This important book is a ground breaking work on the subject of British food. It had been thought that civilization in Britain, which stems from farming, food and cookery all began with the Romans. But it has now been discovered that thriving communities possessing a long history with their own ritual, laws, culture and food, inhabited Britain long before that time. Food is the fundamental spur to action, innovation, exploration and creativity in...

Learn how the explosion of urban agriculture is revitalizing local economies and creating jobs.

How can agriculture use less water and still grow enough food for everyone? Are we finally emerging from the water wars of the west that pitted Native American tribes and environmentalists against farmers and ranchers? FOOD FORWARD dives into solutions that some water users are discovering to protect this most precious resource in the face of drought, politics and environmental conflicts.

This series showcases innovators and pioneers - food rebels - transforming the way we grow and eat our food. We meet farmers, chefs, teachers, scientists, fishermen and ranchers in more than 50 cities across the country who are all providing new solutions to help combat America's growing food challenges.

A new breed of passionate farmers, chefs and hackers is revamping the American food system. Combining people’s passions and technological ingenuity, FOOD FORWARD explores a host of solutions, including tech savvy growers flying crop-monitoring drones and one of the nation’s most prestigious culinary schools, which is helping one veteran find a new calling.

Seeds represent hope, a new beginning. Amid battles over GMO crops and monocultures that dominate American farmlands, FOOD FORWARD travels to meet seed savers pursuing grassroots alternatives. From the dry deserts of Arizona to corn and soybean growers in Iowa and Illinois, genetic diversity does matter and the roots of change are taking hold.

Cheap meat is actually quite costly, taking its toll on America’s health and the environment. The good news is it’s now possible to have your steak and eat it, too. FOOD FORWARD meets a new breed of ranchers who are leading the red meat revolution by returning to traditional styles of raising cattle. Iowan bison ranchers, Georgian cattlemen and Californian cowgirls all have one thing in common — grass.

All across the country, the ways and means of America’s small farmers are evolving. Young Hispanic farm laborers in California’s Salinas Valley are moving up the economic ladder, training to become tomorrow’s organic farm owners. In Houston, Congolese refugees are creating communities around vacant urban lots. And in nearby Dallas, a struggling college commits an unthinkable act of football heresy, plowing their gridiron into a garden and transforming...

MEAT traces the process through which cattle and sheep become consumer goods. It depicts the processing and transportation of meat products by a highly automated packing plant, illustrating important points and problems in the area of production, transportation, logistics, equipment design, time-motion study, and labor management.. "MEAT’s commonplace inferno is the most extraordinary visual material in any of Wiseman’s 10 films on American institutions."...

From the Founding Farmers to the modern Farm Bill, what has 200 years of progress brought to the table? More food at lower prices for sure, but also food fights over the environment, hunger, nutrition and waste. In this opening episode, politicians, policy watchdogs and food experts take viewers on a personal tour through the history of food and agriculture in America. There’s an entry point for everyone in the conversation about how we feed ourselves....