Download Bet the Farm: How Food Stopped Being Food by Frederick Kaufman PDF
By Frederick Kaufman
A well-known foodstuff journalist follows the path from immense Pizza to sq. tomatoes to exploding nutrients costs to Wall highway, making an attempt determine why we can't all have fit, scrumptious, cheap food
In 2008, farmers grew sufficient to feed two times the world's inhabitants, but extra humans starved than ever before—and so much of them have been farmers. In Bet the Farm, meals author Kaufman units out to find the relationship among the worldwide nutrition procedure and why the nutrition on our tables is getting much less fit and no more scrumptious while the the world's largest nutrition businesses and nutrition scientists say issues are greater than ever. to resolve this riddle, he strikes down the availability chain like a detective fixing a secret, revealing a strength at paintings that's better than Monsanto, McDonalds or any of the opposite quite often mentioned culprits—and way more shocking.
Kaufman's contemporary hide tale for Harper's, "The meals Bubble," provoked controversy in the course of the nutrients international, and resulted in appearances at the NBC Nightly information, MSNBC, Fox enterprise information, Democracy Now, and Bloomberg television, besides gains on nationwide Public Radio and the BBC global Service.* Visits front strains of the nutrients provide approach and nutrition politics as Kaufman visits farms, meals technological know-how study labs, agribusiness giants, the United international locations, the Chicago Mercantile trade, and more
* Explains how nutrition has been financialized and the robust effects of this alteration, together with: the Arab Spring, begun over emerging nutrition costs; farmers being placed into chapter 11; nutrition scientists speeding to make easy-to-transport, homogenized elements rather than scrumptious foods
* Explains how the frenzy for sustainability in foodstuff construction is prone to make every little thing worse, instead of better—and how the increase of speedy nutrition is undesirable for us, yet catastrophic if you happen to won't ever even see a McNugget or frozen pizza
Read Online or Download Bet the Farm: How Food Stopped Being Food PDF
Best food & drink books
Making Homemade Candy (Storey's Country Wisdom Bulletin A-111)
In view that 1973, Storey's nation knowledge announcements have provided functional, hands-on directions designed to assist readers grasp dozens of nation dwelling talents fast and simply. There at the moment are greater than one hundred seventy titles during this sequence, and their extraordinary reputation displays the typical wish of nation and town dwellers alike to domesticate own independence in daily life.
Foodstuff community and Cooking Channel superstar Aida Mollenkamp lays a useful origin for chefs in Keys to the Kitchen. This entire guide collects greater than three hundred cutting edge, modern recipes in addition to colour images, lots of informative illustrations, a considerable approach primer, and important how-to details on topics as wide-ranging as rust removing, throwing a dinner party, and knife talents.
The Chew: Spring Flavors: More than 20 Seasonal Recipes from The Chew Kitchen
Synopsis : The hosts of ABC's hit daylight hours television exhibit The bite deliver you The chunk: Spring Flavors--more than 20 fall recipes and behind-the-scenes dish from their print ebook, to be had in your e-reader, pill or cellular gadget. each day hundreds of thousands of individuals music in and pull up a home-side seat on the Chew's kitchen counter to have a good time existence via foodstuff.
Low Carb High Fat and Paleo Slow Cooking: 60 Healthy and Delicious LCHF Recipes
Sluggish nutrition, within the kind of gradual cooking and out of date domestic cooking, has turn into relatively scorching. wealthy stews, roasts, soups, and shares at the moment are simmering in lots of kitchens. A stew cooked slowly over low warmth for numerous hours works wonders inspite of the best and low cost cuts of meat. The meals looks after itself whereas you’re doing different issues, and some hours later it has developed into an awesome flavor adventure.
- 201 Organic Baby and Toddler Meals: The Healthiest Toddler and Baby Food Recipes You Can Make!
- Eat Right 4 Your Type Personalized Cookbook Type B: 150+ Healthy Recipes For Your Blood Type Diet
- The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market
- Cake Decorating For Dummies
- Edible Mushrooms: Safe to Pick, Good to Eat
Additional resources for Bet the Farm: How Food Stopped Being Food
Example text
Comments: Roasting is probably the best way to prepare, without much risk of overcooking. Cabbage (green, red, Savoy, Napa, Chinese) Harvest: Cut from the plant when heads are compact and firm. Post-harvest handling: Cut the head off the stem and discard the outer leaves. Store in a root cellar, or store in a plastic bag in the refrigerator for 2 to 4 weeks. Prep: Cut away any discolored leaves. Remove the core, usually by cutting the head into quarters first. Blanch: 1½ minutes shredded or sliced Boil: Not recommended Steam: 4 to 5 minutes shredded or sliced Sauté or stir-fry: 4 to 5 minutes shredded or sliced Roast: Not recommended Not recommended Braise: 15 minutes shredded or sliced Preserve: Cold storage.
Comments: If you need sliced leeks, you can wash them after slicing, which is easier than washing them while they’re still whole. Just slice them up, then put the slices in a bowl of water, swish them around, and lift out of the water, leaving the dirt behind. The darker green parts you trim off can be saved for making stock; wash them, throw them into a bag, and store in the freezer until you’re ready to use them. Harvest leaf types when the leaves are large enough to enjoy, taking the leaves from the outside of the head.
Harvest whole plants or individual outer leaves for continued production. Post-harvest handling: Store in a plastic bag in the refrigerator for up to 1 week. Prep: Separate the leaves from the stems to allow stems to cook slightly longer. Blanch: As prep for freezing, 3 to 4 minutes for stems, and 2 to 3 minutes for leaves Boil: 3 to 5 minutes for stems, and 3 to 4 minutes for leaves Steam: 3 to 5 minutes for stems, and 3 to 4 minutes for leaves Sauté or stir-fry: 3 to 4 minutes for stems, and 2 to 3 minutes for leaves Roast: 20 to 25 minutes for stems, and 15 minutes for leaves, both at 450°F (230°C) Grill: Not recommended Braise: 35 to 40 minutes Preserve: Keep in the garden until a hard freeze.