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dc.contributor.authorKatz, Sandor Ellix
dc.date.accessioned2008-03-24T14:50:13Z
dc.date.available2008-03-24T14:50:13Z
dc.date.issued2008-03-03
dc.identifier.urihttp://hdl.handle.net/1853/20538
dc.descriptionPart of the Georgia Tech Sustainable Food Project, sponsored by the Georgia Tech Honors Program, The School of Literature, Communication & Culture, and Students Organizing for Sustainability.en_US
dc.descriptionPresented on March 3rd, 2008 11am to 12 pm at the Georgia Tech Library East Commons Performance Space
dc.descriptionRuntime: 55:08 minutes
dc.description.abstractEating local is more than a consumer experience. It means rebuilding a whole web of relations and demands not only interactions with farmers, but more of us becoming food producers directly involved with the sources of our food: plants, seeds, animals, microbes, earth. Get inspired to reclaim food, power, and dignity. Sandor Ellix Katz is a fermentation revivalist, activist, and author, who travels widely teaching and sharing fermentation skills. His passion for fermentation developed out of his overlapping interests in food, nutrition, and gardening.en_US
dc.format.extent55:08 minutes
dc.language.isoen_USen_US
dc.publisherGeorgia Institute of Technologyen_US
dc.subjectLocally grown food
dc.subjectCommunity-supported local farmers
dc.subjectEnvironmental and health costs of factory farmed foods
dc.subjectSustainable agriculture
dc.subjectPolyculture
dc.titleLocal Food: Sustainability is Participationen_US
dc.typePresentationen_US
dc.typeVideo
dc.contributor.corporatenameGeorgia Tech Students Organizing for Sustainability
dc.contributor.corporatenameGeorgia Institute of Technology. School of Literature, Communication, and Culture


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