What to Eat is a book about how to make sensible food choices. Consider that today’s supermarket is ground zero for the food industry, a place where the giants of agribusiness compete for your purchases with profits — not health or nutrition — in mind. This book takes you on a guided tour of the supermarket, beginning in the produce section and continuing around the perimeter of the store to the dairy, meat, and fish counters, and then to the center aisles where you find the packaged foods, soft drinks, bottled waters, baby foods, and more.
Along the way, it tells you just what you need to know about such matters as fresh and frozen, wild and farm-raised, organic and “natural,” and omega-3 and trans fats. It decodes food labels, nutrition and health claims, and portion sizes, and shows you how to balance decisions about food on the basis of freshness, taste, nutrition, and health, but also social and environmental issues and, of course, price.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything