Brett Losen '14
Foundation Office Assistant
Majors: Classics, minor in Biology
Hometown: Calmar, IA
Have you eaten a fresh tomato from a grocery store or food-service company during the winter?
Chances are you have eaten fruit picked by the hand of a slave.
Learn about the horrors of modern-day slavery in Florida's tomato industry, and about the migrant worker rights groups fighting to stop this injustice, at a lecture by BARRY ESTABROOK, author of the acclaimed book:
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit.
Hear Estabrook address issues of agriculture, labor and justice at his lecture.
The James Beard-award winning writer initially exposed the plight of migrant workers in Florida's tomato industry in the 2009 Gourmet magazine article "The Price of Tomatoes." His new book explores the issue deeper, tracing the tomato from it's country of origin to the supermarket shelves of America.
Read Estabrook's initial expose of the modern tomato industry here.
Read the NY Times book review of Tomatoland here.
About Barry Estabrook:
"A two-time James-Beard-Award-winning journalist, Barry Estabrook is the author of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit (described as “masterful” by Mark Bittman in the New York Times).He was a contributing editor at Gourmet magazine. His work has also appeared in the New York Times “Dining” section and the New York Times Magazine, Men’s Health, Saveur, Gastronomica, TheAtlantic.com and many other national magazines. He has been anthologized in The Best American Food Writing 2005, 2007, 2008, 2010, and 2011.
Youthful stints doing slug labor on a midwestern dairy farm (hot!) and being tossed about on a commercial fishing boat off Nova Scotia (frigid!) taught him that writing about how food is produced is a lot easier than actually producing it. He lives on a 30-acre plot in Vermont where he putters around in a large vegetable garden (a great place for a procrastinating writer), tends a small flock of laying hens, makes maple syrup, and brews hard cider of questionable quality."
Last Updated: 8/12/13