{"title":"Food \u0026 Drink","description":null,"products":[{"product_id":"unprocessed-my-city-dwelling-year-of-reclaiming-real-food-paperback","title":"Unprocessed: My City-Dwelling Year of Reclaiming Real Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMegan Kimble\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the tradition of Michael Pollan's bestselling\u003cem\u003e In Defense of Food \u003c\/em\u003ecomes this remarkable chronicle, from a founding editor of \u003cem\u003eEdible Baja Arizona\u003c\/em\u003e, of a young woman's year-long journey of eating only whole, unprocessed foods--intertwined with a journalistic exploration of what \"unprocessed\" really means, why it matters, and how to afford it.\u003c\/p\u003e\u003cp\u003eIn January of 2012, Megan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. \u003cem\u003eUnprocessed \u003c\/em\u003eis the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while earning an income that fell well below the federal poverty line.\u003c\/p\u003e\u003cp\u003eWhat makes a food processed? As Megan would soon realize, the answer to that question went far beyond cutting out snacks and sodas, and became a fascinating journey through America's food system, past and present. She learned how wheat became white; how fresh produce was globalized and animals industrialized. But she also discovered that in daily life, as she attempted to balance her project with a normal social life--which included dating--the question of what made a food processed was inextricably tied to gender and economy, politics and money, work and play.\u003c\/p\u003e\u003cp\u003eBacked by extensive research and wide-ranging interviews--and including tips on how to ditch processed food and transition to a real-food lifestyle--\u003cem\u003eUnprocessed\u003c\/em\u003e offers provocative insights not only on the process of food, but also the processes that shape our habits, communities, and day-to-day lives.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMegan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she knew that she cared about where her food came from, how it was made, and what it did to her body--so she decided to go an entire year without eating processed foods. \u003cem\u003eUnprocessed\u003c\/em\u003e is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while she was a busy, broke city-dweller.\u003c\/p\u003e\u003cp\u003eWhat makes a food processed? The answer to that question went far beyond cutting out snacks and sodas, and led to a fascinating journey through America's food system, past and present. Megan learned how wheat became white, how fresh produce was globalized, and how animals were industrialized. But she also discovered that in daily life--conjuring meals while balancing a job, social life, and even dating--our edible futures are inextricably tied to gender and economy, politics and money, work and play.\u003c\/p\u003e\u003cp\u003eBacked by extensive research and wide-ranging interviews, and including tips on how to ditch processed food and transition to a real-food lifestyle, \u003cem\u003eUnprocessed\u003c\/em\u003e offers provocative insights not only on the process of food but also the processes that shape our habits, communities, and day-to-day lives. \u003c\/p\u003e--Sierra Club\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMegan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she knew that she cared about where her food came from, how it was made, and what it did to her body--so she decided to go an entire year without eating processed foods. \u003cem\u003eUnprocessed\u003c\/em\u003e is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while she was a busy, broke city-dweller.\u003c\/p\u003e\u003cp\u003eWhat makes a food processed? The answer to that question went far beyond cutting out snacks and sodas, and led to a fascinating journey through America's food system, past and present. Megan learned how wheat became white, how fresh produce was globalized, and how animals were industrialized. But she also discovered that in daily life--conjuring meals while balancing a job, social life, and even dating--our edible futures are inextricably tied to gender and economy, politics and money, work and play.\u003c\/p\u003e\u003cp\u003eBacked by extensive research and wide-ranging interviews, and including tips on how to ditch processed food and transition to a real-food lifestyle, \u003cem\u003eUnprocessed\u003c\/em\u003e offers provocative insights not only on the process of food but also the processes that shape our habits, communities, and day-to-day lives. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 23, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914739880280,"sku":"9780062382467","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NjE2YqDKhN9780062382467.webp?v=1792781696"},{"product_id":"hungry-for-change-beyond-the-paleo-diet-paperback","title":"Hungry for Change: Beyond the Paleo Diet - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNiklas Gustafson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn Hungry for Change: Beyond the Paleo Diet, Niklas Gustafson offers us a thorough and detailed explanation of all aspects of the food we eat: from the vested interests of the food industry - one of the most powerful in the world - to the disastrous consequences of consuming too many refined carbohydrates and sugars. Hungry for Change provides the key elements to help us turn away from