Cook contends in this powerful look at the food industry, we are not in good shape. The facts speak for themselves: more than 75 million Americans suffered from food poisoning last year, and 5,000 of them died; 67 percent of American males are overweight, obesity is the second leading cause of preventable death in the United States and supersizing is just the tip of the iceberg: the way we make and eat food today is putting our environment and the very future of food at risk.Diet for a Dead Planet takes us beyond Fast Food Nation to show how our entire food system is in crisis. Corporate control of farms and supermarkets, unsustainable drives to increase agribusiness productivity and profits, misplaced subsidies for exports, and anemic regulation have all combined to produce a grim harvest. Food, our most basic necessity, has become a force behind a staggering array of social, economic, and environmental epidemics.Yet there is another way. Cook argues cogently for a whole new way of looking at what we eat—one that places healthy, sustainably produced food at the top of the menu for change. In the words of Jim Hightower, “If you eat, read this important book!”

    Reporting from California fields, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee's, McMillan examines the reality of our country's food industry in this "clear and essential" (The Boston Globe) work of reportage. Chronicling her own experience and that of the Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks with whom she works, McMillan goes beyond the food on her plate to explore the national priorities that put it there. Fearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely honest, strikingly intelligent, and compulsively readable. In making the simple case that - city or country, rich or poor - everyone wants good food, McMillan guarantees that talking about dinner will never be the same again.

    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.

    It took him from the colossal supermarkets of California to India’s wrecked paddy-fields and Africa’s bankrupt coffee farms, while along the way he ate genetically engineered soy beans and dodged flying objects in the protestor-packed streets of South Korea.What he found was shocking, from the false choices given us by supermarkets to a global epidemic of farmer suicides, and real reasons for famine in Asia and Africa.Yet he also found great cause for hope—in international resistance movements working to create a more democratic, sustainable and joyful food system. Going beyond ethical consumerism, Patel explains, from seed to store to plate, the steps to regain control of the global food economy, stop the exploitation of both farmers and consumers, and rebalance global sustenance.

    Long before Whole Foods organic produce was available at your local supermarket, Berry was farming with the purity of food in mind. For the last five decades, Berry has embodied mindful eating through his land practices and his writing. In recognition of that influence, Michael Pollan here offers an introduction to this wonderful collection.Drawn from over thirty years of work, this collection joins bestsellers The Omnivore’s Dilemma, by Pollan, and Animal, Vegetable, Miracle, by Barbara Kingsolver, as essential reading for anyone who cares about what they eat. The essays address such concerns as: How does organic measure up against locally grown? What are the differences between small and large farms, and how does that affect what you put on your dinner table? What can you do to support sustainable agriculture?A progenitor of the Slow Food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest. “Eating is an agriculture act,” he writes. Indeed, we are all players in the food economy.

    She urges us to reclaim our right to protect the earth and her diverse species. Food democracy, she says, is the new agenda for ecological sustainability and social justice.

    We will always have exactly as much water on Earth as we have ever had. Water cannot be destroyed, and it can always be made clean enough for drinking again. In fact, water can be made so clean that it actually becomes toxic. As Charles Fishman brings vibrantly to life in this delightful narrative excursion, water runs our world in a host of awe-inspiring ways, which is both the promise and the peril of our unexplored connections to it. Taking listeners from the wet moons of Saturn to the water-obsessed hotels of Las Vegas, and from a rice farm in the Australian outback to a glimpse into giant vats of soup at Campbell's largest factory, he reveals that our relationship to water is conflicted and irrational, neglected and mismanaged. Whether we will face a water scarcity crisis has little to do with water and everything to do with how we think about water-how we use it, connect with it, and understand it.Portraying and explaining both the dangers-in 2008, Atlanta came just ninety days from running completely out of drinking water-and the opportunities, such as advances in rainwater harvesting and businesses that are making huge breakthroughs in water productivity, The Big Thirst will forever change the way we think about water, our crucial relationship to it, and the creativity we can bring to ensuring we always have plenty of it.

    Gut, an international bestseller, gives the alimentary canal its long-overdue moment in the spotlight. With quirky charm, rising science star Giulia Enders explains the gut’s magic, answering questions like: Why does acid reflux happen? What’s really up with gluten and lactose intolerance? How does the gut affect obesity and mood? Communication between the gut and the brain is one of the fastest-growing areas of medical research—on par with stem-cell research. Our gut reactions, we learn, are intimately connected with our physical and mental well-being. Enders’s beguiling manifesto will make you finally listen to those butterflies in your stomach: they’re trying to tell you something important.

    military, and the historic reassurances of fluoride safety provided by the nation’s public health establishment. The Fluoride Deception reads like a thriller, but one supported by two hundred pages of source notes, years of investigative reporting, scores of scientist interviews, and archival research in places such as the newly opened files of the Manhattan Project and the Atomic Energy Commission. The book is nothing less than an exhumation of one of the great secret narratives of the industrial era: how a grim workplace poison and the most damaging environmental pollutant of the cold war was added to our drinking water and toothpaste.From the Hardcover edition.

