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- Title: Eating Local (Growing Green)
- Autor: Laura Perdew
- Publisher (Publication Date): Lerner Publications (March 1, 2016)
- Language: English
Have you ever shopped for fruits, vegetables, or meat at a local farmers’ market? Or maybe your family picks up a weekly box of fresh fruits and vegetables grown by local farmers in a community supported agriculture (CSA) program. So what does it mean to eat local, why is it a good idea, and how can you participate in your own community?
“The Growing Green series provides a basic introductory overview of the alternative eco-food movements that are becoming more mainstream by examining the topics of organic and local foods, free-range farming, and urban gardening. Some concepts such as food deserts and food security are covered in all the volumes. Themed topic sidebars highlight health information; specific individual, community, or business examples; and hands-on activities. Urban Gardening provides some historical context about the shift from home food production to industrial farming, introduces backyard and community gardens, and outlines the current challenges and trends in small-scale gardening. Eating Local provides a short history of food production, introduces ways to obtain local food, and outlines the benefits and challenges of eating local. Though the series contrasts the eco-food movements to more conventional industrial agriculture and food distribution methods, this is clearly a pro-eco series, not an examination of opposing viewpoints. As such, it is a good series to have on hand to balance textbooks with more conventional approaches to farming and food distribution. Libraries and schools considering starting gardening or healthy cafeteria food projects will find this series particularly inspiring. The hands-on activities suggested, such as a blind taste tests of organic versus conventionally-grown vegetables, and worm composting, provide great individual or classroom projects. Some of the source links given no longer work but many of the resources provide substantially more in-depth information for those interested in going further. Older teens, however, will get more out of going directly to the source materials.”–VOYA–Journal
What do you do with a defunct football field? The field at Paul Quinn College in Dallas, Texas has been scoring touchdowns in the produce department because of their president, Michael Sorrell. Football was out, but food was in and he was determined to utilize those potentially wasted acres on the field. Sorrell’s idea turned into the We Over Me Farm resulting in “an organic farm that produces more than fifty different kinds of vegetables.” It was a local venture that not only provided fresh, local food, but a learning experience. A hundred years ago “everyone in the United states was a locavore, meaning they ate food that was produced nearby.” With the advent of large farms and a well-maintained road system in the 1930s, eating foods produced locally changed. Processed foods became commonplace and “by the 1970s, a majority of food production in the United States was industrialized.” No longer did families sit down to meals that were grown on their own farms or produced locally. Gone were the days of heading into the kitchen to prepare a homegrown meal. By the 1990s, “genetically modified organisms (GMOs),” entered the picture. Application of pesticides were made easier and some GMOs came on the market that a “crop itself releases a toxin as it grows.” The landscape of food production and consumption had changed drastically, but many people want to take a step backward. Many want to avoid those GMOs, pesticides, antibiotics, and things like hormones used in our foods. And then there’s the issue of fossil fuels used when transporting that food to market. In this book you’ll learn all about how people want to change the face of food production. One thing many look at when they want to develop a local food movement is reducing “the distance food travels from field to plate.” Instead of hundreds of miles, many want “much shorter supply chains.” There are many ways to accomplish this including shopping at farmers’ markets, joining CSAs (Community Supported Agriculture farms), or purchasing directly from farmers. There are other local food systems that can be utilized from Co-Ops to schools that choose to go local. In this book you’ll learn the benefits of becoming a locavore, food safety, food security, environmental and economic benefits, the challenges of going local, and you’ll learn many other fascinating things about growing green and eating local. This is an excellent book for students to learn about growing green and learning about the benefits of eating local. There are a wide variety of topics discussed in this book from the history of food production to how one can become invested in local food production / consumption. The seemingly impossible task of turning that football field into a viable agricultural venture was a perfect one. This lets students know that they too will be able to participate and make choices that will benefit them. Times are changing as are the food choices that many make, including those made by young people. There are numerous informative sidebars, “To Your Health” and “Case In Point,” that offer up points to ponder. For example, one discusses the Slow Food movement while another discusses how the local food movement can help bring families together. The layout is very appealing with full color photographs that help emphasis points made in the text. In the back of the book is an index, a glossary, source notes, a selected bibliography, and additional recommended book and website resources to explore. There are free downloadable, complementary resources on the publisher’s website. GROWING GREEN Eating Local Free-Range Farming Organic Foods Urban Gardening Nonfiction Social Studies Grades: 6 – 8 This book courtesy of the publisher.