Good Food is Everybody's Business
CDs, DVDs, and videos to challenge, interest, or excite you.
There is a new wave of interest in good food, food you can trust, and food production on all scales. The literature of food and farming go back a long way, and there is a rich literature of food production just beginning to be explored. Here is a selection of books from the GoodFood World library touching on the heart and soul of farming for your late winter reading.
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.
This certainly is not an all-encompassing list of books for the reader who wants to know more about genetically engineered or genetically modified foods. It is a place to begin reading and to learn more.
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.
Dr. Richard Jackson, UCLA School of Public Health, describes what it truly means to build a healthy community.
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.
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.
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?
