Organic Meat

Category: Rawfood & Organics

organic meat

Organic Meat Standards

This T-Shirt is 100% Organic Men’s Tee (Rude Meat)

$16.95

The Quick and Easy Organic Gourmet: Delicious, Healthy Meals Without Meat,…

$6.95

THIS T-SHIRT IS 100% ORGANIC RUDE MEAT Sexual T-shirt

$13.95

Organic Cotton Reusable Mesh Produce Bag (3 Pack)

$13.95

Many cities are eliminating plastic shopping (checkout) bags, but they have failed to address the fact that on most trips to the market we also use 6 to 8 plastic produce bags. Our Reusable Mesh Produce Bags eliminate the need for plastic bags. They are made of UNBLEACHED ORGANIC COTTON material. Although higher in cost, unbleached organic cotton provides huge benefits to the environment and our h…

Beyond Gourmet Ubleached Cheesecloth

$2.45

Beyond Gourmet Cheesecloth 2 Square Yards “Green Seal of Approval” – Recycled Packaging. Imported from Sweden….

Organic Bamboo Cutting Board Formaldehyde Free

$24.99

ECOBOO18 Features: -Cutting board.-Material: Formaldehyde Free and Organic Bamboo.-No chemicals used.-Two-Tone design.-Hand wash. Dimensions: -Dimensions: 1” H x 12” W x 18” D….

Manly Mans Sausage & Nut Tote

$49.99

Manly Man Sausage and Cheese Gift:

Your manly man will enjoy the truly manly snacks and gourmet treats in the Sausage and Nut Tote gift basket. Meats and cheeses galore and a variety of nuts will tempt his taste buds. The lovely wooden gift tote will last long after all the treats have disappeared. Send your manly man this Sausage and Nut Tote gift basket!

This Gift Includes:

* Stone Wheat…

Executive Antique Truck Gift Basket – Medium

$62.99

For the antique buff or the truck fanatic this is the perfect gift for the man in your life. A beautiful solid wood antique truck carries a load of sweet and savory goodies that can be enjoyed at home or at the office. After the goodies have been devoured the lovely truck remains to grace the gentleman s desk or mantel. You re sure to please when you select this man s gift basket.15 Solid Wood Sta…

Wallmonkeys Peel and Stick Wall Decals – Nourishment – Removable Graphic

WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l…

Food, Inc.

$7.00

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that’s been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA. Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farm…

Raise the Steaks

$1.99

…

How to Process Poultry – A Complete Guide: Start to Finish

$27.95

Nels Youngberg is the owner and operator of Mineral Springs Poultry Processing Plant in Willamina, Oregon. Nels has 30 years of experience processing all types of poultry: chickens, turkeys, ducks, geese, and game birds such as pheasants, quail and chukars. Nels has been a consultant for custom processing plants in the state of Oregon for several years. In this informative DVD, Nels shares his vas…

HAPPYBABY Organic Baby Food, Stage 3, Chick Chick, 4-Ounce Pouch (Pack of 16)

$15.50

HAPPYBABY organic baby food, stage 3, chick chick is a meat and veggie mix combined with super grains–perfect for babies who are seven months or older. It is a unique premium recipe that is sure to please your baby’s palette. It is all organic with 100% natural ingredients, no pesticides, no chemical fertilizers, no genetic modifications, and no preservatives. Made out of organic sweet pota…

A Field Guide to Buying Organic

$14

The definitive guide to healthful, affordable food shopping in the Organic Age—from a pioneer in the organic movementWhat does it really mean when a food is labeled organic? While many of us believe there are good reasons to buy organic, what exactly are they? The authors of this indispensable handbook sift fact from fiction to help you make informed decisions that are right for you. Here is everything you need to know, including when paying more for organic is worth it—and when it’s not. A Field Guide to Buying Organic provides you with:·Self-tests to determine your current organic-shopping habits—and the type of organic shopper you want to become·A primer on organic food standards, labels, and seals ·Health and quality comparisons of organically grown versus conventionally grown produce·An aisle-by-aisle supermarket guide to information about the most popular organic produce, dairy, meat and poultry, baked goods, nuts, seeds, grains, convenience foods, and drinks ·The truth about pesticides, hormones, genetically modified foods (GMOs), toxins, and bacteria…Plus illustrations featuring product logos and contact information, and a fascinating overview of the evolution of organicsFrom the Trade Paperback edition.

A Field Guide to Buying Organic

$0.99

The definitive guide to healthful, affordable food shopping in the Organic Age—from a pioneer in the organic movementWhat does it really mean when a food is labeled organic? While many of us believe there are good reasons to buy organic, what exactly are they? The authors of this indispensable handbook sift fact from fiction to help you make informed decisions that are right for you. Here is everything you need to know, including when paying more for organic is worth it—and when it’s not. A Field Guide to Buying Organic provides you with:·Self-tests to determine your current organic-shopping habits—and the type of organic shopper you want to become·A primer on organic food standards, labels, and seals ·Health and quality comparisons of organically grown versus conventionally grown produce·An aisle-by-aisle supermarket guide to information about the most popular organic produce, dairy, meat and poultry, baked goods, nuts, seeds, grains, convenience foods, and drinks ·The truth about pesticides, hormones, genetically modified foods (GMOs), toxins, and bacteria…Plus illustrations featuring product logos and contact information, and a fascinating overview of the evolution of organicsFrom the Trade Paperback edition.

Agriculture Media: Agricultural Magazines, Agricultural Writers, Agriculture Books, Documentary Films About Agriculture, Farm Journalism

$22.44

Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Agricultural Magazines, Agricultural Writers, Agriculture Books, Documentary Films About Agriculture, Farm Journalism, the Plow That Broke the Plains, the River, Food, Inc., Poor Richard’s Almanack, Ehrenfried Pfeiffer, the Informant, Agri Broadcast Network, Our Daily Bread, Ames Almanack, Debow’s Review, Strawberry Fields, Progressive Farmer, Farm Radio International, the Future of Food, Rural Rides, Lancaster Farming, Standing Silent Nation, the Packer, the Pesticide Question, Neanderthals, Bandits and Farmers, Henry Browne, Farmer, the Great Resistance, the Garden, Farmers Weekly, the Real Dirt on Farmer John, Troublesome Creek: a Midwestern, the Western Producer, Farmers Guardian, the One-Straw Revolution, Condition of Farm Labour in Eastern Germany, Life at the End of the Rainbow, a Cow at My Table, the Human Farm, Country Gentleman, All in This Tea, Food Inc.: a Participant Guide: How Industrial Food Is Making Us Sicker, Fatter, and Poorer-and What You Can Do About It, Walter of Henley, Farm World, Organic Matters, the Triumph of Technique, We Feed the World, an Agricultural Testament, High Plains Journal, Let It Be, Smallholder, Kevin Perkins, Small Farmer’s Journal. Excerpt: Food, Inc. is a 2009 American documentary film directed by Emmy Award-winning filmmaker Robert Kenner. The film examines corporate farming in the United States, concluding that the meat and vegetables produced by agribusiness have many hidden costs and are unhealthy and environmentally-harmful. The film is narrated by Michael Pollan and Eric Schlosser. The documentary generated extensive controversy in that it was heavily criticized by large American corporations engaged in industrial food production. The film’s first segment examines the industrial production … More:

Antibacterial Activity Of Organic Acids On The Growth Of Selected Bacteria In Meat Samples

$80.75

Mohammad Raftari, Ghafourian S, Abu Bakar F,Paperback, English-language edition,Pub by LAP Lambert Academic Publishing

Antibacterial Activity of Organic Acids on the Growth of Selected Bacteria in Meat Samples

$81

Used – Demand for quality oriented foods of animal source has been affected by gradual rising in world population and changes in standard of living. Meat and meat products besides being tasty are considered a very important part of any balanced and nutritious diet. They are rich in protein and valuable quantities of the B vitamins; hence, they play an important role in growth, repair and maintenance of body cells and are necessary for our everyday activities. Though intact meat from healthy anim

Antibacterial Activity of Organic Acids on the Growth of Selected Bacteria in Meat Samples

