Winner of the 2014 IACP Cookbook Honor in the group of ‘Food Matters.’

Another stage in the meals revolution–a radical way to select fruits & vegetables and reclaim the flavor and nutrients we’ve dropped.

Since farmers first planted seed products 10,000 years ago, humans have been destroying the vitamins and minerals of their vegetables & fruits. Unwittingly, we’ve been choosing plants that are saturated in starch and glucose and lower in vitamins, minerals, fiber, and antioxidants for a lot more than 400 generations.

EATING IN THE Crazy Part reveals the solution–choosing modern types that approach the nutritional articles of wild plant life but that also please the modern palate. Jo Robinson points out that many of the newly identified varieties can be found in supermarkets and farmer’s marketplace, and introduces basic, scientifically proven ways of planning that improve their flavor and nutrition. Predicated on years of technological research and filled up with meals history and useful advice, EATING IN THE WILD SIDE will permanently change just how we think about meals.