Diet for a Changing Climate: Food for Thought

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Product Details

Price
$37.32
Publisher
Twenty-First Century Books (Tm)
Publish Date
Pages
128
Dimensions
6.1 X 9.1 X 0.7 inches | 0.97 pounds
Language
English
Type
Library Binding
EAN/UPC
9781512481211

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About the Author

Christy Mihaly wrote Free for You and Me: What Our First Amendment Means, and has written more than twenty-five other children's books. Her 2020 educational civics series won Junior Library Guild gold standard designations. A former lawyer, Christy lives and writes in Vermont.
Sue Heavenrich writes about science and environmental issues and is passionate about insects. She has followed ants in the Arizona desert, tagged bumblebees in the Rocky Mountains, and tallied insects on Cocos Island, Costa Rica. When not writing, she collects data for researchers as a citizen scientist. Heavenrich lives in Upstate New York with her family and an organic garden full of edible weeds and bugs.

Reviews

"Providing sobering facts about our challenged planet, this book encourages young readers to rethink their food sources. Warming temperatures, rising seas, vanishing species crowded out by invasive ones--these are just some of the challenges of climate change. With earnest enthusiasm this book invites young readers to educate themselves and believe they can make a difference--through a 'focus on food.' Reviewing the link between human food production and climate change, the authors note that eating invasive plants and animals (like dandelions, kudzu, and iguanas) might help us limit use of damaging chemicals and fertilizers and rebalance the ecosystem. Similarly, consuming protein-rich, low carbon-impact bugs such as crickets and grubs reduces the harmful effects of raising livestock--and may soon be 'cool' (after all, eating lobsters 200 years ago provoked the 'ew' that sampling crickets gets today). In 10 chapters with plentiful color photographs and illustrations, the authors educate and encourage, offering observations, often posed as chapter title directives: 'Exotic Pests Can Be Delicious' or 'Expand Your Aquatic Menu.' Persuasive explanations and concrete actions readers can take are accompanied by recipes, apps for plant identification, instructions for growing your own edible mealworms, and a list of restaurants around the world that serve bugs. An optimistic introduction for those who want to 'take a bite out of climate change.'"--Kirkus Reviews

--Journal

"In an easy-to-digest format, the authors present the myriad alternative food choices, from weeds to insects, that are readily available, and the consumption of which could have a restorative impact on the planet. Colorful photographs allow readers to identify various weeds presented, including dandelions, pineapple weed, lamb's quarters, and purslane, many of which have a long history of being used in recipes. Tips for foraging these edibles encourage safety, and sources for identification are included in the text as well as in the bibliography. Invasive wild life, such as wild boars, iguanas, and various species of fish, are presented as viable food sources to help balance ecosystems. The authors introduce a number of people who have embraced these culinary alternatives, which establishes the book as more than a theory. Recipes are also included to encourage readers to try some of the ingredients presented; wild and weedy quiche, pickled purslane, and how to cook a cricket. An extensive glossary, bibliography, and related websites give potential chefs knowledge of alternative foods, where to find them, and how to prepare them. VERDICT A great resource for those exploring environmental issues and seeking ways to combat climate change."--School Library Journal

--Journal

"In a world of rapid climate change, and ecosystems where man-made intervention has often wreaked havoc, what is the easiest solution to the issue of invasive species and unintended pests? Eating them. Invasivorism is a movement encouraged by chefs and environmentalists that promotes the consuming of invasive species as a means of controlling them. This ambitious vision is hampered only by a wary public unwilling to eat weeds and insects. Yet despite reservations, maintaining a diet of invasive species is completely doable, and more common than consumers might realize (as in the consumption of invasive fish in the U.S., for example). The author points out that, in the past, species have been wiped out by mass human consumption (i.e., the passenger pigeon), so there is precedent for eating as a means of extermination. Readers interested in embracing invasivorism might want to try their hand at some of the recipes, which include Wild Kudzu Salsa, Pasta and Periwinkles, and Crisp and Crunchy Beetle Croutons."--Booklist

--Journal