jae steele blows away our idea of all things vegan being bland and boring. Ripe from around Here exudes 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 of From the Good Earth, on Good Land and Fields of Plenty (Michael Ableman)
A truly monumental book: jae serves up the perfect blend of vegan and locavore.
Terry Hope Romero, author of Viva Vegan! and co-author of Veganomicon (Terry Romero)
Ripe from around Here is 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 Here is also about self-reliance and independence, something I'm 100% in favor of!
Deborah Madison, author of Vegetarian Cooking for Everyone and Local 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 to Ripe from Around Here, jae steeles radical compromise on ethical eating. With her near and far pantries, she brings the best of both worlds together in a way thats simple, sensibleand lets 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 (dont miss the baked beans). You might just find youre 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 in Ripe 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 of The Thrive Diet and Thrive Fitness, and professional vegan triathlete (Brendan Brazier Brendan Brazier)
jae steeles 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! jaes holistic approach encompasses more than the food we eatits about the entirety of our day to day livesthe 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. jaes 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 Cafe Candle 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 of The No Nonsense Guide to World Food and manager of the Toronto Food Policy Council (Wayne Roberts)
This is a follow-up Steele's 2008 Get 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 Star 2010-05-22)
This is Steeles second vegan cookbook, and the flavours are once again vibrant and exciting.
Toronto Star (Toronto Star 2010-06-16)
About the Author
jae steele is a registered holistic nutritionist whose first vegan cookbook was Get It Ripe (Arsenal, 2008). She also runs the popular vegan blog ?Domestic Affair.?