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| gourmet farmer: The Gourmet Farmer Deli Book Matthew Evans, Nick Haddow, Ross O'Meara, 2012 Why would you make your own sausages, cure your own ham, pickle your own fish or preserve your own vegetables? It's quite simple, really: because it tastes better. This beautifully photographed book celebrates the way we used to cook and food how it used to taste. |
| gourmet farmer: Media and Food Industries Michelle Phillipov, 2017-09-20 This volume is the first to combine textual analysis of food media texts with interviews with media production staff, reality TV contestants, celebrity chefs, and food producers and retailers across the artisan-conventional spectrum. Intensified media interest in food has seen food politics become a dominant feature of popular media—from television and social media to cookbooks and advertising. This is often thought to be driven by consumers and by new ethics of consumption, but Media and Food Industries reveals how contemporary food politics is also being shaped by political and economic imperatives within the media and food industries. It explores the behind-the-scenes production dynamics of contemporary food media to assess the roles of—and relationships between—media and food industries in shaping new concerns and meanings with respect to food. |
| gourmet farmer: The Gourmet Farmer Deli Book Matthew Evans, Nick Haddow, Ross O'Meara, 2012-09-01 Gourmet Farmer Matthew Evans and producers Nick Haddow and Ross O'Meara share their favourite deli recipes. Enjoy food as it used to taste. Why would you make your tomato sauce or preserve your own vegetables? It's quite simple, really - because it tastes better. This collection of recipes celebrates the artisan process in making items you'd typically find in your local deli, and provides simple, delicious recipes where those ingredients are the stars of simple, rustic, flavoursome dishes. From dill pickles to preserved artichokes, the definitive ploughman's and beef tartare, The Gourmet Farmer Deli Book: Vegetables and Condiments celebrates the way we used to cook and the way food used to taste. Recipes include: Pickled olives, preserved roast tomatoes, braised lamb necks with olives and rosemary, pickled pub eggs, Grandpa Steve's tomato sauce and many more. All titles in this series: The Gourmet Farmer Deli Book: Dairy The Gourmet Farmer Deli Book: Smallgoods The Gourmet Farmer Deli Book: Vegetables and Condiments The Gourmet Farmer Deli Book: The Collection |
| gourmet farmer: Digital Food TV Michelle Phillipov, 2022-11-01 This book explores the new theoretical and political questions raised by food TV’s digital transformation. Bringing together analyses of food media texts and platform infrastructures—from streaming and catch-up TV to YouTube and Facebook food videos—it shows how new textual conventions, algorithmic practices, and market logics have redrawn the boundaries of food TV and altered the cultural place of food, and food media, in a digital era. With case studies of new and rerun television and emerging online genres, Digital Food TV considers what food television means at the current moment—a time when on-screen digital content is rapidly proliferating and televisual platforms and technologies are undergoing significant change. This book will appeal to students and scholars of food studies, television studies, and digital media studies. |
| gourmet farmer: The Chef's Garden FARMER LEE JONES, 2021-04-27 An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution. |
| gourmet farmer: The Gourmet Farmer Deli Book: Vegetables and Condiments Matthew Evans, Nick Haddow, Ross O'Meara, 2012-09-01 Gourmet Farmer Matthew Evans and producers Nick Haddow and Ross O'Meara share their favourite deli recipes. Enjoy food as it used to taste. Why would you make your tomato sauce or preserve your own vegetables? It's quite simple, really - because it tastes better. This collection of recipes celebrates the artisan process in making items you'd typically find in your local deli, and provides simple, delicious recipes where those ingredients are the stars of simple, rustic, flavoursome dishes. From dill pickles to preserved artichokes, the definitive ploughman's and beef tartare, The Gourmet Farmer Deli Book: Vegetables and Condiments celebrates the way we used to cook and the way food used to taste. Recipes include: Pickled olives, preserved roast tomatoes, braised lamb necks with olives and rosemary, pickled pub eggs, Grandpa Steve's tomato sauce and many more. All titles in this series: The Gourmet Farmer Deli Book: Dairy The Gourmet Farmer Deli Book: Smallgoods The Gourmet Farmer Deli Book: Vegetables and Condiments The Gourmet Farmer Deli Book: The Collection |
| gourmet farmer: The Gourmet Farmer Goes Fishing Matthew Evans, Nick Haddow, Ross O'Meara, 2015-02-01 Food critic turned farmer and sustainable seafood activist Matthew Evans, along with his two best chef mates, shows us how seafood should be cooked. Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers. This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in your part of the world. |
