Unnaturally Delicious
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| Author | : Jayson Lusk |
| Publisher | : St. Martin's Press |
| Total Pages | : 258 |
| Release | : 2016-03-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1466885955 |
The food discussion in America can be quite pessimistic. With high obesity rates, diabetes, climate change, chemical use, water contamination, and farm animal abuse, it would seem that there wasn't very much room for a positive perspective. The fear that there just isn't enough food has expanded to new areas of concern about water availability, rising health care costs, and dying bees. In Unnaturally Delicious, Lusk makes room for optimism by writing the story of the changing food system, suggesting that technology and agriculture can work together in a healthy and innovative way to help solve the world's largest food issues and improve the farming system as we know it. This is the story of the innovators and innovations shaping the future of food. You’ll meet an ex-farmer entrepreneur whose software is now being used all over the world to help farmers increase yields and reduce nutrient runoff and egg producers who’ve created new hen housing systems that improve animal welfare at an affordable price. There are scientists growing meat in the lab. Without the cow. College students are coaxing bacteria to signal food quality and fight obesity. Nutrient enhanced rice and sweet potatoes are aiming to solve malnutrition in the developing world. Geneticists are creating new wheat varieties that allow farmers sustainably grow more with less. And, we’ll learn how to get fresh, tasty, 3D printed food at the touch of a button, perhaps even delivered to us by a robotic chef. Innovation is the American way. Thomas Jefferson, George Washington Carver, and John Harvey Kellogg were food and agricultural entrepreneurs. Their delicious innovations led to new healthy, tasty, convenient, and environmentally friendly food. The creations were unnaturally delicious. Unnatural because the foods and practices they fashioned were man-made solutions to natural and man-made problems. Now the world is filled with new challenges changing the way we think about food. Who are the scientists, entrepreneurs, and progressive farmers who meet these challenges and search for solutions? Unnaturally Delicious has the answers.
| Author | : Jayson Lusk |
| Publisher | : Macmillan |
| Total Pages | : 258 |
| Release | : 2016-03-22 |
| Genre | : Business & Economics |
| ISBN | : 1250074304 |
Unnaturally Delicious is the story of today's innovators who are shaping the future of food. You'll meet an ex-farmer entrepreneur whose software is being used on farms all over the world; egg producers who've created housing systems that affordably improve hen welfare; scientists who are growing meat without the cos; and college students who are coaxing bacteria to help improve food quality and fight obesity. Nutrient-enhanced sweet potatoes are being used to solve malnutrition in the developing world, and we may soon have tasty 3-D printed food delivered by a robotic chef. In Unnaturally Delicious, Jayson Lusk offers optimism for the future, showing how science and technology can help solve the world's largest food and farming problems.--INSIDE FLAP.
| Author | : Bruce Kraig |
| Publisher | : Reaktion Books |
| Total Pages | : 374 |
| Release | : 2017-10-15 |
| Genre | : Cooking |
| ISBN | : 1780238827 |
The small ears of corn once grown by Native Americans have now become row upon row of cornflakes on supermarket shelves. The immense seas of grass and herds of animals that supported indigenous people have turned into industrial agricultural operations with regular rows of soybeans, corn, and wheat that feed the world. But how did this happen and why? In A Rich and Fertile Land, Bruce Kraig investigates the history of food in America, uncovering where it comes from and how it has changed over time. From the first Native Americans to modern industrial farmers, Kraig takes us on a journey to reveal how people have shaped the North American continent and its climate based on the foods they craved and the crops and animals that they raised. He analyzes the ideas that Americans have about themselves and the world around them, and how these ideas have been shaped by interactions with their environments. He details the impact of technical innovation and industrialization, which have in turn created modern American food systems. Drawing upon recent evidence from the fields of science, archaeology, and technology, A Rich and Fertile Land is a unique and valuable history of the geography, climate, and food of the United States.
| 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 | : Greg Howard |
| Publisher | : Penguin |
| Total Pages | : 274 |
| Release | : 2020-01-14 |
| Genre | : Juvenile Fiction |
| ISBN | : 0525517510 |
A heartrending coming-of-age tale set in the South, perfect for fans of Bridge to Terabithia and Counting By 7s. Now in paperback. Eleven-year-old Riley believes in the Whispers, magical wood creatures that will grant you wishes if you leave them tributes. Riley has a lot of wishes. He wishes bullies at school would stop picking on him. He wishes Dylan, his 8th grade crush, liked him, and Riley wishes he would stop wetting the bed. But most of all, Riley wishes for his mom to come back home. She disappeared a few months ago and Riley is determined to find her. So he goes on a camping trip with his friend Gary to look for the Whispers and ask them to bring his mom back home. But Riley doesn't realize the trip will shake the foundation of everything that he believes in for forever.
| Author | : Kris Yenbamroong |
| Publisher | : Clarkson Potter |
| Total Pages | : 322 |
| Release | : 2017-10-03 |
| Genre | : Cooking |
| ISBN | : 0451497872 |
If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.
