Results 1 to 2 of 2
- GMO OMG [videorecording] / by Hassler, Rod.; Kunau, Josh(Joshua Alex); Seifert, Jeremy.; Compeller Pictures.; Heartworn Pictures.; MPI Media Group.; Submarine Deluxe (Firm);
Cinematographer, Rod Hassler ; editors, Terry Yates, Jeremy Seifert.Today in the United States, by the simple acts of feeding ourselves, we are unwittingly participating in the largest experiment ever conducted on human beings. Each of us unknowingly consumes genetically engineered food on a daily basis. The risks and effects to our health and the environment are largely unknown. Yet more and more studies are being conducted around the world, which only provide even more reason for concern. We are the oblivious guinea pigs for wide-scale experimentation of modern biotechnology. GMO OMG tells the story of a fathers discovery of GMOs in relationship to his 3 young children and the world around him. We still have time to heal the planet, feed the world, and live sustainably. But we have to start now!E.Blu-ray disc (requires Blu-ray player for playback) ; anamorphic widescreen format (1.85:1 aspect ratio); 5.1, 2.0.- Subjects: Documentary films.; Food sovereignty.; Food; Genetically modified foods.; Genetically modified foods.; Seeds; Transgenic organisms.; Transgenic plants.;
- © c2014., MPI Media Group,
- Available copies: 1 / Total copies: 1
-
unAPI
- Seed to plate, soil to sky : modern plant-based recipes using Native American ingredients / by Frank, Lois Ellen,author.;
Includes bibliographical references and index.Some food historians say that 1491 to 1493 are the years the world began--in terms of food. Prior to 1492, eight plants-corn, beans, squash, chile, tomato, potato, vanilla, and cacao-existed only in the Americas. Italy didn't have the tomato; Ireland didn't have the potato, nor Russia the vodka distilled from it; and there were no chiles in South Asia. When these ingredients crossed the ocean, they drastically transformed the way the Old World would eat and cook forever. Yet the average American, even those who cook with these foods regularly, doesn't know this history. Seed to Plate, Soil to Sky introduces the splendor and importance of Native culinary history and pairs it with delicious Native American-inspired dishes. Grounded in a primer on Native American cuisine and with a necessary discussion of food sovereignty and sustainability, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant based recipes organized by each of the foundational ingredients. Grounded in Southwestern flavors, recipes like Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, share the page-and plate-with essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub for a thoughtful, delicious celebration of Native foods.- Subjects: Cookbooks.; Recipes.; Cooking, American; Indigenous peoples; Vegan cooking.; Indigenous cooking.;
- Available copies: 1 / Total copies: 1
-
unAPI
Results 1 to 2 of 2