Recommended resources that promote the eating of real foods, wellness and sustainable living.
Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle by Jackie Newgent
 
A “Green-Over” is an eco-friendly recipe makeover. In Big Green Cookbook, you’ll find hundreds of luscious, low-carbon recipes that are healthy for you as well as the planet.
 Where to Buy:

Chez Panisse Café Cookbook by Alice L. Waters
 
In the 1970s, Alice Waters helped launch the revolution in American cuisine. She inspired a generation of food lovers with her passion for freshness and the best ingredients. In this cookbook, she weaves her beliefs about food as pleasure, sustenance, art, and politics in with over 200 recipes. She has been instrumental in cooking and creating to preserve the earth\\\\\\\'s resources. Waters tells about the producers who share her passions: they respect the environment, using only sustainable production methods while delivering the freshest possible product, be it free-range poultry and eggs, acorn-fed pigs, impeccable oysters, or organically grown fruits and vegetables.
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Full Moon Feast: Food and the Hunger for Connection by Jessica Prentice
 
In Full Moon Feast , accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons. Combining Sally Fallon’s Nourishing Traditions, keen agri-political ideas, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman
 
The bible of vegetarian cooking.
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North African Cookery by Arto der Haroutunian
 
For adventurous cooks, take a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history.
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Roadside Rambles - A Collection of Wild Food Recipes by Ila Hatter
 
Ila Hatter is a well-loved herbalist and folklorist from the mountains of Western North Carolina. She and her teacher and mentor, Marie Mellinger (one of the original contributors of the Foxfire book series) have put together a unique cookbook that pulls together 390 wild food recipes they have collected from Southern Appalachian cooks over a twenty-five year period. From Acorn Quick Bread to Wild Onion Soup to Persimmon Pudding, these tasty concoctions will tempt you to get out of the house and make the most of the treasure-trove of wild edibles right outside your back door. Along with folk uses and quotes, it is full of how-to tips and tidbits of history on each plant. Illustrations for identifying the plants are included.
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Simply in Season: World Community Cookbook by Cathleen Hockman-Wert
 
An essential kitchen companion for all of us who love to get our food from our own backyard, local CSA or farmers market. Its stories and simple whole foods recipes explore how the food we buy and eat also affects our local and global neighbors.
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The Accidental Vegan by Devra Gartenstein
 
Vegan versions of classic dishes from around the world. that are satisfying, healthy, fresh, economical, ethical, and environmentally sustainable.
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The Fannie Farmer Cookbook by Marion Cunningham
 
A must for any aspiring chef, this cookbook is a go to guide for cooking from scratch. The original Fannie Farmer Cookbook—a perennial bestseller first published in 1896. A pioneering work in the culinary field.
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Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry
 
In this collection of vegan soul food recipes, Bryant Terry manages not only to demystify classic southern cooking, he makes it healthier and more accessible.
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Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz
 
A must have for those interested in vegan cooking. Thorough and robust, making admirable use of every fruit and vegetable under the sun, without once asking readers to make do with fake meat products and egg replacements. Instead, the eccentric authors offer dozens of novel, delicious ways to get excited about eating meat-, dairy- and egg-free. Take Southwestern Corn Pudding, a winning casserole rich with coconut milk and an unexpected dash of maple syrup. With dessert recipes from Chewy Oatmeal Raisin Cookies to decadent Caramel-Apple-Spice Cupcakes boldy fill the space where most eggless, milkless and butterless cookbooks fear to tread.
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Wild Fermentation: The Flavor, Nutrition & Craft of Live-Culture Foods by Sandor Ellix Katz
 
Fermentation is one of the earliest natural processes involving food preservation. Sandor Ellix Katz has experimented with Wild Fermentation, and using traditional methods, his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods.
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You Are What You Eat Cookbook by Gillian McKeith
 
150 Healthy and Delicious Recipes by Dr Gillian McKeith (PhD), acclaimed holistic nutritionist. She helps clients from all walks of life in losing weight, gaining energy and being healthy using nutritional evaluation and food energetics.
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Everything I Want To Do Is Illegal: War Stories From the Local Food Front by Joel Salatin
 
