Locavore U.S.A.

How a local-food economy is changing one community, a chapter from the book Change Comes to Dinner

Katherine Gustafson

St. Martin's Griffin

Download Image Katherine Gustafson Locavore U.S.A.

Available Formats

eBook
In 1950, at least 70 percent of Montana's food was grown in Montana. Many states used to have robust local-food economies, but that has changed drastically around the country in recent decades. National-scale food businesses beat out community-oriented small and medium-sized operations, laying waste to the infrastructure that once supported thriving local-food economies.

There is rising interest in again making food a local affair. But jump-starting a locavore economy is a tricky business. To cut down the massive distances that the vast majority of food eaten in the United States travels before it reaches dinner plates, communities must work to nurture "a cascading effect" by which each piece of a local-food economy enables and then reinforces the others to create a robust, cost-effective network.

Locavore U.S.A. introduces readers to some brave, hard-working souls in western Montana who are building their own such network piece by piece. In the process they are uncovering a key way to transform our industrially dominated food system.

The following ebook is taken from the book Change Comes to Dinner.

Connect with the Author

Sign Up for
Author Updates

Macmillan Newsletter


Sign up to receive information about new books, author events, and special offers.

Sign up now

Book Excerpts

Read an Excerpt

LOCAVORE U.S.A. (Chapter 1)

Locavore U.S.A.: How a local food economy is changing one community

As a kid growing up in the 1980s, I had little idea where much of my food came from, and no one ever told me I should. I was amazed to discover that nuts sprout from trees, melons grow along the ground, raisins are dried grapes, and anybody can make pie crust in his or her own kitchen. As an adult, learning how to make bread by hand was an accomplishment that felt like breaking some kind of time-space continuum. For centuries, all over the world, people have been baking bread from scratch with

Read the full excerpt

Back

Reviews

Reviews from Goodreads

Back

About the Author

Katherine Gustafson

KATHERINE GUSTAFSON is an award-winning writer, journalist and editor whose articles and essays have been published in numerous print and online media, including The Christian Science Monitor, Slate, and The Best Women's Travel Writing. She has written about sustainable food for Yes! Magazine, The Huffington Post, Civil Eats, Change.org, and Tonic. She lives with her husband in the Washington, D.C., area. Visit her on the Web at www.katherinegustafson.com.

Katherine Gustafson

Back

Buy the Book

Available Formats and Book Details

Locavore U.S.A.
How a local-food economy is changing one community, a chapter from the book Change Comes to Dinner
Katherine Gustafson

e-Book Agency

e-Book Agency
St. Martin's Press
St. Martin's Griffin
April 2012
e-Book Agency
ISBN: 9781466816077
ISBN10: 1466816074
eBook Original32 pages
$0.00
Back

From The Publisher

St. Martin's Griffin

Latest on Facebook

Latest on Twitter

Back