Whether you have a wood-fired oven out back (or are planning to build one) or you bake in a conventional home oven, invest in your own copy and read it cover to cover. Even if you’ve got years of baking experience, you will find some great insights. And, after all, who can possibly have too many bread books?
Read more: From the Wood-Fired Oven by Richard Miscovich
Jo Robinson – not a next-door neighbor, but a neighbor nonetheless – lives on Vashon Island in the middle of Puget Sound. Until this year, Jo was known as a grass-fed beef expert for her research and collection of data about the nutritional value of beef raised on grass rather than grain. With the publication of Eating on the Wild Side, Jo turned her expertise to fruits and vegetables in order to “reclaim the nutrients and flavor we’ve lost” over millennia of natural selection and selective breeding.
Read more: Eating on the Wild Side by Jo Robinson
David Wood spent over twenty years working in agriculture and living in developing countries of Latin America/Caribbean, Africa and Tropical Asia). He was a Lecturer in the Faculty of Agriculture, University of the West Indies, Director of Aldabra Atoll Research Station (now part of a World Heritage Site nature reserve), and a specialist in economic botany, crop genetic resources, and biodiversity conservation. Here is his review of Fighting for the Future of Food: Activists versus Agribusiness in the Struggle over Biotechnology.
Read more: David Wood Reviews Fighting for the Future of Food