Farm To Fork

In North America and elsewhere, there is a growing concern by many that they are no longer connected in any meaningful way with the production or processing of the food they consume. Furthermore, many sources portray a negative bias regarding the production, transport, processing, and marketing of todays food. In DEMYSTIFYING FOOD FROM FARM TO FORK, author Maurice J. Hladik examines a plethora of issues surrounding the agricultural industry. It answers the questions of what is food, what does farm to market really mean, and whether the food we eat is safe. It also discusses the controversies and socioeconomic concerns surrounding food and the food supply, such as the role of government; farming, environment, and biodiversity; genetically modi?ed food; organic foods; the 100-mile diet; weather, climate, and food; and animal and poultry welfare. Hladika descendant of European farmers who settled on farms in Nebraska, Iowa, and Minnesota as early as 1834not only provides a lively discussion of food controversies, but also shares hundreds of little-known facts about food and farming.

New paperback edition - Providing a seasonal tour of a traditional farming year, passionate beef farmer Joe Stanley seeks to inform the reader about the journey their food takes before it gets to the plate, revealing the reality of life for a modern British lowland farmer.

In this extraordinary new book, Emeril Lagasse continues his lifelong commitment to using fresh, local ingredients in his restaurants and home kitchen. He has spent the past thirty years building close relationships with farmers, fishermen, and ranchers. Farm to Fork is his guide to help you explore the great local bounty through fifteen flavorful chapters—sweet summer in "The Three Sisters: Corn, Beans, and Squash," juicy "Berries, Figs, and Melons," sublime naturally raised meats in "Out on the Range," fresh catch in "Fresh Off the Dock," and home canning tips from "Home Economics: Preserving the Harvest." Fill your basket with the ripest ingredients from every season at the markets (or your backyard garden) and dig into delicious recipes such as Sweet Potato Ravioli with Sage Brown Butter, Cheesy Creole Tomato Pie, Honey-Brined Pork Chops with Nectarine Chutney, Watermelon Rind Crisp Sweet Pickles, and Rhubarb Strawberry Crisp. Even learn how to make your own cheese and pasta at home. Emeril shares his love for fresh from-the-fields foods—and the heritage of the artisans who bring them to the table.

A trendy restaurant has small town Idaho up in arms—and a goat farmer six feet under—in a New York Times bestselling author’s cozy mystery series debut. Angie Turner is back in her hometown of River Vista, Idaho, ready to open her own farm-to-table restaurant. Together with her friend and business partner Felicia, Angie is lining up vendors from local farmer’s markets to Old Man Moss’s goat dairy farm. Not everyone in the Boise suburb is keen on having a fancy new eatery in town. But the cantankerous Moss takes a shine to Angie, as does his kid goat Precious. When Angie hears the shocking news that Moss has been killed, she jumps in to mind the man's livestock—and help solve him murder. Now with her grand opening just days away, Angie has grave reservations about her new neighbors. But one thing's for sure, Angie's not about to let some killer get her goat.

If a city is its people, and its people are what they eat, then shouldn’t food play a larger role in our dialogue about how and where we live? The food of a metropolis is essential to its character. Native plants, proximity to farmland, the locations of supermarkets, immigration, food-security concerns, how chefs are trained: how a city nourishes itself might say more than anything else about what kind of city it is. With a cornucopia of essays on comestibles, The Edible City considers how one city eats. It includes dishes on peaches and poverty, on processing plants and public gardens, on rats and bees and bad restaurant service, on schnitzel and school lunches. There are incisive studies of food-safety policy, of feeding the poor, and of waste, and a happy tale about a hardy fig tree. Together they form a saucy picture of how Toronto – and, by extension, every city – sustains itself, from growing basil on balconies to four-star restaurants. Dig into The Edible City and get the whole story, from field to fork.

WINNER: ACA-Bruel 2015 - Prix des Associations With the growth of the food industry come unique logistics challenges, new supply routes, demand dynamics and investment re-shaping the future of the food logistics industry. It is therefore important for the food industry to innovate both with regards to demand management and sustainability of food sources for a growing population. Food Supply Chain Management and Logistics provides an accessible and essential guide to food supply chain management, considering the food supply chain from 'farm to fork'. Samir Dani shows the reader how to stay ahead of the game by keeping abreast of global best practice, harnessing the very latest technology and squeezing efficiency and profit from increasingly complex supply chains. Food Supply Chain Management and Logistics covers essential topics in food supply chain management, including: food supply chain production and manufacturing; food logistics; food regulation, safety and quality; food sourcing; food retailing; risk management; food innovation; technology trends; food sector and economic regeneration; challenges in International food supply chains; triple bottom-line trends in the food sector; food security and future challenges. Winner of the 2015 Prix des Associations, this book has been commended for its comprehensive coverage of the design, governance, supporting mechanisms and future challenges in the food supply chain.

Angie Turner’s Idaho restaurant, the County Seat, is the perfect site for a picturesque country wedding, but the party planning skids to a halt when the groom-to-be is implicated in a murder investigation… When Angie’s best friend and business partner, Felicia Williams, picks the County Seat to host her upcoming nuptials, Angie wants it to feel like a family affair--especially since Felicia is set to marry the farm-to-fork restaurant’s talented sous chef, Estebe Blackstone. Unfortunately, the bride’s actual family is far less enthusiastic about the union. They’re pulling out all the stops to cancel the couple’s wedding, even arranging for a surprise visit from Felicia’s ex-fiancé (and her father’s current lackey). But when her ex is killed days before the ceremony and Estebe is framed for the crime, Angie and the County Seat crew must scramble to solve the murder and save the wedding . . . Praise for Lynn Cahoon's Mysteries “Well-crafted . . . Cat and crew prove to be engaging characters and Cahoon does a stellar job of keeping them—and the reader—guessing.” —Mystery Sceneon A Story to Kill “One Poison Pie deliciously blends charm and magic with a dash of mystery and a sprinkle of romance.” —Daryl Wood Gerber, Agatha winner and nationally bestselling author of the Cookbook Nook Mysteries and Fairy Garden Mysteries

"Interest in the food we eat and how it is produced, distributed, and consumed has grown tremendously in the last few years. Consumers are exchanging highly processed, genetically engineered, and pesticide-contaminated food for fresh produce grown using organic methods. For example, in both urban and rural areas, the number of farmers markets has grown from 1,755 in 1994 to 8,200 in 2014. This change is just one indication consumers are interested in knowing who produced their food and how it was produced. This book addresses the importance of creating food systems that are sustainable by bringing together a number of experts in the fields of law, economics, nutrition, and social sciences, as well as farmers and advocates. These experts share their perspectives on pressing issues related to sustainable food systems and offer solutions for achieving healthy, sustainable, and equitable food systems in the future." -- Page [4] cover.