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Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating (No Matter Where You Live) Paperback – June 1, 2010

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Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating (No Matter Where You Live) + Get It Ripe: A Fresh Take on Vegan Cooking and Living + Veganomicon: The Ultimate Vegan Cookbook
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Product Details

  • Paperback: 240 pages
  • Publisher: Arsenal Pulp Press (June 1, 2010)
  • Language: English
  • ISBN-10: 1551522543
  • ISBN-13: 978-1551522548
  • Product Dimensions: 9 x 8 x 0.7 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,070,238 in Books (See Top 100 in Books)

Editorial Reviews


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 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 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 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 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 Steele’s 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.?

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Anna on June 19, 2010
Format: Paperback Verified Purchase
She's done it again! I found Jae Steele's first cookbook in a cool little bookshop while I was on holiday in Canada - it quickly became my favourite cookbook, and I've given at least five copies of it as gifts. I've only had my copy of this new volume for a few days but I can already tell that I will love it just as much. To be honest, I haven't read the essays in front, I probably will some time, but they aren't what holds my interest. What I like about Jae's books is the way she combines healthy foods into utterly yummy recipes. She has a real talent for finding tasty combinations that are new to me, things I hadn't thought of before that turn out to be just what I wanted to eat - and I've been a fairly serious vegetarian cook for about 25 years now. Also I find her recipes are forgiving and easy to adapt so that I can use the ingredients I want to use and get good results.

Her wholegrain baking has been a revelation to me - I love baked goods, but I do so much better on a not-too-rich wholegrain diet and her muffin & cookie recipes in particular are an awesome way to get these two particular ends to meet. I've not found another wholegrain baking recipe-author who has been able to achieve the balance between health and scrumptiousness as well as Jae has. The strawberry rhubarb muffins in Ripe From Around Here are a subtle delight - not too sweet, the flavours of the fruits mingle beautifully and go so well with the wholegrain spelt muffin. I made a batch today that has been nearly finished already and I've had requests for another batch tomorrow!

I've tried several other recipes from this book so far, and each one has been a delight.
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4 of 4 people found the following review helpful By John P. Plummer VINE VOICE on June 17, 2010
Format: Paperback Verified Purchase
jae steele's first cookbook was a delight, presenting her unique spin on health-conscious veganism. However, she has surpassed herself with this sophomore effort. The introductory sections provide clear guidance through the jungle of issues which arise when one tries to cook and eat in a local, sustainable, ethical way. jae allows for complexity, and encourages her readers to examine the information and make their own conscious choices. Her recipes teach the practical application of the material covered in the earlier chapters. We have made several recipes (the tomato-chard bake, pad thai in the raw, mexican stuffed peppers) so far. Not only have the dishes been excellent and easy/quick enough for a worknight, but most of the ingredients came from our garden or our weekly community supported agriculture share. Whether you care about food politics, good recipes, or both, jae's book is a must-have.
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3 of 3 people found the following review helpful By Midwest Book Review on July 10, 2010
Format: Paperback
Registered holistic nutritionist Jae Steele presents Ripe From Around Here, a cookbook designed to promote the value of organic and local vegan foods - not only for personal nutrition and health, but also to promote a positive, self-sustaining way of life in harmony with the planet. The first section is packed with tips, tricks, and techniques for finding fresh, healthy, and local ingredients; the second section is packed with recipes and illustrated with a handful of color plates. Recommended culinary creations range from Blueberry Peach Pancakes to Sesame Arame Broccoli Salad to Roasted Ratatouille, Chai Pumpkin Seed Cookies, and much more. A treasury for vegans, or anyone interested in promoting healthy, eco-friendly eating, Ripe From Around Here is highly recommended.
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