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The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements Paperback – November 1, 2006


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Frequently Bought Together

The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements + The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World + Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Price for all three: $53.70

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Product Details

  • Paperback: 400 pages
  • Publisher: Chelsea Green Publishing (November 1, 2006)
  • Language: English
  • ISBN-10: 1933392118
  • ISBN-13: 978-1933392110
  • Product Dimensions: 9 x 6.1 x 1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #506,035 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Katz (Wild Fermentations) strives for total inclusiveness by writing about every challenge to the "chemical-driven agricultural mainstream" he can think of from the protests against genetically modified plants to the fight to legalize unpasteurized milk, with slow food, veganism and supermarket dumpster diving thrown in for good measure. But he addresses the issues in simplistic, agitprop terms, describing a world where the government collaborates with profit-driven corporations to flood the market with unnatural foods that are killing people. Even the criminalization of marijuana is characterized as an act of agricultural hegemony comparable to the Inquisition. Katz wants to challenge this state of affairs with a multicultural agrarian uprising, and writes with moving sincerity about how his own experiences on a queer-friendly commune in Tennessee have shaped his politics. He ends each chapter with a list of organizations to contact for more information, as well as several recipes that exemplify his low-tech, all-natural approach—his pesto, for example, is made from chickweed picked in the wild. At times, the calls to re-embrace mother earth and "cherish the biota in all its glorious diversity" become hyperbolic, but Katz's comprehensive reporting is sure to mobilize any reader on at least one issue. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"A perfect introduction for the eager eater aiming to blend a dose of conscientiousness into his or her daily soup and bread, this book is thorough, instructional, and encouraging. 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."--Slow Food Snail



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. Recommended.




"If you wish to reclaim a connection to the food you eat, consider Sandor Katz' (author of Wild Fermentation) newest book. The Revolution Will Not Be Microwaved champions various causes against our modern food supply. 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."--Mail Tribune

(Rebecca Wood)

"Sandor Ellix Katz's book The Revolution Will Not Be Microwaved introduces us to people who moving the field closer to the table. 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. Taking charge of your food supply, even in a small way, is a liberating and healthy act."--Permaculture Kitchen



"This work is sure to enlighten readers and motivate many to join the revolution. Recommended."--Library Journal



"What's for dinner? Zesty politics, delicious democracy, and satisfying grassroots action. Devour this book."--Jim Hightower, radio commentator and author



"The politics and ethics of food production and consumption touch all of our lives, and there are too few books on the subject. The Revolution Will Not Be Microwaved is packed with good information and ideas. 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!"--Eric Robbins, Apple Valley Books, Winthrop, Maine



"Don't miss this remarkable manifesto."--Sally Fallon, president of the Weston A. Price Foundation and author of Nourishing Traditions



"Sandor Katz has given us a refreshing, wholesome, wise book on something that affects all our lives. It points us not only to eating in a new way, but thinking in a new way. I hope it will be widely read."--Howard Zinn, author of A People's History of the United States



"The Revolution Will Not Be Microwaved is a deeply nutritious book."--Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets



"Most importantly, in teaching us about these movements, Katz inspires us to take it a step further, whatever our food persuasions may be. 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."--Sopaipilla, Earth First!


More About the Author

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).

Customer Reviews

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I highly recommend it to any foodie, activist, or citizen of the U.S.
Tanya M. Einhorn
Along with "Wild Fermentation" Katz's books are both inspiring non-manifestos, and practical guides to revolutionary living.
T. Hall
The Revolution Will Not Be Microwaved is concentrated, intelligent research as well as compelling, passionate storytelling.
T. Short

Most Helpful Customer Reviews

75 of 75 people found the following review helpful By T. Short on January 16, 2007
Format: Paperback
in a time when spinach could be deadly, and cloned animals might be ground into that next Big Sandwich,

there is an underground revolution happening, and it's happening all over the world. folks are making possibly-unnoticed-but-radical choices about food. they choose not to let corporations and government dictate what and how they must eat, because when food choices are taken out of the hands of the people, the people lose.

