Description

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Ever since farmers first planted seeds 100,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for over 400 generations. Eating on the Wild Side reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmers market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.

About the Author

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Jo Robinson is the author or co-author of 14 books of nonfiction. Her research on pastured animals has been featured in the "New York Times," the "Wall Street Journal, Time, Mother Jones, USA TODAY, Men's Health," the "San Francisco Chronicle, Atlantic Monthly," and many other publications. She lives and works on Vashon Island, a rural island close to Seattle, WA.