Local Food: Sustainability is Participation

Part of the Georgia Tech Sustainable Food Project, sponsored by the Georgia Tech Honors Program, The School of Literature, Communication & Culture, and Students Organizing for Sustainability.Presented on March 3rd, 2008 11am to 12 pm at the Georgia Tech Library East Commons Performance SpaceRuntime: 55:08 minutesEating local is more than a consumer experience. It means rebuilding a whole web of relations and demands not only interactions with farmers, but more of us becoming food producers directly involved with the sources of our food: plants, seeds, animals, microbes, earth. Get inspired to reclaim food, power, and dignity. Sandor Ellix Katz is a fermentation revivalist, activist, and author, who travels widely teaching and sharing fermentation skills. His passion for fermentation developed out of his overlapping interests in food, nutrition, and gardening

fff musings 2021 (the abecedary)

fff is an organization dedicated to bringing the three themes of food, feminism, and fermentation together / we aim to invite discussants, and engage in conversations across culinary, health, and educational sectors. In 2021, we built an abecedary, or ABC book, of keywords common to the three domains