Say good-bye to flavorless tomatoes, mealy apples, and "mystery meats." Say hello to the way food used to taste-and still can.
The Real Food Revival is a book of celebration and indulgence, an ode to culinary delight, and an indispensable reference guide for food lovers everywhere. It takes you through the delicious process of filling your pantries (and tummies) with Real Food. Simply put, Real Food is: delicious, produced as locally as possible, sustainable, affordable, and accessible.
In The Real Food Revival, readers will learn how to find Real Food wherever they shop, and how to navigate the jargon-organic, eco-friendly, fresh, fresh-frozen, cage-free, GMO-free, fair-trade, grass-fed, grain-finished-in order to make meaningful choices. The book also informs readers about alternative Real Food sources such as CSAs (Community Supported Agriculture systems), direct-from-the-farm, and the Internet.
{"itemData":[{"priceBreaksMAP":null,"buyingPrice":15.39,"ASIN":"1585424218","isPreorder":0},{"priceBreaksMAP":null,"buyingPrice":9.6,"ASIN":"B004AYCX1Q","isPreorder":0},{"priceBreaksMAP":null,"buyingPrice":11.51,"ASIN":"1596913428","isPreorder":0}],"shippingId":"1585424218::YeUpNj38wtRKxjeI2M70uyCvwneb1Brp%2FBzGEmyVjpC%2FjFHY%2FSdlwsEjbZCm9TqyhoJNFv95NtM8mdN2Yoa6rdbYp298GAR0Npyf3n0cubM%3D,B004AYCX1Q::ch26fAhDQF7eMM6%2BlRIeEee%2BvVfoBdk7lWj89Fl3IIYGU%2FuwSl0io0OuZnFz4o6J6LGUjEwKHgsB1kBUGFFEUuR1zwx1JrnGUd6L5fBHH6%2BcpfSjJs5VLg%3D%3D,1596913428::v2gPIC7T6CXHFTzmd5ifnbhnLVoj4IbWgUGeIgpFpZJHCbZwmMY26H63mg8QrA7hbbmIkV8gUbiZUFj7q2suzhDuCoEEVaDahu5eiGxZfZQ%3D","sprites":{"addToWishlist":["wl_one","wl_two","wl_three"],"addToCart":["s_addToCart","s_addBothToCart","s_add3ToCart"],"preorder":["s_preorderThis","s_preorderBoth","s_preorderAll3"]},"currenyCode":"USD","shippingDetails":{"xz":"same","yz":"same","xy":"same","xyz":"same"},"tags":["x","y","z"],"strings":{"addToWishlist":["add to wishlist","Add both to Wish List","Add all three to Wish List"],"addToCart":["Add to Cart","Add both to Cart","Add all three to Cart"],"showDetailsDefault":"Show availability and shipping details","shippingError":"An error occurred, please try again","hideDetailsDefault":"Hide availability and shipping details","priceLabel":["Price:","Price for both:","Price for all three:"],"preorder":["Pre-order this item","Pre-order both items","Pre-order all three items"]}}
About Sherri You might expect a food epiphany to strike in the kitchen, at the table, maybe in the market. For Sherri Brooks Vinton her 'aha' moment came on the back of a motorcycle. A cross-country tour brought her face-to-face with the negative impacts of industrial agriculture and compelled her to trade in her career as a dot .com executive to begin a quest for food raised with integrity.
Sherri's discussions and workshops on "how to reclaim the food chain" have been offered at a variety of venues across the country. She is honored to have been featured on a number of radio programs including WHYY's "A Chef's Table" and television programs such as "Living Fresh" on Discovery's Health Channel. Sherri is a frequent contributor to Edible Nutmeg. Her monthly newsletter, "Farm Friendly," is a resource of advice and recipes for anyone who wants to join this exciting food movement.
Sherri is a former Governor of Slow Food USA and is a member of Women Chefs and Restaurateurs, the Northeast Organic Farmers Association, International Association of Culinary Professionals, and Chefs Collaborative.
Sherri is currently touring with her new book, Put 'Em Up! which is an eater's guide to preserving the harvest. For more information about Sherri or to sign up for her newsletter, Farm Friendly, visit http://www.sherribrooksvinton.com
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!
This book opened my eyes -- I love great food and I want to be a good citizen, but I always thought "eating right" meant eating "wholesome" but tasteless food. The authors have researched the (sorry) state of our food chain, what we as consumers can do about it, and in the end, offer a hopeful and practical approach to eating well and doing right by our planet. I can't help but think that they love luscious eating as much as I do. What really surprised and inspired me was the idea that by changing my behavior just a little bit, I could have a significant impact on the environment, farmers, and animals, while significantly increasing my access and enjoyment of great food. Whereas books about "good" food tend to be impractical paeans to an idealized world that no one can live up to, The Real Food Revival seems like a sensible road map to great eating and responsible living. Good choice for both foodies and crunchy granola types.
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.
Speaking of eating... I INHALED this book this past week. I LOVED it. I wholey appreciated the accessibility of the tone - not preachy or judgemental - but simply spelling out the truths in a down-to-earth manner. It is an engrossing and informative book! I have a new outlook on the way food is manufactured and processed in our country. I particularly liked the meat section. I've been telling everyone in my family about the dime under the so-called free range chickens. I've always heard about all the steroid and antibiotics in our meats, but I never really understood how they got in the animals. Now I know CORN is the culprit! And now I'll never look at HFCS the same way again! After reading this book, I've committed myself to going to the farmers market more, drinking less soda, and I'm even considering joining a co-op. I hope this book affects many people.
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.Read more ›
