<p><span class="inline inline-left"><img src="http://www.energybulletin.net/sites/default/files/images/GBB500gPack800x540-278x188.thumbnail.jpg" alt="" title="" class="image image-thumbnail" width="100" height="68" /></span>...food is not just a different way to toss your salad; it's the reworking of a diet in the face of ecological and economic change. No matter how much the media and politicians deny climate change and peak oil, future cooks are thinking ahead, reworking their larders, gaining some knowledge, learning to glean, preserve, bake and grow. We're prepping for the long term in our kitchens, knowing that the global industrial food system is highly unsustainable, unethical and unkind to man and beast. And that to use nearly 60 percent of the world's agricultural land for beef production that accounts for less than two percent of the world's calories is not the way forward.</p>
<div class="image-clear"></div><p><a href="http://www.energybulletin.net/stories/2012-07-03/low-carbon-cookbook-peak-beans">read more</a></p>