Forks over knives : the plant-based way to health
"This ... guide provides the information you need to adopt and maintain a plant-based diet"--P. [4] of cover.

Sprouts and roots : an introduction to natural nutrition

Applestone, Joshua     
The butcher's guide to well-raised meat : how to buy, cut, and cook great beef, lamb, pork, poultry, and more
"Fighting the evils of industrial meat, butchers have become the newest, hottest food celebrities. Nobody knows this better than husband-and-wife team Joshua and Jessica Applestone, trailblazers in the industry, who set extremely high standards for the quality and provenance of the meat they sell. The butcher's guide to well-raised meat is a compendium of their firsthand knowledge....

Bendrick, Lou     
Eat where you live : how to find and enjoy local and sustainable food no matter where you live

Benoliel, Doug     
Northwest foraging : the classic guide to edible plants of the pacific Northwest

Berthold, Bond Annie B     
True food : 8 simple steps to a healthier you

Bittman, Mark     
A bone to pick : the good and bad news about food, along with wisdom, insights, and advice on diets, food safety, GMOs policy, farming, and more
"Mark Bittman made headlines three years ago when it was revealed that, for the first time, the New York Times opinion page would feature a food writer to help us make sense of the tangled webs of food, health, environment, politics, and culture. As an opinion columnist, Mark has delighted us, enraged us, and inspired us to do more for ourselves and our world with the same no-nonsense style. In the tradition of his NYT bestselling Food Matters, this book collects the best of his columns, updated to reflect the latest research, and tied together with new material to give context and show how far we've come in just a few years. What emerges is a collection that shows us the story of who we are as a nation of cooks, eaters, and voters right now"--|cProvided by publisher.

Bittman, Mark     
Food matters: a guide to conscious eating with more than 75 recipes
The "Minimalist" columnist and author of How to Cook Everything outlines an eating plan that is comprised of environmentally responsible choices, in a guide that shares insight into the risks associated with livestock production.

Borg, Shannon     
Chefs on the farm : recipes and inspiration from the Quillisascut Farm School of the Domestic Arts

Cool, Jesse Ziff     
Simply organic : a cookbook for sustainable, seasonal, and local ingredients

Cope, Suzanne     
Small batch : pickles, cheese, chocolate, spirits, and the return of artisanal foods

Cousens, Gabriel     
Rainbow green live-food cuisine

Gayeton, Douglas     
Local : the new face of food and farming in America
Educates, engages, and asks people to pay closer attention to how they eat, what they buy, and their responsibly for creating a healthier, safer food system in America.

Hahn, Jennifer Petersen     
Pacific feast : a cook's guide to West Coast foraging and cuisine

Henry, Diana     
Plenty : good, uncomplicated food for the sustainable kitchen
Our attitude towards food is changing. Soon it won't simply be considered sensible to care about how and what we cook and how much we waste, it will be unacceptable not to. Henry shares her philosophy and her recipes for using the earth's bounty in a thoughtful and healthy way.

Katz, Sandor Ellix     
Wild fermentation : the flavor, nutrition, and craft of live-culture foods

Kimble, Megan     
Unprocessed : my city-dwelling year of reclaiming real food

Manning, Ivy     
The farm to table cookbook : the art of eating locally

Mather, Robin     
The feast nearby : how I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week)
A charming ode (with recipes) to eating well and locally, on $40 dollars per week, from a recently unemployed food-journalism veteran. In 2009, Robin Mather found herself unemployed. She consequently moved to rural Michigan, where she committed to eating three home-cooked, seasonal, and local meals a day. In essays that chronicle a year of her ambitious project....

Petrini, Carlo     
Slow Food : the case for taste

Robbins, John     
The food revolution : how your diet can help save your life and our world
In this updated edition of the 2001 classic, Robbins details how much has changed over the past decade, with more of us turning toward plant-based diets. But abuses and hazards remain, and he issues a new call to arms, urging us toward a more sustainable, compassionate world.

Shafia, Louisa     
Lucid food : cooking for an eco-conscious life
"A collection of healthy, seasonal, eco-conscious recipes, plus sustainable cooking, lifestyle, and entertaining tips"--Provided by publisher.

Shufer, Vickie     
The everything guide to foraging : identifying, harvesting, and cooking nature's wild fruits and vegetables

Snow, Keith     
The harvest eating cookbook : more than 200 recipes for cooking with seasonal local ingredients
Harvest eating is more than a cookbook, it is a lifestyle that promotes good health and sustainability by encouraging the eating of foods grown locally and naturally without the use of harmful pesticides or other damaging chemicals.

Steele, Jae     
Ripe from around here : a vegan guide to local and sustainable eating (no matter where you live)
Steele underscores the importance of local, sustainable eating and living by helping readers deepen their understanding of organic and local foods, and their positive impact on our health and our planet.

Stein, Stu     
The sustainable kitchen : passionate cooking inspired by farms, forests and oceans

Steinman, David     
Diet for a poisoned planet : how to choose safe foods for you and your family
A guide to safe eating that examines the contaminants in individual food items by an author who fished as a child and went on to testify before Congress as an expert witness on the contamination of his own body by the fish that he ate.

Timmerman, Kelsey     
Where am I eating? : an adventure through the global food economy
"Bridges the gap between global farmers and fishermen and American consumers America now imports twice as much food as it did a decade ago. What does this increased reliance on imported food mean for the people around the globe who produce our food? Kelsey Timmerman set out on a global quest to meet the farmers and fisherman who grow and catch our food, and also worked alongside them: loading lobster boats in Nicaragua, splitting cocoa beans with a machete in Ivory Coast, and hauling tomatoes in Ohio. Where Am I Eating? tells fascinating stories of the farmers and fishermen around the world who produce the food we eat, explaining what their lives are like and how our habits affect them. This book shows how what we eat affects the lives of the people who produce our food. Through compelling stories, explores the global food economy including workers rights, the global food crisis, fair trade, and immigration. Author Kelsey Timmerman has spoken at close to 100 schools around the globe about his first book, Where Am I Wearing: A Global Tour of the Countries, Factories, and People That Make Our Clothes He has been featured in the Financial Times and has discussed social issues on NPR's Talk of the Nation and Fox News Radio Where Am I Eating? does not argue for or against the globalization of food, but personalizes it by observing the hope and opportunity, and sometimes the lack thereof, which the global food economy gives to the world's poorest producers"--|cProvided by publisher.

True, Margo     
The one-block feast : an adventure in food from yard to table
"100 recipes made with ingredients from your yard; how to raise chickens; keep bees; brew beer; make wine, and more; garden plans for 4 seasons"--Cover.

Uliano, Sophie     
The gorgeously green diet : how to live lean and green

Walters, Terry     
Clean food : a seasonal guide to eating close to the source, with more than 200 recipes for a healthy and sustainable you

Waters, Alice     
In the green kitchen : techniques to learn by heart

Waters, Alice     
The art of simple food : notes, lessons, and recipes from a delicious revolution
Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients.--From publisher's description.

Wood, Rebecca Theurer     
The new whole foods encyclopedia : a comprehensive resource for healthy eating
Provides information about the selection, characteristics, storage, use, and medicinal properties of natural fruits and vegetables.

Zissu, Alexandra     
The conscious kitchen : the new way to buy and cook food--to protect the earth, improve your health, and eat deliciously

Search the library catalog for these subjects:
Food Industry and Trade

Food Supply

Plants, Edible--Northwest, Pacific--Identifcation

Sustainable Agriculture

  Olympia Library Staff
August 2016