If Food Could Talk: Stories from 13 Precious Foods Endangered by Climate Change PDF Download

Author: Theodore Dumas
Publisher:
ISBN: 9781646632398
Category : Cooking
Languages : en
Pages : 170

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Author: Theodore Dumas
Publisher:
ISBN: 9781646632374
Category : Cooking
Languages : en
Pages : 176

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Author: Chelsea Clinton
Publisher: Penguin
ISBN: 0525514376
Category : Juvenile Nonfiction
Languages : en
Pages : 146

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Book Description
For the youngest activists among us, a book geared just for them full of facts, stories, and tips on how to change the world, from #1 New York Times bestselling author Chelsea Clinton. What can I do to help save endangered animals? How can I eat healthy? Why do I need to cover my mouth when I cough? What do I do if I'm being bullied? With information on problems both large and small, Chelsea Clinton breaks down the concepts of health, hunger, climate change, endangered species and bullying, so that readers can understand the world around them, and how they can make a difference in their own lives, as well as in their communities and the world at large. With comic drawings to illustrate Clinton's words, photographs of real live kids who are making a difference today, and lists of ways to get involved, this book is the perfect introduction to young activists who want to make the world a better place. A book equally important and welcome for any elementary school kid, the Cub Scout and Girl Scout set, and for moms who want to raise socially active children. Praise for Start Now!: * "A must-have title for school and public libraries as well as young activists' home collections." --Kirkus Reviews "There's a lot of interesting information here, and teachers may want to use this to spark class discussions." --Booklist

Author: Bill Gates
Publisher: Vintage
ISBN: 0385546149
Category : Science
Languages : en
Pages : 201

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#1 NEW YORK TIMES BEST SELLER • In this urgent, authoritative book, Bill Gates sets out a wide-ranging, practical—and accessible—plan for how the world can get to zero greenhouse gas emissions in time to avoid a climate catastrophe. Bill Gates has spent a decade investigating the causes and effects of climate change. With the help of experts in the fields of physics, chemistry, biology, engineering, political science, and finance, he has focused on what must be done in order to stop the planet's slide to certain environmental disaster. In this book, he not only explains why we need to work toward net-zero emissions of greenhouse gases, but also details what we need to do to achieve this profoundly important goal. He gives us a clear-eyed description of the challenges we face. Drawing on his understanding of innovation and what it takes to get new ideas into the market, he describes the areas in which technology is already helping to reduce emissions, where and how the current technology can be made to function more effectively, where breakthrough technologies are needed, and who is working on these essential innovations. Finally, he lays out a concrete, practical plan for achieving the goal of zero emissions—suggesting not only policies that governments should adopt, but what we as individuals can do to keep our government, our employers, and ourselves accountable in this crucial enterprise. As Bill Gates makes clear, achieving zero emissions will not be simple or easy to do, but if we follow the plan he sets out here, it is a goal firmly within our reach.

Author: Gina Rae La Cerva
Publisher: Greystone Books Ltd
ISBN: 1771645342
Category : Social Science
Languages : en
Pages : 249

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A New York Times Book Review Summer Reading Selection “Delves into not only what we eat around the world, but what we once ate and what we have lost since then.”—The New York Times Book Review 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. Throughout her travels, La Cerva reflects on how colonialism and the extinction crisis have impacted wild spaces, and reveals what we sacrifice when we domesticate our foods —including biodiversity, Indigenous and women’s knowledge, a vital connection to nature, and delicious flavors. In the Democratic Republic of the Congo, La Cerva investigates the violent “bush meat” trade, tracking elicit delicacies from the rainforests of the Congo Basin to the dinner tables of Europe. In a Danish cemetery, she forages for wild onions with the esteemed staff of Noma. In Sweden––after saying goodbye to a man known only as The Hunter––La Cerva smuggles freshly-caught game meat home to New York in her suitcase, for a feast of “heartbreak moose.” Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today, and introduces an exciting new voice in food journalism. “A memorable, genre-defying work that blends anthropology and adventure.”—Elizabeth Kolbert, New York Times-bestselling author of The Sixth Extinction “A food book with a truly original take.”—Mark Kurlansky, New York Times bestselling author of Salt: A World History “An intense and illuminating travelogue... offer[ing] a corrective to the patriarchal white gaze promoted by globetrotting eaters like Anthony Bourdain and Andrew Zimmern. La Cerva combines environmental history with feminist memoir to craft a narrative that's more in tune with recent works by Robin Wall Kimmerer, Helen Macdonald and Elizabeth Rush.”—The Wall Street Journal

Author: Bill McKibben
Publisher: ReadHowYouWant.com
ISBN: 1458798585
Category : Nature
Languages : en
Pages : 244

