local foods

"Focusing on local products, sustainability, and popular farm-to-fork dining trends, Earth Eats: Real Food Green Living compiles the best recipes, tips, and tricks to plant, harvest, and prepare local food. Along with renowned chef Daniel Orr, Earth Eats radio host Annie Corrigan presents tips, grouped by season, on keeping your farm or garden in top form, finding the best in-season produce at your local farmers' market, and stocking your kitchen effectively. The market section showcases what locally produced food will be available throughout the year, and the kitchen section is amply stuffed with more than 200 delicious, original, and tested recipes, reflecting the dishes that can be made with these local foods. In addition to tips and recipes, Corrigan and Orr profile individuals who are on the front lines of the changing food ecosystem, detailing the challenges they and the local food movement face. With more than 80 color photos, Earth Eats showcases local food at its finest and features everything the local grower and food enthusiast needs to know all year round, including how to cook up a healthy compost heap, nurture a failing bee colony, create an all-natural deer repellant, and ferment delicious vegetables."--.

Describes a variety of invasive species and how humans can consume them as food to both help the environment and solve the global hunger crisis. Discusses how to eat insects, nutria, carp, periwinkle snails, and a variety of weeds among other invasive species. Includes activities, recipes, color photographs, a glossary, and further resources.

Contains 150 alphabetically arranged entries that provide information on topics related to organic food and farming, sustainable food initiatives, and local food production and consumption, and includes photographs, a chronology, and a bibliography.

" ... this ... cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food. Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from Yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest. All the dishes are very simple ... And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch"--Amazon.com.

Discusses how the fish industries have changed in the United States and what can be done to preserve the industry as well as the fish.

Discusses how the fish industries have changed in the United States and what can be done to preserve the industry as well as the fish.

Explores the trend toward eating locally grown food, including its historical origins, and the benefits and challenges of the practice.

When Alisa Smith and J.B. MacKinnon decide to experiment with foods for one year, they only ate foods produced within 100 miles of their home. Describes their interesting encounters and connections with the people that produced the foods they ate.

Discusses ways to obtain community food security in urban areas; local food processing, storage and distribution systems; farmers' markets and community supported agriculture; local fresh food initiatives in schools; and ending city food deserts.