Joshua Sbicca's guest appearances

Joshua Sbicca

New Books in Critical Theory

New Books in Public Policy

New Books in Economics

New Books in Food

iEat Green with Bhavani

New Books Network

New Books in Politics and Polemics

Food Sleuth Radio

Andrianna Natsoulas

Carey Gillam

Katie Martin

Kate Mendenhall

Stacy Malkan

Beth Hoffman

Barbara Storper

Emily Jackson

Mark Winne

Leah Penniman

Eva Greenthal

Grace Gershuny

John Ikerd

Jim Goodman

Liz Carlisle

OwlTail

Did you know that over 600 U.S. prisons include agricultural activities of some kind? Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Joshua Sbicca, Ph.D., Associate Professor of Sociology and Director of the Prison Agriculture Lab at Colorado State University. He is also co-author with Ashante Reese of “Food and carcerality: From confinement to abolition.” (https://www.researchgate.net/publication/358186429_Food_and_carcerality_From_confinement_to_abolition) Sbicca explains that plantation labor has never really gone away, and dives into the forms of unseen agriculture as it exists today in the “criminal punishment” system, and discusses who stands to profit from the agri-carceral industrial complex. He also describes his unique and collaborative Prison Agriculture Lab project which includes maps, stories and more.Related website:   https://prisonagriculture.com/ 

Did you know that over 600 U.S. prisons include agricultural activities of some kind? Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Joshua Sbicca, Ph.D., Associate Professor of Sociology and Director of the Prison Agriculture Lab at Colorado State University. He is also co-author with Ashante Reese of “Food and carcerality: From confinement to abolition.” (<a href="https://www.researchgate.net/publication/358186429_Food_and_carcerality_From_confinement_to_abolition" rel="nofollow" target="_blank">https://www.researchgate.net/publication/358186429_Food_and_carcerality_From_confinement_to_abolition</a>) Sbicca explains that plantation labor has never really gone away, and dives into the forms of unseen agriculture as it exists today in the “criminal punishment” system, and discusses who stands to profit from the agri-carceral industrial complex. He also describes his unique and collaborative Prison Agriculture Lab project which includes maps, stories and more.Related website:   <a href="https://prisonagriculture.com/" rel="nofollow" target="_blank">https://prisonagriculture.com/</a>

Joshua Sbicca, Ph.D., Director of the Prison Agriculture Lab at Colorado State University

