A pioneering urban farmer and MacArthur Genius Award winner points the way to building a new food system that can feed and heal broken communities.
The son of a sharecropper, Will Allen had no intention of ever becoming a farmer himself. But after years in professional basketball and as an executive for Kentucky Fried Chicken and Procter & Gamble, Allen cashed in his retirement fund for a two-acre plot a half mile away from Milwaukee s largest public housing project. The area was a food desert with only convenience stores and fast-food restaurants to serve the needs of local residents.
In the face of financial challenges and daunting odds, Allen built the country s preeminent urban farm a food and educational center that now produces enough vegetables and fish year-round to feed thousands of people. Employing young people from the neighboring housing project and community, Growing Power has sought to prove that local food systems can help troubled youths, dismantle racism, create jobs, bring urban and rural communities closer together, and improve public health. Today, Allen s organization helps develop community food systems across the country.
An eco-classic in the making, "The Good Food Revolution" is the story of Will s personal journey, the lives he has touched, and a grassroots movement that is changing the way our nation eats.
From time immemorial, wild salmon have nourished the people of the Pacific Northwest, forming an integral part of the region's distinctive heritage and culture. The Salmon Recipes invites you to a sumptuous, visual feast drawn from the culinary practices and rich experience of the people of the North Coast, woven into a stunning full-color photographic essay. Mouthwatering recipes showcasing both time-honored and modern artisanal food skills share the page with an eclectic tapestry of captivating voices featuring such luminaries as Susan Musgrave and Robert Davidson.
Ranging from rare, traditional salmon preparation techniques to avant-garde, subtly flavored seafood experiments, the recipes in this collection include:
- Cedar Planked Salmon Topped with Dungeness Crab
- Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust
- Steamed Salmon with Huckleberries
- Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce.
Just as the salmon returns year after year to renew the North Coast and its people, you will return time and time again to sample the pages of this beautiful book with its unique insights into the area's culture, wildlife and rich ecosystems. Profits from The Salmon Recipes will go towards ensuring that British Columbia's coastal waters remain tanker-free.
The influence of spices is often overlooked when it comes to their place in the modern kitchen. They bring the whole world into our homes and have been transforming bland meals into feasts for our palates for centuries. This richly illustrated book is a must have for those who like to add zest to their cooking. Concise introductory chapters provide an insight into the history of spices, with basic facts to help you with regard to where to buy and, how to store, your seasonings. An additional short description is given to make sure you know when the different spices should be added to your culinary concertos.
The spices themselves are sorted by their different flavor notes into five separate sections. Powerful and Dynamic: Earthy Spices. This section deals with such household names as coriander, cumin and cinnamon. Fragrant and Delicate: Floral Spices is next to come. The focus here is on delicate spices such as lavender, saffron and lemongrass. Spices with Staying Power: Balsamic flavors is the next chapter to inspire. Subtle favorites such as basil, rosemary and sage are presented. Penultimately we run into Spices with Spirit and Sass: The Hot Ones. Chilli, garlic and ginger are just a few examples of the hot herbs and spices which provide great backing vocals for any dish. The final chapter deals with the Exquisite, Finely Tuned Mixtures: The Big Hitters. These spice blends, such as five-spice powder, Ras el Hanout and curry powder, succeed in bringing the big, wide, world direrctly into your kitchen. Each spice is presented in a concise profile, providing their origins and distribution, and most importantly how they can be best put to use, with more than one-hundred mouthwatering recipes for every taste and occasion.
An introduction to the world of edible insects, complete with recipes and color photographs.Includes an historical look at the use of edible insects in indigenous cultures. Provides information on where to obtain insects and how to store and prepare them. Includes over 60 gourmet recipes, complete with stunning color photographs. The most wholesome source of protein on earth cannot be found in any supermarket in the United States, but it can be found right in your backyard Insects have been a staple food of almost every indigenous culture, not only because of their delicious flavor but also because they provide a more complete protein than soy, meat, or fish, and are concentrated sources of calcium, niacin, magnesium, potassium, the B-vitamins, and many other nutrients. As the world heads for food shortages in the next century insects can help meet humanity's growing nutritional needs. Creepy Crawly Cuisine tells you everything you need to know to make insects a part of your diet. It includes an overview of the use of edible insects by indigenous cultures, information on where to obtain insects and how to store and prepare them, and over 60 gourmet recipes, complete with stunning color photographs, that let you take the cooking of insects to dazzling culinary heights. As practical as it is unique, Creepy Crawly Cuisine is the ideal gift for followers of the Diet for a Small Planet, adventurous epicures, and cooks who think they have seen it all.
An international assortment of more than 650 meatless recipes representing a host of ethnic culinary traditions includes soups and salads, vegetable dishes, beans and grains, chutneys, and sauces, along with tips on stocking a vegetarian pantry