foods that potentially do us harm and, instead, to choose the most suitable foods for our body to thrive and be as healthy as possible. To help put into practice what is essentially a revolutionary change in our eating habits, the second part of the Hungry for Change contains a wide range of recipes based on an approach to nutrition that allows us to continue to evolve through more beneficial and healthier foods for our body. Whilst being healthy, these recipes are delicious and, in most cases, simple to prepare. Although the roots of the book are found in the Paleo Diet and its principles, this book goes further. Niklas Gustafson encourages us to listen to our bodies again and understand what feels good to us, without imposing norms or rules. He reminds us of the importance of rest, of contact with nature, of re-enjoying those around us, of living in a responsible way. In short, he proposes a change in our lifestyle to help us live longer, better and happier.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eNiklas Gustafson\u003c\/b\u003e is a Swedish businessman based in Spain since 1999. He specialises in nutrition and healthy living and is the co-founder of Natruly, a brand of natural foods inspired by the paleo diet. In 2018 within Alianza Editorial's Singular Books collection, he published \u003ci\u003eChange what you eat and change the world, The Natural Athlete: beyond the paleo diet\u003c\/i\u003e, wherein he invites readers to forget weight loss diets and calorie calculators, advocating instead food value based on its nutritional quality and what it contributes to the body.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 254\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 06, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915447144792,"sku":"9781912969326","price":34.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YxOVngTqQ99781912969326.webp?v=1792788841"},{"product_id":"native-american-cooking-an-indian-cookbook-with-legends-and-folklore-paperback","title":"Native American Cooking An Indian Cookbook With Legends, And Folklore - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eG. W. Mullins\u003c\/b\u003e (Author), \u003cb\u003eC. L. Hause\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"Native American Cooking An Indian Cookbook with Legends, and Folklore\" presents a rich history of the native American Indians through food and stories of their past. Containing more than 320 pages in 6x9 format, this book is packed with recipes, a large collection of native inspired art and entertaining stories about life, beliefs, hunting, and of course food.\u003c\/p\u003e\u003cp\u003eNative Americans were not only experts at hunting wild game, but they also were excellent farmers. Their foods have always been creative, different and flavorful. They were known to cultivate crops in high, arid desert regions that required elaborate irrigation systems. Wild plants were also used abundantly to supplement the diet. Nothing was wasted, even the roots were often ground into powders to be used breads and other foods.\u003c\/p\u003e\u003cp\u003eIncluded in this book is a large collection of recipes that have been chosen from many tribes located throughout the United States and Canada. Also included are a collection of stories both related to food, which offer life lessons and tell us of a past that has been somewhat forgotten. Some recipes are tradition while others have been redeveloped over the years to include new ways of cooking and include new spices and ingredients. The recipes in this collection have been chosen in a way to stay true to the Native experience.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 324\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.68 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 22, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915776725336,"sku":"9781645168690","price":25.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/TRIGvWTVWb9781645168690.webp?v=1792792670"},{"product_id":"noongar-bush-tucker-bush-food-plants-and-fungi-of-the-south-west-of-western-australia-paperback","title":"Noongar Bush Tucker: Bush Food Plants and Fungi of the South-West of Western Australia - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVivienne Hansen\u003c\/b\u003e (Author), \u003cb\u003eJohn Horsfall\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBefore the colonisation of Australia, Aboriginal Australians lived on a wonderful larder of fresh fruit, vegetables and lean meat, in a land largely free from disease, with more exercise, less stress and supportive communities.\u003c\/p\u003e\u003cp\u003eToday, in Aboriginal communities all over Australia, there are higher instances of heart disease, type 2 diabetes, renal disease, some types of cancer and lung diseases than in the general population.\u003c\/p\u003e\u003cp\u003eThis book is an attempt to preserve bush tucker knowledge for future generations of Aboriginal and non- Aboriginal people to ensure the information is not lost with the passing of Elders.\u003c\/p\u003e\u003cp\u003eThe authors describe over 260 species of the edible plants and fungi that were regularly gathered by the Noongars of the Bibbulmun Nation of the south-west of Western Australia before and after colonisation.Many of these plants and fungi are difficult to find today because of land clearing for crops and thefarming of sheep and cattle.