Home Articles Reader Opinion Editorial Book Reviews Discussion Writers Guide About TCRecord
transparent 13

Free for All: Fixing School Food in America

reviewed by Alison Harmon - April 27, 2010

coverTitle: Free for All: Fixing School Food in America
Author(s): Janet Poppendieck
Publisher: University of California Press, Los Angeles
ISBN: 0520243706, Pages: 368, Year: 2010
Search for book at Amazon.com

To view the full-text for this article you must be signed-in with the appropriate membership. Please review your options below:

Store a cookie on my computer that will allow me to skip this sign-in in the future.
Send me my password -- I can't remember it
Purchase this Article
Purchase Free for All: Fixing School Food in America
Individual-Resource passes allow you to purchase access to resources one resource at a time. There are no recurring fees.
Become a Member
Online Access
With this membership you receive online access to all of TCRecord's content. The introductory rate of $25 is available for a limited time.
Print and Online Access
With this membership you receive the print journal and free online access to all of TCRecord's content.

Cite This Article as: Teachers College Record, Date Published: April 27, 2010
https://www.tcrecord.org ID Number: 15958, Date Accessed: 6/4/2020 4:59:30 AM

Purchase Reprint Rights for this article or review
Article Tools
Related Articles

Related Discussion
Post a Comment | Read All

About the Author
  • Alison Harmon
    Montana State University
    E-mail Author
    ALISON HARMON is an assistant professor in the Department of Health and Human Development at Montana State University where she is works on school meals at the college level. She supervises the operation of a student farm, Towne’s Harvest Garden, is involved in MSU’s Farm to College program, and has helped to create a new degree program called Sustainable Food and Bioenery Systems. Her courses emphasize the ecological, political, and economic aspects of food choices, and she strives to teach undergraduate food and nutrition students to think more broadly about foods, their origins, and the consequences of food behaviors. Her current research is related to interdisciplinary food systems curriculum development and methods used to teach sustainability and food systems concepts to nutrition and dietetic students.
Member Center
In Print
This Month's Issue