After witnessing over 2,000 patients regain health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and that elimination of wheat is key to dramatic weight loss and optimal health.
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At Mesa’s Edge is the witty, candid, often moving story of ranch restoration and of struggles with defiant skunks, barbed wire, marauding cows, and loneliness.
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Together, Alice Waters and Chez Panisse have revolutionized how we think about food, how its grown, how we cook, and how we eat.
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Drawing upon 40 years’ experience as an ecological farmer and marketer, Joel Salatin explains in Everything I Want To Do is Illegal, with humor and passion, why Americans do not have the freedom to choose the food they purchase and eat.
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The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind.
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Deborah Madison and her husband, Patrick McFarlin, set out to learn what people chew on when there isn’t anyone else around.
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Food writer Andrew Beahrs weaving together passages from Twain’s famous works and Beahrs’s own adventures to take us on a journey into America’s past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.
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