From Farm To Fork

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.

"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.

Globally, there are many safety concerns emanating from the consumption of food, and are categorized as physical, biological and chemical hazards. This volume explores a number of safety issues pertaining to foods consumed across the globe today. It represents a useful resource for researchers, food handlers and legislative bodies as it presents key findings in the area of food safety, and details the findings of a number of scientific research studies conducted through surveys, laboratory analysis and environmental assessments. The findings indicate the presence of eminent food safety threats along the food chain, ranging from pathogens, pesticide, and antibiotic residues, to heavy metals, food additives, aflatoxins, and allergens, among others. Food handling practices along the food chain and the importance of adhering to good agricultural and manufacturing practices are shown to play a crucial role in ensuring safe foods.

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.

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic utilization of bio-wastes and byproducts, and much more. Divided into several sections, the volume covers: processing and antioxidant/enzyme profiles of fruits and vegetables (role of antioxidants and enzymes in processing, use of solar energy in processing, and techniques used in making processed products from fruits and vegetables) novel processing technologies in fruits and vegetables (ultraviolet light, pulsed light technology, hurdle technology, physical and biochemical properties) the challenges and solutions in waste reduction, negative effects of processing, and effects of processing on vitamins of fruits and vegetables

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

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.