| gourmet farmer: The Dirty Chef Matthew Evans, 2013-10-01 The funny, heart-warming and at times exhausting behind-the-scenes story of Matthew Evans' transformation from high-profile food critic to television's Gourmet Farmer. How do you go from being an urban dag to a country boy without any experience of the bush? In 2008 Matthew Evans, one of Australia's most powerful food critics, stepped off the Sydney treadmill to farm 20 acres in Australia's southernmost shire. What is it really like to take the plunge, leaving a whole world of familiar people, places and work behind? How does it feel to use a cordless drill for the first time, to plant a vegetable garden, to milk a cow, to slaughter a chook for dinner? And what if a TV show is filming the whole process? This is the story of that transformation. The story of a life more in tune with the seasons and more connected to the soil. A life that is as rewarding as it is exhausting. The story of a family trying to turn a living from the noble and ancient art of growing things on the land. |
| gourmet farmer: Milk Matthew Evans, 2024-07-02 A powerful, entertaining and, at times, eviscerating commentary on the most controversial of original superfoods. '[An] entertaining and deeply informative crusade into the human obsession we call milk – and a vigorous argument for us to keep drinking it.' Dan Barber 'A rich dive into milk and the bounties it offers.' Dr Norman Swan 'A revelation. Educational, relevant and eye-opening.' Nagi Maehashi, RecipeTin Eats 'Unsettling and illuminating ... Evans at his best!' Indira Naidoo Milk. It's in our coffee, on our cereal. We see it in processed form – yoghurt, butter, cheese, skimmed and lactose free. It's there in almond form, or made from oats or soy, and is as lauded as the 'perfect' food or lambasted as not fit for human consumption and a toxic planet killer, depending on who you trust. Which type you drink, whether you were raised on breastmilk, what you think of it, is affected by culture, biology and fashion. How you view it is driven by your gender and your politics, as well as your geography. The miracle liquid has suffered an image problem. It has been used to keep people poor, to keep women subjugated, and to build corporate and medical careers. It's been blamed for climate change, the breakdown of human health, and an enabler of the industrial revolution. From perfect food to pariah, milk's role in life has often been debased. Milk celebrates the majesty of this noble liquid, and delves into the many pretenders to its throne, from formula to mylk. It looks at the transformation of what a milk-producer eats into one of the most nutrient dense foods available, and how that can be transformed again into the butter, cheese and clotted cream that we know and love today. It's an exploration of the science, history and politics of what makes mammals different from every other life form on earth. |
| gourmet farmer: Globalized Eating Cultures Jörg Dürrschmidt, York Kautt, 2018-09-10 This innovative volume explores the link between local and regional eating cultures and their mediatization via transnational TV cooking shows, glocal food advertising and social media transfer of recipes. Pursuing a global and interdisciplinary approach, it brings together research conducted in Latin America, Australia, Africa, Asia and Europe, from leading scholars in sociology and political science, media and cultural studies, as well as anthropology. Drawing on this rich case study material facilitates a revealing and engaging analysis of the connection between the meta-concepts of globalization and mediatization. Across fifteen chapters its authors provide fresh insights into the different impact that food and eating cultures can have on the everyday mediation of ethnicity and class as well as local, regional and transnational modes of belonging in a media rich global environment. This exciting addition to the food studies literature will appeal in particular to students and scholars of sociology, anthropology, media and cultural studies. |
| gourmet farmer: The American Farmer , 1875 |
| gourmet farmer: Food and Drink Donald Sloan, 2013-10-31 Food and Drink: the cultural context is the first text to provide a comprehensive and academically rigorous introduction to a range of key themes in the field of food, drink and culture. Essential reading for post graduates, academics, professionals. |
| gourmet farmer: Personality Presenters Frances Bonner, 2016-05-06 Television presenters are key to the sociability of the medium, speaking directly to viewers as intermediaries between audiences and those who are interviewed, perform or compete on screen. As targets of both great affection and derision from viewers and the subjects of radio, internet, magazine and newspaper coverage, many have careers that have lasted almost as long as post-war television itself. Nevertheless, as a profession, television presenting has received little scholarly attention. Personality Presenters explores the role of the television presenter, analysing the distinct skills possessed by different categories of host and the expectations and difficulties that exist with regard to the promotion of the various films, books, consumer and cultural products with which they are associated. The close involvement of presenters with the content that they present is examined, while the impact of the presenters' own celebrity on the tasks that they perform is scrutinised. With a focus on non-fiction entertainment shows such as game shows, lifestyle and reality shows, chat, daytime and talk shows, this book explores issues of consumer culture, advertising and celebrity, as well as the connection of presenters with ethical issues. Offering detailed case studies of internationally recognised presenters, as well comparisons between national presenters from the UK and Australia, Personality Presenters provides a rich discussion of television presenters as significant conduits in the movement of ideas. As such, it will appeal to sociologists as well as those working in the fields of popular culture, cultural and media studies and cultural theory. |
| gourmet farmer: The Boston Cooking-school Cook Book Fannie Merritt Farmer, 1896 |
| gourmet farmer: OSHA's Proposed Ergonomics Standard United States. Congress. House. Committee on Small Business. Subcommittee on Regulatory Reform and Paperwork Reduction, 2000 |
| gourmet farmer: Gastronomy, Tourism and the Media Warwick Frost, Jennifer Laing, Gary Best, Kim Williams, Paul C. Strickland, Clare Lade, 2016-07-27 This book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more widely used and understood throughout the world. The volume introduces core concepts and delves more deeply into current trends in gastronomy, the forces which shape them and their implications for tourism. The book is multidisciplinary and will appeal to researchers in the fields of gastronomy, hospitality, tourism and media studies. |
| gourmet farmer: Making Sense of ‘Food’ Animals Paula Arcari, 2019-09-04 This book addresses the persistence of meat consumption and the use of animals as food in spite of significant challenges to their environmental and ethical legitimacy. Drawing on Foucault’s regime of power/knowledge/pleasure, and theorizations of the gaze, it identifies what contributes to the persistent edibility of ‘food’ animals even, and particularly, as this edibility is increasingly critiqued. Beginning with the question of how animals, and their bodies, are variously mapped by humans according to their use value, it gradually unpacks the roots of our domination of ‘food’ animals – a domination distinguished by the literal embodiment of the ‘other’. The logics of this embodied domination are approached in three inter-related parts that explore, respectively, how knowledge, sensory and emotional associations, and visibility work together to render animal’s bodies as edible flesh. The book concludes by exploring how to more effectively challenge the ‘entitled gaze’ that maintains ‘food’ animals as persistently edible. |
| gourmet farmer: Eat Real Food David Gillespie, 2015-03-24 In the last 100 years, we've become fatter and sicker with millions of people developing serious diseases from diabetes to cancer. Health gurus confuse us with complex diets and expensive ingredients; food manufacturers load their products with addictive and destructive ingredients causing our increasing weight and declining health. But help is at hand. Health and consumer advocate David Gillespie shares the simple secret of weight loss and wellbeing: swap processed food for REAL FOOD. Eat Real Food features: o An explanation of why diets don't work and a provides a focus on what does o Information on how to lose weight permanently, not just in the short-term o Evidence-based science explaining the real culprits of ill health and weight gain. o Advice on how to read food labels. o Easy recipes to replace common processed items and meal plans that show how simple it is to shop, plan and cook Real Food. o Tips for lunchboxes, parties, and recipes for food kids actually like. Eat Real Food is the safe, effective and cheap solution to lose weight and improve our health permanently |
| gourmet farmer: Lonely Planet Tasmania Charles Rawlings-Way, Virginia Maxwell, 2022-07 Lonely Planets Tasmania is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Hike Cradle Mountain, discover historic Port Arthur, and raft the Franklin River; all with your trusted travel companion. Get to the heart of Tasmania and begin your journey now! Inside Lonely Planets Tasmania Travel Guide: Up-to-date information - all businesses were rechecked before publication to ensure they are still open after 2020s COVID-19 outbreak NEW top experiences feature - a visually inspiring collection of Tasmanias best experiences and where to have them What's NEW feature taps into cultural trends and helps you find fresh ideas and cool new areas Planning tools for family travellers - where to go, how to save money, plus fun stuff just for kids Colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sightseeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights give you a richer, more rewarding