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Mainstream rhetoric has made a concerted effort to polarize African Americans and Latinos, emphasizing differences in language and religion, while designating one or the other as the âfavored minorityâ at wi! ll. In Witness, Amalia Mesa-Bains and bell hooks invite us to reexamine this politically popular binary and consider which differences are manufactured and which are real.
In Witness, Mesa-Bains and hooks explore their own similarities and differences, sharing the ways their childhoods, families, and work have shaped their political activism, teaching, and artistic expression. Drawing on shared experiences of sexism, classism, and racism, hooks and Mesa-Bains show how people from divergent cultural backgrounds can work together for radical social change.
While the black/Latino divide and the increasing cross-community political collaboration has been addressed in progressive newspapers and magazines, Witness, an inclusive call to reflect and act, is the first of its kind to look at these issues in depth. And Amalia Mesa-Bains, a pioneer scholar and producer of Chicana art, with bell hooks, one of the most acclaimed of African American theo! ristsâ"prove an unparalleled match for the job.
bel! l hooks< /b> is one of the leading public intellectuals of her generation. She has written extensively on the emotional impact of racism and sexism, particularly on black women, as well as the importance of political engagement with art and the media. In her recent work on love, relationships, and community, she shows how emotional health is a necessary component to effective resistance and activism.
Amalia Mesa-Bains is an artist, curator, and writer who has initiated comprehensive exhibitions of Latino art, including Chicano Art: Resistance and Affirmation and Mi Alma, Mi Tierra, Mi Gente: Contemporary Chicana Art. Her artwork incorporates various aspects of Chicano/a history, culture, and folk traditions, exploring religion, ritual, and female rites of passage. She won a MacArthur Fellowship in 1992.
Our food system is dominated by industrial agriculture and has become economically and environmentally unsustainable. The incidence of die! t-related diseases, including obesity, diabetes, hypertension, cancer, and heart disease, has skyrocketed to unprecedented levels. Whether you have forty acres and a mule or a condo with a balcony, you can do more than you think to safeguard your health, your money, and the planet.
Homegrown and Handmade shows how making things from scratch and growing at least some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint, and create a more authentic life. Whether your goal is increasing your self-reliance or becoming a full-fledged homesteader, it's packed with answers and solutions to help you:
- Take control of your food supply from seed to plate
- Raise small and medium livestock for fun, food, and fiber
- Rediscover traditional skills to meet more of your family's needs than you ever thought possible
This comprehensive guide to food and fiber from scratch proves t! hat attitude and knowledge is more important than acreage. Wri! tten fro m the perspective of a successful self-taught modern homesteader, this well illustrated, practical, and accessible manual will appeal to anyone who dreams of a simpler life.
Deborah Niemann is a homesteader, writer, and self-sufficiency expert who presents extensively on topics including soapmaking, bread baking, cheesemaking, composting, and homeschooling. She and her family raise sheep, pigs, cattle, goats, chickens, and turkeys for meat, eggs, and dairy products, while an organic garden and orchard provides fruit and vegetables.
Growing whole grains is! simpler and more rewarding than most people imagine. With as little as 1000 square feet of land, backyard farmers can grow enough wheat to harvest 50 pounds in a single afternoon - and those 50 pounds can be baked into 50 loaves of fresh bread.
In addition to providing information on wheat and corn, Homegrown Whole Grains includes complete growing, harvesting, and threshing instructions for barley, millet, oats, rice, rye, spelt, and quinoa, and lighter coverage of several specialty grains. Readers will also find helpful tips on processing whole grains, from what to look for in a home mill to how to dry corn and remove the hulls from barley and rice.
Chapters for each grain include inventive recipes for cereals, desserts, casseroles, salads, soups and stews, and, of course, home-baked breads, the crowning achievement of the home grain grower. Sara Pitzer shares dozens of ideas for using whole grains - from cooking sturdy wheat berries in a slow cooker to malti! ng barley for homebrewed beer. Whether milled into nutritional flours or used in any of their unmilled states, wheat, barley, quinoa, and the other grain crops are healthful additions to every diet.
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