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Author
Description
Paul Roberts, the best-selling author of The End of Oil, turns his attention to the modern food economy and finds that the system entrusted to meet our most basic need is failing.
In this carefully researched, vivid narrative, Roberts lays out the stark economic realities behind modern food and shows how our system of making, marketing, and moving what we eat is growing less and less compatible with the billions of consumers that system...
In this carefully researched, vivid narrative, Roberts lays out the stark economic realities behind modern food and shows how our system of making, marketing, and moving what we eat is growing less and less compatible with the billions of consumers that system...
Author
Description
"Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that processed food is addictive, like drugs or alcohol? Motivated by these questions, Pulitzer Prize-winning investigative reporter Michael Moss began searching for answers, to find the true peril in our food. In Hooked, Moss explores the science of addiction and uncovers what the scientific...
5) Food fix: how to save our health, our economy, our communities, and our planet-one bite at a time
Author
Series
Pub. Date
2020.
Formats
Description
"Food is our most powerful tool to reverse the global epidemic of chronic disease, heal the environment, reform politics, and revive economies. 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...
6) Meat
Pub. Date
[2017]
Physical Desc
1 videodisc (75 min.) : sound, color ; 4 3/4 in.
Description
A modern story of the animals we eat, as told by the people from whom we rarely hear. From the solitary hunter, who believes everyone needs to be educated about their food, to the family farmer, who argues that money isn't his primary driver, compassionate practices of food production connect their stories. It is an eye opening, thoroughly engaging, fly-on-the-wall film. Never has "farm to table" been more personal.
Author
Pub. Date
2022.
Appears on list
Formats
Description
"Over 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...
Author
Pub. Date
[2018]
Physical Desc
275 pages : color illustrations ; 24 cm
Description
"From the food-stoked star of the A&E series Scraps and the National Chef of Sur La Table, a ground-breaking cookbook that reshapes the way you look at ingredients and makes the most out of every resource in the kitchen, featuring 150 color photographs and 100 ingenious recipes that expand your mind, the way you cook, and how you live." -- Publisher annotation.
Pub. Date
2022.
Physical Desc
1 videodisc (81 min.) : sound, color ; 4 3/4 in.
Appears on list
Description
DVD-R. Narrated by Kate Winslet, this entertaining and surprising documentary will challenge the way you look at the food industry. What is the true cost of food? Who pays the price? Featuring shocking undercover footage and poignant first-hand accounts from indigenous people, this one-of-a-kind documentary will permanently change your perception of food and its connection to the future of our planet.
Author
Pub. Date
[2023]
Physical Desc
xxxii, 351 pages : illustrations ; 23 cm
Description
"Homemade for Sale, Second Edition is the authoritative guide to starting and running a home-based food business, now fully updated and expanded. From food product ideas and marketing, to profiles of successful cottage food and food freedom entrepreneurs, to navigating laws, get cooking and turn a hobby into a business."--
Author
Formats
Description
From breakfast cereal to frozen pizza to nutrition bars, processed foods are a fundamental part of our diet, accounting for 65% of our nation's yearly calories. Over the past century, technology has transformed the American meal into a chemical-laden smorgasbord of manipulated food products that bear little resemblance to what our grandparents ate. Despite the growing presence of farmers' markets and organic offerings, food additives and chemical...
Author
Formats
Description
"We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's wrapped in plastic and has at least one ingredient that you wouldn't find in your kitchen, it's UPF. In this book, Chris van Tulleken, father, scientist, doctor, and award-winning BBC broadcaster,...
Author
Pub. Date
[2015]
Physical Desc
ix, 214 pages : illustrations, map ; 21 cm.
Description
"The ultimate guide to Seattle's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers' markets and farm stands; trendy restaurants and time-tested...
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