{"product_id":"the-blue-plate-a-food-lovers-guide-to-climate-chaos","title":"The Blue Plate: A Food Lover's Guide to Climate Chaos","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tForeword \"From Nice Ingredients to Collective Economic Regeneration\" by Anthony Mynt \n\u003c\/p\u003e\n\u003cp\u003eIntroduction \u003c\/p\u003e\n\u003cp\u003eChapter 1 The Excited Skin of the Planet \u003c\/p\u003e\n\u003cp\u003eChapter 2 The Unnatural Green of Desert Vegetables \u003c\/p\u003e\n\u003cp\u003eChapter 3 The Salmon Forests \u003c\/p\u003e\n\u003cp\u003eChapter 4 The Corn Eaters \u003c\/p\u003e\n\u003cp\u003eChapter 5 Steve's Peaches \u003c\/p\u003e\n\u003cp\u003eChapter 6 The Cow in the Room \u003c\/p\u003e\n\u003cp\u003eChapter 7 Cecil's Hands \u003c\/p\u003e\n\u003cp\u003eChapter 8 The Feast of the Legions \u003c\/p\u003e\n\u003cp\u003eChapter 9 The Blue Plate \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCarbon Footprint Disclosure\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Mark J. Easter's \u003ci\u003eThe Blue Plate\u003c\/i\u003e is a rare book: scientifically rigorous, politically aware, and deeply readable. It makes a powerful case that how we grow, ship, and consume food matters--not just for individual health or culinary pleasure, but for the future of the planet. By turning the dinner plate into a map of climate choices, Easter offers a vision of sustainability that is inclusive, hopeful, and urgently needed.\u003c\/p\u003e\n\u003cp\u003eThis is not just a book for foodies or farmers--it is essential reading for anyone who wants to understand the intersection of climate, culture, and consumption. With clarity and heart, Easter invites us to see food not as a private matter but as a public opportunity for climate repair.\" -- \u003ci\u003ePolitics and Rights Review\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMark J. Easter\u003c\/b\u003e is an ecologist who has conducted research in academia and private industry since 1988. He received a B.S. in Electrical Engineering from Purdue University in 1982 and a M.S. in Botany from the University of Vermont in 1991. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eEaster authored and co-authored more than fifty scientific papers and reports related to carbon cycling and the carbon footprint of agriculture, forestry, and other land uses. He contributed analyses to multiple reports published by the Intergovernmental Panel on Climate Change (IPCC). In 2018 he was named a fellow of the Colorado State University School of Global Environmental Sustainability. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eBesides his scientific work, Easter co-founded the organization \n\u003ci\u003eSave The Poudre\u003c\/i\u003e and is a founding board member of the organization \n\u003ci\u003eSave the Colorado\u003c\/i\u003e. He works with these organizations to help restore rivers to healthy conditions and protect rivers from water development. He loves to read, cook from his garden, hike and ski in wild places, and spend time with his wife, Leslie Brown and their dog, Bonny, where he lives in Fort Collins, CO. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eAnthony Myint\u003c\/b\u003e is an American restaurateur, chef, activist, author, and food consultant based in the Mission in San Francisco. He is a founder of Mission Chinese Food, \"The Perennial,\" Mission Street Food, Mission Cantina, \"Mission Burger,\" \"Lt. Waffle,\" and \"Commonwealth Restaurant.\" He is a pioneer in the environmental and charitable restaurant movement. \n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003eAn illustrator in ink and watercolor, \n\u003cb\u003eLiam O'Farrell's\u003c\/b\u003e clients include \n\u003ci\u003eTatler\u003c\/i\u003e, Knight Frank LLP, \n\u003ci\u003eThe Times\u003c\/i\u003e, Liberty London, Perspectives in Architecture, BBC Books, Macmillan, The Big Issue, One Housing Group, and Meed. \n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003ci\u003e\"The Blue Plate\u003c\/i\u003e is the food book of the decade, and it tastes like hope. With the story-telling chops of Michael Pollen, the ethics of Thoreau, and the climate expertise of James Hanson, Mark Easter lays it all out: We CAN feed the world and nourish the earth at the same time. Here is how it can be done. And here is how you can participate. Authoritative, entertaining, and useful -- this is the book I have been waiting for.