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Grub: Ideas for an Urban Organic Kitchen
Synopses & Reviews
In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.
Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-to-use organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.
With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.
"This smart, engaging work deftly blends polemic, lifestyle guidance and cooking expertise. The daughter of writer Francis Moore Lappé (Diet for a Small Planet) and medical ethicist Marc Lappé, coauthor Lappé wears her pedigree well, arguing passionately and articulately for the organic lifestyle (Terry is a chef and food justice activist). Early chapters explore how the advent of commercial agriculture and mass-manufactured food has led American eaters down a path to obesity and disease while undermining the local economies of farming communities and, in many cases, encouraging the exploitation of both labor and natural resources. The answer: to adopt a 'grub' lifestyle that is both healthy and ethical. The 'Seven Steps to a Grub Kitchen' chapter suggests readers commit more time to cooking and eating, and use local resources like co-ops and farmers markets, while describing how to best prep a kitchen with tools and pantry supplies. The recipes portion offers seasonal, international, health-conscious menus aimed at young, hip readers, with themes like 'Afrodiasporic Cookout' (Grilled Corn and Heirloom Tomato Salad, Shrimp and Veggie Kabobs, Fresh Green Beans, Good Grilled Okra, Ginger Beer) and 'Straight-Edge Punk Brunch Buffet (DIY)' (Spicy Tempeh Sausage Patties, French Toast with Blueberry Coulis)." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Lappé and Terry want to make sure this movement is not about exclusive tastes, privileged palates, or inflexible dieting regiments, but rather clarity, simplification, and self-empowerment when it comes to food." SustainableTable.org
"Grub suggests you can make change through consumer choices but this is not a book about aspiring. It?s authentic, practical and urgent." Ann Arbor Paper
Combining a straight-to-the-point expos about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-to-use organic kitchen, "Grub" brings organics home to urban dwellers.
About the Author
Anna Lappé is a nationally recognized public speaker, writer, and cofounder of the Small Planet Institute and Small Planet Fund. She is the coauthor of the national bestseller Hope's Edge: The Next Diet for a Small Planet.
Bryant Terry is a chef, food justice activist, and founding director of b-healthy! (Build Healthy Eating and Lifestyles to Help Youth), a New York City-based nonprofit. Bryant lives in Oakland, California.
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