by
Graimes, Nicola.
Call Number
641.302 GRA
Publication Date
1999
Format:
Books
Relevance:
0.3086
by
Vaughan, J. G. (John Griffith)
Call Number
641.302 VAU
Publication Date
2003
Format:
Books
Relevance:
0.3015
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by
Domine, Andre.
Call Number
641.302 ORG
Publication Date
1997
Format:
Books
Relevance:
0.2887
by
McGuire, Malcolm.
Call Number
641.302 CLEA
Publication Date
2008
Summary
This latest addition to the CleanFood Organic series - the definitive guides to organics in Australia.
Format:
Books
Relevance:
0.2722
Call Number
TR DVD 641.302 GOI
Publication Date
2000
Summary
This program looks at the organic food industry in Australia, focusing on its production, certification, sale and benefits of use.
Format:
Other
Relevance:
0.2673
by
Koullouros, Anthia
Call Number
641.302 KOU
Publication Date
2014
Summary
In this practical guide to eating for health, respected naturopath Anthia Koullouros explains how to 'unscramble the scramble' and transition from eating processed foods to eating the food that's best for your body and soul ? as well as the planet.
Format:
Regular print
Relevance:
0.2236
by
Fearnley-Whittingstall, Hugh.
Call Number
DVD 641.302 FEA
Publication Date
2006
Summary
Hugh Fearnley-Whitingstall takes his philosophy of grow-your-own, catch-it-and-cook-it-yourself to the people. Each week, Hugh plays host to a group whose approach to food could hardly be further from his own: fast food addicts, ready meal junkies, and convenience-obsessesd non-cooks. His challenge: to change their ways forever, in just one week.
Format:
Books
Relevance:
0.1961
by
Barber, Dan, 1969-, author.
Call Number
641.302 BAR
Publication Date
2014
Summary
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--
Format:
Books
Relevance:
0.1622
by
Kingsolver, Barbara.
Call Number
641.302 KIN
Publication Date
2007
Summary
"Hang on for the ride: With characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants, en route to a food culture that's better for the neighborhood and also better on the table. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life and diversified farms at the center of the American diet."--BOOK JACKET.
Format:
Books
Relevance:
0.1414
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