Today’s New York Times features an article about a school district in Greely, Colorado that is a forerunner in the back-to-scratch food movement. Most of the school’s lunches will be prepared from scratch this year, rather than relying on packaged or frozen foods, in an effort to combat obesity and poor nutrition.
The back-to-scratch movement is just a small part of the growing “Good Food Revolution” that Americans have embraced. “Radical Foodways,” the most recent issue of Radical History Review examines this “revolution” (evidenced by best-selling books, popular movies and TV shows, local and organic agriculture initiatives, even a vegetable garden at the White House). It also looks at the foundations of the problems in our food supply, including the historical structures of colonialism, labor, regulation, memory, racial and gender inequality that persist in every bite we eat.
Read the introduction for free here.