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Eat Less Water Paperback – November 1, 2017
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"Exceptional, unique, impressively informative, thoughtful and thought-provoking, Eat Less Water is an extraordinary and life-changing read that is very highly recommended, especially for community and academic library Contemporary Environmental Issues collections, as well as the personal reading lists of anyone concerned with the conservation of water in a changing global climate.―Julie Summers, Midwest Book Review
“Eat Less Water is as clever as its title. It’s a thoughtful book complete with recipes that are as good for your taste buds as they are for the planet. Read it and learn. Read it and eat. Read it as a reminder that our world’s most precious resource is in jeopardy―and yet we can do something about it. Read it to find out how.”―Thomas M. Kostigen, New York Times bestselling author of The Green Book
“Eat Less Water is an informative, loving tribute to the source from which all life springs. Through explorations of foods ranging from pasta to wine, Florencia Ramirez reveals how cultivation and consumption impact global water usage, sharing insights on how we, the eaters, can support a less-resource intensive practices in food and agriculture that is not only sustainable but delicious.”―Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love
"A fascinating cornucopia of methods to reduce water use through organic propagation and preparation.
In exploring efforts toward reducing global consumption of the Earth’s most precious commodity, writer, blogger, and public policy researcher Ramirez has developed a bountiful, delectable road map of farming innovation and conservationist food preparation. The Earth is two-thirds water, mostly saline, and by 2030, it’s estimated that half the world will experience freshwater scarcity. Preservation is a key conservation concern, writes the author, who regularly attends Earth Day events and promotes water-saving items like shower timers. After focusing on water-waste prevention in bathrooms, Ramirez, recognizing that “seven out of every ten gallons of water is used for food production,” redirected her efforts to the kitchen, where much more could be saved. In a text bolstered by documentation and suffused with a true creative passion for resource preservation, the author presents a series of chapters on the interaction and integration of water with a variety of foods, liquids, production processes, and “on-the-edge farming.” Ramirez fully immerses herself in her subject with eye-opening field trips to resourceful water-sustainable croplands across America. Among them, a California dry biodynamic wheat farm thriving through the advent of cover cropping, a trailblazing rice farm, an aquaponic ranch in the Texas Plain, a “green” egg farming operation, and a Hawaiian organic shade-grown coffee plantation. Concerned conservationists, environmental and agricultural activists, and everyday farmers and consumers alike will be enticed by Ramirez’s passionately delivered and convincing combination of charming narrative, strategic resource preservation techniques, and pages of recipes ideas from crustless cheesecake to spinach quiche and chicken tortilla soup. “Be part of a change that will make a difference in creeks, rivers, groundwater, and oceans across the planet,” she encourages. “Start tonight at your kitchen table.”
Impeccable writing and practical, relevant, planet-friendly alternatives to reducing water consumption in cooking and agricultural production." --Starred Kirkus Review
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An eye-opener was this sentence: "...experts predict two-thirds of people living on this planet in 2030 will experience water scarcity, a situation expected to result in the deaths of millions and an unprecedented rise in military conflicts."
This is only 12 years in the future and we've already seen water crisis in Flint, Michigan and Porterville, California. There are millions of more people in the world already in a water crisis. This in itself made me pay attention.
The food cited in her book is grown with farming systems in sync with their surrounding environment, "working to replenish rivers, not pollute them," and methods used to regenerate the soil, "keeping more water in the ground..."
There are sixteen chapters ranging from Wheat and Water to Eggs and Water; Beer and Water; Coffee and Water, and other major food groups. Each chapter ends with a recipe for an organic, water sustainable dish or beverage. My favorite recipe: Tamales.
This easy to read book encourages families and the household shopper to be selective in what they buy and consume. The recipes encourage you to shop for locally grown organic products.
“Eat Less Water" opened my eyes to the connection between my food choices and water systems around the world. Author, Florencia Ramirez, convinced me to start making changes that will impact water systems around the world.