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Food for Thought Before You Eat
If one of your New Year’s resolutions is to become more knowledgeable about food, you’ll want to explore these books recommended by the Food Tank (foodtank.org), an organization dedicated to improving food systems around the world. (See our website, www.energytimes.com, for more of the group’s book suggestions.)
Howard G. Buffett, challenged by father Warren to “accomplish something great,”
tackles hunger and poverty around the world.
Simon & Schuster
Blessing the Hands That Feed Us
Vicki Robin goes locavore by eating food sourced from within ten miles
of her Washington State home for one month.
Cows Save the Planet
Judith Schwartz takes a “soil’s-eye view” of problems
currently facing the environment—and comes to an optimistic conclusion.
The Good Food Revolution
Former pro basketball player Will Allen and his organization, Growing Power,
start an urban farm in Milwaukee.
Food Policy in the United States
From international trade to labeling issues, agricultural economist Parke Wilde
explains the complex field of US food policy.
66 Square Feet
Blogger and cook Marie Viljoen documents life in her tiny Brooklyn rooftop garden
through words and pictures; includes recipes.
Stewart, Tabori & Chang
The No Nonsense Guide to World Food
Wayne Roberts shows how corporations influence the global food
system and presents alternatives.
Abigail Carroll chronicles American eating habits from colonial times through
today and describes what mealtimes might look like in the future.
From the Ground Up
In a book that’s part memoir, part organic farming guide, Jeanne Nolan presents her
experiences in creating gardens across Chicago.
More Food Tank Book Picks
Well-known nutrition expert Marion Nestle and The Cartoonist Group
use illustrations to explain the food system.
Agricultural greenhorn Forest Pritchard looks for sustainable ways to save his family’s Virginia farm.
Immersion journalist and religious pilgrim Fred Bahnson examines the links
between food and faith by visiting four gardens.
Simon & Schuster
Small-scale producer Jojo Tulloh takes an in-depth look at the shifting
landscape of food production in London.
Chatto & Windus
Tony Juniper measures the economic value of "natural services"
such as water recycling and carbon absorption.
Sunita Narain and Vibha Varshney present 100 recipes that showcase
the immense biodiversity found throughout India.
Centre for Science and the Environment
Drawing on his travels through desert lands worldwide, Gary Paul Nabhan
provides advice on farming techniques adapted to arid regions. Chelsea Green
Tim Hayward provides illustrated instructions for making smoked salmon, sausages and other foods.
North Dakota food critic Marilyn Hagerty reviews 128 restaurants,
including Grand Fork’s first Taco Bell.