Drawing upon 40 years’ experience as an ecological farmer and marketer, Joel Salatin explains with humor and passion why Americans do not have the freedom to choose the food they purchase and eat. From child labor regulations to food inspection, bureaucrats provide themselves sole discretion over what food is available in the local marketplace. Their system favors industrial, global corporate food systems and discourages community-based food commerce, resulting in homogenized selection, mediocre quality, and exposure to non-organic farming practices. Salatin’s expert insight explains why local food is expensive and difficult to find and will illuminate for the reader a deeper understanding of the industrial food complex.
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Food Politics: How the Food Industry Influences Nutrition, and Health by Marion Nestle
 
In the U.S., we are bombarded with nutritional advice-the work, we assume, of reliable authorities with our best interests at heart. Far from it, says Marion Nestle, whose Food Politics absorbingly details how the food industry--through lobbying, advertising, and the co-opting of experts--influences our dietary choices to our detriment. Central to her argument is the American \\\\\\\"paradox of plenty,\\\\\\\" the recognition that our food abundance (we\\\\\\\'ve enough calories to meet every citizen\\\\\\\'s needs twice over) leads profit-fixated food producers to do everything possible to broaden their market portion, thus swaying us to eat more when we should do the opposite. The result is compromised health: epidemic obesity to start, and increased vulnerability to heart and lung disease, cancer, and stroke--reversible if the constantly suppressed \\\\\\\"eat less, move more\\\\\\\" message that most nutritionists shout could be heard.
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Food Rules: An Eaters Manual by Michael Pollan
 
Michael Pollan offers this indispensable guide for anyone concerned about health and food. Simple, sensible, and easy to use, Food Rules is a set of memorable rules for eating wisely, many drawn from a variety of ethnic or cultural traditions. Whether at the supermarket or an all-you-can-eat-buffet, this handy, pocket-size resource is the perfect guide for anyone who would like to become more mindful of the food we eat.
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Genetically Engineered Food by Martin Teitel
 
This book takes a comprehensive look at the threat to our food supply from genetic engineering. Includes new studies about the dangers of genetically engineered food. Refutes the feed the poor propaganda spread by agribusinesses. Is both an expose and educational primer on this controversial technology that is already a part of every American\\\\\\\'s diet. Explains the dangers of these foods to ourselves and our environment in easily understood terms.
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Grub: Ideas for an Urban Organic Kitchen by Anna Lappé and Bryant Terry
 
Early chapters explore how the advent of commercial agriculture and mass-manufactured food has led American eaters down a path to obesity and disease while undermining the local economies of farming communities and, in many cases, encouraging the exploitation of both labor and natural resources. The answer: to adopt a \\\\\\\"grub\\\\\\\" lifestyle that is both healthy and ethical. The \\\\\\\"Seven Steps to a Grub Kitchen\\\\\\\" chapter suggests readers commit more time to cooking and eating, and use local resources like co-ops and farmers markets, while describing how to best prep a kitchen with tools and pantry supplies. The recipes portion offers seasonal, international, health-conscious menus.
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In Defense of Food: An Eater\\\\\\\'s Manifesto by Michael Pollan
 
Pollan provides another shocking yet essential treatise on the industrialized Western diet and its detrimental effects on our bodies and culture. Here he lays siege to the food industries attempts to reduce food and the cultural practices of eating into bite-size concepts known as nutrients, and contemplates the follies of doing so. As an increasing number of Americans are overfed and undernourished, Pollan makes a strong argument for serious reconsideration of our eating habits and casts a suspicious eye on the food industry and its more pernicious and misleading practices. Listeners will undoubtedly find themselves reconsidering their own eating habits.
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Stolen Harvest: The Hijacking of the Global Food Supply by Vandana Shiva
 
Vandana Shiva, continues her path-breaking work on uncovering the devastating human and environmental impacts of corporate-engineered international trade agreements. In Stolen Harvest, she charts the impacts of industrial agriculture and what they mean for small farmers, the environment, and the quality and healthfulness of the foods we eat. A short, impassioned, and inspiring book that will shape the debate about genetic engineering and commercial agriculture for years to come.
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The Eco-Foods Guide by Cynthia Barstow
 
