April 2020 Book Review “The Food Explorer”

Review of the 2018 book, The Food Explorer, by Daniel Stone

This book is not about foraging. It’s also not about eating only heirlooms. What it IS about is selecting fruits and vegetables to eat and grow that are highest in nutrients and flavor, plus tips and tricks for maximizing nutritional value.

The book explains the basics and some of the issues of genetic engineering and organic farming. The book is written by a wife and husband team, an organic farmer and plant geneticist, both of whom work at the University of California, Davis.

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February 2020 Book Review “Freedom Farmers”

Review of the 2018 book, Freedom Farmers, by Dr. Monica M. White

This book is not about foraging. It’s also not about eating only heirlooms. What it IS about is selecting fruits and vegetables to eat and grow that are highest in nutrients and flavor, plus tips and tricks for maximizing nutritional value.

The book explains the basics and some of the issues of genetic engineering and organic farming. The book is written by a wife and husband team, an organic farmer and plant geneticist, both of whom work at the University of California, Davis.

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November 2019 Book Review “Eating on the Wild Side”

Review of the 2013 book, Eating on the Wild Side, by Jo Robinson.

This book is not about foraging. It’s also not about eating only heirlooms. What it IS about is selecting fruits and vegetables to eat and grow that are highest in nutrients and flavor, plus tips and tricks for maximizing nutritional value.

The book explains the basics and some of the issues of genetic engineering and organic farming. The book is written by a wife and husband team, an organic farmer and plant geneticist, both of whom work at the University of California, Davis.

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King Basil

Is it bay-zil or bah-zil? Is it from Asia or Africa? And can breathing it in really make scorpions grow in your brain, ladies? To the last question, a resounding “no” and to the first, I say it’s up to you. As to the origins, that’s a bit of mystery, but the history of basil is almost as interesting as the many varieties available and the dishes that call for them.

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