| Author | : Connie Brockway |
| Publisher | : Amber House Books |
| Total Pages | : 404 |
| Release | : 2019-02-05 |
| Genre | : Fiction |
| ISBN | : 1943505497 |
The cynic and the enchantress… Lord Greyson Sheffield does not believe in magic or love. He has devoted his life to exposing frauds who scam innocents by preying on their hunger to believe. Only one woman ever tempted him to surrender his cynicism—Francesca Walcott, the stunning young beauty who took society by storm with her supernaturalskills. But Grey is forced to bare her secrets as well, shattering her world and forcing her to flee London forever. When Grey travels to the Scottish Highlands to investigate reports of a young witch in the eccentric village of Little Firkin, he is stunned to discover the girl’s sensible companion is none other than the same Francesca Walcott who so enchanted him all those years ago. Francesca is now a ravishing woman fully equipped to challenge his cynicism with her beguiling wit. The stern yet striking nobleman has haunted Francesca’s dreams for years. Determined to protect both her young companion and the one secret Grey must never discover, Fanny does her best to resist his undeniable charms. But as passion sparks and danger swirls around them, they both discover that no one can resist the most powerful enchantment of all—the magic of true love… “Exceptionally entertaining characters, a wildly original plot, and delicious humorous writing.”—Chicago Tribune “With its deliciously clever writing and captivating plot, this wicked romance will cast a bewitching spell.”—Booklist “If it’s smart, sexy, and impossible to put down, it’s a book by Connie Brockway!”—Christina Dodd, New York Times bestselling author “If you’re looking for passion, tenderness, wit, and warmth, you need look no further. Connie Brockway is simply the best.”—Teresa Medeiros, New York Times bestselling author “Connie Brockway’s work belongs on every reader’s shelf!”—Romantic Times “Connie Brockway delivers romance with strength, wit, and intelligence.”—Tami Hoag, New York Times bestselling author
| Author | : Jayson Lusk |
| Publisher | : Forum Books |
| Total Pages | : 242 |
| Release | : 2013-04-16 |
| Genre | : Social Science |
| ISBN | : 0307987035 |
A rollicking indictment of the liberal elite's hypocrisy when it comes to food. Ban trans-fats? Outlaw Happy Meals? Tax Twinkies? What's next? Affirmative action for cows? A catastrophe is looming. Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones and foreign DNA. Corporate farms are wallowing in government subsidies. Meat packers and fast food restaurants are exploiting workers and tainting the food supply. And Paula Deen has diabetes! Something must be done. So says an emerging elite in this country who think they know exactly what we should grow, cook and eat. They are the food police. Taking on the commandments and condescension the likes of Michael Pollan, Alice Waters, and Mark Bittman, The Food Police casts long overdue skepticism on fascist food snobbery, debunking the myths propagated by the food elite. You'll learn: - Organic food is not necessarily healthier or tastier (and is certainly more expensive). - Genetically modified foods haven't sickened a single person but they have made farmers more profitable and they do hold the promise of feeding impoverished Africans. - Farm policies aren't making us fat. - Voguish locavorism is not greener or better for the economy. - Fat taxes won't slim our waists and "fixing" school lunch programs won't make our kids any smarter. - Why the food police hypocritically believe an iPad is a technological marvel but food technology is an industrial evil So before Big Brother and Animal Farm merge into a socialist nightmare, read The Food Police and let us as Americans celebrate what is good about our food system and take back our forks and foie gras before it's too late!
| Author | : Michele Payn |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 170 |
| Release | : 2017-03-20 |
| Genre | : Health & Fitness |
| ISBN | : |
Don't believe everything you're told about food—most of it is highly misleading or completely untrue. Written by a farm and food advocate, this book identifies marketing half-truths and guides you through the aisles of the grocery store to simplify smart food shopping and restore your freedom to enjoy food. What is the only "food" on your dinner table that does not contain hormones? How can animals raised for food also be treated with respect? Is it true that a typical serving of broccoli has more estrogen than a serving of steak? Why is more than 40 percent of food wasted in the United States? Food Truths from Farm to Table: 25 Surprising Ways to Shop & Eat without Guilt answers all of these questions and many more, bringing an unheard voice into the highly emotional food debate. Authored by Michele Payn, a leading farm and food advocate with an in-depth understanding of both sides of the plate, this intriguing book helps readers understand how food is really produced, answers food critics, and points out how food marketing and labels are often half-truths or even "less-than-half truths." These 25 food truths enable an understanding of how food is grown, providing a transparent window into today's farming and ranching practices that empowers you to make informed personal choices and determine what is right for your family. Each chapter presents a farm or ranch story, answers questions around a major issue, provides science-based information, and includes a sidebar section of food truths and myths. Readers will gain insights from a food expert who offers a viewpoint that stands in stark contrast to the typical sensationalist and often negative perspective on fashionable food—accurate information that will help you to better trust the intentions and processes in farming and ranching. The revelations in this book will simplify food shopping, reduce guilt about being a consumer, and give you the freedom to enjoy your food again.
| Author | : Richard Munson |
| Publisher | : Island Press |
| Total Pages | : 298 |
| Release | : 2021-09-23 |
| Genre | : Business & Economics |
| ISBN | : 1642831905 |
Imagine eating a burger grown in a laboratory, a strawberry picked by a robot, or a pastry created with a 3-D printer. You would never taste the difference, but these inventions might just save your health and the planet's. Today, landmark technological advances are driving solutions to the biggest problems created by industrialized food. Tech to Table introduces readers to twenty-five of the most creative entrepreneurs innovating these solutions. They come from various places and professions, identities and backgrounds. But they share an outsider's perspective and an idealistic, often disruptive, ambition to reinvent the food system. The pace and breadth of change is astonishing, as investors pump billions of dollars into ag-tech. Not every innovator will prosper long-term, but each marks a fundamental change in our approach to feeding a growing population--sustainably.
