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  • Thumbnail for The omnivore's dilemma: searching for the perfect meal in a fast-food world
    The omnivore's dilemma: searching for the perfect meal in a fast-food world by Pollan, Michael

    All creatures are defined ecologically by how they fit into a food chain. For humans, food industrialization has obscured this once-plain fact; most Americans are only dimly aware that their food represents their most profound engagement with the natural world. Michael Pollan, author of "The Botany of Desire" and "The Omnivore's Dilemma," both New York Times best sellers, conducted a series of personal explorations of the food chain: growing a genetically modified potato, tracing an organic TV dinner from grocery freezer to farm and buying and following a steer from insemination to steak. Pollan tells these stories to tease out conclusions about what's gone wrong with the industrial food system and its implications for our health. He also explores healthier alternatives to industrial food. Part of Notable Lectures & Performances series, Colorado College. Recorded February 8, 2007.

  • Thumbnail for The effects of calorie consumption and calorie expenditure on obesity rates in the United States
    The effects of calorie consumption and calorie expenditure on obesity rates in the United States by Mushlin, Rachel Naomi

    Obesity rates in the United States have increased dramatically since the 1970s. This paper examines the effect of calorie consumption and caloric expenditure on obesity rates for both individuals who report that they are trying to lose weight and individuals who report that they are not trying to lose weight. This study uses Ordinary Least Square (OLS) Regressions for both of these groups, and finds that the results are generally consistent with the existing literature.

  • Thumbnail for Dancing with dinner: the dynamics of healthy food chains
    Dancing with dinner: the dynamics of healthy food chains by Salatin, Joel

    Joel Salatin speaks about the natural food movement, whose holistic approach is environmentally, socially and economically sustainable. Salatin discusses how, for the first time in history, most food is consumed without an awareness of its place, heritage, social or spiritual implications. Part of Notable Lectures & Performances series, Colorado College. Recorded January 24, 2008.