Book Reviews
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The Meaty Truth: Why Our Food Is Destroying Our Health and Environment — and Who Is Responsible
By Shushana Castle and Amy-Lee Goodman
This book’s mission is not only to educate us on where our food comes from, but also to promote a plant-based diet.
In this post-modern cookbook, Tod Davies provides a blueprint on how to cook with what you have in your kitchen.
Bourbon: A History of the American Spirit
Dane Huckelbridge
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The ups and downs of bourbon in the U.S., from its origins, through Prohibition, to today’s craft distillers.
Capital Beer: A Heady History of Brewing in Washington, D.C.
By Garrett Peck
A chatty account of Washington’s storied beers and brewmasters.
A Farm Dies Once a Year: A Memoir
Arlo Crawford
In a book that is about much more than farming, Arlo Crawford details the hard work required for agriculture and the work required for self-fulfillment and discovery.
The author takes readers on a quest for locally sourced food in this story about food, family, friendship, and a cow named Bubbles.
Cuisine and Empire: Cooking in World History
By Rachel Laudan
An in-depth look at sustenance through the centuries.
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