The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World PUB202004 and gently spicy• Made and

and gently spicy• Made and bottled in North Carolina

and she was commemorated with a United States Postal Service postage stamp

A chapter on Old Salem highlights the cuisine of the Moravian settlement there and offers recipes

She is currently a senior editor at New York Times Cooking

from its restaurants to its heirloom gardens to its honey house

The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World PUB202004 and gently spicy• Made andAuthor: Amanda Little WINNER OF THE 2019 NAUTILUS BOOK AWARD In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak or better than ever? "In The Fate of Food, Amanda Little takes us on a tour of the future. The journey is scary, exciting, and, ultimately, encouraging." Elizabeth Kolbert, Pulitzer Prize winning author of The Sixth Extinction Climate