$81

New – Demand for quality oriented foods of animal source has been affected by gradual rising in world population and changes in standard of living. Meat and meat products besides being tasty are considered a very important part of any balanced and nutritious diet. They are rich in protein and valuable quantities of the B vitamins; hence, they play an important role in growth, repair and maintenance of body cells and are necessary for our everyday activities. Though intact meat from healthy anima

Antibacterial Activity of Organic Acids on the Growth of Selected Bacteria in Meat Samples

$54.12

Used – Demand for quality oriented foods of animal source has been affected by gradual rising in world population and changes in standard of living. Meat and meat products besides being tasty are considered a very important part of any balanced and nutritious diet. They are rich in protein and valuable quantities of the B vitamins; hence, they play an important role in growth, repair and maintenance of body cells and are necessary for our everyday activities. Though intact meat from healthy anim

Antibacterial Activity of Organic Acids on the Growth of Selected Bacteria in Meat Samples

$54.12

New – Demand for quality oriented foods of animal source has been affected by gradual rising in world population and changes in standard of living. Meat and meat products besides being tasty are considered a very important part of any balanced and nutritious diet. They are rich in protein and valuable quantities of the B vitamins; hence, they play an important role in growth, repair and maintenance of body cells and are necessary for our everyday activities. Though intact meat from healthy anima

Antony Worrall Thompson’s Top 100 Beef Recipes

$0.63

Used – A commitment to sourcing the best organic beef and years of hands-on experience leave no doubt about Antony Worrall Thompson’s passion for cooking meat, and his new book is packed with recipes designed to fire up the enthusiasm of cook everywhere. Featuring clear, step-by-step instructions, the book is arranged by various cooking methods, from roasting and stewing to braising and grilling. Antony Worrall Thompson’s expertise and concise methods guarantee that both novice and seasoned cook

Antony Worrall Thompson’s Top 100 Beef Recipes

$1.99

A commitment to sourcing the best organic beef and years of hands-on experience leave no doubt about Antony Worrall Thompson’s passion for cooking meatand his new book is packed with recipes designed to fire up the enthusiasm of cooks everywhere. Featuring clear, step-by-step instructions, the book is arranged by various cooking methods, from roasting and stewing to braising and grilling. Antony Worrall Thompson’s expertise and concise methods guarantee that both novice and seasoned cooks will achieve terrific results every time.

Antony Worrall Thompson’s Top 100 Beef Recipes

$2

Used – A commitment to sourcing the best organic beef and years of hands-on experience leave no doubt about Antony Worrall Thompson’s passion for cooking meat, and his new book is packed with recipes designed to fire up the enthusiasm of cook everywhere. Featuring clear, step-by-step instructions, the book is arranged by various cooking methods, from roasting and stewing to braising and grilling. Antony Worrall Thompson’s expertise and concise methods guarantee that both novice and seasoned cook

Artful Vegan: Fresh Flavors from the Millennium Restaurant

$10.89

Anyone who says haute cuisine, big flavor, and vegan cooking can’t go together hasn’t been to San Francisco’s famed Millennium Restaurant. Since 1994, Millennium has created a sumptuous vegan experience, which was first made available to home cooks in the revolutionary MILLENNIUM COOKBOOK. Now, Chef Eric Tucker brings us another collection of his mind-blowing vegan fare in THE ARTFUL VEGAN. Bringing the farmers’ market to fine dining, these 140 new recipes are fresh, impassioned vegan interpretations of traditional and contemporary global cuisine-and they’re nutritious, meat- and dairy-free, and all organic to boot. Spanning influences from the Pacific Rim to the Deep South, THE ARTFUL VEGAN showcases an expanded repertoire of flavors, methods, and ingredients that are on the cutting edge of healthful taste and nutrition.

Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low Carbon Lifestyle

$7.87

New – Whether we are buying, cooking, serving, or storing food, every day we can reduce energy consumption and promote sustainable, environmentally sound agriculture and fisheries. This one-stop guide to eco-friendly cooking helps everyone get started. Author Jackie Newgent clarifies what goes into a green kitchen – from choosing local, seasonal, organic, and sustainable products to eating less meat. Of course, to be part of a sustainable lifestyle, the food must taste good. To help make green c

Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low Carbon Lifestyle

$4.99

New – Whether we are buying, cooking, serving, or storing food, every day we can reduce energy consumption and promote sustainable, environmentally sound agriculture and fisheries. This one-stop guide to eco-friendly cooking helps everyone get started. Author Jackie Newgent clarifies what goes into a green kitchen – from choosing local, seasonal, organic, and sustainable products to eating less meat. Of course, to be part of a sustainable lifestyle, the food must taste good. To help make green c

Business of Food: Encyclopedia of the Food and Drink Industries

$85

The business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad, covering from food companies and brands to the environment, health, science and technology, culture, finance, and more. The more than 150 essay entries also cover those issues that have been and continue to be of perennial importance. Historical context is emphasized and the focus is mainly on business in the United States.Most entries include Further Reading. The frontmatter includes an Alphabetical List of Entries and a Topical List of Entries to allow the reader to quickly find subjects of interest. Numerous cross-references in the entries and blind entries provide other search strategies. The person and subject index is another in-depth search tool. Sample entries: Advertising, Agribusiness, Altria, Animal Rights, Betty Crocker, Celebrity Chefs, Chain Restaurants, Commodities Exchange, Cooking Technology, Culinary Tourism, Eco-terrorism, Environmental Protection Agency, Ethnic Food Business, European Union, Flavors and Fragrances, Food Safety, Food Service Industry, Genetic Engineering, Internet, Labor and Labor Unions, Marketing to Children, McDonald’s, Meat Packing, North American Free Trade Agreement, Nutrition Labeling, Organic Foods, Poultry Industry, Slow Food, SPAM, Television, Trader Joe’s, Tupperware, TV Dinners, Whole Foods, Williams-Sonoma, Wine Business

Cattle Feeding

$46.99

High Quality Content by WIKIPEDIA articles! Different cattle feeding production systems have separate advantages and disadvantages. Most cows have a diet that is composed of at least some forage. In fact most beef cattle are raised on pasture from birth in the spring until autumn. Then for pasture-fed animals, grass is the forage that composes all or at least the great majority of their diet. Cattle fattened in feedlots are fed small amounts of hay or straw supplemented with grain, soy and other ingredients in order to increase the energy density of the diet. The debate is whether cattle should be raised on diets primarily composed of pasture or a concentrated diet of grain, soy, corn and other supplements. The issue is often complicated by the political interests and confusion between labels such as “free range”, “organic”, or “natural”. Cattle raised on a primarily forage diet are termed grass-fed or pasture-raised; for example meat or milk may be called grass-fed beef or pasture-raised dairy.

Characterization of polycyclic aromatic hydrocarbons (PAH) in airborne particles and assessment of human exposure to PAHs.

$49.99

Polycyclic aromatic hydrocarbons (PAH), a group of carcinogenic and mutagenic pollutants, are byproducts of incomplete combustions of organic materials such as wood, fossil fuels, meat, and tobacco, and are therefore distributed ubiquitously in the ambient air, soil and water environments. PAH in the atmosphere, especially in densely populated areas, is significantly affected by anthropogenic emissions, such as automobile exhaust, fossil fuel combustion, biomass burning, cigarette smoking, and industrial activities. Particulate matter (PM) air pollution, especially fine particles with aerodynamic diameters less than 2.5 mum (PM2.5), has been linked to increased morbidity and mortality rates, as well as various adverse health effects such as respiratory and cardiovascular diseases. The association of PM2.5 with toxic compounds such as PAHs could further increase the health effects. Human exposure to PAHs can occur through three routes, i.e. inhalation, ingestion and dermal absorption. For the general population, the main exposure routes are inhalation of polluted air or cigarette smoke and ingestion of food containing PAHs. Atlanta is a rapidly growing city with high PM air pollutant. However, little is known on PAHs levels, especially PM2.5-bound PAHs concentrations in this area. To characterize PM2.5-bound PAHs in Atlanta, a method was developed to provide sensitive and reliable measurements of 28 PAHs and methyl-PAHs (Me-PAH) in archived daily PM2.5 samples collected with low flow rate (16 L/min or 24 m3 air/sample). Then PM2.5 samples taken at three sampling sites (urban, suburban-highway and rural) in the metropolitan Atlanta area during 2003-2004 were analyzed and the levels, seasonal and spatial variation of PAHs were studied. Correlation analyses between PAHs and other air pollutants such as PM2.5, OC, EC and potassium ion (K+) were conducted and the results indicated that PAHs had common sources as other pollutants, but with a distinct seasonal effect.

