Title

  • The Revolution Will Not Be Microwaved

Author

Publisher

The Revolution Will Not Be Microwaved

Inside America’s Underground Food Movements

Overview

From the publisher

Food in America is cheap and abundant — and also often bland, devoid of nutritional value, and produced without regard for anything beyond the corporate profit margin. As consumers, we opt for convenience, but the tradeoff is that we know almost nothing about how our food is grown, where it comes from, or whether it’s good for us.

The Revolution Will Not Be Microwaved takes on Big Food by profiling grassroots activists who challenge the way we think about food. From community-supported local farmers to raw-milk producers forced to fly under the radar of Big Government, this book shows how ordinary people can find their way out of the corporate food maze and take direct responsibility for their own health and nutrition.

Read a review of this book

The Revolution Will Not Be Microwaved

Read an excerpt from this book

The Revolution Will Not Be Microwaved

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice