Before We Eat: From Farm to Table (2nd Edition) PDF Download
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Author: Pat Brisson
Publisher: Tilbury House Publishers and Cadent Publishing
ISBN: 0884486532
Category : Juvenile Nonfiction
Languages : en
Pages : 38
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Book Description
* MOONBEAM GOLD AWARD * * GROWING GOOD KIDS AWARD FOR EXCELLENCE IN CHILDREN'S LITERATURE, AMERICAN HORTICULTURAL SOCIETY AND NATIONAL MASTER JUNIOR GARDENER PROGRAM * Milk doesn't just appear in your refrigerator, nor do apples grow in the bowl on the kitchen counter. Before We Eat has been adopted by the USDA’s Agriculture in the Classroom program. Before we eat, many people work very hard—planting grain, catching fish, tending farm animals, and filling crates of vegetables. With vibrant illustrations by Caldecott Medalist Mary Azarian, this book reminds us what must happen before food gets to our tables to nourish our bodies and spirits. This expanded edition of Before We Eat includes back-of-book features about school gardens and the national farm-to-school movement. Fountas & Pinnell Level L
Author: Pat Brisson
Publisher: Tilbury House Publishers and Cadent Publishing
ISBN: 0884486532
Category : Juvenile Nonfiction
Languages : en
Pages : 38
Get Book Here
Book Description
* MOONBEAM GOLD AWARD * * GROWING GOOD KIDS AWARD FOR EXCELLENCE IN CHILDREN'S LITERATURE, AMERICAN HORTICULTURAL SOCIETY AND NATIONAL MASTER JUNIOR GARDENER PROGRAM * Milk doesn't just appear in your refrigerator, nor do apples grow in the bowl on the kitchen counter. Before We Eat has been adopted by the USDA’s Agriculture in the Classroom program. Before we eat, many people work very hard—planting grain, catching fish, tending farm animals, and filling crates of vegetables. With vibrant illustrations by Caldecott Medalist Mary Azarian, this book reminds us what must happen before food gets to our tables to nourish our bodies and spirits. This expanded edition of Before We Eat includes back-of-book features about school gardens and the national farm-to-school movement. Fountas & Pinnell Level L
Author: Darryl Benjamin
Publisher: Chelsea Green Publishing
ISBN: 1603586725
Category : Business & Economics
Languages : en
Pages : 274
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Book Description
"A century ago, virtually all food -- fruits, vegetables, grains, meat, and dairy -- was local, grown at home or sourced within a few miles. But today, most food consumed in the United States comes from industrial farms and concentrated animal feeding operations (CAFOs), with ramifications to our health, our environment, and our economy. The tide is turning, however, thanks to what has been called the "farm-to-table" movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore both the roots of our current, corporate food system malaise, and the response by small farmers, food co-ops, chefs and restaurateurs, institutions, and many more, to replace the status quo with something more healthy, fair, just, and delicious. Today's consumers are demanding increased accountability from food growers and purveyors. Farm to Table illuminates the best practices and strategies for schools, restaurants, healthcare facilities, and other businesses and institutions, to partner with local farmers and food producers, from purchasing to marketing. Readers will also learn about the various alternative techniques that farms are employing - from permaculture to rotation-intensive grazing - to produce better tasting and more nutritious food, restore environmental health, and meet consumer demand. A one-of-a-kind resource, Farm to Table shows how to integrate truly sustainable principles into every juncture of our evolving food system."--Back cover.
Author: Dan Barber
Publisher: Penguin
ISBN: 1594204071
Category : Biography & Autobiography
Languages : en
Pages : 498
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Book Description
"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.
Author: Lisl H. Detlefsen
Publisher:
ISBN: 9781948898003
Category : Juvenile Fiction
Languages : en
Pages : 32
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Book Description
A delicious celebration of food and farming sure to inspire readers of all ages to learn more about where their food comes from - right this very minute! Here are the stories of what farmers really do to bring food to the table.