Cinch!: Conquer Cravings, Drop Pounds, and Lose Inches

$25.99

There are no calories to count; no points or grams to memorize. Just begin choosing four daily meals from over one hundred delicious options (along with a mandatory daily chocolate escape), and you’re well on your way to achieving your weight-loss goals. In thirty days on the program described in the Cinch! book, you’ll shed pounds and inchesand overcome emotional eating in the process. Acclaimed weight-loss expert Cynthia Sass has arrived at the exciting secret to sustainable weight loss: her innovative combinations of clean, nutrient-rich foods not only maximize fat-burning but also deliver a faster, healthier metabolism forever. Following the program is as simple as putting together an easy-to-understand fivepiece puzzle at every meal and enjoying four delicious, easy-to-prepare meals in addition to a chocolate treat. The program described in the Cinch! book includes a full thirty days’ worth of quick-fix, satisfying meals and teaches you a simple strategy for creating your own, so you know exactly what, how much, and when to eat, whether you’re at home, at a restaurant, or on vacation. The Cinch! book makes weight loss simple, with meals you’ll look forward to eating (no “diet” foods). And best of all, Sass starts her program with an innovative five-day “Fast Forward,” which jump-starts the program’s impressive results and will leave you feeling lighter and healthier. If you’ve been trying to eat more clean, natural, and organic foods, but have lacked the structure needed to lose weight, this is the exact plan you’ve been waiting for. The Cinch! book includes every tool you’ll need for weightloss success: Sass’s proven program, expert tips and advice, daily journals, grocery-shopping lists, chapters on exercise and emotional eating, and a month’s worth of recipescustomizable for meat eaters, vegetarians, and vegans. You’ll enjoy Chocolate Pear Ginger Smoothies, Jalapeño Guacamole, and Chicken

Cinch!: Conquer Cravings, Drop Pounds, and Lose Inches

$12.99

There are no calories to count; no points or grams to memorize. Just begin choosing four daily meals from over one hundred delicious options (along with a mandatory daily chocolate escape), and you’re well on your way to achieving your weight-loss goals. In thirty days on the program described in the Cinch! book, you’ll shed pounds and inchesand overcome emotional eating in the process. Acclaimed weight-loss expert Cynthia Sass has arrived at the exciting secret to sustainable weight loss: her innovative combinations of clean, nutrient-rich foods not only maximize fat-burning but also deliver a faster, healthier metabolism forever. Following the program is as simple as putting together an easy-to-understand fivepiece puzzle at every meal and enjoying four delicious, easy-to-prepare meals in addition to a chocolate treat. The program described in the Cinch! book includes a full thirty days’ worth of quick-fix, satisfying meals and teaches you a simple strategy for creating your own, so you know exactly what, how much, and when to eat, whether you’re at home, at a restaurant, or on vacation. The Cinch! book makes weight loss simple, with meals you’ll look forward to eating (no “diet” foods). And best of all, Sass starts her program with an innovative five-day “Fast Forward,” which jump-starts the program’s impressive results and will leave you feeling lighter and healthier. If you’ve been trying to eat more clean, natural, and organic foods, but have lacked the structure needed to lose weight, this is the exact plan you’ve been waiting for. The Cinch! book includes every tool you’ll need for weightloss success: Sass’s proven program, expert tips and advice, daily journals, grocery-shopping lists, chapters on exercise and emotional eating, and a month’s worth of recipescustomizable for meat eaters, vegetarians, and vegans. You’ll enjoy Chocolate Pear Ginger Smoothies, Jalapeño Guacamole, and Chicken

Controlled Ecological Life Support Systems: Biosphere 2, Roy Walford, Neemo, Controlled Ecological Life Support System, Biohome, Bios-3

$10.66

Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Biosphere 2, Roy Walford, Neemo, Controlled Ecological Life Support System, Biohome, Bios-3, Taber Maccallum, Jane Poynter. Excerpt: BIOS-3 was a closed ecosystem at the Institute of Biophysics in Krasnoyarsk , Siberia , in what was then the Soviet Union . Construction began in 1965, and was completed in 1972. BIOS-3 consisted of a 315-cubic-metre (11,124 cubic feet) habitat suitable for up to three persons. It is divided into 4 compartments one of which is a crew area. Initially one other compartment was an algal cultivator , and the other two ‘phytrons’ for growing wheat or vegetables. Later the algal cultivator was converted into a third phytron. A level of light comparable to sunlight was supplied in each of the 4 compartments by twenty 6 kW xenon lamps , cooled by water jackets. The facility used 400 kW of electricity, supplied by a nearby hydroelectric power station. Chlorella algae were used to recycle air breathed by humans, absorbing carbon dioxide and replenishing it with oxygen through photosynthesis . The algae were cultivated in stacked tanks under artificial light. To achieve a balance of oxygen and carbon dioxide, one human needed 8 square metres (about 86 sq ft) of exposed Chlorella . Air was purified of more complex organic compounds by heating to 600°C (1,112°F) in the presence of a catalyst. Water and nutrients were stored in advance and were also recycled. By 1968, system efficiency had reached 85 percent by recycling water. Dried meat was imported into the facility, and urine and feces were generally dried and stored, rather than being recycled. BIOS-3 facilities were used to conduct 10 manned closure experiments with a one to three man crew. The longest experiment with a three man crew lasted 180 days (in 1972-1973). The facilities were

Diet For The Sick

$20.75

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III. CLASSIFICATION OF FOODSTHEIR SOURCESCOMPOSITION- TABLES. Foods may be classified in various ways: a. According to Source, as animal, vegetable, and mineral (including oxygen for combustion). b. According to Chemical Composition, as organic and inorganic, the organic foods being further subdivided into nitrogenous and non-nitrogenous substances. c. According to Function, as tissue-formers, or bodybuilders; energy (or work and heat) producers; and regulators of body processes. Classification according to Chemical Composition r NitrogenousProteins , 0 f Sugars Organic J [“Carbohydrates I [ Non-nitrogenous j [ Starches [Fats f Mineral Matter Inorganic … [ Water Classification according to Function I Proteins Tissue-formers or body-builders Mineral Matter [ Water J Carbohydrates Energy or Work and Heat Producers-! Fats I. Proteins /Mineral Matter Regulators of Body Processes i ,ir [ Water Important Sources of Proteins: Milk, eggs, meat, fish, cheese, beans, peas, lentils, some nuts and cereals. Important Sources of Fats: Olive oil, butter, cream, bacon and other fat meat, and nuts. Important Sources of Carbohydrates: Cereals, and cereal products; sago, tapioca; starchy vegetables, such as potatoes; sugar, honey, sweet dried fruits. Important Sources of Mineral Matter: a. Available in organic form: Nitrogen,supplied by protein. Phosphorus,in milk and cream, eggs (especially the yolk), meat, whole wheat, oatmeal, dried peas and beans. Iron,in eggs (especially the yolk), meat, whole wheat, oatmeal, dried and fresh peas and beans, spinach, raisins and prunes. b. Available in organic or inorganic form: Calcium, in milk, dried beans and peas, oranges, spinach, tu…

