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Organic Vegetable Gardening A to Z: Start With A Seed And Shovel, End With Food On Your Plate

Kill The Weeds, Plant The Seeds, Fill Your Needs Today everything we eat is covered in pesticides or is genetically modified. What does this mean? Well it means cancer is on the horizon for the entire human population. As the population grows and the earth has reached carrying capacity, scientists have had to engineer ways to increase the food supply. The chemicals being used are proven to cause cancer later in life, so why the HELL are we eating it?! It’s time to put a stop to all the nasty pesticides, but you cannot rely on others to do it for you. In this book I guide you through creating your very own vegetable garden from step one all the way until the food is on your plate. This is truly the only way to know if your food is organic and pesticide free. What You Will Discover InsidePre-garden preparation tipsHow to plan your garden efficientlyHow to optimize your soil for the best growthSelecting which veggies to plantFinding the best seeds for your gardenMaintaining your garden and keeping it healthy Would You Like To Know More? This book contains one the most important health decisions you could make. The question is will you choose to start growing your own veggies or will you wake up tomorrow with cancers from all the pesticides and GMOs? If you are ready to start improving your health and life than scroll up and grab your copy of Organic Vegetable Gardening A to Z.

The Food Police: A Well-Fed Manifesto About the Politics of Your Plate

A rollicking indictment of the liberal elite’s hypocrisy when it comes to food.Ban trans-fats? Outlaw Happy Meals? Tax Twinkies? What’s next? Affirmative action for cows?         A catastrophe is looming. Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones and foreign DNA. Corporate farms are wallowing in government subsidies. Meat packers and fast food restaurants are exploiting workers and tainting the food supply. And Paula Deen has diabetes!     Something must be done. So says an emerging elite in this country who think they know exactly what we should grow, cook and eat. They are the food police.     Taking on the commandments and condescension the likes of Michael Pollan, Alice Waters, and Mark Bittman, The Food Police casts long overdue skepticism on fascist food snobbery, debunking the myths propagated by the food elite.  You’ll learn:-   Organic food is not necessarily healthier or tastier (and is certainly more expensive).-   Genetically modified foods haven’t sickened a single person but they have made farmers more profitable  and they do hold the promise of feeding impoverished Africans.-   Farm policies aren’t making us fat.-   Voguish locavorism is not greener or better for the economy.-   Fat taxes won’t slim our waists and “fixing” school lunch programs won’t make our kids any smarter.-   Why the food police hypocritically believe an iPad is a technological marvel but food technology is an industrial evilSo before Big Brother and Animal Farm merge into a socialist nightmare, read The Food Police and let us as Americans celebrate what is good about our food system and take back our forks and foie gras before it’s too late!

The Third Plate: Field Notes on the Future of Food

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington PostToday’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.