travel experience - history, people, music, landscapes, wildlife, cuisine, politics Over 50 maps Covers Hobart & around, Tasman Peninsula & Port Arthur, the Southeast, Midlands & Central Highlands, the East Coast, Launceston & around, Devonport & the Northwest, Cradle Country & the West The Perfect Choice: Lonely Planets Tasmania, our most comprehensive guide to Tasmania, is perfect for both exploring top sights and taking roads less travelled. Looking for just the highlights? Check out Pocket Hobart, a handy-sized guide focused on the can't-miss sights for a quick trip. Looking for more extensive coverage? Check out Lonely Planets Australia for a comprehensive look at all the country has to offer. About Lonely Planet: Lonely Planet is a leading travel media company, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and phrasebooks for 120 languages, and grown a dedicated, passionate global community of travellers. You'll also find our content online, and in mobile apps, videos, 14 languages, armchair and lifestyle books, ebooks, and more, enabling you to explore every day. 'Lonely Planet guides are, quite simply, like no other.' New York Times 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' Fairfax Media (Australia) |
| gourmet farmer: Book Nooks Vanessa Dina, Claire Gilhuly, 2024-09-17 Home is where the books are. This inspiring home decor book is brimming with photos of cozy places to read and creative ways to display books at home. For stylish bookworms and bookish stylists, this covetable home décor book merges the literary appeal of Jane Mount’s bestselling Bibliophile with the aspirational allure of Emily Henderson’s bestselling Styled. Discover beautiful bookshelves adorned with lovely objets d’art, handsome home libraries with snug armchairs, reading areas for kids that ignite the imagination, and cookbook corners in quaint kitchens—and learn to replicate these in your own space. From bedside tables to bar carts, leather-bound collections to color-coded shelves, here are book nooks and styling techniques for every room and aesthetic. Reading lists from Gillian Flynn, Jasmine Guillory, Alex Elle, Joanna Goddard, Nik Sharma, and more offer plenty of recommendations for stocking your shelves (and your TBR list). In a stunning package with a tasteful hint of gold foil on the case, this sumptuous book is perfect for browsing, displaying on a coffee table, or gifting to the reader, book lover, designer, or creative in your life. Filled with clever design ideas and dreamy spaces, Book Nooks is an irresistible invitation to curl up with a book, whether this one or another. BOOK NOOKS FOR EVERYONE: Organized by type of book nook—from cookbook nooks to kid nooks, gardener nooks to neutral nooks—and featuring a range of home aesthetics, including colorful, contemporary, cozy, and whimsical, there is plenty of inspiration here for all readers. BEAUTIFUL TO GIFT AND DISPLAY: Book Nooks makes a lovely gift for design enthusiasts and book lovers. Not only is it filled with original ideas for styling your book collection, but it acts as an eye-catching décor object itself. Display it on a coffee table alongside a candle, decorative tray, or book-themed vase. INSPIRING AND EASY-TO-ACHIEVE: The styling ideas included in these pages are original yet easy to recreate at home: Fill a nonworking fireplace with paperbacks; stack oversized books to create a stool or end table; turn your book pages out for a neutral shelf; frame vintage cookbook pages for one-of-a-kind artwork. Discover tons of ideas that can be incorporated into your home, no matter the aesthetic or budget. READING LISTS FROM LUMINOUS VOICES: In addition to beautiful interior shots, you’ll find book lists, including Gillian Flynn’s favorite mysteries, Alex Elle’s most trusted books on healing and self love, Jasmine Guillory’s must-have romance novels, Nik Sharma’s most used cookbooks, PEN America’s recommended banned books, and more. Fill your shelves with their book recs and discover a new favorite! Perfect for: Reading enthusiasts, book lovers, and book club members Design aficionados, stylists, people interested in home decor Followers of BookTok and people who post shelfies Fans of Bibliophile, Bibliostyle, Styled, or Art of the Bar Cart Shoppers looking for a birthday, housewarming, or anytime gift for a bookish friend Readers of Cup of Jo, Book Riot, Downtime on Substack, Design*Sponge, or Dwell |
