Joplin Public Library • Sept. 26, 2012
In the The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table a journalist, Tracie McMillan, takes a year to work in various parts of the food industry. She works 2 month at each job, lives off the wages she earns and with the people with which she works. Continue reading “The American Way of Eating by Tracie McMillan”
Lucy’s Ravioli Kitchen and Market • Sept. 11, 2012
We recently read and loved Tracie McMillan’s ‘The American Way of Eating.’ The New York Times reviewed it back in February, offering some insight into the brilliance of the book – we thought we’d share! Continue reading “Books We Love: The American Way of Eating”
San Francisco Professional Food Society • Sept. 10, 2012
From field to plate is the subject of The American Way of Eating by Tracie McMillan, a groundbreaking book enthusiastically endorsed by all who attended the SFPFS book club meeting on August 2. Continue reading “The American Way of Eating by Tracie McMillan”
Fitness and Frozen Grapes • Aug. 29, 2012
Have you ever discovered a great book when you weren’t looking? I have my mom to thank for this review—if she hadn’t picked it up from the library, it would’ve taken me much longer to find Tracie McMillan’s The American Way of Eating. Continue reading “The American Way of Eating Book Review”
Seriouseats.com • Aug. 5, 2012
It’s common knowledge that our food industry is dependent upon the cheap labor of scores of workers in all kinds of service jobs. But the stories of these workers are often untold. Even in a time when talk about food—what to eat, how to eat it, and where to get the best stuff—is pervasive in all forms of media, undocumented, underpaid workers are left out of the conversation. Continue reading “Serious Reads: The American Way of Eating, by Tracie McMillan”
Novel Memoir • July 3, 2012
My non-fiction stint continues with a book about my passion. Okay, my passion isn’t quite learning about the American way of eating. But I do love cooking, baking, and growing food. I like to learn about the importance of the foods and how it effects us as simplistic human beings. Continue reading “Review of “The American Way of Eating” by Tracie McMillan”
Digging Deep • June 27, 2012
In a nutshell: informational, engaging, and enlightening – 5 out of 5 shovels
Several months ago, I kept seeing blurbs and reviews about the latest piece of food journalism to hit the shelves. Tracie McMillian’s book made quite a splash for its humble approach and complexly recriminating analysis of the American food system (even getting the attention of Rush Limbaugh, who called her “overeducated” and derided the critique of a corporate-controlled food system implicit in the section about working in a Walmart produce department). Continue reading “The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table”
The 3 Bite Rule • June 15, 2012
Do you need a beach book? Grab this book for a whole different side of food! I saw this book somewhere and was instantly interested. The author Tracie McMillan goes “Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table.” Check out her website for more info. Continue reading “Foodie Book Review: American Way of Eating”
Righting Food • June 6, 2012
How much do we actually know about the people responsible for growing our food? Workers in the food system are often invisible to food consumers, toiling in obscurity for low wages and little respect. They occasionally rise to the level of consumer consciousness, for example with fair-trade-certified goods, though even then the focus is more on small farmers than on waged workers. Food workers also appear from time to time in prominent union campaigns or in news articles exposing bad practices in specific areas. Continue reading “Looking For a Happier Meal: Two Worthy Books on Food Workers”
The Progressive Populist • May 15, 2012
When journalist Tracie McMillan decided to go undercover for a look at our food supply chain, she likely didn’t expect to be sidelined by tennis elbow. Turns out when you’re cutting garlic all day long there’s a high risk of epicondylitis, which cut short one of the many jobs McMillan took on to trace the paths food takes between farm and table. Continue reading “Cook’s Tour of Our Food Industry”
