Bet the Farm

Author: Frederick Kaufman
Publisher: John Wiley & Sons
ISBN: 1118220803
Format: PDF, Mobi
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A prominent food journalist follows the trail from Big Pizza to square tomatoes to exploding food prices to Wall Street, trying figure out why we can't all have healthy, delicious, affordable food In 2008, farmers grew enough to feed twice the world's population, yet more people starved than ever before—and most of them were farmers. In Bet the Farm, food writer Kaufman sets out to discover the connection between the global food system and why the food on our tables is getting less healthy and less delicious even as the the world's biggest food companies and food scientists say things are better than ever. To unravel this riddle, he moves down the supply chain like a detective solving a mystery, revealing a force at work that is larger than Monsanto, McDonalds or any of the other commonly cited culprits—and far more shocking. Kaufman's recent cover story for Harper's, "The Food Bubble," provoked controversy throughout the food world, and led to appearances on the NBC Nightly News, MSNBC, Fox Business News, Democracy Now, and Bloomberg TV, along with features on National Public Radio and the BBC World Service. Visits the front lines of the food supply system and food politics as Kaufman visits farms, food science research labs, agribusiness giants, the United Nations, the Chicago Mercantile Exchange, and more Explains how food has been financialized and the powerful consequences of this change, including: the Arab Spring, started over rising food prices; farmers being put out of business; food scientists rushing to make easy-to-transport, homogenized ingredients instead of delicious foods Explains how the push for sustainability in food production is more likely to make everything worse, rather than better—and how the rise of fast food is bad for us, but catastrophic for those who will never even see a McNugget or frozen pizza

Bet the Farm

Author: Frederick Kaufman
Publisher: John Wiley & Sons
ISBN: 9780470631928
Format: PDF, Kindle
Download Now
Visiting the front lines of the food supply system and food politics, a renowned food journalist investigates why we can't all have healthy, delicious, affordable food, explaining how food has been financialized and the powerful consequences of this change.

Bet the Farm

Author: Frederick Kaufman
Publisher: John Wiley & Sons
ISBN: 1118234596
Format: PDF
Download Now
A prominent food journalist follows the trail from Big Pizza to square tomatoes to exploding food prices to Wall Street, trying figure out why we can't all have healthy, delicious, affordable food In 2008, farmers grew enough to feed twice the world's population, yet more people starved than ever before—and most of them were farmers. In Bet the Farm, food writer Kaufman sets out to discover the connection between the global food system and why the food on our tables is getting less healthy and less delicious even as the the world's biggest food companies and food scientists say things are better than ever. To unravel this riddle, he moves down the supply chain like a detective solving a mystery, revealing a force at work that is larger than Monsanto, McDonalds or any of the other commonly cited culprits—and far more shocking. Kaufman's recent cover story for Harper's, "The Food Bubble," provoked controversy throughout the food world, and led to appearances on the NBC Nightly News, MSNBC, Fox Business News, Democracy Now, and Bloomberg TV, along with features on National Public Radio and the BBC World Service. Visits the front lines of the food supply system and food politics as Kaufman visits farms, food science research labs, agribusiness giants, the United Nations, the Chicago Mercantile Exchange, and more Explains how food has been financialized and the powerful consequences of this change, including: the Arab Spring, started over rising food prices; farmers being put out of business; food scientists rushing to make easy-to-transport, homogenized ingredients instead of delicious foods Explains how the push for sustainability in food production is more likely to make everything worse, rather than better—and how the rise of fast food is bad for us, but catastrophic for those who will never even see a McNugget or frozen pizza

Foodopoly

Author: Wenonah Hauter
Publisher: The New Press
ISBN: 159558790X
Format: PDF, Mobi
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Argues that lobbyists and the consolidation and corporate control of food production is to blame for the unhealthy and unfair agricultural policies of the United States.

Ecological Hermeneutics

Author: David G. Horrell
Publisher: Bloomsbury Publishing
ISBN: 0567266850
Format: PDF, Docs
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Leading scholars reflect critically on the kinds of appeal to the Bible that have been made in environmental ethics and ecotheology.

Ten Restaurants That Changed America

Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631492462
Format: PDF, Kindle
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From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants. Combining a historian’s rigor with a foodie ’s palate, Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

Good Food

Author: Jennifer R. Ayres
Publisher:
ISBN: 9781602589841
Format: PDF, ePub, Docs
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Everything about food and eating is broken. At the public policy level, legislation has increasingly favored mass-produced products in order to provide the largest amount of food to the greatest number of people at the lowest possible prices--regardless of the consequences. Public policy decisions have created a food system that is constantly political and often hostile and that involves an increasing number of economic stakeholders. Decisions about food production have become removed from the consumers they affect. In Good Food, Ayres chronicles the story of people ignorant of the source of their food, perhaps even the ingredients, and in many cases uninformed about the theological and psychological significance of food shared in community. Good Food is a practical theology grounded in rich ethnographic research that moves beyond a first world understanding of food and acknowledges the food practices of diverse populations. Because Ayres finds the Christian approach to food lacking, she turns to actual practices of food justice, discovering in the process a rich theology for food. Ayres challenges Christians to participate in communal initiatives that will make a real difference--to support local farmers, start their own gardens, and advocate for fair food policies. Good Food equips readers with the theological and practical tools needed to ensure that which sustains us: food.

The Milkman

Author: Michael J. Martineck
Publisher: EDGE Science Fiction and Fantasy Publishing
ISBN: 1770530614
Format: PDF, Docs
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In the near future, corporation rules every possible freedom. Without government, there can be no crime. Every act is measured against competing interests, hidden loyalties and the ever-upward pressure of the corporate ladder. Any quest for transparency is as punishable as an act of murder. But one man has managed to slip the system, a future-day Robin Hood who tests dairy milk outside of corporate control and posts the results to the world. When the Milkman is framed for a young girl's murder and anonymous funding comes through for a documentary filmmaker in search of true art beneath corporate propaganda, eyes begin to turn and soon the hunt is on.

The Third Plate

Author: Dan Barber
Publisher: Penguin
ISBN: 0143127152
Format: PDF, ePub, Mobi
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"Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publishe

In Meat We Trust

Author: Maureen Ogle
Publisher: Houghton Mifflin Harcourt
ISBN: 0544103130
Format: PDF, Mobi
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The untold story of how meat made America: a tale of the self-made magnates, pragmatic farmers, and impassioned activists who shaped us into the greatest eaters and providers of meat in history "Ogle is a terrific writer, and she takes us on a brisk romp through two centuries of history, full of deft portraits of entrepreneurs, inventors, promoters and charlatans.... Ms. Ogle believes, all exceptions admitted, that [the food industry] has delivered Americans good value, and her book makes that case in fascinating detail." —Wall Street Journal The moment European settlers arrived in North America, they began transforming the land into a meat-eater’s paradise. Long before revolution turned colonies into nation, Americans were eating meat on a scale the Old World could neither imagine nor provide: an average European was lucky to see meat once a week, while even a poor American man put away about two hundred pounds a year. Maureen Ogle guides us from that colonial paradise to the urban meat-making factories of the nineteenth century to the hyperefficient packing plants of the late twentieth century. From Swift and Armour to Tyson, Cargill, and ConAgra. From the 1880s cattle bonanza to 1980s feedlots. From agribusiness to today’s “local” meat suppliers and organic countercuisine. Along the way, Ogle explains how Americans’ carnivorous demands shaped urban landscapes, midwestern prairies, and western ranges, and how the American system of meat making became a source of both pride and controversy.