Author: William deBuys Edition: 1st Publisher: University of New Mexico Press Binding: Hardcover ISBN: 0826321267 Price: You Save: -96%
Salt Dreams: Land and Water in Low-Down California
In low places consequences collect, and in all North America you cannot get much lower than the Imperial Valley of southern California, where one town, 186 feet below sea level, calls itself the Lowest Down City in the Western Hemisphere, and where the waters of the Colorado River sustain a billion-dollar agricultural industry.Salt Dreams review. The consequences of that industry drain from the valley into the accidentally man-made Salton Sea, California's largest lake and a vital stopping place for migratory waterfowl. Today the Salton Sea is in desperate environmental trouble.
A second river also ends in the Salton Sea. It is a river of dreams, the remains of which may be seen in the failed real estate developments that sprawl beside the seaRead full reviews of Salt Dreams, 9781576873168.
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Powered by Frooition Pro Click here to view full size. Full Size Image Click to close full size. Salt Dreams - Book NEW Author(s): William Eno Debuys, Joan Myers Format: Paperback # Pages: Unknown ISBN-13: 9780826324283 Published: 03/01/2001 Language: English Weight: 2.15 pounds Brand new book. About Us Payment Shipping Customer Service FAQs Welcome to MovieMars All items are Brand New. We offer unbeatable prices, quick shipping times and a wide selection second to none. Purchases come with a 3
author joan myers author william debuys format hardback language english publication year 01 09 1999 subject management business economics industry subject 2 industrial studies general title salt dreams land water in low down california author debuys william eno myers joan photographer myers joan publisher univ of new mexico pr publication date dec 01 1999 pages 307 binding hardcover edition 1 st ed dimensions 9 00 wx 10 25 hx 1 25 d isbn 0826321267 subject photography history brand new hardco
New York: Powerhouse Books 2006. First edition. Hardcover. Text by Vicki Goldberg and Francis Davis. A beautiful collection of color photographs all taken in the Salt Flats in Utah. A fine copy in a fine dust jacket.
The consequences of that industry drain from the valley into the accidentally man-made Salton Sea, California's largest lake and a vital stopping place for migratory waterfowl. Today the Salton Sea is in desperate environmental trouble.
A second river also ends in the Salton Sea. It is a river of dreams, the remains of which may be seen in the failed real estate developments that sprawl beside the sea. As the ending point of both the real Colorado and this river of dreams, the Salton Sea has become emblematic of much of the history of the American West. Its troubling story is masterfully told here in William deBuys's narrative and Joan Myers's austerely beautiful photographs.
The story of Southern California is fundamentally a story about the control of nature. Beginning with the Yuman-speaking tribes encountered by the Spanish in the sixteenth century, deBuys traces the subsequent exploration and development of the region through the Gold Rush of 1849, the government-sponsored surveys that followed, and the inept tinkering with the river by an assortment of irrigation and development interests that resulted in the floods that formed the Salton Sea nearly a century ago. He introduces us to a gallery of rogues and dreamers who saw a great future for this arid wilderness but could never refrain from interference with the forces of nature.
The floods that produced the Salton Sea created a vast desert oasis, but the agricultural exploitation of the region, combined with evaporation, poisoned that paradise. The stark beauty of the desert, the engineering feats that have transformed the landscape, and the eerie spectacle of Salton City and its ruined beaches and abandoned yacht club are the subject of Myers's photographs, made over a period of more than ten years. In the last section of Salt Dreams, deBuys acquaints us with the human and avian denizens of the region, all struggling for survival as the twentieth century draws to a close. The history of chicanery and greed recounted in deBuys's narrative and his empathy with the desert dwellers he and Myers have come to know--hardworking laborers and entrepreneurs who live on both sides of the Mexicali border, eccentrics hiding out in the Salton Desert, pelicans dying of avian botulism--are crucial to an understanding of the border issues of today and the impassioned environmental debate on whether--and how--to save the Salton Sea.