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 450\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.22 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 01, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916102799704,"sku":"9781760800420","price":50.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8rf_X_sYm49781760800420.webp?v=1792799535"},{"product_id":"chimi-nuam-native-california-foodways-for-the-contemporary-kitchen-hardcover","title":"Chími Nu'am: Native California Foodways for the Contemporary Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSara Calvosa Olson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMore than seventy delectable recipes that bring California's Indigenous cuisines into kitchens today.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFinalist for the 2023 Glenn Goldman Award for Cooking, Chosen by the California Booksellers Alliance\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eIn this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning \"Let's eat!\" in the Karuk language, \u003ci\u003eChími Nu'am\u003c\/i\u003e shares the author's delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing.\u003c\/p\u003e\u003cp\u003eCalvosa Olson has spent many years connecting her family's foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson's table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, \u003ci\u003eChími Nu'am\u003c\/i\u003e welcomes readers in with Calvosa Olson's politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.\u003c\/p\u003e\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSara Calvosa Olson\u003c\/b\u003e (Karuk) is a food writer and editor living in the Bay Area with her husband and two teenage sons. Her work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. Her writing has appeared in \u003ci\u003eNews from Native California\u003c\/i\u003e and\u003ci\u003e Edible Shasta-Butte\u003c\/i\u003e. Visit her website at akihsara.com, and follow her on Instagram at @thefrybreadriot. She lives in Mill Valley, California, which is the unceded ancestral homeland of the Coast Miwok.\u003c\/p\u003e\u003cbr\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 10.08 x 7.56 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 05, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916534321496,"sku":"9781597146159","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NSwa1KXv4X9781597146159.webp?v=1792803383"},{"product_id":"the-world-of-niagara-wine-paperback","title":"The World of Niagara Wine - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Ripmeester\u003c\/b\u003e (Editor), \u003cb\u003ePhillip Gordon Mackintosh\u003c\/b\u003e (Editor), \u003cb\u003eChristopher Fullerton\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eThe World of Niagara Wine is a transdisciplinary exploration of the Niagara wine industry. In the first section, contributors explore the history and regulation of wine production as well as its contemporary economic significance. The second section focuses on the entrepreneurship behind and the promotion and marketing of Niagara wines. The third introduces readers to the science of grape growing, wine tasting, and wine production, and the final section examines the social and cultural ramifications of Niagara's increasing reliance on grapes and wine as an economic motor for the region. The original research in this book celebrates and critiques the local wine industry and situates it in a complex web of Old World traditions and New World reliance on technology, science, and taste as well as global processes and local sociocultural reactions. Preface by Konrad Ejbich.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMichael Ripmeester\u003c\/b\u003e is in the Department of Geography at Brock University. \u003cbr\u003e\u003cb\u003ePhillip Gordon Mackintosh\u003c\/b\u003e is a faculty member in the Department of Geography at Brock University.\u003cbr\u003e\u003cb\u003eChristopher Fullerton\u003c\/b\u003e is a faculty member in the Department of Geography at Brock University.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 295\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 22, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916763042136,"sku":"9781554583607","price":45.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/HibsABiNal9781554583607.webp?v=1792806975"},{"product_id":"lloyds-the-gentlemen-at-the-coffee-house-paperback","title":"Lloyd's: The Gentlemen At The Coffee-House - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRalph Straus\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eLloyd's: The Gentlemen at the Coffee-House is a book written by Ralph Straus that delves into the history and culture of Lloyd's of London, one of the world's most renowned insurance marketplaces. The book provides a detailed account of the coffee-house culture that gave birth to Lloyd's, tracing its origins from the early 18th century to the present day.The author takes readers on a journey through the development of Lloyd's, from its humble beginnings as a small group of merchants meeting at Edward Lloyd's coffee-house to discuss maritime insurance, to its current status as a global insurance market with a reputation for innovation and excellence.Along the way, Straus introduces readers to the colorful characters who have shaped Lloyd's over the centuries, including famous underwriters such as Edward Chapman, Cuthbert Heath, and David Colville. He also explores the impact of major events on the market, such as the San Francisco earthquake of 1906 and the terrorist attacks of 9\/11.Through interviews with Lloyd's insiders and extensive research, Straus offers readers a behind-the-scenes look at the workings of the market, including its unique system of syndicates and the role of brokers and underwriters. He also examines the challenges facing Lloyd's in the modern era, such as increased competition and the impact of technology on the insurance industry.Overall, Lloyd's: The Gentlemen at the Coffee-House is a fascinating and comprehensive exploration of one of the world's most important financial institutions, offering insights into its history, culture, and future direction.