\" -- \u003cb\u003eKathleen Dean Moore, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eEncouragement for Earth's Weary Lovers\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Tag along with one of the premier scientists studying our food system's carbon footprint, as he takes us on a fascinating journey to meet the farmers, ranchers, and composters who are dramatically slashing emissions and transforming agriculture from a climate problem to a climate solution.\" -- \u003cb\u003eLiz Carlisle, author of\u003ci\u003e Lentil Underground, Grain by Grain, \u003c\/i\u003eand \u003ci\u003eHealing Grounds\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Calling all foodies! Calling all soil and earth-loving readers! \u003ci\u003e The Blue Plate\u003c\/i\u003e is a lively look at the carbon footprint of our food -- a journey that takes us across America and zooms in on our favorite eats. Similar in spirit to \u003ci\u003eRising: Dispatches from the New American Shore\u003c\/i\u003e by Elizabeth Rush, this book directs an honest gaze at what's going on - and what we can do about it. Grounded in science, and yet told in story, this book teaches, inspires, and informs. From peaches to bread to beer to fish, \u003ci\u003eThe Blue Plate\u003c\/i\u003e is indeed about our planet, our plates, and our future.\" - \u003cb\u003eLaura Pritchett, winner of the PEN USA Award, the Colorado Book Award, and author of \u003ci\u003eThe Blue Hour, Stars Go Blue, \u003c\/i\u003e and \u003ci\u003eRed Lightning\u003c\/i\u003e.\u003c\/b\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"In a well-structured mash up of research, analysis, and - above all - story, Mark Easter has created one of the most compelling books about climate change in recent memory. Or wait, is it about food? That's the beauty of the book - it is truly about both, and how our daily choices about what to put on our plates ties us into a global network of food production and delivery that has been the largest contributor to global warming, yet also holds the key to reversing the trend. In they end, they give the readers the power that only knowledge can instill: how to make the choices that support a food system that heals both body and planet...how to create blue plates.\" - \u003cb\u003eKate Williams, CEO of 1% for the Planet.\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Mark Easter gives us a different way of looking at food and a different way of looking at climate change. He clearly loves food and has something important to say about it.\" -- \u003cb\u003eMark Kurlansky, bestselling author of \u003ci\u003eSalmon, \u003c\/i\u003e \u003ci\u003eCod, Salt, \u003c\/i\u003eand many other books\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Every bite we take--whether from a peach, a lamb chop, or a chunk of braised tofu--has an impact on a landscape somewhere in the world. Many thanks to Mark Easter for his thoughtful and comprehensive appraisal of the methods by which our food is produced and for this roadmap to align our eating with our concerns for the planet's health.\" --\u003cb\u003eKristin Ohlson, author of \u003ci\u003eSweet in Tooth and Claw \u003c\/i\u003eand \u003ci\u003eThe Soil Will Save Us\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Anyone asking \"Can we eat ourselves out of the climate crisis?\" should begin with this book. Mark Easter offers not only a beautiful hymn to the elements, but a wonderful introduction to the difficult demands that science makes of us when we ask the most difficult questions with deep honesty and commitment.\" -- \u003cb\u003eRaj Patel, author of\u003ci\u003e Stuffed and Starved: The Hidden Battle for the World Food System\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"An entertaining, enlightening, and uplifting guide to the food-climate connection.\"\u003cb\u003e--David R. Montgomery, co-author of \u003ci\u003eWhat Your Food Ate\u003c\/i\u003e and \u003ci\u003eThe Hidden Half of Nature\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"A feast of vivid stories about the future of agriculture -- and the future of us all. Let ecologist Mark Easter fill your plate with hope.