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The essays in The Gift of Good Land are as true today as when they were first published in 1981; the problems addressed here are still with us and the solutions no nearer to hand. One of the insistent themes of this book is the interdependence, the wholeness, the oneness of people, the land, weather, animals, and family. To touch one is to tamper with them all. We live in one functioning organism whose separate parts are artificially isolated by our culture.

The twenty-four essays in this collection cover a variety of subjects; the author’s journeys to the Peruvian Andes, to the desert of southern Arizona, and to Amish country to study the evolution of ancient native agricultural practices. In “Solving for Pattern," Mr. Berry lists fourteen critical standards for solving agricultural problems that can just as easily be used as standards for solving personal and family problems. In the title essay, the author examines our Judeo-Christian heritage to discover parallels with the Buddhist doctrine of “right livelihood" or “right occupation." He develops the compelling argument that the “gift" of good land has strings attached. We have it only on loan and only for as long as we practice good stewardship.

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****** What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (v. 2)

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What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (v. 2) Description

The scientist in the kitchen tells us more about what makes our foods tick.

This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food. 20 illustrations