Rhode Island Community Food Bank Welcomes Author Mark Bittman for Virtual Book

Join the discussion: Author and journalist Mark Bittman joins the Rhode Island Community Food Bank to talk about his recent book.

Thursday June 10 at noon, Rhode Island Community Food Bank organizes a Lunch and Learn event with an author, a food journalist and a former New York Times columnist Mark Bittman. The topic of discussion is his most recent book Animal, vegetable, junk: a history of food, from sustainable to suicidal.

The book tells the story of technological innovation and economic influence, ”says Samantha Polon, communications coordinator for RI Food Bank. “He talks a lot about the binge eating and how it led human history to tragedy.”

The book also focuses on local food, cheap food, and food that takes time and conscious effort to create, also known as “slow food”. For Polon, Bittman’s book also serves as a guide on how we can reclaim our future in food and health.

“One of the reasons we at the food bank want someone like him to come and speak on our behalf is that we have the ability to provide healthy, local food to everyone who comes and goes. use our services, ”says Polon. “Our nutrition and education services have the ability to influence the way people eat and how they nourish and support their bodies in a cost-effective and truly healthy way.”

During the virtual event, attendees can ask Bittman questions about the book and the effects of food in general. He will also speak about his work with The New York Times, why the food bank’s work is crucial, and how healthy food can be accessed.

“We are just incredibly thrilled to have such a well-known and knowledgeable speaker, someone with Mark’s knowledge of the food world. [who] look at how food systems affect not only those who experience hunger, but all of us, ”says Polon.

The food bank provides fresh local food, canned goods and frozen foods. The nonprofit also aims to teach people how to create healthy meals with the products they already own or have access to. Much of the food bank’s products come directly from local farms and supermarkets.

Register for the free virtual event here.

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