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Food Study Guide: Enjoying God's Abundance (The Daniel Plan Essentials Series)
by Dr. Mark Hyman Dee EastmanIn this four-session video-based Bible study (DVD/digital video sold separately), The Daniel Plan team explores both the spiritual and the health benefits of following a healthy lifestyle by focusing on the second essential of The Daniel Plan: Food.The sessions include:Learning to Live AbundantlyJumpstart Your HealthCravings, Comfort Food, and ChoicesDesigning Your Eating LifeEach session will highlight testimony from those who have incorporated The Daniel Plan into their everyday lifestyle, plus tips on getting started and medically based information on maintaining a healthy lifestyle by following The Daniel Plan. Each of the other DVD/Study Guides will focus on another essential: Faith, Fitness, Focus, and Friends.Designed for use with the Food Video Study (sold separately).
The Food Stylist's Handbook: Hundreds of Media Styling Tips, Tricks, and Secrets for Chefs, Artists, Bloggers, and Food Lovers
by Denise Vivaldo Cindie FlanniganAcclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks and foodies alike who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit of food and more the work of an artisan.With Denise and coauthor Cindie Flannigan’s help, you’ll find out how to get started, what equipment you’ll need, how to find clients, tips to staying successful in the business, and—most importantly—how to craft and style food (and products that appear to be food) so it all looks delicious from every angle.This paperback edition of The Food Stylist’s Handbook has been fully updated and revised to help current culinary professionals, armchair chefs, bloggers, and food photographers understand how to make every picture tell a story.
Food Supplements Containing Botanicals: Benefits, Side Effects and Regulatory Aspects
by Patrizia RestaniThis book provides a detailed analysis of the scientific, technical and regulatory aspects of plant food supplements designed for integration into the normal diet. Each contributor is involved in the European Plant LIBRA project, and the chapters summarize the results of the project while integrating further research on botanical supplements. With its focus on the epidemiology, risk assessment and evidence based approaches, this text presents a unique and comprehensive overview of botanical food supplements, from their production and chemistry to their side effects and regulatory aspects. Food Supplements Containing Botanicals: Benefits, Side Effects and Regulatory Aspects begins by outlining the general aspects of food supplements, before examining quality and risk assessment of food supplements with botanicals. The following chapters focus on sources, models and human studies which support health claims for these supplements, followed by chapters outlining side effects and potential causes for concern. The issue of increasing consumer expectations is also explored, with methods for meeting these expectations provided. In presenting this well-rounded and up-to-date collection of information on botanical supplements, this book is of great importance to food industry professionals working with botanical supplements.
Food Swap: Specialty Recipes for Bartering, Sharing & Giving — Including the World's Best Salted Caramel Sauce
by Kate Payne Emily PasterPart cookbook, part how-to guide, Food Swap features more than 80 recipes for artisanal items that will be coveted at food swaps and adored as gifts, including everything from salted caramel sauce and Meyer lemon curd to green tomato salsa, lavender shortbread, cultured butter, apricot jalapeño jelly, and rum vanilla extract. You’ll also find creative ways to irresistibly package your items, plus perforated gift tags ready for personalization. Finally, author Emily Paster — co-founder of the Chicago Food Swap, one of the biggest in the world — offers guidance on setting up a food swap in your own community, as well as inspiring stories from people who are part of this growing movement.
The Food Swap Diet: Discover the food swaps that will transform your diet and your weight - permanently
by Peta BeeNo more faddy, restrictive diets - The Food Swap Diet is a practical manual for weight loss that provides all the information you need to lose weight permanently. The book compares seemingly similar foods and shows which are friendlier to the waistline, and to your health, allowing you to make the wisest food choices and reduce your daily calorie intake. There's no going hungry, no banned foods and no skipping meals. You'll find hundreds of food swaps that slice anything from 10 to 900 calories per serving so you can choose what to swap to achieve your goal.Comprehensive and informative, the book covers everything from storecupboard and fridge staples, such as breakfast cereals and dairy products, to lunches, ready-meals, drinks, snacks and eating out. You'll also find plenty of guidance on the healthiest choices - they aren't always the ones you think! - and how to make your diet really work for you so that you also gain health as you lose weight.
