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The Chesapeake Table
- Your Guide to Eating Local
- Narrado por: Renee Brooks Catacalos
- Duración: 5 h y 50 m
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Resumen del Editor
There was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat are shipped from somewhere else, and eating local is considered by some to be a luxury.
Renee Brooks Catacalos is here to remind us that eating local is easier and more rewarding than we may think. There is an abundance of food all around us, found across the acres and acres of fields and pastures, orchards, forests, mile upon winding mile of rivers and streams, ocean coastline, and the amazing Chesapeake Bay.
In The Chesapeake Table: Your Guide to Eating Local, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos began her local food journey with a personal challenge to only buy, prepare, and eat food grown within a 150-mile radius of her home near Washington, DC.
From her in-depth, on-the-ground study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways - from shopping at your local farmers market to buying a community-supported agriculture share. She also includes recipes for those curious about how they can make their own environmentally conscious food choices.
Introducing listeners to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity, diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
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The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- De: Bee Wilson
- Narrado por: Bee Wilson
- Duración: 12 h y 30 m
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Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
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Slow, doesn't get to the point-20% info, 80% fluff
- De DrSarah en 11-13-19
De: Bee Wilson
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Animal, Vegetable, Junk
- A History of Food, from Sustainable to Suicidal
- De: Mark Bittman
- Narrado por: Mark Bittman
- Duración: 12 h y 53 m
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The story of humankind is usually told as one of technological innovation and economic influence—of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food. In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments.
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Mostly Junk
- De Daniel Ducat en 05-22-21
De: Mark Bittman
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A Revolution Down on the Farm
- The Transformation of American Agriculture since 1929
- De: Paul K. Conkin
- Narrado por: Kevin Pierce
- Duración: 11 h y 7 m
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Humans have been farming for thousands of years, and yet agriculture has undergone more fundamental changes in the past 80 years than in the previous several centuries. In 1900, 30 million American farmers tilled the soil or tended livestock; today there are fewer than 4.5 million farmers who feed a population four times larger than it was at the beginning of the century.
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Excellent review of farming history in US
- De Joanne en 01-26-14
De: Paul K. Conkin
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The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- De: Lizzie Collingham
- Narrado por: Jennifer M. Dixon
- Duración: 12 h y 3 m
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In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
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Overall really interesting and informative
- De Amazon Customer en 01-01-21
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Pandora's Lunchbox
- How Processed Food Took Over the American Meal
- De: Melanie Warner
- Narrado por: Ann Marie Lee
- Duración: 8 h y 57 m
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If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.
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Interesting.
- De Dr. Jeff McCombs, DC en 10-01-13
De: Melanie Warner
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High on the Hog
- A Culinary Journey from Africa to America
- De: Jessica B. Harris
- Narrado por: Jessica Harris
- Duración: 8 h y 59 m
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Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
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more of a history lesson than a culinary book
- De Scott Johnson en 09-02-15
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Eight Flavors
- The Untold Story of American Cuisine
- De: Sarah Lohman
- Narrado por: Sarah Lohman
- Duración: 8 h y 33 m
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The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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Great read... Terrible accents
- De S. Macklin en 12-14-18
De: Sarah Lohman
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Slime
- How Algae Created Us, Plague Us, and Just Might Save Us
- De: Ruth Kassinger
- Narrado por: Xe Sands
- Duración: 9 h y 7 m
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In Slime we'll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market. Ruth Kassinger takes listeners on an around-the-world, behind-the-scenes, and into-the-kitchen tour. Whether you thought algae was just the gunk in your fish tank or you eat seaweed with your oatmeal, Slime will delight and amaze with its stories of the good, the bad, and the up-and-coming.
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Fairly entertaining and informative...but
- De Timothy en 08-27-19
De: Ruth Kassinger
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Short Course in Beer
- An Introduction to Tasting and Talking About the World's Most Civilized Beverage
- De: Lynn Hoffman
- Narrado por: Adam Verner
- Duración: 6 h y 50 m
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Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.
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An Ok Beer Book
- De AppleCedAR en 10-21-13
De: Lynn Hoffman
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Coffee
- A Comprehensive Guide to the Bean, the Beverage, and the Industry
- De: Robert W. Thurston, Jonathan Morris, Shawn Steiman
- Narrado por: Dan Kassis
- Duración: 18 h y 29 m
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Leading experts from business and academia consider coffee's history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain.
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Everything you need to know about coffee
- De FW1978 en 11-03-18
De: Robert W. Thurston, y otros
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Sugar
- The World Corrupted: From Slavery to Obesity
- De: James Walvin
- Narrado por: Roger Davis
- Duración: 10 h y 45 m
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How did a simple commodity, once the prized monopoly of kings and princes, become an essential ingredient in the lives of millions, before mutating yet again into the cause of a global health epidemic? Prior to 1600, sugar was a costly luxury, the domain of the rich. But with the rise of the sugar colonies in the New World over the following century, sugar became cheap, ubiquitous, and an everyday necessity. Less than 50 years ago, few people suggested that sugar posed a global health problem.
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I should have listened to the other reviews
- De L. Bergman en 12-31-18
De: James Walvin
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Lesser Beasts
- A Snout-to-Tail History of the Humble Pig
- De: Mark Essig
- Narrado por: Joe Barrett
- Duración: 7 h y 18 m
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As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.
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Virtuous Carnivors?
- De David en 04-14-16
De: Mark Essig
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Organic Manifesto
- How Organic Food Can Heal Our Planet, Feed the World, and Keep Us Safe
- De: Maria Rodale, Eric Scholsser - foreword
- Narrado por: Coleen Marlo
- Duración: 5 h y 17 m
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Drawing on findings from leading health researchers as well as conversations with both chemical and organic farmers from coast to coast, Maria Rodale irrefutably outlines the unacceptably high cost of chemical farming on our health and our environment. She traces the genesis of chemical farming and the rise of the immense companies that profit from it, bringing to light the government's role in allowing such practices to flourish.
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those in power must read and work upon it.
- De Jaktip en 12-20-17
De: Maria Rodale, y otros