By Jonathan Bloom
What Tom Vanderbilt did for site visitors and Brian Wansink did for senseless consuming, Jonathan Bloom does for nutrients waste. the subject couldn't be timelier: As extra everyone is going hungry whereas concurrently extra individuals are morbidly overweight, American barren region sheds mild at the heritage, tradition, and attitude of waste whereas exploring the parallel green and sustainable-food routine. because the period of remarkable prosperity involves an finish, it's time to reexamine our tradition of excess.Working at either a neighborhood supermarket and an incredible quick meals chain and volunteering with a meals restoration team, Bloom additionally interviews experts-from Brian Wansink to Alice Waters to Nobel Prize-winning economist Amartya Sen-and digs up not just why and the way we waste, yet, extra importantly, what we will do to alter our methods.
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Additional info for American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It)
Button mushrooms, sliced thin gathering! 1 green bell pepper, seeded and chopped 2 6-oz. cans tomato paste 1 32-oz. can tomato sauce 1 tsp. salt 1 Tbsp. dried oregano 2 tsp. dried basil 1 tsp. dried thyme 4 oz. Parmesan cheese, freshly grated, to serve Whole grain pita chips, to serve ≤≥ Directions: 1. Combine all ingredients except parmesan and pita chips in slow cooker. Mix well. Cover and cook on low for 6 hours. 2. Preheat oven to 350°. Arrange pita chips on rimmed baking sheet in single layer.
This punch adds a touch of elegance to any ordinary dinner! indd 48 9/30/11 10:29 AM Creative Slow-Cooker Meals < Shopping Local, Cooking Fresh Farmer’s Market Stew Ingredients: 1 lb. ground sausage 1 onion, chopped 2 cloves garlic, minced 3 red bliss potatoes, quartered 3 large carrots, sliced 1 stalk celery, chopped 1 cup green peas 1 cup corn 3 large tomatoes, chopped 1 tsp. salt ½ tsp. pepper 1 tsp. cumin 2 bay leaves 2 qts. plus 2 cups chicken broth, preferably homemade Directions: 1. Brown ground sausage in sauté pan on stovetop.
Salt ½ tsp. freshly ground black pepper ½ cup water Directions: 1. Cut off tops of peppers and remove seeds. Set peppers upright in slow cooker. 2. Combine onion, garlic, tomato paste, tomatoes, couscous, black beans, cumin, salt, and pepper in separate bowl and mix well. Spoon stuffing into peppers. 3. Pour water in slow cooker around the peppers. Cover and cook on low for 6 to 8 hours, or until peppers are tender.
American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It) by Jonathan Bloom