"One of those rare, truly great books that can change the world."-John Robbins, author of The Food Revolution The renowned scientist who fundamentally changed the way we view primates and our relationship with the animal kingdom now turns her attention to an incredibly important and deeply personal issue-taking a stand for a more sustainable world. In this provocative and encouraging book, Jane Goodall sounds a clarion call to Western society, urging us to take a hard look at the food we produce and consume-and showing us how easy it is to create positive change.Offering her hopeful, but stirring vision, Goodall argues convincingly that each individual can make a difference. She offers simple strategies each of us can employ to foster a sustainable society. Brilliant, empowering, and irrepressibly optimistic, Harvest for Hope is one of the most crucial works of our age. If we follow Goodall's sound advice, we just might save ourselves before it's too late.

    Traces the history of sugar production and consumption, examines its relationship with slavery, class ambitions, and industrialization, and describes sugar's impact on modern diet and eating habits.

    In order for this to happen, the argument champions eating locally and sustainably and encourages those with the resources to grow their own food. Further examining the question of what to eat from the perspective of both human and environmental health, the account goes beyond health choices and discusses potential moral issues from eating—or not eating—animals. Through the deeply personal narrative of someone who practiced veganism for 20 years, this unique exploration also discusses alternatives to industrial farming, reveals the risks of a vegan diet, and explains why animals belong on ecologically sound farms.

    if Fast Food Nation made you consider some serious lifestyle changes, The Hundred-Year Lie will inspire you to go ten steps farther." -- Boston HeraldCombining the impact of the classic bestseller Silent Spring with Fast Food Nation, The Hundred-Year Lie: How Food and Medicine Are Destroying Your Health presents a devastating exposé of how chemicals in everyday products are ruining our health. Over the past one hundred years, we have been guinea pigs in a vast chemistry experiment that uses our bodies, our health, and our good will to test the proposition that modern science can improve upon nature. In The Hundred-Year Lie, investigative journalist RandallFitzgerald shatters dozens of myths being perpetuated by the chemical, pharmaceutical and processed food industries. Find out why you would never be FDA-approved—and why humans are becoming one of the most polluted species on the planet: • The average American now carries a “body burden” of 700 or more synthetic chemicals, including Teflon, plastics, and dozens of pesticides. • Musk fragrances used in detergents and air fresheners are not filtered out by our current water treatment facilities, ending up in our drinking water. • The artificial sweetener aspartame, an ingredient in 1,200 food products from diet drinks to chewing gum, has been linked to eighty-eight toxic symptoms. Fitzgerald not only sheds light on the problems we face from the unprecedented chemical onslaught, he presents suggestions for what we can to do to turn the tide.

    From the entrepreneurial visionaries to the scientists’ workshops to the big business board­rooms—Shapiro details that quest for clean meat and other animal products and examines the debate raging around it.Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global popula­tion and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway—discovering new ways to create enough food for the world’s ever-growing, ever-hungry population. Enter clean meat—real, actual meat grown (or brewed!) from animal cells—as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Also called lab-grown meat, cultured meat, or cell-based meat, this race promises promise to bring about another domestication. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And the story of this coming “second domestica­tion” is anything but tame.

    Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.     Real Food/Fake Food brings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.   Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.

    Since 1961 the tonnage of food shipped between nations has grown fourfold. In the United States, food typically travels between 1,500 and 2,500 miles from farm to plate—as much as 25 percent farther than in 1980. For some, the long-distance food system offers unparalleled choice. But it often runs roughshod over local cuisines, varieties, and agriculture, while consuming staggering amounts of fuel, generating greenhouse gases, eroding the pleasures of face-to-face interactions, and compromising food security. Fortunately, the long-distance food habit is beginning to weaken under the influence of a young, but surging, local-foods movement. From peanut-butter makers in Zimbabwe to pork producers in Germany and rooftop gardeners in Vancouver, entrepreneurial farmers, start-up food businesses, restaurants, supermarkets, and concerned consumers are propelling a revolution that can help restore rural areas, enrich poor nations, and return fresh, delicious, and wholesome food to cities.

