30 Easy Ways to Join the Food Revolution is the first book of its kind to present sustainable eating with a failsafe 30-way recipe plan for readers to follow and cook from.
Author: Ollie Hunter
Publisher: Pavilion Books
30 Easy Ways to Join the Food Revolution is the first book of its kind to present sustainable eating with a failsafe 30-way recipe plan for readers to follow and cook from. Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter endeavours to eat sustainable, desirable and delicious food. Organised into four main chapters: Zero Waste, Organic and Seasonal, 50% of Produce within 30 Miles and What is Sustainability? the straightforward meal plan covers breakfast, lunch and dinner. From fresh soda bread and perfectly prepared scrambled eggs to zingy tomato and raspberry salad and a homemade paprika bean stew, you’ll discover that maximum sustainability can also mean maximum flavour. The plan is packed with inspiration from international cuisines without the environmentally damaging air miles. And Ollie encourages you to stock your own store cupboard of homegrown/made international ingredients like ripe tomatoes, paprika, ketchup, vinegars and oils. With an introduction outlining the globally endorsed guidelines, infographic breakdowns giving advice on how to make the most of seasonal produce, and savvy solutions for leftovers and offcuts with ideas for creams, stocks and soups, it couldn’t be easier to eat tasty, healthy, reasonably priced meals. With Ollie’s clever, ethical approach you can care for the environment and make sustainable eating a pleasure.
_, To get involved in the Good Food Revolution—and to learn about opportunities
for a hands-on education in ... September 30, 2012). xiv Last year the revenues of
the fast food industry were about $168 billion: “Restaurant Industry 2011,” ...
Author: Will Allen
A pioneering urban farmer and MacArthur “Genius Award” winner points the way to building a new food system that can feed—and heal—broken communities. 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 Kentucky Fried Chicken and Procter & Gamble, Allen cashed in his retirement fund for a two-acre plot a half mile away from Milwaukee’s largest public housing project. The area was a food desert with only convenience stores and fast-food restaurants to serve the needs of local residents. 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, Growing Power has sought to prove that local food systems can help troubled youths, dismantle racism, create jobs, bring urban and rural communities closer together, and improve public health. Today, Allen’s organization helps develop community food systems across the country. An eco-classic in the making, The Good Food Revolution is the story of Will’s personal journey, the lives he has touched, and a grassroots movement that is changing the way our nation eats.
Eat Your Way to Health, Detoxification, and Weight Loss with Delicious Juices
and Raw Foods Cherie Calbom. 10. 11. 12. 13. 14. ... Whfoods.com, “Garlic,” http
://www.whfoods.com/genpage .php?tname=foodspice&dbid=60 (accessed
January 30, 2011). ... Alan Greene, “Five Easy Ways to Go Organic,” Eartheasy (
blog), Organic Prescription, January 28, 2009, http://eartheasy.com/blog/2009/01/
Author: Cherie Calbom
Publisher: Charisma Media
"Nutrition expert Cherie Calbom explains the benefits of raw foods, based on new scientific research that shows that biophotons in plants carry light energy into our bodies, which helps our cells communicate with each other"--
See agricultural land farms, small-scale, 87–92 FarmStart, 131 Farmview,
Pennsylvania, 54 fast-food restaurants, 152, ... 47 Forstbauer Family Natural
Food Farm, 167 Fort Vermilion, Alberta, 163 France, 30–31 Frankfurt, 30
Fraundorf, Josh, ...
Author: Peter Ladner
Publisher: New Society Publishers
Describes how to ensure food security in urban areas by bringing food production into neighborhoods through the use of community gardening, cooking and composting programs so that cities will have local, fresh and sustainable food sources. Original.
Food. as. Social. Justice: The. Quality. Revolution. in. Rome. It's a paradox that
the country of the Mediterranean diet needs to ... widespread stereotypes about
Italian healthy food habits, it appears that the Mediterranean diet continues to
give way to fast food, with an ... In 2005, overweight and obesity levels among
Italian children aged 7–11 exceeded 30 per cent (International Obesity Task
Author: Kevin Morgan
'The School Food Revolution is an important book that deserves success.'Journal of Organic Systems 'A great new book that describes how 'the humble school meal' can be considered as 'a litmus test of... government's political commitment to sustainable development.'Peter Riggs, Director, Forum on Democracy & Trade'The School Food Revolution should be an inspiration for policy makers and for school heads and school canteen operators.'Tom Vaclavik, President, Organic Retailers AssociationSchool food suddenly finds itself at the forefront of contemporary debates about healthy eating, social inclusion, ecological sustainability and local economic development. All around the world it is becoming clear - to experts, parents, educators, practitioners and policy-makers - that the school food service has the potential to deliver multiple dividends that would significantly advance the sustainable development agenda at global, national and local levels. Drawing on new empirical data collected in urban and rural areas of Europe, North America and Africa, this book offers a timely and original contribution to the school food debate by highlighting the potential of creative public procurement - the power of purchase.The book takes a critical look at the alleged benefits of school food reform, such as lower food miles, the creation of markets for local producers and new food education initiatives that empower consumers by nurturing their capacity to eat healthily. To assess the potential of these claims, the book compares a variety of sites involved in the school food revolution - from rural communities committed to the values of 'the local' to global cities such as London, New York and Rome that feed millions of ethnically diverse young people daily. The book also examines the UN's new school feeding programme - the Home Grown Programme - which sees nutritious food as an end in itself as well as a means to meeting the Millennium Development Goals.Overall, the book examines the theory, policy and practice of public food provisioning, offering a comparative perspective on the design and delivery of sustainable school food systems. The cover illustration is by a Roman child. The authors would like to thank the City of Rome (Department for School and Educational Policies) for permission to reproduce it.
