National Network for Equitable Library Service

This is the captivating story of a small town coming back to life. Hardwick, Vermont, has jump-started its economy through a local, self-sustaining food system, surviving with its network of community support. 

Clean(ish) leads readers to a focus on real foods and a healthier home environment free of obvious toxins, without fixating on perfection. By living clean(ish), our bodies' natural processes become streamlined and more effective, while we enjoy a vibrant life. In Gin Stephens's New York Times bestseller Fast. Feast. Repeat. , she showed you how to fast (completely) clean as part of an intermittent fasting lifestyle.

Acclaimed journalist and author of The Dorito Effect delivers a groundbreaking, entertaining, and informative work that reveals how our dysfunctional relationship with food began-and how science is leading us back to healthier living and eating. For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese.

Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas-a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills.

When Chef Anthony Bourdain wrote "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door. In Kitchen Confidential, he expanded the appetizer into a deliciously funny, delectably shocking banquet that lays out his twenty-five years of sex, drugs, and haute cuisine.

From the indie rockstar of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up Korean American, losing her mother, and forging her own identity. In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist.

Award-winning author Grace Lin joins science writer Ranida T. McKneally to get kids talking about the science of food, the five food groups, and what a healthy meal looks like. Answering questions like "why are so many vegetables green?", "What's the difference between brown bread and white bread?", and "Why do beans make you gassy?", cheerful haiku poems and a simple Q&A format make this book a nutritious treat.

Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks.

Instant New York Times Bestseller. From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table.

Berries, apples, melons and grapes; oranges, grapefruits, bananas-yum! This scrumptious collection of facts, a companion to The Vegetables We Eat, offers youngsters an inviting, information-packed cornucopia of favorite fruits. Gail Gibbons combines clear, simple wording with her signature illustrations to present fruit facts galore: the parts of fruits, where and how they grow, harvesting, processing, where to buy them, and how to enjoy them as part of a healthy diet.