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Brand New! This is a book about tomatoes...that you won't be able to put down. Written by James Beard award-winning food writer Barry Estabrook, it is a riveting look at how tomatoes are produced in Florida (which produces many of the fresh tomatoes we eat), and the nutritional, health and human costs we pay to eat them. You'll learn:
· Why tomatoes today on average contain far less nutrition than their 1960's counterparts
· Who decides the exact size, shape and color of fresh tomatoes produced commercially in Florida (it's not the farmer, or the consumer)
· Why taste isn't often a consideration, and how some tomato growers are trying to change this
This book will force you to examine your advice and convictions about fresh produce. It's a fascinating and thought-provoking look at an aspect of our food supply that, as nutrition experts, we need to better understand.
13 CPEs 240 pages Includes CPE evaluation/Reporting Form: you will submit it online and receive your CPE certificate immediately.
"This book was so informative. I am very interested about how our foods get to market, and I learned so much about what it takes to get a winter tomato to the produce section of my supermarket." T.H., RD, Fair Oaks, CA
Product Code: TOM-01
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