Fine Food, Just Food: The Bay Area Food Revolution and What it Means for the Rest of Us

Is food democracy possible in the era of Big Food? Sally K. Fairfax says yes, and she will explain how in her talk “Fine Food, Just Food: California and Possibilities,” set for 4 p.m., Tuesday, Nov. 6, in the East Reading Room of the Van Pelt and Opie Library. Fairfax, the lead author of “California Cuisine and Just Food” (MIT Press, 2012), is the Henry J. Vaux Distinguished Professor Emerita in the Department of Environmental Science, Policy, and Management at the University of California, Berkeley. She will be joined by coauthorLouise Nelson Dyble, an assistant professor of history at Michigan Tech.

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