WEBSITES

http://www.slowfood.com -- Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Find out more about us and what we do.

http://www.localharvest.org -- Real food, real farmers, real community. The best organic food is what's grown closest to you.

http://www.dakotaflavor.com -- Electronic directory of agricultural products, producers, processors, and support.

http://www.stilltasty.com -- How long will your favorite food or beverage stay safe and tasty? What's the best way to store it?

http://sdces.sdstate.edu/ -- For Agriculture, Family, Youth Development/4-H needs and issues... Extension is the major educational outreach arm of South Dakota State University, serving the people of South Dakota by helping them apply unbiased, scientific knowledge to improve their lives. Continuing partnerships with county, state, and federal governments are made possible by the land-grant mandate that empowers Extension to offer educational information, programs, and services in response to local issues and needs.

http://www.ams.usda.gov/ -- Information about farmers markets (click on the Wholesale and Farmers Markets link in the Browse by Subject box)

BOOKS

In Defense of Food by Michael Pollan
Pollan’s mantra is “Eat food. Not too much. Mostly plants.”

The China Study by T. Colin Campbell and Thomas M Campbell II
The China Study is the most comprehensive study of nutrition ever conducted.

12 Steps to Raw Foods by Victoria Boutenko
Boutenko tells about the many advantages of eating fresh rather than cooked foods.

Raw Food for Real People by Rod Rotondi
The author reinforces the benefits of eating raw foods, and goes on to talk about raw food for children.

Raw Food Made Easy by Jennifer Cornbleet
This book includes recipes for one or two people and explains preparation and the right combinations (menus).

The Raw Gourmet by Nomi Shannon
Recipes for raw soups, adding edible wild greens and flowers to salads, and making dressings that can also serve as dips and patés.

The Raw Food Revolution Diet by Cherie Soria, Brenda Davis and Vesanto Melina
The details of how to begin the diet, how to stay on the diet when eating out, how to get raw fruits and vegetables in a cold climate and the complete spectrum of exercise, stress, water, etc.

Supercharge Your Immune System by Ellen Brown
This book tells the importance of the immune system and then provides guidelines on putting together fruit and vegetable smoothies for optimum health.

The Sun Food Diet Success System by David Wolfe
Wolfe believes there are three categories of food groups – living, raw foods; superfoods; and superherbs.

Diet for a New America by John Robbins
This book was published in 1987. What a powerful message about the impact of consuming meat and animal products – on the treatment of animals, on our health, on the economy and the environment of the entire Earth. It’s especially interesting to read this book at a point more than twenty years after it was published and see what has improved but, mostly, what has not improved.

Healthy at 100 by John Robbins
Robbins gives examples of four different cultures who have the longest-living people and what he thinks supports those people who live to an old age.

The Raw Food Diet Myth by Ruthann Russo
Russo does a good job of summarizing much of the literature on the raw food lifestyle.

Anti-Aging Prescriptions by James A. Duke
How herbs, foods and natural formulas can keep one young.

Everyday Wholesome Eating…In the Raw by Kim Wilson
Another good book telling about the benefits of raw foods, stocking a basic raw foods pantry and how to sprout seeds. It’s also chocked full of recipes for juices, fruits, salads, dressings, sauces and condiments, dips and fillings, soups, entrees, snacks and dehydrates, desserts and treats.

Supercharge Your Immune System by Ellen Brown
The author explains the immune system and then explains how our food can be our pharmacy of nutrients to keep the immune system strong.

Anti Cancer A New Way of Life by David Servan-Schreiber
The author is a doctor and researcher who discovered he had brain cancer. The book tells about his fifteen year journey from disease and relapse to scientific exploration and, finally, health.

Stuffed by Hank Cardello
Cardello, who has been employed by the food and beverage industry his entire life, talks about the industry and how the decisions they make affect the health of their customers.

The World is Fat by Barry Popkin
Popkin tells about the fads, trends, policies and products that are fattening the human race. No wonder Americans are having a weight problem.

Why Our Health Matters by Andrew Weil, M.D.
Weil explains why the current health system isn’t working and what can be done to fix it.

Seeds of Deception by Jeffrey M. Smith
Smith exposes industry and government lies about the safety of genetically engineered foods that the majority of the U.S. population is eating in their daily diet.

Your Right to Know – Genetic Engineering and the Secret Changes in Your Food by Andrew Kimbrell
This is an informative and practical guide about the foods that are genetically engineered (GE) – and sold in our grocery stores – and how those foods may be able to change our own DNA and the entire life on earth.

Traditional Foods Are Your Best Medicine by Ronald F. Schmid, N.D.
The author explains how a return to a traditional diet can help you reduce your risk of heart attack by 50 percent; fight allergies, chronic fatigue, arthritis, skin problems, and headaches; recover from colds and flu in a day or two; and increase your life expectancy.

Simply in Season by Mary Beth Lind and

Cathleen Hockman-Wert

This is both a cookbook and a resource on nutritional eating. It was commissioned by the Mennonite Central Committee to promote the understanding of how the food choices we make affect our lives and the lives of those who produce the food.