Good Food is Everybody's Business
CDs, DVDs, and videos to challenge, interest, or excite you.
Bob Quinn is a “local boy done good:” a serial entrepreneur, an organic farmer, and contributor to nutritional research studying the health benefits of ancient wheat compared to modern wheat.Grain by Grain covers all three areas in detail and describes how they are interrelated and contribute to better local and regional economics.
Stand Together or Starve Alone: Unity and Chaos in the U.S. Food Movement, Mark Winne (Praeger, 2017) “The Food Movement” is a pretty big concept …
The book is comprised of two main sections: Farm and Table, where the “Farm” segment focuses on the environment, industrial ag, monocropping, CAFOs, and the future of farming, and the “Table” segment addresses restaurants, local purchasing, green restaurant practices, school and institutional food service, and marketing the concept of Farm-to-Table.
While traditionally range riders – “cowboys” of old – were men, many of the range riders in the Tom Miner Basin today are women. Audio …
In Big Hunger, Andrew Fisher takes a critical look at the business of hunger and offers a new vision for the anti-hunger movement.
The problem of agriculture is as old as civilization. Throughout history, great societies that abused their land withered into poverty or disappeared entirely. Now we risk repeating this ancient story on a global scale due to ongoing soil degradation, a changing climate, and a rising population.
But there is reason for hope. David R. Montgomery introduces us to farmers around the world at the heart of a brewing soil health revolution that could bring humanity’s ailing soil back to life remarkably fast.
Agroecology is our best option for creating an agrifood system capable of nurturing people, societies, and the planet. But it is still not widespread. Fertile Ground, edited by Steve Brescia, offers nine case studies that demonstrate how the endogenous practice of agroecology can be “scaled” so that it is known by more farmers, practiced more deeply, and integrated in planning and policy.
While the borders of Persian Empire advanced and receded over the centuries, today “Persia” is equated with Iran. With our world connections ever more fluid – and, at times, tense – now is a great time to explore traditional and contemporary dishes from Iran, Kurdistan, Armenia, Azerbaijan, and Georgia, all parts of the Persian Empire at one time or another.
