The End of Food: How the Food Industry is Destroying Our Food Supply–And What We Can Do About It
The End of Food: How the Food Industry is Destroying Our Food Supply–And What We Can Do About It This book is based on hard scientific research, most of which has been conducted outside of the United States, where food production lobbies have fought hard against this kind of research. Pawlick exposes an alarming trend in the food available in our grocery stores. This is not an argument about unhealthy, processed foods, rather it exposes the problems with all foods, including fruits and vegetables that people commonly assume are healthy.
Customer Review: Not much new here, and poorly written to boot
Pawlick’s “The End of Food” reads more like an opinionated blog than a book. In fact, most of the research for content seems to have been done on the internet. If you already know the subject, it’s just so-so for new information. But there are countless passages where the writing is just plain awful.
Two examples: “Comparing [our commercial tomatoes] to what the Romans eat… was like comparing carbonated cat pee to a rich, foaming Guinness stout.” And this: “…but in a population of millions upon millions of bacteria, reproducing at a whirlwind speed, there’s a ‘whole lotta mutate’n goin’ on’”. Ugh. Michael Pollan he ain’t. Were editors even hired?
If you want a terrific book about Big Ag, I highly recommend Stuffed and Starved: The Hidden Battle for the World Food System. It’s brilliant, insightful, and an absolute pleasure to read. Don’t bother with this book. Really.
Customer Review: A difficult read
Thomas Pawlick’s “The End of Food” is not your beach book for the summer. Disarmingly frightening, Pawlick takes the reader from seed distribution to harvesting. The opening chapter is concerned with hard tomatoes and spirals down from there. I would think twice before eating my next chicken sandwich after reading this book.
While many unknown facts are presented here, the author is determined to provide the reader with scary tidbits. His narrative is somewhat disjointed but because of the supremely negative first parts of the book, it’s not hard to put it down from time to time. Indeed, for me, getting through it was not at all easy. Pawlick makes a good case, but by the time he gets to suggestions for improvement, he had nearly lost me.
VANCOUVER, British Columbia (AP) – Western Canadian beef producers have found a novel way of putting the “bar” in barbecue. Angus cattle in British Columbia’s Okanagan wine and cattle region are being fed red
Some mighty happy cows Canadian cattle enjoy red wine with their feed – Vacaville Reporter
VANCOUVER, British Columbia — Western Canadian beef producers have found a novel way of putting the “bar” in barbecue. Angus cattle in British Columbia’s Okanagan wine and cattle region are being fed red wine
Prosser wine center for tourists and scientists – msnbc.com
Associated Press – August 23, 2010 9:35 AM ET PROSSER, Wash. (AP) – Construction is expected to start soon on the next phase of a $6 million center at Prosser to promote Washington wines and food products. The Tri-City
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