Diet For The Sick

$21.18

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III. CLASSIFICATION OF FOODSTHEIR SOURCESCOMPOSITION- TABLES. Foods may be classified in various ways: a. According to Source, as animal, vegetable, and mineral (including oxygen for combustion). b. According to Chemical Composition, as organic and inorganic, the organic foods being further subdivided into nitrogenous and non-nitrogenous substances. c. According to Function, as tissue-formers, or bodybuilders; energy (or work and heat) producers; and regulators of body processes. Classification according to Chemical Composition r NitrogenousProteins , 0 f Sugars Organic J [“Carbohydrates I [ Non-nitrogenous j [ Starches [Fats f Mineral Matter Inorganic … [ Water Classification according to Function I Proteins Tissue-formers or body-builders Mineral Matter [ Water J Carbohydrates Energy or Work and Heat Producers-! Fats I. Proteins /Mineral Matter Regulators of Body Processes i ,ir [ Water Important Sources of Proteins: Milk, eggs, meat, fish, cheese, beans, peas, lentils, some nuts and cereals. Important Sources of Fats: Olive oil, butter, cream, bacon and other fat meat, and nuts. Important Sources of Carbohydrates: Cereals, and cereal products; sago, tapioca; starchy vegetables, such as potatoes; sugar, honey, sweet dried fruits. Important Sources of Mineral Matter: a. Available in organic form: Nitrogen,supplied by protein. Phosphorus,in milk and cream, eggs (especially the yolk), meat, whole wheat, oatmeal, dried peas and beans. Iron,in eggs (especially the yolk), meat, whole wheat, oatmeal, dried and fresh peas and beans, spinach, raisins and prunes. b. Available in organic or inorganic form: Calcium, in milk, dried beans and peas, oranges, spinach, tu…

Diet for a Dead Planet: How the Food Industry Is Killing Us

$2.62

As mad cow disease hits hard in the United States and bird flu roils the Asian poultry markets, the issue of food safety has never been more stark. According to the Centers for Disease Control, more than 75 million Americans fell sick last year from the food they ate. Christopher D. Cook’s riveting and timely investigation takes us beyond Fast Food Nation to explain why our entire food system is in crisis. Corporate consolidation of farms and supermarkets, high-tech drives to increase productivity, misplaced subsidies for exports, and inadequate regulation have all combined to produce a grim harvest. In these pages we encounter fruit and vegetables laminated by crop spray, slaughterhouses that transport illegal immigrants to the United States to butcher diseased meat for less than the minimum wage, and the near-extinction of American family farms.Yet, Cook argues, there is another way: Sales of organic food nearly tripled to $13 billion in 2001-2002. Farmers’ markets and food cooperatives are burgeoning across the nation, and the slow food and food justice movements have become part of the mainstream. The eloquence and concision of Diet for a Dead Planet will spur the campaign still further. Food-borne pathogens cause up to 30 million human illnesses, and as many as 9,000 deaths, in the U.S. each year Agriculture dumps nearly 500,000 tons of pesticidesmany of them known carcinogenson our food each year American farms produce more than 1.3 billion tons of animal waste annually5 tons for every U.S. citizen For every dollar consumers spend on food, 81 cents goes on marketing with just 19 cents to the farmer Farm subsidies in the United States and European Union total nearly half a billion dollars a day The average food item in the United States travels 2,000 miles from farm to table

Farmer’s Market Cookbook: Making the Most of Fresh and Seasonal Produce with Over 140 Recipes

$2.4

New – This title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surro

Farmer’s Market Cookbook: Making the Most of Fresh and Seasonal Produce with Over 140 Recipes

$7.99

Used – This title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surr

Farmer’s Market Cookbook: Making the Most of Fresh and Seasonal Produce with Over 140 Recipes

$12.36

Used – This title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surr

Farmer’s Market Cookbook: Making the Most of Fresh and Seasonal Produce with Over 140 Recipes

$12.36

New – This title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surro

Farmer’s Market Cookbook: Making the Most of Fresh and Seasonal Produce with Over 140 Recipes

$13.74

New – This title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surro

Farmer’s Market Cookbook: Making the Most of Fresh and Seasonal Produce with Over 140 Recipes

$11.98

New – This title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surro

Farmer’s Market Cookbook: Making the Most of Fresh and Seasonal Produce with Over 140 Recipes

$2.53

Used – This title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surr

Farmer’s Market Cookbook: Making the Most of Fresh and Seasonal Produce with Over 140 Recipes

$11.98

Used – This title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surr

Farmer’s Market Cookbook: Making the Most of Fresh and Seasonal Produce with Over 140 Recipes

$12.59

New – This title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surro

Farmer’s Market Cookbook: Making the Most of Fresh and Seasonal Produce with Over 140 Recipes

$1.69

New – This title helps you in making the most of fresh and seasonal produce with over 140 recipes. It offers over 140 irresistible recipes that make the most of fresh and seasonal cooking, with soups and salads, tempting main courses and superb desserts. Featuring a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items, this is a practical and straightforward guide to understanding the issues surro

Fate of Listeria monocytogenes on ready-to-eat meat products, treated with antimicrobials, and under conditions simulating passage through the human stomach and small intestine.

$49.99

To cause infection, the foodborne pathogen Listeria monocytogenes must overcome stresses associated with food processing, storage, and preparation, as well as various defense elements of the human body. In this work, we examined factors that may affect growth and survival properties of this pathogen on foods and during passage through a simulated stomach and small intestine.;One study was conducted to evaluate the antilisterial effectiveness of the naturally occurring protein lactoferrin and its activated form (ALF), as a formulation ingredient or as surface treatment, respectively, in comparison or in combination with organic acids and salts on various ready-to-eat (RTE) meat and poultry products. Overall, findings suggested that lactoferrin used in product formulations and ALF applied as a surface treatment were not as effective as established antimicrobials. Application of ALF or lactoferrin enhanced the antilisterial activity of other antimicrobial ingredients (potassium lactate and sodium diacetate or lactoferrin) or dipping treatments (acetic acid), respectively, suggesting that appropriate combinations of these natural antimicrobials with chemical compounds may be effective in controlling L. monocytogenes on RTE products.;Three studies investigated survival patterns of L. monocytogenes during passage through the upper gastrointestinal tract in a sequential manner by utilizing a dynamic model of the stomach and small intestine. The studies tested pathogen- (e.g., strain variation, growth phase) and food- (e.g., pH, fat content) related factors that could influence the resistance of the pathogen to stresses prevailing in the gastrointestinal tract. Findings indicated that gastric survival of this pathogen was influenced by factors, including strain variation, the type (i.e., bologna vs. salami) and the fat level of the product. However, due to the gradual acidification of the gastric contents (pH 2.0 within 88 min) and the fact that gastric emptying started

Field Guide to Buying Organic

$6.99

The definitive guide to healthful, affordable food shopping in the Organic Age—from a pioneer in the organic movementWhat does it really mean when a food is labeled organic? While many of us believe there are good reasons to buy organic, what exactly are they? The authors of this indispensable handbook sift fact from fiction to help you make informed decisions that are right for you. Here is everything you need to know, including when paying more for organic is worth it—and when it’s not. A Field Guide to Buying Organic provides you with:·Self-tests to determine your current organic-shopping habits—and the type of organic shopper you want to become·A primer on organic food standards, labels, and seals ·Health and quality comparisons of organically grown versus conventionally grown produce·An aisle-by-aisle supermarket guide to information about the most popular organic produce, dairy, meat and poultry, baked goods, nuts, seeds, grains, convenience foods, and drinks ·The truth about pesticides, hormones, genetically modified foods (GMOs), toxins, and bacteria…Plus illustrations featuring product logos and contact information, and a fascinating overview of the evolution of organicsFrom the Trade Paperback edition.

Food and feed Preservation

$63.99

Safe animal feed is a prerequisite for production of safe food. Molds and yeast are important spoilage organisms in food products and feed systems. Losses up to 29% have been found caused by fungi (moulds), insects, rodents and 10% by other physical stress. The general public demands high quality foods and feed with extended shelf-life. To investigate the potential application of the organic acids and its salts to eliminate fungal spoilage in food and feed, maize was used as a model. Maize gives the highest conversion of dry substance to meat, milk and eggs compared to other cereal grains. In India 50% of maize is used for animal feed and over 80% of the maize grown in USA is used for animal feed. Losses due to fungi are important for both economic and heat reasons because of Aflatoxins mycotoxins. The main source of human exposure to Aflatoxin is contaminated foods of plant origin such as maize and nuts and their products. To minimize Aflatoxin contamination of maize and other grains, good preservation is necessary, MycocurbGT showed high efficiency for long term gain preservation, which is used as food and feed in animals.

