The Blue Plate: A Food Lover's Guide to Climate Chaos
Language: English
Published by Patagonia, 2024
- Hardcover
- New

Seller: Books Puddle, Woodside, NY, U.S.A.Books Puddle
AbeBooks seller since November 22, 2018
Condition: New
£ 49.64
Quantity: 1 available
Add to basketSeller Inventory # 26402064662
- Title
- The Blue Plate: A Food Lover's Guide to Climate Chaos
- Author
- Easter, Mark
- Publisher
- Patagonia
- Publication year
- 2024
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1952338204
- ISBN 13
- 9781952338205
- Illustrator
- O'Farrell, Liam
James Beard Award Finalist 2025, "Food Issues and Advocacy" Category
Winner, Gold Award, IBPA Book Awards
Do you really know what's for dinner? The Blue Plate is the perfect dinner companion for food lovers who also care about the planet.
Ecologist Mark Easter offers a detailed picture of the impact the foods you love have on the earth. Organized by the ingredients of a typical dinner party, including seafood, salad, bread, chicken, steak, potatoes, and fruit pie with ice cream, each chapter examines the food through the lens of the climate crisis. Not a cookbook, but instead, gathered like guests around the table, you will find the stories of these foods: the soil that grew the lettuce, the farmers and ranchers and orchardists who steward the land, the dairy and farm workers and grocers who labor to bring it to the table. Each chapter reveals the causes and effects of greenhouse gas emissions, as well as the social and environmental impact of out-of-season and far-from-home demand.
What can you do to eat more sustainably? Food lovers everywhere will be happy to know that the answer is not necessarily a plant-based diet. For each food group, Easter offers not recipes but low-carbon, in-season alternatives that make your favorite foods not only more sustainable but also more delicious.
The first step, however, is an understanding of how food is grown, produced, harvested, and shipped. In stories both personal and entertaining, the author offers a full understanding of what's for dinner.
"Synopsis" may belong to another edition of this title.
About the Author
Anthony Myint is an American restaurateur, chef, activist, author, and food consultant based in the Mission in San Francisco. He is a founder of Mission Chinese Food, "The Perennial," Mission Street Food, Mission Cantina, "Mission Burger," "Lt. Waffle," and "Commonwealth Restaurant." He is a pioneer in the environmental and charitable restaurant movement.
An illustrator in ink and watercolor, O'Farrell's clients include Tatler, Knight Frank LLP, The Times, Liberty London, Perspectives in Architecture, BBC Books, Macmillan, The Big Issue, One Housing Group, and Meed.
"About the title" may belong to another edition of this title.
Books Puddle
Woodside, NY, U.S.A.
AbeBooks seller since November 22, 2018
Shipping rates within U.S.A.
| Item | 12 to 19 business days | 12 to 14 business days |
|---|---|---|
| First item | £ 2.99 | £ 5.24 |
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I mainly carry imported books from South East Asia / South Asia for readers of all Age Groups.
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