The Real Food Revival by Sherri Brooks Vinton

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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.



About Sherri Brooks Vinton

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Sherri Brooks Vinton is the author of Storey’s bestselling Put ‘Em Up as well as Real Food Revival. She is a member of Slow Food, Women Chefs and Restaurateurs, the Northeast Organic Farmer’s Association, International Association of Culinary Professionals, and Chefs Collaborative. She gives talks and workshops across the country on how to reclaim the food chain and writes a monthly newsletter, “Sustainable Solutions,” for followers of the Slow Food movement. She lives in Connecticut.
Published June 16, 2005 by Tarcher. 308 pages
Genres: Health, Fitness & Dieting, History, Religion & Spirituality, Crafts, Hobbies & Home, Cooking, Science & Math. Non-fiction

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They track the effects post-WWII industrialization has had on our food chain (sick animals, damaged land and oceans) and the unreal food that results.

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