Entries from April 2013

Thursday, April 25th, 2013

Grappling with Paradoxes

At the beginning of this semester when I was deciding what the theme of this blog should be, I was grappling with some of the paradoxes of our food system in both my thesis and my life. As I did more research into topics like “local food” and “food deserts,” I kept coming across things […]

Tuesday, April 23rd, 2013

Follow the Things

While many people acknowledge that they don’t know much about the production side of the things they consume, taking the next step to find out more can sometimes be a struggle. Followthethings.com is a cool website that helps consumers find documentaries, books, and more that detail how their products are created, distributed, and consumed. “Things” […]

Tuesday, April 23rd, 2013

Healthy Fast Food

Grist reported earlier this week that the fast food industry is turning more and more towards fresh and healthy foods: Fast food companies understand that Bad Fast Food might be approaching its expiration date. Rather than clinging ever tighter to their fattening products like Coca Cola did, they’re remixing them. As one of the main […]

Sunday, April 21st, 2013

Overcoming the divides

“The ‘Food Movement’ is a movement of well-fed, affluent, liberal/left elitist Westerners who think with their emotions rather than their brains,” writes Huffpost “super user” under the screenname Cybernia. Cybernia is not alone in voicing this criticism. In Cultivating Food Justice: Race, Class, and Sustainability, the editors write, “[The food movement] consists of a group […]

Monday, April 1st, 2013

The work of the farmer not in our tastes of place…

but it should be in our minds. This week is National Farmworker Awareness Week. For more information, check out this brief summary with links and drawings from Grist.org: http://grist.org/food/national-farmworker-awareness-week-highlights-a-dirty-labor-plight/  

Monday, April 1st, 2013

Taste of Place, not quite to my taste

In Taste of Place: A Cultural Journey into Terroir, Amy Trubek looks at the definitions and manifestations of “terroir,” or the idea that one can taste the place in which a product was produced.  The term “terroir” is often used to describe flavors and varieties of wine, so Trubek appropriately begins with an examination of terroir […]