| gourmet farmer: Alternative Food Politics Michelle Phillipov, Katherine Kirkwood, 2018-12-07 Media interest in food has intensified in recent years, leading to a contemporary food landscape where ‘alternative’ food practices are increasingly visible. Concerns that were once exclusively the domain of activist movements motivated by environmental, animal rights, health and anti-corporate agendas are now central to primetime television cooking shows, mobile apps and social media. This book is the first to explore the impact of popular media and culture on contemporary food politics. Through examination of a range of media and cultural texts, including news, digital media, advertising and food labelling, it brings together leading and emerging scholars in food studies, media and communications, sociology, law, policy studies, business, and geography. The book explores the practices of alternative food movements, the marketing techniques of conventional and alternative food producers, and the relationships between food industries, media, and the public. Covering topics ranging from agtech start-ups and social justice projects, to new ways of mediating food waste, celebrity, and ‘ethical’ foods, Alternative Food Politics reveals the importance of media as a driver of food system transformation. This is a pivotal time for media and food industries, and this book is essential reading for scholars and students seeking to better understand the futures, possibilities and limits of food politics today. |
| gourmet farmer: Entrepreneurship in Small Island States and Territories Godfrey Baldacchino, 2015-05-15 Entrepreneurship in Small Island States and Territories is the first publication to consider the ‘creative’ side of enterprise in small island states and territories. Rather than playing out as remote, vulnerable and dependent backwaters of neo-colonialism, the world’s small island states and territories (with resident populations of less than 1 million) show considerable resourcefulness in facing up to the very real challenges of their predicament. The creative endeavours of their residents, facilitated by adroit public policy, has created economic and investment opportunities that translate into some private sector employment and decent livelihoods for many. Their ingenuity, coupled with strategic investments and the support of the diaspora, has led to a suite of (sometimes unlikely) products and services: from citizenship and higher-level internet domain names, to place-branded foods and beverages; from electronic gaming to niche manufacturing. There is much more to small island survival than subsistence farming, aid, remittances and public sector workfare. Entrepreneurship in Small Island States and Territories helps to dispel this myth, showcasing an aspect of life in small island states and territories that is rarely documented or critically reviewed. |
| gourmet farmer: Celebrity Chefs, Food Media and the Politics of Eating Joanne Hollows, 2022-08-11 Working across food studies and media studies, Joanne Hollows examines the impact of celebrity chefs on how we think about food and how we cook, shop and eat. Hollows explores how celebrity chefs emerged in both restaurant and media industries, making chefs like Jamie Oliver and Gordon Ramsay into global stars. She also shows how blogs and YouTube enabled the emergence of new types of branded food personalities such as Deliciously Ella and BOSH! As well as providing a valuable introduction to existing research on celebrity chefs, Hollows uses case studies to analyse how celebrity chefs shape food practices and wider social, political and cultural trends. Hollows explores their impact on ideas about veganism, healthy eating and the Covid-19 pandemic and how their advice is bound up with class, gender and race. She also demonstrates how celebrity chefs such as Jamie Oliver, Hugh Fearnley-Whittingstall, Nadiya Hussain and Jack Monroe have become food activists and campaigners who intervene in contemporary debates about the environment, food poverty and nation. |
| gourmet farmer: Tumbleweeds Remembered Milt Ost, 2021-04-28 Edward Oster’s family has been planters of seeds for generations untold. But Edward feels a call to be a fisher of men. Along with his wife, Denise, their journey takes them from the rolling Midwestern prairies to blue Mediterranean waters, from the walls of San Quentin to the walls of the Kremlin, from fire tower on mountain top to the great pyramids of Giza. They dig through history in ancient Caesarea, and marvel at the monster machines digging North Dakota Black gold. They have people to love, a might Word to proclaim, and a Cross to hold high. Theirs is a journey of discovery and a husbanding of traditions as they remember the tumbleweeds of their youth and plant roses of hope for the future. |
| gourmet farmer: Man of the Century John Ramsden, 2002 Man of the Century is the often surprising story of how Winston Churchill, in the last years of his life, carefully crafted his reputation for posterity, revealing him to be perhaps the twentieth century's first, and most gifted, spin doctor. Ramsden draws on fresh material and extensive research on three continents to argue that the statesman's force of personality and romantic, imperial notion of Britain has contributed directly to many of the political debates of the last decades--including American involvement in Vietnam and the role of the Anglo-American alliance in promoting and protecting a certain vision of world order. |