William Smythe, a Southern California booster, was not alone when in 1900 he expressed his hope that "the great brown waste which lies on the borders of two republics... will some time be as densely populated as the lands of the Nile, as rich in industry as the Kingdom of Holland."
A century later, the coastal desert of Southern California has indeed become a rich and populous place. The interior desert, however, along the U.S.-Mexico border, is as empty and poor as ever. Historian William deBuys and photographer Joan Myers explore that country, its virtual capital the salt-choked Salton Sea, in the pages of this fine book, which offers a deeply learned but readable study of the politics of water and land use in the arid Southwest. DeBuys remarks that for Europeans and Americans the land has always seemed a geographic tabula rasa, subject to making and remaking, a landscape in which dreams can come true--one of them being to remake an unforgiving desert into an agricultural treasure house. Those dreams, however, can turn into nightmares, as speculations fail and dunes reclaim what is rightfully theirs--for, as deBuys notes, "in low places consequences collect." Desert rats and students of California history will find many rewards in these pages. --Gregory McNamee
Author: Michael Moss Edition: 1 Publisher: Random House Binding: Hardcover ISBN: 1400069807 Price: You Save: 64%
Salt Sugar Fat: How the Food Giants Hooked Us
#1 NEW YORK TIMES BESTSELLER
From a Pulitzer Prize–winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic.Salt Sugar Fat review. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.
In the spring of 1999 the heads of the world’s largest processed food companies—from Coca-Cola to Nabisco—gathered at Pillsbury headquarters in Minneapolis for a secret meeting. On the agenda: the emerging epidemic of obesity, and what to do about it.
Increasingly, the salt-, sugar-, and fat-laden foods these companies produced were being linked to obesity, and a concerned Kraft executive took the stage to issue a warning: There would be a day of reckoning unless changes were madeRead full reviews of Salt Sugar Fat By Moss, Michael.
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#1 'NEW YORK TIMES 'BESTSELLER From a Pulitzer Prize-winning investigative reporter at 'The New York Times 'comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back. In the spring of 1999 the heads of the world's largest processed food companies--from Coca-Cola to Nabisco--gathered at Pillsbury headquarters in Minneapolis for a secret meeting. On the agenda: the emerging epidemic of obesity, and what to do about it. Incre
Random House Inc 9781400069804 Salt Sugar Fat By Moss, Michael Description A Pulitzer Prize-winning New York Times investigative reporter traces the rise of the processed food industry and how addictive salt, sugar and fat have enabled its dominance throughout the past half century, drawing on confidential reports and inside sources to reveal deliberate corporate practices behind current trends in obesity, diabetes and other health challenges. 150000 first printing. *Author: Moss, Michael *Sub
Store Search search Title, ISBN and Author Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss Estimated delivery 3-12 business days Format Compact Disc Condition Brand New Author Biography Michael Moss is research professor of archival studies at the University of Glasgow. Details ISBN 0449808696 ISBN-13 9780449808696 Title Salt Sugar Fat: How the Food Giants Hooked Us Author Michael Moss Format Compact Disc Year 2013 Publisher Random House Audio Dimensions 5.1 in. x 1.3 in. x 7.4 in
penny_treasures Store Salt Sugar Fat: How the Food Giants Hooked Us Author:Michael Moss Creator:Scott Brick Publisher:Random House Audio Format:Audiobook, Unabridged Languages:English Media:Audio CD Edition:Unabridged Number Of CD's:12 Running Time:870 Minutes Shipping Weight (lbs):0.7 Dimensions (in):5.1 x 1.1 x 5.9 ISBN:0449808696 EAN:9780449808696 #1 NEW YORK TIMES BESTSELLER From a Pulitzer Prize–winning investigative reporter at The New York Times comes the explosive story of the rise of
Salt Sugar Fat : How the Food Giants Hooked Us by Michael Moss (2013, Hardcover)From a Pulitzer Prize–winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.In the spring of 1999 the heads of the world's largest processed food companies—from Coca-Cola to Nabisco
Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.