in this textbook for the revolution, Sandor Ellix Katz examines the intricately interwoven web that is our food supply. from water and land rights to bake sales, "free trade," and free food, he shows the damage done when big government (big brother) and big business make our food choices for us. the book uncovers a whole lot of the story that they would prefer we not know, and shows how tied together it all is ~ history, ecology, economy, ethics, civil rights, big vs. small, corporate vs. community, seed laws and plant prohibitions, down to even the most basic right of putting in your mouth something you feel like eating, and maybe sharing it with a friend. the picture seems mighty bleak. but that's where the revolution comes in; people everywhere continue to join around the table ~ the very basis of culture itself ~ not to let the powers-that-be separate them from their food supply. for survival, for nutrition, for connection, for charity, for protest ~ for pleasure (!), folks are keeping food traditions alive, or exploring them for the first time. they're holding onto age-old agricultural practices (like seed saving), and creating new solutions to food waste (like dumpster diving and road-kill salvage!).
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48 of 49 people found the following review helpful By Tanya M. Einhorn on December 13, 2006
Format: Paperback
The Revolution Will Not Be Microwaved follows on the heels of Sandy's Wild Fermentation. True to form, Katz writes in a flowing conversational tone that allows the reader to engage with the text in a comforterable way. The Revolution Will Not Be Microwaved follows stories from underground food activists world wide, including farmers and food producers. Did you know that it is illegal to sell raw milk across state lines, and in some states it is illegal to sell it at all? Sandy carefully examines the cultural and political ramifications of such regulations. The tone of the book is solution based; rather than simply ranting about everything that is wrong with our food system, he presents examples of what you can do to create change in the system, or ways to go around the system. As a professional chef, I found this book inspiring to read, and feel that it will motivate me to be a more conscious consumer of food and other products. I highly recommend it to any foodie, activist, or citizen of the U.S.
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"What is for supper?" is a short question with a long history of many answers. "Why is it for supper?" is more recently and less frequently asked. One long answer is The Revolution Will Not Be Microwaved, a fresh evaluation of how the other half of America eats, that is, the other half of one-percent.

Sandor Ellix Katz, author also of Wild Fermentations, examines our food choices, challenging us as would a moral philosopher, and inspiring us as might a romantic poet. But unlike poetry and philosophy, his texts are thoroughly researched and extensively footnoted. Scholarly without being stuffy, he ponders the social, political, ethical and environmental consequences of the foods we choose to eat, of the foods we choose not to eat, and of even our very acts of choosing. Food for thought about food.

Each chapter offers a wholesome essay that can be read independently of the others. Though inexpensive for a book of nearly 400 pages, its binding is especially durable. If separated physically from the whole, the leaves of each chapter stay bound together. This reviewer speaks from experience, having extracted entire chapters in this manner to distribute among friends.

Such portability is an appealing feature precisely because the topics are so diverse that few readers could possibly find the entire book relevant to their lives. Chapters such as these: Seed saving as political statement. Seeking and drinking raw cow's milk as acts of civil disobedience. The corporate takeover of natural foods, and the USDA makeover of organic foods. Whole food as healer, and processed food as killer. Medicinal herbs, including marijuana, as not just alternatives to pharmaceuticals, but their very basis. Pure and free water as birthright, now imperiled by pollution and privatization.
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20 of 20 people found the following review helpful By anonymous on December 15, 2006
Format: Paperback
This book is magnificent. I love Katz's depth of knowledge, his openness in talking about his own experiences, his exuberance and enthusiasm, and his well-informed outrage at the actions of corporations and governments in disrupting the very basis of our lives.

He tells us how they now want to interrupt and insert themselves into the final life cycle domains that they had been excluded from - procreation and food growing. It's appalling and so opposite to what life and sustainability are all about. It's hard to imagine the leaders of these corporations being so short sighted and ultimately so destructive of their own well-being.

And I love the recipes in both his books - the joy he infuses into the process, his ability to impart a deeper understanding of it all, and especially how he makes room for casualness and playfulness in working with food.

We are fortunate in having Sandor sharing his wisdom with us.
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