Download Animal Vegetable Junk full books in PDF, epub, and Kindle. Read online free Animal Vegetable Junk ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Mark Bittman |
| Publisher | : Houghton Mifflin |
| Total Pages | : 387 |
| Release | : 2021 |
| Genre | : Social Science |
| ISBN | : 1328974626 |
From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity's appetite for food, farmland, and the money behind it all--and how a better future is within reach.
| Author | : Mark Bittman |
| Publisher | : Simon and Schuster |
| Total Pages | : 337 |
| Release | : 2008-12-30 |
| Genre | : Cooking |
| ISBN | : 1416578978 |
From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health. We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home. Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline. Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live. Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.
| Author | : Daniel Stone |
| Publisher | : Penguin |
| Total Pages | : 418 |
| Release | : 2019-02-05 |
| Genre | : Social Science |
| ISBN | : 1101990597 |
The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review • “Fast-paced adventure writing.”—The Wall Street Journal • “Richly descriptive.”—Kirkus • “A must-read for foodies.”—HelloGiggles In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild’s finds weren’t just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America’s capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created. “Daniel Stone draws the reader into an intriguing, seductive world, rich with stories and surprises. The Food Explorer shows you the history and drama hidden in your fruit bowl. It’s a delicious piece of writing.”—Susan Orlean, New York Times bestselling author of The Orchid Thief and The Library Book
| Author | : Gero Leson |
| Publisher | : Penguin |
| Total Pages | : 354 |
| Release | : 2021-03-09 |
| Genre | : Business & Economics |
| ISBN | : 0593087429 |
“A compelling story about the kind of moral, life-giving decisions that businesses can make to do good while doing well.”—Mark Bittman, author of Animal, Vegetable, Junk What's in a label? For Dr. Bronner's, more than ingredients or intentions—it spells out an ethical commitment to fairness and sustainable growth, uniting consumers and companies worldwide. Dr. Bronner’s Magic Soaps are renowned for their dense product labels (“All-One!”) and the curious tingling of peppermint. But how did this unusual natural soap transform the small print into soaring sales—inspiring customer loyalty not just with lather, but with good clean business? In Honor Thy Label, Dr. Bronner’s head of Special Operations, Gero Leson, reveals the inside story of how a little-known family-run soap company grew from countercultural roots to create a revolutionary fair trade and organic supply chain from the ground up—and rode the waves of popular demand without losing sight of the process. Through stories of harrowing setbacks and hard-won triumphs in projects that spanned the globe, in Sri Lanka, Ghana, India, and beyond, Leson demystifies the process of building and scaling ethical production. And he proves that if done right, the results ripple outward to benefit customers, communities, and the environment we share. Told with spirit and conviction, Honor Thy Label invites socially conscious entrepreneurs and shoppers on a journey to break the boundaries of production with the pioneers of socially just business—spreading Dr. Bronner’s radical vision of simple ingredients with cosmic impact.
| Author | : Barbara Kingsolver |
| Publisher | : Harper Collins |
| Total Pages | : 403 |
| Release | : 2009-10-13 |
| Genre | : Biography & Autobiography |
| ISBN | : 0061795836 |
Bestselling author Barbara Kingsolver returns with her first nonfiction narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat. "As the U.S. population made an unprecedented mad dash for the Sun Belt, one carload of us paddled against the tide, heading for the Promised Land where water falls from the sky and green stuff grows all around. We were about to begin the adventure of realigning our lives with our food chain. "Naturally, our first stop was to buy junk food and fossil fuel. . . ." Hang on for the ride: With characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants, en route to a food culture that's better for the neighborhood and also better on the table. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life and diversified farms at the center of the American diet. "This is the story of a year in which we made every attempt to feed ourselves animals and vegetables whose provenance we really knew . . . and of how our family was changed by our first year of deliberately eating food produced from the same place where we worked, went to school, loved our neighbors, drank the water, and breathed the air." Includes an excerpt from Flight Behavior.
