But Friend's attitude began to change after she and her partner bought a farm and began raising sheep for meat. Friend's ensuing odyssey through the world of livestock and farming is a journey that offers critical insights--for omnivores and herbivores alike--into how our meat is raised, how we buy it and from whom, and why change is desirable and possible. From a distressing lesson about her favorite Minnesota State Fair food (pork-chop-on-a-stick) to the surprising gratitude that came from eating an animal she'd raised and loved, Friend takes us on a wild and woolly ride through her small farm (with several brief detours into life on factory farms), along the way raising questions such as: What are the differences between factory, conventional, sustainable, and organic farms, and more importantly, why do we need to understand those differences? What do all those labels -- from organic to local to grass fed and pasture raised -- really mean? If you're buying from a small farmer, what are the key questions to ask? How do you find that small farmer, and what's the best way to help her help you? In the same witty and warm style that characterized her memoir Hit by a Farm,Friend uses her perspective as a sustainable farmer and carnivore to consider meat animals' quality of life--while still supporting the choice to eat meat. Regardless of whether you eat meat once a day, once a week, or once a year, your perspective of what goes on your plate--and in your mouth--will never be the same.

    Adam Leith Gollner weaves business, science, and travel into a riveting narrative about one of earth’s most desired foods.Readers will discover why even though countless exotic fruits exist in nature, only several dozen varieties are vailable in supermarkets. Gollner explores the political machinations of multinational fruit corporations, exposing the hidden alliances between agribusiness and government and what that means for public health. He traces the life of mass-produced fruits – how they are created, grown, and marketed, and he explores the underworld of fruits that are inaccessible, ignored, and even forbidden in the Western world.Gollner draws readers into a Willy Wonka-like world with mangoes that taste like piña coladas, orange cloudberries, peanut butter fruits, and the miracle fruit that turns everything sour sweet, making lemons taste like lemonade. Peopled with a varied and bizarre cast of characters – from smugglers to explorers to inventors – this extraordinary book unveils the hidden universe of fruit.

    Mendel in the Kitchen provides a clear and balanced picture of this tangled, tricky (and very timely) topic.Any farmer you talk to could tell you that we've been playing with the genetic makeup of our food for millennia, carefully coaxing nature to do our bidding. The practice officially dates back to Gregor Mendel--who was not a renowned scientist, but a 19th century Augustinian monk. Mendel spent many hours toiling in his garden, testing and cultivating more than 28,000 pea plants, selectively determining very specific characteristics of the peas that were produced, ultimately giving birth to the idea of heredity--and the now very common practice of artificially modifying our food.But as science takes the helm, steering common field practices into the laboratory, the world is now keenly aware of how adept we have become at tinkering with nature--which in turn has produced a variety of questions. Are genetically modified foods really safe? Will the foods ultimately make us sick, perhaps in ways we can't even imagine? Isn't it genuinely dangerous to change the nature of nature itself?Nina Fedoroff, a leading geneticist and recognized expert in biotechnology, answers these questions, and more. Addressing the fear and mistrust that is rapidly spreading, Federoff and her co-author, science writer Nancy Brown, weave a narrative rich in history, technology, and science to dispel myths and misunderstandings.In the end, Fedoroff arues, plant biotechnology can help us to become better stewards of the earth while permitting us to feed ourselves and generations of children to come. Indeed, this new approach to agriculture holds the promise of being the most environmentally conservative way to increase our food supply.

    While much of this is invisible, what we do know is that food is beginning to look and taste the same, whether you’re strolling through a San Francisco farmers market, at a Midwestern potluck—or a McDonald’s in India. Ninety-five percent of the world’s calories now come from only 30 species, and a closer look at America’s cornucopia of grocery store options reveals that our foods are primarily made up of corn, wheat, rice, palm oil and soybeans. The diversity of our food supply is dwindling.Part journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate, Bread, Wine, Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are sustaining the foods we love—celebrating the fact that the solutions to the loss of agrobiodiversity aren’t difficult; they’re delicious.Join award-winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador, from the brewery to the bakery and the temple, to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way, tasting foods more deeply through each one of our senses in order to savor—and save—the foods we love.

    Dickson Despommier's visionary book provides a blueprint for securing the world's food supply and at the same time solving one of the gravest environmental crises facing us today."--StingImagine a world where every town has their own local food source, grown in the safest way possible, where no drop of water or particle of light is wasted, and where a simple elevator ride can transport you to nature's grocery store - imagine the world of the vertical farm.When Columbia professor Dickson Despommier set out to solve America's food, water, and energy crises, he didn't just think big - he thought up. Despommier's stroke of genius, the vertical farm, has excited scientists, architects, and politicians around the globe. Now, in this groundbreaking book, Despommier explains how the vertical farm will have an incredible impact on changing the face of this planet for future generations.Despommier takes readers on an incredible journey inside the vertical farm, buildings filled with fruits and vegetables that will provide local food sources for entire cities.Vertical farms will allow us to:- Grow food 24 hours a day, 365 days a year- Protect crops from unpredictable and harmful weather- Re-use water collected from the indoor environment- Provide jobs for residents- Eliminate use of pesticides, fertilizers, or herbicides- Drastically reduce dependence on fossil fuels- Prevent crop loss due to shipping or storage- Stop agricultural runoffVertical farms can be built in abandoned buildings and on deserted lots, transforming our cities into urban landscapes which will provide fresh food grown and harvested just around the corner. Possibly the most important aspect of vertical farms is that they can built by nations with little or no arable land, transforming nations which are currently unable to farm into top food producers. In the tradition of the bestselling The World Without Us, The Vertical Farm is a completely original landmark work destined to become an instant classic

