The Third Plate: Field Notes on the Future of Food
Page 49
Fromartz, Samuel, Organic, Inc.: Natural Foods and How They Grew (Orlando, FL: Harcourt, 2006).
Gershuny, Grace, and Joseph Smillie, The Soul of the Soil: A Guide to Ecological Soil Management, 3rd ed. (Davis, CA: agAccess, 1995).
Graham, Michael, Soil and Sense (London: Faber & Faber, 1941).
Holthaus, Gary, From the Farm to the Table: What All Americans Need to Know About Agriculture (Lexington, KY: University Press of Kentucky, 2006).
Jackson, Wes, Consulting the Genius of the Place: An Ecological Approach to a New Agriculture (Berkeley: Counterpoint, 2010).
Mabey, Richard, Weeds: In Defense of Nature’s Most Unloved Plants (New York: HarperCollins, 2010).
Morton, Oliver, Eating the Sun: How Plants Power the Planet (New York: HarperCollins, 2009).
Robinson, Raoul A., Return to Resistance: Breeding Crops to Reduce Pesticide Dependence (Davis, CA: agAccess, 1996).
Stoll, Steven, The Fruits of Natural Advantage: Making the Industrial Countryside in California (Berkeley: University of California Press, 1998).
Sykes, Friend, Food, Farming and the Future (Emmaus, PA: Rodale, 1951).
Tompkins, Peter, and Christopher Bird, The Secret Life of Plants: A Fascinating Account of the Physical, Emotional, and Spiritual Relations Between Plants and Man (1973; repr., New York: Harper Perennial, 1989).
Voisin, André, Soil, Grass, and Cancer: The Link Between Human and Animal Health and the Mineral Balance of the Soil (New York: Philosophical Library, 1959).
———, Grass Productivity (New York: Philosophical Library, 1959).
Walters, Charles, Weeds: Control Without Poisons (Kansas City: Acres U.S.A., 1991).
Wedin, Walter F., and Steven L. Fales, Grassland: Quietness and Strength for a New American Agriculture (Madison, WI: American Society of Agronomy, 2009).
Willis, Harold, Foundations of Natural Farming: Understanding Core Concepts of Ecological Agriculture (Austin, TX: Acres USA, 2007).
LAND
Fussell, Betty, Raising Steaks: The Life and Times of American Beef (Orlando, FL: Harcourt, 2008).
Imhoff, Daniel, ed., The CAFO Reader: The Tragedy of Industrial Animal Factories (Berkeley: Watershed Media, 2010).
Lappé, Frances Moore, Diet for a Small Planet (1971; repr., New York: Ballantine Books, 1991).
Nierenberg, Danielle, Happier Meals: Rethinking the Global Meat Industry (Washington, D.C.: Worldwatch Institute, 2005).
Robinson, Jo, Pasture Perfect: How You Can Benefit from Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals (Vashon, WA: Vashon Island Press, 2004).
Schlosser, Eric, Fast Food Nation (Boston: Houghton Mifflin, 2001).
Sinclair, Upton, The Jungle (1906; repr., London: Penguin, 1985).
SEA
Bowermaster, Jon, ed., Oceans: The Threats to Our Seas and What You Can Do to Turn the Tide (New York: PublicAffairs, 2010).
Carson, Rachel, The Sea Around Us (New York: Oxford University Press, 1951).
Danson, Ted, Oceana: Our Endangered Oceans and What We Can Do to Save Them (Emmaus, PA: Rodale Books, 2011).
Ellis, Richard, The Empty Ocean (Washington, D.C.: Island Press, 2003).
Greenberg, Paul, Four Fish: The Future of the Last Wild Food (New York: Penguin Press, 2010).
Jacobsen, Rowan, The Living Shore: Rediscovering a Lost World (New York: Bloomsbury, 2009).
Molyneaux, Paul, Swimming in Circles: Aquaculture and the End of Wild Oceans (New York: Thunder’s Mouth Press, 2007).
Whitty, Julia, The Fragile Edge: Diving and Other Adventures in the South Pacific (New York: Houghton Mifflin, 2007).
SEED
Brown, Lester, Full Planets, Empty Plates: The New Geopolitics of Food Scarcity (New York: W. W. Norton, 2012).
Conway, Gordon, The Doubly Green Revolution: Food for All in the Twenty-first Century (London: Penguin Books, 1997).
Cribb, Julian, The Coming Famine: The Global Food Crisis and What We Can Do to Avoid It (Berkeley: University of California Press, 2010).
Eldredge, Niles, Life in the Balance: Humanity and the Biodiversity Crisis (Princeton, NJ: Princeton University Press, 1998).
