Here at the Hampshire College Farm, we often find ourselves discussing the latest articles, videos, and academic writings about food and agriculture at our staff meetings, shared lunches, and coffee breaks. The content we share as a staff both deconstructs our understandings of what it means to eat and farm and helps us to assemble new perspectives and practices. We’ve decided to put together a list of what we are talking about here at the Farm. So keep an eye out for the “Friday Food + Farm Feature” every other week here on the Food, Farm, and Sustainability Blog!
Above all, we hope to cultivate discussion, so please post your thoughts and comments below, and feel free to link to the food and farm related content you’re reading!
Spurred by a recent foray into kraut-chi fermentation methods in the Thorpe House kitchen:
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Could fermented foods like kimchi and sauerkraut be considered treatment options for mental health issues?
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New North Korean food-related propaganda slogans attempt to encourage domestic food production and inspire cultural identity around food
Speaking of identities created around food, these articles remind us that the creation and maintenance of food identities can be an act of resistance:
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One woman’s experience around the cultural appropriation of food and the immigrant experience
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A culinary historian’s response to the vegan food blog “Thug Kitchen”
This week, farmers too are out to show us that things might not be as simple and idyllic in the field as we might think:
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Young farmers struggle to cultivate a living despite the illusion of sustainability
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Is high-tech equipment helping or hindering farmers?
