How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet - Paperback
by Sophie Egan
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Language:EnglishPublisher:Workman PublishingISBN-13:9781523507382ISBN-10:1523507381UPC:9781523507382Book Category:Cooking, Social ScienceBook Subcategory:Health & Healing, Agriculture & FoodSize:8.00 x 5.50 x 0.80 inchesWeight:0.9017Product ID:SC6B2ZC152
How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet
A radically practical guide to making food choices that are good for you, others, and the planet.
Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken--Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three...
Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken--Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three...
Language:EnglishPublisher:Workman PublishingISBN-13:9781523507382ISBN-10:1523507381UPC:9781523507382Book Category:Cooking, Social ScienceBook Subcategory:Health & Healing, Agriculture & FoodSize:8.00 x 5.50 x 0.80 inchesWeight:0.9017Product ID:SC6B2ZC152
Sophie Egan, MPH is director of health and sustainability leadership as well as the editorial director for strategic initiatives at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times' health section, and she has written about food and health for The Washington Post, EatingWell, Time, The Wall Street Journal, Bon Appétit, WIRED, Edible San...
Publisher: Workman Publishing
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