The Good Food Revolution: Growing Healthy Food, People, and Communities
by Will Allen
The son of a sharecropper, Will Allen had no intention of ever becoming a farmer himself. But after years in professional basketball and as an executive for KFC and Procter & Gamble, Will Allen cashed in his retirement fund for a two-acre plot a half mile away from Milwaukee's largest public housing project...In the face of financial challenges and daunting odds, Allen built the country's preeminent urban farm--a food and educational center that now produces enough vegetables and fish year-round to feed thousands of people. Employing young people from the neighboring housing project and community, Allen's organization, Growing Power, has sought to prove how local food systems can help troubled youths, dismantle racism, create jobs, bruing urban and rural communities closer together, and improve public health. Today Growing Power helps develop community food systems across the country.
Cooked: A Natural History of Transformation
by Michael Pollan
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.
Mindful Eating: A Guide to Rediscovering a Healthy and Joyful Relationship with Food
by Jan Chozen Bays, MD
The art of mindfulness can transform our struggles with food--and renew our sense of pleasure, appreciation, and satisfaction with eating. Drawing on recent research and integrating her experiences as a physician and meditation teacher, Dr. Jan Bays offers a wonderfully clear presentation of what mindfulness is and how it can help with food issues.
Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts
by Shannon Borg and Lora Lea Misterly
Chefs on the Farm describes the seasonal workings of Quillisascut Farm, a small, family-run business in northeastern Washington State. There, owners Lora Lea and Rick Misterly started the Farm School of the Domestic Arts, where professional chefs, culinary students, and food writers live and work on the organic farm. Students milk the 35 goats each day, make cheese, prep freshly butchered meat for the kitchen, pereserve herloom foods, and bake bread; they gather apples from the local orchardist and harvest honey from the local beekeeper. By experiencing farm life first-hand and meeting local producers, students and readers alike focus on sustainable practices and the connection between farm and table.