In a straightforward style, The Eco-Foods Guide examines the downside: pesticides and growth hormones, biotechnology and processed foods, manufacturing concentration and animal husbandry, and the overuse of nonrenewable resources. At the same time, it highlights alternatives and solutions.
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The Omnivore\\\'s Dilemma: A Natural History of Four Meals by Michael Pollan
 
It\\\'s a fascinating journey up and down the food chain where Pollan asks basic questions about the moral and ecological consequences of our food. He approaches his mission not as an activist but as a naturalist: \\\"The way we eat represents our most profound engagement with the natural world.\\\" All food, he points out, originates with plants, animals and fungi. Critics agree it\\\'s a wake-up call and, written in clear, informative prose, also entertaining.
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What Your Doctor Didn\\\'t Learn in Medical School by Stuart M. Berger
 
Berger combines two separate but related subjects in this book. The first four chapters form a biting critique of U.S. health care. Berger warns consumers of risks inherent in seeking services: hospitals that want their money, insurers that wish to avoid payment, uneducated or greedy physicians. His message is to get involved. Ask questions. Get satisfactory results. Rather abruptly, Berger moves to the topic of phantom diseases such as Epstein-Barr virus, premenstrual syndrome, and hypoglycemiaoften misdiagnosed or ignored by the medical profession. He gives suggestions for self-identification of these conditions and for living with them through diet and lifestyle changes.
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Lasagna Gardening: A New Layering System for Bountiful Gardens: No Digging, No Tilling, No Weeding by Patricia Lanza
 
This intriguingly titled book serves up a time-saving approach to gardening that will come as welcome news to the overworked and the horticulturally challenged. Lanza exhorts readers to build soil up, by simply layering organic materials onto a prospective garden site and close-planting directly into it. Together with generous mulching, she contends, this process eliminates some of gardening\\\\\\\'s more labor-intensive chores-tilling, digging, weeding and frequent watering. After outlining her basic premise, Lanza zeroes in on the specific areas of interest, including vegetables, herbs, berries and flowers, providing an abundance of detail on a wide selection of planting materials.
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The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables by Carol Costenbader
 
Remember how grandmother\\\\\\\'s cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Use the latest inexpensive, time-saving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. The Big Book of Preserving the Harvest introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver.
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The Locavore Way: Discover and Enjoy the Pleasures of Locally Grown Food by Amy Cotler
 
A friendly guide to eating locally gives readers all the information they need to buy, cook, and eat close to home. It covers all the basics — why eat locally, where to find local foods, how to eat locally on a budget, what questions to ask at the farmers’ market, and even how to grow one’s own food. It also offers savvy shopping tips, simple guides to preparing whatever is in season, ideas for bringing out the best flavors in farm-fresh foods, and strategies to make the harvest last.
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Eating Well For Optimum Health by Andrew Weil
 
It clarifies the mishmash of conflicting news, research, hype, and hearsay regarding diet, nutrition, and supplementation, and further establishes the judicious Dr. Weil, the director of the Program in Integrative Medicine at the University of Arizona, as a savior of public well-being. If you\\\'ve ever wondered what \\\"partially hydrogenated soybean oil\\\" really is, been perplexed by contrary news reports about recommended dosages for supplements, or questioned the safety of using aluminum pots for cooking, Dr. Weil will make it all clear.
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Healing Cancer From Inside Out by Mike Anderson
 
The first part of the book delves into the details behind the failure of conventional treatments. It shows how successful nutritional treatments have been in reversing cancers. When comparing success rates, nutritional treatments are the winners. The second part of the book provides an explanation of how cancer can be reversed naturally through diet and lifestyle changes. It details how the typical \\\\\\\"healthy\\\\\\\" American diet creates a toxic cellular environment which promotes cancer. It also explains how to change that environment in order to rebuild your immune system, while simultaneously changing the basic biochemistry of your body so it can fight cancer. It is a how-to-book with practical tips and suggestions and over 200 recipes so you can easily change your diet. It also discusses the good, bad and ugly aspects of supplementation, why certain popular supplements should not be taken and why certain not-so-popular supplements should be taken. For anyone with an interest in cancer - or anyone i
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Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back by Ann Vileisis
 
