Labor and the Locavore

The Making of a Comprehensive Food Ethic

Dados Bibliográficos

ID23398339
AutoresMargaret Gray (0000-0001-9941-8068, autor correspondente)
Ano2013
Páginas240
Data de publicação2013-10-25
Open AccessNão
TipoBOOK
PeriódicoLabor and the Locavore (SOURCE_BOOK)
EditoraUniversity of California Press (PUBLISHER • US)
DOI10.1525/9780520957060
OpenAlexW4253995977
Open LibraryOL29681655M
ISBN9780520957060
IdiomaEN
Citações recebidas83

In the blizzard of attention around the virtues of local food production, food writers and activists place environmental protection, animal welfare, and saving small farms at the forefront of their attention. Yet amid this turn to wholesome and responsible food choices, the lives and working conditions of farmworkers are often an afterthought. Labor and the Locavore focuses on one of the most vibrant local food economies in the country, the Hudson Valley that supplies New York restaurants and farmers markets. Based on more than a decade’s in-depth interviews with workers, farmers, and others, Gray’s examination clearly shows how the currency of agrarian values serves to mask the labor concerns of an already hidden workforce. She also explores the historical roots of farmworkers’ predicaments and examines the ethnic shift from Black to Latino workers. With an analysis that can be applied to local food concerns around the country, this book challenges the reader to consider how the mentality of the alternative food movements implies a comprehensive food ethic that addresses workers’ concerns.

Computer Science · Environmental Justice and Health Disparities · Indigenous and Place-Based Education · Organic Food and Agriculture · Agricultural laborers · Economic policy · Employment · Labor laws and legislation · Labor policy · Local foods · Social aspects · united states