HOW TO BE A CONSCIOUS EATER (Workman Publishing, 2020, 270 pages, ISBN 978-1-5235-0738-2 $16.95 USD paperbound) is by Sophie Egan, Director of Health and Sustainability Leadership for the Strategic Initiatives Group at The Culinary Institute of America. She's written health articles for numerous publications, and authored "Devoured: How what we eat defines who we are". Her current book is promoted as a "radically" practical guide to making food choices that are good for yourself, others and the planet (ecosystems) by having accurate information to determine what's best – the basic criteria guiding lines. Stuff your mother probably never told you. It's divided into four parts: stuff that comes from the ground, stuff that comes from animals, stuff that comes from factories, and stuff that's made in restaurant kitchens. One of her charts deals with the Food Pyramid; another concerns water usage (it takes 660 gallons of water to produce one hamburger, 23 for a handful of almonds, and 7 for one potato). She also covers tap water, organic produce, food waste, pollination, olive oil, greenhouse gases, carnivores, processed foods, nutrition and restaurants. Quality/price rating: 90.