Good Food is Everybody's Business
CDs, DVDs, and videos to challenge, interest, or excite you.
Contrary to popular belief, many small, locally owned businesses actually out-perform their “big box” and Fortune 500 competition – both in outright profitability and the value they bring to consumers, workers, and communities.
Gary Nabhan’s year-long mission to eat only foods grown, fished, or gathered within 220 miles of his Arizona home offers striking, timely insights into our evolving relationship with food and place – and encourages us to redefine “eating close to home” as an act of deep cultural and environmental significance.
Jerry Pipitone grows organic “stone fruit” (apricots, peaches, nectarines, and plums, as well as tomatoes and garlic on a small farm near the Columbia River in Rock Island WA. They also make pepper, garlic, apricot, peach and plum spreads and dry apricots. “Up close and in person,” he describes some of the Italian and Russian tomatoes that he grows.
This book was published months before the massive egg recall in August, making Karen Davis look positively prescient! Karen Davis wrote Prisoned Chickens, Poisoned Eggs in the mid-1990s to focus attention on the billions of chickens buried alive on factory farms. The newly revised Prisoned Chickens, Poisoned Eggs documents what has happened since the book first appeared.
In Britain, rural communities are communities are losing vital services because of cuts in public spending. And, as they say: when things get tough, the tough get going.
Every day, in a city the size of London, 30 million meals are served. But where does all the food come from? Architect Carolyn Steel discusses the daily miracle of feeding a city, and shows how ancient food routes shaped the modern world.
Food is a shared necessity — but also a shared way of thinking; looking at food networks offers an unusual and illuminating way to explore how cities evolved.
This original and revolutionary study examines the way in which modern food production has damaged the balance of human existence, and reveals a centuries-old dilemma that holds the key to a host of current problems, among them obesity, the inexorable rise of the supermarkets, and the destruction of the natural world.
Marion Nestle, author of the critically acclaimed Food Politics, argues that ensuring safe food involves more than washing hands or cooking food to higher temperatures. It involves politics. When it comes to food safety, billions of dollars are at stake, and industry, government, and consumers collide over issues of values, economics, and political power—and not always in the public interest.
