Good Food is Everybody's Business
CDs, DVDs, and videos to challenge, interest, or excite you.
Truck Farm tells the story of a new generation of quirky urban farmers. Using green roof technology and heirloom seeds, filmmaker Ian Cheney (KING CORN, THE CITY DARK) plants a vegetable garden on the only land he’s got: his Granddad’s old pickup.
Erick Haakenson, Jubilee Farm, Carnation WA, talks about the next generation of organic farmers coming of age and taking their place in the history of agriculture.
Contrary to popular belief, a good living can be made on an organic farm. What’s required is farming smarter, not harder. In The Organic Farmer’s Business Handbook, Richard Wiswall shares advice on how to make your vegetable production more efficient, better manage your employees and finances, and turn a profit.
According to food revolutionary Alice Waters, what we choose to eat says as much about our values as the way we vote. In an interview with Wall Street Journal’s Alan Murray, the author and chef outlines her vision for thoughtful eating and sustainable farming, while accusing corporations of having little interest in health and nutrition.
Devon Peña – teacher, farmer, anthropologist – talks about food sovereignty and producer ethics. He is part of a co-op of 52 farmers in the San Luis Valley of Colorado who raise grass-fed beef and heritage corn and beans.
Jacquelyn Rowley talks about the cooperative that founded Divine Chocolate – Kuapa Kokoo – and its 1200 village societies and 45,000 farmer members. The proportion of women farmers has grown from 13% to nearly 30%.
A century of industrialization has left our food system riddled with problems, yet for solutions we look to nutritionists and government agencies, scientists and chefs. Lisa M. Hamilton asks: why not look to the people who grow our food? In this narrative nonfiction book she tells three stories, of an African-American dairyman in Texas who plays David to the Goliath of agribusiness corporations; a tenth-generation rancher in New Mexico struggling to restore agriculture as a pillar of his community; and a modern pioneer family in North Dakota breeding new varieties of plants to face the future’s double threat: climate change and the patenting of life forms.
Growing Roots: The New Generation of Sustainable Farmers, Cooks, and Food Activists is about a new revolution in food that involves young people who are living sustainable lives that revolve around healthy, natural food. The book introduces us to farmers and beekeepers, fishermen and chefs, food activists and cheesemongers, and many, many more.