| gourmet farmer: One Italian Summer Pip Williams, 2017-03-01 Pip and Shannon dreamed of living the good life. They wanted to slow down, grow their own food and spend more time with the people they love. But jobs and responsibilities got in the way: their chooks died, their fruit rotted, and Pip ended up depressed and in therapy. So they did the only reasonable thing - they quit their jobs, pulled the children out of school and went searching for la dolce vita in Italy. One Italian Summer is a warm, funny and poignant story of a family's search for a better way of living, in the homes and on the farms of strangers. Pip sleeps in a tool shed, feasts under a Tuscan sun, works like a tractor in Calabria and, eventually, finds the good life she's always dreamed of - though not at all where she expected. |
| gourmet farmer: True to the Land Paul van Reyk, 2021-10-11 Spanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the land, to a present where the production and consumption of food is fraught with anxieties and competing priorities. It describes how food production in Australia is subject to the constraints of climate, water, and soil, leading to centuries of unsustainable agricultural practices post-colonization. Australian food history is also the story of its xenophobia and the immigration policies pursued, which continue to undermine the image of Australia as a model multicultural society. This history of Australian food ends on a positive note, however, as Indigenous peoples take increasing control of how their food is interpreted and marketed. |
| gourmet farmer: The Chesapeake Table Renee Brooks Catacalos, 2018-10-15 Do you want to join a CSA, but don’t know where to start? Are you wondering what the difference between Certified Organic and Biodynamic produce is? This guide explains the many ways to participate in the local food movement in the Chesapeake. There was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier—and more rewarding—than we may think. There is an abundance of food all around us, found across the acres and acres of fields and pastures, orchards and forests, mile upon winding mile of rivers and streams, ocean coastline, and the amazing Chesapeake Bay. In The Chesapeake Table, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos opens the book by revisiting a personal challenge to only buy, prepare, and eat food grown within a 150-mile radius of her home near Washington, DC. From her in-depth, on-the-ground study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from shopping at your local farmers market to buying a community-supported agriculture share. She also includes recipes for those curious about how they can make their own more environmentally conscious food choices. Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates. |
| gourmet farmer: Postmillennial Trends in Anglophone Literatures, Cultures and Media Soňa Šnircová, 2019-02-08 The book offers a collection of papers that draw on contemporary developments in cultural studies in their discussions of postmillennial trends in works of Anglophone literature and media. The first section of the book, “Addressing the Theories of a New Cultural Paradigm”, comprises ten essays that present, respectively, performatist, metamodernist, digimodernist, and hypomodernist readings of selected texts in order to test the usefulness of recent theories in explorations of the new paradigm in literary, media and food studies. The papers cover a wide variety of genres, including the novel, the film, the documentary, the cookbook, the food magazine, and the food commercial, and present a number of themes which shed light on the nature of the new paradigm. The second part of the volume, “Mapping the Dynamics of a New Sensibility”, offers a wider perspective and presents seven papers that search for evidence of a new sensibility in selected examples of postmillennial texts. These contributions move beyond the frameworks of the theories explored in the first part in order to offer new perspectives in the contributors’ respective fields of interest. |
| gourmet farmer: The Rise and Fall of Gunns Ltd Quentin Beresford, 2015-02-01 At its peak, Gunns Ltd had a market value of $1 billion, was listed on the ASX 200, was the largest employer in the state of Tasmania and its largest private landowner. Most of its profits came from woodchipping, mainly from clear-felled old-growth forests. A pulp mill was central to its expansion plans. Its collapse in 2012 was a major national news story, as was the arrest of its CEO for insider trading. Quentin Beresford illuminates for the first time the dark corners of the Gunns empire. He shows it was built on close relationships with state and federal governments, political donations and use of the law to intimidate and silence its critics. Gunns may have been single-minded in its pursuit of a pulp mill in Tasmania’s Tamar Valley, but it was embedded in an anti-democratic and corrupt system of power supported by both main parties, business and unions. Simmering opposition to Gunns and all it stood for ramped up into an environmental campaign not seen since the Franklin Dam protests. Fearless and forensic in its analysis, the book shows that Tasmania’s decades-long quest to industrialise nature fails every time. But the collapse of Gunns is the most telling of them all. ‘This is a tale that needed telling. It is an important case history in environmental campaigning and a must-read for anyone interested in fairness and transparency in government.’ – Geoffrey Cousins AM, businessman and president of the Australian Conservation Foundation |
