Chelsea Green Publishing

The Revolution Will Not Be Microwaved

Pages:400 pages
Size: 6 x 9 inch
Publisher:Chelsea Green Publishing
Paperback: 9781933392110
Pub. Date November 15, 2006
eBook: 9781603580175
Pub. Date November 15, 2006

The Revolution Will Not Be Microwaved

Inside America's Underground Food Movements

Availability: In Stock

Paperback

Available Date:
November 15, 2006

$20.00

Availability: In Stock

eBook

Available Date:
November 15, 2006

$20.00 $16.00

An instant classic for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as pure corporate commodity. We all deserve much better than that.

In The Revolution Will Not Be Microwaved, author Sandor Ellix Katz (Wild Fermentation, Chelsea Green 2003) profiles grassroots activists who are taking on Big Food, creating meaningful alternatives, and challenging the way many Americans think about food. From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition.

REVIEWS AND PRAISE

"This work is sure to enlighten readers and motivate many to join the revolution. Recommended."--Library Journal

"What's for dinner? Zesty politics, delicious democracy, and satisfying grassroots action. Devour this book."--Jim Hightower, radio commentator and author

"The politics and ethics of food production and consumption touch all of our lives, and there are too few books on the subject. The Revolution Will Not Be Microwaved is packed with good information and ideas. I already buy my milk fresh from the farm next door, but after reading this, I'm ready to be a card-carrying member of the raw milk underground. Read it before you go shopping again!"--Eric Robbins, Apple Valley Books, Winthrop, Maine

"Don't miss this remarkable manifesto."--Sally Fallon, president of the Weston A. Price Foundation and author of Nourishing Traditions

"Sandor Katz has given us a refreshing, wholesome, wise book on something that affects all our lives. It points us not only to eating in a new way, but thinking in a new way. I hope it will be widely read."--Howard Zinn, author of A People's History of the United States

"The Revolution Will Not Be Microwaved is a deeply nutritious book."--Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets

"Most importantly, in teaching us about these movements, Katz inspires us to take it a step further, whatever our food persuasions may be. You may end up setting up an underground food market, where people can sell bread that they bake in their own ovens and milk that isn't tampered with by government regulations. You'll gather dandelion leaves, chickweed, mushrooms, prickly pear or whatever else grows in your own backyard. You'll school yourself in herbal healing, live in raw food decadence, get involved in a grassroots land-rights movement or finally take more than five minutes to savor a meal with friends."--Sopaipilla, Earth First!

"A perfect introduction for the eager eater aiming to blend a dose of conscientiousness into his or her daily soup and bread, this book is thorough, instructional, and encouraging. It's a friendly manifesto of one man's commitment to keeping his mind where his mouth is. In his informal narrative Katz manages to convey a vast amount of complex information in an accessible way. By sharing his personal journey (including his own share of contradictions and hypocrisies) Katz allows readers to identify with him as a food lover trying his best to grapple with the responsibility of conscientious eating, while delighting in its pleasures."--Slow Food Snail

Library Journal-
This is the story of the consumer revolution against globally industrialized agriculture and corporate domination of food production, processing, and distribution systems. Katz (Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods) asserts that there are alternatives to the dead, unhealthy, homogenized food commodities this system provides. He visited farmers' markets, food cooperatives, and communities in search of local initiatives that restore traditional food production and distribution methods and revive local economies. Katz found a broad movement of people and organizations involved in preserving native varieties, practicing humane and sustainable treatment of land and animals, supporting local producers and marketers, and using food to improve health. Of particular note is the rapidly growing 'slow food' movement, which rejects standardized fare and focuses instead on cuisine that has served ethnic and cultural preferences in the past. Each chapter cites references for further reading and organizations involved in keeping the programs active. This work is sure to enlighten readers and motivate many to join the revolution. Recommended.


"If you wish to reclaim a connection to the food you eat, consider Sandor Katz' (author of Wild Fermentation) newest book. The Revolution Will Not Be Microwaved champions various causes against our modern food supply. From seed-saving as a political act to the role of food in healing, it's an invaluable handbook. A passionate crusader, Katz is also funny, quirky and eminently likable. Each chapter contains one of his low-tech recipes and ends with multiple resources pages including supportive books, films and organizations."--Mail Tribune

2006-11-22 Rebecca Wood

"Sandor Ellix Katz's book The Revolution Will Not Be Microwaved introduces us to people who moving the field closer to the table. The people we meet in this book are reclaiming their right to not only eat healthy, wholesome food but are asserting their right to grow and produce what they eat for themselves and offer for sale. If your friends and family refer to you as a "foodie" then when you read Katz's book you will meet people who are journeying along a similar path. From road kill gourmets to bread club members, the people you encounter while reading Katz's book have rejected the mass industrial food complex that dominates North American food choices. Katz introduces us to people who know there are choices and who are willing to act upon that knowledge. Taking charge of your food supply, even in a small way, is a liberating and healthy act."--Permaculture Kitchen

2006-11-25

ABOUT THE AUTHOR

Sandor Ellix Katz

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.