\" -- \u003cb\u003eMichelle Nijhuis, author of\u003ci\u003e Beloved Beasts: Fighting for Life in an Age of Extinction\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Do you really know what's for dinner? The Blue Plate is the perfect dinner companion for food lovers who also care about the planet. Ecologist Mark Easter offers a detailed picture of the impact the foods you love have on the earth. Organized by the ingredients of a typical dinner party, including seafood, salad, bread, chicken, steak, potatoes, and fruit pie with ice cream, each chapter examines the food through the lens of the climate crisis. Not a cookbook, but instead, gathered like guests around the table, you will find the stories of these foods: the soil that grew the lettuce, the farmers and ranchers and orchardists who steward the land, the dairy and farm workers and grocers who labor to bring it to the table. Each chapter reveals the causes and effects of greenhouse gas emissions, as well as the social and environmental impact of out-of-season and far-from-home demand. What can you do to eat more sustainably? Food lovers everywhere will be happy to know that the answer is not necessarily a plant-based diet. For each food group, Easter offers not recipes but low-carbon, in-season alternatives that make your favorite foods not only more sustainable but also more delicious. The first step, however, is an understanding of how food is grown, produced, harvested, and shipped. In stories both personal and entertaining, the author offers a full understanding of what's for dinner.\"--Amazon.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003ci\u003e\"The Blue Plate\u003c\/i\u003e is an excellent primer on where food comes from--with a reminder that if people are what they eat, they need to be conscientious about that consumption.\" -- \u003ci\u003e\u003cb\u003eForeword Reviews\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Author and ecologist Easter takes readers on a worldwide tour of food production--a tour that shows exactly where ecology meets the dinner plate. . . . collectively leaving readers with a sense of hope and purpose.\" -- \u003ci\u003e\u003cb\u003eBooklist\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Like everything Patagonia does, [this book] is elegant, gorgeous, and relevant.\" -- \u003cb\u003eLee Woodruff's Book Marks column\u003c\/b\u003e\u003ci\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"While Easter is crystal clear about the massive threats facing our planet, this is a book built on the ideals of optimism, ingenuity, and taking action.\" -- \u003cb\u003eEd Roberson, Mountain and Prairie podcast\u003c\/b\u003e\u003ci\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eThe Blue Plate\u003c\/i\u003eis more than a book--it's a call to conscience wrapped in the joy of good food. It's science for the soul, written in the tone of a wise friend who knows that change doesn't come from shame but from curiosity, compassion, and conversation. . . .It's a beautifully told, deeply researched, and emotionally resonant invitation to sit down, slow down, and look--really look--at what's for dinner. . . .Through storytelling, soil science, and lived experience, Mark offers us a graceful reminder: we are all participants in the ecosystem, not spectators.\" --\u003ci\u003e\u003cb\u003eGreat Books, Great Minds\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\"A roadmap for eating well while making choices that matter.\"\u003cb\u003e --The Ethicalist\u003c\/b\u003e\u003ci\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"By connecting emissions data to tangible meals, Easter bridges the gap between global crisis and daily decisions, making climate-conscious eating both relevant and actionable.\" -- \u003ci\u003e\u003cb\u003ePolitics and Rights Review\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eJames Beard Award Finalist 2025, \"Food Issues and Advocacy\" Category\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWinner, Gold Award, IBPA Book Awards\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cb\u003e\"Authoritative, entertaining, and useful -- this is the book I have been waiting for.\" -- Kathleen Dean Moore, author of \u003ci\u003eEncouragement for Earth's Weary Lovers\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDo you really know what's for dinner? \u003ci\u003eThe Blue Plate\u003c\/i\u003e is the perfect dinner companion for food lovers who also care about the planet.\u003c\/b\u003e\n\u003cp\u003eEcologist Mark Easter offers a detailed picture of the impact the foods you love have on the earth. Organized by the ingredients of a typical dinner party, including seafood, salad, bread, chicken, steak, potatoes, and fruit pie with ice cream, each chapter examines the food through the lens of the climate crisis. Not a cookbook, but instead, gathered like guests around the table, you will find the stories of these foods: the soil that grew the lettuce, the farmers and ranchers and orchardists who steward the land, the dairy and farm workers and grocers who labor to bring it to the table. Each chapter reveals the causes and effects of greenhouse gas emissions, as well as the social and environmental impact of out-of-season and far-from-home demand.