Defending Beef: The Case for Sustainable Meat Production


Nicolette Hahn Niman - 2014
    They erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. The UN s Food and Agriculture Organization bolstered the credibility of this notion with its 2007 report that declared livestock to be the single largest contributor to human-generated climate-change emissions.But is the matter really so clear cut? Hardly. In her new book, Defending Beef, environmental lawyer turned rancher Nicolette Hahn Niman argues that cattle are not inherently bad for the Earth. The impact of grazing can be either negative or positive, depending on how livestock are managed. In fact, with proper oversight livestock can actually play an essential role in maintaining grassland ecosystems by performing the same functions as the natural herbivores that once roamed and grazed there. Grounded in empirical scientific data, Defending Beef builds the most comprehensive and convincing argument to date that cattle could actually serve as the Earth s greatest environmental benefactors by helping to build carbon-sequestering soils and prevent desertification.Defending Beef is simultaneously a book about big issues and ideas and the personal tale of the author, who starts out as a skeptical vegetarian and eventually becomes involved with sustainable ranching. She shows how dispersed, grass-based, smaller-scale farms can and should become the basis for American food production. And while no single book could definitively answer the thorny question of how to feed the Earth s growing population, Defending Beef makes the case that, whatever the world s future food system looks like, livestock can and must be part of the solution."

The Tree: A Natural History of What Trees Are, How They Live & Why They Matter


Colin Tudge - 2005
    There are Douglas firs as tall as skyscrapers, and a banyan tree in Calcutta as big as a football field.From the tallest to the smallest, trees inspire wonder in all of us, and in The Tree, Colin Tudge travels around the world—throughout the United States, the Costa Rican rain forest, Panama and Brazil, India, New Zealand, China, and most of Europe—bringing to life stories and facts about the trees around us: how they grow old, how they eat and reproduce, how they talk to one another (and they do), and why they came to exist in the first place. He considers the pitfalls of being tall; the things that trees produce, from nuts and rubber to wood; and even the complicated debt that we as humans owe them.Tudge takes us to the Amazon in flood, when the water is deep enough to submerge the forest entirely and fish feed on fruit while river dolphins race through the canopy. He explains the “memory” of a tree: how those that have been shaken by wind grow thicker and sturdier, while those attacked by pests grow smaller leaves the following year; and reveals how it is that the same trees found in the United States are also native to China (but not Europe).From tiny saplings to centuries-old redwoods and desert palms, from the backyards of the American heartland to the rain forests of the Amazon and the bamboo forests, Colin Tudge takes the reader on a journey through history and illuminates our ever-present but often ignored companions. A blend of history, science, philosophy, and environmentalism, The Tree is an engaging and elegant look at the life of the tree and what modern research tells us about their future.

The Mushroom Hunters: On the Trail of Secrets, Eccentrics, and the American Dream


Langdon Cook - 2013
    . . and one of nature’s last truly wild foods: the uncultivated, uncontrollable mushroom.Within the dark corners of America’s forests grow culinary treasures. Chefs pay top dollar to showcase these elusive and beguiling ingredients on their menus. Whether dressing up a filet mignon with smoky morels or shaving luxurious white truffles over pasta, the most elegant restaurants across the country now feature an abundance of wild mushrooms. The mushroom hunters, by contrast, are a rough lot. They live in the wilderness and move with the seasons. Motivated by Gold Rush desires, they haul improbable quantities of fungi from the woods for cash. Langdon Cook embeds himself in this shadowy subculture, reporting from both rural fringes and big-city eateries with the flair of a novelist, uncovering along the way what might be the last gasp of frontier-style capitalism. Meet Doug, an ex-logger and crabber—now an itinerant mushroom picker trying to pay his bills and stay out of trouble; and Jeremy, a former cook turned wild food entrepreneur, crisscrossing the continent to build a business amid cutthroat competition; their friend Matt, an up-and-coming chef whose kitchen alchemy is turning heads; and the woman who inspires them all. Rich with the science and lore of edible fungi—from seductive chanterelles to exotic porcini—The Mushroom Hunters is equal parts gonzo travelogue and culinary history lesson, a rollicking, character-driven tour through a world that is by turns secretive, dangerous, and tragically American.