AUTHOR EVENTS

March 03, 2016

Sandor Katz at Public Interest Environmental Law Conference

1515 Agate Street, Eugene, OR, 97403-1221 | Sandor Ellix Katz
Sandor will speak at the 2016 Public Interest Environmental Law Conference, which will take place on March 3-6 at the University of Oregon Law School.

See all Events by this Author

ALSO BY THIS AUTHOR

Wild Fermentation

Wild Fermentation

By Sandor Ellix Katz

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Available in: Paperback, eBook

Read More

Wild Fermentation

Sandor Ellix Katz, Sally Fallon

Paperback $25.00

The Sandor Katz Fermentation Set (Books & DVD Bundle)

The Sandor Katz Fermentation Set (Books & DVD Bundle)

By Sandor Ellix Katz

This set combines Sandor Ellix Katz's two classic books on fermentation with a DVD of one of his popular fermentation workshops.

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation, and is the perfect book to get you started on your own delicious ferments.

 

 

 

Once you've gotten excited about sauerkraut and enthused about homebrews, take your practice to the next level with Katz's latest book. The Art of Fermentation goes beyond recipes to teach the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. It is, quite simply, the most comprehensive guide to do-it-yourself home fermentation ever published.

 

 

Sandor Katz's enthusiasm comes through in his writing, but there's nothing like learning from a master in person. You might not be able to hop a plane to Tennessee for one of Katz's workshop, but the final piece of this fermentation bundle is the perfect substitute. In the Fermentation Workshop with Sandor Katz DVD, Katz offers fermentation beginners and enthusiasts a chance to “sit in” on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security. Watch the trailer:

 

Available in: Mixed media product

Read More

The Sandor Katz Fermentation Set (Books & DVD Bundle)

Sandor Ellix Katz

Mixed media product $99.90

The Art of Fermentation

The Art of Fermentation

By Sandor Ellix Katz

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.

Available in: Hardcover

Read More

The Art of Fermentation

Sandor Ellix Katz, Michael Pollan

Hardcover $39.95

Fermentation Workshop with Sandor Katz (DVD)

Fermentation Workshop with Sandor Katz (DVD)

By Sandor Ellix Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.

Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

  • The history of fermentation and culturing
  • Information about microorganisms and pre-digestion
  • Demonstrations on making kefir and sauerkraut
  • Tips on fermentation vessels and storage
  • The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Available in: DVD

Read More

Fermentation Workshop with Sandor Katz (DVD)

Sandor Ellix Katz

DVD $34.95

AUTHOR VIDEOS

SANDORKRAUT Film Trailer

A short documentary about fermentation revivalist Sandor Katz. "Sandor Katz shows you why an act as practical as making your own sauerkraut represents nothing less than a way of engaging with the world."-Michael Pollan

Cooking Up a Story: The Art of Fermentation Sandor Katz Interview

Sandor Katz at The Rowe Center

Sandor Katz will be at the Rowe Center's Fermentation Extravaganza, which will be taking place March 28-30. At the Extravaganza, Sandor will demonstrate how to make kefir, sauerkraut, mead, and other ferments. Beginners, wannabes, and longtime fermenters are equally welcome! Bring your questions, along with ferments for sharing or for troubleshooting feedback.

Sandor Katz: Fermented Foods

Short Interview with Sandor Katz

Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

FERMENT: Fermentation revivalist Sandor Ellix Katz

FERMENT: Fermentation revivalist Sandor Ellix Katz

Introduction to Fermentation with 'SandorKraut'

Fermenting Vegetables with Sandor Katz

Fermenting Vegetables with Sandor Katz

Fermentation Workshop with Sandor Ellix Katz

Sandor Katz on The Art of Fermentation at Cornell University

Sandor Katz on The Art of Fermentation at Cornell University

Sandor Katz at The Peregrine Book Company, Food Day 2012

Long Interview with Sandor Katz

YOU MAY ALSO LIKE

Wild Fermentation

Wild Fermentation

By Sandor Ellix Katz

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Available in: Paperback, eBook

Read More

Wild Fermentation

Sandor Ellix Katz, Sally Fallon

Paperback $25.00

The Raw Milk Revolution

The Raw Milk Revolution

By David E. Gumpert

Beginning in 2006, the agriculture departments of several large states-with backing from the U.S. Food and Drug Administration-launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, mysterious illnesses, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food.

