Speaking at the 2007 EG conference, “renegade lunch lady” Ann Cooper talks about the coming revolution in the way kids eat at school — local, sustainable, seasonal and even educational food.

Ann Cooper is the director of nutrition services for the Berkeley (California) Unified School District, she’s an outspoken activist for serving fresh, sustainable food to kids.

Follow this link to this TED talk:

http://www.ted.com/talks/lang/en/ann_cooper_talks_school_lunches.html

Chef Bryant Terry discusses the rise of urban farming and its importance in building
healthy communities, engaging young people, and bringing fresh, homegrown food
to cities.

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–Documentary–

EARTHLINGS is a powerful and
informative documentary about society’s treatment of animals, narrated by Joaquin Phoenix with soundtrack by Moby. This multi-award winning film
by Nation Earth is a must-see for
anyone who cares about animals or wishes to make the world a better place. –
earthlings.com

Follow this link for the Trailer & FREE full version

Click Here

Downloadable booklet from the Vegan Society providing some facts and benefits on becoming
vegan.

Author Anna Lappé and chef Bryant Terry discuss the importance of choosing Fair Trade
products to support farmers around the world.

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Journalists Michael Pollan, Eric Schlosser and Vandava
Shiva join Slow Food International’s founder Carlo Petrini for an assessment of
the impact of globalization on food production and consumption in this special
event sponsored by the Graduate School of Journalism at UC Berkeley. Series:
“UC Berkeley Graduate School of Journalism presents”

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On the Season Premiere of Jamie Oliver’s Food Revolution
filmed in Los Angeles and aired on April 12, 2011, Jamie demonstrates how 70%
of America’s ground beef contains leftover cow parts (a.k.a. “pink
slime”) containing e.coli and salmonella that has been treated with
ammonia. Ammonia treated meat can be found in virtually all conventional
grocery stores, fast food restaurants, many national restaurant chains, and
school cafeterias. The saddest part is that the USDA allows this ammonia
treated meat to enter the marketplace and with no labeling requirement on the
packaging to inform the consumer that the meat their about to buy contains
ammonia, thus hiding the truth and pulling a wool over the consumer’s eye. This
is certainly a rude awakening to the majority of Americans that don’t know
where the meat in their fridge, the meat in their conventional local grocery
store, the meat in their fast food hamburger, and the meat in their restaurant
made hamburger comes from. How do you avoid this poison? Buy beef that has come
from grass fed cows, which can be found at natural and organic grocery stores
and your local farmers market. No matter the size of your town or city, grass
fed beef (real beef) is not out of reach. Unlike ammonia treated beef, grass
fed beef is clearly labeled and contains no ammonia.

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The UC Davis Mondavi Center presents bestselling author
and UC Berkeley journalism professor Michael Pollan. He explores the ecology of
eating to unveil why we consume what we consume in the twenty-first century.
Michael Pollan is the author, most recently, of The Omnivore’s Dilemma: A
Natural History of Four Meals.

Follow this link to the video:

http://www.foodscout.org/food/pumpkin_seeds.html

Food journalists Michael Pollan encourages buying local food to conserve
energy, support farmers, and preserve the natural landscape.

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Nourish is an educational initiative designed to open a meaningful conversation about
food and sustainability, particularly in schools and communities.

Browse the vegan society website to find out how eating less
meat will contribute to helping our environment (lands, forests, biodiversity,
water, climate etc) as well as other people around the world.

Thorpe Family Organic Farm in East Aurora, New York where
Gail Thorpe shared how her farm is sustained through support from her local
community. Gail also shows how to plant tomatoes using a transplanting machine!

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