The Food Swap Diet: Discover the food swaps that will transform your diet and your weight - permanently
by Peta BeeNo more faddy, restrictive diets - The Food Swap Diet is a practical manual for weight loss that provides all the information you need to lose weight permanently. The book compares seemingly similar foods and shows which are friendlier to the waistline, and to your health, allowing you to make the wisest food choices and reduce your daily calorie intake. There's no going hungry, no banned foods and no skipping meals. You'll find hundreds of food swaps that slice anything from 10 to 900 calories per serving so you can choose what to swap to achieve your goal.Comprehensive and informative, the book covers everything from storecupboard and fridge staples, such as breakfast cereals and dairy products, to lunches, ready-meals, drinks, snacks and eating out. You'll also find plenty of guidance on the healthiest choices - they aren't always the ones you think! - and how to make your diet really work for you so that you also gain health as you lose weight.
Food Swings: 125+ Recipes to Enjoy Your Life of Virtue & Vice
by Jessica SeinfeldAn all-new collection of more than 125 delectable recipes that reflect the way we really eat: sometimes healthy, sometimes indulgent—delicious, either way Food Swings offers a range of simple and satisfying recipes that speak to both sides of your food brain. Here you’ll find the perfect go-to dish for when you want to eat light or for when you are in the mood for something more indulgent. The first half of the book, “Virtue,” provides recipes for your controlled side, while the other half, “Vice,” is for when you need to feel the wind in your hair. All of it is meant to be enjoyed equally in this fun something-for-everyone collection. So whether you’re a home cook looking for new inspiration, a big eater who is ready to party, or a human who might be occupied with watching your waist, you will find what you are looking for in Food Swings. Those who are eating gluten-free, dairy-free, meat-free, or almost-vegan, you have come to the right place! VIRTUE Quinoa Bowl with Almond Butter, Strawberries, and Hemp Seeds Ginger Salmon with Sesame Cucumbers Whole Roasted Cauliflower, Tomatoes, and Garlic Roasted Plums with Honey and Pistachios VICE Cinnamon Buns Buttermilk Panfried Chicken Lasagna Bolognese Chocolate Fudge CakeIn addition to the dozens of inspired dishes offered here, you’ll also find personal essays, tips, and tricks for best results, and a gorgeous color photo for nearly every recipe. So no matter what you’re in the mood for, you’ll find the perfect recipe for it in Food Swings.
Food Synergy: Unleash Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well (Unleash Hundreds Of Powerful Healing Food Combinations To Fight Disease And Live Well Ser.)
by Elaine MageeOver the past few years, scientists have made dramatic new breakthroughs in harnessing the healing power of foods. In addition to discovering which "superfoods" offer maximum health benefits, they now know that some nutrients pack a special healing wallop when eaten together rather than alone. In more than 25 books and her nationally syndicated newspaper column "The Recipe Doctor," popular food writer Elaine Magee has demonstrated a special gift for translating the science behind nutrition into easy-to-understand advice. Here, whether she is highlighting the latest news on phytochemicals or explaining why new lab studies suggest that tomatoes and broccoli work together to reduce prostate growth better than either vegetable alone, she not only details the best foods to eat and why—but also shows how to utilize the most nutritious food combinations and turn them into tasty everyday meals the whole family will enjoy. The book features over 40 delicious recipes, a 2-week menu plan for weight loss, and all the information anyone needs to use food synergy to lower the risk of high blood pressure, cancer, diabetes, and stroke the natural, drug-free way.
Food System Sustainability
by Catherine Esnouf Marie Russel Nicolas Bricas Catherine Esnouf Marie RusselAs western-style food systems extend further around the world, food sustainability is becoming an increasingly important issue. Such systems are not sustainable in terms of their consumption of resources, their impact on ecosystems or their effect on health and social inequality. From 2009 to 2011, the duALIne project, led by INRA and CIRAD, assembled a team of experts to investigate food systems downstream of the farm, from the farm gate, to consumption and the disposal of waste. Representing a diverse range of backgrounds spanning academia and the public and private sectors, the project aimed to review the international literature and identify major gaps in our knowledge. This book brings together its key conclusions and insights, presenting state-of-the-art research in food sustainability and identifying priority areas for further study. It will provide a valuable resource for researchers, decision-makers and stakeholders in the food industry.
