What’s Wrong with What We Eat
Bestselling cookbook author and New York Times food columnist, Mark Bittman, explains what he thinks is wrong with the standard American diet and its impact on the entire planet.Watch the Video
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Marc David
Marc David is a visionary nutrition expert, author, teacher and consultant with specific expertise in the psychology of eating and mind-body nutrition. David is the founder and director of the Institute for the Psychology of Eating and the author of The Slow Down Diet and Nourishing Wisdom. He earned his MA at Sonoma State University, specializing in the psychology of eating, and trained at the Harvard Mind-Body Medical Institute and SUNY Upstate Medical School. Today, he consults, speaks, writes and serves on the editorial staff of Alternative Therapies in Health and Medicine.View Web site
Nathan Lyon
Nathan Lyon is a celebrated chef, TV personality and advocate for preparing and eating local, seasonal food. As host of the Discovery Health Network’s A Lyon in the Kitchen, he debunks the myth that cooking with fresh ingredients is intimidating or complicated, and brings his passion for fresh food to every meal.View Web site
Deborah Madison
Deborah Madison is one of the country’s premier vegetarian chefs, as well as a renowned cookbook author. In 1979, Madison partnered with the San Francisco Zen Center to open Greens, one of the first major vegetarian restaurants in the country. In 1987, she published her first cookbook, The Greens Cookbook, and has since published eight more, including the ever-popular Local Flavors. Madison blogs for Gourmet and Culinate and is author of What We Eat When We Eat Alone.View Web site
Organic Consumer’s Association
This advocacy group and public interest organization has been campaigning for health, justice and sustainability issues since 1998. The group represents over one million members, subscribers and volunteers. OCA’s public policy platform advocates for a shift from “free trade” to “fair trade,” conversion of American agriculture to 30% organic by 2015, a moratorium on genetically modified foods, phasing out dangerous agriculture pesticides, energy independence and universal health care with an emphasis on nutrition, prevention and wellness promotion.View Web site
Twitter: @OrganicConsumer
Seeds of Deception
by Jeffrey M. SmithAre you concerned about the safety of genetically modified organisms (GMOs)? This investigative book, by executive director of The Institute for Responsible Technology, Jeffrey M. Smith, outlines the potential health risks of GM foods and documents industry attempts to pressure government officials and regulators for approval of GM seeds without proper safeguards and testing. The book also includes suggestions for avoiding purchasing and consuming GM foods.
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A Consumer’s Dictionary of Food Additives
by Ruth Winter, MSThis handy resource, written by award-winning science writer, Ruth Winter, MS gives safety facts, pesticide and side effect information on more than 12,000 ingredients that make it to food as a result of processing. Don’t head to the supermarket without it!
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Farm Together Now: A Portrait of People, Places and Ideas for a New Food Movement
by Amy Franceschini and Daniel Tucker with a foreword by Mark BittmanFarm Together Now is a portrait of the current state of grassroots farming in the U.S. designed to cultivate a new wave of modern agrarians. The project, part travelogue, part oral history and part food politics primer, introduces the reader to a range of individuals producing sustainable food and developing community organizing efforts challenging food and agriculture policy.
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The Non-GMO Project
Are you looking for products free of genetically modified organisms? The Non-GMO project can help! Started by independent food retailers concerned by the increasing use of genetically modified organisms in products, the project’s goal was to provide customers with information regarding GMO risk. The initial endeavor evolved into a non-profit organization that includes leaders of all sectors of the organic and natural products industry in the U.S. and Canada. Their mission is to offer consumers a consistent non-GMO choice for organic and natural products that are produced without genetic engineering or recombinant DNA technologies. The organization has developed a 3rd party verification program that identifies products compliant with a standardized set of criteria that defines them as non-GMO.View Web site
Twitter: @NonGMOProject
Small Planet Institute
Founded in 2001 by Frances Moore Lappé, author of 18 books including Diet for a Small Planet, and Anna Lappé, author of Diet for a Hot Planet, the Small Planet Institute serves to further a transition to “Living Democracy,” a type of democracy in which power is seen as a dynamic, enabling relationship, not a one-way force. Living Democracy recognizes the link between food democracy, environmental sustainability and social justice and practices values of inclusion, fairness and mutual accountability. The Small Planet Institute creates books, radio and television programs, videos, and public presentations that showcase positive local solutions to global issues.View Web site
Twitter: @fmlappe
Twitter: @annalappe
Bringing It to the Table: On Farming and Food
by Wendell BerryThis book is an important collection of farmer, slow food advocate, poet and author, Wendell Berry’s work. For over40 years, Berry has written about the declining state of American agriculture, the dangers of industrialized agriculture, and their affect on the humans and the environment. Bringing it to the Table covers the compelling themes inherent in all of Berry’s work such as mindful eating, and conscious land practices. Berry calls on everyone to take the time to understand the basics of what they ingest.
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Roots of Change
Roots of Change is an organization seeks to create a diverse coalition of groups that will work collaboratively to establish and support a sustainable food system in California. The network of participants includes food producers, businesses, government agencies, citizens and community organizations. Their overarching mission is to address the four issues of healthy food and agriculture: healthy food access, environmental stewardship, valued workforce and economic prosperity.www.rootsofchange.org
Twitter: rootsofchange
Weston A. Price Foundation
This nonprofit nutrition eduction foundation is based on the pioneering research of Dr. Weston Price, whose studies of isolated non-industrialized communities established the parameters to determine the optimum characteristics of human nutrition. The Foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism.www.westonaprice.org
Twitter @WestonAPrice
Farmageddon
This engaging film grew out of filmmaker Kristin Canty’s difficulty finding safe, healthy food for her four children. It highlights the multiple factors that make it difficult for small farm operations to run successfully in the current U.S. food system. The film also documents the growing movement of consumers and small farmers working to change government farm policies.Review the Film
Milk: A Global and Local History
by Deborah ValenzeIn this intriguing cultural history, Barnard history professor, Deborah Valenze, explains how milk went from an object of suspicion during medieval times to the basis for a modern high-priced and successful ad campaign. She analyzes milk’s role in mythology, its effects on animal husbandry and its transformation to cheese.
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