The movement was christened Città Slow , or Slow Cities , and now has more
than thirty member towns in Italy and beyond . ... As mayor , Cimicchi set lifestyle
regulations prohibiting fast food and sex shops in Orvieto ; today , he also serves
Author: Carlo Petrini
Publisher: Rizzoli International Publications
A history of the political and gastronomic movement dedicated to the promotion of natural, organic, and healthy ingredients describes its efforts to conserve natural biodiversity and protect fading agricultural practices that are threatened by mass consumerism, in a culinary odyssey that brings readers on a tour of some of the world's most esoteric food traditions.
29. more extensive discussionof the Humane Slaughter TheFood Revolution, pp.
211–12. 30. Act, see pp.220–22. 31. ... 37. the fastfood industry reshaping of
American society, see Eric Schlosser, Fast Food Nation (Boston: HoughtonMifflin,
Author: C. Boggs
Ecology and Revolution: Global Crisis and the Political Challenge is an in-depth exploration and analysis of the global ecological crisis (going far beyond the issue of global warming) in the larger context of historical conditions and political options shaped by the failure (and incapacity) of the existing political system to adequately confront the crisis.
INCLUDES ALL THE RECIPES AND MORE FROM JAMIE'S CHANNEL 4 SERIES QUICK & EASY FOOD 'This is Oliver's best book in years' The Sunday Times _____________ With just FIVE ingredients that have maximum flavour and minimum fuss, you'll be cooking ...
Author: Jamie Oliver
Publisher: Penguin UK
Jamie's most straightforward cookbook yet . . . It's perfect for quick and easy meals for every day of the week. Even the busiest of us will be able to master dishes to bring the house down! Jamie's CHANNEL 4 series Quick and Easy Food is BACK on Monday nights at 8pm, find all the recipes . . . and more inside. __________ 'Our favourite new recipe book . . . Simple suppers from the nation's favourite chef' Sainsbury's Magazine __________ With just FIVE ingredients that have maximum flavour and minimum fuss, you'll be cooking exciting food that's ready in less than 30 minutes . . . · ITALIAN SEARED BEEF. Thinly sliced strips of rump steak: golden and blushing in the middle, with pesto, spicy rocket, pine nuts and creamy layers of Parmesan. · AUBERGINE PENNE ARRABBIATA. A beautiful, super spicy Italian dish that's perfect for midweek. Aubergine quarters cooked in red chilli, garlic and tomatoes over penne pasta. · AMAZING DRESSED BEETS. A delightful summer salad: colourful beetroots, sweet slices of clementine, fresh tarragon and walnuts and creamy goats cheese. · SPEEDY SPICED PRAWN SOUP. A weekday treat, made at home in just 20 minutes. Creamy coconut milk and korma paste with basmati rice, spring onions and delicious prawns. _________ 'This is Oliver's best book in years' The Sunday Times 'Jamie Oliver returns with the second series, focussing on easy family-centric cooking . . . he's stripped back to basics and all the better for it.' The Sunday Telegraph
How to Start a School Food Revolution and Win the Battle for Our Children's
Health Amy Kalafa ... the Institute of Medicine, “at least 30 percent of the calories
in the average child's diet derive from sweets, soft drinks, salty snacks, and fast
Author: Amy Kalafa
There's a battle going on in school lunchrooms around the country...and it's a battle our children can't afford for us to lose. The average kid will eat 4,000 school lunches between kindergarten and twelfth grade. But what exactly are kids eating in school lunchrooms around the country? Many parents don't quite know what their children are eating-or where it came from. As award-winning filmmaker and nutritionist Amy Kalafa discovered in researching her documentary film Two Angry Moms: Fighting for the Health of America's Children, these days it's pretty rare to find a piece of fresh fruit in your average school lunchroom amid all the chips, french fries, Pop-Tarts, chicken nuggets, and soda that's being served. But what, if anything, can parents do about it? Written in response to the onslaught of requests she received from parents who saw her film and asked, "If I want to attempt to change the food culture in my kid's school, how on earth should I get started?!" this empowering book arms parents with the specific information and tools they need to get unhealthy-even dangerous-food out of their children's school cafeteria and to hold their schools and local and national governments accountable for ensuring that their growing children are served healthy meals at school. In Lunch Wars, Kalafa explains all the complicated issues surrounding school food; how to work with your school's "Wellness Policy"; the basics of self- operated vs. outsourced cafeterias; how to get funding for a school garden, and much more. Lunch Wars also features the inspiring stories of parents around the country who have fought for better school food and have won, as well as details Amy's quest to spark a revolution in her own school district. For the future health and well-being of our children, the time has come for a school food revolution.
