Chefs Can Save the World [NOOK Book]

Overview

Chefs Can Save the World is Jeremy Barlow’s call to action for everyone who prepares, serves, consumes or simply enjoys food. We all have a responsibility to pay more attention to what we eat, where it comes from, and how it affects the world around us.
Jeremy’s journey is a discovery of how our health, our environment, our energy, our economy, and our security are inextricably tied to the food system. And, with half of all food dollars spent on dining out, our nation’s chefs ...
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Chefs Can Save the World

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Overview

Chefs Can Save the World is Jeremy Barlow’s call to action for everyone who prepares, serves, consumes or simply enjoys food. We all have a responsibility to pay more attention to what we eat, where it comes from, and how it affects the world around us.
Jeremy’s journey is a discovery of how our health, our environment, our energy, our economy, and our security are inextricably tied to the food system. And, with half of all food dollars spent on dining out, our nation’s chefs hold significant influence to effect change. Jeremy gives us the benefit of his experience and research in this book, getting at the heart of what we need to know to start making better choices.
Jeremy challenges us all to use our purchasing power to achieve a food system that is not just sustainable, but restorative—one that ultimately can solve the most pressing human challenges of our time.
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Editorial Reviews

John Egerton
Chefs Can Save the World is not the book you’d expect from a chef, but a deeper and more serious work, more like a manifesto of social reform that arises out of the kitchen and points us toward a fresher, healthier, more equitable food system for everyone.
I am impressed with the clarity and quality of the writing, the organization of the book, and the bottom-up approach to what is customarily a top-down exercise, both in the way restaurant kitchens are operated and in the way
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Product Details

  • BN ID: 2940013825437
  • Publisher: Cara Highsmith
  • Publication date: 12/9/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 1,035,605
  • File size: 2 MB

Meet the Author

Jeremy Barlow discovered the food business early while spending summers on Nantucket Island. After graduating from Vanderbilt University with a degree in psychology, Jeremy attended the Culinary Institute of America. At CIA he worked with some of the world’s best chefs and graduated with honors, receiving the Francis L. Roth award of excellence for academic and extracurricular performance. He interned at the Inn at Blackberry Farm with John Fleer.

After graduation Jeremy returned to Nashville to eventually open his own restaurant. He now operates tayst, serving playful American cuisine, and Sloco, a sandwich shop, both dedicated to sourcing ingredients locally and organically. Jeremy has become an outspoken advocate for responsible practices in restaurant operations. His message is demonstrated in the methods he employs for running his businesses.

Jeremy lives in Nashville with his wife and two daughters.

www.taystrestaurant.com www.slocolocal.com
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