Eat Less Water
| Author | : | |
| Rating | : | 4.66 (898 Votes) |
| Asin | : | 1597090395 |
| Format Type | : | paperback |
| Number of Pages | : | 264 Pages |
| Publish Date | : | 2015-10-03 |
| Language | : | English |
DESCRIPTION:
She won the sixth Gift of Freedom Creative Nonfiction Award from the A Room of Her Own Foundation (AROHO). Her articles appear in Edible Communities Magazine, the San Jose Mercury News, among others, and her popular blog. florenciaramirez . Florencia Ramirez is a trained researcher at the University of Chicago's School of Public Policy. She lives in Ox
Tracing Ramirez’s tour of American water sustainable farmsfrom rice paddies in Cajun Louisiana to a Hawaiian coffee farm to a Boston chocolate factory and beyondEat Less Water tells the story of water served on our plates: an eye-opening account of the under-appreciated environmental threat of water scarcity, a useful cookbook with water-sustainable recipes accompanying each chapter, and a fascinating personal narrative that will teach the reader how they, too, can eat less water.. Experts predict two-thirds of people living on this planet in 2025 will experience water scarcity, a situation expected to result in the deaths of millions and an unprecedented rise in military conflicts. Can we as individuals hope to have any effect on the global scale of water misuse? Yes, we can make a significant differencewith our food choiceslearned author and activist Florencia Ramirez as she traveled across the nation to interview farmers and food producers
“Eat Less Water is as clever as its title. It’s a thoughtful book complete with recipes that are as good for your taste buds as they are for the planet. Kostigen, New York Times bestselling author of The Green Book“Eat Less Water is an informative, loving tribute to the source from which all life springs. Read it and eat. Read it and learn. Through explorations of foods ranging from pasta to wine, Florencia Ramirez reveals how cultivation and consumption impact global water usage, sharing insights on how we, the eaters, can support a less-resource intensive practices in food and agriculture that is not only sustainable but delicious.”Si