Kunstler, James Howard, The Long Emergency: Surviving the End of Oil, Climate Change, and Other Converging Catastrophes of the Twenty-first Century (New York: Atlantic Monthly Press, 2005).
Manning, Richard, Food’s Frontier: The Next Green Revolution (New York: North Point Press, 2000).
Nabhan, Gary Paul, Coming Home to Eat: The Pleasures and Politics of Local Food (New York: W. W. Norton, 2002).
———, Why Some Like It Hot: Food, Genes, and Cultural Diversity (Washington, D.C.: Island Press, 2006).
Pfeiffer, Dale Allen, Eating Fossil Fuels: Oil, Food and the Coming Crisis in Agriculture (Gabriola Island, BC: New Society Publishers, 2006).
Ruffin, Edmund, Nature’s Management: Writings on Landscape and Reform, 1822–1859, Jack Temple Kirby, ed. (Athens, GA: University of Georgia Press, 2000).
Solbrig, Otto, and Dorothy Solbrig, So Shall You Reap: Farming and Crops in Human Affairs (Washington, DC: Island Press, 1994).
GENERAL FURTHER READING
Ackerman-Leist, Philip, Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems (White River Junction, VT: Chelsea Green Publishing, 2013).
Berry, Wendell, The Gift of Good Land: Further Essays Cultural and Agricultural (San Francisco: North Point Press, 1981).
Capra, Fritjof, The Hidden Connections: Integrating the Biological, Cognitive, and Social Dimensions of Life into a Science of Substainability (New York: Doubleday, 2002).
———, The Web of Life (New York: Anchor Books, 1996).
Diamond, Jared, Guns, Germs, and Steel: The Fates of Human Societies (New York: W. W. Norton, 1997).
Dubos, René, The Wooing of the Earth: New Perspectives on Man’s Use of Nature (New York: Charles Scribner’s Sons, 1980).
Dumanoski, Dianne, The End of the Long Summer: Why We Must Remake Our Civilization to Survive on a Volatile Earth (New York: Three River Press, 2009).
Fraser, Caroline, Rewilding the World: Dispatches from the Conservation Revolution (New York: Metropolitan Books, 2009).
Freidberg, Susanne, Fresh: A Perishable History (Cambridge, MA: Harvard University Press, 2009).
Goleman, Daniel, Ecological Intelligence: How Knowing the Hidden Impacts of What We Buy Can Change Everything (New York: Broadway Books, 2009).
Halweil, Brian, Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket (New York: W. W. Norton, 2004).
Jackson, Dana L., and Laura L. Jackson, ed., The Farm as Natural Habitat Reconnecting Food Systems with Ecosystems (Washington, D.C.: Island Press, 2002).
Jackson, Louise E., ed., Ecology in Agriculture (San Diego: Academic Press, 1997).
Kirschenmann, Frederick, Cultivating an Ecological Conscience: Essays from a Farmer Philosopher (Lexington, KY: University Press of Kentucky, 2010).
Lopez, Barry, ed., The Future of Nature: Writing on a Human Ecology from Orion Magazine (Minneapolis, MN: Milkweed Editions, 2007).
McKibben, Bill, The End of Nature (New York: Anchor Books, 1989).
McNeely, Jeffrey A., and Sara J. Scherr, Ecoagriculture: Strategies to Feed the World and Save Wild Biodiversity (Washington, D.C.: Island Press, 2003).
Meine, Curt, Aldo Leopold: His Life and Work (Madison, WI: University of Wisconsin Press, 1988).
Patel, Raj, Stuffed and Starved: The Hidden Battle for the World Food System (London: Portobello Books, 2007).
Smith, J. Russell, Tree Crops: A Permanent Agriculture (New York: Harcourt, Brace and Company, 1929).
Sokolov, Raymond, Why We Eat What We Eat: How Columbus Changed the Way the World Eats (New York: Touchstone, 1991).
Soule, Judith, and Jon Piper, Farming in Nature’s Image: An Ec
ological Approach to Agriculture (Washington, D.C.: Island Press, 2009).
Stuart, Tristram, Waste: Uncovering the Global Food Scandal (New York: W. W. Norton, 2009).
Tannahill, Reay, Food in History (New York: Stein and Day Publishers, 1973).
Taubes, Gary, Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (New York: Anchor Books, 2007).
Tudge, Colin, So Shall We Reap: What’s Gone Wrong with the World’s Food—and How to Fix It (London: Allen Lane, 2003).
Wilson, Edward O., The Future of Life (New York: Vintage Books, 2002).
