Farmbrarian

Click to find at a library near you!

Where Our Food Comes From traces the path of Nikolay Vavilov, a Russian scientist who embarked on a mission to collect and store seeds from around the world. According to Nabhan, Vavilov was the first to fully articulate the connections between food diversity, health and food security–all of which are hot topics in agriculture and nutrition (23). Vavilov’s journey and contribution to science and agriculture was certainly profound.

The book follows Vavilov’s path, a small part of which was recently retraced by Nabhan himself. Entwined in the story is that of the WWII era communist government of the Soviet Union, which was ultimately responsible for Vavilov’s premature death, despite his extraordinary and successful efforts to preserve plants for future generations.

A clear picture of Vavilov’s life is painted, but the book reads a bit like a history lesson. Hopefully the book inspires others to continue Vavilov’s life work, however it is unlikely to provide much in the way of entertainment.

Quotes:

• “Today, America educates its rural youth to aspire to be anything but a farmer” (137).
• “[Vavilov is] the man who more than anyone else in history helped humankind appreciate where our food has come from” (190).

Click to find at a library near you!

Frances Moore Lappé’s Diet for a Small Planet; 20^th Anniversary Edition is a very well known source of information on healthy eating for yourself, society and the planet. It is clear to me that this book influenced many current authors like Woody Tasch, Michael Pollen and Mark Winne, to name a few.

Lappé points out that people can eat a very healthy diet while eating minimal amounts of meat, if any. By eating less meat, the argument goes, we can use grain to feed the world, instead of feeding it to our livestock, which is a very inefficient use of calories. According to Lappé, the grain used to make one pound of steak could instead feed 40 people. That is a powerful statistic, albeit not one on which all sources will agree. As a part of her reduced meat diet she explains protein complementarity, which is a way of combining proteins to maximize nutritional value. This method, however, is no longer accepted as necessary by nutrition experts.

Briefly explored is the idea of power in the American democracy and the way our current set up leads to many people going without, while others become obese (from eating more protein than our bodies can even use, she says). Her arguments are well supported and clearly stated.

The last part of the book is full of recipes to support her diet plan. She presents the recipes in an approachable way that shows how simple it really can be. Also included are helpful tips on saving time and money while cooking and shopping. Though none of the recipes contain meat, Lappé is not necessarily advocating vegetarianism; she simply wants people to realize that cooking with little or no meat is easy, healthy and satisfying. If more people cooked this way our world would be much better nourished overall.

Read this book if:

• You are interested in helping our food system become more sustainable (more aligned with the earth’s natural ability to produce food).
• You want to learn to reduce your diet’s footprint on the earth.
• You have read a lot of current authors on nutrition and agriculture  and want to read a book that likely influenced them.

Click here to find at a library near you!

Woody Tasch’s Inquiries into the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered is a worthwhile read for anyone interested in sustainability. While he does present some fresh ideas, the intent of the book is largely to summarize the current status of social investing, small food enterprises, local food systems, sustainable soil quality, and other topics. The author provides history, presents current research and developments, quotes others extensively and gives his own analysis of what some of this means.

Tasch shows a clear concern for the direction of our society and hopes that by bringing together pieces of the slow money puzzle he will advance the cause. Hopefully this new idea of slow money will encourage discussion and ultimately lead to new ideas, businesses and responsibility among consumers.

I have long been asking myself the question “What can I do?” in regards to sustainable agriculture and personal responsibility as a consumer. Tasch succeeds in answering this question. Inquiries into the Nature of Slow Money will help you understand the problems, so you can find solutions, sooner.

Read this book if:

• You want to know how you can help
• You wonder what’s happening with our current economic mess and the direction it’s going
• You’d like to learn about the concepts of Slow Money/Slow Food

Want more information? The Wall Street Journal recently discussed this title in their article “Forget Conventional 401(k)s; Think Goat Cheese and Fennel.” The Huffington Post also featured a review of the book; and Civil Eats writer Jerusha Klemperer interviews the author here.

Click here to find at a library near you!

Gary Paul Nabhan’s book about his year long local eating experiment gives readers good insight into Nabhan’s personal life, but surprisingly little information about his local eating foray. For one year, Nabhan plans to prepare 80% of his meals using foods grown within a few hundred miles of his Arizona home. This is certainly a noble act, but I found myself continuously asking how he actually did it. Sure, he tells of gathering traditional food from a local desert, slaughtering turkeys he raised and eating peaches from his own tree. But we’re talking about a thousand or so meals, which would require a lot more local food than he discusses. This omission left a lot to be desired for me.

Aside from information about Nabhan’s wife and other local eating acquaintances, he briefly discusses food politics. Here the reader encounters some interesting information, but is still left thirsting for more.

Nabhan has good intentions, however the book is neither informative nor inspiring enough to be compared to other tales of local eating, such as  Animal, Vegetable, Miracle by Barbara Kingsolver.

Click here to find at a library near you!

As a society we should abandon the industrial food system and eat food in its natural form, as put forth by mother nature. This is a strong conviction of Nina Planck, who spells the idea out over 352 pages in her book Real Food. Her arguments are convincing and very closely mirror those expressed by the recently famous journalist Michael Pollan (The Omnivore’s Dilemma, The Botany of Desire).

Real Food presents a strategy on eating based on unprocessed food that is sensible and will be beneficial to those who implement it. Planck essentially places no restriction on foods as long as they are in their pure form. Pie made with lard in the crust and topped with cream? Certainly. She claims that the rise of health issues in Western culture parallels the rise in processing our food (many people however have drawn similarly competent, yet different parallels to the rise of Western diseases). She goes on to refute the longstanding idea that saturated animal fats and cholesterol lead to heart disease and obesity. Planck is not alone in this stance as there is a growing contingent in the field of nutrition who have shifted blame away from so called “bad fats” and cholesterol.

This book is a great read for anyone interested in nutrition and will likely encourage you to improve your diet. I strongly suggest you balance her views with those of other authors (new and old), because her ideas are far from scientific fact.

This book was sourced from the Mathewson-IGT Knowledge Center at the University of Nevada, Reno.

Notable quote: “If beef and butter were to blame for heart disease, heart disease wouldn’t be new. We’ve been eating them for too long.”

Read this book if:

• You are concerned with the shortcomings of our industrial food system
• You enjoy the work of Michael Pollan
• You are a vegetarian or vegan and would like to hear a contemporary and somewhat compelling argument against your diet