The Local Foods Wheel New York City Area
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Author | : Jessica Prentice |
Publisher | : |
Total Pages | : |
Release | : 2009-01-15 |
Genre | : Cooking |
ISBN | : 9781603580663 |
The Local Foods Wheels are beautifully designed, full-color dials showing which foods are grown locally and when they are in season. The first two dials in the new series cover the San Francisco Bay area and the New York City area. Each is 12 inches in diameter and features charming hand-drawn images of vegetables, fruits, grains, dairy products, meats, and traditionally preserved regional foods. The top wheel of each dial shows the foods that are available year-round, and the bottom shows foods that are available only seasonally. As you turn the top wheel, it exposes one season of the bottom wheel at a time, so that you can see what seasonal foods are available in addition to the year-round local foods. At any time of year, the dial shows at a glance the incredible bounty available in the San Francisco Bay or New York City area. Turn the wheel over, and you will find seasonality references, arranged alphabetically. This list gives greater detail about when local foods are harvested and available. The combination of beauty and functionality makes the Local Foods Wheel an ideal gift item and perfect for mounting on the refrigerator with magnets as an appealing reminder of the abundance that comes from local fields. Both children and adults will find the wheel a fun and inspirational educational tool, and it is an invaluable aid for seasonal menu planning and in preparing a shopping list for the local farmers' market!
Author | : Alexandra Zissu |
Publisher | : Clarkson Potter |
Total Pages | : 226 |
Release | : 2012-08-01 |
Genre | : Cooking |
ISBN | : 077043424X |
Your everyday food choices can change the world—and make meals taste better than ever For anyone who has read The Omnivore’s Dilemma or seen Food, Inc. and longs to effect easy green changes when it comes to the food they buy, cook, and eat, The Conscious Kitchen is an invaluable resource filled with real world, practical solutions. Alexandra Zissu walks readers through every kitchen-related decision with three criteria in mind: what’s good for personal health, what’s good for the planet, and what tastes great. Learn, among other things, how to: - Keep pesticides, chemicals, and other harmful ingredients out of your diet - Choose when to spend your dollars on organic fruit and when to buy conventionally grown - Avoid plastic—including which kinds in particular and why - Figure out what seafood is safe to eat and is sustainable - Use COOL (country of origin labels) to your advantage - Determine if a vegetable is genetically modified just from reading its PLU (price look up) code - Decipher meat labels in the supermarket - Cook using the least energy—good for the earth and your wallet - Eat locally, even in winter - Understand what “natural” and other marketing terms really mean - Buy packaged foods wisely Navigate farmers’ markets, giant supermarkets, and every shop in between to find the freshest and healthiest local ecologically grown and produced meat, dairy, fruits, and vegetables—no matter where you live With The Conscious Kitchen as your guide, you will never again stand in the market bewildered, wondering what to buy. You can feel confident you are making the best possible choices for you, your family, and our planet. ALEXANDRA ZISSU writes about green living, food, and parenthood. She is the author of The Conscious Kitchen, coauthor of The Complete Organic Pregnancy, and contributes the “Ask an Organic Mom” column to The DailyGreen.com. Her stories have appeared in The New York Times, The Green Guide, Cookie, Details, Bon Appétit, Self, and Health, among other publications. She is also a public speaker and “greenproofer,” an eco-lifestyle consultant. Visit her website, www.alexandrazissu.com.
Author | : Maggie Gosselin |
Publisher | : Chelsea Green Publishing Company |
Total Pages | : 0 |
Release | : 2008-12-29 |
Genre | : |
ISBN | : 9781603580687 |
The Local Foods Wheels are beautifully designed, full-color dials showing which foods are grown locally and when they are in season. The first two dials in the new series cover the San Francisco Bay area and the New York City area. Each is 12 inches in diameter and features charming hand-drawn images of vegetables, fruits, grains, dairy products, meats, and traditionally preserved regional foods. The top wheel of each dial shows the foods that are available year-round, and the bottom shows foods that are available only seasonally. As you turn the top wheel, it exposes one season of the bottom wheel at a time, so that you can see what seasonal foods are available in addition to the year-round local foods. At any time of year, the dial shows at a glance the incredible bounty available in the San Francisco Bay or New York City area. Turn the wheel over, and you will find seasonality references, arranged alphabetically. This list gives greater detail about when local foods are harvested and available. The combination of beauty and functionality makes the Local Foods Wheel an ideal gift item and perfect for mounting on the refrigerator with magnets as an appealing reminder of the abundance that comes from local fields. Both children and adults will find the wheel a fun and inspirational educational tool, and it is an invaluable aid for seasonal menu planning and in preparing a shopping list for the local farmers' market!
Author | : Alan Philips |
Publisher | : Penguin |
Total Pages | : 314 |
Release | : 2012-04-03 |
Genre | : Business & Economics |
ISBN | : 1101580151 |
- Everything readers need to know to start up and operate a wildly popular mobile food business - Includes crucial marketing expertise from a successful food truck entrepreneur
Author | : |
Publisher | : |
Total Pages | : 1482 |
Release | : 1920 |
Genre | : Dairy products |
ISBN | : |
Author | : United States. Patent Office |
Publisher | : |
Total Pages | : 1336 |
Release | : 1882 |
Genre | : Patents |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 1142 |
Release | : 1917 |
Genre | : American wit and humor |
ISBN | : |
Author | : Mike Fitzgerald |
Publisher | : Potomac Books, Inc. |
Total Pages | : 274 |
Release | : 2014-06-19 |
Genre | : Sports & Recreation |
ISBN | : 1612342426 |
Officiating a professional boxing match can be a thankless job. When a match goes well, no one focuses on the referee. But when a controversy arises, everyone remembers the man who made the call. Third Man in the Ring explores the lives of thirty-three officials as they discuss what goes on inside the ropes and recount the disputes and clashes that have occurred when they worked at home and abroad. The referees share stories from the high-profile fights they worked, with such superstars as Oscar De La Hoya, Manny Pacquiao, Floyd Mayweather Jr., Muhammad Ali, Mike Tyson, Evander Holyfield, Larry Holmes, and Julio Cesar Chavez. Readers will hear from Rudy Battle, the first ref to officiate a title fight in an Eastern bloc country, and about Mills Lane, the third man during the infamous Mike Tyson/Evander Holyfield ear-biting match. Several officials reveal memorable moments such as arbitrating contests in nations experiencing civil unrest. One referee admits fearing for his life after disqualifying a hometown hero in front of a packed stadium, while another recalls his experience officiating in communist North Korea. MMA legend Big John McCarthy describes from his experience the differences between officiating a boxing contest in a traditional ring versus the increasingly popular mixed martial arts (MMA) events held in a cage. Readers will also hear stories from refs who have gone Hollywood, consulting on film sets alongside such legends as Sylvester Stallone. An old boxing adage states, The best referees are the ones no one knows are there. Third Man in the Ring sheds much-needed light on these hardworking officials and their stories.
Author | : Bronwen Percival |
Publisher | : Bloomsbury Publishing |
Total Pages | : 299 |
Release | : 2017-11-30 |
Genre | : Technology & Engineering |
ISBN | : 1472955501 |
**Wine and Spirits Book of the Year 2017** A fascinating look into the world of cheese and its creators. In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production. While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents. This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.
Author | : |
Publisher | : UM Libraries |
Total Pages | : 432 |
Release | : 1988 |
Genre | : Business |
ISBN | : |