This is an expose of the whole modern agricultural industry. From Alzheimer's and cancer to obesity and impotence, many of the late-20th century's major illnesses can be traced to the chemical toxins in our food from industrial farming and environmental pollution. This book contains stories from history, such as the Romans who were poisoned by the lead in their water and wine, together with the latest facts and evidence. It exposes the high rate of cancer among farmers, how human obesity may be caused by the growth hormones given to livestock, and why vets in Belgium are accompanied on farm visits by armed police. Subjects covered in the book include the effects of nuclear, industrial, and car pollution on the food chain; chemical additives; pesticides and fungicides; growth-promoting hormones in livestock; depletion of fish stocks; factory farming; new food products using "chemical special effects;" animal transportation; industrial cover-ups of health risks; and the fallibility of consumer protection.

Plastic bottles, cardboard boxes, aluminium cans... we all get through a lot of rubbish, but do you really know what happens after you put it in the bin? Are you even sure which bin it goes in? Recycling has never been more important – but it has also never been more complicated. Where do you put bottle lids? Why can't black plastic be recycled? What do you do with labels? The Rubbish Book answers all these questions and many more, providing you with all the information you need to become a true recycling expert, so you can help protect the planet with confidence. Written by an award-winning sustainability expert, it includes an A–Z of household items and whether they can be recycled; an in-depth look at the collection and sorting processes; a break-down of what the recycling symbols on our packaging actually mean; and an insight into the future of recycling and the new materials that will change the way we look at rubbish for ever.

"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.

Fed up with being served food on planks of wood and pieces of slate, or drinks in jars? How about beef Wellington on barbed wire, a cooked breakfast on a shovel or sausages in a dog bowl? In recent years, the culinary world has been gripped by an epidemic of restaurants and chefs "getting creative" with food presentation--and Ross McGinnes has had enough. In 2015 he founded the Twitter account @WeWantPlates to push back against this trend and document serving travesties, building up more than 130,000 followers and receiving thousands of submissions.

Move from running-on-empty to spent-and-content. Exhale is for the woman who is suffocating under the pressures of being all things to all people. The pressure of filling every unfilled spot at church, home, and work. The pressure of trying to do it all right, make decisions that benefit everyone else, and keep everyone happy. Rather than adding more to your to-do list, in this book Amy Carroll and Cheri Gregory show you how to · lose who you're not · love who you are · live your one life well This isn't a time management book filled with how-to lists and calendar tools. Rather, it walks you through a process that releases you from the things that have created unbearable pressure. Then you'll be free to start investing your life in ways that fulfill the desires of your heart, benefit your people, and bring glory to God. Includes Now Breathe activities that correspond to each chapter's content and interactive assessments to help you move toward gentle change.

The MacArthur grant–winning environmental justice activist’s riveting memoir of a life fighting for a cleaner future for America’s most vulnerable A Smithsonian Magazine Top Ten Best Science Book of 2020 Catherine Coleman Flowers, a 2020 MacArthur “genius,” grew up in Lowndes County, Alabama, a place that’s been called “Bloody Lowndes” because of its violent, racist history. Once the epicenter of the voting rights struggle, today it’s Ground Zero for a new movement that is also Flowers’s life’s work—a fight to ensure human dignity through a right most Americans take for granted: basic sanitation. Too many people, especially the rural poor, lack an affordable means of disposing cleanly of the waste from their toilets and, as a consequence, live amid filth. Flowers calls this America’s dirty secret. In this “powerful and moving book” (Booklist), she tells the story of systemic class, racial, and geographic prejudice that foster Third World conditions not just in Alabama, but across America, in Appalachia, Central California, coastal Florida, Alaska, the urban Midwest, and on Native American reservations in the West. In this inspiring story of the evolution of an activist, from country girl to student civil rights organizer to environmental justice champion at Bryan Stevenson’s Equal Justice Initiative, Flowers shows how sanitation is becoming too big a problem to ignore as climate change brings sewage to more backyards—not only those of poor minorities.

*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.