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In NEW GOOD FOOD, industry veteran Margaret M. Wittenberg offers reliable, practical, one-stop advice on organics, whole grains, buying local, sustainability, and more. Focusing on core food products available at large-scale and natural foods markets, she profiles everything from new
...(more) sweeteners like agave nectar to specialty flours like spelt and barley to gourmet salts. She also clears up confusing food labels, misleading marketing claims, and common misperceptions behind everyday foods, conclusively answering questions like "Grass-fed beef versus grain-fed--what's the difference?" and "Are there good options for gluten-free cooking and baking?" Seasonal produce charts and preparation advice for new (or new-to-you) products provide the essentials for enjoying whole foods every day, every way.(less)
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About This Book
Source: New Good Food: Essential Ingredients for Cooking and Eating Well, Page: x
Contributed by: David Pearson.
My work has also given me the chance to participate in national and international advisory groups exploring some of the deeper issues about food and how to work together to deal with them. Primary topics have included the short- and long-term of pesticides and other pollutants on out food supply, sustainable agriculture, genetic engineering, sustainability of wild seafood, aquaculture, and the welfare of food-producing animals from birth through slaughter.