The American Way of Eating: Undercover at Wal-Mart, Applebee’s, Farm Fields and the Dinner Table. By Tracie McMillan
McMillan went undercover in three jobs that feed America, living and eating off her wages in each: California fields, a Wal-Mart produce aisle outside of Detroit, and the kitchen of a New York City Applebee’s to find out why we eat the way we do and the national policies that make it so.

Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse. Celebrity chef Emeril Lagasse explores recipes that will inspire cooks to use organic, locally sourced ingredients throughout the year. Recipes are clear and easy to follow, many beautiful photographs.

Sustainable Market Farming: Intensive Vegetable Production on a Few Acres by Pam Dawling. Drawing on the author’s extensive experience growing a wide variety of organic fruits and vegetables to feed one hundred members of the Twin Oaks community in Virginia, this is a practical compendium on crops, sowing, rotation, cultivation, pests and disease, harvest and storage.

Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver
Noted writer Barbara Kingsolver and her family abandoned the “industrial food pipeline,” vowing that for a year they buy only food raised in their neighborhood, raise it themselves or learn to do without. A thrilling narrative, part memoir, part journalist’s investigation.

Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schorman
A gorgeous book of reflections and recipes illustrating how food is grown and comes to us over the course of a year.

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