     "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.

    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.

    The length of our limbs, the shape of our eyes, and the proper function of our organs are all gifts of our ancestor's collective culinary wisdom. Citing the foods of traditional cultures from the Ancient Egyptians and the Maasai to the Japanese and the French, the Shanahans identify four food categories all the world's healthiest diets have in common, the Four Pillars of World Cuisine. Using the latest research in physiology and genetics, Dr. Shanahan explains why your family's health depends on eating these foods. In a world of competing nutritional ideologies, Deep Nutrition gives us the full picture, empowering us to take control of our destiny in ways we might never have imagined.

    The journey is scary, exciting, and, ultimately, encouraging."--Elizabeth Kolbert, Pulitzer Prize-winning author of The Sixth ExtinctionClimate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world's population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades?Amanda Little, a professor at Vanderbilt University and an award-winning journalist, spent three years traveling through a dozen countries and as many U.S. states in search of answers to this question. Her journey took her from an apple orchard in Wisconsin to a remote control organic farm in Shanghai, from Norwegian fish farms to famine-stricken regions of Ethiopia.The race to reinvent the global food system is on, and the challenge is twofold: We must solve the existing problems of industrial agriculture while also preparing for the pressures ahead. Through her interviews and adventures with farmers, scientists, activists, and engineers, Little tells the fascinating story of human innovation and explores new and old approaches to food production while charting the growth of a movement that could redefine sustainable food on a grand scale. She meets small permaculture farmers and "Big Food" executives, botanists studying ancient superfoods and Kenyan farmers growing the country's first GMO corn. She travels to places that might seem irrelevant to the future of food yet surprisingly play a critical role--a California sewage plant, a U.S. Army research lab, even the inside of a monsoon cloud above Mumbai. Little asks tough questions: Can GMOs actually be good for the environment--and for us? Are we facing the end of animal meat? What will it take to eliminate harmful chemicals from farming? How can a clean, climate-resilient food supply become accessible to all?Throughout her journey, Little finds and shares a deeper understanding of the threats of climate change and encounters a sense of awe and optimism about the lessons of our past and the scope of human ingenuity.

    We no longer know for certain what is entering the food chain and what we are eating – as the UK horsemeat scandal demonstrated. We are reaching a tipping point as the farming revolution threatens our countryside, health and the quality of our food wherever we live in the world.* Our health is under threat: half of all antibiotics used worldwide (rising to 80 per cent in US) are routinely given to industrially farmed animals, contributing to the emergence of deadly antibiotic-resistant superbugs* Wildlife is being systematically destroyed: bees are now trucked across the States (and even airfreighted from Australia) to pollinate the fruit trees in the vast orchards of California, where a chemical assault has decimated the wild insect population* Cereals that could feed billions of people are being given to animals: soya and grain that could nourish the world's poorest, are now grown increasingly as animal fodderFarmageddon is a fascinating and terrifying investigative journey behind the closed doors of a runaway industry across the world – from the UK, Europe and the USA, to China, Argentina, Peru and Mexico. It is both a wake-up call to change our current food production and eating practices and an attempt to find a way to a better farming future.

    Everyone who wants to end hunger, who wants to eat good, clean, healthy food, needs to understand capitalism. This book will help do that.In his latest book, Eric Holt-Gim�nez takes on the social, environmental, and economic crises of the capitalist mode of food production. Drawing from classical and modern analyses, A Foodie's Guide to Capitalism introduces the reader to the history of our food systemand to the basics of capitalism. In straightforward prose, Holt-Gim�nez explains the political economics of why--even as local, organic, and gourmet food have spread around the world--billions go hungry in the midst of abundance; why obesity is a global epidemic; and why land-grabbing, global warming, and environmental pollution are increasing.Holt-Gim�nez offers emblematic accounts--and critiques--of past and present-day struggles to change the food system, from voting with your fork, to land occupations. We learn about the potential and the pitfalls of organic and community-supported agriculture, certified fair trade, microfinance, land trusts, agrarian reform, cooperatives, and food aid. We also learn about the convergence of growing social movements using the food system to challenge capitalism. How did racism, classism, and patriarchy become structural components of our food system? Why is a rational agriculture incompatible with the global food regime? Can transforming our food system transform capitalism? These are questions that can only be addressed by first understanding how capitalism works.