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30 easy ways to join the food revolution : a sustainable cookbook / by Hunter, Ollie,author.;
30 Ways to Join the Food Revolution is the first book of its kind to present sustainable eating with a fail safe 30-way recipe plan for readers to follow and cook from. Based on the simple principle that local ingredients equal the lowest possible carbon footprint, Ollie Hunter endeavours to eat sustainable, desirable and delicious food. Organized into four main chapters: Zero Waste, Organic and Seasonal, 50% of Produce within 30 Miles and What is Sustainability? From fresh soda bread and perfectly prepared scrambled eggs to zingy tomato and raspberry salad and a homemade paprika bean stew, you'll discover that maximum sustainability can also mean maximum flavour. The plan is packed with inspiration from international cuisines without the environmentally damaging air miles.
Subjects: Cookbooks.; Recipes.; Cooking (Natural foods); Sustainability.;

Raw dog : the naked truth about hot dogs / by Loftus, Jamie,author.;
Includes bibliographical references."Part travelogue, part culinary history, all capitalist critique--comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now. Hot dogs. Poor people created them. Rich people found a way to charge fifteen dollars for them. They're high culture, they're low culture, they're sports food, they're kids' food, they're hangover food, and they're deeply American, despite having no basis whatsoever in America's Indigenous traditions. You can love them, you can hate them, but you can't avoid the great American hot dog. Raw Dog: The Naked Truth About Hot Dogs is part investigation into the cultural and culinary significance of hot dogs and part travelog documenting a cross-country road trip researching them as they're served today. From avocado and spice in the West to ass-shattering chili in the East to an entire salad on a slice of meat in Chicago, Loftus, her pets, and her ex eat their way across the country during the strange summer of 2021. It's a brief window into the year between waves of a plague that the American government has the resources to temper, but not the interest. So grab a dog, lay out your picnic blanket, and dig into the delicious and inevitable product of centuries of violence, poverty, and ambition, now rolling around at your local 7-Eleven."--
Subjects: Loftus, Jamie; Diners (Restaurants); Fast food restaurants; Frankfurters;

Dinner with the president : food, politics, and a history of breaking bread at the White House / by Prud'homme, Alex,author.;
Includes bibliographical references and index."Perhaps the most significant meals in the world have been consumed at 1600 Pennsylvania Avenue by the presumptive leaders of the free world. Thomas Jefferson had an affinity for eggplant and FDR for terrapin stew. Nixon ate a lump of cottage cheese topped with barbecue sauce every day and Obama regularly had arugula. Now, Alex Prud'homme takes us to the dining tables of the White House to look at what the presidents chose to eat, how the food was prepared and by whom, and the context in which the meals were served, making clear that every one of these details speaks volumes about both the individual president and the country he presided over. We see how these gustatory messages touch on not only sometimes curious personal tastes, but also local politics, national priorities, and global diplomacy-not to mention all those dinner-table-conversation-taboos: race, gender, class, money, and religion. The individual stories are fascinating in themselves, but taken together-under the keen and knowledgeable eye of Prud'homme-they reveal that food is not just food when it is desired, ordered, and consumed by the President of the United States"--
Subjects: Biographies.; Personal narratives.; White House (Washington, D.C.); Food habits; Food; Presidents;

Reaping what she sows : how women are rebuilding our broken food system / by Matsumoto, Nancy,author.;
Includes bibliographical references."A James Beard Award winner celebrates the women heroes who are fighting against the Big Food system -- and asks the question: How should we eat? When the Covid-19 pandemic ripped through global food supply chains, it threatened the livelihoods of farmers, created shortages in supermarkets, and revealed a startling truth to consumers: the food system is broken, and large corporations did the breaking. An idea began to take hold -- what if we could return to a time when our needs were met by the farmers in our own communities, rather than a commodity, Big Food system that favors profit above all else? With in-depth, on the ground reporting, Nancy Matsumoto introduces readers to the women changemakers who are building out local and regional supply chains to combat the destructive effects of Big Food -- from the founder of a women-led rice cooperative who is fighting Black land loss, to the Indigenous women who own and operate the first kelp hatchery on the American east coast, and more. Reaping What She Sows offers a blueprint for what eating enjoyably, sustainably, and ethically looks like today. Essential for those who are concerned about climate change, their own health, and the lack of choice and transparency in the global food supply chain"--
Subjects: Food supply; Sustainable agriculture.; Women in agriculture.;

East Side Sushi. by Lucero, Anthony,film director.; Elizabeth, Diana,actor.; Jade, Kaya,actor.; Duarte, Rodrigo,actor.; Takeuchi, Yutaka,actor.; Samuel Goldwyn Films (Firm),dst; Kanopy (Firm),dst;
Diana Elizabeth Torres, Kaya Jade Aguirre, Rodrigo Duarte Clark, Yutaka TakeuchiOriginally produced by Samuel Goldwyn Films in 2014.This critically acclaimed indie favorite was the winner of awards at 9 different film festivals, including Best Narrative Feature at SF Indie Fest.Single mom Juana can slice and dice anything with great speed and precision. After working at a fruit-vending cart for years, she decides to take a job at a local Japanese restaurant. Intrigued by the food, she learns to make a multitude of sushi on her own. Eventually she attempts to become a sushi chef, but is unable to because she is the 'wrong' race and gender. Against all odds, she embarks on a journey of self-discovery, determined to not let anyone stop her from achieving her dream.Mode of access: World Wide Web.
Subjects: Feature films.; Motion pictures.; Drama.; Independent films.;

