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Author: Paul Roberts
Publisher: Houghton Mifflin Harcourt
ISBN: 0547085974
Category : Business & Economics
Languages : en
Pages : 433
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Book Description
Roberts investigates the modern food system and presents a startling truth--how manufacturers make, market, and transport food is no longer compatible with the billions of consumers the system was built to serve.
Author: Paul Roberts
Publisher: Houghton Mifflin Harcourt
ISBN: 0547085974
Category : Business & Economics
Languages : en
Pages : 433
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Book Description
Roberts investigates the modern food system and presents a startling truth--how manufacturers make, market, and transport food is no longer compatible with the billions of consumers the system was built to serve.
Author: Kari Nadeau MD, PhD
Publisher: Penguin
ISBN: 0593189523
Category : Health & Fitness
Languages : en
Pages : 354
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Book Description
A life-changing, research-based program that will end food allergies in children and adults forever. The problem of food allergy is exploding around us. But this book offers the first glimpse of hope with a powerful message: You can work with your family and your doctor to eliminate your food allergy forever. The trailblazing research of Dr. Kari Nadeau at Stanford University reveals that food allergy is not a life sentence, because the immune system can be retrained. Food allergies--from mild hives to life-threatening airway constriction--can be disrupted, slowed, and stopped. The key is a strategy called immunotherapy (IT)--the controlled, gradual reintroduction of an allergen into the body. With innovations that include state-of-the-art therapies targeting specific components of the immune system, Dr. Nadeau and her team have increased the speed and effectiveness of this treatment to a matter of months. New York Times bestselling author Sloan Barnett, the mother of two children with food allergies, provides a lay perspective that helps make Dr. Nadeau's research accessible for everyone. Together, they walk readers through every aspect of food allergy, including how to find the right treatment and how to manage the ongoing fear of allergens that haunts so many sufferers, to give us a clear, supportive plan to combat a major national and global health issue.
Author: Gary Paul Nabhan
Publisher: Island Press
ISBN: 1597265179
Category : Biography & Autobiography
Languages : en
Pages : 261
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Book Description
The future of our food depends on tiny seeds in orchards and fields the world over. In 1943, one of the first to recognize this fact, the great botanist Nikolay Vavilov, lay dying of starvation in a Soviet prison. But in the years before Stalin jailed him as a scapegoat for the country’s famines, Vavilov had traveled over five continents, collecting hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity and guard against widespread hunger. Now, another remarkable scientist—and vivid storyteller—has retraced his footsteps. In Where Our Food Comes From, Gary Paul Nabhan weaves together Vavilov’s extraordinary story with his own expeditions to Earth’s richest agricultural landscapes and the cultures that tend them. Retracing Vavilov’s path from Mexico and the Colombian Amazon to the glaciers of the Pamirs in Tajikistan, he draws a vibrant portrait of changes that have occurred since Vavilov’s time and why they matter. In his travels, Nabhan shows how climate change, free trade policies, genetic engineering, and loss of traditional knowledge are threatening our food supply. Through discussions with local farmers, visits to local outdoor markets, and comparison of his own observations in eleven countries to those recorded in Vavilov’s journals and photos, Nabhan reveals just how much diversity has already been lost. But he also shows what resilient farmers and scientists in many regions are doing to save the remaining living riches of our world. It is a cruel irony that Vavilov, a man who spent his life working to foster nutrition, ultimately died from lack of it. In telling his story, Where Our Food Comes From brings to life the intricate relationships among culture, politics, the land, and the future of the world’s food.
Author: Katie S. Martin
Publisher: Island Press
ISBN: 1642831530
Category : Social Science
Languages : en
Pages : 282
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Book Description
In the US, there is a wide-ranging network of at least 370 food banks, and more than 60,000 hunger-relief organizations such as food pantries and meal programs. These groups provide billions of meals a year to people in need. And yet hunger still affects one in nine Americans. What are we doing wrong? In Reinventing Food Banks and Pantries, Katie Martin argues that if handing out more and more food was the answer, we would have solved the problem of hunger decades ago. Martin instead presents a new model for charitable food, one where success is measured not by pounds of food distributed but by lives changed. The key is to focus on the root causes of hunger. When we shift our attention to strategies that build empathy, equity, and political will, we can implement real solutions. Martin shares those solutions in a warm, engaging style, with simple steps that anyone working or volunteering at a food bank or pantry can take today. Some are short-term strategies to create a more dignified experience for food pantry clients: providing client choice, where individuals select their own food, or redesigning a waiting room with better seating and a designated greeter. Some are longer-term: increasing the supply of healthy food, offering job training programs, or connecting clients to other social services. And some are big picture: joining the fight for living wages and a stronger social safety net. These strategies are illustrated through inspiring success stories and backed up by scientific research. Throughout, readers will find a wealth of proven ideas to make their charitable food organizations more empathetic and more effective. As Martin writes, it takes more than food to end hunger. Picking up this insightful, lively book is a great first step.
