Ethical Gourmet: How to Enjoy Food That Is Humanely Raised, Sustainable, Nonendangered and That Replenishes the Earth
Author: Jay Weinstein
Over 70 percent of Americans consider themselves environmentalists. More and more of us want to ensure that what we eat doesn't deplete resources, cause animal or human suffering, or lead to pollution. We want our food untainted by antibiotics, pesticides, or growth hormones. But we still want it to taste good! Now Jay Weinstein has written the bible for those who care about both good food and the well-being of the world. The Ethical Gourmet informs readers about how they can make responsible eating choices, explains what "organic" really means, tells readers where ethically raised foods can be purchased, offers advice on choices when dining out, and delves into such controversial topics as genetically modified foods and fair-trade coffee and chocolate.
As enlightened as we'd all like to be, our resolve can waver if ethical eating is unpalatable. By providing 100 healthy, sophisticated, and flavorful recipes, Weinstein makes sure that will never become an issue. The Ethical Gourmet features savory vegetable dishes such as Manchego-Potato Tacos with Pickled Jalapenos; seafood recipes such as Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish; and grain, bean, and legume specialties like Pumpkin Basmati Rice Pilaf. Meat dishes, such as Coco-Vegetable Rice with Tamarind Chicken Skewers, are also included but use the meat more to flavor or spice a dish rather than as the centerpiece.
Publishers Weekly
Navigating the relative morality of buying local, buying organic or buying fairly traded food can be difficult, but this exhaustive guide is an excellent roadmap to socially conscious eating. In the first chapter, "The Politics of Food," Weinstein outlines the ways in which food production has become ironically fraught with destruction in the name of nourishment: environmental decay, wasteful packaging, inhumane treatment of animals and workers, the overuse of antibiotics and increasingly endangered species. By adhering to just a few principles, he argues, we can trade our decadent lifestyles for more sustainable practices. These include eating less meat, and choosing humanely raised game meats; eating more organic produce; choosing farm-raised fish and avoiding overfished species like wild salmon; and buying fairly traded coffee, chocolate and sugar. Weinstein provides a host of sophisticated, flavorful recipes that draw from guilt-free ingredients, like a vegetarian Moroccan Squash Tagine with Couscous and a Terrine of Duck Liver, a humane alternative to foie gras. A graduate of the Culinary Institute of America and contributor to the New York Times and Travel & Leisure, Weinstein is passionately serious about culinary ethics, but he is equally serious about the pleasures of eating. (June) Copyright 2006 Reed Business Information.
School Library Journal
Adult/High School-Weinstein seeks to unwrap the politics and lay bare the facts of ecological destruction caused by American cello-wrapped consumerism. Global warming due to deforestation, chemical pollution of our water supply, and depletion of our natural resources through overproduction are just a few of the agricultural hot topics that he covers in the opening chapter. He goes on to provide an Earth-conscious eater's guide to buying and preparing food. His ideas are simple: eat local, eat organic, and support ethical farming practices that respect workers, livestock, and the land. Each chapter is organized by food group, with a description of what to look for when buying, and several healthful Earth-friendly recipes. A lot of useful Web sites help readers find out more about the foods and agricultural practices described. The author is a trained chef and food writer who is passionate about educating Americans about their eating habits. His insights and suggestions are in stark contrast to the appetite of the average adolescent. This book may be an eye-opener and mouth-closer for many teens accustomed to fast food, and a natural extension of practical how-tos for those already influenced by Eric Schlosser's Fast Food Nation (Houghton, 2001).-Brigeen Radoicich, Fresno County Office of Education, CA Copyright 2006 Reed Business Information.
Interesting book: Taste of Indonesia or Cal A Vie Living
Gardener's Yoga: Bend & Stretch, Dig & Grow
Author: Veronica DOrazio
Gardening is considered a contemplative, gentle pastime, but it makes many demands on the human body. The 21 yoga positions in this colorful guide are intended to energize gardeners so they can enjoy planting, mulching, digging, and harvesting without the aching back and sore knees. The first section, "Breaking Ground," emphasizes warming up the spine and gently engaging the hips, back, and neck. Section two, "Planting Seeds," focuses on standing and balancing poses. The last section, "Harvest," covers relaxation, elongating tired muscles, and refocusing the spirit. Yoga balances the central nervous system, tones and cleanses the internal organs, strengthens the circulatory system, and promotes an overall sense of well-being and contentment. This guide draws on that ancient discipline to transform taxing activities — from crawling between rows to weed and squatting for hours to plant seedlings to digging out new beds and watering — into rituals of rejuvenation for mind, body, and spirit.
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