The power of pulses : saving the world with peas, beans, chickpeas, favas & lentils / by Jason, Dan,author.; Malone, Hilary,author.; Eathorne, Alison Malone,author.;
Includes bibliographical references and index.For those who are committed to increasing self-reliance and supporting locally available food sources, pulses are an often-overlooked source of ethical protein. Dan Jason, owner of Salt Spring Seeds, is a long-time advocate of pulses as a healthy and environmentally responsible alternative to meat and tofu. Talented foodie-sister team Hilary Malone and Alison Malone Eathorne collaborate with Jason to create 40+ vegetarian recipes featuring fresh and inventive uses for the garden's bounty, including Broad Bean Succotash with Fresh Ricotta and Poached Eggs on Toast, Crispy Chickpea Power Bowl with Kale, Quinoa and Dukkah Crunch and even Black Bean Brownies with Espresso Ganache. Vibrantly illustrated, this exciting garden-to-kitchen volume is sure to inspire readers to harness the power of pulses.
Subjects: Cookbooks.; Vegetarian cooking.;

A taste of Prince Edward County : a guide to the people, places & food of Ontario's favourite getaway / by Johns, Chris,author.; Lam, Johnny C. Y.,photographer.;
This comprehensive, elegant guide covers hotels, restaurants, wineries, local attractions, and much more, along with itinerary suggestions showcasing the best of what Prince Edward County has to offer. With profiles of key people behind some of the county's most beloved establishments, this book goes beyond typical guidebook territory. A Taste of Prince Edward County also includes a selection of recipes and wine pairings from chefs and restaurateurs based in the area, all inspired by the culinary bounty PEC has to offer. And with his signature warmth and humour, food and travel writer Chris Johns teams up with local county photographer Johnny C. Y. Lam to provide readers with a stunningly beautiful insider's look into one of the top travel destinations in Canada.
Subjects: Guidebooks.; Cookbooks.; Cooking, Canadian; Food;

The chef / by Patterson, James,1947-author.; DiLallo, Max,author.;
Police detective by day, celebrity food truck chef by night, now Caleb Rooney has a new title: Most Wanted. In the Carnival days leading up Mardi Gras, Detective Caleb Rooney comes under investigation for a murder he is accused of committing in the line of duty--as a Major Crimes detective for the New Orleans Police Department. Has his sideline at the Killer Chef food truck given him a taste for murder? While fighting the charges against him, Rooney makes a pair of unthinkable discoveries. His beloved city is under threat of attack. And these would-be terrorists may be local.
Subjects: Thrillers (Fiction); Police; Cooks; Murder; Detective and mystery stories;

A bold return to giving a damn : one farm, six generations, and the future of food / by Harris, Will,III,author.;
"From a pioneer of the regenerative agriculture movement, a memoir-meets-manifesto on betting the farm on a better future for our food, animals, land, local communities, and our climate. Featured in Food and Country, premiering at Sundance 2023. Raised as a fourth-generation farmer, when Will Harris inherited White Oak Pastures he was a full-time commodity cowboy who played hard and fast with every tool the system offered--chemicals, antibiotics, steroids, and more. His ancestors had built a highly profitable, conventionally-run machine, but over time he found himself disgusted with the excess, cruelty, and smalltown devastation this system entailed. So he bet the farm on forging a different way of doing things. One that works with nature not against it, and bridges the quickly widening delta between consumers and their food. Armed with tenacity, conviction and an outsized tolerance for risk, Harris called his approach "radical traditional" and it made him the pioneer of regenerative agriculture long before the phrase existed. At once an intimate, multi-generational memoir and a microcosm of American agriculture at large, A BOLD RETURN TO GIVING A DAMN offers a pathway back to producing food the right way. At a time when food supply chains are straining, climate-induced catastrophes are playing havoc with harvests, and concern around who owns America's farmland are more prescient than ever, Will Harris urges us to consider where the food we eat really comes from, and to re-connect to the places and people who raise what we eat each day. With keen storytelling, a good dose of irreverence, and an unflinching willingness to speak truth to power, Harris shows us why it's never been more important to know your farmer than now"--
Subjects: Biographies.; Personal narratives.; Harris, Will, III.; Agriculture.; Animal welfare.; Farms.;

Apron strings : navigating food and family in France, Italy, and China / by Wong, Jan,author.;
"Jan Wong knows food is better when shared, so when she set out to write a book about home cooking in France, Italy, and China, she asked her 22-year-old son, Sam, to join her. While he wasn't keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an opportunity he couldn't pass up. On their journey, Jan and Sam live and cook with locals, seeing how globalization is changing food, families, and cultures. In southeast France, they move in with a family sheltering undocumented migrants. From Bernadette, the housekeeper, they learn classic French family fare such as blanquette de veau. In a hamlet in the heart of Italy's Slow Food country, the locals teach them how to make authentic spaghetti alle vongole and a proper risotto with leeks. In Shanghai, they cook firecracker chicken and scallion pancakes with the nouveaux riches and their migrant maids, who are part of the biggest demographic shift in world history. Along the way, mother and son explore their sometimes-fraught relationship, uniting--and occasionally clashing--over their mutual love of cooking. A memoir about family, an exploration of the globalization of food cultures, and a meditation on the complicated relationships between mothers and sons, Apron Strings is complex, unpredictable, and unexpectedly hilarious."--
Subjects: Wong, Jan; Food; International cooking.; Globalization.; Families.;

Results 31 to 40 of 73 | « previous |