Screen LibraryHow to be a conscious eater : making food choices that are good for you, others, and the planet /
"A radically practical guide to making food choices that are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken--Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, f...
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| Main Authors: | |
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| Group Author: | |
| Published: |
Workman Publishing,
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| Publisher Address: | New York, NY : |
| Publication Dates: | 2020. |
| Literature type: | Book |
| Language: | English |
| Subjects: | |
| Summary: |
"A radically practical guide to making food choices that are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken--Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three criteria--Is it good for me? Is it good for others? Is it good for the planet?--Sophie Egan helps us navigate the bewildering world of food so that we can all become conscious eaters. To eat consciously is not about diets, fads, or hard-and-fast rules. It's about having straightforward, accurate information to make smart, thoughtful choices amid the chaos of conflicting news and marketing hype. An expert on food's impact on human and environmental health, Egan organizes the book into four categories--stuff that comes from the ground, stuff that comes from animals, stuff that comes from factories, and stuff that's made in restaurant kitchens. This guide offers bottom-line answers to your most top-of-mind questions about what to eat."--Author's website. |
| Item Description: | Includes index. |
| Carrier Form: | ix, 269 pages : color illustrations ; 21 cm |
| ISBN: |
9781523507382 1523507381 |
| Index Number: | GT2850 |
| CLC: |
K891.25-05 TS971-05 |
| Call Number: | TS971-05/E287 |
| Contents: | Stuff that come from the ground -- Stuff that comes from animals -- Stuff that comes from factories -- Stuff that's made in restaurant kitchens. |