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Author: Robert Clark
Publisher: Catapult
ISBN: 1619028689
Category : Cooking
Languages : en
Pages : 132
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Book Description
In this collection of thirteen provocative essays, Wendell Berry discusses the pleasures of eating. Gretel Ehrlich describes her struggle to produce clean, lean beef on her ranch in Wyoming. Frances Moore Lappe sets for her vision of a system that is environmentally, economically, and culturally sustainable. Wes Jackson condemns the shortsighted bottom line goals of modern agribusiness. Alice Waters recounts the early days of her famous Bay Area restaurant's painstaking pursuit of a supply chain of reliably good ingredients, and Gary Nabhan discusses food, health and Native American agriculture. They are joined by Bruce Brown, Edward Behr, Paul Gruchow, Mark Kramer, Anne Mendelson and Will Weaver. In this remarkable collection, these essays link a decline in the quality of food with a historical deterioration of the quality of American farm life, while making it clear that "food that tastes good and is good for you is not just a private indulgence but a force for sustaining families and communities." First published by The Journal of Gastronomy, it is a pleasure to see this seminal, groundbreaking anthology back into print, now with a new introduction by Mary Berry, founding directory of the Berry Center.
Author: Robert Clark
Publisher: Catapult
ISBN: 1619028689
Category : Cooking
Languages : en
Pages : 132
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Book Description
In this collection of thirteen provocative essays, Wendell Berry discusses the pleasures of eating. Gretel Ehrlich describes her struggle to produce clean, lean beef on her ranch in Wyoming. Frances Moore Lappe sets for her vision of a system that is environmentally, economically, and culturally sustainable. Wes Jackson condemns the shortsighted bottom line goals of modern agribusiness. Alice Waters recounts the early days of her famous Bay Area restaurant's painstaking pursuit of a supply chain of reliably good ingredients, and Gary Nabhan discusses food, health and Native American agriculture. They are joined by Bruce Brown, Edward Behr, Paul Gruchow, Mark Kramer, Anne Mendelson and Will Weaver. In this remarkable collection, these essays link a decline in the quality of food with a historical deterioration of the quality of American farm life, while making it clear that "food that tastes good and is good for you is not just a private indulgence but a force for sustaining families and communities." First published by The Journal of Gastronomy, it is a pleasure to see this seminal, groundbreaking anthology back into print, now with a new introduction by Mary Berry, founding directory of the Berry Center.
Author: Robert Clark
Publisher: San Francisco : North Point Press
ISBN: 9780865474444
Category : Cooking
Languages : en
Pages : 176
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Book Description
Thirteen essays by food producers and consumers address such topics as holistic resource management, environmentally sustainable systems, and the shortsightedness of modern agribusiness
Author: Robert Clark
Publisher: Catapult
ISBN: 1619027895
Category : Cooking
Languages : en
Pages : 247
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Book Description
In this collection of thirteen provocative essays, Wendell Berry discusses the pleasures of eating. Gretel Ehrlich describes her struggle to produce clean, lean beef on her ranch in Wyoming. Frances Moore Lappe sets for her vision of a system that is environmentally, economically, and culturally sustainable. Wes Jackson condemns the shortsighted bottom line goals of modern agribusiness. Alice Waters recounts the early days of her famous Bay Area restaurant's painstaking pursuit of a supply chain of reliably good ingredients, and Gary Nabhan discusses food, health and Native American agriculture. They are joined by Bruce Brown, Edward Behr, Paul Gruchow, Mark Kramer, Anne Mendelson and Will Weaver. In this remarkable collection, these essays link a decline in the quality of food with a historical deterioration of the quality of American farm life, while making it clear that "food that tastes good and is good for you is not just a private indulgence but a force for sustaining families and communities." First published by The Journal of Gastronomy, it is a pleasure to see this seminal, groundbreaking anthology back into print, now with a new introduction by Mary Berry, founding directory of the Berry Center.
Author: Cassie Duncan
Publisher:
ISBN: 9780980870114
Category : Cooking (Natural foods)
Languages : en
Pages : 152
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Book Description
THE SUSTAINABLE TABLE is a collection of recipes and stories from notable chefs, farmers, producers, winemakers, gardeners and everyday people who are reducing their impact on the environment by altering their food choices. These inspiring people eat seasonally, shop locally, buy organic, reduce food waste, purchase ethically and make backyards and public spaces productive. Not only for the conscious consumer, this book will appeal to anyone who enjoys good food and wine, beautiful images and wants to learn about sustainability issues in an informal and practical way.
Author: Tracey Allen
Publisher:
ISBN: 9780988033306
Category : Food habits
Languages : en
Pages : 82
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Book Description
This book was written to give a starting point for people looking to simplify and save while being mindful of the environment. Life can be cluttered and by simplifying we can take back our plate from the world of processed foods and feel more in touch with our local food supply. The added benefit to all this is a more stress free living style. Healthy food, and pride in knowing that we made it ourselves.