The rise of commercial farming and processed foods has given shoppers a tremendous variety to choose from, but this convenience has also fostered a \\\"covenant of ignorance\\\" among consumers and manufacturers, historian Vileisis (Discovering the Unknown Landscape: A History of America\\\'s Wetlands) posits in this meticulous chronicle of the culinary disconnect. Persuasively arguing that manufacturers have prevented shoppers from knowing \\\"unsavory details\\\" about their foods and shielded producers from inquiry and public scrutiny, Vileisis highlights key events in this evolution. The booming populations of major cities, a reliance on servants or others to prepare meals and the ease and speed of rail transport were early contributors, she asserts, with the Industrial Revolution and two World Wars forever changing the way Americans bought and consumed food. Though the chapters covering developments since the 1970s feel rushed, Vileisis\\\'s well-researched treatise will give those interested in local an
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Plenty: One Man, One Woman, and a Raucous Year of Eating Locally by Alisa Smith
 
Over a meal of fish, potatoes, and wild mushrooms foraged outside their cabin in British Columbia, the authors of this charmingly eccentric memoir decide to embark on a year of eating food grown within 100 miles of their Vancouver apartment. Thus begins an exploration of the foodways of the Pacific northwest, along which the authors, both professional writers, learn to can their own vegetables, grow their own herbs, search out local wheat silos and brew jars of blueberry jam.
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Real Food: What to Eat and Why by Nina Planck
 
A successful manager of urban green markets, Planck urges readers to think back to the kinds of diets that their grandmothers ate. Planck has a lot to offer about the role of fats in a healthy diet. Although most nutritionists worry about people consuming too much fat, Planck distinguishes good fats from bad, noting that many vital nutrients are absorbed into the body only dissolved in fat. She describes the differences between industrial fats that have been chemically saturated and hydrogenated and those fats that occur naturally in vegetables, fish, and meats.
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Say No to Heart Disease: The Drug-free Guide to Preventing and Fighting Heart Disease by Patrick Holford
 
We have a 50% chance of dying from heart or artery disease. However, these devastating diseases can be prevented by using a simple yet powerful medicine - food. In Say No to Heart Disease you will learn how eating the right diet and correctly supplementing your diet can eliminate your chances of a heart attack, lower your blood pressure without drugs, reverse artery disease, maximize recovery after a stroke or heart attack, and add twenty years to your healthy lifespan. Informative and practical, it describes the cardiovascular system and what goes wrong with it, the key theories on the major contributors to heart disease, how to work out your own risk, and which areas of your diet and lifestyle to focus on in order to minimize your risk. It also gives advice on maximizing recovery from a heart attack or stroke.
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Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi
 
One of the most popular cookbooks ever composed. A must for any collector. First published in 1891, it has come to be recognized as the most significant Italian cookbook of modern times. He wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. Artusi\\\\\\\\\\\\\\\'s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture.
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Selling Sickness: How the World\\\'s Biggest Pharmaceutical Companies Are Turning Us All Into Patients by Ray Moynihan and Alan Cassels
 
This accessible study about the collusion between medical science and the drug industry emphasizes how drug companies market their products by either redefining problems as diseases (like female sexual dysfunction) or redefining a condition to encompass a greater percentage of the population.Through aggressive merchandising, funding of medical conferences and expensive perks, drug companies win doctors over to diagnosing these \\\"diseases\\\" and prescribing drugs for them.
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Soul Mind Body Medicine by Zhi Gang Sha
 
Soul Mind Body Medicine blends sacred wisdom and practical techniques, combining Eastern and Western medicine with 5,000 years of energy and spiritual healing secrets. The book emphasizes the power of soul over matter, and teaches techniques for self-healing and healing others by removing matter, energy, and spiritual blockages. Charismatic healer Zhi Gang Sha explores divine love and forgiveness as the keys to healing. Helpful for those experiencing chronic pain, chronic illness, and life-threatening conditions, and for those who want to prevent illness, maintain health, and prolong life, Soul Mind Body Medicine combines energy, massage, acupuncture, sound vibration, meditation, prayer, and Western practices into specific treatments. The book’s 200 black-and-white photographs illustrate healing strategies for more than 100 ailments, from the common cold and back pain to heart disease and diabetes. Included are step-by-step protocols for weight loss, cancer recovery, emotional balance, and maintenance of go
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The China Study by T. Colin Campbell
 
