The Reducetarian Solution by Kateman, Brian -- Read -- Imperial Library of Trantor

Index

COVER ADVANCE PRAISE FOR The Reducetarian Solution TITLE PAGE COPYRIGHT CONTENTS FOREWORD INTRODUCTION MIND

THE BIZARRE FORCES THAT DRIVE PEOPLE TO EAT TOO MUCH MEAT | David Robinson Simon THE ELEMENT OF SURPRISE | Tania Luna A LITTLE LESS LONELY IN MY CORNER OF THE WORLD | Joanna Zelman CANNIBALISM IS NATURAL TOO | Richard Wrangham ON WHERE AND HOW TO DRAW THE LINE | Dale Peterson TRICKED! | Seth Godin LESS MEAT; MORE DOUGH | Paul Shapiro A NUDGE IN THE RIGHT DIRECTION | Per Espen Stoknes and Bradley Swain THE FUTURE OF FOOD | Josh Balk THE MORAL ARC OF ANIMAL RIGHTS | Michael Shermer HE WON’T REDUCE HIS MEAT EATING! | Susan Page BEYOND CARNISM | Melanie Joy SIMPLE STRATEGIES FOR SUCCESS | Terra Wellington WHY WE CRAVE MEAT IN THE FIRST PLACE | Marta Zaraska THE PORNOGRAPHY AND SEXUAL POLITICS OF EATING MEAT | Carol J. Adams THE INNER LIVES OF FARMED ANIMALS | Jacy Reese and Peter Singer BUDDHISM AND BUTCHERY | David Barash DEVIANT EATS: LEARNING FROM MISFITS | Alexa Clay FROM MRES TO MCRIBS: MILITARY INFLUENCE ON AMERICAN MEAT EATING | Anastacia Marx de Salcedo GOING “COLD TOFU” | Marc Bekoff CHRISTIANITY’S COMPLICATED RELATIONSHIP TO FOOD | Karen Swallow Prior TECHNICOLOR MEATSCAPES: WELCOME TO A POST-ANIMAL BIOECONOMY | Meera Zassenhaus EFFECTIVE REDUCETARIANISM | William MacAskill YOU CAN DO ANYTHING! | Myq Kaplan AN ANTHROPOLOGICAL SURVEY OF CARNIVORY AND MORALITY | Avi Tuschman THE POWER OF FILM TO EXPOSE THE MEAT INDUSTRY AND CHANGE LIVES | Mark Devries THREE MENTAL HACKS TO HELP YOU BE A REDUCETARIAN | Nick Cooney TURNING TO TECHNOLOGY: MEAT AND ARTIFICIAL INTELLIGENCE | Stuart Armstrong

BODY

HOW MUCH MEAT ARE WE DESIGNED TO EAT? | Chris Stringer and Brenna Hassett LISTEN TO YOUR BODY | Elise Museles YOU ARE WHAT YOUR MICROBES EAT | Alanna Collen HOW TO SATISFY YOUNG FUSSY EATERS | Ginny Messina THE MEAT LOBBY, THE POLITICIANS, AND U.S. NUTRITION | Jeffrey Sachs FROM COMPULSIVE EATING TO CONSCIOUS EATING | Victoria Moran THE CHALLENGE OF FEEDING LESS MEAT TO DOGS AND CATS | Pete Wedderburn WHAT CHAMPION ATHLETES EAT TO STAY ON TOP OF THEIR GAME | Gene Baur THE OMEGA‑3 PARADOX: HOW WE BECAME DEFICIENT IN THE MOST ABUNDANT FAT ON THE PLANET | Susan Allport HOW TO LIVE LONG AND DIE WELL | Gene Stone FALL IN LOVE WITH PLANTS | Sharon Palmer FOOD, REPRODUCTION, AND THE EVOLUTION OF THE HUMAN BODY | David Bainbridge SEEKING THE OPTIMAL DIET TO MAXIMIZE DISEASE REVERSAL AND LONGEVITY | Joel Fuhrman A DEADLY GAME OF TELEPHONE: FROM THE RESEARCH LAB TO YOUR FACEBOOK FEED | Howard Jacobson BUILDING YOUR BODY WITH PLANTS | Robert Cheeke HUMAN HEALTH AND THE MYTHOLOGY OF MEAT | David L. Katz MEATLESS MONDAY: ONE DAY A WEEK, CUT OUT MEAT | Sid Lerner IT’S TIME TO EAT! | Lindsay Nixon ANTIBIOTIC RESISTANCE AT THE MEAT COUNTER | Lance B. Price WISDOM FROM MARGARET MEAD | Bee Wilson FARM TO SCHOOL AND SALAD BARS: GETTING KIDS EATING MORE FRUIT AND VEGGIES! | Ann Cooper

