ERIC Number: EJ825452
Record Type: Journal
Publication Date: 2008-Nov-21
We Learn What We Eat: Putting Local Food on the Table and in the Curriculum
Sacks, Howard L.
Chronicle of Higher Education, v55 n13 pA31 Nov 2008
The town of Danville in Ohio was well known for its many turkey farms. Today there's barely a gobble to be heard around Danville, and the only talk of turkeys is at the annual Danville Turkey Festival, which has for decades celebrated the area's agricultural heritage. The local processing plant moved 200 miles north, into Michigan, in keeping with the trend toward centralization so characteristic of the current global food system. For the farmers, those 200 miles were the difference between profit and loss, and so turkey farming disappeared. In this article, the author discusses how the story of Danville's turkeys is a tale about the loss of rural character. Here, he describes three alternative approaches to the preservation of rural character. He also explains that his college, Kenyon College's Rural Life Center, offers the third approach: the creation of an alternative local market for area food products--a sustainable system that would put a greater share of the nearly $130-million that Knox Countians spend annually on food into the hands of local farmers.
Descriptors: Rural Areas, Rural Education, Agriculture, Food, Global Approach, Agricultural Occupations, Sustainable Development, Local Issues
Chronicle of Higher Education. 1255 23rd Street NW Suite 700, Washington, DC 20037. Tel: 800-728-2803; e-mail: email@example.com; Web site: http://chronicle.com/
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education
Authoring Institution: N/A
Identifiers - Location: Ohio