The New Engagement Blog
8 Sep 2015
Call for Posts: Conversations on Naomi Klein’s “This Changes Everything:” Intersections of Teaching and Activism
20 Apr 2015
ANNOUNCEMENT: Julian Steward Award
18 Mar 2015
2015 Anthropology and Environment Society Small Grants Program
14 Mar 2015
2015 RAPPAPORT STUDENT PRIZE COMPETITION
12 Feb 2015
- The New Engagement Blog
Michael Dove Interviews Emily Wanderer, 2014 Rappaport Finalist
11 Jul 2015
Shafqat Hussain Interviews Jerry Zee, 2014 Rappaport Prize Co-Winner
18 Mar 2015
Karl Zimmerer Interviews Stefanie Graeter, 2014 Rappaport Prize Co-Winner
18 Mar 2015
Veronica Davidov Interviews 2013 Rappaport Prize Finalist Monica Salas
11 Aug 2014
Amelia Moore Interviews 2013 Rappaport Prize Finalist, Dana Graef
10 Apr 2014
- Michael Dove Interviews Emily Wanderer, 2014 Rappaport Finalist
Tag Archives: food
Protecting Cultural Environments in Northern Wisconsin: Anthropology’s Contribution to a Tribal Initiative
By Joe Quick, with contributions from Larry Nesper In 2012, the Bad River Band of Lake Superior Chippewa Indians engaged research specialists working in several different fields, including anthropology, the physical sciences, and law. Our assignment was to assemble a report to the Environmental Protection Agency (EPA) about air quality on the tribe’s reservation in northern Wisconsin. With this report, the tribe aims to redesignate its reservation’s air quality from Class II to Class I under the “Prevention of Significant Deterioration” provisions of the federal Clean Air Act. The air on the reservation today is too clean to be classified as Class II, and redesignation as Class I will help the tribe ensure that this status is formally recognized and protected. In fact, the tribe first initiated this process in the 1990s, but suspended its work due to the anticipated legal costs that it would incur if the redesignation were challenged by the State of Wisconsin. Now that five other tribes in the United States—including the Potawatomis in Wisconsin—have set a precedent by achieving this same redesignation, Bad River decided to reinitiate the process.
By Sarah Webb When I began researching honey collecting in the Philippines, I never anticipated that making visual collections of objects and images associated with marketing honey was going to become a powerful way of stimulating discussion about my study. But the clues were there all along. Collections are things brought together, in so many senses of the term. Such assemblages have a capacity for telling stories about how different products make their ways through the world, and into our homes, bodies and lives. Honey collecting, like other forms of forest harvesting or hunting, tends to evoke ideas about a bound type of thing moving in one direction - out of the forest and into a market (wherever that might be). But what happens when a ‘natural forest’ honey supposedly harvested on an island in the Philippines is manufactured and sold in Manila? And when this honey’s association with nature and forest environments is hardly natural, but needs to be made apparent by literally rendering the final product green? How do such commodities relate to the forest honeys actually being harvested by Indigenous experts as part of their livelihoods and lifeways, and being marketed by non-government organizations? In attempting to discuss the issues that arose from my research, I found that bringing together a range of honey products that had different, yet related, trajectories could be a wonderful prompt for talking about the social and spatial disjunctures that often occur within efforts to add value to certain types of natural resources.
Back in 2005, as Emory University embraced sustainability as part of a new strategic plan, it was the physicians on the visioning committee who insisted on including food as a priority. Recognizing that environmental, economic, health, and social justice concerns intertwined with food, the committee encouraged local sourcing of vegetables, fruits, dairy, and poultry from farms with sustainable certifications. Imported items (bananas, coffee, tea) could contribute to campus goals by embracing products with Fair Trade or organic certification.
Once a booming agricultural and factory town, Muncie, Indiana, is today a post-industrial rustbelt city grappling with questions about its economic and environmental futures. As heavy industries left town, Muncie’s economy has flagged, leaving some 24% of its residents at or below the poverty line. To make matters worse, the U.S. Environmental Protection Agency (EPA) determined in 2007 that one-third of the city’s former industrial sites were brownfields that posed risks to human health and safety. In spite of these challenges, Muncie residents are transforming and revitalizing their city. In particular, they have shown renewed and growing interest in sustainably produced foods as a boon to overall health, safety and environmental restoration. Innovative partnerships have enabled Ball State University (BSU) professors and students to directly contribute to these community efforts. Inspired by Robert and Helen Merrell Lynd’s pioneering community study, Middletown, BSU professors and students are expanding this tradition of conducting engaged, local research to benefit the region. The result has been the transformation of former brownfields into public wetlands. Also through direct civic engagement, student volunteers have helped remove 70,000 pounds of trash from the White River watershed over the last six years. As significant as these restoration efforts are for the community, local residents are also finding ways to combine sustainable economic development with environmental restoration.
Throughout the course of my research, I’ve seen how there is no one way to eat locally or to farm sustainably. These concepts and practices are quite fluid and change based on context, but also with the flash of a dollar sign. The "Loca-vore" movement is but one incarnation of many efforts to (re)connect to land and food, to foster food autonomy, to check out of the ConAgra-Monsanto complex, or to profit off of well-intentioned consumers’ desires to be more responsible or ecological with their purchases.