both are opportunities to position it in opposition to pure capitalism. Cooperatives are one strategy to transition from a society that focuses on capitalist profit to one that focuses on human needs.
Farmers markets and CSAs sprout up every spring along with the lettuce and tomato plants. Supermarkets across the country, from small family-owned stores to big box chains, are all offering organic options throughout the store, not just produce any more. So, we all think – or would like to think – that we’re eating nutritious food. Do we even know what good “nutrition” is?
Every year or so, when the first California berries make their appearance, we’re seduced into buying one – just one – box of strawberries at the supermarket. They always look so beautiful: large berries, bright red, the leaves still attached and fresh…
Stand Together or Starve Alone: Unity and Chaos in the U.S. Food Movement, Mark Winne (Praeger, 2017) “The Food Movement” is a pretty big concept …
The book is comprised of two main sections: Farm and Table, where the “Farm” segment focuses on the environment, industrial ag, monocropping, CAFOs, and the future of farming, and the “Table” segment addresses restaurants, local purchasing, green restaurant practices, school and institutional food service, and marketing the concept of Farm-to-Table.
