{"id":74654,"date":"2021-11-18T17:44:26","date_gmt":"2021-11-18T22:44:26","guid":{"rendered":"https:\/\/blogs.nmc.edu\/?p=74654"},"modified":"2021-11-18T17:45:52","modified_gmt":"2021-11-18T22:45:52","slug":"selections-from-nmc-librarys-curiosities-food-gratitude","status":"publish","type":"post","link":"https:\/\/blogs.nmc.edu\/?p=74654","title":{"rendered":"Selections from NMC Library\u2019s Curiosities: Food & Gratitude"},"content":{"rendered":"

The library wrapped up the second session of our ongoing Curiosities<\/em> series last week, exploring the topic of Food & Gratitude. For those who weren\u2019t able to join our cohort, we offer a few highlights and related materials here. We hope these offerings may provide some material for rumination and deeper appreciation as you prepare for the Thanksgiving break.<\/p>\n

You can also check out the full four-week syllabus for Curiosities: Food & Gratitude<\/em> here<\/a>.<\/p>\n

Stay tuned for an announcement of a Spring Curiosities series, featuring collaborations with NMC\u2019s Phi Theta Kappa chapter and the International Affairs Forum.<\/p>\n

WASTED: THE STORY OF FOOD WASTE
\n\"\"<\/a>
\nProduced by Anthony Bourdain, WASTED is a film about food waste that is informative, entertaining, and surprisingly hopeful – detailing innovative solutions from chefs, activists, and other food workers to reduce waste in the global food system.<\/p>\n

GATHER
\n\"\"<\/a>
\nGATHER follows the stories of natives on the frontlines of a growing movement to reconnect with spiritual and cultural identities that were devastated by genocide, sharing stories that show how the reclaiming and recovery of ancient food ways is a way forward for native Americans to bring back health and vitality to their people.<\/p>\n

Both films are streamable via the library\u2019s Kanopy service. (Kanopy account setup instructions<\/a>)<\/p>\n

CORN TASTES BETTER ON THE HONOR SYSTEM<\/a><\/p>\n

Robin Wall Kimmerer\u2019s essay illuminates the history of corn from an indigenous perspective – telling the story of how traditional ecological knowledge and the plants themselves collaborated to create one of the world\u2019s most important crops.<\/p>\n

THE LIFE STORY OF A RECIPE<\/a><\/p>\n

Gina Rae La Cerva revisits her grandfather\u2019s recipes, tracing the elements of her Sicilian heritage. Through legacies of wild food gathering and feasting, she seeks to embody the traditions that have brought her family joy and sustenance, even in times of grief, conquest, and migration.<\/p>\n

EXPLORE COOKBOOKS IN THE LIBRARY\u2019S COLLECTION<\/a><\/p>\n

\"\"<\/p>\n

\"\"
\nThe NMC Library provides free access to the New York Times, including their Cooking site, to all NMC students, faculty, and staff. If you haven\u2019t yet set up your NYT account, here are instructions for how to do so<\/a>.\u00a0<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The library wrapped up the second session of our ongoing Curiosities series last week, exploring the topic of Food & Gratitude. For those who weren\u2019t able to join our cohort, we offer a few highlights and related materials here. 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