It's Only Slow Food Until You Try to Eat It PDF Download
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Author: Bill Heavey
Publisher: Grove/Atlantic, Inc.
ISBN: 080219348X
Category : Sports & Recreation
Languages : en
Pages : 281
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Book Description
From the beloved Field & Stream columnist: “Heavey takes us back to the joys—and occasional pitfalls—of the humble edibles around us” (The Wall Street Journal). For Bill Heavey, being a sportsman is more than a hobby—it’s a way of life. So despite living inside the DC Beltway, raising a daughter who has an aversion to “nature food,” and having zero experience with foraging or gardening, Bill attempts the ultimate sportsman’s dream: living off the land. Unsurprisingly, Bill’s foray into catching, finding, and growing his dinner doesn’t go exactly as planned. From battles with tomato-eating squirrels to a grizzly attempt at gutting perch to multiple failures at harvesting an appetizing salad, Bill stumbles through his quest for wild food with blood loss, humiliation, and hard lessons. Still, with the help of his locavore girlfriend and an eccentric neighbor who runs an under-the-table bait business, he manages to eat the way our ancestors did—and uncovers the true meaning of being full. “Bold, courageous, hilarious, honest, and touching” (Duff Goldman), Bill Heavey’s first full-length book is a must-read look at how we consume, consider, and source our most basic of needs.
Author: Bill Heavey
Publisher: Grove/Atlantic, Inc.
ISBN: 080219348X
Category : Sports & Recreation
Languages : en
Pages : 281
Get Book Here
Book Description
From the beloved Field & Stream columnist: “Heavey takes us back to the joys—and occasional pitfalls—of the humble edibles around us” (The Wall Street Journal). For Bill Heavey, being a sportsman is more than a hobby—it’s a way of life. So despite living inside the DC Beltway, raising a daughter who has an aversion to “nature food,” and having zero experience with foraging or gardening, Bill attempts the ultimate sportsman’s dream: living off the land. Unsurprisingly, Bill’s foray into catching, finding, and growing his dinner doesn’t go exactly as planned. From battles with tomato-eating squirrels to a grizzly attempt at gutting perch to multiple failures at harvesting an appetizing salad, Bill stumbles through his quest for wild food with blood loss, humiliation, and hard lessons. Still, with the help of his locavore girlfriend and an eccentric neighbor who runs an under-the-table bait business, he manages to eat the way our ancestors did—and uncovers the true meaning of being full. “Bold, courageous, hilarious, honest, and touching” (Duff Goldman), Bill Heavey’s first full-length book is a must-read look at how we consume, consider, and source our most basic of needs.
Author: Bill Heavey
Publisher: Grove/Atlantic, Inc.
ISBN: 1555848567
Category : Humor
Languages : en
Pages : 283
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Book Description
A hilarious collection of essays dedicated to life in the great outdoors from Field & Stream’s acclaimed Sportsman’s Life columnist. For nearly a decade, Bill Heavey, an outdoorsman marooned in suburbia, has written the Sportsman’s Life column on the back page of Field & Stream, where he does for hunting and fishing what David Feherty does for golf and Lewis Grizzard did for the South. If You Didn’t Bring Jerky, What Did I Just Eat? is the first collection of Heavey’s sidesplitting observations on life as a hardcore (but often hapless) outdoorsman. Whether he’s hunting cougars in the desert, scheming to make his five-year-old daughter love fishing, or chronicling his father’s life through a succession of canine companions, Heavey brings his trademark wit to a wide-range of outdoor enthusiasms, running the gamut from elite expeditions to ordinary occupations. In turns hysterical and poignant, entertaining and educational, this is an irresistible addition to the collection of any avid outdoorsman—or any suburbanite intrigued by the call of the wild.
Author: Bill Heavey
Publisher: Grove/Atlantic, Inc.
ISBN: 080219348X
Category : Sports & Recreation
Languages : en
Pages : 276
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Book Description
From the beloved Field & Stream columnist: “Heavey takes us back to the joys—and occasional pitfalls—of the humble edibles around us” (The Wall Street Journal). For Bill Heavey, being a sportsman is more than a hobby—it’s a way of life. So despite living inside the DC Beltway, raising a daughter who has an aversion to “nature food,” and having zero experience with foraging or gardening, Bill attempts the ultimate sportsman’s dream: living off the land. Unsurprisingly, Bill’s foray into catching, finding, and growing his dinner doesn’t go exactly as planned. From battles with tomato-eating squirrels to a grizzly attempt at gutting perch to multiple failures at harvesting an appetizing salad, Bill stumbles through his quest for wild food with blood loss, humiliation, and hard lessons. Still, with the help of his locavore girlfriend and an eccentric neighbor who runs an under-the-table bait business, he manages to eat the way our ancestors did—and uncovers the true meaning of being full. “Bold, courageous, hilarious, honest, and touching” (Duff Goldman), Bill Heavey’s first full-length book is a must-read look at how we consume, consider, and source our most basic of needs.
