If you feel ignorance is bliss when it comes to the foods you eat, then "The Ethical Gourmet" is probably not the book for you. It's a thinking person's bible for selecting foods that nourish not only you, but the environment, too.
Jay Weinstein, who combines a degree from the Culinary Institute of America with one in journalism from New York University and has penned cookbooks as well as food articles for The New York Times and Travel & Leisure, lets no morsel pass his lips unchecked and feels you should exercise similar care.
"Flavor, freshness and overall quality of food are rising. It's easier than ever to buy ingredients that don't despoil the environment, exploit endangered wildlife or create undue suffering in the world," Weinstein writes optimistically.
He gives clearheaded, straightforward information about subjects you may have heard briefly about or wondered about, including: