Stand Together or Starve Alone by Mark Winne

Stand Together or Starve Alone: Unity and Chaos in the U.S. Food Movement, Mark Winne (Praeger, 2017)

“The Food Movement” is a pretty big concept – it can incorporate anything and everything from farming and food production to distribution, marketing, and retail sales. Then toss in farmers markets, food co-ops, and CSAs (Community Supported Agriculture)
Read more: Stand Together or Starve Alone by Mark Winne

Farm to Table: The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers, by Darryl Benjamin and Lyndon Virkler

The book is comprised of two main sections: Farm and Table, where the “Farm” segment focuses on the environment, industrial ag, monocropping, CAFOs, and the future of farming, and the “Table” segment addresses restaurants, local purchasing, green restaurant practices, school and institutional food service, and marketing the concept of Farm-to-Table.
Read more: Farm to Table: The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers, by Darryl Benjamin and Lyndon Virkler

Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan, by Naomi Duguid

While the borders of Persian Empire advanced and receded over the centuries, today “Persia” is equated with Iran. With our world connections ever more fluid – and, at times, tense – now is a great time to explore traditional and contemporary dishes from Iran, Kurdistan, Armenia, Azerbaijan, and Georgia, all parts of the Persian Empire at one time or another.
Read more: Taste of Persia: A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan, by Naomi Duguid

Good Meat, the Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner

A shuffle through the book shelf looking for inspiration turned up Good Meat, and a review seemed in order until I read the forward written 6 years ago by Bernie Sanders, clearly our “should be President” non-candidate! Bernie says it in his foreword of Good Meat!
Read more: Good Meat, the Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner

Locally Laid: How We Built a Plucky, Industry-Changing Egg Farm – From Scratch by Lucie B. Amundsen

The story of Locally Laid, told with a lot of humor, a few tears, and much enthusiasm, celebrates the support they received from their community, their customers, and their friends and neighbors.
Read more: Locally Laid: How We Built a Plucky, Industry-Changing Egg Farm – From Scratch by Lucie B. Amundsen

Cheddar: A Journey to the Heart of America’s Most Iconic Cheese by Gordon Edgar

Get out some good quality artisan bread, cut two pieces, butter one side of each, slice some farmhouse cheddar cheese – not too thick, and make yourself a grilled cheese sandwich. Take a bite, wipe the grease off your hands, and enjoy this book. Both the book and the sandwich will leave you quite satisfied.
Read more: Cheddar: A Journey to the Heart of America’s Most Iconic Cheese by Gordon Edgar

The New Bread Basket by Amy Halloran

The New Bread Basket looks at all the players in the system that is redefining grain, flour, bread, beer, and spirits and giving all of these a local flavor.
Read more: The New Bread Basket by Amy Halloran

Traveling the Lentil Underground

One more stop on the Lentil Underground, Seattle’s Town Hall hosted Liz Carlisle, author of the book Lentil Underground, and farmer/businessman David Oien, CEO and co-owner of Timeless Seeds/Timeless Natural Food, as they work their way across the US introducing – and reintroducing – consumers and chefs to these amazing little seeds.
Read more: Traveling the Lentil Underground

The Meat Racket by Christopher Leonard

GoodFood World met with investigative reporter Christopher Leonard to discuss his new book, The Meat Racket. Leonard looks closely at one company – Tyson Foods – which developed an entirely new business model, changed an industry, and made billionaires of the family that started it.
Read more: GoodFood World Interivews Christopher Leonard, Author of The Meat Racket

Life, Liberty, and the Pursuit of Food Rights by David E. Gumpert

Who is it that decides what you get to eat? In reality, it’s not a decision you actually get to make for yourself. Concentration of production and processing in the hands of fewer and fewer large companies has resulted in more control over what is grown, processed, and packaged for sale.
Read more: Life, Liberty, and the Pursuit of Food Rights by David E. Gumpert