Joshua Sbicca is Associate Professor of Sociology at Colorado State University. As an educatorand scholar-activist he ties his work to grassroots initiatives to advance food system change andeconomic and racial justice. His research and teaching engage with food as a site of economic,political, and social struggle. His recent work focuses on food systems and cultures and socialmovements at intersections of carcerality, gentrification, and racial capitalism. Underlying theseinterests is an ongoing engagement with how activists and scholars articulate and practice foodjustice and what this means for building broad based social movements. He is the author of FoodJustice Now!: Deepening the Roots of Social Struggle. He is also the co-editor with Alison HopeAlkon and Yuki Kato of A Recipe for Gentrification: Food, Power, and Resistance in the City.  Justine Lindemann (PhD, 2019, Cornell University) is an Assistant Professor of CommunityDevelopment and Resilience in Penn State University's College of Agricultural Sciences. She hasseveral years of experience working on issues around community and economic developmentboth domestically and internationally. Her teaching focuses on methods, theories, and practicesof community development with a particular focus on civic engagement and anti-racist praxis.She also has a faculty Extension appointment that guides an applied research and programmingagenda on issues related to urban food systems, equity in the food system, and urban communityresilience more broadly. Prior to coming to Penn State, Justine spent several years researchingexperiences and politics of vacant land reuse and urban agriculture among Black gardeners andfarmers in Cleveland, Ohio. Recent publications center questions of urban land, competingepistemologies of land value, and the contours of a Black agrarian imaginary related to self-determination in food across history and geographies. Antonio Roman-Alcalá is an educator, researcher, writer, and organizer based in San Francisco,California who has worked for just sustainable food systems for over 15 years. Antonio co-foundedSan Francisco’s Alemany Farm, the San Francisco Urban Agriculture Alliance, and the CaliforniaFood Policy Council, and his 2010 documentary film, In Search of Good Food, can be viewed freeonline. He holds a BA from UC Berkeley, and is a PhD candidate at the International Institute ofSocial Studies (ISS) in The Hague. Currently, Antonio teaches at UC Santa Cruz and withthe Urban Permaculture Institute, maintains the blogantidogmatist.com, conducts research onagroecology, social movements, and social change, and co-facilitates the scholarformation Agroecology Research-Action Collective (ARC). He also participates in and supports avariety of social movement projects, including urban farms, tenant councils, rural agroecologyeducation collaboratives, and the US Food Sovereignty Alliance. Stuffed Savoy Cabbage Pre-heat oven to 375 degrees.Filling1 onion, chopped1 celery Sauce1 pepper, diced (Asst. colors) 1- 14oz. can Eden crushed tomatoes1 zucchini, large dice 3- 14 oz. cans organic diced tomatoes1 long Japanese eggplant 3 onions, cut in crescent moons, halved2 yellow squash, large dice ¼ cup agave1-2 carrots, small dice ½ cup raisins3 Portobello mushrooms, large dice ½ cup water1 small head of broccoli, cut into florets ¼ cup red wine vinegar2 t. salt 1 ½ t. salt2 Tbs. dill, chopped 4 Tbs. pine nuts2 t. thyme, chopped 2 t. cinnamon½ t. pepper2 cups cooked French lentils 1 Large head of Cabbage or 3 small2 cups cooked brown rice2 Tbs. Tamari¼ cup red wineFor the sauce;Cook the onions in olive oil over medium heat, until translucent. Add the pine nuts and cook until they aregolden, then add the cinnamon, and cook for 1 minute more. Add remaining ingredients, bring to a boil, thenreduce the heat to simmer and cook for 30 minutes, stirring constantly.For the Cabbage;Cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10minutes, then remove. Separate the larger, outer leaves for filling.For the Filling;In a wok, sauté the onion in olive oil until translucent. Add the celery and carrots and cook for a few moreminutes. Add the eggplant, and cook until soft. Add a tablespoon or 2 of water if it’s sticking to the wok. Addthe mushrooms, and cook down until they soften. Add the red wine and tamari. Add the zucchini, yellowsquash, pepper, and broccoli and cook for 5-10 minutes, until all the vegetables are soft. Add the herbs, S &amp; P,lentils and rice. Mix thoroughly. Taste. Add more tamari, salt &amp; pepper if desiredStuff the Cabbage;Spray the bottom of a casserole pan with oil. Cover the bottom with a thin coating of the sauce. On a largework surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle. Fold inthe sides of the leaf, and then, starting in the front, roll up the cabbage. Place, seam side down in the casserolepan. Continue until you have all of the leaves rolled up, and you fill the pan. Cover with cabbage rolls with agenerous amount of sauce, and then cover with tin foil. Bake in oven for 40 minutes.

