Staff Picks: Recommendations from the OIT Library

"Our reliance on industrial agriculture has resulted in a food supply riddled with hidden environmental, economic and health care costs and beset by rising food prices. With only a handful of corporations responsible for the lion's share of the food on our supermarket shelves, we are incredibly vulnerable to supply chain disruption. The Urban Food Revolution provides a recipe for community food security based on leading innovations across North America. The author draws on his political and business experience to show that we have all the necessary ingredients to ensure that local, fresh sustainable food is affordable and widely available. He describes how cities are bringing food production home by: growing community through neighborhood gardening, cooking and composting programs; rebuilding local food processing, storage and distribution systems; investing in farmers markets and community supported agriculture; reducing obesity through local fresh food initiatives in schools, colleges and universities; and ending inner-city food deserts. Producing food locally makes people healthier, alleviates poverty, creates jobs, and makes cities safer and more beautiful. The Urban Food Revolution is an essential resource for anyone who has lost confidence in the global industrial food system and wants practical advice on how to join the local food revolution"--Publisher's website.

A fascinating look at dietary differences along class lines, revealing that lack of access to healthy food is far from the primary driver of nutritional inequality in America. Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. Based on years of field research, sociologist and ethnographer Priya Fielding-Singh's How the Other Half Eats brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how -- and why -- we eat the way we do. We get to know four families intimately: the Bakers, a Black family living below the federal poverty line; the Williamses, a working-class white family just above it; the Ortegas, a middle-class Latinx family; and the Cains, an affluent white family. Whether it's worrying about how far pantry provisions will stretch or if there's enough time to get dinner on the table before soccer practice, all families have dietary constraints and challenges. Diving into the nuances of these families' lives, Fielding-Singh lays bare the limits of public health efforts narrowly focused on improving families' food access. Instead, she reveals how being rich or poor in America impacts something even more fundamental than the food families can afford: these experiences define the very meaning of food itself. Packed with lyrical storytelling and groundbreaking research, as well as Fielding-Singh's personal experiences with food as a biracial South Asian American woman, How the Other Half Eats illuminates exactly how inequality starts on the dinner plate. Once you've taken a seat at tables across America, you'll never think about class, food, and public health the same way again.

"Ashanté M. Reese makes clear the structural forces that determine food access in urban areas, highlighting Black residents' navigation of and resistance to unequal food distribution systems. Linking these local food issues to the national problem of systemic racism, Reese examines the history of the majority-Black Deanwood neighborhood of Washington, D.C. Based on extensive ethnographic fieldwork, Reese not only documents racism and residential segregation in the nation's capital, but also tracks the ways transnational food corporations have shaped food availability. By connecting community members' stories to the larger issues of racism and gentrification, Reese shows there are hundreds of Deanwoods across the country.

"In today's food system, farm workers face difficult and hazardous conditions, low-income neighborhoods lack supermarkets but abound in fast-food restaurants and liquor stores, food products emphasize convenience rather than wholesomeness, and the international reach of American fast-food franchises has been a major contributor to an epidemic of 'globesity.' To combat these inequities and excesses, a movement for food justice has emerged in recent years seeking to transform the food system from seed to table. In Food Justice, Robert Gottlieb and Anupana Joshi tell the story of this emerging movement. A food justice framework ensures that the benefits and risks of how food is grown and processed, transported, distributed, and consumes are shared equitably. Gottlieb and Joshi recount the history of food injustices and describe current efforts to change the system. The first comprehensive inquiry into this emerging movement, Food Justice addresses the increasing disconnect between food and culture that has resulted from our highly industrialized food system"--Unedited summary from book cover.

Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to home -- and they are crying out for agricultural reform. All this has made "local food" into everything from a movement buzzword to the newest darling of food trendsters. But now it's time to take the conversation to the next level. Agriculture professor Philip Ackerman-Leist refocuses the local food lens on the broad issue of rebuilding regional food systems that can replace the destructive aspects of industrial agriculture, meet food demands affordably and sustainably, and be resilient enough to endure potentially rough times ahead. Changing our foodscapes raises a host of questions. How far away is local? How do you decide the size and geography of a regional foodshed? How do you tackle tough issues that plague food systems large and small -- issues like inefficient transportation, high energy demands, and rampant food waste? How do you grow what you need with minimum environmental impact? And how do you create a foodshed that's resilient enough if fuel grows scarce, weather gets more severe, and traditional supply chains are hampered? Showcasing some of the most promising, replicable models for growing, processing, and distributing sustainably grown food, this book points the reader toward the next stages of the food revolution. It also covers the full landscape of the burgeoning local food movement, from rural to suburban to urban, and from backyard gardens to large-scale food enterprises.

