Rhode Island Community Food Bank Hosts Author Mark Bittman for Virtual Book Talk
Join a free discussion about Bittman’s recent book, Animal Vegetable, Junk, which covers food and its effects on community health.
On Thursday, June 10 at noon, the Rhode Island Community Food Bank hosts a Lunch and Learn event with author, food journalist and a former New York Times columnist Mark Bittman. The topic of discussion is his most recent book Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal.
The book is about the story of technological innovation and economic influence,” says Samantha Polon, RI Food Bank’s communications coordinator. “He talks a lot about the frenzy for food and how it’s driven human history to tragedy.”
The book also focuses on local food, low-cost food and food that takes time and a conscious effort to create, also known as “slow food.” To Polon, Bittman’s book also acts as a guide on how we can reclaim our future when it comes to food and our health.
“One of the reasons why we, at the food bank, want somebody like him to come and speak for us is that we have the opportunity to provide healthy and local food to all of the people that are coming and using our services,” says Polon. “Our nutrition and education services have the opportunity to influence how people eat and how they feed and support their bodies in ways that are economical and also really healthy.”
During the virtual event, attendees can ask Bittman questions about the book and about the effects of food in general. He’s also going to talk about his work at the New York Times, why the food bank’s work is crucial and how healthy food can be accessible.
“We’re just incredibly excited to have such a well-renowned and knowledgeable speaker, someone with Mark’s knowledge of the food world [who] lookst how food systems affect not only those who are facing hunger but all of us,” says Polon.
The food bank provides local fresh food, canned food and frozen food. The nonprofit organization also aims to teach people how to create healthy meals with the products they already own or have access to. The food bank also uses its wholesale purchasing power to get healthy staples for its member agencies. Local supermarkets donate goods through the “retail rescue” program, and fresh produce comes straight from local farms and gleaning programs.
Register for the free virtual event here.