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Book Description
Bestselling author and environmental activist Bill McKibben recounts the personal and global story of the fight to build and preserve a sustainable planet. Bill McKibben is not a person you'd expect to find hand - cuffed in the city jail in Washington, D.C. But that's where he spent three days in the summer of 2011, after leading the largest civil disobedience in thirty years to protest the Keystone XL pipeline. A few months later the protesters would see their efforts rewarded when President Obama agreed to put the project on hold. And yet McKibben realized that this small and temporary victory was at best a stepping - stone. With the Arctic melting, the Midwest in drought, and Hurricane Sandy scouring the Atlantic, the need for much deeper solutions was obvious. Some of those would come at the local level, and McKibben recounts a year he spends in the company of a beekeeper raising his hives as part of the growing trend toward local food. Other solutions would come from a much larger fight against the fossil - fuel industry as a whole. Oil and Honey is McKibben's account of these two necessary and mutually reinforcing sides of the global climate fight - from the absolute centre of the maelstrom and from the growing hive of small - scale local answers to the climate crisis. With characteristic empathy and passion, he reveals the imperative to work on both levels, telling the story of raising one year's honey crop and building a social movement that's still cresting.

Author: Ted Danson
Publisher: Rodale Books
ISBN: 1609613988
Category : Political Science
Languages : en
Pages : 301

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Book Description
Most people know Ted Danson as the affable bartender Sam Malone in the long-running television series Cheers. But fewer realize that over the course of the past two and a half decades, Danson has tirelessly devoted himself to the cause of heading off a looming global catastrophe—the massive destruction of our planet's oceanic biosystems and the complete collapse of the world's major commercial fisheries. In Oceana, Danson details his journey from joining a modest local protest in the mid-1980s to oppose offshore oil drilling near his Southern California neighborhood to his current status as one of the world's most influential oceanic environmental activists, testifying before congressional committees in Washington, D.C.; addressing the World Trade Organization in Zurich, Switzerland; and helping found Oceana, the largest organization in the world focused solely on ocean conservation. In his incisive, conversational voice, Danson describes what has happened to our oceans in just the past half-century, ranging from the ravages of overfishing and habitat destruction to the devastating effects of ocean acidification and the wasteful horrors of fish farms. Danson also shares the stage of Oceana with some of the world's most respected authorities in the fields of marine science, commercial fishing, and environmental law, as well as with other influential activists. Combining vivid, personal prose with an array of stunning graphics, charts, and photographs, Ocean powerfully illustrates the impending crises and offers solutions that may allow us to avert them, showing you the specific courses of action you can take to become active, responsible stewards of our planet's most precious resource—its oceans.

Author: Julie Koppel Maldonado
Publisher: Springer
ISBN: 3319052667
Category : Science
Languages : en
Pages : 178

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With a long history and deep connection to the Earth’s resources, indigenous peoples have an intimate understanding and ability to observe the impacts linked to climate change. Traditional ecological knowledge and tribal experience play a key role in developing future scientific solutions for adaptation to the impacts. The book explores climate-related issues for indigenous communities in the United States, including loss of traditional knowledge, forests and ecosystems, food security and traditional foods, as well as water, Arctic sea ice loss, permafrost thaw and relocation. The book also highlights how tribal communities and programs are responding to the changing environments. Fifty authors from tribal communities, academia, government agencies and NGOs contributed to the book. Previously published in Climatic Change, Volume 120, Issue 3, 2013.

Author: Jostein Gaarder
Publisher: Farrar, Straus and Giroux
ISBN: 1466804270
Category : Fiction
Languages : en
Pages : 599

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A page-turning novel that is also an exploration of the great philosophical concepts of Western thought, Jostein Gaarder's Sophie's World has fired the imagination of readers all over the world, with more than twenty million copies in print. One day fourteen-year-old Sophie Amundsen comes home from school to find in her mailbox two notes, with one question on each: "Who are you?" and "Where does the world come from?" From that irresistible beginning, Sophie becomes obsessed with questions that take her far beyond what she knows of her Norwegian village. Through those letters, she enrolls in a kind of correspondence course, covering Socrates to Sartre, with a mysterious philosopher, while receiving letters addressed to another girl. Who is Hilde? And why does her mail keep turning up? To unravel this riddle, Sophie must use the philosophy she is learning—but the truth turns out to be far more complicated than she could have imagined.

Author: Dan Saladino
Publisher: Farrar, Straus and Giroux
ISBN: 0374605335
Category : Social Science
Languages : en
Pages : 293

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A New York Times Book Review Editors' Choice What Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like “foodie,” but a form of reverence . . . Enchanting." —Molly Young, The New York Times Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world’s food—seeds—is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer. If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health—and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey—not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong—once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.