I spent this past weekend on a mini vacation in New York City walking and exploring and eating, as well as talking about food with school lunch and food justice (super)hero, Jan Poppendieck, who wrote the brilliant Sweet Charity? about the failures of food banking, and the more recent (and equally brilliant) Free for All: Fixing School Food in America.
The weekend was a literal smorgasbord of fun, food and inspiration. One of the surprise highlights was stumbling on the new food exhibit at the Museum of Natural History. Called Our Global Kitchen, it uses multimedia, display, historical objects, diaroma and even taste tests to bring to life the complexity of our food system, the future of food (think seaweed, bugs and less meat) and the joys of eating together. There’s a chance to sit at a table with a Roman aristocrat, see an ancient Aztec marketplace and cook up various recipes on an interactive table/screen.
Curated by the Center for Biodiversity Conservation, the exhibit pulls no punches about the challenges of feeding a projected 9 billion people by 2050 or the profound problems with current industrial agricultural practices.
Considering the equivocating I seem to read in the media about this (as if it’s still sane to question climate change or the failures of the so-called green revolution to feed the world), I was delighted to see how matter of fact the exhibit is. This is science, baby.
I can’t wait to read my friend Sarah Elton’s upcoming book, Consumed: Sustainable Food for a Finite Planet for more on this subject.
(For teachers and educators who can’t make it to New York before the show closes in August, there are downloadable teaching resources for all grades that touch on issues in the food system like biodiversity, the supply chain and trade, hunger and diet-related health issues. The resources are pegged to the exhibit itself but there are lots of ideas about how to bring these topics into the classroom.)