Consumers are bombarded with conflicting messages regarding health and nutrition. Dr. Campbell cuts through the haze of misinformation and delivers an insightful message to anyone living with cancer, diabetes, heart disease, obesity and those concerned with the effect of aging. Dr. Campbell challenges the validity of fad diets and issues a startling warning to their followers. The New York Times has recognized the study as the most comprehensive large study ever undertaken of the relationship between diet and the risk of developing disease.
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The Coconut Oil Miracle by Bruce Fife and Jon Kabara
 
Natural coconut oil-not the hydrogenated version often found in processed foods-is a saturated fat, but not the kind your doctor has warned you about. Studies have shown that this uniquely curative oil actually has innumerable health benefits ranging from disease prevention to anti-aging. Bruce Fife offers a nutrition plan with dozens of tasty recipes that will allow anyone to experience the healing miracles of what he deems the perfect food.
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Backyard Market Gardening by Andrew W. Lee
 
Discover how easy and profitable it is to grow and sell vegetables, fruits, flowers, herbs and small livestock from your own backyard market garden.
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Country Wisdom & Know-How by The Editors of Storey Publishing\\\\\\\\\\\\\\\'s Country Wisdom Boards
 
Reminiscent in both spirit and design of the beloved Whole Earth Catalog, Country Wisdom & Know-How is an unprecedented collection of information on nearly 200 individual topics of country and self-sustained living. Compiled from the information in Storey Publishings landmark series of Country Wisdom Bulletins, this book is the most thorough and reliable volume of its kind. Organized by general topic including animals, cooking, crafts, gardening, health and well-being, and home, it is further broken down to cover dozens of specifics from Building Chicken Coops to Making Cheese, Butter, and Yogurt to Improving Your Soil to Restoring Hardwood Floors. Nearly 1,000 black-and-white illustrations and photographs run throughout and fascinating projects and trusted advice crowd every page.
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Food Not Lawns: How to Turn Your Yard into a Garden And Your Neighborhood into a Community by Heather Flores
 
Learn the basics of garden planning and pruning. More advanced topics range from integrating barnyard birds into a garden to getting more mileage out of the home water cycle to the benefits of a balanced insect population. The book, overall, is a much better read than the average gardening book, both in terms of range and entertainment value.
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Forgotten Skills of Cooking: The Time-Honored Ways are the Best by Darina Allen
 
This book reconnects you with the cooking skills that missed a generation or two. The delicious recipes show you how to use your homemade bounty to its best and eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box. You\\\\\\\\\\\\\\\'ll even discover how to keep a few chickens in your backyard. With over 700 recipes, this is the definitive modern guide to traditional cooking skills.
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Made from Scratch: Discovering the Pleasures of a Handmade Life by Jenna Woginrich
 
Part memoir and part how-to manual, Made from Scratch recounts Woginrich’s growing independence and the successes and missteps she experiences as she learns to more fully live off the land. Her story embodies the experience of the new homesteader one who is committed to reducing dependence on commercially produced goods while still working a day job to pay the rent. You will find easy-to-follow instructions for making clothing, playing a musical instrument, preserving fruit or brewing the best pot of coffee imaginable.
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The Backyard Beekeeper by Kim Flottum
 
This expanded edition gives you even more information on greening your beekeeping with sustainable practices, pesticide-resistant bees, and urban and suburban beekeeping. More than a guide to beekeeping, it is a handbook for harvesting the products of a beehive and a honey cookbook--all in one lively, beautifully illustrated reference. This complete honey bee resource contains general information on bees; a how-to guide to the art of bee keeping and how to set up, care for, and harvest honey from your own colonies; as well as tons of bee-related facts and projects. Learn the best place to locate your new bee colonies for their safety and yours, and study the best organic and nontoxic ways to care for your bees, from providing fresh water and protection from the elements to keeping them healthy, happy, and productive. Recipes of delicious treats, and instructions on how to use honey and beeswax to make candles and beauty treatments are also included.
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The Backyard Homestead: Produce all the food you need on just a quarter acre by Carleen Madigan
 