Food System Transparency: Law, Science and Policy of Food and Agriculture (Advances in Agroecology)
by Gabriela Steier Adam FriedlanderThis book brings together an international group of agriculture and food lawyers and scientists to define the field of Food System Transparency in three parts: the big picture, food safety and health, and the global view. Each part adds to the whole but zooms in through a unique lens. Investigating social, economic, political, scientific and legal frameworks, this comprehensive volume addresses topics such as food authenticity, agroecological evaluations, and consumer protection. Interwoven themes of transparency contextualize concepts of food safety, information sharing and regulatory opportunities at a local and global scale. Editors’ notes provide blended legal and scientific commentary to facilitate further discussion and context within the classroom. Advantages of this volume include: Chapters written by foremost international experts in their fields Editors’ notes written for classroom use and background information Figures and tables providing illustrations of important concepts Case studies delivering practicality and in-depth analysis to current events A special chapter on COVID-19 and its implications for the food system This book is important reading for graduate-level students, legal scholars, nonlegal academics, advocates for food system transparency and resilience, agroecology and environmental conservation, and practitioners in any cross-disciplinary areas relating to food policy. It will be of interest to all those who seek to deepen their understanding of the concepts and trends surrounding the information that centers around our food system, both domestically in the United States and the European Union, as well as in many major trading nations such as China.Check out the Support Materials tab on www.routledge.com/9780367440367 for a short video previewing some the key themes in the book.
Food Systems Law: An Introduction for Non-Lawyers
by Marne Coit Theodore A. FeitshansFood law is a rapidly developing area, with interest being driven at the consumer, handler and farm level. This introductory textbook provides an overview of the concepts necessary for an understanding of food law and regulations, providing the non-specialist reader with a more comprehensive understanding of food systems from production to consumption. Food Systems Law first introduces the US legal system and then moves on to explain the Federal Regulation of Food systems, the Food Safety Modernization Act (FSMA) and the Farm Bill, the single most important piece of legislation which impacts the way in which federal resources are used within the food industry. The following chapters provide concise explanations of key topics including food safety, food labeling, organic certification and food waste, with examples from US law and policy included. Importantly, the book also addresses key topics which overlap with food law, such as environmental, health and agricultural law. This textbook is geared towards a non-legal audience, particularly students of interdisciplinary food studies and food science who are taking food law courses, as well as those studying agricultural law, food policy and environmental law. It will also be of interest to professionals working in the food industry and those who want to learn more about how food is regulated.
The Food Talk
by Sanjay RajaIt is every caregiver’s responsibility to teach their kids about healthy eating—the earlier the better. But nutrition has so many gray areas and changing rules that it can be very complicated for kids to figure out on their own. Even we as adults get confused. For example, eating pizza once every couple of weeks may be fine but eating it every day is not. Where do you draw the line? Once a week? Every five days? Every nine days? Furthermore, how do you get a four-year-old to draw the line? The Food Talk shows parents how to teach their young (and older) kids about healthy eating in a way they can easily understand. I offer parents concrete, black-and-white rules for their kids about what is “good” and what is “bad” (for example, green is “good” and added sugar is “bad.”) It is an approach that they can grasp right away and carry with them as they grow into adults. While many books on kids’ nutrition advocate masking healthy foods or sneaking vegetables into more “kid-friendly” junk foods, like hiding spinach in sugar-laden brownies, The Food Talk is totally against tricking kids into eating well. Rather, this book shows parents how to educate their children on how to make the best food choices for their own health. It also makes it easy for parents to set the standard for healthy eating for their young ones. The Food Talk encourages parents to eat with intention and lead by example. We as parents lay down the rules at an early age—as soon as our children start developing their palates. Then as our kids get older, we provide them with more tools and knowledge to make their own informed choices when presented with nutritional gray areas. This 43,000-word book provides actionable steps parents can use to implement changes in their children’s diets at any age. Not only does The Food Talk stand out in the marketplace by providing easy healthy-eating rules that parents can even get their two-year-olds to follow, it is written from the unique perspective of a father with first-hand experience of the high cost of poor nutrition early in life. (That dad also happens to be a former MMA fighter and surgical consultant and founder of a worldwide nutrition and fitness education company dedicated to helping children and adults achieve their nutrition and fitness goals through education and cutting through healthy eating misinformation.) I have been having “the food talk” with my twins with great success since they were old enough to feed themselves.
