Synopsis
Not so long ago most fresh food on North American tables came from home gardens and local farmers markets. Today, the average item of food travels more than a thousand miles before it lands on our tables. It’s a remarkable technological accomplishment, but has not proven to be healthy for our communities, our land or us.
Through stories and simple "whole foods" recipes, Mary Beth Lind and Cathleen Hockman-Wert explore how the food we put on our tables impacts our local and global neighbors. They show the importance of eating local, seasonal food—and fairly traded food—and invite readers to make choices that offer security and health for our communities, for the land, for body and spirit.
Simply in Season offers a starting point encouraging you to feed both your body and spirit with nutritious food and challenging ideas about the world around you. Woven throughout the recipe pages of each season are writings, tidbits of information to reflect upon while the onions saute, the soup boils, or the bread bakes.
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About the Author
Mary Beth Lind of West Virginia, is a registered dietitian and nutritional consultant. She and her husband, Lester, are market gardeners in West Virginia. Cathleen Hockman-Wert of Oregon, has served as editor for Mennonite Women USA since 1997. In that role, she founded Timbrel, a magazine by Mennonite women in Canada and the United States. Lind and Hockman-Wert spent nearly two years gathering more than 1,600 recipes from some 450 contributors across Canada and the United States.
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Simply In Season
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Simply In Season
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Simply In Season
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Simply In Season (World Community Cookbook)
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Simply In Season (World Community Cookbook)
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Simply In Season (World Community Cookbook)
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Simply In Season
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Herald Pr (edition First Edition), 2005
ISBN 10: 0836192966
ISBN 13: 9780836192964
Used
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Simply In Season
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