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Author: Mark Winne Publisher: Island Press ISBN: 1610919440 Category : Social Science Languages : en Pages : 210
Book Description
Look at any list of America’s top foodie cities and you probably won’t find Boise, Idaho or Sitka, Alaska. Yet they are the new face of the food movement. Healthy, sustainable fare is changing communities across this country, revitalizing towns that have been ravaged by disappearing industries and decades of inequity. What sparked this revolution? To find out, Mark Winne traveled to seven cities not usually considered revolutionary. He broke bread with brew masters and city council members, farmers and philanthropists, toured start-up incubators and homeless shelters. What he discovered was remarkable, even inspiring. In Bethlehem, Pennsylvania, once a company steel town, investment in the arts has created a robust new market for local restaurateurs. In Alexandria, Louisiana, “one-stop shopping” food banks help clients apply for health insurance along with SNAP benefits. In Jacksonville, Florida, aeroponics are bringing fresh produce to a food desert. Over the course of his travels, Winne experienced the power of individuals to transform food and the power of food to transform communities. The cities of Food Town, USA remind us that innovation is ripening all across the country, especially in the most unlikely places.
Author: Mark Winne Publisher: Island Press ISBN: 1610919440 Category : Social Science Languages : en Pages : 210
Book Description
Look at any list of America’s top foodie cities and you probably won’t find Boise, Idaho or Sitka, Alaska. Yet they are the new face of the food movement. Healthy, sustainable fare is changing communities across this country, revitalizing towns that have been ravaged by disappearing industries and decades of inequity. What sparked this revolution? To find out, Mark Winne traveled to seven cities not usually considered revolutionary. He broke bread with brew masters and city council members, farmers and philanthropists, toured start-up incubators and homeless shelters. What he discovered was remarkable, even inspiring. In Bethlehem, Pennsylvania, once a company steel town, investment in the arts has created a robust new market for local restaurateurs. In Alexandria, Louisiana, “one-stop shopping” food banks help clients apply for health insurance along with SNAP benefits. In Jacksonville, Florida, aeroponics are bringing fresh produce to a food desert. Over the course of his travels, Winne experienced the power of individuals to transform food and the power of food to transform communities. The cities of Food Town, USA remind us that innovation is ripening all across the country, especially in the most unlikely places.
Author: Steve Dolinsky Publisher: Northwestern University Press ISBN: 0810137755 Category : Cooking Languages : en Pages : 477
Book Description
There are few things that Chicagoans feel more passionately about than pizza. Most have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town. And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best. Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food. This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's "Top 5 Pizzas" in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike.
Author: Mark Winne Publisher: Beacon Press ISBN: 0807047317 Category : Social Science Languages : en Pages : 181
Book Description
This powerful call to arms offers a realistic vision for getting locally produced, healthy food onto everyone’s table, “[blending] a passion for sustainable living with compassion for the poor” (Dr. Jane Goodall) In Closing the Food Gap, food activist and journalist Mark Winne poses questions too often overlooked in our current conversations around food: What about those people who are not financially able to make conscientious choices about where and how to get food? And in a time of rising rates of both diabetes and obesity, what can we do to make healthier foods available for everyone? To address these questions, Winne tells the story of how America’s food gap has widened since the 1960s, when domestic poverty was “rediscovered,” and how communities have responded with a slew of strategies and methods to narrow the gap, including community gardens, food banks, and farmers’ markets. The story, however, is not only about hunger in the land of plenty and the organized efforts to reduce it; it is also about doing that work against a backdrop of ever-growing American food affluence and gastronomical expectations. With the popularity of Whole Foods and increasingly common community-supported agriculture (CSA), wherein subscribers pay a farm so they can have fresh produce regularly, the demand for fresh food is rising in one population as fast as rates of obesity and diabetes are rising in another. Over the last three decades, Winne has found a way to connect impoverished communities experiencing these health problems with the benefits of CSAs and farmers’ markets; in Closing the Food Gap, he explains how he came to his conclusions. With tragically comic stories from his many years running a model food organization, the Hartford Food System in Connecticut, alongside fascinating profiles of activists and organizations in communities across the country, Winne addresses head-on the struggles to improve food access for all of us, regardless of income level.
Author: Jon Steinman Publisher: New Society Publishers ISBN: 1550927000 Category : Business & Economics Languages : en Pages : 306
Book Description
Hungry for change? Put the power of food co-ops on your plate and grow your local food economy. Food has become ground-zero in our efforts to increase awareness of how our choices impact the world. Yet while we have begun to transform our communities and dinner plates, the most authoritative strand of the food web has received surprisingly little attention: the grocery store—the epicenter of our food-gathering ritual. Through penetrating analysis and inspiring stories and examples of American and Canadian food co-ops, Grocery Story makes a compelling case for the transformation of the grocery store aisles as the emerging frontier in the local and good food movements. Author Jon Steinman: Deconstructs the food retail sector and the shadows cast by corporate giants Makes the case for food co-ops as an alternative Shows how co-ops spur the creation of local food-based economies and enhance low-income food access. Grocery Story is for everyone who eats. Whether you strive to eat more local and sustainable food, or are in support of community economic development, Grocery Story will leave you hungry to join the food co-op movement in your own community.
