Eating Well to Shape the Future

Food, Inc.: How Industrial Food is Making Us Sicker, Fatter and Poorer--and What You Can Do About It

By Karl Weber

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Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as "more than a terrific movie-it's an important movie." Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably? Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world. (From the publisher)
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Food, Inc.

By Robert Kenner

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Lifts the veil on our nation's food industry, exposing how our nation's food supply is now controlled by a handful of corporations that often put profits ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. Reveals surprising - and often shocking truths - about what we eat, how it's produced and who we have become as a nation. (From the catalog summary)
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Savor: Mindful Eating, Mindful Life

By Thich Nhat Hanh and Lilian Cheung

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A Buddhist leader and a Harvard nutritionist offer cutting-edge science and deep Buddhist wisdom on the subject of eating with one's health and the welfare of the planet in mind. (Catalog summary)
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Organic, Inc.: Natural Foods and How They Grew

By Samuel Fromartz

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In Organic, Inc., Fromartz traces organic food back to its anti-industrial origins more than a century ago. Then he follows it forward again, casting a spotlight on the innovators who created an alternative way of producing food that took root and grew beyond their wildest expectations. In the process he captures how the industry came to risk betraying the very ideals that drove its success in a classically complex case of free-market triumph. (From the catalog summary)
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The One-Block Feast: An Adventure in Food From Yard to Table

By Margo True and the staff of Sunset Magazine

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Based on the James Beard Award–winning blog The One-Block Diet, this all-in-one home gardening, do-it-yourself guide and cookbook shows you how to transform a backyard or garden into a self-sufficient locavore’s paradise. (From the catalog summary)
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The Omnivore’s Dilemma: A Natural History of Four Meals

By Michael Pollan

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Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic? Or perhaps something we grew ourselves? The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, at the dawn of the twenty-first century may determine our survival as a species. (From the publisher description).
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The Newman’s Own Organics Guide to a Good Life: Simple Measures that Benefit You and the Place You Live

By Nell Newman

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The Newman's Own Organics Guide to a Good Life is the essential book for those of us who can't live in an organic hemp tepee but do care about our quality of life, global warming, clean water, and disappearing resources. Nell Newman shows you how to do what is within easy reach. Along with realistic, practical advice, she shows how and why living a more environmentally conscious life benefits you and your immediate surroundings. (From the book description)
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The Locavore’s Handbook: The Busy Person’s Guide to Eating Local on a Budget

By Leda Meredith

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With practical, down-to-earth advice Leda Meredith guides readers through the process of incorporating locally grown foods into their meals. In a concise book designed for mainstream readers, she discusses budgeting; sourcing, growing, and preserving food; shopping efficiently; and supporting local merchants and planet Earth. (From the catalog summary)
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Local Flavors: Cooking and Eating From America’s Farmers’ Markets

By Deborah Madison

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In Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers' markets across the country, sharing stories, recipes, and dozens of market-inspired menus. (From the catalog summary)
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In Defense of Food: An Eater’s Manifesto

By Michael Pollan

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Humans used to know how to eat well but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real." Pollan's advice is: "Don't eat anything that your great-great grandmother would not recognize as food." (From the publisher description)
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