Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating (No Matter Where You Live)
jae steele blows away our idea of all things vegan being bland and boring.Ripe from around Hereexudes passion and enthusiasm, the recipes could put a gentle smile on the most hardcore carnivore, and the ideas help us return food to where it belongs; close to home, back to the center, and into the hearts of our families and communities.—Michael Ableman, farmer and author ofFrom the Good Earth, on Good LandandFields of Plenty(Michael Ableman)A truly monumental book: jae serves up the perfect blend of vegan and locavore.—Terry Hope Romero, author ofViva Vegan!and co-author ofVeganomicon(Terry Romero)Ripe from around Hereis a lovely book! Gently, lightly, with humor and without being preachy, jae steele offers the reader a guide for nothing less than how to live better and with more joy.  From cleaning products to living with houseplants, from canning instructions to recipes,Ripe from around Hereis also about self-reliance and independence, something I'm 100% in favor of!—Deborah Madison, author ofVegetarian Cooking for EveryoneandLocal Flavors: Cooking and Eating from America's Farmers Markets(Deborah Madison)Anyone who thinks that vegetarians and locavores are two solitudes has yet to dig in toRipe from Around Here,jae steele’s radical compromise on ethical eating. With her ‘near’ and ‘far’ pantries, she brings the best of both worlds together in a way that’s simple, sensible—and let’s not forget, delicious. More than just a recipe book, this is a compendium of real-world philosophy to chew on while your onions saute, your dough rests, or your beans bake (don’t miss the baked beans). You might just find you’re feeling ripe to change the world.—J.B. MacKinnon, co-author,The 100-Mile Diet: A Year of Local Eating(J.B. MacKinnon)Going beyond simply eating local and seasonally, jae steele tackles the largest issue: food production. Plants require less energy to produce, yet yield significantly more nutrients than animal options, making a plant-based diet an important choice. If all of us in the western world implemented the ideas inRipe from around Here, there would be a global decline in disease, obesity, and dependence on fossil fuel. Climate change would slow; our economy would see a resurgence. Bold statements, I realize, but I don't hesitate to make them. When applied, the information in this book will prove to be the best thing you can do for personal and environmental health.—Brendan Brazier, creator of Vega, author ofThe Thrive DietandThrive Fitness, and professional vegan triathlete (Brendan BrazierBrendan Brazier)jae steele’s new book,Ripe From Around Here,brings a bright sense of joy and compassion for people and animals, and a knack for sharing fun tips and making new information accessible.  As a dedicated "vegan foodie," this book literally jumped off the page and into the kitchen!  jae’s holistic approach  encompasses more than the food we eat—it’s about the entirety of our day to day lives—the choices we make as we navigate ways to feel  connected to community and accept our important role as protectors of the planet. Making the transition to vegan, local foods can change your life and the world. jae’s book gives readers the gentle support they need, wonderful recipes, and a sense of camaraderie as they begin a journey to live more simply and sustainably.—Joy Pierson, Nutritional Consultant, Candle Cafe/Candle 79 (Candle CafeCandle Cafe)Combine fresh and whole foods with organic, home-cooked, locally and sustainably grown all-vegan dishes, mix it up with zest and what do you have? Someone's politically correct wishlist for a healthy future? No! It's jae steele's scrumptious and fun-raising cookbook. She helps you live up to the potential of food to transform lives and communities.—Wayne Roberts, author ofThe No Nonsense Guide to World Foodand manager of the Toronto Food Policy Council (Wayne Roberts)This is a follow-up Steele's 2008Get It Ripe, which won the Gourmand World Cookbook Award for Best Vegetarian Cookbook (Canada) and established this registered holistic nutritionist as a charismatic authority on veganism.  It boasts 180 delicious recipes like Pear Parsnip Soup, Mushroom Asparagus Risotto and Butternut Chipotle Chocolate Cake.  Chapters on organic and local fare and their positive impact on our health and planet are perfect for those looking to introduce vegan fare into their diets without sacrificing flavour.—Toronto Star(Toronto Star2010-05-22)This is Steele’s second vegan cookbook, and the flavours are once again vibrant and exciting.—Toronto Star(Toronto Star2010-06-16)