Taste, Traditions, and the Honest Pleasures of Food
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Suggested Websites and Reading List
Ralph Waldo Emerson once said, "The things taught in schools and colleges are not an education but a means to an education." Slow Food of Tallahassee uses this page to help promote reading on the subjects of responsible gardening and food production, activism, and the principals of Slow Food.
WEB SITES/OTHER Florida A& M University Statewide Small Farm Programs. Contact Jennifer Taylor: Jennifer.Taylor @famu.edu National Sustainable Agriculture Information Service (ATTRA) Article: 'Slow food' movement helps develop social and cultural capital, By Terry Gallagher, University of Michigan
Organic Consumers Organization Community Food Security Coalition The True Food Network Shopper's Guide Article: In Oregon, Thinking Local, By Marian Burros, New York Times
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READING LIST Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver Super Natural Cooking by Heidi Swanson of 101cookbooks.com World Changing: A User's Guide for the 21st Century Edited by Alex Steffen Handbook on How to Make $100,000 Farming 25 Acres: With Special Plans for Prospering on 10 to 200 Acres by Booker T. Whatley.
Tomato Blessings and Radish Teachingsby Edward Espe Brown. It is no surprise that Tomato Blessings and Radish Teachings offers a transcendental experience; the author is a Zen monk. Brown's 125 vegetarian recipes range from an elementally simple sauté of apple slices plumped in butter, cinnamon and sugar, to the exciting combination of Chili Crepes with Goat Cheese Filling Served over Garlicky Black Beans. Direct but playful, Brown devotes half of Tomato Blessing and Radish Teachings to stories about his spiritual path, which led him through the kitchens of the Tassajara and San Francisco Zen Centers. As Brown says, you can read this book for its stories, just for its recipes, or for both. You will be amply rewarded whichever path you take. Article in Conscious Choice: "The New Rules of Food." Article in The Nation: "Slow Food Nation" by Alice Waters. Article in The Nation: "Slow Food" by Alexandra Stille. Slow Food: The Case for Taste, Carlo Petrini. Slow Food not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As Newsweek described it, the Slow Food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism." Linger a while then, with the story of what Alice Waters in her Foreword calls "this Delicious Revolution," and rediscover the pleasures of the good life. Chew On This : Everything You Don't Want to Know About Fast Food, Eric Schlosser. For Grades 7 and up, an important addition to most libraries. Useful for health classes and nutrition units, it will also be an eye-opener for general readers who regularly indulge at the Golden Arches. An adaptation of Schlosser's Fast Food Nation (Houghton, 2001), Chew on This covers the history of the fast-food industry and delves into the agribusiness and animal husbandry methods that support it. From the 37-day life of the pre-McNugget chicken to the appallingly inhumane conditions of slaughterhouses and meatpacking plants, the author lays out the gruesome details behind the tasty burgers and sandwiches. Equally disturbing is his revelation of the way that the fast-food giants have studied childhood behavior and geared their commercials and free toy inclusions to hook the youngest consumers. The text is written in a lively, lay-out-the-facts manner. Occasional photographs add bits of visual interest, but the emphasis here is on the truth about soda pop and obesity, fries and lies. Bringing the Food Economy Home: Local Alternatives to Global Agribusiness, Helena Norberg-Hodge, Todd Merrifield, and Steven Gorelick. If the many social, environmental, and economic crises facing the planet are to be reversed, a good place to start is to rebuild local food economies. Food is something everyone, everywhere, needs every day, so even small changes in the way it is produced and marketed can offer immense benefits. Local Flavors: Cooking and Eating from America's Farmers' Markets Deborah Madison. In Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers' markets across the country, sharing stories, recipes, and dozens of market-inspired menus. Her portraits of markets from Maine to Hawaii showcase the bounty of America's family farms and reveal the sheer pleasure to be found in shopping for and cooking with local foods. Stolen Harvest: The Hijacking of the Global Food Supply Vandana Shiva. In Stolen Harvest, Vandana Shiva charts the impacts of industrial agriculture and what they mean for small farmers, the environment, and the quality and healthfulness of the foods we eat. A devastating expose of what the globalized agricultural industry is doing to our land and our food. Fatal Harvest: The Tragedy of Industrial Agriculture Edited by Andrew Kimbrell. Fatal Harvest is the basis for the Organic & Beyond campaign, which seeks to reestablish our relationship with nature, the farmer, and the land. The campaign helps us to stop being mere food "consumers" and teaches us to be "creators," and truly see and understand that each action we take in deciding which foods to buy, grow, or eat creates a very different future for ourselves and the earth. Coming Home to Eat, Gary Paul Nabhan. In our molecules and in our dreams, we really are what we eat. Eating close to home is not just a matter of convenience—it is an act of deeply sensual, cultural, and environmental significance. Gary Paul Nabhan's experience with food permeates his life as a first-generation Lebanese American, as an avid gardener and subsistence hunter-gatherer, as an ethnobotanist preserving seed diversity, and as an activist devoted to recovering native food traditions to restore the health of Native Americans in the Southwest. To rediscover what it might mean to "know your foodshed," he spent a year trying to eat only foods grown, fished, or gathered within two hundred miles of his home—with surprising results. Dinner at the New Gene Cafe: How Genetic Engineering Is Changing What We Eat, How We Live, and the Global Politics of Food, Bill Lambrecht. It may be true that we are what we eat. Now, with a flood of genetically modified foods overtaking the market, it is possible to eat what we are. But the prospect of genetic cannibalism is the least of the worries of food activists, and journalist Bill Lambrecht's Dinner at the New Gene Café follows both sides of the genetically modified organism (GMO) debate with vigor. He's been covering the story since the mid-1980s, interviewing agricultural officials, biotech industry executives, family farmers, and protesters to build a comprehensive understanding of the issues. Educational Literacy: Educating Our Children for a Sustainable World, edited by Michael K. Stone and Zenobia Barlow
Why We Eat What We Eat, Raymond Sokolov
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