Will Allen's War on Bugs reveals how advertisers, editors, scientists, large-scale farmers, government agencies and even Dr. Seuss colluded to convince farmers to use deadly chemicals, hormones and genetically modified organisms (GMOs) in an effort to pad their wallets and control the American farm enterprise.
Author: Will Allen
In Tomatoes, a Savor the South cookbook, Miriam Rubin gives this staple of Southern gardens the passionate portrait it deserves. She explores the tomato's rich history in Southern culture while inspiring home cooks to fully enjoy these summer fruits in all their glorious variety. Rubin, a prominent food writer and tomato connoisseur, provides 50 vibrant recipes as well as wisdom about how to choose tomatoes and which tomato is right for which dish.
Author: Miriam Rubin
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Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than 100 different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A and vitamin C, and tomatoes that have 14 times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?
Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Fla., aka the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.
Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years.
Tomatoland reads like a suspenseful whodunit as well as an exposé of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.
Author: Barry Estabrook
Barton Seaver's second, seminal book on seafood cookery, after For Cod and Country, offers more than 150 new mouthwatering recipes, including entrees, salads, appetizers, soups, pastas, stews, sides, and sauces. This emphasis has made Seaver, already an acclaimed chef and restaurateur, one of the most important voices of the sustainability movement. The book is full of helpful advice on buying, choosing, and making the most of your ingredients, and it also includes an essential guide to seafood prep and cooking techniques (a must for all seafood lovers).
Author: Barton Seaver
This is the story of a man, a cow, and a question: What am I eating?
After realizing he knows more about the television on his wall than the food on his plate, award-winning TV producer and amateur chef Jared Stone buys 420 pounds of beef directly from a rancher and embarks on a hilarious and inspiring culinary adventure. With the help of an incredibly supportive wife and a cadre of highly amused friends, Stone offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner.
Year of the Cow follows the trials and tribulations of a home cook as he begins to form a deeper relationship with food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his bovine and delves into our diets and eating habits, examining the ethnography of cattle, how previous generations ate, why environmentalists and real food aficionados are mad for grass-fed beef, why certain cuts of beef tend to end up on our plates (while boldly experimenting with the ones that don't), and much more.
Over the course of dozens of nose-to-tail meals, Stone cooks his way through his cow, armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet, makes changes to his lifestyle, and bravely confronts challenges he never expected; like how to dry beef jerky without attracting the neighborhood wildlife to the backyard, and how to find deliciousness in the less-common cuts of meat (like the tongue and heart). And at the end of each chapter, he shares a recipe.
By examining the food that fuels his life and pondering why we eat the way we do, Stone and his family slowly discover how to live a life more fully, and experience a world of culinary adventures along the way.
Author: Jared Stone