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6 Ways To Relate To Your Food

Posted on October 11, 2015 by

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Community Bookstore Presents
6 Ways To Relate To Your Food

by Kim Kanney, Community Bookstore Manager

As we wane from the full Harvest Moon, many kitchens are busy finding creative uses for their bountiful harvests. And just as numerous as there are vegetables, there are myriad ways in which we can relate to our food. Here are 6 ways one might relate to his or her food. Likely, you’ll relate in more than one way!

The Natural Kitchen1. The Revolutionary

The Natural Kitchen
Your Guide to the Sustainable Food Revolution
By Deborah Eden Tull

This is more than a cookbook. Natural Kitchen walks you through how to enact chang in the part of our lives that has a “profound impact” on both our personal health and the well-being of our global ecosystem. Author Tull draws on years of experience as an oranic gardener and cook, a sustainability coach, and a Zen Buddhist monk to introduce simple but potentially life-changing ways for urbanites to adopt a mindful and sustainable relationship with food.

The New Farm Vegetarian Cookbook2. The Communitarian

The New Farm Vegetarian Cookbook
Edited by Louise Hagler and Dorothy R. Bates

A classic publication from The Farm community in Tennessee, this is a complete cookbook with nutritional information for a vegetarian and vegan diet.  Access simple, garden-fresh recipes using no eggs or dairy and containing no cholesterol from the skilled cooks at The Farm.

The Post-Petroleum Survival Guide and Cookbook3. The Survivalist

The Post-Petroleum Survival Guide and Cookbook
Recipes for Changing Times
By Albert Bates

Once again, a book that is more than just recipes.  It covers post-petroleum preparedness from saving water to renewabe energy as well as food production and storage.  And all along the way there are fun and easy recipes in the margins, such as “Shiitake Joes” and “Bakes Autumn Pumkin.”  Author Albert Bates uses his experience teaching permaculture and natural building to produce this inspirational manual on surviving peak oil and moving into energy descent.

From Asparagus to Zucchini4. The Opportunist

From Asparagus to Zucchini
A Guide to Cooking Farm-Fresh Seasonal Produce, Third Edition
By Madison Area Community Supported Agriculture Coalition

Sometimes you find yourself with an unexpected abundance of, say, beets, and you just don’t know what to do with them all. From Asparagus to Zucchini categorizes its recipes alphabetically based on the vegetable or herb so that you can find cooking tips, storing tips and recipes specifically for that plant. When it comes to harvest season, The Opportunist embraces the abundance and makes Beet Chocoloate Cake!

Local Bounty5. The Locavore

Local Bounty
Seasonal Vegan Recipes
By Devra Gartenstein

Local Bounty details in amazing yet practical and timely recipes how seasonal foods can be used to plan your meals at the right time of year, and how to eat ripe produce when it is at the peak of it’s nutritional value and taste. The cookbook is divided into the seasons so you can find recpies to match the local, market-fresh produce available to you now.

The Occidental Arts & Ecology Center Cookbook5. The Naturalist

The Occidental Arts & Ecology Center Cookbook
Fresh-from-the-Garden Recipes for Gatherings Large and Small
By The OAEC Collective with Olivia Rathbone

This is the creme-de-la-creme of cookbooks. Inside, you’ll find over 400 pages of beautifully colorful images and celebratory recipes for everyday meals as well as large-party gatherings. Developed by the California-based farm, educational retreat and ecology center, The OAEC Cookbook incorporates weeds, flowers, herbs, nuts, fruits, mushrooms and other forages as well as your common garden vegetables.


Community Bookstore
23 Dancing Rabbit Lane
Rutledge MO 63563

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