Pasta, Pretty Please: A Vibrant Approach to Handmade Noodles


Linda Miller Nicholson - 2018
    Her creations became a viral sensation, attracting fans worldwide who are mesmerized by her colorful and flavorful designs. Now, with Pasta, Pretty Please home cooks can create dreamy, dazzling pastas in their own kitchens using only all-natural ingredients—flour, eggs, vegetables, herbs, and superfoods—that are true works of art.Playful and inviting, Pasta, Pretty Please includes recipes, techniques, tips, and inspiration. Linda starts with recipes for basic doughs—standard egg dough, various gnocchi doughs—and works her way up to recipes for dough in many colorful shades. She teaches you just how many colors are pastable and what kinds of pigmented vegetables, fruits, and spices you can use to color your pasta—such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked.Once you’ve mastered the basics, you’ll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes including:Rainbow CavatelliPolka Dot FarfalleEmoji RavioliAvocado GnocchiHearts and Stripes PappardelleArgyle Lasagna Sheets6-Colored FettucineYou’ll also find recipes for spectacular sauces and fillings, such as:Golden Milk RaguPecorino Pepper Sauce with BroccoliniRoasted Tomatoes with Basil Oil and BurrataSpiced Lamb Yogurt SauceRustic Squash FillingClassic Ricotta FillingPepperoni Pizza FillingFeaturing beautiful pasta in a rainbow of colors and a variety of shapes, patterns, and sizes, Pasta, Pretty Please is an artistic treasure trove that will please the eye and the palate. Buon Appetito!

Half Gone


Jeremy Leggett - 2005
    Exposing the true status of the world's dwindling energy supplies, Jeremy Leggett reveals the scale of the disaster looming over our planet, and the action each and every one of us must take - right now - to stand a chance of averting it.

Earth in Mind: On Education, Environment, and the Human Prospect


David W. Orr - 1994
    Orr focuses not on problems in education, but on the problem of education. Much of what has gone wrong with the world, he argues, is the result of inadequate and misdirected education that:alienates us from life in the name of human dominationcauses students to worry about how to make a living before they know who they areoveremphasizes success and careersseparates feeling from intellect and the practical from the theoreticaldeadens the sense of wonder for the created worldThe crisis we face, Orr explains, is one of mind, perception, and values. It is, first and foremost, an educational challenge. The author begins by establishing the grounds for a debate about education and knowledge. He describes the problems of education from an ecological perspective, and challenges the "terrible simplifiers" who wish to substitute numbers for values. He follows with a presentation of principles for re-creating education in the broadest way possible, discussing topics such as biophilia, the disciplinary structure of knowledge, the architecture of educational buildings, and the idea of ecological intelligence. Orr concludes by presenting concrete proposals for reorganizing the curriculum to draw out our affinity for life.

The Shock of the Anthropocene: The Earth, History and Us


Christophe Bonneuil - 2013
    What we are facing is not only an environmental crisis, but a geological revolution of human origin. In two centuries, our planet has tipped into a state unknown for millions of years.How did we get to this point? Refuting the convenient view of a "human species" that upset the Earth system, unaware of what it was doing, this book proposes the first critical history of the Anthropocene, shaking up many accepted ideas: about our supposedly recent "environmental awareness," about previous challenges to industrialism, about the manufacture of ignorance and consumerism, about so-called energy transitions, as well as about the role of the military in environmental destruction. In a dialogue between science and history, The Shock of the Anthropocene dissects a new theoretical buzzword and explores paths for living and acting politically in this rapidly developing geological epoch.

The Food Police: A Well-Fed Manifesto About the Politics of Your Plate


Jayson Lusk - 2013
    Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones and foreign DNA. Corporate farms are wallowing in government subsidies. Meat packers and fast food restaurants are exploiting workers and tainting the food supply. And Paula Deen has diabetes!     Something must be done. So says an emerging elite in this country who think they know exactly what we should grow, cook and eat. They are the food police.     Taking on the commandments and condescension the likes of Michael Pollan, Alice Waters, and Mark Bittman, The Food Police casts long overdue skepticism on fascist food snobbery, debunking the myths propagated by the food elite.  You'll learn:-   Organic food is not necessarily healthier or tastier (and is certainly more expensive).-   Genetically modified foods haven't sickened a single person but they have made farmers more profitable  and they do hold the promise of feeding impoverished Africans.-   Farm policies aren't making us fat.-   Voguish locavorism is not greener or better for the economy.-   Fat taxes won't slim our waists and "fixing" school lunch programs won't make our kids any smarter.-   Why the food police hypocritically believe an iPad is a technological marvel but food technology is an industrial evilSo before Big Brother and Animal Farm merge into a socialist nightmare, read The Food Police and let us as Americans celebrate what is good about our food system and take back our forks and foie gras before it's too late!