Wirzba, Norman, ed., The Essential Agrarian Reader: The Future of Culture, Community, and the Land (Lexington, KY: University Press of Kentucky, 2003).
INDEX
The page numbers in this index refer to the printed version of this book. The link provided will take you to the beginning of that print page. You may need to scroll forward from that location to find the corresponding reference on your e-reader.
Abend, Lisa, 119, 120–26, 130, 158, 161–65, 178, 189–92, 194, 221, 223, 236, 239, 241, 243, 282–85, 287–94, 298, 300, 303, 309, 310, 315–16, 332
Abraham and Lot, story of, 28
acorns, 104, 125, 128–29, 160–61, 164, 167–69, 172, 174, 176n, 177n, 179, 182, 183, 191, 298
Advertising Age, 149
Agricultural Testament, An (Howard), 76
agriculture:
aquaculture and, 261–62
beginning of, 359
biodynamic, 265–66
“culture” in, 175, 377
Green Revolution and, 362, 364, 367, 368, 369, 412
industrial, 93, 368
irrigation and, 365
land-grant system and, 386–87, 396, 397, 406, 420, 421
landrace, 358–60, 361, 364, 366–70, 372, 377–78, 380, 392, 402, 404, 408
middle of, 330
organic, see organic agriculture
in South, 346–48
sustainable, see sustainability
Albrecht, William, 60–62, 64, 67, 71, 75, 81, 94–95, 97–99, 112, 113
Alex (pastry chef), see Grunert, Alex
alfalfa, 395
algae, 222
blooms of, 216, 245–46, 287
Algiere, Jack, 2–3, 5–8, 79–94, 98, 104, 182, 207, 262–63, 317, 338, 361, 377, 378, 383–85, 387, 422, 434–35, 438, 439, 442, 443–47
Algiere, Shannon, 83
almadraba, 273–75, 282–83, 287–90, 293–302, 303, 304, 313, 316
alpha-amylase, 415
alveograph, 414, 416
American Farmland Trust, 13
amino acids, 87
ammonia, 73, 92–93
anchovies, 292
Ancienne Alsace à Table, L’ (Gérard), 110
Anson Mills, 343, 349–55, 356, 371, 373, 379
anthracnose, 67
antibiotics, 235
antioxidants, 87, 149n
Aponiente, 221–33, 234, 236, 272, 301, 303–5, 311, 315–17
apricots, 406
aquaculture (fish farming), 157, 235–36, 242, 271–72, 277, 303–4, 317, 442
agriculture and, 261–62
feed conversion ratio and, 235
of tuna, 297–98
at Veta la Palma, see Veta la Palma
Aragon 03 wheat, 389–92, 404–7
artichokes, 103
asparagus, 8–9
ATF (Bureau of Alcohol, Tobacco and Firearms), 357
Avery, Dennis, 329, 330
Ávila Camacho, Manuel, 362
Bacon, Francis, 268
Baelo Claudia, 300–302
bakers, see bread bakers
Balfour, Eve, 18–19
Balthazar Bakery, 410
Balzac, Honoré de, 420
Barbate, 283, 285, 287–89, 291–94, 299–302
Barber, David, 3, 104, 143, 151, 335, 435–36
Barber wheat, 406, 409, 410, 414, 422
barley, 327, 352, 367, 418, 437, 445
bass, 236–37, 241, 242–43, 255, 256, 276–77, 285–86, 306, 307, 313, 314, 315, 318
Bates, Caroline, 206, 210–11, 212, 222, 288
Bauermeister wheat, 416, 417, 422
Bayh-Dole Act, 396
beans, 71, 344, 369, 426, 437
soybeans, 66, 67, 88, 103, 324, 328, 367, 372, 395, 437
Three Sisters planting strategy, 6, 378, 446
beef, 27, 35, 62, 150, 155n, 261, 298, 324, 443–44
Morucha, 174
Bennett, Hugh, 47–48
Benyus, Janine, 44–45
Berry, Wendell, 11, 20, 48, 145, 175
biodynamic agriculture, 265–66
biomass dilution, 95
Biomimicry: Innovation Inspired by Nature (Benyus), 44–45
birds, 246–49, 262–63, 265, 268, 302
agriculture’s threat to, 247–48
decrease in population of, 248
flamingos, 244–45, 249–50, 312
Birkett Mills, 325
biscuits, 354–55