Author: Janet Poppendieck
Publisher: Penguin
ISBN: 9780140245561
Category : Social Science
Languages : en
Pages : 374
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Book Description
In this era of eroding commitment to government sponsored welfare programs, voluntarism and private charity have become the popular, optimistic solutions to poverty and hunger. The resurgence of charity has to be a good thing, doesn't it? No, says sociologist Janet Poppendieck, not when stopgap charitable efforts replace consistent public policy, and poverty continues to grow.In Sweet Charity?, Poppendieck travels the country to work in soup kitchens and "gleaning" centers, reporting from the frontlines of America's hunger relief programs to assess the effectiveness of these homegrown efforts. We hear from the "clients" who receive meals too small to feed their families; from the enthusiastic volunteers; and from the directors, who wonder if their "successful" programs are in some way perpetuating the problem they are struggling to solve. Hailed as the most significant book on hunger to appear in decades, Sweet Charity? shows how the drive to end poverty has taken a wrong turn with thousands of well-meaning volunteers on board.
Author: David A. Kessler
Publisher: Rodale
ISBN: 1605294578
Category : Health & Fitness
Languages : en
Pages : 354
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Book Description
Uncovers the influences that have conditioned people to overeat, explaining how combinations of fat, sugar, and sa
Author: Michael Steinberger
Publisher: Bloomsbury Publishing USA
ISBN: 1608191419
Category : Cooking
Languages : en
Pages : 373
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Book Description
France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cuisine, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second most-profitable market in the world for McDonald's. In an enviable trip through the traditional pleasures of France, Steinberger talks to top chefs-Ducasse, Gagnaire, Bocuse-winemakers, farmers, bakers, and other artisans. He visits the Elysée Palace, interviews the head of McDonald's Europe, marches down a Paris boulevard with Jose Bove, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France's brightest young chefs and winemakers, who are battling to reinvigorate the country's rich culinary heritage. Throughout, Steinberger remains an unabashed and steadfast Francophile, and his own sharp and funny reflections bring empathy to this striking portrait of a cuisine and a country in transition.
Author: Julie M. Simon
Publisher: New World Library
ISBN: 1608685519
Category : Self-Help
Languages : en
Pages : 338
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Book Description
Learn Inner Nurturing and End Emotional Eating If you regularly eat when you’re not truly hungry, choose unhealthy comfort foods, or eat beyond fullness, something is out of balance. Recent advances in brain science have uncovered the crucial role that our early social and emotional environment plays in the development of imbalanced eating patterns. When we do not receive consistent and sufficient emotional nurturance during our early years, we are at greater risk of seeking it from external sources, such as food. Despite logical arguments, we have difficulty modifying our behavior because we are under the influence of an emotionally dominant part of the brain. The good news is that the brain can be rewired for optimal emotional health. When Food Is Comfort presents a breakthrough mindfulness practice called Inner Nurturing, a comprehensive, step-by-step program developed by an author who was herself an emotional eater. You’ll learn how to nurture yourself with the loving-kindness you crave and handle stressors more easily so that you can stop turning to food for comfort. Improved health and self-esteem, more energy, and weight loss will naturally follow.
Author: Victoria Boutenko
Publisher: North Atlantic Books
ISBN: 1556438451
Category : Health & Fitness
Languages : en
Pages : 285
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Book Description
With eye-opening self-tests and questionnaires, this step-by-step guide will help you replace unhealthy eating patterns with a diet of fresh, raw foods Why do we overeat time and time again? Why do we make poor diet choices? Why is dieting so difficult? Using the latest scientific research and an open, conversational tone, 12 Steps to Raw Foods addresses these vital questions and explains the numerous benefits of choosing a diet of fresh—versus cooked—foods. But rather than simply praising the benefits of raw foods, this book offers helpful tips and coping techniques to form and maintain new, healthy patterns. Learn how to make a raw food restaurant card that makes dining with co-workers easy and enjoyable. Discover three magic sentences that enable you to refuse your mother-in-law’s apple pie without offending her. Find out how to sustain your chosen diet while traveling. These are only a few of the many scenarios that Boutenko outlines. Written in a convenient 12-step format, this book guides the reader through the most significant physical, psychological, and spiritual phases of the transition from cooked to raw foods. Embracing the raw food lifestyle is more than simply turning off the stove. Such a radical change in the way we eat affects all aspects of life. Boutenko touches on the human relationship with nature, the value of supporting others, and the importance of living in harmony with people who don’t share the same point of view on eating. Already a classic, this enhanced second edition is aimed at anyone interested in improving their health through diet.
Author: Paul Roberts
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618606238
Category : Business & Economics
Languages : en
Pages : 428
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Book Description
The bestselling author of "The End of Oil" turns his attention to food and finds that the system entrusted with meeting one of the most basic needs is dramatically failing us. With his trademark comprehensive global approach, Roberts investigates the startling truth about the modern food system.
