In this session of Food Literacy for All, Zingerman’s Co-founder and CEO, Ari Weinzweig will share a brief historical overview of beliefs about food and cooking in the US before and after Zingerman’s first opened it’s doors in March of 1982. Explore your beliefs. Learn how beliefs play out in our day-to-day experiences and how […]
Ari Weinzweig | “My Beliefs about Food and Cooking” Read More »
Over the past fifteen years my brothers and I grew our organic fresh vegetable farm from eighty to over eight hundred acres. Our CSA grew from delivering five hundred boxes per week to our customer’s home to delivering tens of thousands per week across the West Coast. This journey forced us to learn the details
Thaddeus Barsotti | “Building An Economically Sustainable Local Food System” Read More »
“The Long Green Revolution” Everything we understand today about the food system, from its influence on wage work to the nation-state, has its origins in the 15th century. By looking at these origins, the politics of feeding the world in the last century, and 21st century ways of re-imagining them, it becomes easier to see
Raj Patel | “The Long Green Revolution” Read More »
A Healthy, Sustainable, Fair, Humane and Affordable Food System is Within Reach. How You Can Make It Happen. The U.S. food system has become the model replicated globally. Unfortunately, the system selectively serves those wealthy enough to command its benefits, while perversely creating hunger, chronic disease, environmental damage and suffering for others. Inherently, such a
“Beyond Hunger: Toward Food Democracy” Lappe begins exploring “thought traps” that block the pathway to solutions for so many: Primary is the false diagnosis that hunger results from scarcity that has kept the global focus fixed on production, using an industrial-chemical model of farming. She argues that this model itself so concentrates power and undermines
Frances Moore Lappé | “Beyond Hunger: Toward Food” Read More »
University of Michigan’s Sustainable Food Systems Initiative present Food Literacy for All. The course is a community partnership and is structured as an evening lecture series, featuring different guest speakers each week to address diverse challenges and opportunities of both domestic and global food systems. The course is designed to prioritize engaged scholarship that connects
Jennifer Blesh and Malik Yakini Read More »
