Labor and the Locavore: The Making of a Comprehensive Food Ethic

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Univ of California Press, Oct 25, 2013 - Cooking - 225 pages
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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.

 

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Contents

Is Local Food
1
Agrarianism and Hudson Valley Agriculture
15
Labor Conditions Paternalism
41
and the New Latinos
102
Toward a Comprehensive Food Ethic
128
Methodological Appendix
151
Bibliography
183
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About the author (2013)

Margaret Gray is Associate Professor of Political Science at Adelphi University.

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