Put your backyard to work! Enjoy fresher, organic, better-tasting food all the time. The solution is as close as your own backyard. Grow the vegetables and fruits your family loves; keep bees; raise chickens, goats, or even a cow. The Backyard Homestead shows you how it\\\'s done. And when the harvest is in, you\\\'ll learn how to cook, preserve, cure, brew, or pickle the fruits of your labor.
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The Foragers Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants by Samuel Thayer
 
A practical guide to all aspects of edible wild plants: finding and identifying them, their seasons of harvest, and their methods of collection and preparation. Each plant is discussed in great detail and accompanied by excellent color photographs. Includes an index, illustrated glossary, bibliography, and harvest calendar.
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Bad Seed: The Truth About Our Food
 
This documentary exposes a vast conspiracy to contaminate and control the world\'s food supply through genetic engineering of food crops. Leading scientists, researchers and activists present the facts that you need to know about genetically modified organisms (GMOs). The methods used to genetically engineer plants are imprecise and extremely dangerous. Eighty percent of food sold in North America already has ingredients made of GMOs that have not been adequately tested for safety. This program presents all the facts about this alarming controversy and features the best-known, most credible bio tech/agriculture authorities in the world today.
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Earthlings
 
This documentary, narrated by Academy Award nominee Joaquin Phoenix, delves into humankind\\\'s absolute economic dependence on animals raised as pets, food, clothing, entertainment and for scientific research. It chronicles the day-to-day practices at some of the largest industries in the world, all of which rely entirely on animals for profit. By far the most comprehensive documentary ever produced on the correlation between nature, animals and human economic interests.
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Eating
 
This award-winning DVD covers a lot of ground very comprehensively and is a virtual one-on-one consultation with some of the world\\\'s leading authorities on heart disease reversal. These interviews will convince you that cardiovascular disease, the #1 killer in America today, can be reversed by making simple changes to your diet. The DVD also covers the reversal of adult-onset diabetes with diet. It also covers the impact of typical Western diets on the environment. The Eating DVD is used in hospitals and wellness clinics throughout the world to motivate people to change their diets and restore their health.
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Food Beware: The French Organic Revolution
 
Food Beware follows an experiment in a small village in the mountains of France, where-in opposition to powerful economic interests-the town\'s mayor has decided to make the school lunch menu organic, with much of it grown locally. Featuring interviews with children, parents, teachers, health care workers, journalists, farmers, elected officials, scientists and researchers, we learn about challenges and rewards of their stand-both the abuses of industry as well as the practical solutions at hand. What will it take to save our health? This moving testament to one community\'s answer is food for thought, and provides a blueprint for a growing revolution.
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Food Inc.
 
Food, Inc. lifts the veil on our nation\'s food industry, exposing how our nation\'s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. Food, Inc. reveals surprising and often shocking truths about what we eat, how it\'s produced and who we have become as a nation.
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Food Matters
 
Looks at the current state of health and the relationship between the lack of nutrients in the diet and rising health care costs.
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Killer At Large
 
An overview of the politics, social effects and problems associated with the rising epidemic of American obesity.
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King Corn
 
A documentary about two friends who move to the heartland to learn where their food comes from, one acre of corn, and the subsidized crop that drives our fast-food nation. Learning about genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America\'s most-productive, most-subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm.
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Our Daily Bread
 
Welcome to the world of industrial food production and high-tech farming. To the rhythm of conveyor belts and immense machines, the film looks without commenting in the places where food is produced: monumental spaces, surreal landscapes and bizarre sounds a cool, industrial environment which leaves little space for individualism. People, animals, crops and machines play a supporting role in the logistics of this system which provides our society s standard of living.
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Raw For Life: The Ultimate Encyclopedia of the Raw Food Lifestyle
 
Raw For Life is the Ultimate Encyclopedia of the Raw Food Lifestyle and perfect for beginners and Raw Food enthusiasts. This two-disc DVD set inspires people with the Raw Food philosophy, the wisdom of eating a raw food diet, important medical facts and nutritional information. We have combined the knowledge and expertise of doctors and nutritionists with testimonials from celebrities, athletes, professionals, and chefs who champion the amazing benefits of raw, vegan living foods. Our goal was to create a product that would empower people to take control of their health and happiness. In Raw For Life, you will find everything you need to transition to a healthier state of being.
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Simply Raw: Reversing Diabetes in 30 Days
 
