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Local: The New Face of Food and Farming in America Hardcover – June 10, 2014
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“Douglas Gayeton’s work has captured that magical moment when powerful ideas are transformed into a national movement led by visionary people with highly personal solutions for living more locally and sustainably. Bravo!” (Hunter Lovins, president, Natural Capitalism Solutions)
“LOCAL is a timely and superbly graphic exposition of the horticulturists who, by their unstinting and vastly underpaid labor, comprise a vanguard of a biological movement that is reclaiming our land, place, and culture.” (Paul Hawken, author, The Ecology of Commerce: A Declaration of Sustainability)
“Historian Lawrence Goodwyn once said, ‘We cannot create what we cannot name,’ and he’s right. In his stunningly beautiful book, Douglas Gayeton gives name to the world we want and in so doing helps us create it.” (Anne Lappe)
“This book shows people how they can become directly involved in fixing the broken food system in their role as consumers, by making purchases consistent with their values and with an eye on living more sustainably.” (Patrick Holden, founder, Sustainable Food Trust)
“Climate change happens just slowly enough that it can slip by our defenses, unless we are able to harness-as this project so powerfully does-the depth of human creativity to slam the message home.” (Bill McKibben, founder, 350.org)
From the Back Cover
Living sustainably isn't a choice; it's a necessity.
ur current way of producing food isn't healthy for us or our planet. Paying closer attention to how we eat, what food we buy, and where we make these purchases are important first attempts in creating a better food system. Local: The New Face of Food and Farming in America discusses the steps we can take toward sustainable living by explaining the vocabulary and principles of this movement.
Douglas Gayeton—a cofounder of the Lexicon of Sustainability and Project Localize—has traveled the country, interviewing and photographing farmers, fishermen, dairy producers, and educators to better understand American food and farming today. The stories of their groundbreaking work, along with Gayeton's stunning collagelike photography, are inspirational in their advocacy for change. Local not only demystifies today's food-making processes and its basic terms but also can help everyone make changes in their lives that will lead to healthier, safer, and more sustainable food production for generations to come.
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How can vocabulary change behavior? Douglas Gayeton’s book Local is about new ways of farming in America. But it’s just as much about the power of words, of naming. A new practice starts somewhere. It’s then shared among neighbors, at conferences, in blogs or books. The concept begins to take root in more and more people’s minds. Someone along the way gives it a name that sticks. Slow food, cage-free eggs, fallen fruit, foodshed, food miles. The idea of being a locavore, or eating locally, often spreads once the term—and its implications—is understood. Says Gayeton:
"We live in a world of finite resources. Changing how we consume these precious resources—safeguarding them for future generations—will require not only changing our behavior, but even learning a new language…"
"It all begins with words. By learning the words of this new language—the lexicon—you can start the conversation, even embrace ideas that had previously seemed foreign or irrelevant to your daily life. If you start by learning what the term food miles means, for example, the transformation begins."