\u003c\/p\u003e\n\u003cp\u003eWhat can you do to eat more sustainably? Food lovers everywhere will be happy to know that the answer is not necessarily a plant-based diet. For each food group, Easter offers not recipes but low-carbon, in-season alternatives that make your favorite foods not only more sustainable but also more delicious.\u003c\/p\u003e\n\u003cp\u003eThe first step, however, is an understanding of how food is grown, produced, harvested, and shipped. In stories both personal and entertaining, the author offers a full understanding of what's for dinner. \u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/01\/2024 pg. 20 (EAN 9781952338205, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eForeword\u003c\/span\u003e 08\/14\/2024 (EAN 9781952338205, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eEaster, Mark\u003cbr\u003e\n\u003cb\u003eMark J. Easter\u003c\/b\u003e is an ecologist who has conducted research in academia and private industry since 1988. He received a B.S. in Electrical Engineering from Purdue University in 1982 and a M.S. in Botany from the University of Vermont in 1991. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eEaster authored and co-authored more than fifty scientific papers and reports related to carbon cycling and the carbon footprint of agriculture, forestry, and other land uses. He contributed analyses to multiple reports published by the Intergovernmental Panel on Climate Change (IPCC). In 2018 he was named a fellow of the Colorado State University School of Global Environmental Sustainability. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eBesides his scientific work, Easter co-founded the organization \n\u003ci\u003eSave The Poudre\u003c\/i\u003e and is a founding board member of the organization \n\u003ci\u003eSave the Colorado\u003c\/i\u003e. He works with these organizations to help restore rivers to healthy conditions and protect rivers from water development. He loves to read, cook from his garden, hike and ski in wild places, and spend time with his wife, Leslie Brown and their dog, Bonny, where he lives in Fort Collins, CO. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMyint, Anthony\u003cbr\u003e\n\u003cb\u003eAnthony Myint\u003c\/b\u003e is an American restaurateur, chef, activist, author, and food consultant based in the Mission in San Francisco. He is a founder of Mission Chinese Food, \"The Perennial,\" Mission Street Food, Mission Cantina, \"Mission Burger,\" \"Lt. Waffle,\" and \"Commonwealth Restaurant.\" He is a pioneer in the environmental and charitable restaurant movement.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eO'Farrell, Liam\u003cbr\u003e\n\t\t\t\t\t\t\t\tAn illustrator in ink and watercolor, O'Farrell's clients include \n\u003ci\u003eTatler\u003c\/i\u003e, Knight Frank LLP, \n\u003ci\u003eThe Times\u003c\/i\u003e, Liberty London, Perspectives in Architecture, BBC Books, Macmillan, The Big Issue, One Housing Group, and Meed. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Easter, Mark\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Patagonia\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-09-17\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Social Science|Agriculture \u0026amp; Food (see also Political Science|Public Policy - Agricultur|House \u0026amp; Home|Sustainable Living|Business \u0026amp; Economics|Industries|Food Industry|Nature|Environmental Conservation \u0026amp; Protection|Cooking|General|Technology \u0026amp; Engineering|Agriculture|Sustainable Agriculture\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Food supply|Climatic factors|Environmental aspects|Food industry and trade|Food|Moral and ethical aspects|Sustainable living|Sustainable agriculture|Agriculture|Social aspects|Food security|Climatic changes|Aliments|Approvisionnement|Aspect de l'environnement|Agriculture durable|Facteurs climatiques|Aspect moral|Style de vie durable|Aspect social|Climat|Changements|Sustainable agriculture (discipline)|Climate change\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.95 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781952338205\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781952338205\u003c\/p\u003e","brand":"Patagonia","offers":[{"title":"Default Title","offer_id":51154276647190,"sku":"SP-9781952338205","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781952338205_spiral.png?v=1774940213","url":"https:\/\/lusper.myshopify.com\/products\/the-blue-plate-a-food-lovers-guide-to-climate-chaos","provider":"Lusperbooks","version":"1.0","type":"link"}