Author: Patricia M. DeMarco
Publisher: University of Pittsburgh Press
ISBN: 0822983001
Category : Science
Languages : en
Pages : 264
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Book Description
Pittsburgh has a rich history of social consciousness in calls for justice and equity. Today, the movement for more sustainable practices is rising in Pittsburgh. Against a backdrop of Marcellus shale gas development, initiatives emerge for a sustainable and resilient response to the climate change and pollution challenges of the twenty-first century. People, institutions, communities and corporations in Pittsburgh are leading the way to a more sustainable future. Examining the experience of a single city, with all of its social and political complexities and long industrial history, allows a deeper understanding of the challenges and opportunities inherent in adapting to a changing world. Choices for more sustainable pathways for the future include transforming the energy system, restoring infertile ground, and preventing pollution through green chemistry production. Throughout the book, case studies responding to ethical challenges give specific examples of successful ways forward. Inspired by Rachel Carson’s voice of precaution in protecting the Earth, this is a book about empowerment and hope.
Author: Kris Bordessa
Publisher: Disney Electronic Content
ISBN: 1426221851
Category : Crafts & Hobbies
Languages : en
Pages : 590
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Book Description
Best How-to Book of 2020--American Society of Journalists and Authors Packed with delicious recipes, natural remedies, gardening tips, crafts, and more, this indispensable lifestyle reference from the popular blogger makes earth-friendly living fun. Whether you live in a city, suburb, or the country, this essential guide for the backyard homesteader will help you achieve a homespun life--from starting your own garden and pickling the food you grow to pressing wildflowers, raising chickens, and creating your own natural cleaning supplies. Sustainability-guru Kris Bordessa offers DIY lovers an indispensable home reference for sustainability in the 21st century, with tried-and-true advice, 50 enticing recipes, and step-by-step directions for creating easy, cost-efficient projects that will bring out your inner pioneer, including: Delectable recipes for a crusty sourdough baguette, smoky hot sauce, and home preserving Handmade crafts like dyeing fabric, dipping candles, and making your own natural home remedies Outdoor projects like foraging for wild edibles, beekeeping, and cooking in cast iron Essential gardening tips from growing an herb box to cultivating a fruit orchard and natural weed control Filled with 340 color photographs, this relatable, comprehensive book contains time honored-wisdom and modern know-how for getting back to basics.
Author: Patricia Allen
Publisher: Penn State Press
ISBN: 027102268X
Category : Social Science
Languages : en
Pages : 272
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Book Description
Everywhere you look people are more aware of what they eat and where their food comes from. In a cafeteria in Los Angeles, children make their lunchtime food choices at fresh-fruit and salad bars stocked with local foods. In a community garden in New York, low-income residents are producing organically grown fruits and vegetables for their own use and to sell at market. In Madison, Wisconsin, shoppers select their food from a bounty of choices at a vibrant farmers’ market. Together at the Table is about people throughout the United States who are building successful alternatives to the contemporary agrifood system and their prospects for the future. At the heart of these efforts are the movements for sustainable agriculture and community food security. Both movements seek to reconstruct the agrifood system—the food production chain, from the growing of crops to food production and distribution—to become more ecologically sound, economically viable, and socially just. Allen describes the ways in which people working in these movements view the world and how they see their place in challenging and reshaping the agrifood system. She also shows how ideas and practices of sustainable agriculture and community food security have already woven their way into the dominant agrifood institutions. Allen explores the possibilities this process may hold for improving social and environmental justice in the American agrifood system. Together at the Table is an important reminder that much work still remains to be done. Now that the ideas and priorities of alternative food movements have taken hold, it is time for the next—even more challenging—step. Alternative agrifood movements must acknowledge and address the deeper structural and cultural patterns that constrain the long-term resolution of social and environmental problems in the agrifood system.
Author: Darryl Benjamin
Publisher: Chelsea Green Publishing
ISBN: 1603586725
Category : Food service
Languages : en
Pages : 274
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Book Description
"A century ago, virtually all food -- fruits, vegetables, grains, meat, and dairy -- was local, grown at home or sourced within a few miles. But today, most food consumed in the United States comes from industrial farms and concentrated animal feeding operations (CAFOs), with ramifications to our health, our environment, and our economy. The tide is turning, however, thanks to what has been called the "farm-to-table" movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore both the roots of our current, corporate food system malaise, and the response by small farmers, food co-ops, chefs and restaurateurs, institutions, and many more, to replace the status quo with something more healthy, fair, just, and delicious. Today's consumers are demanding increased accountability from food growers and purveyors. Farm to Table illuminates the best practices and strategies for schools, restaurants, healthcare facilities, and other businesses and institutions, to partner with local farmers and food producers, from purchasing to marketing. Readers will also learn about the various alternative techniques that farms are employing - from permaculture to rotation-intensive grazing - to produce better tasting and more nutritious food, restore environmental health, and meet consumer demand. A one-of-a-kind resource, Farm to Table shows how to integrate truly sustainable principles into every juncture of our evolving food system."--Back cover.
Author: Cassandra Duncan
Publisher:
ISBN: 9780980870107
Category : Cooking (Natural foods)
Languages : en
Pages : 120
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Book Description