The Water Will Come: Rising Seas, Sinking Cities, and the Remaking of the Civilized World


Jeff Goodell - 2017
    With each crack in the great ice sheets of the Arctic and Antarctica, and each tick upwards of Earth's thermometer, we are moving closer to the brink of broad disaster.By century's end, hundreds of millions of people will be retreating from the world's shores as our coasts become inundated and our landscapes transformed. From island nations to the world's major cities, coastal regions will disappear. Engineering projects to hold back the water are bold and may buy some time. Yet despite international efforts and tireless research, there is no permanent solution--no barriers to erect or walls to build--that will protect us in the end from the drowning of the world as we know it.The Water Will Come is the definitive account of the coming water, why and how this will happen, and what it will all mean. As he travels across twelve countries and reports from the front lines, acclaimed journalist Jeff Goodell employs fact, science, and first-person, on-the-ground journalism to show vivid scenes from what already is becoming a water world.

Odd Bits: How to Cook the Rest of the Animal


Jennifer McLagan - 2011
    Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? When have our sensibilities become so squeamish? In short—when did we decide offal had become awful?    Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger. Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: •  Headcheese for the Unconvinced•  Veal Cheeks with Swiss Chard and Olives•  Cheese and Just a Little Brain Fritters•  Lamb Neck with Quince and Turnip•  Brisket Braised with Caramelized Onions and Chile•  Sweetbreads with Morels and Fresh Fava Beans•  Moroccan-Style Braised Heart•  Minted Tripe and Pea Salad•  Wild Boar Shanks with Cranberries and Chocolate•  Bone Marrow and Mushroom Custard Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of these unusual meats. McLagan’s enthusiasm for her subject is contagious, and with her insight and humor will convert even non-believers to the pleasure of odd bits.

Beyond Beef: The Rise and Fall of the Cattle Culture


Jeremy Rifkin - 1992
    The average American consumes the meat of seven 1,100-pound steers in a lifetime. But how many hamburger-lovers realize that a single boneless beefsteak requires up to 1,200 gallons of precious water to produce, that livestock now consume nearly one third of the world's grain, or that cattle play a central role in species extinction?

Hot: Living Through the Next Fifty Years on Earth


Mark Hertsgaard - 2010
    For twenty years, Mark Hertsgaard has investigated global warming for outlets including theNew Yorker, NPR, Time, Vanity Fair, and The Nation. But the full truth did not hit home until he became a father and, soon thereafter, learned that climate change had already arrived―a century earlier than forecast―with impacts bound to worsen for decades to come. Hertsgaard's daughter Chiara, now five years old, is part of what he has dubbed "Generation Hot" -- the two billion young people worldwide who will spend the rest of their lives coping with mounting climate disruption. HOT is a father's cry against climate change, but most of the book focuses on solutions, offering a deeply reported blueprint for how all of us―as parents, communities, companies and countries―can navigate this unavoidable new era. Combining reporting from across the nation and around the world with personal reflections on his daughter’s future, Hertsgaard provides "pictures" of what is expected over the next fifty years: Chicago’s climate transformed to resemble Houston’s; dwindling water supplies and crop yields at home and abroad; the redesign of New York and other cities against mega-storms and sea-level rise. Above all, he shows who is taking wise, creative precautions. For in the end, HOT is a book about how we’ll survive.

Field Notes from a Catastrophe: Man, Nature, and Climate Change


Elizabeth Kolbert - 2006
    In what began as groundbreaking three-part series in the New Yorker, for which she won a National Magazine Award in 2006, Kolbert cuts through the competing rhetoric and political agendas to elucidate for Americans what is really going on with the global environment and asks what, if anything, can be done to save our planet. Now updated and with a new afterword, Field Notes from a Catastrophe is the book to read on the defining issue and greatest challenge of our times.