It is food as pure corporate commodity.
- About Sandor Ellix Katz.
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We all deserve much better than that. From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition.
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Sandor Ellix Katz is a fermentation revivalist. Recipe list Acknowledgments Introduction 1. Local and seasonal food versus constant convenience consumerism 2. Seed saving as a political act 3. Holding our ground : land and labor struggles 4. Slow food for cultural survival 5. The raw underground 6. Food and healing or, Beware the neutraceutical 7. Plant prohibitions : laws against nature 8. Vegetarian ethics and humane meat 9. Feral foragers : scavenging and recycling food resources See All Customer Reviews.
The Revolution Will Not Be Microwaved By Sandor Ellix Katz
Shop Books. Add to Wishlist. USD Sign in to Purchase Instantly. Explore Now. Buy As Gift. Overview An instant classic for a new generation of monkey-wrenching food activists. About the Author Sandor Ellix Katz is a fermentation revivalist. Table of Contents Recipe list Acknowledgments Introduction 1.
The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements
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To the uninitiated, finding and eating wild mushrooms can be a little scary, but also To the uninitiated, finding and eating wild mushrooms can be a little scary, but also a fun and delicious experience. About the Author Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation.
Live fermented foods are critically important to human health, and are central elements of many different culinary traditions. Library Journal- This is the story of the consumer revolution against globally industrialized agriculture and corporate domination of food production, processing, and distribution systems. Katz Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods asserts that there are alternatives to the dead, unhealthy, homogenized food commodities this system provides.
He visited farmers' markets, food cooperatives, and communities in search of local initiatives that restore traditional food production and distribution methods and revive local economies. Katz found a broad movement of people and organizations involved in preserving native varieties, practicing humane and sustainable treatment of land and animals, supporting local producers and marketers, and using food to improve health. Of particular note is the rapidly growing 'slow food' movement, which rejects standardized fare and focuses instead on cuisine that has served ethnic and cultural preferences in the past.
Each chapter cites references for further reading and organizations involved in keeping the programs active.
This work is sure to enlighten readers and motivate many to join the revolution. It's a friendly manifesto of one man's commitment to keeping his mind where his mouth is.
In his informal narrative Katz manages to convey a vast amount of complex information in an accessible way. By sharing his personal journey including his own share of contradictions and hypocrisies Katz allows readers to identify with him as a food lover trying his best to grapple with the responsibility of conscientious eating, while delighting in its pleasures. From seed-saving as a political act to the role of food in healing, it's an invaluable handbook. A passionate crusader, Katz is also funny, quirky and eminently likable. Each chapter contains one of his low-tech recipes and ends with multiple resources pages including supportive books, films and organizations.
The people we meet in this book are reclaiming their right to not only eat healthy, wholesome food but are asserting their right to grow and produce what they eat for themselves and offer for sale. If your friends and family refer to you as a "foodie" then when you read Katz's book you will meet people who are journeying along a similar path. From road kill gourmets to bread club members, the people you encounter while reading Katz's book have rejected the mass industrial food complex that dominates North American food choices.
Katz introduces us to people who know there are choices and who are willing to act upon that knowledge.
The Revolution Will Not Be Microwaved | Wild Fermentation :: Wild Fermentation
Taking charge of your food supply, even in a small way, is a liberating and healthy act. Zesty politics, delicious democracy, and satisfying grassroots action. Devour this book. I already buy my milk fresh from the farm next door, but after reading this, I'm ready to be a card-carrying member of the raw milk underground. Read it before you go shopping again! Price Foundation and author of Nourishing Traditions. It points us not only to eating in a new way, but thinking in a new way. I hope it will be widely read.
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You may end up setting up an underground food market, where people can sell bread that they bake in their own ovens and milk that isn't tampered with by government regulations. You'll gather dandelion leaves, chickweed, mushrooms, prickly pear or whatever else grows in your own backyard. You'll school yourself in herbal healing, live in raw food decadence, get involved in a grassroots land-rights movement or finally take more than five minutes to savor a meal with friends. Help Centre. My Wishlist Sign In Join. Be the first to write a review.