A Foodie's Guide to Capitalism
The Distillery Season 1
October 17, 2017
People are not going hungry because of food scarcity but because of inequality. Introducing global food systems and how they impact farmers and consumers, Eric Holt-Giménez unpacks the intersections of class, gender, and race from the unique vantage point of the food economy.
The Distillery is a podcast that explores the essential ingredients of book and research projects with experts in their field of study. Learn what motivates their work and why it matters for Christian theology and ministry.
Guest
Eric Holt-Giménez has been Executive Director of Food First since 2006. He is the editor of the Food First books Food Movements Unite! Strategies to Transform Our Food Systems and Land Justice: Re-imagining land, food and the commons in the United States; co-author of Food Rebellions! Crisis and the Hunger for Justice with Raj Patel and Annie Shattuck; and author of the book Campesino a Campesino: Voices from Latin America’s Farmer to Farmer Movement for Sustainable Agriculture and of many academic, magazine and news articles.
Of Basque and Puerto Rican heritage, Eric grew up milking cows and pitching hay in Point Reyes, CA, where he learned that putting food on the table is hard work. After studying rural education and biology at the University of Oregon and The Evergreen State College, he worked for 25 years with the Campesino a Campesino (farmer to farmer) movement throughout Mexico and Central America. Holding a MSc in International Agricultural Development from the University of California, Davis, and a PhD in Environmental Studies from the University of California, Santa Cruz, Eric has taught graduate and undergraduate courses on Food Systems and Food Movements at University of California, Santa Cruz, University of California, Berkeley, the International University of Gastronomic Sciences in Italy, and at the University of the Pacific in California. His latest book is A Foodie’s Guide to Capitalism: Understanding the Political Economy of What We Eat.