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Condition: Used: Very Good
Comment: Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s).
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Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating (No Matter Where You Live) Paperback – May 1 2010

4.0 out of 5 stars 5 customer reviews

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The Clean Plate

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Product details

  • Paperback: 264 pages
  • Publisher: Arsenal Pulp Press (May 1 2010)
  • Language: English
  • ISBN-10: 1551522543
  • ISBN-13: 978-1551522548
  • Product Dimensions: 20.4 x 1.7 x 22.8 cm
  • Shipping Weight: 590 g
  • Average Customer Review: 4.0 out of 5 stars 5 customer reviews
  • Amazon Bestsellers Rank: #85,800 in Books (See Top 100 in Books)
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Product description


jae steele blows away our idea of all things vegan being bland and boring. Ripe from around Here exudes passion and enthusiasm, the recipes could put a gentle smile on the most hardcore carnivore, and the ideas help us return food to where it belongs; close to home, back to the center, and into the hearts of our families and communities.
-Michael Ableman, farmer and author of From the Good Earth, on Good Land and Fields of Plenty (Michael Ableman)

A truly monumental book: jae serves up the perfect blend of vegan and locavore.
-Terry Hope Romero, author of Viva Vegan! and co-author of Veganomicon (Terry Romero)

Ripe from around Here is a lovely book! Gently, lightly, with humor and without being preachy, jae steele offers the reader a guide for nothing less than how to live better and with more joy. From cleaning products to living with houseplants, from canning instructions to recipes, Ripe from around Here is also about self-reliance and independence, something I'm 100% in favor of!
-Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors: Cooking and Eating from America's Farmers Markets (Deborah Madison)

Anyone who thinks that vegetarians and locavores are two solitudes has yet to dig in to Ripe from Around Here, jae steele's radical compromise on ethical eating. With her 'near' and 'far' pantries, she brings the best of both worlds together in a way that's simple, sensible--and let's not forget, delicious. More than just a recipe book, this is a compendium of real-world philosophy to chew on while your onions saute, your dough rests, or your beans bake (don't miss the baked beans). You might just find you're feeling ripe to change the world.
-J.B. MacKinnon, co-author, The 100-Mile Diet: A Year of Local Eating (J.B. MacKinnon)

Going beyond simply eating local and seasonally, jae steele tackles the largest issue: food production. Plants require less energy to produce, yet yield significantly more nutrients than animal options, making a plant-based diet an important choice. If all of us in the western world implemented the ideas in Ripe from around Here, there would be a global decline in disease, obesity, and dependence on fossil fuel. Climate change would slow; our economy would see a resurgence. Bold statements, I realize, but I don't hesitate to make them. When applied, the information in this book will prove to be the best thing you can do for personal and environmental health.
-Brendan Brazier, creator of Vega, author of The Thrive Diet and Thrive Fitness, and professional vegan triathlete (Brendan Brazier Brendan Brazier)

Combine fresh and whole foods with organic, home-cooked, locally and sustainably grown all-vegan dishes, mix it up with zest and what do you have? Someone's politically correct wishlist for a healthy future? No! It's jae steele's scrumptious and fun-raising cookbook. She helps you live up to the potential of food to transform lives and communities.
-Wayne Roberts, author of The No Nonsense Guide to World Food and manager of the Toronto Food Policy Council (Wayne Roberts)

This is a follow-up Steele's 2008 Get It Ripe, which won the Gourmand World Cookbook Award for Best Vegetarian Cookbook (Canada) and established this registered holistic nutritionist as a charismatic authority on veganism. It boasts 180 delicious recipes like Pear Parsnip Soup, Mushroom Asparagus Risotto and Butternut Chipotle Chocolate Cake. Chapters on organic and local fare and their positive impact on our health and planet are perfect for those looking to introduce vegan fare into their diets without sacrificing flavour.
-Toronto Star (Toronto Star 2010-05-22)

This is Steele's second vegan cookbook, and the flavours are once again vibrant and exciting.
-Toronto Star (Toronto Star 2010-06-16)

Readers attuned to the local food movement will appreciate steele's approach; her book can also be enjoyed as a straightforward vegan cookbook.
-Library Journal (starred review) (Library Journal 2010-07-02)

The most important vegan cookbook of 2010.... It takes a soft, animal-rights approach, like her last cookbook, but the work that jae has put in to try and merge these important streams back together, veganism and locavorism, puts this well beyond mere cookbook status.
-Veganpolice.com (Vegan Police 2010-07-05)

About the Author

jae steele is a registered holistic nutritionist and runs the vegan blog "Domestic Affair." She has authored various self-published cookzines including Vegan Freegan and Ripe. Formerly from Montreal, she now lives in Toronto. Her first book, Get It Ripe, was published in 2008 and is now in its second printing; her second cookbook, Ripe from Around Here, will be published by Arsenal Pulp Press in spring 2010.

Follow jae steele on Twitter

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