the future of work Neither the alterglobalization movement nor the Left have a coherent vision of liberated work, other than less of it with bathroom breaks. I am interviewing artisan producers (people who produce autonomously something that can be produced industrially) to investigate their decision-making around: the experience and conditions of work; use of materials (sustainability and ethical issues); and transactions. I am interested in Marxist philosophical questions regarding the recovery of labor from alienation, […read the rest]
I am an economist who believes that popular understanding of and political power over the economy is crucial to freedom and self-determination of communities. We will be free when people have authority over the conditions which affect their lives, when we have the power to protect our ecosystems and cultures, to engage in meaningful work, to eat delicious and healthy food, and to have the physical and psychological time and space to be creative. To assert power over our economies and lives, we are engaged in social movements.
I am interested in indigenous cosmologies and visions of development, sustainability and permaculture, alterglobalization, participatory democracy, good work, great food, and creativity.
Love & Rage,
I’m hanging out with my friend Aimée Schreck at the ETH World Food Systems Summer School, discussing symbols and certification schemes for packaged food. Her dissertation examined small-scale banana producers’ experience of the fair trade system. Together we decided some years ago that fair trade was best understood as a gateway drug and that really the consumers ought to be certified, not just the producers. There are several definitional dimensions, which are rarely synonymous: social movement […read the rest]
So the topic of this session is innovation and social change in the food system. I’m going to start with some examples of innovation. There are too many to cover in such a short time, so I only choose some examples. Then I’ll share some conceptual tools for thinking about how to create powerful social change. The capital letters indicate when to move forward in the prezi. Innovations FMKT Farmers markets are certainly not an […read the rest]
A few days ago I was sitting at Maso A Kobliha in Prague (at the recommendation of the excellent Taste of Prague Blog), savoring a plate of superlative house-smoked meat, three donuts, and tea. By way of entertaining my vegetarian and already sugar-shocked friend, I told him about the return of butchery, a new generation, typified in The Real Meat Society, mothership of Maso A Kobliha, sister of Sansho Restaurant. (If you aren’t familiar with the […read the rest]
Dinner at Zagreus. Best €36 I’ve ever spent. Every bite was so delightful. Zagreus is an art gallery owned by a chef. Every exhibit inspires a meal, collaboratively co-designed with the artist. This time, the show was by a group of students in product design. The table, napkin, lighting, and servingware for each course were designed by different groups and Chef Ulrich Krauss invented fabulous flavors for each aesthetic experience. The serviceware was so compelling […read the rest]
1. Why Street Protest
• a fundamental right and contribution to democracy is to express our dissent
• collective manifestation of dissent creates news, encourages others, threatens elites
• the way to win (reforms) is to raise the costs of the current way of doing things until it becomes in the interests of the elites to do it our way
• threat/promise to take over