Synopses & Reviews
What if one simple change could save you from heart disease, diabetes, and cancer?For decades, that question has fascinated a small circle of impassioned doctors and researchers--and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet--it could save your life.
It may overturn most of the diet advice you've heard--but the experts behind Forks Over Knives aren't afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm--and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet.
Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:
- Insights from the luminaries behind the film--Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others
- Success stories from converts to plant-based eating--like San'Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!
- The many benefits of a whole-foods, plant-based diet--for you, for animals and the environment, and for our future
- A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools
- 125 recipes from 25 champions of plant-based dining--from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp--delicious, healthy, and for every meal, every day.
Review
“From goat cheese to wild rice, Growing Tomorrow will show you how today’s farmers are producing healthy, delicious food using old-fashioned methods and modern technologies—truly the food we will be eating tomorrow. We get all this in Forrest Pritchard’s wonderful writing style and Molly Peterson’s beautiful photographs. And the recipes are yummy!”
—Sally Fallon Morrel, President, The Weston A. Price Foundation
Review
“It’s so important—and so interesting—to meet the people who grow the very best food in our country. Even if you’re a faithful farmers’ market shopper it’s not easy to grasp all that the farming life requires: the hassles, the decisions that have to be made, the dependence on that changeable rascal known as weather, and the accumulated wisdom of generations. Growing Tomorrow is a worthwhile book in every way including its farm source guide, which you’ll definitely want to consult to plan your own farm visits.”
—from the foreword by Deborah Madison, author of Local Flavors: Cooking and Eating from America’s Farmers Markets and Vegetable Literacy
“One of the most joyous and thought provoking things a culinarian can do is go out into the field and meet the farmers providing our resources. It’s inspirational to see that as a farmer, Forrest Pritchard draws the same energy from telling the tales of his colleagues at work.”
—Mario Batali, chef and cohost of The Chew, and Jim Webster, of the Washington Post, coauthors America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers
“A beautiful, bountiful tribute to the local heroes who are sustaining America’s proud farming heritage and putting fresh, organic food on our tables. Between the captivating farm profiles and the fresh-from-the-field recipes, Growing Tomorrow is sure to inspire future generations of farmers and home cooks everywhere.”
—Brent Ridge and Josh Kilmer-Purcell from “The Fabulous Beekman Boys” and Beekman1802.com
“Forrest Pritchard is a farmer and talented writer giving voice to an important segment of our food world. With Growing Tomorrow, Pritchard trains his storytelling talents on his fellow farmers for what amounts to a portrait of America in all its extraordinary bounty. We’re lucky to have this farmer-writer in our midst.”
—Michael Ruhlman, author of The Soul of a Chef: The Pursuit of Perfection
“Growing Tomorrow is the book that will inspire farmers, chefs, and consumers to do the right thing. A firsthand look at why sustainable farming matters and the people who are making a difference on a daily basis.”
—Sean Brock, chef and New York Times–bestselling author of Heritage
“Gorgeous, delectable, and fascinating, Growing Tomorrow provides food for the body, mind, and soul. Engaging to read, easy to cook from, delicious to eat, this is more than a cookbook; it is a meditation on the things that give us life.”
—Garth Stein,New York Times–bestselling author of The Art of Racing in the Rain
“The next best thing to visiting each of the intriguing farms. Did I hear someone say ‘road trip’?”
—Marian Burros, former reporter for The New York Times and cookbook author
“Like a flitting honey bee, master farmer/storyteller Forrest Pritchard dips our imagination into the sweet nectar of integrity farmers, pollinating our minds with petals of wisdom and practical application.”
—Joel Salatin, owner of Polyface Farm (featured in Michael Pollan’s The Omnivore’s Dilemma and the documentary Food, Inc.), and author of You Can Farm
“Who says that nobody is going into farming these days or that you can’t make a living growing foods organically and sustainably? Certainly not the 18 pioneers described in this lovely, inspiring book. Forrest Pritchard chose farmers of diverse crops—mushrooms, honey, lobsters, avocados, grain, beef, and more—and tells the personal stories of how they created lives of deep productivity and satisfaction. Any aspiring farmer or consumer of freshly farmed products will get great pleasure from reading this book and admiring its photos.”
—Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University, and author of What to Eat
“The faces of the sustainable farming movement in the US are as diverse as the crops they’re growing. Forrest Pritchard has done an incredible job of telling the stories of the people who are changing the food system, one farm at a time, across the country. And with recipes from each of the farms he visits, Pritchard reminds readers how delicious food grown by people who care about the Earth can be. Pritchard is following in the steps of Wendell Berry, intertwining farming and philosophy to provide a roadmap for where the food movement is headed.”
—Danielle Nierenberg, President of Food Tank
“From goat cheese to wild rice, Growing Tomorrow will show you how today’s farmers are producing healthy, delicious food using old-fashioned methods and modern technologies—truly the food we will be eating tomorrow. We get all this in Forrest Pritchard’s wonderful writing style and Molly Peterson’s beautiful photographs. And the recipes are yummy!”
—Sally Fallon Morell, President of The Weston A. Price Foundation and author of Nourishing Traditions
“As someone who has also traveled around the country to visit innovative and sustainable farmers and hear their stories, I can imagine Forrest’s delight as he witnesses these landscapes, eats flavorful foods, and connects to the people that steward them. Each farms’ story is important—they are a snapshot of both our history and our future, of those that will care for the land, feed us healthy food, and remind us of the importance of hard work and long-term vision.”
