The Real Food Revival: Aisle by Aisle, Morsel by Morsel Paperback – Jun 16 2005
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From Publishers Weekly
Starred Review. We long for days gone by, when farmers were plentiful and prosperous, produce was free of chemicals and cows weren't mad. What can we do to return to safer, more flavorful and natural food? Vinton and Espuelas answer that question via this information-packed, well-written volume. The authors aren't dietitians, but they are excellent researchers and top-notch storytellers who love delicious food and believe it should not come at a cost to our health and to farmers' livelihood. They track the effects post-WWII industrialization has had on our food chain (sick animals, damaged land and oceans) and the unreal food that results. And they exhort us to consider that our food-shopping choices can transform not only our meals, but our landscape, society and culture, too. Profiles of independent farmers, bakers and cheese makers are inspiring (and include contact information). Grocery store aisle-by-aisle primers on food-centric terms and labels explain, for instance, the difference between "artesian well water," "mineral water" and "spring water," or the reasons why "corn-fed beef" isn't as wholesome as it sounds. This book gives readers tools for change, offering hope for a future rife with sustainable and flavorful food.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Americans have become so used to shopping for food at supermarkets and giant discount warehouses that they have utterly lost the connection between food producers and those who eat what they produce. The authors of this treatise advocate for consumers to become aware of the food they eat, where it comes from, and how it's processed before it reaches their tables. They caution against consumer acceptance of genetically modified products. They suggest that wise consumers seek out local dairy producers and that they cultivate productive relationships with purveyors of meats and seafood. Taking this a step further, Vinton and Espuelas outline how consumers can effect positive change through co-ops and buying clubs. Interspersed among these prescriptions are profiles of farms and food suppliers involved in the promotion of sustainable agriculture and animal husbandry. An inventory of relevant books and a list of online resources help readers put in practice the book's food selection principles. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Inside This Book(Learn More)
Tching, tching, tching. "Cucumbers, Cantaloupes, 'Taters and 'Maters," tching, tching. My childhood summers were filled with the music of not only the bell on the ice cream truck but also of the tinkling necklace of bells worn by the horse (that's right, a horse!) that pulled the cart of the local huckster, our neighborhood produce supplier. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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The authors propose a real food revival to counter these costly effects. This revival takes the form of understanding the processes that our food undergoes to get to us and determining the freshest, least processed food products on the market. At first, this task seems almost impossible given that many of us have very little time to research, seek out, and then prepare these products. However, this book sets out in an easy to understand way, various practices that reduce food nutrition and taste starting from the raising of animals and the growing of crops through the antibodies given to these animals and the pesticides used on these plants to the chemicals and freezing processes that keep foods looking flawless during transportation and storage. The authors then explain ways that consumers can reduce costs and increase potential nutritional value of the food they buy. The simplest of these plans is to buy local foods in season, limiting the amount of chemicals that are needed to keep the product looking perfect during long periods of transportation.
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