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The Real Food Revival, by Sherri Brooks Vinton
Get Free Ebook The Real Food Revival, by Sherri Brooks Vinton
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From Publishers Weekly
Starred Review. We long for days gone by, when farmers were plentiful and prosperous, produce was free of chemicals and cows weren't mad. What can we do to return to safer, more flavorful and natural food? Vinton and Espuelas answer that question via this information-packed, well-written volume. The authors aren't dietitians, but they are excellent researchers and top-notch storytellers who love delicious food and believe it should not come at a cost to our health and to farmers' livelihood. They track the effects post-WWII industrialization has had on our food chain (sick animals, damaged land and oceans) and the unreal food that results. And they exhort us to consider that our food-shopping choices can transform not only our meals, but our landscape, society and culture, too. Profiles of independent farmers, bakers and cheese makers are inspiring (and include contact information). Grocery store aisle-by-aisle primers on food-centric terms and labels explain, for instance, the difference between "artesian well water," "mineral water" and "spring water," or the reasons why "corn-fed beef" isn't as wholesome as it sounds. This book gives readers tools for change, offering hope for a future rife with sustainable and flavorful food. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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From Booklist
Americans have become so used to shopping for food at supermarkets and giant discount warehouses that they have utterly lost the connection between food producers and those who eat what they produce. The authors of this treatise advocate for consumers to become aware of the food they eat, where it comes from, and how it's processed before it reaches their tables. They caution against consumer acceptance of genetically modified products. They suggest that wise consumers seek out local dairy producers and that they cultivate productive relationships with purveyors of meats and seafood. Taking this a step further, Vinton and Espuelas outline how consumers can effect positive change through co-ops and buying clubs. Interspersed among these prescriptions are profiles of farms and food suppliers involved in the promotion of sustainable agriculture and animal husbandry. An inventory of relevant books and a list of online resources help readers put in practice the book's food selection principles. Mark KnoblauchCopyright © American Library Association. All rights reserved
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Product details
Paperback: 304 pages
Publisher: TarcherPerigee (June 16, 2005)
Language: English
ISBN-10: 1585424218
ISBN-13: 978-1585424214
Product Dimensions:
6 x 0.8 x 9 inches
Shipping Weight: 13.6 ounces (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
11 customer reviews
Amazon Best Sellers Rank:
#712,855 in Books (See Top 100 in Books)
I strongly recommend this book--it's advice is golden. Solid information about finding foodstuffs that are actually, you know...FOOD. The real stuff, not Frankenfoods. Grown or raised without genetic manipulation, chemicals, hormones, or medications; processed without questionable additives.The book is easy to read and cuts right to the chase with information about what to look for, what to look out for, and why; along with profiles of producers and processors, questions to ask of vendors, and a handful of helpful recipes. Even though the secondary heading on the cover reads "Aisle by Aisle, Morsel by Morsel," this is not one of those books that lists chapter after chapter of individual food items, producers, and/or vendors. Rather, the emphasis is on showing you how to easily and reliably source real foods for yourself, so you will always have the upper hand regarding the foods on your table. As a result, although copyrighted in 2005, it is still current and likely to remain so for some time--if anything, it is even more relevant now than when it was first published.
I thought I was a well informed consumer, but this book filled me with even more knowledge and understanding of all of the decieving food lingo out there. It busted some major foody myths as well. Such as, "free range" and "antibiotic and hormone free chicken"! What GMO's truly are and what their future ramifications might be. Fascinating and shocking revelations on Food additives, surplus crops, and a breakdown of confusing FDA babble on prepackage/prepared items. Do have a pen and paper beside you as well. The author provides you with internet locations of all the wonderful sustainable products she details. Products like grass fed beef, cheeses, heritage breeds, and organic produce can all be sourced from this book. The Real Food Revival explains how the food industry conglomerates took a wrong turn about 50 years ago and what some farmers are doing, and really what we as the consumers need to be aware of to reclaim what we deserve! Truly delicious and sustainable real food. As someone who believes that "You are what you eat" I am so grateful for the information I found in this book. I feel empowered when I shop now. I am much more well versed on the tricky jargon of food labels. I highly recommend this book!
I was so impressed that I bought 6 additional copies to give to close friends. It's not preachy or radical, just wholesome information. Like the other reviewers, I was appalled of what I learned about food and livestock production, it's impact on the environment thus our economy. I particularly laud the German, French, and Japanese governments for the food production actions they are taking to protect their people. The EU is also instituting humane legislation for chickens that has a deadline of 2012. I consider the current pertinent laws a blatant selling out of the American peoples' health by the USDA and FDA (not from content from this book, but other books and web searches) through lobbying antics by mega international food and chemical producers (most started here and then went international). I also quit Splenda (as a RN I had been one of its strongest proponents to diabetics and overweight persons) and went back to sugar (now organic) and will soon try stevia. I think each of us has a responsibility to make our consumer demands for healthy products well known by no longer purchasing unhealthy food products and notifying our local, state and federal government officials of the same, including the USDA and FDA. Unfortunately money or political votes seem to be the only way to get a message through nowadays. As an aside, Monsanto and the US government own a shared patent on technology that renders a plant's seeds sterile so they cannot be saved for future plantings. Sounds like a bad science fiction movie or a take off from Logan's Run (1976) or a more accurate Soylent Green (1973), but it's really true. In the latter movie, when Charlton Heston says the freeze dried company developed its technolgy for soylent green in Norfolk,VA, I about flipped out that 1973 Hollywood even knew my hometown existed.
Whether you're like me and you were outraged by "Fast Food Nation" and "The Future of Food," or like the author of this book, you simply miss the taste of your grandmother's home-grown peaches, this book is an excellent resource on how to eat Real Food. By Real Food, the writers mean food that is not genetically modified, grown with harmful chemicals, or overly processed. The writers take you through the grocery store, aisle by aisle, explaining exactly what terms such as "free-range," "antibiotic-free," "USDA inspected," and "natural" really mean. It is eye-opening as well as interesting. One thing I particularly like about this book is that the writers do not insist that you must be vegetarian or vegan. They include plenty of information on buying meat, dairy, and eggs that are healthy and sustainable.
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