| Description |
12 audio discs (14.5 hr.) : digital ; 4 3/4 in. |
| Playing Time |
150000 |
| Note |
Title from disc surface. |
| Performer |
Reading by the author of the 2014 book. |
| Note |
Unabridged. |
|
Compact disc. |
| Summary |
Traditionally, Americans have dined on the 'first plate,' a classic meal centered on meat with few vegetables. Many people have begun eating from the 'second plate,' the new ideal of organic, grass-fed meats and local vegetables. But neither model, Barber shows, supports the long-term productivity of the land. Instead, he calls for a 'third plate,' a new pattern of eating rooted in cooking with and celebrating the whole farm, an integrated system of vegetable, grain, and livestock production. |
| Note |
GMD: sound recording. |
| Subject |
Natural foods -- United States.
|
|
Seasonal cooking -- United States.
|
|
Agriculture -- United States.
|
|
Agriculture. (OCoLC)fst00801355
|
|
Natural foods. (OCoLC)fst01034032
|
|
Seasonal cooking. (OCoLC)fst01749518
|
|
United States. (OCoLC)fst01204155
|
| Genre/Form |
Audiobooks.
|
| ISBN |
9781611763218 |
|
1611763215 |
|