Free Fart Ringtones

$0

12+~~MobGen~~MobGen~~http://itunes.apple.com/app/free-fart-ringtones/id317039331?uo=5~~2011 MobGen, Inc.~~3.2.0~~3680388~~3676829~~http://www.mob-gen.com~~http://www.mob-gen.com/?page_id=1014

Fresh from the Garden: Food to Share with Family and Friends

$40

Sarah Raven’s new book focuses on dishes to share, based on in-season fruits and vegetables. Fresh from the Garden is full of tempting recipes—both with and without meat—that are centered around seasonal produce. This sumptuous collection, illustrated with specially commissioned photography, features more than 400 recipes that are timed to highlight what is at its peak freshness, to inspire gatherings of family and friends for any occasion throughout the year—weekend brunches, spring picnics, summer barbecues, Mother’s Day, or Thanksgiving. Sarah Raven’s recipes are sure to appeal to locavores and the growing numbers of foodies interested in healthy food, organic living, being closer to the land, and reducing their carbon footprint. Among the mouthwatering recipes are sesame salmon with pea pesto, barbecued corn with chili and garlic butter, duck and red cabbage salad with plum sauce, pumpkin and kale salad, and upside-down raspberry cake. Due to her extensive horticultural background, Raven has a special way with fruits and vegetables. Smart new ideas abound, such as making basil ice cubes for cold soups, smoothing out hummus with roasted squash, or dressing potatoes instead of pasta with puttanesca sauce. This book will inspire you to plant a kitchen garden, visit your local farmers market, and transform produce into a luscious bounty of party-ready dishes. “Sarah Raven may teach us a thing or two about cooking, but the real lesson is learning how to eat.” —Dan Barber

Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are

$6.65

PRAISE for FRESH FROM THE VEGETARIAN SLOW COOKER “Until now most slow cooker cookbooks have been heavily meat-oriented, leaning mightly on processed, preservative-heavy ingredients. Fresh from the Vegetarian Slow Cooker changes that. What a good idea! Not just vegetarians, but anyone who needs cooking ease but doesn’t want to sacrifice full flavor or health, will rejoice in this inviting book.” – Crescent Dragonwagon, James Beard Award-winning author of Passionate Vegetarian “This is a carefully written book with many imaginative recipes. Robin Robertson provides an astonishing array of dishes, a wide variety of flavors, and excellent cooking techniques; you and your entire family will be healthier and happier for her efforts.” –Annemarie Colbin, author of Food and Our Bones and founder of the Natural Gourmet Cookery School, New York City “Leave it to Robin Robertson to inspire us with such a great idea: Fresh from the Vegetarian Slow Cooker will make you want to go out and buy a slow cooker and start cooking these amazing recipes.” – Akasha Richmond, chef and columnist for Vegetarian Times “Finding ways to prepare delicious and satisfying slow-cooked foods, especially vegetarian dishes, is a challenge for anyone who travels a busy path. I use a slow cooker a lot, and the recipes in Fresh from the Vegetarian Slow Cooker entice and inspire me.” – Jesse Cool, author of Your Organic Kitchen and Breakfast in Bed

Garden Farming

$6.62

Used – The joy of really fresh, home-grown food seduces many of us. Hugh and Claire Lanham have run various miniature smallholdings for over thirty years, some in gardens and others on allotments. They are not self-sufficient or truly organic but they do produce a great deal of very good meat and vegetable that often taste much better than the produce sold in supermarkets. Moreover, their ethos is that food production must not take over your life, or be so demanding as to spoil the fun. This pra

Garden Farming

$13.61

Used – The joy of really fresh, home-grown food seduces many of us. Hugh and Claire Lanham have run various miniature smallholdings for over thirty years, some in gardens and others on allotments. They are not self-sufficient or truly organic but they do produce a great deal of very good meat and vegetable that often taste much better than the produce sold in supermarkets. Moreover, their ethos is that food production must not take over your life, or be so demanding as to spoil the fun. This pra

Garden Farming

$13.59

The joy of really fresh, home-grown food seduces many of us. Hugh and Claire Lanham have run various miniature smallholdings for more than thirty yearssome in gardens and others on allotments. They are not self-sufficient or truly organic, but they do produce a great deal of very good meat and vegetables that often taste much better than the produce sold in supermarkets. Moreover, their ethos is that food production must not take over your life or be so demanding as to spoil the fun. This practical guide explains how they do it, proving essential reading for all those who want to engage in substantial domestic food production but who stop short of embracing the very demanding lifestyle choice of self-sufficiency.

Garden Farming

$6.72

New – The joy of really fresh, home-grown food seduces many of us. Hugh and Claire Lanham have run various miniature smallholdings for over thirty years, some in gardens and others on allotments. They are not self-sufficient or truly organic but they do produce a great deal of very good meat and vegetable that often taste much better than the produce sold in supermarkets. Moreover, their ethos is that food production must not take over your life, or be so demanding as to spoil the fun. This prac

Garden Farming

$13.6

New – The joy of really fresh, home-grown food seduces many of us. Hugh and Claire Lanham have run various miniature smallholdings for over thirty years, some in gardens and others on allotments. They are not self-sufficient or truly organic but they do produce a great deal of very good meat and vegetable that often taste much better than the produce sold in supermarkets. Moreover, their ethos is that food production must not take over your life, or be so demanding as to spoil the fun. This prac

Getting Started with Beef & Dairy Cattle

$8.76

New – With every supermarket now featuring an “organic” section, the demand for organically-grown meat and dairy products has risen rapidly in recent years. Small farmers have taken note and many more beginners are considering cattle as a viable farm commodity. GETTING STARTED WITH BEEF & DAIRY CATTLE is the essential handbook for this growing audience. Heather Smith Thomas, a lifelong cattle rancher and author of several previous books for more experienced farmers, offers a succinct layperson’s

Getting Started with Beef & Dairy Cattle

$9

New – With every supermarket now featuring an “organic” section, the demand for organically-grown meat and dairy products has risen rapidly in recent years. Small farmers have taken note and many more beginners are considering cattle as a viable farm commodity. GETTING STARTED WITH BEEF & DAIRY CATTLE is the essential handbook for this growing audience. Heather Smith Thomas, a lifelong cattle rancher and author of several previous books for more experienced farmers, offers a succinct layperson’s

Getting Started with Beef & Dairy Cattle

$7.41

Used – With every supermarket now featuring an “organic” section, the demand for organically-grown meat and dairy products has risen rapidly in recent years. Small farmers have taken note and many more beginners are considering cattle as a viable farm commodity. GETTING STARTED WITH BEEF & DAIRY CATTLE is the essential handbook for this growing audience. Heather Smith Thomas, a lifelong cattle rancher and author of several previous books for more experienced farmers, offers a succinct layperson’

Getting Started with Beef & Dairy Cattle

$4.98

Used – With every supermarket now featuring an “organic” section, the demand for organically-grown meat and dairy products has risen rapidly in recent years. Small farmers have taken note and many more beginners are considering cattle as a viable farm commodity. GETTING STARTED WITH BEEF & DAIRY CATTLE is the essential handbook for this growing audience. Heather Smith Thomas, a lifelong cattle rancher and author of several previous books for more experienced farmers, offers a succinct layperson’

Getting Started with Beef and Dairy Cattle

$26.95

With nearly every supermarket now featuring an “organic” section, the demand for organically grown meat and dairy products has risen rapidly in recent years. Small farmers have taken note, and many more beginners are considering cattle as a viable farm commodity. Getting Started with Beef & Dairy Cattle is the essential handbook for this growing audience. Heather Smith Thomas, a lifelong cattle rancher and author of several previous books for more experienced fa

Getting Started with Beef and Dairy Cattle

$7

With nearly every supermarket now featuring an “organic” section, the demand for organically grown meat and dairy products has risen rapidly in recent years. Small farmers have taken note, and many more beginners are considering cattle as a viable farm commodity. Getting Started with Beef & Dairy Cattle is the essential handbook for this growing audience. Heather Smith Thomas, a lifelong cattle rancher and author of several previous books for more experienced farmers, offers a succinct layperson’s guide to the basics of raising a small herd of cattle, whether for meat or dairy products. She outlines organic and natural farming methods and covers all the information needed to get started and be successful. Getting Started with Beef & Dairy Cattle encourages new and beginning farmers to start small, and start right. Thomas explains as simply as possible the basics of selecting and raising a calf, along with feeding, shelter, and care guidelines. She also covers breeding and calving, as well as tips for managing a herd throughout the seasons. There’s basic health care information for preventing disease and addressing common ailments. For those raising beef cattle, Thomas offers guidelines for butchering; for those raising dairy cattle, there are step-by-step guidelines on milking. With a whole new generation returning to the farm who don’t have a family history of farming, Getting Started with Beef & Dairy Cattleis a much-needed resource. Heather Smith Thomas has devoted her life to passing on the knowledge, understanding, and attitude necessary to become a successful farmer.