This book is as practical as it is beautiful, showing that with a bit of preparation, the right equipment and some organization, hearty, delicious, quick meals are less than half an hour away.
Author: Jamie Oliver
Publisher: Penguin UK
Get your complete meals from kitchen to table in no time at all, in the bestselling Jamie's 30-Minute Meals Make your kitchen work for you . . . Jamie Oliver will teach you how to make good food super fast! Jamie proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you'd normally spend making one dish! The 50 brand-new meal ideas in this book are exciting, varied and seasonal. They include main course recipes with side dishes as well as puddings and drinks, and are all meals you'll be proud to serve your family and friends. Set meals include melt-in-the-mouth Spring Lamb with Veg and a deep Chianti Gravy followed by Chocolate Fondue and a Mushroom Risotto with Spinach Salad and moreish Lemon and Raspberry Cheesecake. Last minute lunch plans? No problem. Jamie's 30-Minute Meals not only includes stunning three course meals, but also light lunches like tender Duck Salad followed by creamy Rice Pudding and Stewed Fruit. Jamie offers a tasty dish for every occasion and has written the recipes in a way that will help you make the most of every single minute in the kitchen. This book is as practical as it is beautiful, showing that with a bit of preparation, the right equipment and some organization, hearty, delicious, quick meals are less than half an hour away. With the help of Jamie Oliver and Jamie's 30-Minute Meals, you'll be amazed by what you're able to achieve. 'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith
Author: Jenni Fleetwood
200 fabulous recipes that can be made in half an hour or less, with over 550 step-by-step photographs
they get 20 to 30 percent of their calories from fat • they restrict total calorie intake
• they participate in regular physical activity ... soft drinks, fast food, and similar
products.692693 Moreover, TV viewing during mealtime was inversely
Author: Duke Johnson
Publisher: BenBella Books, Inc.
A plan for preventing the persistent inflammation that may lead to heart disease, cancer, diabetes, and other health problems. Science has begun to discover that many of our most lethal diseases have a common underlying cause: persistent inflammation, an over-active reaction of our natural immune system function resulting in cell and tissue destruction. This persistent inflammation is triggered by our industrial lifestyles, including exposure to chemicals, synthetic food ingredients, pollution, and processed foods. As Newsweek reports: “Researchers are linking inflammation to an ever-wider array of chronic illnesses. Suddenly medical puzzles seem to be fitting together, such as why hypertension puts patients at increased risk of Alzheimer’s, or why rheumatoid-arthritis sufferers have higher rates of sudden cardiac death. They’re all connected on some fundamental level.” But inflammation, and the risks of chronic diseases it brings, can be managed. Lifestyle and nutritional change is part of the answer. But the other part of the answer lies with ground-breaking information from a new field—nutrigenomics, the science of how your genes interact with nutrients. It is the study of how DNA and the genetic code affect a person’s need for certain nutrients and help maintain optimal health throughout life. The Optimal Health Revolution combines leading-edge science—including six hundred scientific references—with an easy to read style that make this critical information accessible to every reader. Relevant to both the researcher and medical doctor interested in the latest science and the casual reader looking to improve his or her health, this book makes a critical contribution to our understanding of health.
Lawrence D . Gibson , “ The Psychology of Food , ” Food Technology , February
1981 , p . ... 144ff ; Levenstein , Revolution at the Table , pp . ... 30 . Beatrice Trum
Hunter , Consumer Beware ! Your Food and What ' s Been Done to It ( New York :
Simon & Schuster , 1971 ) ; Mrak quoted in " Organic Myths , ” Newsweek ... On
the politics of “ variety ” : “ In the Media ' s Eye , ” Fast Service , October 1976 , pp .
Author: Warren J. Belasco
Publisher: Cornell University Press
In this engaging inquiry, Warren J. Belasco considers the rise of the countercuisine movement in the 1960s. --Michael Pollan "The Omnivore's Dilemma"