Food Social Movements

There is a major disconnect between what we wear and our knowledge of its impact on land, air, water, labor, and human health. Even those who value access to safe, local, nutritious food have largely overlooked the production of fiber, dyes, and the chemistry that forms the backbone of modern textile production. While humans are 100 percent reliant on their second skin, it’s common to think little about the biological and human cultural context from which our clothing derives.

In May 1967, internationally renowned activist Fannie Lou Hamer purchased 40 acres of land in the Mississippi Delta, launching the Freedom Farms Cooperative (FFC). Life on the cooperative farm presented an alternative to the second wave of northern migration by African Americans - an opportunity to stay in the South, live off the land, and create a healthy community. Freedom Farmers expands the historical narrative of the Black freedom struggle to embrace the work, roles, and contributions of Southern Black farmers and the organizations they formed.

From farm-to-table restaurants and farmers markets, to support for fair trade and food sovereignty, movements for food-system change hold the promise for deeper transformations. Yet Americans continue to live the paradox of caring passionately about healthy eating while demanding the convenience of fast food. Rooted Resistance explores this fraught but promising food scene. This book wagers that socially responsible agrarian mythmaking should be a vital part of a food ethic of resistance if we are to rectify the destructive tendencies in our contemporary food system.

Mals, Italy, has long been known as the breadbasket of the Tyrol. But recently the tiny town became known for something else entirely. A Precautionary Tale tells us why, introducing readers to an unlikely group of activists and a forward-thinking mayor who came together to ban pesticides in Mals by a referendum vote, making it the first place on Earth to accomplish such a feat, and a model for other towns and regions to follow. For hundreds of years, the people of Mals had cherished their traditional foodways and kept their local agriculture organic. Their town had become a mecca for tourists drawn by the alpine landscape, the rural and historic character of the villages, and the fine breads, wines, cheeses, herbs, vegetables, and the other traditional foods they produced.