Girl Hunter

$12.89

Used – What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honoring that first turkey to realizing that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic,

Girl Hunter

$13.16

New – What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honoring that first turkey to realizing that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic,

Girl Hunter

$15.06

New – What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honoring that first turkey to realizing that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic,

Girl Hunter

$13.52

Used – What happens when a classically-trained New York chef and fearless omnivore heads out of the city and into the wild to track down the ingredients for her meals? After abandoning Wall Street to embrace her lifelong love of cooking, Georgia Pellegrini comes face to face with her first kill. From honoring that first turkey to realizing that the only way we truly know where our meat comes from is if we hunt it ourselves, Pellegrini embarks on a wild ride into the real world of local, organic,

Glenn Brown

$30.38

Used – “I am a little bit like Doctor Frankenstein because I create my pictures with the remains and dead parts of other artists’ works.” So says the rising London painter, Glenn Brown, while essayist Tom Morton likens Brown’s canvases to a zombie comedy. Thus, “Theater” is a half-length portrait of a skeleton whose bones resemble a slimy organic mass of meat, paste and raspberry ice cream, while the sad mutant heads in “Asylums of Mars” and “The Hinterland” look as if they were bred in a mad ge

Glenn Brown

$16.14

Used – “I am a little bit like Doctor Frankenstein because I create my pictures with the remains and dead parts of other artists’ works.” So says the rising London painter, Glenn Brown, while essayist Tom Morton likens Brown’s canvases to a zombie comedy. Thus, “Theater” is a half-length portrait of a skeleton whose bones resemble a slimy organic mass of meat, paste and raspberry ice cream, while the sad mutant heads in “Asylums of Mars” and “The Hinterland” look as if they were bred in a mad ge

Go Nuts: Recipes That Really Shell Out

$8.77

Used – Nuts make the most mundane foods extraordinary. The added crunch or buttery smoothness of a certain nut can change the dish completely. They are versatile, tasty, a great source of protein, available and affordable. This exciting culinary collection has something for everyone, from the seasoned cook to the budding new chef. The recipes are of easy-to-medium difficulty with a few advanced choices, and encompass exotic, savory, sweet, affordable, healthy, organic, vegetarian and meat-lovers

Go Nuts: Recipes That Really Shell Out

$6.46

Used – Nuts make the most mundane foods extraordinary. The added crunch or buttery smoothness of a certain nut can change the dish completely. They are versatile, tasty, a great source of protein, available and affordable. This exciting culinary collection has something for everyone, from the seasoned cook to the budding new chef. The recipes are of easy-to-medium difficulty with a few advanced choices, and encompass exotic, savory, sweet, affordable, healthy, organic, vegetarian and meat-lovers

Go Nuts: Recipes That Really Shell Out

$10.93

New – Nuts make the most mundane foods extraordinary. The added crunch or buttery smoothness of a certain nut can change the dish completely. They are versatile, tasty, a great source of protein, available and affordable. This exciting culinary collection has something for everyone, from the seasoned cook to the budding new chef. The recipes are of easy-to-medium difficulty with a few advanced choices, and encompass exotic, savory, sweet, affordable, healthy, organic, vegetarian and meat-lovers

Go Nuts: Recipes That Really Shell Out

$16.15

New – Nuts make the most mundane foods extraordinary. The added crunch or buttery smoothness of a certain nut can change the dish completely. They are versatile, tasty, a great source of protein, available and affordable. This exciting culinary collection has something for everyone, from the seasoned cook to the budding new chef. The recipes are of easy-to-medium difficulty with a few advanced choices, and encompass exotic, savory, sweet, affordable, healthy, organic, vegetarian and meat-lovers

Go Nuts: Recipes that Really Shell Out

$9.99

Go Nuts is an exciting compilation of recipes that encompasses exotic, savory, sweet, affordable, healthy, organic, vegetarian and meat lovers specialties, and includes all food groups. Nuts make the most mundane foods extraordinary. The added crunch or buttery smoothness of a certain nut can change the dish completely. They are versatile, tasty, a great source of protein, available and affordable. Each nut has specific characteristics that can be appreciated in many ways-toasted, caramelized, pureed or seasoned. A pairing guide is included so you will learn what food and beverages go well with each type of nut. This culinary collection has something for everyone from the seasoned cook to the budding new chef. The recipes are easy to medium difficulty with a few advanced choices to try when you want to be challenged. The well-tested recipes will get you rave reviews from family and friends. Learn how to handle, store and toast different types of nuts. There is helpful information on nutrition, health and recipes that are suitable for special diets or lifestyle choices.

Go Nuts: Recipes that Really Shell Out

$16.95

Go Nuts is an exciting compilation of recipes that encompasses exotic, savory, sweet, affordable, healthy, organic, vegetarian and meat lovers specialties, and includes all food groups. Nuts make the most mundane foods extraordinary. The added crunch or buttery smoothness of a certain nut can change the dish completely. They are versatile, tasty, a great source of protein, available and affordable. Each nut has specific characteristics that can be appreciated in many ways-toasted, caramelized, pureed or seasoned. A pairing guide is included so you will learn what food and beverages go well with each type of nut. This culinary collection has something for everyone from the seasoned cook to the budding new chef. The recipes are easy to medium difficulty with a few advanced choices to try when you want to be challenged. The well-tested recipes will get you rave reviews from family and friends. Learn how to handle, store and toast different types of nuts. There is helpful information on nutrition, health and recipes that are suitable for special diets or lifestyle choices.

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

$23.5

Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements—and the terms “grass fed” and “free range” commonly seen on menus and in grocery stores—people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well. With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement. Praise for Good Meat:”Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat belongs on the shelf of every carnivore out there. If you eat meat and if you raise animals for meat or if you have ever considered eating meat or eggs, you need a copy of Deborah Krasner’s work of art. The thoughtful essays, equipment and seasonings chapters alone are worth the price of admission, but the anatomy lessons, cutting instructions and more than 200 recipes make the book a rare bargain indeed.” -Grit.com“Deborah Krasner is part of a revolution in food, in agriculture, in nutrition, that is taking place in our nation. Her book is a fine contribution to that revolution, teaching us how to eat more healthfully, how to buy from local farmers, how to cook what they raise.” —Senator Bernie Sanders, from the foreword“The healing local food movement’s success hinges on artisanal farming and domestic culinary arts. Good Meat takes the mystery out of both in a masterful way, bringing all of us another giant step closer to healing the planet one bite at a time. Beautiful pictures and delightful explanations . . .

