Good Food is Everybody's Business
Let’s be honest. No one has ever called Montana a gourmet food destination. It’s far from the trendy world of haute cuisine, black-tie affairs, and fancy culinary techniques. Part of that is because Montana is not easy to get to: it’s far north – up near Canada. And there aren’t a lot of people here – less than a million. And this is a very big state for so few people – which makes it hard to keep a restaurant open.
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.”
For the first time, there is one source of information on the numerous specialty or alternative grains that are today finding new niche markets. The grains covered in this comprehensive resource include einkorn, emmer, Kamut, spelt, waxy wheat, hulless barley, hairless canary seed (a newly developed cultivar for human consumption), hulless oats, specialty rye, specialty sorghum, blue and purple grains, amaranth, buckwheat, and organic grains.
Written with urban charm and a knife-sharp sense of humor, Uncle Dave’s Cow is a friendly and accessible guide to sourcing and eating local meat for parents, foodies, and everyone who wants to learn how to be a well-prepared consumer and cook through to the bone.
Practical and at times comical (just like a goat!), connected both to nature and the city, and slightly rebellious — City Goats: The Goat Justice League’s Guide to Urban Goat Keeping is a book for gardeners, people committed to eating locally, and anyone who has ever pondered joining the backyard goat revolution.
Gary Nabhan is an ethobiologist who studies nutritional ecology. What exactly does that mean? Nabhan is at the center of the convergence of genes, diets, ethnicity and place. He has researched food allergies and intolerance, dietary diseases, and the “ghosts of evolution” hidden in every culture.
This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention – from Pythagoras’ notion that the bean hosted a human soul to St. Jerome’s indictment against bean-eating in convents (because they “tickle the genitals”), to current research into the deadly toxins contained in the most commonly eaten beans.
Fatal Harvest takes an unprecedented look at our current ecologically destructive agricultural system and offers a compelling vision for an organic and environmentally safer way of producing the food we eat. ts scope and photo-driven approach provide a unique and invaluable antidote to the efforts by agribusiness to obscure and disconnect us from the truth about industrialized foods.
