Bearistotle

@gnrosenberg.bsky.social

Gentle forest dweller off on adventures | actual bear pretending (poorly) to be human professor @duke | histories of sex, agriculture, food, and all that bleeds | kettlebell and techno enthusiast

In Feed the People! @gnrosenberg.bsky.social & I make a similar point: there is a vast gulf between food availability (is there food?) and food access (are there resources to get food?) and utilization (is food made nutritious?). The food desert idea - especially applied to cities - conflates these.

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Michael Hobbes@michaelhobbes.bsky.social · 4d ago

"There is little evidence to support the idea that bringing supermarkets to neighborhoods that lack them has a measurable effect on what residents eat."

It is now official: Beginning in September, I will be an Associate Professor of History and of the College at the University of Chicago. Duke has been an amazing home for 15 years, but new adventures await.

This was fun! We had a wide-ranging and engaging debate over the course of an hour, distilled here into 13 minutes. I got to unleash my “spirits are UPFs!” line to thrilling and devastating effect. I think we may have convinced a very skeptical Kimball on a few but not all fronts.

Jan Dutkiewicz@jandutkiewicz.bsky.social · 3mo ago

Gabriel and I went into the belly of the foodie beast: Christopher Kimball's Milk Street Radio podcast. We talked Feed the People, food processing, and school lunches. I'd like to think we made a compelling case and even found some common ground. Have a listen. www.177milkstreet.com/radio/stop-h...

Gabriel and I went into the belly of the foodie beast: Christopher Kimball's Milk Street Radio podcast. We talked Feed the People, food processing, and school lunches. I'd like to think we made a compelling case and even found some common ground. Have a listen. www.177milkstreet.com/radio/stop-h...

Stop Hating Processed Foods? The Case for Big Ag | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

This week, a food fight: authors Jan Dutkiewicz and Gabriel Rosenberg present their case for…embracing McDonalds and Burger King?

177milkstreet.com

I'm so excited for Friday. I'm co-hosting an event with WXDU, our student-run radio station, and some other veteran DJs to teach aspiring undergrads how to do the basics of continuous live-set DJing. It's one of those things I do at the university that has zero CV value but is personally invaluable.

I just walked into a closed (glass) door at my favorite coffee shop, spilling coffee everywhere and smashing my head. This is among the most viscerally embarrassing things to happen to me in recent memory, but it's okay because "only cool guys do this," as my fav barrissta put it.

A long, thoughtful review of Feed the People! "At its core, the authors’ pitch comes down to access and sustainability: making sure people can afford better-quality food and that we don’t destroy the planet and the lives of workers along the way." newrepublic.com/article/2084...

Are Big Companies, Not Locavorism, the Best Hope for American Food?

Small, local growers have long been hailed as the way to improve food. But large companies have the scale to make a bigger impact.

newrepublic.com

New legislation proposed in California would certify foods as not being ultra-processed. It's a bad idea. We should be using the regulatory state to improve diets, but by focusing on the specifics of nutrition and not on broad generalizations. My latest for TNR. newrepublic.com/article/2086...

People Love to Blame “Ultra-Processed Food.” It’s Unhelpful.

A new bill proposed in California misses the point: The reason not to eat junk food has more to do with what’s in it than how processed it is.

newrepublic.com

The problem with conceptually counterposing the cold efficiency of conventional agriculture and staple crop production to feel-good initiatives like community and backyard veggie gardens is that you're dealing with completely incommensurable scales of production. The former is what feeds us.

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Jan Dutkiewicz@jandutkiewicz.bsky.social · 4mo ago

I'll just add that for as long as I have been around food scholarship, there are those who criticize or hand-wave away scale. I think scale matters the most, pragmatically. One example: NYC serves 900,000 school lunches every day. Where does the food come from? Could it ever come from "small farms"?

Are industrial foods really the problem? Writing in The New York Times, Senior Research Fellow Gabriel N. Rosenberg argues with Jan Dutkiewicz that rather than idealizing the past, policy and technology should come into play to improve today’s food systems. 🥯 🍇 🔗 buff.ly/WEU1bc1

Opinion | We Shouldn’t Want to Eat Like Our Great-Great-Grandparents

They were at a much higher risk of malnutrition and missed out on the joy of a fresh Sumo orange in February.

nytimes.com