Food, Texts, and Cultures in Latin America and Spain
by Rafael Climent-Espino Ana M. Gómez-BravoThe fourteen essays in Food, Texts, and Cultures in Latin America and Spain showcase the eye-opening potential of a food lens within colonial studies, ethnic and racial studies, gender and sexuality studies, and studies of power dynamics, nationalisms and nation building, theories of embodiment, and identity. In short, Food, Texts, and Cultures in Latin America and Spain grapples with an emerging field in need of a foundational text, and does so from multiple angles. The studies span from the Middle Ages to the twenty-first century, and the contributing scholars occupy diverse fields within Latin American and Hispanic Studies. As such, their essays showcase eclectic critical and theoretical approaches to the subject of Latin American and Iberian food.Food, Texts, and Cultures in Latin America and Spain also introduces the first English-language publication of works from such award-winning scholars as Adolfo Castañón of the Mexican Academy of Language; Sergio Ramírez, winner of the 2017 Miguel de Cervantes Prize in Literature; and Carmen Simón Palmer, winner of the 2015 Julián Marías Prize for Research.
Food, Texts, and Cultures in Latin America and Spain
by Rafael Climent-Espino and Ana M. Gómez-BravoA foundational text in the emerging field of Latin American and Iberian food studies
Food That Says Welcome
by Barbara SmithMake Your Friends and Family Feel Welcome, One Meal at a Time."Welcome to my home as we share life and laughter around the table. It means sharing my life in such a way that there is always room for one more."-Barbara SmithSome people naturally have the gift of hospitality, instinctively creating inviting, mouth-watering meals and a warm environment that assures guests, "We're glad you're here." Fortunately, says food expert Barbara Smith, the rest of us have the same potential to make guests feel nurtured, and here she offers an unforgettable, not-to-be-missed treasury of recipes, tips, and how-to's for everyone with the spiritual gift of hospitality-and for all the rest of us who want to look like we do. In Food That Says Welcome you'll learn to:* Make "welcome" food that is healthy and easy to prepare.* Create an atmosphere that says to your guests, "You are special."* Make hospitality your ministry and service.The mother of Grammy Award winner Michael W. Smith, Barbara has cooked for and entertained numerous celebrities-extending to them the same warmth and exuberance as to her large family. Learn what makes Barbara Smith's meals and outreach so rave-worthy and discover how you can invoke the same spirit of hospitality in your own home and kitchen in Food That Says Welcome. From the Trade Paperback edition.
The Food Therapist: Break Bad Habits, Eat with Intention, and Indulge Without Worry
by Shira LenchewskiIf you asked people to post a status update on their relationship with food, most would say "It's Complicated." We aspire to eat healthfully but find ourselves making hasty food choices driven by stress and convenience. Or we treat ourselves to a decadent dessert but feel so guilty we don't even enjoy it. The truth is we can't make good food decisions if we don't deeply examine our relationship with food.In THE FOOD THERAPIST, Shira Lenchewski offers readers an ongoing one-on-one food therapy session, revealing the root causes of our emotional hang-ups around food and providing the necessary tools to overcome them. This practical and judgment-free guide helps readers hone the skills needed to put their get-healthy intentions into daily action, such as planning ahead wisely, tuning into their fullness cues, and harnessing willpower (even when life gets messy).Lenchewski also offers easy-to-follow, tasty recipes aimed at rebalancing our hormones and conquering our cravings without deprivation. THE FOOD THERAPIST is a refreshingly modern resource that helps us finally un-complicate our relationship with food and our bodies. We can then focus our efforts on making thoughtful, healthy choices, day in and day out, which serve our ultimate goals, whatever they may be.
The Food Therapist: Break Bad Habits, Eat with Intention and Indulge Without Worry
by Shira Lenchewski'If anyone can help us break our longstanding bad eating habits, it's Shira' GWYNETH PALTROW'The Food Therapist is a must-read for anyone who wants to change their eating habits but can't seem to make the shift. Shira makes it relatable and totally doable' LAUREN CONRAD We've all been there. We treat ourselves to some decadent dessert but don't take the time to enjoy it, and then quickly kick ourselves for it. Or we go on a super restrictive diet to only feel incredibly guilt-ridden after splurging on something we shouldn't have. When it comes to food, we are our own biggest critics, and this relationship can become very complicated.In THE FOOD THERAPIST, popular nutritionist Shira Lenchewski, reveals the root cause of our emotional hang-ups around food and our bodies in order to make conscious eating and lifestyle choices that serve achievable goals. Filled with unintimidating, nonjudgmental, and easy-to-execute practices as well as food hacks and simple meal plans, THE FOOD THERAPIST will change your relationship with food into a positive one.