| gourmet farmer: Heirloom Tim Stark, 2009-07-14 An eloquent book on contemporary farming life from the organic farmer whose fruits and vegetables inspire the top chefs of New York City. |
| gourmet farmer: Food, Media and Contemporary Culture Peri Bradley, 2016-01-26 Food, Media and Contemporary Culture is designed to interrogate the cultural fascination with food as the focus of a growing number of visual texts that reveal the deep, psychological relationship that each of us has with rituals of preparing, presenting and consuming food and images of food. |
| gourmet farmer: Ohio Breweries Rick Armon, 2011 47 of Ohio's breweries and brewpubs are featured. |
| gourmet farmer: Soil Matthew Evans, 2022-01-04 |
| gourmet farmer: Summer on Fat Pig Farm Matthew Evans, 2015-10-21 Welcome to Summer on Fat Pig Farm, where the garden prospers, the berries ripen and the aroma of fresh herbs lingers in the air. Summer is the season of surplus, a time when the sun is high and the cooking is easy. Dig in to indulgent waffles with salty butterscotch pears. Enjoy a rustic farm meal of cider chicken or zucchini and buffalo mozzarella lasagne, while sipping white peach and mint sangria. Finish with vanilla-poached nectarines or raspberry cake drizzled with elderflower syrup. Gourmet farmer Matthew Evans showcases beautiful seasonal produce with this collection of fresh and simple recipes to help you bring summer into your kitchen. |
| gourmet farmer: My Foodie ABC Puck, 2010-07-09 C is for chanterelle mushrooms. Q is for quinoa, S is for saffron. Here is a fun and unexpected introduction to the world of food and the alphabet, featuring exotic cuisine from around the world that will delight babies and their foodie parents! Vibrant illustrations highlight terms such as farmers market, Kobe beef, pomegranate, and udon pair with fun foodie facts to make learning the alphabet easy and enriching. Readers will learn that dragon fruit tastes like a kiwi combined with a grape or pear. And did you know that the term bento box comes from the Japanese word obento, which means boxed lunches? A complete introduction to the alphabet and gastronomical terms, this unique book also includes a pronunciation guide, making it an ideal companion for food aficionados. |
| gourmet farmer: The Commonwealth , 1988 |
| gourmet farmer: Consumerism on TV Alison Hulme, 2016-03-09 Presenting case studies of well-known shows including Will and Grace, Birds of a Feather, Sex and the City and Absolutely Fabulous, as well as 'reality' television, this book examines the transformations that have occurred in consumer society since its appearance and the ways in which these have been constructed and represented in popular media imagery. With analyses of the ways in which consumerism has played out in society, Consumerism on TV highlights specific aspects of the changing nature of consumerism by way of considerations of gender, sexuality and class, as well as less definable changes such as those to do with the celebration of ostentatious greed or the righteousness of the ’ethical’ shopper. With attention to the highly delineated consumer field in which ’shopping’ as an embedded practice of everyday life is caught between escapism and politics, authors explore a variety of themes, such as the extent to which consumerism has become embedded in forging identity, the positing of consumerism as a form of activism, the visibility of the gay male consumer and invisibility of the lesbian consumer, and the (re)stratification of consumer types along class lines. An engaging invitation to consider whether the positioning of consumerism through on-screen depictions is indicative of a new type of non-philosophical politics of 'choice' - a form of marketised, (a)political pragmatism - this book will appeal to scholars and students of sociology and cultural and media studies, with interests in class, consumption and gender. |
| gourmet farmer: Case Studies in Food Retailing and Distribution John Byrom, Dominic Medway, 2018-11-05 Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of 'real world' scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: - the impact of retail concentration and the ongoing relevance of independent retailing - how social forces impact upon food retailing and consumption - trends in organic food retailing and distribution - discussion of how wellbeing and sustainability have impacted the sector - perspectives on the future of food retailing and distribution This book is a volume in the Consumer Science and Strategic Marketing series. - Addresses business problems in in food retail and distribution - Includes pricing and supply chain management - Discusses food retailing in urban and rural settings - Covers both global distribution and entry in developing nations - Features real-world case studies that demonstrate what does and does not |
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