Showing results for "Digital Food" in Sports & Outdoors

Brought to you by Penguin. Food is our greatest ally for good health, but the question of what to eat has never seemed so complicated. In his new book, Tim Spector creates a unique, thorough, evidence-based guide to the real science of eating. Moving away from misleading notions of calories or...

Our basic right to healthy food is at risk. What can we do? Written in an astute, engaging style, armed with examples from her own homesteading lifestyle, small farmer Nicole Faires' Food Confidential gives you the tools to fight the intangible battles as well as the practical ones.

Fairways to Foodplots™️ is where stories from the outdoors meet real life. Each episode dives into conversations about food plots, habitat management, hunting, fishing, sports, great food, family, faith, and everything in between.From practical land-management insights to campfire-style storytelling, the show blends education, humor, and authenticity — the way conversations really sound when good friends get together.We’ll be sitting down with well-known voices from the outdoor and conservation world, along with everyday folks who simply have great stories to tell. Whether you’re ...

This fully updated special edition of the classic complete guide to the edible species that grow around us includes a new foreword from the author and a plate section with identification guides for all major species. Originally published in 1972, Richard Mabey’s classic foraging guide has...

A vivid portrait of the American prairie, which rivals the rainforest in its biological diversity and, with little notice, is disappearing even faster “This book describes—in loving, living prose—one of the world’s greatest and most important landscapes. And it does so while there’s...

Nutrition scientist and gastronome Dr. P. K. Newby provides a sweeping overview of the many interrelationships between humans, land, and food. Newby examines topics including key nutrition concepts behind good eating; the technology, biology, and psychology of food choices; how diet affects our health and environment; and evidence-based tips for creating lasting behavior change. At the same time, Newby debunks popular myths and food folklore, challenging listeners to "learn, unlearn, and relearn" the fundamentals of nutrition at the heart of a health-giving diet.

What you eat doesn’t just impact you – it shapes the world around you. Wonderfully enlightening and engagingly written. Dr Idz If you are looking at ways to combat the exploitation of the planet this book is for you. Rhiannon Lambert Well Fed is a vital tool in the ongoing battle against...

Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods.

In Food from the Radical Center, Gary Nabhan tells the stories of diverse communities who are getting their hands dirty and bringing back North America's unique fare: bison, sturgeon, camas lilies, ancient grains, turkeys, and more. These efforts have united people from the left and right, rural and urban, faith-based and science-based, in game-changing collaborations. Their successes are extraordinary by any measure, whether economic, ecological, or social.

Jailed as a scapegoat for Stalin's famines, Vavilov had traveled over five continents, collected hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity. Gary Paul Nabhan weaves together Vavilov's story with his own expeditions to Earth's richest agricultural landscapes and the cultures that tend them.

Eat more fish, the doctors say. But is the salmon you are consuming really healthy? In the early 1970s, a group of scientists researched how to make more food for the growing population of the world. They looked to the sea. They sampled genes from salmon in 41 Norwegian and Swedish rivers and...

A New York Times bestselling and award-winning journalist uses cutting-edge sports research to make the case for why being a fan is good for us individually and is a force for positive change in our society. Larry Olmsted’s writing and research have been called “eye-opening” (People)...

From the #1 New York Times bestselling author and host of Netflix’s MeatEater comes “a unique and valuable alternate view of where our food comes from” (Anthony Bourdain). “Revelatory . . . With every chapter, you get a history lesson, a hunting lesson, a nature lesson, and a cooking...

Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look at the myriad causes underlying this multimillennial bond. What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time and where is it heading? Why are pigs so special to some of us but not to others?

Since the 1987 publication of Diet for a New America, beef consumption in the United States has fallen a remarkable 19 percent. While many forces are contributing to this dramatic shift in our habits, Diet for a New America is considered to be one of the most important. Diet for a New America is a startling examination of the food we currently buy and eat in the United States and the astounding moral, economic, and emotional price we pay for it.

Direttamente da No Limits Radio le puntate di FIT and FOOD.Una pillola di 15 minuti in cui parliamo di nutrizione e sport.Commenti? Idee per un nuovo episodio?Scrivetemi fedecarosi@gmail.comInstagramFacebookTikTokYouTubeIl mio libro: Non è colpa tua

"Die Milch macht's" hieß es früher in der Werbung und ganz ähnliche Slogans warben auch für Fleisch. Heute undenkbar. Wir wissen schließlich, wie schädlich Milch und Fleisch sind - für uns und für das Klima. Wir wissen doch, dass die Kuh mit ihrem Methanausstoß das Weltklima zerrülpst. Aber wissen wir das wirklich? Sind diese Narrative über unsere Landwirtschaft und Ernährung von Fakten gestützt und wissenschaftlich nachweisbar? Nein, das sind sie nicht, sagt Florian Schwinn. Im Gegenteil: Die viel geschmähte Kuh kann unsere Retterin sein.

Beyond what we already know about "food miles" and eating locally, the global food system is a major contributor to climate change, producing as much as one-third of greenhouse gas emissions. How we farm, what we eat, and how our food gets to the table all have an impact. And our government and the food industry are willfully ignoring the issue rather than addressing it. In Anna Lapp's controversial new book, she predicts that unless we radically shift the trends of what food we're eating and how we're producing it, food-system-related greenhouse gas emissions will go up and up and up.

Leah Garcés has dedicated her career to fighting for the rights of the animals that end up on our plates. As the former US Executive Director of Compassion in World Farming and the current President of the nonprofit group Mercy for Animals, she has led the fight against the sprawling chicken industry that raises billions of birds in cruel conditions - all to satisfy our appetite for meat.

In today’s society the elite athlete is revered, admired, even worshiped. And many of us would aspire to be more like our heroes. On Food of the Gods host Lindsay Berra speaks to athletes from leagues like the NFL, MLB, NBA, and Nascar, to professional surfing, the Olympics, and everywhere athletes strive for an edge. She explores a key question: What does it take? Could we eat like them, train like them and how exactly do our heroes drive themselves to peak performance? The takeaway will influence all of us to better understand what it takes to be a world class athlete, and what we can ...