    Delving into topics ranging from the clash between ecological time and our culture of “perpetual now,” to the soaring history of humans changing and evolving rapidly in the face of grave threats, to rising white supremacy and fortressed borders as a form of “climate barbarism,” this is a rousing call to action for a planet on the brink. An expansive, far-ranging exploration that sees the battle for a greener world as indistinguishable from the fight for our lives, On Fire captures the burning urgency of the climate crisis, as well as the fiery energy of a rising political movement demanding a catalytic Green New Deal. “Naomi Klein’s work has always moved and guided me. She is the great chronicler of our age of climate emergency, an inspirer of generations.” —Greta Thunberg, climate activist "If I were a rich man, I’d buy 245 million copies of Naomi Klein’s 'On Fire' and hand-deliver them to every eligible voter in America…Klein is a skilled writer." —Jeff Goodell, The New York Times

    Angelic Organics is a leader in community supported gardening and biodynamics, helping to connect people with their food, their farmers, and healthful living.

    Detailing the lifestyles of each class, from the way they dress and where they live to their education and hobbies, Class is sure to entertain, enlighten, and occasionally enrage readers as they identify their own place in society and see how the other half lives.

    He joins the healing of the land to the process of purifying the human spirit and proposes a way of life and a way of farming in which such healing can take place.

    But that turns out to be an illusion. The rotisserie chicken, the pepperoni, the cordon bleu, the frozen pot pie, and the bacon virtually all come from four companies. In The Meat Racket, investigative reporter Christopher Leonard delivers the first-ever account of how a handful of companies have seized the nation’s meat supply. He shows how they built a system that puts farmers on the edge of bankruptcy, charges high prices to consumers, and returns the industry to the shape it had in the 1900s before the meat monopolists were broken up. At the dawn of the twenty-first century, the greatest capitalist country in the world has an oligarchy controlling much of the food we eat and a high-tech sharecropping system to make that possible. Forty years ago, more than thirty-six companies produced half of all the chicken Americans ate. Now there are only three that make that amount, and they control every aspect of the process, from the egg to the chicken to the chicken nugget. These companies are even able to raise meat prices for consumers while pushing down the price they pay to farmers. And tragically, big business and politics have derailed efforts to change the system. We know that it takes big companies to bring meat to the American table. What The Meat Racket shows is that this industrial system is rigged against all of us. In that sense, Leonard has exposed our heartland’s biggest scandal.

    Green Barbarians demonstrates that by mustering a bit of courage and relying less on many modern conveniences, we can live happier, safer, more ecologically and economically responsible lives..

    But after years in professional basketball and as an executive for Kentucky Fried Chicken and Procter & Gamble, Allen cashed in his retirement fund for a two-acre plot a half mile away from Milwaukee’s largest public housing project. The area was a food desert with only convenience stores and fast-food restaurants to serve the needs of local residents.In the face of financial challenges and daunting odds, Allen built the country’s preeminent urban farm—a food and educational center that now produces enough vegetables and fish year-round to feed thousands of people. Employing young people from the neighboring housing project and community, Growing Power has sought to prove that local food systems can help troubled youths, dismantle racism, create jobs, bring urban and rural communities closer together, and improve public health. Today, Allen’s organization helps develop community food systems across the country.An eco-classic in the making, The Good Food Revolution is the story of Will’s personal journey, the lives he has touched, and a grassroots movement that is changing the way our nation eats.

    But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while earning an income that fell well below the federal poverty line.What makes a food processed? As Megan would soon realize, the answer to that question went far beyond cutting out snacks and sodas, and became a fascinating journey through America's food system, past and present. She learned how wheat became white; how fresh produce was globalized and animals industrialized. But she also discovered that in daily life, as she attempted to balance her project with a normal social life--which included dating--the question of what made a food processed was inextricably tied to gender and economy, politics and money, work and play.Backed by extensive research and wide-ranging interviews--and including tips on how to ditch processed food and transition to a real-food lifestyle--Unprocessed offers provocative insights not only on the process of food, but also the processes that shape our habits, communities, and day-to-day lives.