Inspiring documentary about reversing diabetes in 30 days by switching to a raw diet. Watch them lose weight, lower their blood sugar levels naturally and make some great friendships while learning that you don\'t need to be at the mercy of insulin for the rest of your life.
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Super Size Me
 
Filmmaker Morgan Spurlock, rejected five times by the USC film school, won the best director award at the 2004 Sundance Film Festival for this alarmingly personal investigation into the health hazards wreaked by our fast food nation. Under extensive medical supervision, Spurlock subjects himself to a steady diet of McDonald\'s cuisine for 30 days just to see what happens. In less than a week, his ordinarily fit body and equilibrium undergo dark and ugly changes: Spurlock grows fat, his cholesterol rockets north, his organs take a beating, and he becomes subject to headaches, mood swings, symptoms of addiction, and lessened sexual energy. Spurlock actually spends most of the film probing insidious ways that fast food companies worm their way into school lunchrooms and the hearts of young children who spend hours in McDonald\'s playrooms.
 Where to Buy:

The Foragers Harvest DVD: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
 
Join Samuel Thayer on a 32 plant foraging adventure. Drawing upon a lifetime of experience with wild foods, Sam shares his in-depth knowledge of foraging with authority, enthusiasm, and humor. See firsthand, aspects of the plants in a way that only a video can provide. With over 3 hours of video instruction, showcasing 58 edible portions of the plants, and covering all 32 plants in the book-with tips on where to find them, how to identify them, their season of harvest, and their methods of collection and preparation, an invaluable resource for wild food enthusiasts of all experience levels. PLEASE NOTE: This will prove most useful to viewers in the eastern US and Canada, the Rocky Mountains.
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The Future of Food
 
Examines the growth of agribusiness and genetically modified foods, and how they affect health, independent farmers, and economic policy.
Where to Buy:

We Feed The World
 
We Feed the World is an award-winning, visually stunning, globe-trotting expose of our modern agricultural system. From struggling fishermen and long-distance truckers, to agronomists and multi-national corporate executives, We Feed the World presents a sobering portrait of the people who define the contemporary food industry, where the constant pursuit of profit takes precedence over the health of the workers, the hungry, and the environment.
Where to Buy:

Anh-usa.org
Alliance for Natural Health is an international organization dedicated to promoting sustainable health and freedom of choice in health care through good science and good law. We protect the right of natural-health practitioners to practice and the right of consumers to choose the health care options they prefer.
 Visit

Center for Science in the Public Interest-Chemical in Our Food
Learn about food additives. Shopping was easy when most food came from farms. Now, factory-made foods have made chemical additives a significant part of our diet. Research the chemicals in your food.
 Visit

Eatwellguide.org
Guide to locating farms, restaurants and organic foods in the US and Canada.
 Visit

Fooddeclaration.org
Food Declaration is a movement to create a healthier food and agriculture policy in the US has been slowly and steadily gaining ground for well over a decade. Those all around the nation who began the work are encouraged by the progress and simultaneously concerned by the pace of change given the disproportionate impact of food and agriculture on personal and planetary health.
Visit

Localharvest.org
Local harvest helps you find locally grown produce anywhere in the country. Use the map to locate farmers markets, family farms, CSAs, farm stands, u-pick produce in your area other sources of sustainably grown food in your area, where you can buy produce, grass-fed meats, and many other goodies.
 Visit

Motherearthnews.com
Mother Earth News is considered the original guide to living wisely. Learn do-it-yourself living, gardening, health and home remedies, home building and repair, fishing, natural food and cooking environmentally-friendly products, recycling, country lore and small scale farming.
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OrganicConsumers.org
The Organic Consumers Association is the foundation for research and action for the organic, buy local, and Fair Trade movements. Focused on crucial issues such as food safety, legal labeling, industrial agriculture, genetic engineering, corporate accountability and environmental sustainability.
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SlowfoodUSA.org
Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.
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