How do we create healthier bodies, economies and environments? As we continue to seek answers, here are links to three pieces that we think are worth your time along with a book suggestion:
IN A CALIFORNIA VALLEY, HEALTHY FOOD EVERYWHERE BUT ON THE TABLE
(8 minute read)
Salinas, Calif Public health officials here describe a crisis of poverty and malnutrition among the tens of thousands of farmworkers and their families who tend to the fields of lettuce, broccoli, celery, cauliflower and spinach, among many other crops, in an area called the salad bowl of the nation.
Thomas Fuller | New York Times | 23 November 2016
THIS ORGANIC FOOD COMPANY DOESN'T DISCRIMINATE AGAINST EX-OFFENDERS --IT SEEKS THEM OUT
(6 minute read)
Lancaster Food Company searches for job applicants who need help getting back on their feet. So far, not one has quit.
Olivia Anderson | yes! Magazine | 25 November 2016
MEET THE WOMAN LEADING CHINA'S NEW ORGANIC FARMING ARMY
(14 minute read)
Shi Yan's approach to organic farming is helping to break the country's "addiction to pesticides".
Katrina Yu | Al Jazeera | 25 November 2015
Omnivore's Dilemma by Michael Pollan (Penguin Press 2006)
The book is broken up into three sections: industrial farming with an emphasis on corn and beef; "industrial organic" farming; small local do it yourself farming and butchery. The book came out in 2006 but is still relevant to discussions of food. You may not bake bread with yeast drifting through the air as Pollan does, but this book should get you thinking about what we are eating and how sustainable methods used in the United States are.
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co-founder of boundariesandcrossings.org