Good Food is Everybody's Business
CDs, DVDs, and videos to challenge, interest, or excite you.
Marion Nestle, Ruth Reichl, and David Kessler discuss the politics of food and healthcare, frame the political/policy problems as well as the physiological factors, then propose and discuss solutions that could win favor from both parties.
If you’ve been in a restaurant kitchen, you’ve seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for drastically reducing restaurant, and supermarket, waste — creating recycling, composting, sustainable engines for good (and good food).
What is organic? What’s the difference between “organic” and “natural”? If you are confused, you’re not alone. Meg Moynihan, of the Minnesota Department of Agriculture, can help you tell the difference. Ya, you betcha!
For decades, Wes Jackson has taken it upon himself to speak for the grasses and the land of the prairie, to speak for the soil itself. Here, he offers a manifesto toward a conceptual revolution: Jackson asks us to look to natural ecosystems — or, if one prefers, nature in general — as the measure against which we judge all of our agricultural practices. He believes the time is right to do away with monocultures, which are vulnerable to national security threats and are partly responsible for the explosion in our healthcare costs. Soil erosion, overgrazing, and the poisons polluting our water and air — all associated with our contemporary form of American agriculture — foretell a population with its physical health and land destroyed.
Wes Jackson, president of The Land Institute, Salinas KS, will be speaking in Seattle, Tuesday, November 30, at the University of Washington in Kane Hall. In his presentation, Wes Jackson will discuss a future much different from the one we’re heading to now, one “where conservation becomes the consequence of food production.”
The consequences of agricultural industrialization include “topsoil erosion, dependence on fossil fuels, toxic soil and water, an explosion in nitrogen fertilizers and downstream dead zones.” We hope good food will also be another consequence.
Growing a Garden City offers compelling photographs and personal narratives of community garden members, graduate students and first graders, a low-income senior and troubled teen, a foodie, a food bank officer, and many more. They describe their setbacks and successes involved with community gardening and show how to build on and emulate their achievements anywhere across the country and around the world.
Fifty-seven-million Americans don’t get enough to eat, and massive amounts of food go to waste. At the same time much of the world depends on American agri-business. Is going local a better way?
Full Circle Farm is located less than 30 miles east of Seattle in one of the agricultural protection zones and is shielded from the pressure of surrounding residential development. Run by Andrew Stout and his wife, Wendy Munroe, Full Circle Farm is a 400-acre farm comprised of several locations in the Snoqualmie River basin.
