From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four - a grass, a weed, a fungus, and water - has to play.

Michael Shellenberger has been fighting for a greener planet for decades. He helped save the world’s last unprotected redwoods. He co-created the predecessor to today’s Green New Deal. And he led a successful effort by climate scientists and activists to keep nuclear plants operating, preventing a spike of emissions. But in 2019, as some claimed "billions of people are going to die", contributing to rising anxiety, including among adolescents, Shellenberger decided that he needed to speak out to separate science from fiction.

My book is about plastic pollution and what we have to do to reduce it and protect our health.

Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.

What we eat has tremendous implications not just for our waistlines, but also for the planet, society, and the global economy. What we do to our bodies, we do to the planet; and what we do to the planet, we do to our bodies. In Food Fix, #1 bestselling author Mark Hyman explains how our food and agriculture policies are corrupted by money and lobbies that drive our biggest global crises: the spread of obesity and food-related chronic disease, climate change, poverty, violence, educational achievement gaps, and more.

In The End of Plenty, award-winning environmental journalist Joel K. Bourne Jr. puts our race to feed the world in dramatic perspective. With a skyrocketing world population and tightening global grain supplies spurring riots and revolutions, humanity must produce as much food in the next four decades as it has since the beginning of civilization to avoid a Malthusian catastrophe. Yet climate change could render half our farmland useless by century's end.

Waste. We spend a great deal of energy trying to avoid it, but once you train your eyes to look for it, you’ll see it all around you - in your home, your business, and your everyday life. In Wasted, futurist Byron Reese and entrepreneur Scott Hoffman take readers on a fascinating journey through this modern world of waste, drawing on science, economics, and human behavior to envision what a world with far less of it - or none of it at all - might look like.

For millennia, fresh olive oil has been a necessity - for food, medicine, beauty, and religion. Today's researchers continue to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt?

"Reduce, reuse, recycle," urge environmentalists. In other words, do more with less in order to minimize damage. William McDonough and Michael Braungart argue in this provocative book that this approach perpetuates a one-way, "cradle to grave" manufacturing model that dates back to the Industrial Revolution, a model that casts off as much as 90 percent of the materials it uses as waste, much of it toxic. They challenge the notion that human industry must inevitably damage the natural world.

Energy is humanity's single most important resource. In fact, as energy expert Michael E. Webber argues in Power Trip, the story of how societies rise can be told largely as the story of how they manage energy sources through time. In 2019, as we face down growing demand for and accumulating environmental impacts from energy, we are at a crossroads and the stakes are high. But history shows us that energy's great value is that it allows societies to reinvent themselves.

New York Times best-selling author Seth Siegel tells how contaminants got in our drinking water, what they’re doing to us, and what we must do to make our water safe.

In this eye-opening study, Sidney W. Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar and reveals how closely interwoven sugar's origins are as a "slave" crop grown in Europe's tropical colonies, with its use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat.

Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing, and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer, especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed information on prohibition, Sierra Nevada, and life as a maltster.

We have a system in crisis, but Annie Leonard shows us that this is not the way things have to be. It's within our power to stop the environmental damage, social injustice, and health hazards caused by polluting production and excessive consumption, and Leonard shows us how. Expansive, galvanizing, and sobering yet optimistic, The Story of Stuff transforms how we think about our lives and our relationship to the planet.

The best-selling author of The End of Oil turns his attention to food and finds that the system we've entrusted with meeting one of our most basic needs is dramatically failing us. With his trademark comprehensive global approach, Paul Roberts investigates the startling truth about the modern food system.

Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing, and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer, especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed information on prohibition, Sierra Nevada, and life as a maltster.

Huckelbridge shows how beer has evolved along with the country - from a local and regional product (once upon a time, every American city had its own brewery and iconic beer brand) to the rise of global megabrands, like Budweiser and Miller, that are synonymous with US capitalism. We learn of George Washington's failed attempt to brew beer at Mount Vernon with molasses instead of barley and of the 19th-century "beer barons", like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz.

Leading experts from business and academia consider coffee's history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain.

Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.

The story of humankind is usually told as one of technological innovation and economic influence—of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food. In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments.

When you turn on the tap or twist the cap, you might not give a second thought to where your drinking water comes from. But how it gets from the ground to your glass is far more complex than you might think. Is it safe to drink tap water? Should you feel guilty buying bottled water? Is your water vulnerable to terrorist attacks? With springs running dry and reservoirs emptying, where is your water going to come from in the future? In Drinking Water, Duke professor James Salzman shows how drinking water highlights the most pressing issues of our time.

Beeronomics examines key developments that have moved the brewing industry forward. Its most ubiquitous ingredient, hops, was used by the Hanseatic League to establish the export dominance of Hamburg and Bremen in the 16th century. During the late 19th century, bottom-fermentation led to the spread of industrial lager beer. Industrial innovations in bottling, refrigeration, and TV advertising paved the way for the consolidation and market dominance of major macrobreweries during the 20th century.

Drink investigates the history of this Jekyll and Hyde of fluids, tracing mankind's love/hate relationship with alcohol from ancient Egypt to present day. Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the War of Independence, Pennsylvania Whiskey revolt, slave trade, and failed experiment of national Prohibition. Finally, it provides a history of the world's most famous drinks - and drinkers. Packed with trivia and colorful characters, Drink amounts to an intoxicating history of the world.

When Columbia professor Dickson Despommier set out to solve America's food, water, and energy crises, he didn't just think big - he thought up. The vertical farm has excited scientists, architects, and politicians around the globe. These farms, grown inside skyscrapers, would provide solutions to many of the serious problems we currently face.

Drawing on findings from leading health researchers as well as conversations with both chemical and organic farmers from coast to coast, Maria Rodale irrefutably outlines the unacceptably high cost of chemical farming on our health and our environment. She traces the genesis of chemical farming and the rise of the immense companies that profit from it, bringing to light the government's role in allowing such practices to flourish.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

From the earliest days of civilization, alcohol has been at the center of social rituals and cultures worldwide. But when exactly did drinking become a gendered act? And why have bars long been considered "places for men" when, without women, they might not even exist? With whip-smart insight and boundless curiosity, Girly Drinks unveils an entire untold history of the female distillers, drinkers and brewers who have played a vital role in the creation and consumption of alcohol, from ancient Sumerian beer goddess Ninkasi to iconic 1920s bartender Ada Coleman.

Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market trends that are redrawing the world wine map and the terroirists who resist them. Wine and the wine business are at a critical crossroad today, transformed by three powerful forces. Veseth begins with the first force, globalization, which is shifting the center of the wine world as global wine markets provide enthusiasts with a rich but overwhelming array of choices.

Michael Shellenberger has been fighting for a greener planet for decades. He helped save the world’s last unprotected redwoods. He co-created the predecessor to today’s Green New Deal. And he led a successful effort by climate scientists and activists to keep nuclear plants operating, preventing a spike of emissions. But in 2019, as some claimed "billions of people are going to die", contributing to rising anxiety, including among adolescents, Shellenberger decided that he needed to speak out to separate science from fiction.

We live in an age of addiction, from compulsive gaming and shopping to binge eating and opioid abuse. Sugar can be as habit-forming as cocaine, researchers tell us, and social media apps are hooking our kids. But what can we do to resist temptations that insidiously and deliberately rewire our brains? Nothing, David Courtwright says, unless we understand the history and character of the global enterprises that create and cater to our bad habits.