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Herald Press
June 2005
On Sale: June 17, 2005
352 pages
ISBN: 0836192974
EAN: 9780836192971
Paperback
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Cookbooks
Not so long ago most fresh food on North American tables
came from home gardens and local farmers markets. Today, the
average item of food travels more than a thousand miles
before it lands on our tables. It’s a remarkable
technological accomplishment, but has not proven to be
healthy for our communities, our land or us. Through stories and simple "whole foods" recipes, Mary
Beth Lind and Cathleen Hockman-Wert explore how the food we
put on our tables impacts our local and global neighbors.
They show the importance of eating local, seasonal food—and
fairly traded food—and invite readers to make choices that
offer security and health for our communities, for the land,
for body and spirit. Simply in Season offers a starting point encouraging you to
feed both your body and spirit with nutritious food and
challenging ideas about the world around you. Woven
throughout the recipe pages of each season are writings,
tidbits of information to reflect upon while the onions
saute, the soup boils, or the bread bakes.
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