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

    This is not the decadence or the preciousness we might associate with a word like "foodie," but a form of reverence . . . Enchanting. --Molly Young, The New York Times Dan Saladino's Eating to Extinction is the prominent broadcaster's pathbreaking tour of the world's vanishing foods and his argument for why they matter now more than everOver the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these--rice, wheat, and corn--now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still:The source of much of the world's food--seeds--is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world's cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer.If it strikes you that everything is starting to taste the same wherever you are in the world, you're by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health--and to the planet.In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it's too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn't even know existed. Take honey--not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees' nests. Or consider murnong--once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee.From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.

    His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to sweeten them with wild honey or homemade maple syrup.

    . . 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.

    She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Roald Dahl and Nora Ephron. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.

    These advocates for creating a more holistic and nurturing food and agriculture system also answer questions on starting a community-supported agriculture (CSA) program, how to get involved in policy at local and national levels, and how to address the different types of renewable energy and finance them.

    In The Kind Diet, actress, activist, and committed conservationist Alicia Silverstone shares the insights that encouraged her to swear off meat and dairy forever, and outlines the spectacular benefits of adopting a plant-based diet, from effortless weight loss to clear skin, off-the-chart energy, and smooth digestion. She explains how meat, fish, milk, and cheese--the very foods we've been taught to regard as the cornerstone of good nutrition--are actually the culprits behind escalating rates of disease and the cause of dire, potentially permanent damage to our ecology.Yet going meat- and dairy-free doesn't mean suffering deprivation; to the contrary, The Kind Diet introduces irresistibly delicious food that satisfies on every level--it even includes amazing desserts to keep the most stubborn sweet tooth happy. Alicia also addresses the nutritional concerns faced by many who are new to a plant-based diet, and shows how to cover every nutritional base, from protein to calcium and beyond.Whether your goal is to drop a few pounds, boost your energy and metabolism, or simply save the world, Alicia provides the encouragement, the information, and the tools you need to make the transition to a plant-based diet deliciously empowering.

    Today, so-called “wild foods” are becoming expensive commodities, served to the wealthy in top restaurants. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva traces our relationship to wild foods and shows what we sacrifice when we domesticate them—including biodiversity, Indigenous knowledge, and an important connection to nature.Along the way, she samples wild foods herself, sipping elusive bird’s nest soup in Borneo and smuggling Swedish moose meat home in her suitcase. Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today.

    Written by the acclaimed author of High Tide, this highly relevant and compelling book uses accessible journalistic prose to distill what environmental scientists portend about the consequences of human pollution for the next hundred years.In 2001, the Intergovernmental Panel on Climate Change (IPCC) released a landmark report projecting average global surface temperatures to rise between 1.4 degrees and 5.8 degrees Celsius (roughly 2 to 10 degrees Fahrenheit) by the end of this century. Based on this forecast, author Mark Lynas outlines what to expect from a warming world, degree by degree. At 1 degree Celsius, most coral reefs and many mountain glaciers will be lost. A 3-degree rise would spell the collapse of the Amazon rainforest, disappearance of Greenland's ice sheet, and the creation of deserts across the Midwestern United States and southern Africa. A 6-degree increase would eliminate most life on Earth, including much of humanity.Based on authoritative scientific articles, the latest computer models, and information about past warm events in Earth history, Six Degrees promises to be an eye-opening warning that humanity will ignore at its peril.

    Now, in Kiss the Ground, he explains an incredible truth: by changing our diets to a soil-nourishing, regenerative agriculture diet, we can reverse global warming, harvest healthy, abundant food, and eliminate the poisonous substances that are harming our children, pets, bodies, and ultimately our planet. Through fascinating and accessible interviews with celebrity chefs, ranchers, farmers, and top scientists, this remarkable book, soon to be a full-length documentary film narrated by Woody Harrelson, will teach you how to become an agent in humanity’s single most important and time sensitive mission. Reverse climate change and effectively save the world—all through the choices you make in how and what to eat.

    Having already surpassed milk and beer, and second now only to soda, bottled water is on the verge of becoming the most popular beverage in the country. The brands have become so ubiquitous that we're hardly conscious that Poland Spring and Evian were once real springs, bubbling in remote corners of Maine and France. Only now, with the water industry trading in the billions of dollars, have we begun to question what it is we're drinking and why. In this intelligent, eye-opening work of narrative journalism, Elizabeth Royte does for water what Eric Schlosser did for fast food: she finds the people, machines, economies, and cultural trends that bring it from nature to our supermarkets. Along the way, she investigates the questions we must inevitably answer. Who owns our water? What happens when a bottled-water company stakes a claim on your town's source? Should we have to pay for water? Is the stuff coming from the tap completely safe? And if so, how many chemicals are dumped in to make it potable? What's the environmental footprint of making, transporting, and disposing of all those plastic bottles? A riveting chronicle of one of the greatest marketing coups of the twentieth century as well as a powerful environmental wake-up call, Bottlemania is essential reading for anyone who shells out two dollars to quench their daily thirst.

    Here, Jenny Odell sends up a flare from the heart of Silicon Valley, delivering an action plan to resist capitalist narratives of productivity and techno-determinism, and to become more meaningfully connected in the process.

    Along the way, he has become a widely influential journalist and social critic, documenting in hundreds of essays for national and regional magazines the crisis in conventional agri-business and the boundless potential for new forms of farming that reconcile tradition with ecology.Logsdon reminds us that healthy and economical agriculture must work - at nature's pace - instead of trying to impose an industrial order on the natural world. Foreseeing a future with -more farmers, not fewer, - he looks for workable models among the Amish, among his lifelong neighbors in Ohio, and among resourceful urban gardeners and a new generation of defiantly unorthodox organic growers creating an innovative farmers-market economy in every region of the country.Nature knows how to grow plants and raise animals; it is human beings who are in danger of losing this age-old expertise, substituting chemical additives and artificial technologies for the traditional virtues of fertility, artistry, and knowledge of natural processes. This new edition of Logsdon's important collection of essays and articles (first published by Pantheon in 1993) contains six new chapters taking stock of American farm life at this turn of the century.

    Pearce deftly shows us the hidden worlds that sustain a Western lifestyle, and he does it by examining the sources of everything in his own life; as an ordinary citizen of the Western world, he, like all of us, is an "eco-sinner." In Confessions of an Eco-Sinner, Pearce surveys his home and then launches on a global tour to track down, among other things, the Tanzanians who grow and harvest his fair-trade coffee (which isn't as fair as one might hope), the Central American plantations that grow his daily banana (a treat that may disappear forever), the women in the Bangladeshi sweatshops who sew his jeans, the Chinese factory cities where the world's computers are made, and the African afterlife for old cell phones. It's a fascinating portrait, by turns sobering and hopeful, of the effects the world's more than 6 billion inhabitants-all eating, consuming, making-have on our planet, and of the working and living conditions of the people who produce most of these goods.