Grub

Ideas for an Urban Organic Kitchen

Anna Lappé and Bryant Terry with a foreword by Eric Schlosser

From making healthy food choices and preparing mouth-watering meals, to unmasking corporate flimflam and supporting sustainable farming, here is the complete guide for the young, the hip, the socially tuned-in - and for all who want to eat real food.

In the past few decades, organic food has moved out of the patchouli-scented aisles of food co-ops and into over three-quarters of conventional grocery stores. Hand-in-glove, more and more of us are becoming aware of the social, environmental, and health benefits of organic eating, independent farming, and promoting “fair food.”

Combining a straight-to-the-point exposé about the fake food filling our supermarkets and the compelling reasons for choosing organic, local, “fair” food, Grub helps all of us become a part of one of the most hopeful movements of the new century: a revolution in food and farming that is best for our bodies and the earth.

With spirited and practical how-to’s for creating an affordable, easy-to-use organic kitchen and dozens of delectable recipes, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. From the Valentine’s Day Decadence Dinner to the Straight-Edge Punk Brunch Buffet, Grub includes over a dozen menus paired with soundtracks to cook (and party) by and artwork and poetry evoking the spirit of Grub.

If organic food has a user’s guide, this is it.

Visit the Grub website for info on hosting a Grub party, ordering Grub gear, and selected recipes, and more.

Reviews

“Ingenious.” -- The New York Times Magazine

“Anna Lappé and Bryant Terry set the stage for good eating.” -- San Francisco Chronicle

“This smart, engaging work deftly blends polemic, lifestyle guidance and cooking expertise.” -- Publishers Weekly

“Putting Grub: Ideas for an Urban Organic Kitchen on the cookbook shelf is a good thing.” -- Kansas City Star

“Every movement needs its revolutionaries and spokespersons, and in the growing crusade for a healthy, ethical, and “fair” food system, Bryant Terry and Anna Lappé happen to be both.” -- Sojourners

“In Grub, Lappé and Terry dish up the social, political and economic impact of our food choices with a side serving on how we can improve our health and the health of our communities. They do it all with mad flavor, the sensibility of artists, activists and healers.” -- AlterNet

“Nowhere is the word on organics so crisply packaged, smartly written and packed with updated research as in this inviting new book.” -- Good Times Weekly

“I love this book. Grub is fresh and fun, as well as informative. Its wisdom runs ancient and deep, while being right on target for a new generation.” -- John Robbins, author of Healthy at 100 and Diet for a New America

“This cookbook is multifaceted, fun, interesting, politically thoughtful, and has great recipes. Excellent work! I’m delighted to be credited for a ’soundtrack’ of some of my favorite music.” -- Annemarie Colbin, Ph.D., Founder, Natural Gourmet Institute for Health and Culinary Arts

“With Grub, Anna Lappé and Bryant Terry generously share their inspired vision and tasty grooves; encourage us to turn our fears and anger into aspiration and positive action; and set our home planet on the road to recovery.” -- Peter Berley, chef and author of Fresh Food Fast and The Modern Vegetarian Kitchen

“The book is really, really great. The colorful photo of the asparagus on the cover drew me in. I love the recipes, and the Community Food Audit is a great idea. There are tons and tons of resources in the book as well, which is great.” -- Christine Gibson, National Grassroots Coordinator, World Hunger Year, Inc. (WHY)

“Grub is a fantastic introduction to what real food means - to our bodies, our taste buds and the world around us. Great recipes, great insight, and a wonderful primer.” -- Alex Jamieson, chef and author of The Great American Detox Diet

“The most exciting part of Grub is its underlying objective: to build community around a just and sustainable food system. Grub is the ideal guide to hosting conscious dinner parties, complete with recipes and discussion starters, making this book not only informational, but a fantastic catalyst to taking the next step in rescuing our food system!” -- Ryan Zinn, National Campaign Coordinator, Organic Consumers Association

Table of Contents

Figures
Foreword
Opening Note

Part One
Chapter One: The Six Illusions
Chapter Two: The (Not So) Great American Experiment
Chapter Three: Ordering the Wake-Up Call

Part Two
Chapter Four: Grub 101
Chapter Five: Health 411

Interlude: Cheat Sheet for the Cocktail Party

Part Three
Chapter Six: Seven Steps to a Grub Kitchen
Chapter Seven: Out of the Kitchen, Into the Fire

Menus
Getcha Grub On
Summer
Fall
Winter
Spring

Resources
Ideas for Action
Contributors
Acknowledgments
Notes
Bibliography
Index
Community Food Audit