Description
Book SynopsisDo you want to join a CSA, but don't know where to start? Are you wondering what the difference between Certified Organic and Biodynamic produce is? This guide explains the many ways to participate in the local food movement in the Chesapeake. There was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easierand more rewardingthan we may think. There is an abundance of food all around us, found across the acres and acres of fields and pastures, orchards and forests, mile upon winding mile of rivers and streams, ocean coastline, and the amazing Chesapeake Bay. In The Chesapeake Table, Catacalos examines the powerful effect o
Trade ReviewWe at the Chesapeake Foodshed Network couldn't be more excited about CFN Steering Team member Renee Brooks Catacalos' book coming out this fall, "The Chesapeake Table: Your Guide to Eating Local."
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The Chesapeake Foodshed NetworkRenee Brooks Catacalos knows a thing or two about local food . . .
The Chesapeake Table: Your Guide to Eating Local, will be released in October and outlines why she's been hooked on the local food movement from the start, which foods you can only find in the Chesapeake region, and how you can benefit from the fruits—literally and figuratively—of local farmers' labors.
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Baltimore MagazineTable of ContentsPreface
Introduction. Foraging in Maryland: Two Families Eat Local
1. Why Local, Why Now?
2. Tastes of the Region
3. Farms
4. Waters
5. To Market
6. Liquid Harvests
7. Building a Local Food System
8. Make Your Choices Count
First Steps
Acknowledgements
Recommended Reading
Bibliography
Index