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

$24.29

New – With the organic gardening movement firmly in place, foodies, restaurateurs and people who care about what they eat are now turning their attention squarely onto their meat: where it comes from, how it lived, and how it died. More than ever, people are starting to care about humanely raised meat, realizing that organic farming is simply one part of a larger puzzle. With the local, sustainable movement gaining traction across the country, Krasner has written Good Meat, a comprehensive book

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

$23.5

Used – With the organic gardening movement firmly in place, foodies, restaurateurs and people who care about what they eat are now turning their attention squarely onto their meat: where it comes from, how it lived, and how it died. More than ever, people are starting to care about humanely raised meat, realizing that organic farming is simply one part of a larger puzzle. With the local, sustainable movement gaining traction across the country, Krasner has written Good Meat, a comprehensive book

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

$17.39

New – With the organic gardening movement firmly in place, foodies, restaurateurs and people who care about what they eat are now turning their attention squarely onto their meat: where it comes from, how it lived, and how it died. More than ever, people are starting to care about humanely raised meat, realizing that organic farming is simply one part of a larger puzzle. With the local, sustainable movement gaining traction across the country, Krasner has written Good Meat, a comprehensive book

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

$17.53

Used – With the organic gardening movement firmly in place, foodies, restaurateurs and people who care about what they eat are now turning their attention squarely onto their meat: where it comes from, how it lived, and how it died. More than ever, people are starting to care about humanely raised meat, realizing that organic farming is simply one part of a larger puzzle. With the local, sustainable movement gaining traction across the country, Krasner has written Good Meat, a comprehensive book

Gorgeous Chaos: New & Selected Poems, 1965-2001

$10.22

New – In this vital collection of new and selected work, Jack Marshall never lets readers forget that they are meat-on-the-bone, organic beings incomplete in nature, often rattled by the tricky fortune of possessing free will and consciousness. With voice steady and language sublime, Marshall imparts a studied view of being alive and the possibilities that abound before, during, and after our earthly tryst as -psyche meeting flesh. Jack Marshall was born in 1936 to Arabic-Jewish parents, and oft

Gorgeous Chaos: New & Selected Poems, 1965-2001

$8.56

New – In this vital collection of new and selected work, Jack Marshall never lets readers forget that they are meat-on-the-bone, organic beings incomplete in nature, often rattled by the tricky fortune of possessing free will and consciousness. With voice steady and language sublime, Marshall imparts a studied view of being alive and the possibilities that abound before, during, and after our earthly tryst as -psyche meeting flesh. Jack Marshall was born in 1936 to Arabic-Jewish parents, and oft

Growing Good Things to Eat in Texas: Profiles of Organic Farmers and Ranchers Across the State

$8.18

Used – As more and more people seek locally grown food, independent family owned and operated agriculture has expanded, creating local networks for selling and buying produce, meat, and dairy products and reviving local agricultural economies throughout the United States. Pamela Walker and Linda Walsh portray eleven farming and ranch families who are part of this food revival in Texas.

Growing Good Things to Eat in Texas: Profiles of Organic Farmers and Ranchers Across the State

$5.45

Used – As more and more people seek locally grown food, independent family owned and operated agriculture has expanded, creating local networks for selling and buying produce, meat, and dairy products and reviving local agricultural economies throughout the United States. Pamela Walker and Linda Walsh portray eleven farming and ranch families who are part of this food revival in Texas.

Growing Good Things to Eat in Texas: Profiles of Organic Farmers and Ranchers across the State

$5.45

As more and more people seek locally grown food, independent family owned and operated agriculture has expanded, creating local networks for selling and buying produce, meat, and dairy products and reviving local agricultural economies throughout the United States. Pamela Walker and Linda Walsh portray eleven farming and ranch families who are part of this food revival in Texas.  

Growing Good Things to Eat: Profiles of Organic Farmers and Ranchers Across the State

$41.95

New – As more and more people seek locally grown food, independent, family owned and operated agriculture has expanded, creating local networks for selling and buying produce, meat, and dairy products and reviving local agricultural economies throughout the United States. In “Growing Good Things to Eat in Texas”, author Pamela Walker and photographer Linda Walsh portray eleven farming and ranching families who are part of this food revival in Texas. With biographical essays and photographs, Walk

Growing Good Things to Eat: Profiles of Organic Farmers and Ranchers Across the State

$23.72

New – As more and more people seek locally grown food, independent, family owned and operated agriculture has expanded, creating local networks for selling and buying produce, meat, and dairy products and reviving local agricultural economies throughout the United States. In “Growing Good Things to Eat in Texas”, author Pamela Walker and photographer Linda Walsh portray eleven farming and ranching families who are part of this food revival in Texas. With biographical essays and photographs, Walk

Healthy Lunchbox

$22.95

According to the Government’s nutritional standards, a child’s lunch should contain at least one portion each of fruit and veg, protein (meat or alternative), dairy products and starchy food, such as bread or pasta. But a survey by the Food Standards Agency found that nine out of ten children still take packed lunches to school that contain too much saturated fat, sugar and salt.The Healthy Lunchbox is full of suggestions and ideas to help you provide your child with an appetizing and appealing meal each day. It will explain why many lunchboxes are unhealthy. What a healthy lunch should consist of. What children and adults of different ages should have (size of portions etc). Seasonality. Variety. Encouraging children to experiment. Personalizing your lunchbox and making your lunchbox special. How to adapt your lunchbox for different age groups. How to get over children’s fears of being different. Dealing with the reluctant/fussy eater and the overweight. Dealing with pester power. How to get kids involved in making their own. What children from other countries take to school. Lunchbox notes. Fiona Beckett provides recipes and menu suggestions and gives her Top Ten lunchboxes (or 12, depending on book size). These are categorised by age (e.g. very small children (4-6)/teenagers), inclination (veggie/non-dairy, wheat-free), time – or lack of it (hard pushed parent with several boxes to make), budget (low cost lunch box), food politics (organic/Fairtrade lunch boxes) or ethnicity (tiffin box/bento box). Finally how to plan a week’s meals on the basis of one or two shopping expeditions, and a table with a month’s suggestions for lunch boxes, as well as food safety andfood hygiene.

Hunt, Gather, Cook

$16.8

Used – If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and sustainablyraised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, “Hunter Angler Gardener Cook,” which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for t

Hunt, Gather, Cook

$16.8

New – If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and sustainablyraised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, “Hunter Angler Gardener Cook,” which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for th

Hunt, Gather, Cook

$13.56

New – If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and sustainablyraised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, “Hunter Angler Gardener Cook,” which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for th

Hunt, Gather, Cook

$13.71

Used – If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and sustainablyraised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, “Hunter Angler Gardener Cook,” which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for t

Hunt, Gather, Cook: Finding the Forgotten Feast

$14.02

If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America’s edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country.

Hunt, Gather, Cook: Finding the Forgotten Feast

$20.99

If there is a frontier beyond organic, local, and seasonal, beyond farmers’ markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America’s edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country.

Impact of Pollution on Animal Products

$120.58

The importance of pollution in Central Asia is a well-known feature but references mainly concern the impact of environmental failures on human health. The role of animals at the interface of the contamination of resources for animal feeding and drinking, and human consumption of animal products has been little studied. Yet, animals play three roles in the links between environment and human health: (i) they are the final receptor of pollutants and, therefore, can be affected by the chronic or acute toxicity of organic and non-organic pollutants present in their environment or in their food, (ii) they can be used as sentinel of environmental pollution and, therefore, assessing their status vis-à-vis the pollutants is essential to identify environmental risks, (iii) they are a provider of pollutants for human through the consumption of their products (milk, meat, eggs, wastes).For all theses aspects, several research fields have to be solicited: veterinary sciences, epidemiology, ecology, chemistry, biochemistry, animal and human nutrition, ecotoxicology, animal production. The study of the impact of pollution on animals and animal products requires a multidisciplinary approach, including holistic and analytical aspects.

Impact of Pollution on Animal Products

$32.96

The importance of pollution in Central Asia is a well-known feature but references mainly concern the impact of environmental failures on human health. The role of animals at the interface of the contamination of resources for animal feeding and drinking, and human consumption of animal products has been little studied. Yet, animals play three roles in the links between environment and human health: (i) they are the final receptor of pollutants and, therefore, can be affected by the chronic or acute toxicity of organic and non-organic pollutants present in their environment or in their food, (ii) they can be used as sentinel of environmental pollution and, therefore, assessing their status vis-à-vis the pollutants is essential to identify environmental risks, (iii) they are a provider of pollutants for human through the consumption of their products (milk, meat, eggs, wastes).For all theses aspects, several research fields have to be solicited: veterinary sciences, epidemiology, ecology, chemistry, biochemistry, animal and human nutrition, ecotoxicology, animal production. The study of the impact of pollution on animals and animal products requires a multidisciplinary approach, including holistic and analytical aspects.