In the spring of 1999 the heads of the world’s largest processed food companies—from Coca-Cola to Nabisco—gathered at Pillsbury headquarters in Minneapolis for a secret meeting. On the agenda: the emerging epidemic of obesity, and what to do about it.
Increasingly, the salt-, sugar-, and fat-laden foods these companies produced were being linked to obesity, and a concerned Kraft executive took the stage to issue a warning: There would be a day of reckoning unless changes were made. This executive then launched into a damning PowerPoint presentation—114 slides in all—making the case that processed food companies could not afford to sit by, idle, as children grew sick and class-action lawyers lurked. To deny the problem, he said, is to court disaster.
When he was done, the most powerful person in the room—the CEO of General Mills—stood up to speak, clearly annoyed. And by the time he sat down, the meeting was over.
Since that day, with the industry in pursuit of its win-at-all-costs strategy, the situation has only grown more dire. Every year, the average American eats thirty-three pounds of cheese (triple what we ate in 1970) and seventy pounds of sugar (about twenty-two teaspoons a day). We ingest 8,500 milligrams of salt a day, double the recommended amount, and almost none of that comes from the shakers on our table. It comes from processed food. It’s no wonder, then, that one in three adults, and one in five kids, is clinically obese. It’s no wonder that twenty-six million Americans have diabetes, the processed food industry in the U.S. accounts for trillion a year in sales, and the total economic cost of this health crisis is approaching 0 billion a year.
In Salt Sugar Fat, Pulitzer Prize–winning investigative reporter Michael Moss shows how we got here. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century—including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more—Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research.
Moss takes us inside the labs where food scientists use cutting-edge technology to calculate the “bliss point” of sugary beverages or enhance the “mouthfeel” of fat by manipulating its chemical structure. He unearths marketing campaigns designed—in a technique adapted from tobacco companies—to redirect concerns about the health risks of their products: Dial back on one ingredient, pump up the other two, and tout the new line as “fat-free” or “low-salt.” He talks to concerned executives who confess that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: The industry itself would cease to exist without salt, sugar, and fat. Just as millions of “heavy users”—as the companies refer to their most ardent customers—are addicted to this seductive trio, so too are the companies that peddle them. You will never look at a nutrition label the same way again.
“As a feat of reporting and a public service, Salt Sugar Fat is a remarkable accomplishment.”—The New York Times Book Review
Q&A with Michael Moss
Q. How did you land on salt, sugar, and fat as your way to write about the industry? Why these three ingredients?
A. I’d been investigating a surge in deadly outbreaks of E. coli in meat when an industry source, a microbiologist, suggested that if I wanted to see an even bigger public health hazard, I should look at what food companies were intentionally adding to their products, starting with salt. And sure enough, when I looked at this--by gaining access to high level industry officials and a trove of sensitive, internal records--a window opened on how aggressive the industry was wielding not only salt, but sugar and fat, too. These are the pillars of processed foods, the three ingredients without which there would be no processed foods. Salt, sugar and fat drive consumption by adding flavor and allure. But surprisingly, they also mask bitter flavors that develop in the manufacturing process. They enable these foods to sit in warehouses or on the grocery shelf for months. And, most critically to the industry's financial success, they are very inexpensive.
Q. So, how big is the processed food industry, exactly? What kind of scale are we talking about here?
A. Huge. Grocery sales now top trillion a year in the U.S., with more than 300 manufacturers employing 1.4 million workers, or 12 percent of all American manufacturing jobs. Global sales exceed trillion. But the figure I find most revealing is 60,000: That’s the number of different products found on the shelves of our largest supermarkets.