"In this unique anthology, women from around the world write about the movement to change the current, industrial paradigm of how we grow our food. As seed keepers and food producers, as scientists, activists, and scholars, they are dedicated to renewing a food system that is better aligned with ecological processes as well as human health and global social justice. Seed Sovereignty, Food Security is an argument for just that--a reclaiming of traditional methods of agricultural practice in order to secure a healthy, nourishing future for all of us. Whether tackling the thorny question of GMO safety or criticizing the impact of big agribusiness on traditional communities, these women are in the vanguard of defending the right of people everywhere to practice local, biodiverse, and organic farming as an alternative to industrial agriculture." -- Publisher's description

"A Mass Conspiracy to Feed People describes a global movement of anarchist food-sharing projects, Food Not Bombs, and some of the global cities whose distinctive patterns of waste, hunger, and displacement foster it. Drawing on over five years of fieldwork as a Food Not Bombs (FNB) volunteer in Seattle, David Boarder Giles focuses on the global movement of grassroots soup kitchens that recover wasted grocery surpluses and redistribute them in public spaces. The book's exploration begins in the city's dumpsters, in order to uncover the logic by which perfectly edible commodities are nonetheless abandoned and scarcity thereby manufactured; it next shifts to the city's streets, to describe the gleaming aesthetic and social order reproduced there-which excludes both detritus and abject bodies; and finally it traces the pathways of some of those surpluses into anticapitalist political movements and social spaces such as the FNB kitchen. In the process, it aims to describe the mutual entanglement of the global city and FNB, and more broadly, of global capitalism and anticapitalist resistance"--Provided by publisher.

Global food insecurity is a growing issue. At a time when the world's population is increasing and agricultural production is challenged by climate change, it is estimated that around a third of the food produced globally is lost or wasted. This book examines the problem of food loss and waste (FLW) and the policies that could be enacted to remedy this fundamental global concern.

There is, literally, a world of difference between the statements "Everyone should have adequate food," and "Everyone has the right to adequate food." In George Kent's view, the lofty rhetoric of the first statement will not be fulfilled until we take the second statement seriously. Kent sees hunger as a deeply political problem. Too many people do not have adequate control over local resources and cannot create the circumstances that would allow them to do meaningful, productive work and provide for themselves. The human right to an adequate livelihood, including the human right to adequate food, needs to be implemented worldwide in a systematic way.
Freedom from Want makes it clear that feeding people will not solve the problem of hunger, for feeding programs can only be a short-term treatment of a symptom, not a cure. The real solution lies in empowering the poor. Governments, in particular, must ensure that their people face enabling conditions that allow citizens to provide for themselves.
In a wider sense, Kent brings an understanding of human rights as a universal system, applicable to all nations on a global scale. If, as Kent argues, everyone has a human right to adequate food, it follows that those who can empower the poor have a duty to see that right implemented, and the obligation to be held morally and legally accountable, for seeing that that right is realized for everyone, everywhere.

Provides a collection of essays that break down the crucial question of how to feed the world by tackling big issues one-by-one. Covering population, water, land, climate change, technology, food systems, trade, food waste and loss, health, social buy-in, communication, and, lastly, the ultimate challenge of achieving equal access to food, the book reveals a complex web of factors that must be addressed in order to reach global food security. This resource unites contributors from different perspectives and academic disciplines, ranging from agronomy and hydrology to agricultural economy and communication. Hailing from Germany, the Philippines, the U.S., Ecuador, and beyond, the contributors weave their own life experiences into their chapters, connecting global issues to our tangible, day-to-day existence. Across every chapter, a similar theme emerges: these are not simple problems, yet we can overcome them. Doing so will require cooperation between farmers, scientists, policy makers, consumers, and many others. The resulting collection is a wide-ranging look at the modern food system. --Adapted from publisher description.

"Based out of Portland, Oregon, Salt & Straw is the ice cream brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. But that's what made them great. They turned to their friends for advice: chefs, chocolatiers, brewers, and food experts of all kinds, and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw's most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they've learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn't just a thing you eat, it's a way to live." --page [4] of cover.

An irresistible guide to making 90 intensely flavorful handmade ice creams from the country's top artisanal ice cream shop, including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites.

San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around.

Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom , Chai-Spiced Milk Chocolate , Balsamic Strawberry , Malted Vanilla with Peanut Brittle and Milk Chocolate , and Honey Lavender .

Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery ( without the long line).

A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique.

Welcome to Big Gay Ice Cream’s debut cookbook, a yearbook of ice cream accomplishments—all the recipes you need to create delicious frozen treats

• New to making ice cream at home? Never fear—freshman year starts off simple with store-bought toppings and shopping lists for the home ice cream parlor.
• Sophomore year kicks it up a notch with tasty sauces and crunchy toppings.
• Junior year puts your new skills to work with shakes, floats, and sundaes inspired by some of Big Gay Ice Cream’s top-selling treats, including, of course, the Salty Pimp.
• In Senior year, get serious with outrageously delicious sorbets and ice cream recipes.

Along the way, you can enjoy Bryan and Doug’s stranger-than-fiction stories, cheeky humor, vibrant photography and illustrations, and plenty of culinary and celebrity cameos (including an introduction by Headmaster Anthony Bourdain).

