Never Out of Season: How Having the Food We Want When We Want It Threatens Our Food Supply and Our Future

By Rob Dunn

11.48 Hours 03/14/2017 unabridged
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Biologist Rob Dunn takes readers on a tour of our precarious dependence on ten species ranging from bananas to chickens—all of which are just a bug or a virus away from a collapse. Did you know that 10 plants make up 80% of our plant-based food supply? That the bananas we eat today were standardized in the 1960s, into one consistent strain, and that they are succumbing to a pathogen that might wipe them out? That an $8 cup of coffee is just around the corner? Our food supply is heavily and increasingly corporate, streamlined for efficiencies from seed to store. Those efficiencies make bananas and coffee cheap; make wheat, rice, and beef prevalent; and all but guarantee that food tastes the same every time we eat—and they also mean that the foods we depend on most are one bug or virus away from disappearing. The lesson, as told by science writer and biologist Rob Dunn through rich history and science and via characters and scenes, is to eat the way we always used to—locally, in season, and with an eye towards preserving food quality for the human race. Rigorously researched and highly provocative, this is the book to read if you want to know about the future of our food.

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Summary

Summary

Biologist Rob Dunn takes readers on a tour of our precarious dependence on ten species ranging from bananas to chickens—all of which are just a bug or a virus away from a collapse.
Did you know that 10 plants make up 80% of our plant-based food supply? That the bananas we eat today were standardized in the 1960s, into one consistent strain, and that they are succumbing to a pathogen that might wipe them out? That an $8 cup of coffee is just around the corner?

Our food supply is heavily and increasingly corporate, streamlined for efficiencies from seed to store. Those efficiencies make bananas and coffee cheap; make wheat, rice, and beef prevalent; and all but guarantee that food tastes the same every time we eat—and they also mean that the foods we depend on most are one bug or virus away from disappearing.

The lesson, as told by science writer and biologist Rob Dunn through rich history and science and via characters and scenes, is to eat the way we always used to—locally, in season, and with an eye towards preserving food quality for the human race. Rigorously researched and highly provocative, this is the book to read if you want to know about the future of our food.

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Author

Author Bio: Rob Dunn

Rob Dunn is an associate professor of ecology and evolution in the Department of Biological Sciences at North Carolina State University. The author of The Wild Life of Our Bodies and Every Living Thing, his writing has been published in National Geographic, Natural History, New Scientist, Scientific American, and Smithsonian. Dunn holds a PhD from the University of Connecticut and was a Fulbright Fellow. He lives in Raleigh, North Carolina.

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Details

Details

Available Formats : Digital Download
Category: Nonfiction/Science
Runtime: 11.48
Audience: Adult
Edition: English