| Author | : Mark Bittman |
| Publisher | : Harvest |
| Total Pages | : 255 |
| Release | : 2020 |
| Genre | : Cooking |
| ISBN | : 035812882X |
Easy-to-understand rules for eating right, from food expert Mark Bittman and Yale physician David Katz, MD, based on their hit Grub Street article
| Author | : Robert Paarlberg |
| Publisher | : Vintage |
| Total Pages | : 369 |
| Release | : 2022-03-08 |
| Genre | : Health & Fitness |
| ISBN | : 0525566813 |
A bold, science-based corrective to the groundswell of misinformation about food and how it's produced, examining in detail local and organic food, food companies, nutrition labeling, ethical treatment of animals, environmental impact, and every other aspect from farm to table. Consumers want to know more about their food—including the farm from which it came, the chemicals used to grow it, its nutritional value, how the animals were treated, and the costs to the environment. They are being told that buying organic foods, unprocessed and sourced from small local farms, is the most healthful and sustainable option. But what if we’re wrong? In Resetting the Table, Robert Paarlberg reviews the evidence and finds abundant reason to disagree. He delineates the ways in which global food markets have in fact improved our diet, and how "industrial" farming has recently turned green, thanks to GPS-guided precision methods that cut energy use and chemical pollution. He makes clear that America's serious obesity crisis does not come from farms, or from food deserts, but instead from "food swamps" created by food companies, retailers, and restaurant chains. And he explains how, though animal welfare is lagging behind, progress can be made through continued advocacy, more progressive regulations, and perhaps plant-based imitation meat. He finds solutions that can make sense for farmers and consumers alike and provides a road map through the rapidly changing worlds of food and farming, laying out a practical path to bring the two together.
| Author | : Colin Sage |
| Publisher | : Routledge |
| Total Pages | : 335 |
| Release | : 2011-07-07 |
| Genre | : Science |
| ISBN | : 1134229011 |
This timely book provides a thorough introduction to the inter-relationship of food and the environment. Its primary purpose is to bring to our attention the multiplicity of linkages and interconnections between what we eat and how this impacts on the earth’s resources. Having a better idea of the consequences of our food choices might encourage us to develop more sustainable practices of production and consumption in the decades ahead. Although human societies have, over time, brought under control a large proportion of the earth’s resources for the purpose of food production, we remain subject to the effective functioning of global ecosystem services. The author highlights the vital importance of these services and explains why we should be concerned about the depletion of freshwater resources, soil fertility decline and loss of biological diversity. The book also tackles some of the enormous challenges of our era: climate change – to which the agri-food system is both a major contributor and a vulnerable sector – and the prospect of significantly higher energy prices, arising from the peaking of oil and gas supplies which will reveal how dependent the food system has become upon cheap fossil fuels. Such challenges are likely to have significant implications for the long-term functioning of global supply chains and raise profound questions regarding the nutritional security of the world’s population. Taken together the book argues that a re-examination of the assumptions and practices underpinning the contemporary food system is urgently required. Environment and Food is a highly original, inter-disciplinary and accessible text that will be of interest to students and the wider public genuinely interested in and concerned by the state of the world’s food provisioning system. It is richly illustrated with figures and makes extensive use of boxes to highlight relevant examples.
| Author | : Patrick T. McCormick |
| Publisher | : Liturgical Press |
| Total Pages | : 164 |
| Release | : 2017-07-14 |
| Genre | : Religion |
| ISBN | : 0814639755 |
When Jesus spoke at the tale he provided instructions for his disciples to follow. A Banqueter's Guide to the All-Night Soup Kitchen of the Kingdom of God views those teachings as a set of guidelines for us to follow in all areas of life. Through the study of metaphors commonly used to describe the Eucharist, this book connects the Eucharist and Jesus' words and actions with current issues in society. Each chapter defines a metaphor associated with the Eucharist and explores its moral, social, and ethical implications. Readers will become more aware of the need for social justice as they identify with the parables and guidance of Jesus. Chapters are: Take and Eat," *Breaking Bread, - *This is My Body, - and *An Unbloody Sacrifice. - Patrick T. McCormick, STP, is associate professor of Christian ethics at Gonzaga University, Spokane, Washington.
| Author | : Mark Bittman |
| Publisher | : Simon and Schuster |
| Total Pages | : 243 |
| Release | : 2009-07-07 |
| Genre | : Cooking |
| ISBN | : 1416578986 |
Award-winning cookbook author and popular New York Times columnist Mark Bittman offers 404 quick, easy seasonal recipes, now in paperback. DO YOU HAVE 20 MINUTES TO MAKE A GREAT MEAL? In Mark Bittman’s Kitchen Express, “America’s foremost home cook” (New York Observer) presents more than 400 incredibly fast and easy recipes tailored to each season and presented in a simple, straightforward style. Bittman’s recipe sketches are the ideal mix of inspiration and instruction: everything a home cook needs to prepare a delicious, healthful, and cost-conscious repertoire of meals for any season and any time of day. And since they’re written with an eye for speed and flexibility, you can be cooking on a moment’s notice—just check the pantry or fridge and away you go. With Bittman’s trusted voice leading you, you’ll be in and out of your kitchen in 20 minutes or less. Bittman also includes a guide to the foods you’ll want on hand to cook the Kitchen Express way as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. You may never order takeout again!
