Our Sustainable Table

by Robert Clark (Editor), Paul Gruchow (Contributor), Will Weaver (Contributor)

Thirteen essays by food producers and consumers address such topics as holistic resource management, environmentally sustainable systems, and the shortsightedness of modern agribusiness

Genres: Environment, Food

176 pages, Paperback

First published November 1, 1990

About the author

Robert Clark is a novelist and writer of nonfiction. He received the Edgar Award for his novel Mr. White's Confession in 1999. A native of St. Paul, Minneapolis, he lives in Seattle with his wife and two children.

Clark's books touch on several genres but often return to questions centered in God: "Is there a God? Does he love us? Is he even paying attention?"

Librarian note: There is more than one author in the Goodreads database with this name.

Robert^^^Clark

Reviews

[Ercilia Delancer · Rating 5 out of 5]

Reading this book reminded me of a mention I read someplace else indicating that American had lost their connection to the land and where their food came from when the food conglomerates convinced the right authorities in each state to do away with the home economics classes where high school students were taught how to cook a variety of ingredients and how to present the finished dish to their families so as to entice them into trying a variety of foods. Housewives were convinced, through flashy and deceiving advertisements, that food that was packaged, canned or frozen was just as good as what they could grow in their garden plots and cook in their kitchens. Today, our disassociation with the small percentage of people who continue to farm at small scale is simply abysmal leading to a diet where most ingredients have unknown origins as they've traveled thousands of miles to get to our markets. The authors plead with the reader to become acquainted with the sources of their food to whatever extent they can so they can play a role on the quality of what they eat and the future of farming in America.