—Rebecca Thistlethwaite, author of Farms with a Future and The New Livestock Farmer
“Forrest has come into full bloom. The stories he shares in Growing Tomorrow create a generous and honest exhibit on the enterprise of food and the human spirit. His eloquent prose echoes both Stegner and Steinbeck in its ability to coax from the land an understanding of our relationship with it.”
—Barton Seaver, chef and author of For Cod and Country
“This inspiring and highly readable book is full of sustainable farmers raising forest-grown mushrooms, pastured meats, organic fruits and vegetables, and more. The reader will be immediately sucked in by the sparkling photos, will stay for the mouthwatering recipes, and will likely come away with a deeper understanding of what American agriculture can and should be about.”
—Anna Hess, author of Farmstead Feast and The Weekend Homesteader
“From Ozark mushroom growers to sustainable fishermen on Cape Cod, Forrest Pritchard’s Growing Tomorrow shows us that the future of our food supply can actually be found here and now—it’s in the hands of the small-scale producers across the country who are working hard to feed their neighbors and keep local food traditions alive.”
—Carleen Madigan, editor of The Backyard Homestead
Review
“A great resource for folks toying with the idea of transitioning to vegetarianism.”
—Carolyn Scott-Hamilton, in VegNews
“[A]n invaluable reference for anyone who still doesnt believe that the Standard American Diet (SAD) is in fact the cause for a majority of our personal, global and moral devastation. Highly recommended.”
—This Dish is Veg
Synopsis
Meet the local farmers who feed America in stories, photos, and 50 recipes
When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country.
In Detroit, Aba Ifeoma of D-Town Farm dreams of replenishing the local food desert with organic produce. On Cape Cod, Nick Muto stays afloat and eco-friendly by fishing with the seasons. And in Washington State, fourth-generation farmer Robert Hayton confides, This farm has been rescued by big harvests. . . . For every one great season, though, you ve got ten years of tough.
With more than 50 mouthwatering recipes and over 250 photographs, this unique cookbook captures the struggles and triumphs of the visionary farmers who are Growing Tomorrow."
Synopsis
When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country.
In Detroit, Aba Ifeoma of D-Town Farm dreams of replenishing the local "food desert" with organic produce. On Cape Cod, Nick Muto stays afloat and eco-friendly by fishing with the seasons. And in Washington State, fourth-generation farmer Robert Hayton confides, "This farm has been rescued by big harvests. . . . For every one great season, though, you've got ten years of tough."
With more than 50 mouthwatering recipes and over 250 photographs, this unique cookbook captures the struggles and triumphs of the visionary farmers who are Growing Tomorrow.
Synopsis
A beautiful, photo- and story-driven showcase of America’s pioneering eco-friendly farmers, with 50+ recipes!Interest in local, sustainable food is at an all-time high. Farmers’ market and CSA devotees, backyard homesteaders and community gardeners all want to know more—
much more—about how our food is raised. Now, seventh-generation farmer and author Forrest Pritchard introduces us to 18 heroes of the sustainable food movement.
Pritchard and photographer Peterson travel all across America to meet these visionary farmers and learn about their struggles and triumphs, whether rejuvenating a generations-old farm or just putting down roots. A rich and varied group portrait emerges, including:
- suburban vegetable farmers and free-range livestock ranchers
- urban honey gathering on top of Dallas skyscrapers
- the unique connection between a Colorado penitentiary and a dairy goat farm
- a citrus grove in California, a sustainable fishery on Cape Cod, and beyond!
With more than 100 engaging photos and 50 mouthwatering recipes,
Growing Tomorrow is both a farm-inspired cookbook and an enlightening homage to the people who provide us with delicious, fresh food—and ensure that it will be there tomorrow, too.
About the Author
Forrest Pritchard is a full-time organic farmer who holds degrees from the College of William & Mary. His farm, Smith Meadows, was one of the first “grass-finished,” free-range endeavors in the country, and has sold at leading farmers’ markets in Washington, D.C. for more than fifteen years. Pritchard is the author of the New York Times-bestselling book Gaining Ground: A Story of Farmers’ Markets, Local Food and Saving the Family Farm, picked as a top read by The Washington Post, Publishers Weekly, and NPR’s The Splendid Table. The primary blogger for the Facebook page “I Support Farmers’ Markets,” the largest online farmers’ market fan page, he is also a popular public speaker, having given addresses at RAND, Texas Organic Farmers Association, and Weston A. Price International, among others. Pritchard lives with his family on Smith Meadows in Berryville, Virginia.Molly McDonald Peterson has been a professional photographer for more than ten years, from the mountains of Aspen to the Virginia Piedmont. As the former director of photography for two regional food publications that celebrate local and sustainable food and farmers, she was a two-time finalist for the American Society of Magazine Editors’ annual “Best Cover” award. Molly is known for her food and farm shoots, and has contributed to multiple cookbooks, which she finds amusing since she used to think pancakes came from a box. She lives with her husband Mike, a chef-turned-farmer, in Sperryville, Virginia, where they raise pasture-based livestock on nearly 600 acres of leased land at Heritage Hollow Farms.