Food Therapy
by Pixie TurnerHow does food make you feel?If it's a source of guilt, shame, or punishment, have you ever stopped to ask why?We've become so used to the concept of 'good' and 'bad' foods that we barely notice the drastic statement we're making when we say we are a bad person for eating something sweet. In FOOD THERAPY, Pixie Turner presents a new approach to our relationship with food. Instead of focusing on rules, reduction and restriction, this practical book will help you uncover the psychological roots of your eating habits - and introduce you to a new mindset that will free you from a destructive relationship with food. Whether you struggle with disordered eating, body image problems, or feel trapped by diet culture, Pixie's experience as a registered nutritionist and psychotherapist allows her to guide you through how your feelings affect what you eat. By showing how our eating habits are often an attempt at solving underlying problems, and how to face the difficult emotions and memories behind them, FOOD THERAPY empowers you to eat freely for life and feel truly at home in your body.The diagrams mentioned in the audiobook can be found on Pixie Turner's website: www.pixieturnernutrition.com
Food Therapy
by Pixie TurnerHow does food make you feel?If it's a source of guilt, shame, or punishment, have you ever stopped to ask why?We've become so used to the concept of 'good' and 'bad' foods that we barely notice the drastic statement we're making when we say we are a bad person for eating something sweet. In FOOD THERAPY, Pixie Turner presents a new approach to our relationship with food. Instead of focusing on rules, reduction and restriction, this practical book will help you uncover the psychological roots of your eating habits - and introduce you to a new mindset that will free you from a destructive relationship with food. Whether you struggle with disordered eating, body image problems, or feel trapped by diet culture, Pixie's experience as a registered nutritionist and psychotherapist allows her to guide you through how your feelings affect what you eat. By showing how our eating habits are often an attempt at solving underlying problems, and how to face the difficult emotions and memories behind them, FOOD THERAPY empowers you to eat freely for life and feel truly at home in your body.
Food Through the Ages: From Stuffed Dormice to Pineapple Hedgehogs
by Anna SelbyThe author of Victorian Christmas “recounts some of the most fascinating—and disgusting—dishes our ancestors used to eat. . . . A must-buy book for foodies” (Fiona Shoop, author of How to Deal in Antiques). With people’s fascination for food increasing, there are more cooking shows and magazines than ever. Medieval banquets are sold-out events and classic recipes and ingredients are back in fashion, which is what this book sets out to explore. Highlighting the advantages and disadvantages of each era from Roman times onwards, Anna Selby recreates classic recipes from Epicurius’s stuffed dormice to recipes that readers really will want to recreate. She explores how trade and improved transportation increased foodstuffs available and reflects on how we’re returning to the old-fashioned notion of seasonal foods—just like our ancestors had to do.
Food to Grow On: The Ultimate Guide to Childhood Nutrition--From Pregnancy to Packed Lunches
by Sarah Remmer Cara RosenbloomThe definitive guide to childhood nutrition, packed with practical advice to support you through pregnancy, and up until your little one starts school. Food to Grow On gives you the tools to confidently nourish your growing child, and set them up with a positive relationship with food for life.From the moment you know a baby is on the way, you want what's best for your child. Enter Food to Grow On to coach you through every stage of feeding your child in their early years of life. Laid out in an easy-to- navigate question and answer style, this book provides practical advice and support from Sarah Remmer and Cara Rosenbloom, two trusted dietitians (and moms). With an empathetic tone and hint of we've-been-there-too humor, Food to Grow On is packed with hard-earned parenting wisdom and the very latest research in pediatric nutrition, so you will feel supported, understood, and ready to help your child thrive. Included inside are answers to pressing questions like: • How often should I breastfeed or bottle-feed? • Should I spoon-feed or try baby-led weaning? • What do I need to know about raising a vegan child? • My toddler is a picky eater, what should I do? • How can I make school lunches my child will eat? Sarah and Cara's advice covers what to feed your child, but also dives deeper into how to feed your child. With this broad approach, you'll learn eating well is much more than just the food you serve. It's about cultivating positive experiences around food at every stage of your child's development, whether they're about to start solids or about to start school.
