Authors
Andy Beach
Paula Bernstein
Alexandra Chasin
Erin Courtney
Anthony Dardis
Adam Davies
Jill Dearman
Adam Fawer
Marian Fontana
Andy Greenwald
Alex Halberstadt
Ann Marie Healy
Anna Lappe
Bryan Mealer
Aimee Molloy
Aaron Naparstek
Amanda Petrusich
Margo Rabb
Ann Rittenberg
Alexandra Schwartz
Jacob Slichter
Alison Smith
Amy Sohn
Susan Gregory Thomas
Jonah Winter
Alice Wu
Adam Zucker
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| Hope's Edge
Anna Lappe
and Frances Moore Lappe
April 2003; Tarcher
Hope's Edge follows the author of the classic Diet for a Small Planet and her daughter as they travel the world, discovering practical visionaries who are making a difference in world hunger, sometimes one village at a time.
Thirty years ago, Frances Moore Lappé started a revolution in the way Americans think about food and hunger. Now Frances and her daughter, Anna, pick up where Diet for a Small Planet left off. Together they set out on an around-the-world journey to explore the greatest challenges we face in the new millennium. Traveling to Asia, Africa, Latin America, and Europe, they discovered answers to one of the most urgent issues of our time: whether we can transcend the rampant consumerism and capitalism to find the paths that each of us can follow to heal our lives as well as the planet.
Featuring nearly seventy recipes from celebrated vegetarian culinary pioneers-including Alice Waters, Mollie Katzen, Laurel Robertson, Nora Pouillon, and Anna Thomas-Hope's Edge highlights true trailblazers engaged in social, environmental, and economic transformations.
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| Grub: Ideas for an Urban Organic Kitchen
Anna Lappe
and Bryant Terry
April 2006; Tarcher
In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.
Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.
With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.
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