Joshua Sbicca is Associate Professor of Sociology at Colorado State University. As an educator and scholar-activist he ties his work to grassroots initiatives to advance food system change and economic and racial justice. His research and teaching engage with food as a site of economic, political, and social struggle. His recent work focuses on food systems and cultures and social movements at intersections of carcerality, gentrification, and racial capitalism. Underlying these interests is an ongoing engagement with how activists and scholars articulate and practice food justice and what this means for building broad based social movements. He is the author of Food Justice Now!: Deepening the Roots of Social Struggle. He is also the co-editor with Alison Hope Alkon and Yuki Kato of A Recipe for Gentrification: Food, Power, and Resistance in the City.    Justine Lindemann (PhD, 2019, Cornell University) is an Assistant Professor of Community Development and Resilience in Penn State University's College of Agricultural Sciences. She has several years of experience working on issues around community and economic development both domestically and internationally. Her teaching focuses on methods, theories, and practices of community development with a particular focus on civic engagement and anti-racist praxis. She also has a faculty Extension appointment that guides an applied research and programming agenda on issues related to urban food systems, equity in the food system, and urban community resilience more broadly. Prior to coming to Penn State, Justine spent several years researching experiences and politics of vacant land reuse and urban agriculture among Black gardeners and farmers in Cleveland, Ohio. Recent publications center questions of urban land, competing epistemologies of land value, and the contours of a Black agrarian imaginary related to self- determination in food across history and geographies.   Antonio Roman-Alcalá is an educator, researcher, writer, and organizer based in San Francisco, California who has worked for just sustainable food systems for over 15 years. Antonio co-founded San Francisco’s Alemany Farm, the San Francisco Urban Agriculture Alliance, and the California Food Policy Council, and his 2010 documentary film, In Search of Good Food, can be viewed free online. He holds a BA from UC Berkeley, and is a PhD candidate at the International Institute of Social Studies (ISS) in The Hague. Currently, Antonio teaches at UC Santa Cruz and with the Urban Permaculture Institute, maintains the <a href="http://blogantidogmatist.com" rel="nofollow" target="_blank">blogantidogmatist.com</a>, conducts research on agroecology, social movements, and social change, and co-facilitates the scholar formation Agroecology Research-Action Collective (ARC). He also participates in and supports a variety of social movement projects, including urban farms, tenant councils, rural agroecology education collaboratives, and the US Food Sovereignty Alliance. Stuffed Savoy Cabbage Pre-heat oven to 375 degrees. Filling 1 onion, chopped 1 celery Sauce 1 pepper, diced (Asst. colors) 1- 14oz. can Eden crushed tomatoes 1 zucchini, large dice 3- 14 oz. cans organic diced tomatoes 1 long Japanese eggplant 3 onions, cut in crescent moons, halved 2 yellow squash, large dice ¼ cup agave 1-2 carrots, small dice ½ cup raisins 3 Portobello mushrooms, large dice ½ cup water 1 small head of broccoli, cut into florets ¼ cup red wine vinegar 2 t. salt 1 ½ t. salt 2 Tbs. dill, chopped 4 Tbs. pine nuts 2 t. thyme, chopped 2 t. cinnamon ½ t. pepper 2 cups cooked French lentils 1 Large head of Cabbage or 3 small 2 cups cooked brown rice 2 Tbs. Tamari ¼ cup red wine For the sauce; Cook the onions in olive oil over medium heat, until translucent. Add the pine nuts and cook until they are golden, then add the cinnamon, and cook for 1 minute more. Add remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly. For the Cabbage; Cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10 minutes, then remove. Separate the larger, outer leaves for filling. For the Filling; In a wok, sauté the onion in olive oil until translucent. Add the celery and carrots and cook for a few more minutes. Add the eggplant, and cook until soft. Add a tablespoon or 2 of water if it’s sticking to the wok. Add the mushrooms, and cook down until they soften. Add the red wine and tamari. Add the zucchini, yellow squash, pepper, and broccoli and cook for 5-10 minutes, until all the vegetables are soft. Add the herbs, S &amp; P, lentils and rice. Mix thoroughly. Taste. Add more tamari, salt &amp; pepper if desired Stuff the Cabbage; Spray the bottom of a casserole pan with oil. Cover the bottom with a thin coating of the sauce. On a large work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle. Fold in the sides of the leaf, and then, starting in the front, roll up the cabbage. Place, seam side down in the casserole pan. Continue until you have all of the leaves rolled up, and you fill the pan. Cover with cabbage rolls with a generous amount of sauce, and then cover with tin foil. Bake in oven for 40 minutes.

iEat Green - 04.01.21 - Joshua Sbicca, Justine Lindemann, Antonio Roman

Did you know that mutual understanding and respect are at the heart of food justice? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Joshua Sbicca, Ph.D., Assistant Professor of Sociology at Colorado State University and author of “Food Justice Now!: Deepening the Roots of Social Struggle.” Sbicca explains the differences between food justice and food sovereignty movements, discusses the intersection of immigration, mass incarceration and labor exploitation in our food system, and offers strategies for change.Related website:  https://www.libarts.colostate.edu/people/jsbicca/

Did you know that mutual understanding and respect are at the heart of food justice? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Joshua Sbicca, Ph.D., Assistant Professor of Sociology at Colorado State University and author of “Food Justice Now!: Deepening the Roots of Social Struggle.” Sbicca explains the differences between food justice and food sovereignty movements, discusses the intersection of immigration, mass incarceration and labor exploitation in our food system, and offers strategies for change.Related website:  <a href="https://www.libarts.colostate.edu/people/jsbicca/" rel="nofollow" target="_blank">https://www.libarts.colostate.edu/people/jsbicca/ </a>

Joshua Sbicca, author of Food Justice Now!: Deepening the Roots of Social Struggle,” discusses exploitation in our food system and strategies for change. 