PLANET

ROLL YOUR OWN: WEEKDAY VEGETARIAN | Graham Hill MEAT IS PRECIOUS | Bill McKibben LESS MEAT TAKES A BITE OUT OF GLOBAL HUNGER | Dawn Moncrief WHEN A GLOBAL CATASTROPHE STRIKES | David Denkenberger AN UNCERTAIN PHOSPHORUS FUTURE | Will Brownlie TIPPING THE ENERGY SCALES | Dale Jamieson REPLENISHING A THIRSTY PLANET | Wendy Pabich THE HUMANE MEAT MYTH | James McWilliams FOOD FROM THE SEA | Nancy Knowlton THE NITROGEN STORY | Mark A. Sutton and Clare M. Howard THE FALSE DICHOTOMY OF LIVING WELL AND LIVING GENTLY | Naomi Oreskes THROUGH ALIEN EYES | Nigel Henbest and Heather Couper GLOBAL MEGA-TRENDS AND THE ROLE OF THE FOOD BUSINESS | Andrew Winston FEEDING THE WORLD AND MAKING ROOM FOR ALL SPECIES | Emma Marris IT’S ABOUT MUCH MORE THAN MEAT | Joan Dye Gussow INSECTS. THEY’RE WHAT’S FOR DINNER. | Daniella Martin MAKING THE INVISIBLE VISIBLE: EXPLOITATION OF LIVESTOCK WORKERS SUPPORTS THE MEAT INDUSTRY | Molly Anderson HELP SAVE THE PLANET: TAKE THE ½ CO2E CHALLENGE! | Oscar E. Fernandez THE FOOD DESERT PHENOMENON | Hillary Shaw THE GLOBAL MAP OF WHO EATS TOO MUCH MEAT | Benjamin Hennig and Danny Dorling PERISHING POSSESSIONS | Tristram Stuart GROWING FOOD IN A COMMUNITY GARDEN | Karen Washington HOW LANGUAGE, FOOD, AND IDENTITY INTERSECT | Samuel Boerboom

RECIPES

INTRODUCTION | Pat Crocker THE REDUCETARIAN TOOLBOX RECIPES TOOLBOX BASICS

Garam Masala Spice Blend (V, GF) Green Herb Pesto (GF, R) Red Curry Paste (V, GF, R)

LITE BITES (BREAKFAST, LUNCH, LATE-NIGHT DISHES)

Buffalo Cauliflower (V‑Option, GF) Cheesy Apple Pancakes Grilled Portobello Stack (V‑Option, F) Mushrooms on Toast (V, GF‑Option) Nutty Bean Pitas (GF‑Option) Eat the Rainbow Pizza (V‑Option, F‑Option) Tofu Scramble (V, GF)

SNACKS (IN-HAND FOOD, DIPS, SPREADS)

Baba Ghanoush (GF) Bean Spread (Hummus) (V, GF) Guacamole (V, GF, R) Lettuce Wraps (V, GF) + Parma Ham Crisps (F) Sweet Potato Fritters (V‑Option, GF)

DINNER IN A BOWL

Berry-Bean and Quinoa Salad (V, GF) Hot Potato Salad (V, GF, F‑Option) Roasted Beet Soup (V, GF) Slow Cooked Moroccan Carrot Soup (V, GF) Vegetable Slaw (V, GF, R)

GRAINS

Corn Bread (GF‑Option, F‑Option, V-Option) Pasta Primavera (V) or Pasta Bolognese (F‑Option) Soba Noodles with Pistachio Leeks (V) + Scallops (F‑Option) Vegetable Risotto (V, GF) + Ham (F‑Option) Whole Grain–Greens Stir-Fry (V, GF)

SIDES AND SAUCES

Braised Apples and Cabbage (V, GF) Fruit Salsa (V, GF) Gado Gado (Peanut Sauce) (V, GF) Roasted Vegetable Medley (V, GF) Tomato Sauce (V, GF) Winter Root Purée (V, GF)

MAINS AND CORE MEALS

Autumn Vegetable Gratin (GF, V‑Option) Beans and Rice (V, GF) Chili-Veg Bowl (V, GF) or Turkey Chili (F‑Option) Eggplant Buddha Bowl (V, GF) + Fish (F‑Option) Curried Green Rice Stir-Fry (V, GF) + Shrimp (F‑Option) Mushroom Nut Burgers or Loaf (V‑Option, GF) Pat’s Pad Thai (V, GF) + Chicken (F‑Option)

SWEETS

Apple Crisp (V, GF) Baked Chocolate Rice Pudding (V‑Option, GF) Blender Carrot Cake (GF‑Option) Cream Cheese Frosting (GF) Blueberries and Cashew Cream (V, GF, R) Chocolate-Coconut Chunk Cookies (GF‑Option)

NOTES ACKNOWLEDGMENTS INDEX ABOUT THE EDITOR

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