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JAMES BEARD AWARD WINNER IACP Cookbook Award finalist In the face of apocalyptic climate change, a former fisherman shares a bold and hopeful new vision for saving the planet: farming the ocean. Here Bren Smith—pioneer of regenerative ocean agriculture—introduces the world to a groundbreaking solution to the global climate crisis. A genre-defining “climate memoir,” Eat Like a Fish interweaves Smith’s own life—from sailing the high seas aboard commercial fishing trawlers to developing new forms of ocean farming to surfing the frontiers of the food movement—with actionable food policy and practical advice on ocean farming. Written with the humor and swagger of a fisherman telling a late-night tale, it is a powerful story of environmental renewal, and a must-read guide to saving our oceans, feeding the world, and—by creating new jobs up and down the coasts—putting working class Americans back to work.
“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul Greenberg takes us on a journey, examining the four fish that dominate our menus: salmon, sea bass, cod, and tuna. Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. Just three decades ago, nearly everything we ate from the sea was wild. Today, rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex marketplace. Four Fish offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception.
Can you eat like a bear? A sleepy bear awakes in spring and goes to find food. But what is there to eat in April? In May? Follow along and eat like a bear throughout the year: fish from a stream, ants from a tree, and delicious huckleberries from a bush. Fill up your belly and prepare for the long winter ahead, when you'll snuggle into your warm den and snore like a bear once again.
Eat Like a Horse, Drink Like a Fish-- by Tom O'Connor Pdf
In this book, comedian Tom O'Connor celebrates the funnier side of eating, drinking, dieting, exercising, losing weight, gaining weight, cooking, shopping, and all that goes with keeping ourselves fit and healthy.
A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn’t have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance—“a kind of paradise for nose-to-tail cooking”—he learned that “if you’re interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, “a professional glutton.”
Nineteenth-century scientist David Starr Jordan built one of the most important fish specimen collections ever seen, until the 1906 San Francisco earthquake shattered his life's work.
Eat Like You Care by Gary Lawrence Francione,Anna Charlton Pdf
***SPECIAL OFFER***Take $2 OFF per copy purchased through CreateSpace (https://www.createspace.com/4423398) with discount code: Z8RZS95MThis book puts the issue of eating animals squarely on the table.We all claim to care about animals and to regard them as having at least some moral value. We all claim to agree that it's wrong to inflict “unnecessary” suffering and death on animals and--whatever disagreement we may have about when animal use is necessary—we all agree that the suffering and death of animals cannot be justified by human pleasure, amusement, or convenience. We condemn Michael Vick for dog fighting precisely because we feel strongly that any pleasure that Vick got from this activity could not possibly justify what he did.So how can we justify the fact that we kill many billions of land animals and fish every year for food? However “humanely” we treat and kill these animals, the amount of animal suffering we cause is staggering. Yet no one maintains that animal foods are necessary for optimal health. Indeed, mounting empirical evidence points to animal foods being detrimental for human health. But however you evaluate that evidence, there can be no serious doubt that we can have excellent health with a vegan diet. There is also broad consensus that animal agriculture is an ecological disaster. Animal agriculture is responsible for water pollution, air pollution, deforestation, soil erosion, inefficient use of plant protein and water, and all sorts of other environmental harms. The best justification we have for the unimaginable amount of suffering and death that we impose on animals is that they taste good. We enjoy the taste of animal foods. But how is this any different from Michal Vick claiming that his dog fighting operation was justifiable because he enjoyed watching dogs fight? Vick liked sitting around a pit watching animals fight. We enjoy sitting around the summer barbecue pit roasting the corpses of animals who have had lives and deaths that are as bad, if not worse than, Vick's dogs. What is the difference between Michael Vick and those of us who eat animal foods?This book shows that there is no difference, or at least not any difference that matters morally.Francione and Charlton argue that if you think animals matter morally—if you reject the idea that animals are just things—your own beliefs require that you stop eating animal products. There is nothing "extreme" about a vegan diet; what is extreme is the inconsistency between what we say we believe and how we act where animals are concerned.Many of us are uneasy thinking about the animals who end up on our plates. We may have thought about stopping eating animal products but there are many excuses that have kept us from doing so. The authors explore the 30+ excuses they have heard as long-time vegans and address each one, showing why these excuses don't work. Packed with clear, commonsense thinking on animal ethics, without jargon or complicated theory, this book will change the way you think about what you eat.
The Ethics of What We Eat by Peter Singer,Jim Mason Pdf
Peter Singer, the groundbreaking ethicist whom The New Yorker calls the most influential philosopher alive teams up again with Jim Mason, his coauthor on the acclaimed Animal Factories, to set their critical sights on the food we buy and eat: where it comes from, how it is produced, and whether it was raised humanely. The Ethics of What We Eat explores the impact our food choices have on humans, animals, and the environment. Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make healthful, humane food choices. As they point out: You can be ethical without being fanatical.
Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out. "What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD Winner of The Australian Book Industry Association's Illustrated Book of the Year in 2020 Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association A mind-blowing masterpiece from one of the most impressive chefs of a generation. – Jamie Oliver My cookbook of the year. – Yotam Ottolenghi, The Guardian Josh Niland is a genius – Nigella Lawson In The Whole Fish Cookbook, groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat. It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish. There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.
DigiCat Publishing presents to you this special edition of "The Old Man and the Sea" by Ernest Hemingway. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Eat like a viking! Is a handy guide to authentic viking age food. With quick and simple recipes, easy to follow sections on brewing and baking, and a reference list of ingredients, it's perfect for either re-enactors or for anyone who loves cooking on an open fire. A proportion of the proceeds from this book will go towards supporting Moorforge Viking settlement, a living history site offering a unique Viking discovery experience in Gilcrux, Cumbria
Wars have been fought over it, revolutions have been spurred by it, national diets have been based on it, economies have depended on it, and the settlement of North America was driven by it. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod -- frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. Cod is a charming tour of history with all its economic forces laid bare and a fish story embellished with great gastronomic detail. It is also a tragic tale of environmental failure, of depleted fishing stocks where once the cod's numbers were legendary. In this deceptively whimsical biography of a fish, Mark Kurlansky brings a thousand years of human civilization into captivating focus.
