The Complete Idiot's Guide to Eating Local PDF Download
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Author: Diane A. Welland M.S., R.D.
Publisher: Penguin
ISBN: 1101514736
Category : Cooking
Languages : en
Pages : 436
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Book Description
Supporting local farmers has really grown on people-and here's the guide to doing it right There are so many great reasons to shop for and eat locally grown or raised foods, including freshness, taste, energy conservation, and supporting small business owners. That is why tens of thousands have made the switch to local foods. Now families and communities are enthusiastically supporting farmer's markets, artisan dairy farmers, cheese makers, family farms, local vineyards, and local livestock. Food expert and nutritionist Diane A. Welland explains what local eating is and isn't and how anyone can move toward a more sustainable way of eating. It covers: • Types of foods considered local • What is in season when • Storing foods • Money saving tips • A practical approach for a challenging endeavor • Includes a complete overview of local eating across all 50 states
Author: Diane A. Welland M.S., R.D.
Publisher: Penguin
ISBN: 1101514736
Category : Cooking
Languages : en
Pages : 436
Get Book Here
Book Description
Supporting local farmers has really grown on people-and here's the guide to doing it right There are so many great reasons to shop for and eat locally grown or raised foods, including freshness, taste, energy conservation, and supporting small business owners. That is why tens of thousands have made the switch to local foods. Now families and communities are enthusiastically supporting farmer's markets, artisan dairy farmers, cheese makers, family farms, local vineyards, and local livestock. Food expert and nutritionist Diane A. Welland explains what local eating is and isn't and how anyone can move toward a more sustainable way of eating. It covers: • Types of foods considered local • What is in season when • Storing foods • Money saving tips • A practical approach for a challenging endeavor • Includes a complete overview of local eating across all 50 states
Author: Laura Perdew
Publisher: Lerner Publications (Tm)
ISBN: 1467793884
Category : Juvenile Nonfiction
Languages : en
Pages : 68
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Book Description
Explains what it means to eat local and why eating local is good for the environment.
Author: Glen C. Filson
Publisher: Wilfrid Laurier Univ. Press
ISBN: 177112315X
Category : Social Science
Languages : en
Pages : 208
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Book Description
Eat Local, Taste Global: How Ethnocultural Food Reaches Our Tables shows how the demand for ethnocultural vegetables on the part of Toronto’s South Asian, Chinese, and Afro-Caribbean Canadians is at odds with the corporate food regime. How does that regime affect the local food movement and ethnic groups’ access to their preferred foods? This book addresses that question and suggests that the protection of ethnic and national food security and sovereignty strengthens immigrant integration while producing healthy crossover effects for other Canadians. The authors show how culture, food, and migration are intertwined and how access to ethnocultural vegetables is affected by ethnicity, social class, shopping venues, and food prices. Most ethnic vegetables are imported by corporations and ethnic intermediaries and pass through Toronto’s Food Terminal; however, local farmers are now producing some of these vegetables, and alternative forms of agriculture and markets play a significant role in bringing ethnocultural vegetables to our tables. Social justice requires that people have both food security and food sovereignty. Eat Local, Taste Global offers solutions to identified contradictions that include making farmers’ markets more inclusive, improving conditions for migrant farm workers, and making alternative forms of agriculture more feasible. This book will be of interest to rural sociologists and political scientists as well as policy-makers, food activists, farmers, and food security organizations.
Author: Lisa Turner
Publisher: Down East Books
ISBN: 0892729325
Category : Cooking
Languages : en
Pages : 248
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Book Description
Maine has an abundance of fresh, seasonal produce ~ all you need to know is what to do with it. Lisa Turner, of Laughing Stock Farm in Freeport, has gathered more than one hundred recipes from Maine,s top chefs, farmers, home cooks, and her own kitchen. From what to do with loads of leafy greens to how to cook hakurei turnips, this cookbook teaches how to eat locally ~ and eat well ~all through the year.
Author: Sur La Table
Publisher: Andrews McMeel Publishing
ISBN: 0740791443
Category : Cooking
Languages : en
Pages : 326
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Book Description
Provides tips for storing, preparing, and preserving the fresh, seasonal ingredients available with a Community Supported Agriculture subscription and farmer's markets.
Author: E Magazine
Publisher: Penguin
ISBN: 9780452290129
Category : Reference
Languages : en
Pages : 324
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Book Description
From the authors of the leading environmental handbook Green Living, the best of E's nationally syndicated Q&A column, EarthTalk Knowledge of environmental issues and sustainability is increasingly important as industrialization and climate change continue to wreak havoc on our ecosystems and our psyche. As temperatures rise—and icecaps shrink and storms lash our coastal areas into oblivion—being smart about carbon footprints, waste streams and consumer choices becomes increasingly important for all of us. That’s where EarthTalk comes in. EarthTalk gathers together the best of readers' questions on the environment and the best ways to live green and answers in a quick and easy guide for the average Joe (or Jane). Searching by subject or looking up questions in the index, readers can learn everything from the difference between wild and farmed salmon to the pros and cons of nuclear power. EarthTalk provides the essential tools and tips to living in harmony with the planet.
Author: Cook's Country
Publisher: America's Test Kitchen
ISBN: 1940352290
Category : Cooking
Languages : en
Pages : 1008
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Book Description
150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known spe- cialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed.
Author:
Publisher: Skipstone
ISBN: 159485338X
Category :
Languages : en
Pages : 194
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Book Description
Author: Gary Paul Nabhan
Publisher: W. W. Norton & Company
ISBN: 0393075494
Category : Cooking
Languages : en
Pages : 340
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Book Description
"Amazing and eloquent....Nabhan makes us understand how finding and eating local foods connects us deeply and sensually."—Alice Waters, Chez Panisse Issuing a "profound and engaging...passionate call to us to re-think our food industry" (Jim Harrison, author of The Raw and the Cooked), Gary Paul Nabhan reminds us that eating close to home is not just a matter of convenience—it is an act of deep cultural and environmental significance. Embodying "a perspective...at once ecological, economic, humanistic, and spiritual" (Los Angeles Times), Nabhan has dedicated his life to raising awareness about food—as an avid gardener, as an ethnobotanist preserving seed diversity, and as an activist devoted to recovering native food traditions in the Southwest. This "inspired and eloquently detailed account" (Rick Bayless, Chefs Collaborative) tells of his year-long mission to eat only foods grown, fished, or gathered within two hundred miles of his home. "A good book for gardeners to read this winter" (The New York Times), Nabhan's work "weav[es] together the traditions of Thoreau and M. F. K. Fisher [in] a soul food treatise for our time" (Peter Hoffman, Chefs Collaborative).
Author: Renee Brooks Catacalos
Publisher: Johns Hopkins University Press
ISBN: 1421426897
Category : History
Languages : en
Pages : 196
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Book Description
Do you want to join a CSA, but don’t know where to start? Are you wondering what the difference between Certified Organic and Biodynamic produce is? This guide explains the many ways to participate in the local food movement in the Chesapeake. There was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier—and more rewarding—than we may think. There is an abundance of food all around us, found across the acres and acres of fields and pastures, orchards and forests, mile upon winding mile of rivers and streams, ocean coastline, and the amazing Chesapeake Bay. In The Chesapeake Table, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos opens the book by revisiting a personal challenge to only buy, prepare, and eat food grown within a 150-mile radius of her home near Washington, DC. From her in-depth, on-the-ground study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from shopping at your local farmers market to buying a community-supported agriculture share. She also includes recipes for those curious about how they can make their own more environmentally conscious food choices. Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.
