Lifts the veil on our nation's food industry, exposing how our nation's food supply is now controlled by a handful of corporations that often put profits ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. Reveals surprising - and often shocking truths - about what we eat, how it's produced and who we have become as a nation.

Goldy Bear, recently divorced, has made a home for herself and her young son in scenic Aspen Valley, Colorado. There, calls for Goldilock's Catering have been steady enough to pay the bills. But when a mourner is felled by rat poison during a funeral buffet Goldy is serving, the police quickly close her business. Now it's up to Goldy to find the rat who has tainted her food and her reputation.

The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet. Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deliberate corporate practices behind current trends in obesity, diabetes, and other health challenges.

Isolated, broke, and restless in a drafty mountain A-frame with colicky twins, Brook Eddy needed a path out. STEEPED: Adventures of a Tea Entrepreneur is the story of how Brook built a socially conscious multimillion-dollar tea company with a fierce devotion to sustainability. Part business memoir, part India travelogue, STEEPED is brimming with provocative prose, transcendent images of travel throughout India, and advice for aspiring entrepreneurs,...

A behind-the-scenes look at the fast food industry.

"Is chocolate heart-healthy? Does yogurt prevent type 2 diabetes? Do pomegranates help cheat death? News accounts bombard us with such amazing claims, report them as science, and influence what we eat. Yet, as Marion Nestle explains, these studies are more about marketing than science; they are often paid for by companies that sell those foods. Whether it's a Coca-Cola-backed study hailing light exercise as a calorie neutralizer, or blueberry-sponsored...

This book examines the fundamental questions surrounding the issue of how we prepare and eat our food. What is food technology? How has buying and selling food changed? How big a problem is obesity? Who invented frozen foods?--

"The inimitable Faith Fairchild returns in a chilling New England whodunit, inspired by the best Agatha Christie mysteries and with hints of the timeless board game Clue. For most of her adult life, resourceful caterer Faith Fairchild has called the sleepy Massachusetts village of Aleford home. While the native New Yorker has come to know the region well, she isn't familiar with Havencrest, a privileged enclave, until the owner of Rowan House, a secluded...

Examines the practices of the modern food industry, exposing its exploitation, waste, and inhumane treatment of animals, and provides guidelines for making informed and ethical choices in the selection of food products.

Ultra-processed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based-often vegan-and help address societal issues. And as our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did, but because so much is happening so rapidly, we actually know less. In 'Technically Food', investigative reporter Larissa Zimberoff pokes holes...