Food to Live By: The Earthbound Farm Organic Cookbook
by Myra Goodman Linda Holland Pamela McKinstryOrganic food is the best food possible. It’s synonymous with premium quality, delicious flavor, conscientious farming, and optimum health. It’s what we need to feed our kids, it’s what we deserve to feed ourselves. And thanks in part to Myra Goodman, co-owner and cofounder of Earthbound Farm with her husband, Drew, organic food is now available just about anywhere fresh food is sold, becoming more mainstream every day. Not only has Myra been growing organic food for over twenty years, she has been cooking with it, too. In Food to Live By she combines her twin food passions, serving up hundreds of recipes, ideas, shopping and cooking tips, health notes, and more. Illustrating the book are full-color photographs throughout that bring readers right into the breathtaking California sunshine. This is perfect cooking for friends and family, packed with irresistible dishes for weeknight dinners and casual entertaining, festive breakfasts and fall picnics. Recipes are all about the ingredients and their intrinsic qualities, not fancy techniques or time-consuming steps. Marry chicken with three simple accompaniments— rosemary, lemons, and garlic—and it’s transformed. Heighten the flavor of a springtime fava bean and orzo salad with an unexpected fava bean “pesto.” Combine Meyer lemon juice and soy sauce to create a marinade, tenderizer, and sauce that results in a perfect grilled flank steak. Food to Live By also includes a wealth of information about organic farming and how to make the wisest food choices; there are full-color Field Guides—to gourmet greens, apples, heirloom tomatoes, winter squash—and Farm Fresh ingredient guides to sorrel, corn, melons, avocados, organic poultry, asparagus, artichokes, ginger, and more, featuring what to look for plus care and handling. The book is a boon to food lovers.
Food to Live By
by Myra Goodman Pamela Mckinstry Linda HollandIn "Food to Live By", a dazzling full-color cookbook, Myra Goodman offers an utterly appealing, new casual style of cooking based on using the best ingredients, organic or otherwise. The dishes are irresistible: Sweet Corn Chowder. Spinach, Feta and Mushroom Quiche. Foggy Day Chili. Merlot-Braised Short Ribs with Cipollini Onions. Spicy Chicken Lettuce Wraps. Ginger Lime Salmon. Grilled Pork Tenderloin with Spiced Orange Sauce. Blue Cheese Smashed Potatoes. Coconut Lemongrass Sorbet. Cherry Panna Cotta. Farm Stand Carrot Cake. Plus, throughout are Farm-Fresh Ingredient boxes on sorrel, corn, asparagus, artichokes cooking and shopping tips, and health notes
Food Tourism in Asia (Perspectives on Asian Tourism)
by Ian Yeoman Sangkyun Kim Eerang Park<p>This book draws together empirical research across a range of contemporary examples of food tourism phenomenon in Asia to provide a holistic picture of their role and influence. It encompasses case studies from around the pan-Asian region, including China, Japan, South Korea, Thailand, Singapore, Vietnam, and India. <p>The book specifically focuses on and explicitly includes a variety of perspectives of non-Western and Asian research contexts of food tourism by bringing multidisciplinary approaches to food tourism research and wider evidence of food and tourism in Asia.</p>
Food Town, USA: Seven Unlikely Cities That are Changing the Way We Eat
by Mark WinneLook at any list of America's top foodie cities and you probably won't find Boise, Idaho or Sitka, Alaska. Yet they are the new face of the food movement. Healthy, sustainable fare is changing communities across this country, revitalizing towns that have been ravaged by disappearing industries and decades of inequity.What sparked this revolution? To find out, Mark Winne traveled to seven cities not usually considered revolutionary. He broke bread with brew masters and city council members, farmers and philanthropists, toured start-up incubators and homeless shelters. What he discovered was remarkable, even inspiring.In Bethlehem, Pennsylvania, once a company steel town, investment in the arts has created a robust new market for local restaurateurs. In Alexandria, Louisiana, "one-stop shopping” food banks help clients apply for health insurance along with SNAP benefits. In Jacksonville, Florida, aeroponics are bringing fresh produce to a food desert.Over the course of his travels, Winne experienced the power of individuals to transform food and the power of food to transform communities. The cities of Food Town, USA remind us that innovation is ripening all across the country, especially in the most unlikely places.