Author: Ben Hewitt Publisher: Rodale Books ISBN: 1605291560 Category : Business & Economics Languages : en Pages : 242
Book Description
Over the past few years, Hardwick, Vermont, a typical hardscrabble farming community of 3,000 residents, has jump-started its economy and redefined its self-image through a local, self-sustaining food system unlike anything else in America. Even as the recent financial downturn threatens to cripple small businesses and privately owned farms, a stunning number of food-based businesses have grown in the region. The Town That Food Saved is rich with appealing, colorful characters, from the optimistic upstarts creating a new agricultural model to the long-established farmers wary of the rapid change in the region. Hewitt, a journalist and Vermonter, delves deeply into the repercussions of this groundbreaking approach to growing food, both its astounding successes and potential limitations. The captivating story of an unassuming community and its extraordinary determination to build a vibrant local food system, The Town That Food Saved is grounded in ideas that will revolutionize the way we eat and, quite possibly, the way we live.
Author: Kevin D. Walker Publisher: Island Press ISBN: 1610919475 Category : Social Science Languages : en Pages : 346
Book Description
When it comes to food, Americans seem to have a pretty great deal. Our grocery stores are overflowing with countless varieties of convenient products. But like most bargains that are too good to be true, the modern food system relies on an illusion. It depends on endless abundance, but the planet has its limits. So too does a healthcare system that must absorb rising rates of diabetes and obesity. So too do the workers who must labor harder and faster for less pay. Through beautifully-told stories from around the world, Kevin Walker reveals the unintended consequences of our myopic focus on quantity over quality. A trip to a Costa Rica plantation shows how the Cavendish banana became the most common fruit in the world and also one of the most vulnerable to disease. Walker’s early career in agribusiness taught him how pressure to sell more and more fertilizer obscured what that growth did to waterways. His family farm illustrates how an unquestioning belief in “free markets” undercut opportunity in his hometown. By the end of the journey, we not only understand how the drive to produce ever more food became hardwired into the American psyche, but why shifting our mindset is essential. It starts, Walker argues, with remembering that what we eat affects the wider world. If each of us decides that bigger isn’t always better, we can renegotiate the grand food bargain, one individual decision at a time.
Author: Joseph C. Ewoodzie Jr. Publisher: Princeton University Press ISBN: 0691230676 Category : Social Science Languages : en Pages : 320
Book Description
James Beard Foundation Book Award Nominee • Winner of the Ida B. Wells-Barnett Book Award, Association of Black Sociologists • Winner of the C. Wright Mills Award, the Society for the Study of Social Problems A vivid portrait of African American life in today’s urban South that uses food to explore the complex interactions of race and class Getting Something to Eat in Jackson uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year following a group of socioeconomically diverse African Americans—from upper-middle-class patrons of the city’s fine-dining restaurants to men experiencing homelessness who must organize their days around the schedules of soup kitchens. Ewoodzie goes food shopping, cooks, and eats with a young mother living in poverty and a grandmother working two jobs. He works in a Black-owned BBQ restaurant, and he meets a man who decides to become a vegan for health reasons but who must drive across town to get tofu and quinoa. Ewoodzie also learns about how soul food is changing and why it is no longer a staple survival food. Throughout, he shows how food choices influence, and are influenced by, the racial and class identities of Black Jacksonians. By tracing these contemporary African American foodways, Getting Something to Eat in Jackson offers new insights into the lives of Black Southerners and helps challenge the persistent homogenization of blackness in American life.
Author: Faith d' Aluisio Publisher: Material World ISBN: 9781580088695 Category : Photography Languages : en Pages : 292
Book Description
Provides an overview of what families around the world eat by featuring portraits of thirty families from twenty-four countries with a week's supply of food.
Author: Bonnie Geisert Publisher: Houghton Mifflin Harcourt ISBN: 0547562160 Category : Juvenile Fiction Languages : en Pages : 37
Book Description
This is the fourth book in the Geiserts’ series on small towns which conveys the wonder and personality of everyday life in the United States.The hot, dry desert town is prone to harsh conditions, but the town is full of life and readers are witness to many cheerful happenings over the course of the year. The Geiserts have once again captured the authenticity and essence of small-town America.
Author: Yong Chen Publisher: Columbia University Press ISBN: 0231538162 Category : Social Science Languages : en Pages : 325
Book Description
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Author: Mark Winne
Author: Mark Winne
Author: Steve Dolinsky
Author: Mark Winne
Author: Jon Steinman
Author: Ben Hewitt
Author: Kevin D. Walker
Author: Joseph C. Ewoodzie Jr.
Author: Faith d' Aluisio
Author: Bonnie Geisert
Author: Yong Chen