Bistrong, Brian, 251–52, 258
Block, John, 396n
Blue Hill at Stone Barns, 12–13, 36–37, 78, 80, 142, 144, 160, 171, 202–12, 229, 337, 424–25, 431
Alex’s brioche at, 334–36, 338, 340, 341, 343
Gouze at, 203, 206
Martens’ wheat at, 334–48, 410
menu for 2050, 432–46
Blue Hill Farm, 3–5, 112, 201, 435–36
corn-only year at, 3, 5, 20
cows at, 55–57, 60–61
Blue Hill New York, 276–77
asparagus at, 8–9
as farm-to-table restaurant, 8, 9
Blue Ribbon Seafood, 253
Blue wheat, 434–35, 438, 444
Bocuse, Paul, 137, 138–39, 140, 141, 149, 254
Bonny Doon Vineyard, 91
bootleggers, 349, 350, 351, 357
Borlaug, Norman, 363, 364, 365, 369, 402, 422
Bosch, Carl, 73
boudin noir, 441
Bouley, 209, 251–52, 257–59, 281
Bouley, David, 140, 205, 209, 251–52, 256–59, 276, 290
Boulud, Daniel, 140
bread, 35–37, 38, 340, 344, 410–23
biscuits, 354–55
brioche, 334–48, 340, 341, 343, 434–35
enriched, 417
plankton, 224, 225
sugars in, 417
white, 339
whole grain, 341
bread bakers, 51, 339, 340, 410–22
craft, 417
industrial, 416–17
Breadfarm, 420–21
Bread Lab, 414–23, 430, 434
Breaking the Spell (Dennett), 339
bream, 231–32
breeders, 387–89, 401–2, 405–6, 410, 430, 434, 439
at Cornell University, 328, 387–89
paying of, for seeds, 396
breeding, 407–8, 418, 439
for flavor, 389, 403
breweries, 418, 445
Brillat-Savarin, Jean Anthelme, 16, 369
brioche, 334–48, 340, 341, 343
whole wheat Blue, 434–35
Brix, 81, 85, 92, 93
Broiler Belt, 147
Brouwer, Brook, 418
Browne Trading Company, 277, 279
BST, 324–25, 326
buckwheat, 437
buffalo, 300, 427
Bush, George H. W., 156
butter, 435–37
Butz, Earl, 145
bycatch, 215, 229, 230, 305, 333
Cádiz, 274, 275, 283, 293
calcium, 87, 218n
>
in spinach, 98–99
caldereta de cordero, 179
Calgene, 385
Callahan, Philip, 54n
Cantisano, Amigo Bob, 31, 79–80, 83
carbon, 63, 64, 218, 355, 437
carbon cycle, 217–18
carbon dioxide, 218
carbonic acid, 218n
Cárdeno, 164–65, 170, 176
Cárdeno, Placido, 164–65, 169–72, 174
Cárdeno, Ringo, 169–70
Cárdeno, Rodrigo, 164–65, 169–71
Carême, Marie-Antoine, 352
Carolina Gold rice, 345, 348, 352, 353–54, 376–81
Carolina Rice Kitchen, 345, 347–48, 352, 353
Carolina White rice, 353
carotenoids, 149n
carotene, 315
carrots, 80–81, 86, 89, 90, 92–94, 96, 99, 304, 315, 317
mokum, 81, 85, 92–94, 96
carrot steak, 18–19, 432, 443
Carson, Rachel, 209, 239–40, 248n
cattails, 433–34
cattle, 74, 79, 103, 113, 172–73, 324, 366, 423
beef from, see beef
at Blue Hill Farm, 55–57, 60–61
diets of, 27, 28, 56, 60–61, 64, 66, 97, 114, 298, 327, 332, 333, 440
growth hormones given to, 324–25, 326
living conditions of, 74
milk from, see milk
Morucha, 174
Cedroni, Moreno, 311–12
chanfaina, 179
Chapel, Alain, 138, 139–40, 254
charcoal, 174, 441
cheese, 428
sheep’s-milk, 173, 179
chefs, 10–11, 12, 17, 21–22, 35, 51, 68, 122, 134, 135–38, 155, 222, 247, 304, 319, 333, 337, 368, 374–75, 379, 388–89, 402, 411, 420, 424, 425, 430, 439
farm-to-table, 11, 15, 139–40
fish and, 218–20, 233, 236, 252, 260, 272, 279–81, 399–400, 442
nouvelle cuisine, 10, 137–41, 149, 259, 306
sushi, 204, 255–56
Chemistry in Its Application to Agriculture and Physiology (Liebig), 72–73
Chez Panisse, 135, 136, 336
chicken(s), 14, 114, 142–51, 152–57
broiler, 148
in Broiler Belt, 147
cost of, 156, 157
eggs, 147, 149