Tomatoland, Third Edition - by Barry Estabrook (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Three-time James Beard Award-winner Barry Estabrook's completely revised third edition of his hard-hitting 2011 exposâe, Tomatoland, includes a new foreword by Eric Schlosser and four new chapters with startling updates. Four entirely new chapters take up where the current edition leaves off to tell the story behind what president Bill Clinton calls "the most astonishing thing politically in the world we're living in today." Estabrook reveals how a rag-tag group of migrant tomato pickers in Florida convinced the world's largest restaurant chains and food retailers to join forces to create a model for labor justice, and then took the necessary steps to make sure that the model really works, not only in Florida, but around the world."--Amazon.com.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b><b>Three-time James Beard Award-winner </b>Barry Estabrook's completely revised third edition of his hard-hitting 2011 exposé, <i>Tomatoland, </i> includes a <b>new foreword</b> by Eric Schlosser and<b> four new chapters</b> with startling updates.<br> </b> <p/>Four entirely new chapters take up where the current edition leaves off to tell the story behind what president Bill Clinton calls "the most astonishing thing politically in the world we're living in today." Estabrook reveals how a rag-tag group of migrant tomato pickers in Florida convinced the world's largest restaurant chains and food retailers to join forces to create a model for labor justice, and then took the necessary steps to make sure that the model really works, not only in Florida, but around the world. <p/>The book includes a new foreword by journalist and author Eric Schlosser (<i>Fast Food Nation</i>).<br> <p/><p/><br></br><p><b> About the Author </b></p></br></br>Youthful stints doing slug labor on a Midwestern dairy farm (hot!) and being tossed about on a commercial fishing boat off Nova Scotia (frigid!) taught Estabrook that writing about how food is produced is a hell of a lot easier than actually producing it. For several blissful years, he received a steady paycheck from the late, lamented <i>Gourmet </i>magazine. His writing has also appeared in the <i>New York Times</i>, <i>Eating Well, Smithsonian, Reader's Digest</i>, <i>Saveur</i>, <i>Epicurious</i>, <i>OnEarth</i>, and AtlanticLife.com. He also blogs at www.politicsoftheplate.com. He has won the prestigious Migrant Justice Award and three James Beard Awards and lives on a 30-acre plot in Vermont where he putters around in a large vegetable garden (a great place for a procrastinating writer), tends a small flock of laying hens, makes maple syrup, and brews some of the vilest hard cider on the planet.<br>
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