Is Our Food Safe?: A Consumer’s Guide to Protecting Your Health and the Environment

$0.99

Every day, new warnings emerge about the safety of the food in our markets, school cafeterias, and restaurants. As industry and government officials rush in with reassurances—and food alarmists call for drastic changes in the American diet—ordinary consumers are caught in the middle. Is Our Food Safe? separates the facts from the rumors and offers straightforward, reliable advice on how to protect your health and the environment without going to extremes.Is Our Food Safe? answers common questions about the safety of meat, dairy products, fish, fruits, and other foods that make up our daily diet. It assesses the positive and negative aspects of genetically engineered foods, compares organic and conventionally produced foods, and makes recommendations about when (and if) you should choose local suppliers over industry giants. It also explains which foods to eat and which to avoid if you are concerned about clean water and air and a safe environment. Finally, it provides valuable information on how you can improve the quality of the food available in your communities, including specific issues to raise with grocers and food service providers.

Is Our Food Safe?: A Consumer’s Guide to Protecting Your Health and the Environment

$13.99

Every day, new warnings emerge about the safety of the food in our markets, school cafeterias, and restaurants. As industry and government officials rush in with reassurances—and food alarmists call for drastic changes in the American diet—ordinary consumers are caught in the middle. Is Our Food Safe? separates the facts from the rumors and offers straightforward, reliable advice on how to protect your health and the environment without going to extremes.Is Our Food Safe? answers common questions about the safety of meat, dairy products, fish, fruits, and other foods that make up our daily diet. It assesses the positive and negative aspects of genetically engineered foods, compares organic and conventionally produced foods, and makes recommendations about when (and if) you should choose local suppliers over industry giants. It also explains which foods to eat and which to avoid if you are concerned about clean water and air and a safe environment. Finally, it provides valuable information on how you can improve the quality of the food available in your communities, including specific issues to raise with grocers and food service providers.

Justus Von Liebig

$47.17

Justus von Liebig (12 May 1803 – 18 April 1873) was a German chemist who made major contributions to agricultural and biological chemistry, and worked on the organization of organic chemistry. As a professor, he devised the modern laboratory-oriented teaching method, and for such innovations, he is regarded as one of the greatest chemistry teachers of all time. He is known as the “father of the fertilizer industry” for his discovery of nitrogen as an essential plant nutrient, and his formulation of the Law of the Minimum which described the effect of individual nutrients on crops. He also developed a manufacturing process for beef extracts, and founded a company, Liebig Extract of Meat Company, that later trademarked the Oxo brand beef bouillon cube.

Keeping Poultry and Rabbits on Scraps

$27.44

Used – A delightful edition of an English wartime favorite First issued in 1941, when the food shortages of World War II made it essential for every scrap of kitchen waste to be used to feed the nation, this book enabled the meager wartime rations to be supplemented in thousands of homes by a regular supply of eggs and meat. Reissued specially for the growing number of people interested in organic and locally grown food sources, this quirky volume contains everything that the small-scale raiser

Keeping Poultry and Rabbits on Scraps

$10

A delightful edition of an English wartime favoriteFirst issued in 1941, when the food shortages of World War II made it essential for every scrap of kitchen waste to be used to feed the nation, this book enabled the meager wartime rations to be supplemented in thousands of homes by a regular supply of eggs and meat. Reissued specially for the growing number of people interested in organic and locally grown food sources, this quirky volume contains everything that the small-scale raiser of rabbits or poultry needs to know. Egg-production, buying, housing, feeding, breeding, and diseases are all fully dealt with by experts, while simple and practical instructions are charmingly enhanced by the original illustrations.

Keeping Poultry and Rabbits on Scraps

$17.28

Used – A delightful edition of an English wartime favorite First issued in 1941, when the food shortages of World War II made it essential for every scrap of kitchen waste to be used to feed the nation, this book enabled the meager wartime rations to be supplemented in thousands of homes by a regular supply of eggs and meat. Reissued specially for the growing number of people interested in organic and locally grown food sources, this quirky volume contains everything that the small-scale raiser

Keeping Poultry and Rabbits on Scraps

$38.59

Used – A delightful edition of an English wartime favorite First issued in 1941, when the food shortages of World War II made it essential for every scrap of kitchen waste to be used to feed the nation, this book enabled the meager wartime rations to be supplemented in thousands of homes by a regular supply of eggs and meat. Reissued specially for the growing number of people interested in organic and locally grown food sources, this quirky volume contains everything that the small-scale raiser

Keeping Poultry and Rabbits on Scraps

$24.7

Used – A delightful edition of an English wartime favorite First issued in 1941, when the food shortages of World War II made it essential for every scrap of kitchen waste to be used to feed the nation, this book enabled the meager wartime rations to be supplemented in thousands of homes by a regular supply of eggs and meat. Reissued specially for the growing number of people interested in organic and locally grown food sources, this quirky volume contains everything that the small-scale raiser

Knack Vegetable Cookbook: Savory Gourmet Recipes Made Easy

$2.93

Used – Eating fresh vegetables–whether purchased at a supermarket, farmer’s market, or organic food store–is both a health commandment and a gourmet pleasure. “Knack Vegetable Cookbook” brings together the 350 best recipes out there. For each vegetable, the book offers a range of recipe types, some including meat–from delicious, simple recipes any cook will want to add to his or her everyday culinary repertoire, to recipes for making the most of a big harvest or a good seasonal price, ethnic

Knack Vegetable Cookbook: Savory Gourmet Recipes Made Easy

$15.99

Eating fresh vegetableswhether purchased at a supermarket, farmer’s market, or organic food storeis both a health commandment and a gourmet pleasure. Knack Vegetable Cookbook brings together the 350 best recipes out there. For each vegetable, the book offers a range of recipe types, some including meatfrom delicious, simple recipes any cook will want to add to his or her everyday culinary repertoire, to recipes for making the most of a big harvest or a good seasonal price, ethnic and regional recipes, and recipes suited to dinner parties or holiday celebrations.

Knack Vegetable Cookbook: Savory Gourmet Recipes Made Easy

$4.9

New – Eating fresh vegetables–whether purchased at a supermarket, farmer’s market, or organic food store–is both a health commandment and a gourmet pleasure. “Knack Vegetable Cookbook” brings together the 350 best recipes out there. For each vegetable, the book offers a range of recipe types, some including meat–from delicious, simple recipes any cook will want to add to his or her everyday culinary repertoire, to recipes for making the most of a big harvest or a good seasonal price, ethnic a

Knack Vegetable Cookbook: Savory Gourmet Recipes Made Easy

$7.8

New – Eating fresh vegetables–whether purchased at a supermarket, farmer’s market, or organic food store–is both a health commandment and a gourmet pleasure. “Knack Vegetable Cookbook” brings together the 350 best recipes out there. For each vegetable, the book offers a range of recipe types, some including meat–from delicious, simple recipes any cook will want to add to his or her everyday culinary repertoire, to recipes for making the most of a big harvest or a good seasonal price, ethnic a

Knack Vegetable Cookbook: Savory Gourmet Recipes Made Easy

$6.52

Used – Eating fresh vegetables–whether purchased at a supermarket, farmer’s market, or organic food store–is both a health commandment and a gourmet pleasure. “Knack Vegetable Cookbook” brings together the 350 best recipes out there. For each vegetable, the book offers a range of recipe types, some including meat–from delicious, simple recipes any cook will want to add to his or her everyday culinary repertoire, to recipes for making the most of a big harvest or a good seasonal price, ethnic

Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority

$13.99

Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.” Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison. A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.

Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority

$13.95

Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 86 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a higher authority.” Fishkoff interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut standards pale by comparison. A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.

Tags: organic meat, organic meat delivery, organic meat delivery los angeles, organic meat los angeles, organic meat online

March 4th, 2010

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