Good food reads
Graham Riches' latest book takes a hard look at neoliberalism, food charity and what changes need to be made to have a real impact.
“In the world’s most affluent and food secure societies, why is it now publicly acceptable to feed donated surplus food, dependent on corporate food waste, to millions of hungry people?”
A powerful look at how shame is used to control poor people's diets and how we need to bring dignity to the table and not dehumanize people.
"And that is all that we accomplish, when we shame poor people for daring to live for a moment like they are not at the mercy of others. We deny them the opportunity to live like actual human beings worthy of dignity and respect."
CFCC's own, Kathryn Scharf, explains how we need to factor in the social and health costs into our food. Or else, otherwise "cheap" food can cost us more down the road.
“We need to bring back cooking in schools, hospitals, senior citizens houses, and even at workplaces so everyone can have access to freshly made meals from real food. We also need to restore the important social benefits we have lost by families not spending time to cook and eat healthy meals together — fundamental activities that tie us together and to nature.”
A powerful personal story on how one food security worker has had to face stereotypes around obesity and poverty.
"It’s measuring success not in shrinking bodies, but in growing appetites for the food that keeps people happy and healthy. It’s trusting people to know what’s best for them and making sure they can access it. It’s the long game, not the quick fix."
Teaching kids how to cook and be comfortable in the kitchen is just the first step to a lifetime of better eating.
“Cooking club is a place where I see students who may not always find success in the classroom really shine”
Advocates in Nova Scotia push their provincial government to take action on poverty and implement a universal basic income.
“For those living in poverty, Brady said poor health is not the result of bad choices.
“It’s the outcome of living with the material deprivation of poverty as well as the chronic stress of constantly wondering where your next meal is coming from or how you are going to pay the bills,’’ [Jennifer Brady] said."
California moves on a wide-ranging pilot project of including good food into the treatment programs for patients across the state.
“They want to have not only a meal, but a meal that’s designed for them to survive. I think it’s going to have a very, very big impact.”