    Why You Eat What You Eat untangles the sensory, psychological, and physiological factors behind our eating habits, pointing us to a happier and healthier way of engaging with our meals.

    Take it from Forrest Pritchard and Ellen Polishuk: Making this dream a reality is not for the faint of heart, but it's well within reach—and there's no greater satisfaction under the sun!

    What we eat has tremendous implications not just for our waistlines, but also for the planet, society, and the global economy. What we do to our bodies, we do to the planet; and what we do to the planet, we do to our bodies.In Food Fix, #1 bestselling author Mark Hyman explains how our food and agriculture policies are corrupted by money and lobbies that drive our biggest global crises: the spread of obesity and food-related chronic disease, climate change, poverty, violence, educational achievement gaps, and more.Pairing the latest developments in nutritional and environmental science with an unflinching look at the dark realities of the global food system and the policies that make it possible, Food Fix is a hard-hitting manifesto that will change the way you think about -- and eat -- food forever, and will provide solutions for citizens, businesses, and policy makers to create a healthier world, society, and planet.

    Freidberg explores what the 'freshness revolution' was all about, and how our obsession with freshness changed how we think about food.

    By talking through a hundred or so items, Mike Berners-Lee sets out to give us a carbon instinct for the footprint of literally anything we do, buy and think about. He helps us pick our battles by laying out the orders of magnitude. The book ranges from the everyday (foods, books, plastic bags, bikes, flights, baths...) and the global (deforestation, data centres, rice production, the World Cup, volcanoes, ...) Be warned, some of the things you thought you knew about green living may be about to be turned on their head. Never preachy but packed full of information and always entertaining.

    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.

    But what are the real needs that must be satisfied to live rich, fulfilling lives? This is the question David Suzuki explores in this wide-ranging study. Suzuki begins by presenting the concept of people as creatures of the Earth who depend on its gifts of air, water, soil, and sun energy. He shows how people are genetically programmed for the company of other species, and suffer enormously when we fail to live in harmony with them. And he analyzes those deep spiritual needs, rooted in nature, that are also a crucial component of a loving world. Drawing on his own experiences and those of others who have put their beliefs into action, The Sacred Balance is a powerful, passionate book with concrete suggestions for creating an ecologically sustainable, satisfying, and fair future by rediscovering and addressing humanity’s basic needs.

    Shoddy science, sketchy politics and shady special interests have shaped American Dietary recommendations and destroyed our nation s health over recent decades. The phrase Death by Food Pyramid isn t shock-value sensationalism, but the tragic consequence of simply doing what we have been told to do by our own government and giant food profiteers in pursuit of health.In "Death by Food Pyramid," Denise Minger exposes the forces that overrode common sense and solid science to launch a pyramid phenomenon that bled far beyond US borders to taint the eating habits of the entire developed world.Denise explores how generations of flawed pyramids and plates endure as part of the national consciousness, and how the one size fits all diet mentality these icons convey pushes us deeper into the throes of obesity and disease. Regardless of whether you re an omnivore or vegan, research junkie or science-phobe, health novice or seasoned dieter, "Death by Food Pyramid" will reframe your understanding of nutrition science, and inspire you to take your health, and future, into your own hands."

    Tracing our culinary customs from the Stone Age to the stovetop range, he illuminates our complex and often contradictory eating habits, and suggests that perhaps we are what we eat.

    But we should--even those of us who take care of our business in pristine, sanitary conditions. For it's not only in developing countries that human waste is a major public health threat: population growth is taxing even the most advanced sewage systems, and the disease spread by waste kills more people worldwide every year than any other single cause of death. Even in America, 1.95 million people have no access to an indoor toilet. Yet the subject remains unmentionable."The Big Necessity "takes aim at the taboo, revealing everything that matters about how people do--and don't--deal with their own waste. Moving from the deep underground sewers of Paris, London, and New York--an infrastructure disaster waiting to happen--to an Indian slum where ten toilets are shared by 60,000 people, Rose George stops along the way to explore the potential saviors: China's five million biogas digesters, which produce energy from waste; the heroes of third world sanitation movements; the inventor of the humble Car Loo; and the U.S. Army's personal lasers used by soldiers to zap their feces in the field.With razor-sharp wit and crusading urgency, mixing levity with gravity, Rose George has turned the subject we like to avoid into a cause with the most serious of consequences.