From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico’s traditional—and some not-so-traditional—frozen treats.

Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas , those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas—the delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers.

Whether you’re drawn to a simple burst of fresh fruit—as in the Coconut, Watermelon, or Cantaloupe pops—or prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed to help you beat the heat.

Move over ice cream, hello nice cream! With over 50 fresh and innovative recipes, Guilt-Free Nice Cream has everything you need to know about creating delicious and colorful dairy-free nice cream. Using bananas as the base, you simply add your main flavor of choice, churn and chill, and hey presto, you have your very own healthy treat! Flavors include classic favorites such as strawberry, chocolate, and butterscotch, as well as more luxurious combinations such as salted caramel, cookie dough, and matcha green tea. Margie also shows you how you can use your nice cream in more extravagant desserts including party favorites like a triple layer nice cream cake and nice cream sundaes. Not just a dessert, nice cream can also make a perfect choice for breakfast - from smoothie bowls, nice cream granola pots, and waffles topped with nice cream, the possibilities are endless! Complete with recipes for toppings, edible baskets, nice cream cones, and even ways you can make your own nice cream mold, Guilt-Free Nice Cream is the only frozen treat you will need this natural, nice, happy, and (just a little bit) bananas!

Chagrin Falls, Ohio, is gorgeous in the fall, and Bronwyn Crewse, owner of Crewse Creamery, knows just how to welcome the new season. At the annual Harvest Time Festival, residents will get a chance to enjoy hot-air balloons and hayrides, crown a new Harvest Time Festival Queen, and eat delicious frozen treats sold at Win’s freshly purchased ice cream truck. But she gets into a sprinkle of trouble when a festivalgoer is poisoned and Win is implicated.

Although the victim was a former Harvest Time Festival Queen, her once-sunny disposition had dimmed into bitterness, leaving no shortage of suspects at the festival. To clear her name before the chill of winter sets in, Win will have to investigate and hope that her detective skills won’t “dessert” her.

Riley Rhodes, travel food blogger and librarian at the CIA, makes a bittersweet return to her childhood home of Penniman, Connecticut - land of dairy farms and covered bridges - for a funeral. Despite the circumstances, Riley's trip home is sprinkled with reunions with old friends, visits to her father's cozy bookshop on the town green, and joyful hours behind the counter at the beloved Udderly Delicious Ice Cream Shop. It feels like a time to help her friend Caroline rebuild after her mother's death, and for Riley to do a bit of her own reflecting after a botched undercover mission in Italy. After all, it's always good to be home.

But Caroline and her brother Mike have to decide what to do with the assets they've inherited - the ice cream shop as well as the farm they grew up on - and they've never seen eye to eye. Trouble begins to swirl as Riley is spooked by reports of a stranger camping behind the farm and by the odd behavior of the shop's mascot, Caroline's snooty Persian, Sprinkles. When Mike turns up dead in the barn the morning after the funeral, the peace and quiet of Penniman seems upended for good. Can Riley find the killer before another body gets scooped?

Lillian's rise to fame and fortune spans seventy years and is inextricably linked to the course of American history itself, from Prohibition to the disco days of Studio 54. Yet Lillian Dunkle is nothing like the whimsical motherly persona she crafts for herself in the media. Conniving, profane, and irreverent, she is a supremely complex woman who prefers a good stiff drink to an ice cream cone. And when her past begins to catch up with her, everything she has spent her life building is at stake.

In this international bestseller, a poet struggles to decide if he should put his family's or his own needs first when he returns to Italy to help run the ice cream dynasty he left behind years ago in this charming tale perfect for fans of A Man Called Ove.
As the heir to a proud Northern Italian ice-cream dynasty, Giovanni Calamine's family is none too happy when he decides to break with tradition and travel the world as a notable poet. So when Giovanni receives an unexpected call from his brother, he is faced with a difficult decision: return home to serve in his family's interests or continue on his own path in life once and for all?
In a heartwarming tale that weaves history with lore and poetry with delicious culinary curiosities, The Ice-Cream Makers paints a century-long, multi-generational portrait of a family wrestling with the conflicting pulls of legacy and desire.

Lina is spending the summer in Tuscany, but she isn't in the mood for Italy's famous sunshine and fairy-tale landscape. She's only there because it was her mother's dying wish that she get to know her father. But what kind of father isn't around for sixteen years? All Lina wants to do is get back home. But then Lina is given a journal that her mom had kept when she lived in Italy. Suddenly Lina's uncovering a magical world of secret romances, art, and hidden bakeries. A world that inspires Lina, along with the ever-so-charming Ren, to follow in her mother's footsteps and unearth a secret that has been kept for far too long. It's a secret that will change everything Lina knew about her mother, her father -- and even herself. People come to Italy for love and gelato, someone tells her, but sometimes they discover much more.