Making Local Food Work
When it comes to local food, it takes more than "knowing your farm." By listening to and working alongside people trying to build a local food system, Brandi Janssen uncovers the complex realities of making it all work.
Brandi Janssen is a clinical assistant professor in the department of occupational and environmental health at the University of Iowa and the director of Iowa's Center for Agricultural Safety and Health (I-CASH).
Praise for Making Local Food Work
"Janssen has a great gift for making complex issues understandable to a wide range of readers. Making Local Food Work provides the reader with very understandable stories that reveal the actual experiences of farmers and all the parties they work with and relate to without oversimplifying the issues.
– Frederick Kirschenmann, farmer and president of the board of the Stone Barns Center for Food and Agriculture
"Through her account of small-scale farming 'in a large farm state,' Janssen takes us beyond the barriers to see how local food and industrial agriculture intersect in surprising ways. Writing with empathy, clarity, and a healthy dose of realism, Janssen shows us that there's a whole lot in between the farmer and the consumer in local food."
– Julie Guthman, author, Agrarian Dreams: The Paradox of Organic Farming in California
"Making Local Food Work really focuses on a missing piece in much of the local foods literature: the pieces along the value chain between the farmer and the consumer. Janssen also recognizes that conventional and local food systems share a lot in common.
– Craig Chase, Leopold Center for Sustainable Agriculture
252 Pages • Softcover • Copyright 2017