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About Eat Less Water
Product Description Experts predict two-thirds of people living on this planet in 2030 will experience water scarcity, a situation expected to result in the deaths of millions and an unprecedented rise in military conflicts. Can we as individuals hope to have any effect on the global scale of water misuse? Yes, we can make a significant difference―with our food choices―learned author and activist Florencia Ramirez as she traveled across the nation to interview farmers and food producers. Tracing Ramirez’s tour of American water sustainable farms―from rice paddies in Cajun Louisiana to a Hawaiian coffee farm to a Boston chocolate factory and beyond―Eat Less Water tells the story of water served on our plates: an eye-opening account of the under-appreciated environmental threat of water scarcity, a useful cookbook with water-sustainable recipes accompanying each chapter, and a fascinating personal narrative that will teach the reader how they, too, can eat less water. Review "A fascinating cornucopia of methods to reduce water use through organic propagation and preparation. In exploring efforts toward reducing global consumption of the Earth’s most precious commodity, writer, blogger, and public policy researcher Ramirez has developed a bountiful, delectable road map of farming innovation and conservationist food preparation. The Earth is two-thirds water, mostly saline, and by 2030, it’s estimated that half the world will experience freshwater scarcity. Preservation is a key conservation concern, writes the author, who regularly attends Earth Day events and promotes water-saving items like shower timers. After focusing on water-waste prevention in bathrooms, Ramirez, recognizing that “seven out of every ten gallons of water is used for food production,” redirected her efforts to the kitchen, where much more could be saved. In a text bolstered by documentation and suffused with a true creative passion for resource preservation, the author presents a series of chapters on the interaction and integration of water with a variety of foods, liquids, production processes, and “on-the-edge farming.” Ramirez fully immerses herself in her subject with eye-opening field trips to resourceful water-sustainable croplands across America. Among them, a California dry biodynamic wheat farm thriving through the advent of cover cropping, a trailblazing rice farm, an aquaponic ranch in the Texas Plain, a “green” egg farming operation, and a Hawaiian organic shade-grown coffee plantation. Concerned conservationists, environmental and agricultural activists, and everyday farmers and consumers alike will be enticed by Ramirez’s passionately delivered and convincing combination of charming narrative, strategic resource preservation techniques, and pages of recipes ideas from crustless cheesecake to spinach quiche and chicken tortilla soup. “Be part of a change that will make a difference in creeks, rivers, groundwater, and oceans across the planet,” she encourages. “Start tonight at your kitchen table.” Impeccable writing and practical, relevant, planet-friendly alternatives to reducing water consumption in cooking and agricultural production." -- Starred Kirkus Review "Exceptional, unique, impressively informative, thoughtful and thought-provoking, Eat Less Water is an extraordinary and life-changing read that is very highly recommended, especially for community and academic library Contemporary Environmental Issues collections, as well as the personal reading lists of anyone concerned with the conservation of water in a changing global climate.―Julie Summers, Midwest Book Review “Eat Less Water is as clever as its title. It’s a thoughtful book complete with recipes that are as good for your taste buds as they are for the planet. Read it and learn. Read it and eat. Read it as a reminder that our world’s most precious resource is in jeopardy―and yet we can do something about it. Read it to find out how.”―Thomas M. Kostigen, New York Times
