How to enjoy great food that is humanely raised, sustainable, nonendangered, and that replenishes the earth, by Jay Weinstein
This volume is a handy addition to the foodie’s library, especially for those with a growing concern over the impact food related activities have on the environment. Agriculture is one of the biggest contributors to green house gases, and standard (read industrialized) practices inflict many insults upon the planet.
These days, its pretty easy to get access to information on where food comes from and how its produced and processed, but it can be quite a maze to research and can be difficult to figure out what choices to make. Weinstein sheds light on many of these issues, including the practices involved in industrial agriculture, and how to negotiate the many choices a conscientious eater might make. While some of this might be old news with the rise of the locavore movement, Weinstein provides great resources on what to eat, for which reasons, and some resources on where to get it. He also does it with a great cheffy flair (see his description of abalone for instance).
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