A US Government Accountability Office (GAO) report released in December 2018 reviewed 22 studies estimating that more than 30% of college students face food insecurity amid the rising costs of higher education. The report estimates that there are nearly 2 million at-risk students—most often they are first-generation college students, low income, or single parents. A … Continue reading Food for Thought
The idea of alcohol at a library-sponsored event may strike some as unusual. But supporters say that serving alcohol increases event attendance, particularly among younger adults, and cultivates a public image of the library as a hip, up-to-date social setting. “People are used to relaxing with a beer or a glass of wine,” says Marcy … Continue reading Libations in the Library
“Who’s collecting San Diego’s beer history?” This question—asked by Char Booth, California State University San Marcos (CSUSM) Library associate dean, during a brewing science certificate proposal review in 2016—launched what would become the Brewchive at CSUSM Library. In 2018, the archive received the American Library Association’s John Cotton Dana Library Public Relations Award. With the … Continue reading Tapping into Beer History
“The city of Camden has only one grocery store, and most city residents rely on small stores and bodegas for food,” says Devlin. “These stores have a more limited supply of healthy food, which limits meal planning.” Inspired by a visit to the nearby Culinary Literacy Center at the Free Library of Philadelphia, Devlin decided … Continue reading A Movable Feast
Although sharing that his favorite Southern foods include barbecue, buttermilk pie, gumbo, and jambalaya, The Cooking Gene author Michael W. Twitty said he never intended to write a cookbook; instead, he wanted to research and document the journeys of his ancestors in the American South through the evidence of their foods and cooking methods. “I think we’re … Continue reading Michael W. Twitty: Author, Culinary Historian, and an “Agent of Change”
Twitty serves as honorary chair of Preservation Week, held April 22–28, which focuses this year on cooking and community archiving. American Libraries spoke with him about what can be learned about the past through food and about his work with Preservation Week. What drew you to food and its history? Going to living-history sites like Colonial … Continue reading Newsmaker: Michael W. Twitty
As the session’s attendees engaged in conversation and shared what they learned about their table-mates, the point of the exercise emerged: Talking about food and cooking food together allows people to learn about each other. Liz Fitzgerald, the administrator of the Free Library of Philadelphia Culinary Literacy Center, expanded on the idea that culinary literacy … Continue reading Congregating in the Kitchen
One could expect that wine libraries are concentrated in California, the top-producing state, but wine collections and digital archives are also popping up in places like Indiana, New York, and Oregon. Institutions are providing for the information needs of wine enthusiasts of all stripes, and in doing so are reinventing and reinvigorating the meaning of … Continue reading Preserving the Vintage
For some libraries serving vulnerable populations, food-producing gardens and nutrition initiatives are born out of necessity. Others have launched programs to advance the causes of sustainability and education. When David Mixdorf was named director of the South Sioux City (Neb.) Public Library in 2009, he was well positioned to establish the library’s first community garden. … Continue reading Library to Farm to Table
