CAGJ’s New Book has arrived! Order it today from CAGJ!Sep 19th, 2012 | By Heather | Category: Agra Watch Blog Posts, Events, Food Justice Blog Posts, News, Trade Justice Blog Posts
Our Food, Our Right: Recipes for Food Justice is a publication of the Food Justice Project of the Community Alliance for Global Justice. There are now two editions, combining hands-on tools for change with community recipes and political awareness to engage YOU in joining in the struggle for food justice! Our Food, Our Right promotes community knowledge sharing, self-sufficiency, accessibility, and food justice through a food sovereignty framework.
CAGJ published the 1st edition in 2010, and the 2nd edition (cover at left) was released in September 2012 with a focus on “Stories of Change” – stories of successful initiatives locally and globally that are helping to create more sustainable food communities.
Order your copies today! The 2nd edition costs $18.95, with reduced rates for bulk-ordering.
Thank you for supporting CAGJ and Food Sovereignty!
Read what people are saying about the 2nd Edition!
“Turn on the television and surf a few channels. You will inevitably find some celebrity chef either whipping up a gourmet delight, traveling to savor some exotic cuisine among faraway, folksy villagers, or telling you what not to eat. What passes for cooking education is actually food pornography, and while the recipes are appetizing, the stories are tasteless, packed with titillating information that misses the real drama of food. The Community Alliance for Global Justice has an antidote for food pornography: Our Food, Our Right: Recipes for Food Justice. It is a cookbook that tells the story of food sovereignty, the right of people to determine their own food and agricultural systems. That means that as well as mouth-watering recipes this collectively-produced book also shares stories of the struggle to make our food fair, healthy, accessible and sustainable. It comes from the movement to feed the movement. Now that is truly nurturing.”
- Eric Holt Gimenez, Executive Director, Food First
“People, public policies, and great local food are pretty much the big stories of the day. And when they come together in such abundance as do in the second edition of Our Food, Our Right, well, it makes for a very satisfying meal. From the opening prayer — a way to grace this book — to the final chart diagramming humankind’s descent into the Monsanto Inferno, Our Food, Our Right is well provisioned with important food news, profiles of food heroes, and delicious local recipes. You’ll find between its covers what you need to become not just a good food consumer, but a good food citizen as well, and you’ll no doubt get a little spiritual uplift along the way. There are at least a million-and-one ways we might find our way back to Paradise through food, community, and the fair treatment of our fellow human beings. I guarantee you that you’ll find most of them in Our Food, Our Right. ”
- Mark Winne, author Food Rebels, Guerrilla Gardeners, and Smart-Cookin’ Mamas: Fighting Back in an Age of Industrial Agriculture
“I’ve selected Our Food, Our Right [OFOR] as the textbook for my Sustainable Food System Practices class at Seattle Culinary Academy. It starts by introducing the concept of Food Sovereignty, which is how I begin my class. It is full of examples of what people have accomplished to bring about positive changes in our struggling food system. The Farmer Profiles chapter is a reminder that farmers’ struggles and successes are interrelated to our communities. I feel that it is a great educational tool for aspiring culinary professionals who want to make food justice part of their work.
OFOR is a “sustainable food” guide for people wanting to initiate positive changes in their kitchens, backyards, communities, and world. The DIY food growing and preservation chapter is a great way to make changes at home. Stories of local and global food activism are inspiring. Readers will find many references to help gather more information and find ways to get involved and bring about change. This book is an informative and motivating resource for anyone wanting to improve our food system.”
-Gregg Shiosaki, Instructor, Seattle Culinary Academy