While traveling the States leading workshops on the craft of making sauerkraut, Sandor met people participating in what he calls “underground food movements.”
In short, he met Food Renegades. And lots of them. These are the people struggling to keep food traditions alive, the people finding their way out of the corporate/industrial food maze and taking control of their own health and nutrition.
This book was born.
This book is NOT an expose on what’s WRONG with America’s food system. Rather, it’s an empowering look at the heroic efforts people are making to preserve traditional, real foods. With stories and anecdotes from around the globe and practical recipes for the truly adventurous, Sandor Katz documents the Real Food Revolution in a compelling and engaging way.
He begins with a chapter on local and seasonal food, contrasting it to what he calls “constant convenience consumerism.” He isn’t afraid to call it like he sees it, and he makes a great case for moving towards a more local food economy. Food miles, food security, food sovereignty, taste, and pleasure all enter into his equation.
In the following chapters, he covers:
- Saving seeds as a political act and saying NO to GMOs
- Land and labor struggles
- An introduction to the concept of Slow Food
- The growing raw milk underground
- The relationship of food to healing
- Plant prohibitions & laws against nature
- Humane meat and vegetarian ethics
- Foraging for food
- Water rights
Really, the scope of the work is amazing when you think about it.
Here are a few of my favorite quotes from the book:
The contrast is stark: community-based self-sufficiency and economic democracy is replaced by homogenized corporate consumerism, and in the name of hygiene and “free trade.” Free trade of locally produced goods among people at the community level is outlawed, in favor of a global free trade among huge corporations. (page 146)
Traditional foods can be saved not by preaching ideology, insists Petrini, but only by reviving pleasure….We have to rediscover the value of taste and understand that at its root, taste is connected to pleasure. Taste is pleasure that reasons, or knowledge that enjoys. Nice, eh? (page 132
For most people in most places throughout time, the food available has been organic and local. (page 29)
If you haven’t read this book yet, I highly recommend you get your hands on a copy. You can buy it online here for a mere $14 (truly a bargain, given the depth of his coverage and the pages of additional resources Katz lists at the end of every chapter), or you could see if your local library or a friend has a copy for you to borrow.
This post is part of today’s Fight Back Fridays blog carnival, hosted right here at Food Renegade. For more posts about the Real Food Revolution written by lovers of SOLE (Sustainable, Organic, Local, Ethical) food, recipes, anecdotes, etc, be sure to check it out!
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