This is the ninth episode of “California Matters,” a series of videos about sustainable agriculture and healthy eating that I produced in collaboration with the Global Food Initiative at the University of California.
Jennifer Sowerwine’s work at the University of California, Berkeley, centers on bringing largely unrepresented voices to the table for discussions around food security and food systems change. Much of her time is spent working with Hmong and Mien farmers in California’s Central Valley, some of whom I visited a couple of years ago for a story I wrote about that area in The Sunday Magazine.
Many of these farmers, or their families, came to California from Southeast Asia, usually Laos, mainly as political refugees in the ’70s and ’80s. Sowerwine looks at how they got into small-scale farming, how they find and keep land, how they make farming economically viable, and how they’re adapting and changing their practices to meet new challenges. In looking at these things — along with labor and crop diversity — she’s found that these farmers have had little access to government resources.
This is the eighth episode of “California Matters,” a series of videos about sustainable agriculture and healthy eating that I produced in collaboration with the Global Food Initiative at the University of California.
C.H.A.M.A.C.O.S. stands for the Center for the Health Assessment of Mothers and Children of Salinas, and also means “kids”in Mexican Spanish. It’s the name given by Brenda Eskenazi, an epidemiologist at the University of California, Berkeley, for a group studying the effects of exposure to agriculture chemicals on children born in Salinas Valley between 2000 and 2002. The longitudinal study has followed more than half of the research population since birth.
Eskenazi and her team have focused primarily on three aspects of health that may be affected by these exposures: neurobehavioral development, which, if disrupted, can affect a child’s I.Q.; respiratory health; and growth, including weight and metabolism. This population sees higher rates of exposure to organophosphate chemicals, which are found in pesticides, than the general population, so there are possible implications of this study for farmworker communities and Californians at large.
Visiting the farm at the Center for Agroecology and Sustainable Food Systems at the University of California, Santa Cruz, was a personal high point of this series, though I couldn’t say exactly why. It could well have been because there’s an experimental blueberry plot there, and when I went in the spring, it was raining, and the green leaves were sparkling and the wet berries were offset perfectly, and here was this glistening working farm on an otherwise more-or-less normal college campus, which just happened to be on a hill above the Pacific.
Or it could have been because the Santa Cruz campus has a series of beautiful, renowned, well-run gardens and farms, unlike on any other campus in the country.
Whether you’re cooking it, eating it, growing it, or reading about it, food brings people together. Welcome to #BittmanTopics: a place where we can all share ideas about a different food-related topic each month. In case you missed the first installment, here’s how it works—and check the archives for past conversations.
Photo by Andrew Scrivani for the New York Times
September is a transitional month, time for heading back to school or maybe easing out of the summer vacation groove and into a routine. After taking it easy in August, I’m back in Berkeley; “California Matters,” my webseries with the University of California, will pick up again this week, and here on #BittmanTopics, we’re talking lunch.
The midday meal is easy to overlook, but with just a little planning, it’s also easy to ace. In recent years, school lunches have received the attention they deserve as an issue that intersects policy issues from public health and government regulations to food justice. Blogs have even cropped up about the desk lunch, parodying those that are sad and glorifying those that aren’t. What’s in your brown bag? How are the students in your life eating at school? Any time-tested tips for streamlining your own weekday lunches? Tales of lingering restaurant meals and brunches also welcome… This month, tag your lunch-related photos, tweets, recipes, and reads with #BittmanTopics and I’ll share my favorites.
Here’s the first episode of “California Matters,” a 10-part webseries I developed with the Berkeley Food Institute. To do it, I ranged throughout the state, talking to people about issues in food, from labor rights to pesticide exposure, the history of Chinese-American cooking, ocean acidification, and more. This first one — in which I roam the streets of Oakland with Berkeley professors Tom Carlson and Philip Stark — is about urban foraging and wild edibles: weeds.
Food-wise (and otherwise), what happens in California affects everyone in America (get it? California Matters), so I’m excited to share the series, and looking forward to telling more of these stories. Here’s a conversation I had recently about how and why we made the series, plus a couplepodcasts for more info. Stay tuned, and click here to subscribe.
I’m thrilled to have just released my new How to Cook Everything iPad app, Cooking Basics. It includes 1,000 photos, 185 recipes, tons of kitchen tips, audio and video clips, and a whole lot more. For a full rundown of all of the content and features (plus more pretty screenshots), continue reading below. To purchase the app, click here.
There is the potluck, but there is also collective cooking. And given a willing helper or two, it can turn a fairly standard weeknight meal into a rocking party. The pace is not necessarily relaxed, but it’s fun.
I had such an experience last week, on the East Side. Two new friends (really complete strangers — I was doing this as a charity auction prize) and I met at 4:30 at the 86th Street Fairway, with barely a plan; we just knew we were supposed to feed seven people at 7:30. I had some ideas, like buy all the vegetables that look good and figure out how to cook them later, and the others had some food preferences: one person didn’t eat meat and another didn’t eat fish. So we decided meat and fish and vegetables and dessert. Starters, I’ll confess, were olives and bread. But hey, you can’t cook everything.