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

Life Liberty

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

From the Wood-Fired Oven by Richard Miscovich

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

The Good Food Revolution: Growing Healthy Food, People, and Communities by Will Allen and Charles Wilson

The story goes that Will Allen, son of South Carolina sharecroppers, never intended to become a farmer. In reality, Allen began growing and selling food at the age of 10. Today, he is leading a revolution to bring people back to the soil – urban, suburban, or rural soil – to grow their own food and discover the taste and connections that have been lost over the last 75 years of industrial agriculture.
Read more: The Good Food Revolution: Growing Healthy Food, People, and Communities by Will Allen and Charles Wilson

Farmer Will Allen and the Growing Table by Jacqueline Briggs Martin and Eric-Shabazz Larkin

Will Allen Growing Table

While we want kids to know what nutritious foods look and taste like, and how to use and prepare them properly, the best place to start to give them the fundamentals is to teach them how to GROW their own food. Readers to Eaters’ new book, Farmer Will Allen and the Growing Table, shows how a one man – a big, passionate, and determined man – started his own good food revolution when he took an empty city lot and turned it into an urban farm.
Read more: Farmer Will Allen and the Growing Table by Jacqueline Briggs Martin and Eric-Shabazz Larkin

Eating on the Wild Side by Jo Robinson

(Source: USDA)

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

Loving Veggies on the Shoulders of Ed Espe Brown

Tassajara Cooking

With gratitude I stand on the shoulders of all those who illuminated the path before me as I walked. Special thanks to you Ed Brown, for the Tassajara Cooking book. Your light still shines within me as I help to illuminate the path for others. And I still recommend your book.
Read more: Loving Veggies on the Shoulders of Ed Espe Brown

Farms With a Future by Rebecca Thistlethwaite

Farms With a Future

Behind a cover that resembles so many other “So-You-Want-To-Be-A-Farmer” books, Rebecca Thistlethwaite, has put together a carefully thought out course for entrepreneurs of any age that want to start a business called a “Farm.”
Read more: Farms With a Future by Rebecca Thistlethwaite

Atina Diffley and Tracie McMillan - Women, Food, and Farming

Atina Diffley

Two books written by two women, one a poet and one a journalist. More than two decades separate them in age, yet both write about food – growing it, preparing it, and eating it. No, these are not the “usual women’s books.” These are not diet books nor cook books, but books about their very personal experiences with food.
Read more: Atina Diffley and Tracie McMillan – Women, Food, and Farming

David Wood Reviews Fighting for the Future of Food

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