The Real Food Revival

Images Eating…hmmmm….definitely my favorite hobby. So how do we do it without filling our body with crap? It’s such a pain to figure out what we’re supposed to eat or not. So much easier just to grab some fast food and munch away in front of the TV. Don’t get me wrong, I am definitely a lover of Le Big Mac. But lately, I’ve been trying to eat healthier. I notice fruits and vegetables are happier in my tummy than fatty fried foods. I’m not as sluggish or sleepy. But how do I find those deliciously REAL fruits and veggies that I remember from yesteryear? The ones that smelled real, that tasted real? How about the meat? I grew up working from time to time with my grandfather in a meat market. How are the animals raised? What kind of sugars are injected into my food? Ahhhh….the endless amount of questions.
Have no fear….there is help for all us lay-persons. “The Real Food Revival: Aisle by Aisle, Morsel by Morsel,” written by <A HREF=";Sherri Brooks Vinton, one of the leaders of Slow Food New York, and co-author Ann Clark Espuelas. These wonderful women have gathered an extremely informative collection of information on how to find, eat, and enjoy real food, complete with a nice handful of recipes. We all know it isn’t always easy or cheap to eat healthfully, but “The Real Food Revival” is indeed imperative to own, dishing out valuable notes on the wheres, whens, hows, whats, and what-nots, complete with essential websites and helpful hints from farmers and ranchers. This is not a stuffy science book, but a gem written by two REAL people who are passionate about food. Check it out, you just might learn something. I did. In fact, just this morning I walked over to the Borough Hall Green Market and picked up some deliciously earthy vegetables, which I’m planning to gobble up tonight and tomorrow. Ahhhh, I feel healthier already.

One Reply to “The Real Food Revival”

  1. My health dramatically improved as I eliminated hydrogenated oils, white sugar, white flour, and aluminum from my diet. Not eating pesticides and things that died a long time ago also seems like a great idea. When will people stop believing otherwise? You seem to have found a book that does for food what John Taylor Gatto does for the field of education!

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