Food Production

Twenty years ago, Joel Salatin wrote You Can Farm, which has launched thousands of farm entrepreneurs around the world. With another 20 years of experience under his belt, bringing him to the half-century mark as a full-time farmer, he decided to build on that foundation with a sequel, a graduate-level curriculum. Everyone who reads (or listens to), and enjoys that previous work, will benefit from this additional information.

Brought to you by Penguin. In this ambitious, myth-busting book, leading scientist and internationally bestselling author Vaclav Smil investigates many of the burning questions facing the world today: Why are some of the world’s biggest food producers also the countries with the most...

Our most powerful tool to reverse the global epidemic of chronic disease, heal the environment, reform politics, and revive economies is food. What we eat has tremendous implications not just for our waistlines, but also for the planet, society, and the global economy. What we do to our bodies...

With a global population estimated to reach nearly 10 billion by 2050, we face a huge challenge in feeding everyone on the planet. How is that to be achieved? In this brilliantly insightful one-stop guide, WIRED journalist Matt Reynolds assesses the limits and drawbacks of current food production and looks at the ways in which they can be tackled. 

By the late 19th century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation’s rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs.

Wie schützt man sein Immunsystem nachhaltig? Den meisten fällt als erstes "gesunde Ernährung" ein, aber noch wichtiger ist die geistige Nahrung, die wir angeboten bekommen und zu uns nehmen. In Zeiten radikaler Veränderungen und sich spaltender Gesellschaften ist die Gefahr einer Vergiftung des Geistes brandaktuell. Wachsende Abhängigkeit der sozialen und Mainstream-Medien bis hin zu Zensur verdeutlicht die schwindende Trennung zwischen kommerziellen Interessen und journalistischem Auftrag.

First published in 1916, Pop Corn Recipes by Mary Hamilton Talbott is a fascinating glimpse into early 20th century American home cooking—when popcorn was valued not merely as a treat, but as a versatile and nourishing staple.

Moscow takes us on deep dives (sometimes literally) with fisherfolk, farmers, scientists, community activists, historians, hunters, and more, bringing back stories of the communities, workers, and environments involved—some thriving, some in jeopardy, all interconnected with food.

For decades, it has been nearly universal dogma among environmentalists and health advocates that cattle and beef are public enemy number one. But is the matter really so clear? Hardly, argues environmental lawyer turned rancher Nicolette Hahn Niman in her new book, Defending Beef. The public has long been led to believe that livestock, especially cattle, erode soils, pollute air and water, damage riparian areas, and decimate wildlife populations. In Defending Beef, Hahn Niman argues that cattle are not inherently bad for either the Earth or our own nutritional health.

Desde las junglas húmedas de Costa Rica hasta el fétido entorno de las zonas rebeldes del sur de Sudán, Carl Zimmer nos guía a través de un viaje por el universo de los parásitos, un mundo en el que habitamos sin ser conscientes. Así nos descubre no solo la forma de vida más exitosa del planeta, sino aquella que da forma a los ecosistemas y es el motor de la evolución. Zimmer nos muestra, pues, cuánto han evolucionado estos bichos, y relata la aterradora facilidad con que pueden devorar a quien los hospeda, e incluso controlar su conducta.

First published in the late nineteenth century, The Chocolate-Plant (Theobroma Cacao) and Its Products is a thorough and fascinating examination of one of the world’s most important—and beloved—plants.

Taking Out Chef is a new release from Hachette Audiobooks: Powered by Wattpad -- an innovative collaboration between Hachette Book Group, a leading publisher, and Wattpad, a passionate storytelling community of over 45 million people. Your favorite online stories, now available in your...

Discover the timeless wisdom of Victorian domestic science in First Lessons in the Principles of Cooking by Lady Barker—a thoughtful and empowering guide for anyone interested in the foundations of cookery. Written in the late 19th century, this classic manual goes far beyond recipes, exploring the “why” behind food preparation with a practical, scientific lens.