Wild Fermentationby Sandor Elix KatzChelsea Green, 2003; $25I’ve lost count of the number of times this book has been recommended or mentioned to me, and it deserves every one. Katz explores the world of fermentable foods, which includes some of the earliest prepared foods humans ate, not only to give you something great to eat,
MoreSewing Green: 25 Projects made with Repurposed & Organic Materialsby Betz WhiteSTC Craft, A Melanie Falick Book, 2009, $24.95The stitch ‘n bitch scene has been making your grandma’s favorite hobby hipper over the years. But in this latest DIY guide to needle and threading, author Betz White showcases how crafty designers can rethink wardrobes and
More1 min read
The Scavenger's Manifestoby Anneli Rufus and Kristan LawsonPenguin, 2009 $14.95Freeganism gets a stylish upgrade in this latest guide to reusing, salvaging and swapping materials at a time when saving money, and the earth, go hand in hand.
More1 min read
The Omnivore's Dilemmaby Michael PollanPenguin, 2006 $26.95When The Omnivore’s Dilemma came out in ’06, it was not the first book to take a look at our industrial food system with a critical eye, but it quickly became one of the most well-known. Part of that is due to the interesting structure of the book, where
More1 min read
Food Politics: How the Food Industry Influences Nutrition and Healthby Marion NestleUC Press, 2003; $16.95When you bite into an apple, you’re probably not considering the laws and regulations, complex legal relationships and huge amounts of money that go into promoting food products. On your behalf, though, Marion Nestle is.
More1 min read
The Ecology of Commerce: A Declaration of Sustainabilityby Paul HawkenHarper Collins, 1993, $19.96Paul Hawken, author, entrepreneur and activist, debunks the tired notion that business and the environment are somehow at odds. “Common wisdom holds that ecologists worry about nature while economists are concerned with human beings,” Hawken explains. “But economists are in fact taking care
More1 min read