Florencia Ramirez is a trained researcher at the University of Chicago's School of Public Policy. She won the sixth Gift of Freedom Creative Nonfiction Award from the A Room of Her Own Foundation (AROHO). Her articles appear in Edible Communities Magazine, the San Jose Mercury News, among others, and her popular blog. She lives in Oxnard, California, an agricultural town on the Pacific coast that smells of celery, strawberries and fertilizers with her husband and three young children. www.florenciaramirez.com
"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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