Q. How did this get so big?
A. The food processing industry is more than a century old--if you count the invention of breakfast cereals--so it’s been steady growth. But things really took off in the 1950s with the promotion of convenience foods whose design and marketing was aimed at the increasing numbers of families with both parents working outside the home. The industry's expansion, since then, has been entirely unrestrained. While food safety is heavily regulated, the government has been industry's best friend and partner in encouraging Americans to become more dependent on processed foods.
Q. What three things should a health-conscious supermarket shopper keep in mind?
A. The most alluring products--those with the highest amounts of salt, sugar and fat--are strategically placed at eye-level on the grocery shelf. You typically have to stoop down to find, say, plain oatmeal. (Healthier products are generally up high or down low.) Companies also play the better-nutrition card by plastering their packaging with terms like "all natural," "contains whole grains," “contains real fruit juice,” and "lean," which belie the true contents of the products. Reading labels is not easy. Only since the 1990s have the manufacturers even been required to reveal the true salt, sugar, fat and caloric loads of their products, which are itemized in a box called the "nutrient facts." But one game that many companies still play is to divide these numbers in half, or even thirds, by reporting this critical information per serving--which are typically tiny portions. In particular, they do this for cookies and chips, knowing that most people can't resist eating the entire three-serving bag. Check it out sometime. See how many “servings” that little bag of chips contains.
Author: Mark Kurlansky Edition: Publisher: Vintage/Ebury (a Division of Random Binding: Paperback ISBN: 0099281996 Price: You Save: 43%
Salt: A World History
Homer called it a divine substance.Salt review. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind. Wars have been fought over salt and, while salt taxes secured empires across Europe and Asia, they have also inspired revolution - Gandhi's salt march in 1930 began the overthrow of British rule in India. From the rural Sichuan province where the last home-made soya sauce is produced to the Cheshire brine springs that supplied salt around the globe, Mark Kurlansky has produced a kaleidoscope of world history, a multi-layered masterpiece that blends political, commercial, scientific, religious and culinary records into a rich and memorable taleRead full reviews of Himalayan Salt, Fine Grind - 1 kilo.
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aguni japanese sea salt is a very special salt from an obscure japanese island, created by a highly complex natural process involving crystal clear sea water, wind, sun, bamboo trees and slow-heating with wood.
"The Purest Salt on Earth Kosher Pareve Refillable Grinder Green-e Certified 100% Renewable Energy Our products help to preserve the regions from which they are sourced. Himala Salt is essential to life. It is the purest sea salt on earth, crated 250 million years ago during a time of pristine environmental integrity. Sourced deep form within the Himalayas, it is free of impurities unlike refined tables salt or salt from today's oceans. Grinder good for 3 refills."
Capturing the seductive earthy character of Italian black truffles, this specialty salt from Italy will soon become one of your most frequently used ingredients. Its richly nuanced flavor enhances everything from grilled meats and roasted potatoes to scrambled eggs and buttered popcorn. Sea salt is blended with a generous amount of Italy's fresh black summer truffles from Abruzzi. Sprinkle on foods as a finishing touch before serving. 3.5-oz. jar. Made in Italy.
Harvested from the French coastal town of Guerande, this coarse sea salt captures the delicate flavors of the sea and its rich minerals. Unprocessed and unrefined, sea salt can be used for several applications: Toss an unground helping into water for pasta or blanched vegetables. Sprinkle large crunchy crystals over oven-roasted chicken or potatoes. In mortar and pestle, crush with tellicherry peppercorns, spicy lemon grass or fragrant fresh herbs and rub into grill-bound favorites. Grind in a mill and enjoy the heightened nuances of any dish.
Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind. Wars have been fought over salt and, while salt taxes secured empires across Europe and Asia, they have also inspired revolution - Gandhi's salt march in 1930 began the overthrow of British rule in India. From the rural Sichuan province where the last home-made soya sauce is produced to the Cheshire brine springs that supplied salt around the globe, Mark Kurlansky has produced a kaleidoscope of world history, a multi-layered masterpiece that blends political, commercial, scientific, religious and culinary records into a rich and memorable tale.