Author: Jacqueline Briggs Martin
Publisher: Lerner Publishing Group
ISBN: 1430130016
Category : Juvenile Nonfiction
Languages : en
Pages : 32
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Book Description
A former basketball star, Farmer Will Allen is an innovator, educator, and community builder. When he looked at an abandoned city lot he saw a huge table, big enough to feed the whole world. This is the inspiring story of his determination to bring good food to every table.
Author: Eric Skokan
Publisher: Kyle Books
ISBN: 9781909487123
Category : Cooking
Languages : en
Pages : 0
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Book Description
Eric Skokan is the award-winning chef/owner of Black Cat Bistro and Bramble & Hare in Boulder, Colorado. He and his wife own a 130-acre organic farm in nearby Longmont, where they live with nearly 400 animals and their 4 children. In Farm Fork Food, Eric Skokan shows what good food is all about -quality, seasonal produce, showcased in creative, original dishes that allow the flavours to shine. The recipes in this book therefore take fresh, natural ingredients and present them in mouthwatering combinations: Winter Radishes with Goat's Cheese, Nori and Smoked Salt; Pork with Grilled Plums, Leeks and Farro. There is something for every occasion.
Author: Patricia Tanumihardja
Publisher: Tuttle Publishing
ISBN: 1462919189
Category : Cooking
Languages : en
Pages : 429
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Book Description
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Author: Robyn Metcalfe
Publisher: MIT Press
ISBN: 0262539527
Category : Social Science
Languages : en
Pages : 207
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Book Description
Finding opportunities for innovation on the path between farmer and table. Even if we think we know a lot about good and healthy food—even if we buy organic, believe in slow food, and read Eater—we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn Metcalfe explores an often-overlooked aspect of the global food system: how food moves from producer to consumer. She finds that the food supply chain is adapting to our increasingly complex demands for both personalization and convenience—but, she says, it won't be an easy ride. Networked, digital tools will improve the food system but will also challenge our relationship to food in anxiety-provoking ways. It might not be easy to transfer our affections from verdant fields of organic tomatoes to high-rise greenhouses tended by robots. And yet, argues Metcalfe—a cautious technology optimist—technological advances offer opportunities for innovations that can get better food to more people in an increasingly urbanized world. Metcalfe follows a slice of New York pizza and a club sandwich through the food supply chain; considers local foods, global foods, and food deserts; investigates the processing, packaging, and storage of food; explores the transportation networks that connect farm to plate; and explains how food can be tracked using sensors and the Internet of Things. Future food may be engineered, networked, and nearly independent of crops grown in fields. New technologies can make the food system more efficient—but at what cost to our traditionally close relationship with food?
Author: Andrea Bemis
Publisher: HarperCollins
ISBN: 0062492241
Category : Cooking
Languages : en
Pages : 280
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Book Description
Some recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husband in Parkdale, Oregon, meals are inspired by the day’s harvest. In this stunning cookbook, Andrea shares simple, inventive, and delicious recipes for cooking through the seasons. Welcome to life on Tumbleweed Farm—where the work may be hard, but the stove is always warm.
Author: Jeff Crump
Publisher: Random House Canada
ISBN: 0307362809
Category : Cooking
Languages : en
Pages : 336
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Book Description
Cook your “greenest” meal: Earth to Table inspires local and sustainable eating in every mouth-watering recipe. There is nothing more delicious than a tomato still warm from the sun. Though that is easy to forget when we are surrounded by food shipped to our supermarkets from around the world, the healthiest and most delicious food often comes from farmers and artisans just down the road. In Earth to Table, renowned chefs Jeff Crump and Bettina Schormann remind us of the relationship between local eating and taste, and demonstrate how you can reduce your carbon footprint without diminishing your enjoyment of food. Bringing together stories of the passage of seasons on the farm; how-to sections; stunning photographs; and, of course, creative and delectable recipes that will leave anyone wondering why they ever considered eating a tomato in February.
