Good Food is Everybody's Business
CDs, DVDs, and videos to challenge, interest, or excite you.
Centuries of colonization and other factors have disrupted indigenous communities’ ability to control their own food systems. Indigenous Food Sovereignty in the United States explores the meaning and importance of food sovereignty for Native peoples in the United States, and asks whether and how it might be achieved and sustained.
Bob Moore, Founder/CEO of Bob’s Red Mill, talks about partnering with farmers like René Featherstone who grows spelt.
I recently avoided disaster, thank goodness! It was Saturday – and we have homemade pizza every Saturday or every other Saturday. So I stirred yeast into some water, let it sit; next added flour and salt. After kneading for a bit, I covered the bowl to let it rise.
Then… Life got in the way. It was not to be Pizza Night!
Mariah Gladstone (Blackfeet/Cherokee Nation) talks about her background in food advocacy and her experience founding the online cooking platform Indigikitchen.
In this webinar, Gail Nickel-Kailing, an experienced food marketing professional, gives a strategic business approach to pricing new products and new variations on current products. Gail explains how to price strategically to offer your product at a logical and competitive price point.
By working through a detailed worksheet, you’ll analyze all the “total cost” of producing your food product: ingredients, labor, packaging, overhead, and margins (your profit, a distributor’s profit, and the retailer’s profit).
This stroll down memory lane presents the sights, sounds, and experiences of life on the American farm from the early 19th century to today. It takes you through the seasons and all phases of farm life, from plowing and planting to surviving the brutal winters.
This book demonstrates that growing food, the most ancient of occupations, can address very modern social problems, from poverty and addiction to the sense of disconnection that is so destructive a part of contemporary life.
In this groundbreaking collection, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday menus and special occasion fare.
