Webliography

  • Anna Tsing, “Unruly Edges:  Mushrooms as Companion Species.” Partly Writing from Donna Haraway. Tsing’s fascinating work with interspeciality opens our eyes to the ways in which we are connected to the world around us. Using her studies concerning mushrooms, Tsing builds a case for interdependency and relations with other species in a a groundbreaking fashion; considering not just the way we influence the world around us, but how it inevitably influences us as well. 
  • Dona Brown. Back to the Land: The Enduring Dream of Self-Sufficiency in Modern America. Madison, WI: University of Wisconsin, 2011. Brown traces the history of the ‘back to the land’ movements of the 20th century. She guides her readers into an explanation for what drove people back to the land: not merely a longing for pastoral simplicity, but a promise of self-determination.
  • Juliana. “Reconnecting with Food, Letting Go of Deprivation.” Found on Stratejoy.com. Juliana, the author of this blog post, revels in the wonder of carrots after volunteering at an organic farm for three weeks. She notes the satisfaction that can come from a hard day’s work and a healthy meal. As she learns to reconnect with her food, she realizes that “the body works so hard for me every day and all it asks of me is that I take care of it.”
  • Mike Lieberman. “Reconnect with Your Food and Grow Your Own” 4 March 2011. Lieberman gives an overview of how he believes disconnection from food is related to the health and obesity crisis in America. In an attempt to combat this phenomenon he began urban gardening and growing his own food, despite the challenges he faced living in New York. He recounts the appreciation gained through this process of self-production and offers some insight on how growing your own food can be a fulfilling and rewarding experience. 
  • Mindful Eating. A collection of resources that help people struggling with eating or weight issues learn to connect with their food in a new way. Focusing on the deeper experience of consuming as it relates to the food itself, people are encouraged to consider all that goes into the act of eating in order to more fully appreciate its results. 
  • Pierre Bourdieu. “Classes and Classifications.” from Distinctions. A Social Critique of the Judgment of Taste. Conclusion. 1984, translated by Richard Nice, published by Harvard University Press, 1984, 604pp. – selected from pp. 466-484. Found on Marxist.org Bourdieu examines the ways in which social class and taste are intricately intertwined. He contends that social structures dictate our tastes, thus perpetuating certain associations that may be linked with stigma or distinction.
  • Tori Garten. “For the Love of Pie: 7 Steps Toward Reconnecting with Your Food” Garten explains how growing food anxieties are connected to the artificiality we find in today’s popular food selections. She notes how ‘eating healthy’ can be both a motivator for some, while also creating an aura of guilt for those who cannot or simply are not devoted to doing so. Going beyond the common associations with ‘healthy eating’ she proposes that in order to be truly healthy we must also have a healthy relationship with our food, and provides 7 tips for achieving this type of relationship. 
  • The Better Food Foundation. Founded by Jamie Oliver, The Better Food Foundation is “an educational charity on a mission to keep cooking skills alive.” They aim to create a deeper understanding an appreciation for food through cultivating the skills it takes to prepare it. 
  • The Edible Schoolyard Project. Founded by Alice Waters nearly two decades ago, The Edible Schoolyard seeks to connect students with food and farming while simultaneously providing them nutritious school meals. 
  • Slow Food. This is an expanding movement which attempts to connect producer with consumer and lift the shroud of confusion surrounding how food gets from there to here. “Slow Food coined the term co-producer  – an individual who goes beyond the passive role of a consumer to take an active interest in who producers our food, their methods, the problems they face and the impact on the world around us.”

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