South L.A. has a history of turning moments of crisis into ones of promise. The closure of Ralphs represents an opportunity to insist on something better, and to organize ourselves to make those demands a reality.
Julie Guthman's position is clear: She does not deny that many American citizens are getting bigger, but wants to tease out the factors behind obesity that for political, economic and cultural reasons are often underestimated or outright ignored.
Foodieism has a misplaced emphasis on value-added quality over community. Foodieism loves to take food out of context. What we need, however, is not another establishment that serves $11 local swiss chard every Wednesday.
Labor law violations are rampant in the restaurant business and cash is one of the main reasons. Where there is cash, games are played; and small restaurants are still largely cash businesses. Workers across the country, however, are doing something about their rights.
Today, there are almost 8,000 farmers' markets throughout the United States. And according to the Department of Agriculture, local food sales now account for $5 billion annually. These markets represent an important new source of green jobs and businesses.
The need for fair and humane immigration reform is critical to achieving fair and sustainable food systems. With immigration reform moving very fast, what can people and organizations who care about food do?
In a new book entitled Beyond the Kitchen Door, Saru Jayaraman highlights the harmful impact of the restaurant industry on the health, economic security, and lives of those who cook, serve, and provide for us.
Hundreds of thousands of families in the Los Angeles area are entitled to SNAP benefits but are not accessing them. If your family might be one of them, this event will answer your questions and lead you to the services available.
Just outside of the small town of Maumelle, Arkansas sits your run-of-the-mill American strip mall. And as in so many other box store hubs, a Walmart dominates the landscape. But something is a shade different about this one; its big, looming letters are not the standard blue.
Because food is such a personal and sometimes sensitive subject and schools serve children from a myriad of backgrounds, we support the teachers who want to incorporate a good food curriculum into their classrooms and assist them in achieving that goal.
If we really wanted restaurants to pay their workers fairly, we would require them to pay their own workers and factor that expense into their prices -- much like every other business has ever had to do.
Many of us in the faith community are realizing that it is inappropriate to bow our heads to thank God for our food without also lifting our heads to hear from our neighbors whose labor brought that food to our table.
When I began to cook in the 1960s while getting my Ph.D., I was conscious of doing so in a way that would define me as different from my mother and my mother's life. She cooked Midwestern. I deliberately chose French. She baked apple pies. I composed Tarte Normande aux Pommes.