What Howard seems to take away from the project is the singular idea that, hey, he doesn’t have to buy eggs anymore when he can get them from his chicken. Really? That’s all? I wasn’t expecting a zealous conversion to the merits of urban farming, but I did expect more reflection on how The Farm, despite its failures, fit within the larger context of the sustainable food movement.
Marissa Guggiana, a meat purveyor from northern California, writes the way people should flip pancakes - lightly, skillfully, joyfully - and you can’t help but be inspired by her portraits of the new culinary superstars.
Author Steven Halwey talks about salmon recovery, dam politics and his new book "Recovering a Lost River". As recovery efforts fail river stakeholders find themselves pitted against the utilities and the federal government.
The Prince’s impressive speech is a book, now available in most bookstores. In his foreword, Wendell Berry calls Prince Charles the only eminent person with "both the clarity to see and the courage to speak candidly about the obvious failures and dangers of industrial agriculture." Here, here!
No Happy Cows provides a terrific overview of many Big Issues in Food Today and resources to help navigate the grocery store (and the internet). John Robbins argues that we owe it to ourselves as consumers (and eaters) to engage with our food system more mindfully.
Cool Cuisine: Taking the Bite Out of Global Warming, by Laura Stec with Eugene Cordero, is a treasure trove of facts and tidbits about what we eat and how it affects the health of our planet. Part cookbook, part textbook, part righteous party planning manual, this 2008 addition to the "good food" canon takes a very different approach to coaching readers through the details of a carbon-friendly diet.
While we have had our bad eating habits explained to us before, vegan triathlete Brendan Brazier brings a new perspective to the topic and breaks the elements down into measurable chunks in his new book, Thrive Foods, lending real weight to his theory that a plant-based diet is better for the planet and our personal health. Thrive Foods starts off on a downer note with a detailed description of the toll industrial food production takes on our planet and the toll our current eating habits are taking on our health, but finishes off with a delicious plant-based cookbook to help us counteract the first three chapters.
"Grub means real choice - and with it freedom - freedom from fear of food, from angst about weight gain, from worrying about who may have suffered to harvest our food. Grub means pleasure and health; it means food in tune with our cultural heritage. Grub is food grown without dangerous chemicals. It’s fresh and seasonal, and processed under fair working conditions. Grub is the choice most Americans are missing, and that more and more of us are wanting, and choosing."
Clean Food is more than just a cookbook and its author, Terry Walters, is more than just a cook. Walters is a holistic health counselor, food educator, and motivational speaker who brings the taste buds of a chef, the eye of a nutritionist, the soul of a spiritual advisor, and the heart of a loving mom, to her delightful writing style. The focus of the book is the preparation of locally sourced, minimally processed, fresh, healthy ingredients.
Simply in Season is a cookbook that takes on the problems of modern food production through seasonal eating. This handy, spiral bound guide is color coded by season and offers recipes made from foods typically offered by small local farmers during each season.
What is Real Food and why does it need to be revived? Sherri Brooks Vinton and Ann Clark Espuelas, authors of The Real Food Revival, explain that Real Food is produced as locally as possible, is sustainable, affordable, and accessible -- and above all, is delicious!