Author: Carlo Petrini
Publisher: Chelsea Green Publishing
ISBN: 1603581723
Category : Cooking
Languages : en
Pages : 306
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Book Description
Remember the days before the dot.com explosion, before Golden Arches rose from the Great Plains, before the Age of Information, when the only commodity that wasn't in short supply in America was time? Time to relax and reflect, time to cook well, eat well, and live the life of sustainable hedonism. Today we pound down our Big Mac and fries as we check our e-mail on our collective Palm Pilots, at the expense of true nourishment for our bodies and souls. "Enough!" says Carlo Petrini, the founder of Slow Food International, a movement that encourages us to turn down the volume, unplug the answering machine, and enjoy life to its fullest. Away with nutraceutical soft drinks and breakfast cereals made from refined sugar and shaped liked clowns. Bring back the pleasure of the palate, and return the humanity to food. More than 60,000 members worldwide now belong to the Slow Food movement, which believes that the slow shall inherit the earth. Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food is an anthology for cooks, gourmets, and anyone who is passionate about food and its impact on our culture. Drawn from five years of the quarterly journal Slow (only recently available in America), this book includes more than 100 articles covering eclectic topics from "Falafel" to "Fat City." From the market at Ulan Bator in Mongolia to Slow Food Down Under, this book offers an armchair tour of the exotic and bizarre. You'll pass through Vietnam's Snake Tavern, enjoy the Post-Industrial Pint of Beer, and learn why the lascivious villain in Indian cinema always eats Tandoori Chicken. The articles are contributed by some of the world's top food writers. Slow Food is moving fast in North America, with more than 5,000 members, loosely organized into 55 "Convivia," from Montreal to San Francisco, benefiting from enormous free publicity. Slow Food offers a clear alternative to the "fast food nation" (the title of Eric Schlosser's great book on the horrors of the fast food biz). This is a perfect follow-up to Joan Dye Gussow's This Organic Life, and is proof positive that he or she who lives slow, lives best.
Author: Carlo Petrini
Publisher: Columbia University Press
ISBN: 0231128444
Category : Business & Economics
Languages : en
Pages : 185
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Book Description
Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for their groceries, prepare and consume their meals, and think about food.".
Author: Alice Waters
Publisher: Penguin
ISBN: 0525561544
Category : Social Science
Languages : en
Pages : 208
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Book Description
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.
Author: James E. McWilliams
Publisher: Little, Brown
ISBN: 0316052639
Category : Social Science
Languages : en
Pages : 178
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Book Description
We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? Just Food does for fresh food what Fast Food Nation did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, Just Food tells us how to decide what to eat, and how our choices can help save the planet and feed the world.
Author: Carlo Petrini
Publisher: Rizzoli Publications
ISBN: 0847841464
Category : Health & Fitness
Languages : en
Pages : 274
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Book Description
An impassioned and hopeful manifesto on the need for equitable, sustainable, and delicious food, with systematic solutions for addressing the national food crisis "Petrini builds a case against fast food and offers ways to bring back the balance between nature and our table."—Bon Appetit By now most of us are aware of the threats looming in the food world. The best-selling Fast Food Nation and other recent books have alerted us to such dangers as genetically modified organisms, food-borne diseases, and industrial farming. Now it is time for answers, and Slow Food Nation steps up to the challenge. Here the charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food. The three central principles of the Slow Food plan are these: food must be sustainably produced in ways that are sensitive to the environment, those who produce the food must be fairly treated, and the food must be healthful and delicious. In his travels around the world as ambassador for Slow Food, Petrini has witnessed firsthand the many ways that native peoples are feeding themselves without making use of the harmful methods of the industrial complex. He relates the wisdom to be gleaned from local cultures in such varied places as Mongolia, Chiapas, Sri Lanka, and Puglia. Amidst our crisis, it is critical that Americans look for insight from other cultures around the world and begin to build a new and better way of eating in our communities here.
Author: Bill Heavey
Publisher: Grove Press
ISBN: 9780802124326
Category : Sports & Recreation
Languages : en
Pages : 0
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Book Description
Writing for magazines and newspapers for more than twenty years, including two decades at Field & Stream, Bill Heavey is unafraid to draw attention to his many and varied failures -- from sporting French lavender deodorant to scaring a UPS man half to death while bowhunting in his front yard. This is the second collection of Heavey's pieces from Field & Stream, as well as his writing from the Washington Post and elsewhere. In this far-ranging read, Heavey's adventures include nearly freezing to death in Eastern Alaska, hunting ants in the urban jungles of the Washington, D.C. metropolitan area, and reconnecting to cherished memories of his grandfather through an inherited gun collection.
Author: Simran Sethi
Publisher: HarperCollins
ISBN: 006222154X
Category : Social Science
Languages : en
Pages : 279
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Book Description
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