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 360\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916900503896,"sku":"9781432575236","price":50.33,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2KZ3sQy-3R9781432575236.webp?v=1792810410"},{"product_id":"reaping-what-she-sows-how-women-are-rebuilding-our-broken-food-system-hardcover","title":"Reaping What She Sows: How Women Are Rebuilding Our Broken Food System - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNancy Matsumoto\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA James Beard Award winner celebrates the women heroes who are fighting against the Big Food system--and asks the question: How \u003ci\u003eshould\u003c\/i\u003e we eat?\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWhen 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? \u003cp\u003e\u003c\/p\u003eWith in-depth, on-the-ground reporting, Nancy Matsumoto introduces readers to the women changemakers who are building local and regional supply chains, from the maverick farmers, millers, and bakers bringing back local grain economies; the brewers, distillers, and winemakers who are regenerating land and ecosystems; indigenous and diasporic seed savers, and many more changemakers. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eReaping What She Sows\u003c\/i\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eNancy Matsumoto is a Toronto- and New York City-based writer and editor who covers food, agriculture, and the environment. With Michael Tremblay, she is the author of the book \u003ci\u003eExploring the World of Japanese Craft Sake: Rice, Water, Earth, \u003c\/i\u003e which won a James Beard Media Award. Her articles have appeared in \u003ci\u003eThe Wall Street Journal, NPR, Saveur, Food \u0026amp; Wine, \u003c\/i\u003e and \u003ci\u003eCivil Eats.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 9.1 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 28, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917008343384,"sku":"9781685892036","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jWocuWJLZb9781685892036.webp?v=1792813955"},{"product_id":"beer-terroir-place-and-taste-in-the-pre-prohibition-rocky-mountain-west-paperback","title":"Beer Terroir: Place and Taste in the Pre-Prohibition Rocky Mountain West - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBraden Neihart\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003ci\u003eBeer Terroir\u003c\/i\u003e seeks to understand how the application of the concept of terroir--a term typically applied to wines--to beer can help us further our understanding not only of the beverage but also of the humans that occupy regions. It covers the main aspects of terroir-ingredients, soils, landscapes, history, culture, etc- and shows that approaching beer history conceptually rather than strictly stylistically, by brand, or by region opens up new avenues of research and illumination. The book focuses on a fairly large region - The American Rocky Mountain West - and takes a deep and wide dive into its history. It explores a number of questions: how did the human, organic, geographical, and economic landscape of the Rocky Mountains impact beer production and flavor; and, in what ways is there a shared sense of terroir between disparate parts of the Rockies, or is the terroir hyper focused on localities and not transalpine? Is there a unified sense of beer terroir, or do different regions believe their beer to vary from other mountainous regions? What evidence is there that the beer brewed in this region is indeed palpably different from other places in the US? Terroir comprises multiple elements, and each chapter looks at a particular aspect of beer terroir in the Rocky Mountain Region. The book covers the emergence of terroir during the Pre Prohibition period which saw the emergence of a beer drinking culture in the region, as American Indians in this region were indisposed to fermented beverages. Pre-Prohibition many brewers had to use local ingredients and ensure they had a supply for their customers. Many breweries were small, local, and imported only ingredients, particularly hops, that they could not grow. The book is aimed at those interested in the history of beer and brewing and in The Rocky Mountains as a region, as well as in the culture and history of foodways\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.35 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58917069521240,"sku":"9781800506916","price":51.21,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EVDTWsQAsg9781800506916.webp?v=1792814033"}],"url":"https:\/\/usa-markt.com\/collections\/books-social-science-food-drink.oembed","provider":"usa-markt","version":"1.0","type":"link"}