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books 
Fri Dec 18, 2009 at 22:05:57 PM PST
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Since it's the time of year for gift giving, I'd like to post about a few cute kids' books I found on sustainability. In our house, we've begun composting, vermicomposting, and gardening in the past several months. I think our older munchkin gets what's going on, but the little one (age 3) probably doesn't. She knows we have worms (and oh boy does she play with them!). She helped me plant squash seeds today. She helps me put food scraps into the compost bin. But I don't really think she connects those food scraps going into the compost or worm bins with the nice humus and castings they will turn into, nor do I know if she will understand once we have squash plants that they came from those seeds. And that the squash are also full of seeds! So I set about looking for some books to get her on the subject.
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Comments, 543 words in story)
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Wed Jul 23, 2008 at 00:53:31 AM PDT
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( - promoted by OrangeClouds115)
I guess it's only inevitable that amongst the flood of books on food issues that have come out over the past 8 years or so, a few great ones will unfortunately 'slip through the cracks'. And since an understanding of history and how we got to where we are today is crucial to trying to figure ways out of our current dilemma, books and studies coming at our current situation from a historical angle are critical. And they can also be great reads! Such is the case with "Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back, by Ann Vileisis -
Ask children where food comes from, and they'll probably answer: "the supermarket." Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day?
Ann Vileisis's answer is a sensory-rich journey through the history of making dinner. Kitchen Literacy takes us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to farmer's markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don't know could hurt us.
Book review below the fold...
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