The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors, and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution.

Are regulators' claims that raw milk poses a public health threat legitimate? That turns out to be a matter of considerable debate. In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes, including, in some cases, pasteurized milk.

David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. He assesses how the government's anti-raw-milk campaign fits into a troublesome pattern of expanding government efforts to sanitize the food supply-even in the face of ever-increasing rates of chronic disease like asthma, diabetes, and allergies. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.

Available in: Paperback, eBook

Read More

The Raw Milk Revolution

David E. Gumpert, Joel Salatin

Paperback $19.95

Javatrekker

Javatrekker

By Dean Cycon

In each cup of coffee we drink the major issues of the twenty-first century-globalization, immigration, women's rights, pollution, indigenous rights, and self-determination-are played out in villages and remote areas around the world. In Javatrekker: Dispatches from the World of Fair Trade Coffee, a unique hybrid of Fair Trade business, adventure travel, and cultural anthropology, author Dean Cycon brings readers face-to-face with the real people who make our morning coffee ritual possible.

Second only to oil in terms of its value, the coffee trade is complex with several levels of middlemen removing the 28 million growers in fifty distant countries far from you and your morning cup. And, according to Cycon, 99 percent of the people involved in the coffee economy have never been to a coffee village. They let advertising and images from the major coffee companies create their worldview.

Cycon changes that in this compelling book, taking the reader on a tour of ten countries in nine chapters through his passionate eye and unique perspective. Cycon, who is himself an amalgam-equal parts entrepreneur, activist, and mischievous explorer-has traveled extensively throughout the world's tropical coffeelands, and shows readers places and people that few if any outsiders have ever seen. Along the way, readers come to realize the promise and hope offered by sustainable business principles and the products derived from cooperation, fair pricing, and profit sharing.

Cycon introduces us to the Mamos of Colombia-holy men who believe they are literally holding the world together-despite the severe effects of climate change caused by us, their "younger brothers." He takes us on a trip through an ancient forest in Ethiopia where many believe that coffee was first discovered 1,500 years ago by the goatherd Kaldi and his animals. And readers learn of Mexico's infamous Death Train, which transported countless immigrants from Central America northward to the U.S. border, but took a horrifying toll in lost lives and limbs.
Rich with stories of people, landscapes, and customs, Javatrekker offers a deep appreciation and understanding of the global trade and culture of coffee.

In each cup of coffee we drink the major issues of the twenty-first century-globalization, immigration, women's rights, pollution, indigenous rights, and self-determination-are played out in villages and remote areas around the world.


What is Fair Trade Coffee?
Coffee prices paid to the farmer are based on the international commodity price for coffee (the "C" price) and the quality premium each farmer negotiates. Fair Trade provides an internationally determined minimum floor price when the C plus premium sinks below $1.26 per pound for conventional and $1.41 for organics (that's us!). As important as price, Fair Trade works with small farmers to create democratic cooperatives that insure fair dealing, accountability and transparency in trade transactions. In an industry where the farmer is traditionally ripped off by a host of middlemen, this is tremendously important.

Cooperatives are examined by the Fairtrade Labeling Organization (FLO), or the International Fair Trade Association (IFAT), European NGOs, for democratic process and transparency. Those that pass are listed on the FLO Registry or become IFAT members. Cooperatives provide important resources and organization to small farmers in the form of technical assistance for crop and harvest improvement, efficiencies in processing and shipping, strength in negotiation and an array of needed social services, such as health care and credit. Fair Trade also requires pre-financing of up to sixty percent of the value of the contract, if the farmers ask for it. Several groups, such as Ecologic and Green Development Fund have created funds for pre-finance lending.

Available in: Paperback

Read More

Javatrekker

Dean Cycon

Paperback $19.95

Libation, A Bitter Alchemy

Libation, A Bitter Alchemy

By Deirdre Heekin

For many years, Deirdre Heekin has been creating an unusual, revitalist wine archive of rare and traditional Italian varietals at Osteria Pane e Salute, the nationally celebrated restaurant and wine bar she shares with her chef husband, Caleb Barber. Self-taught in the world of Italian wines, she is known for her fine-tuned work with scent and taste and her ability to pair wines and food in unexpected yet terroir-driven ways.

In Libation, a Bitter Alchemy, a series of linked personal essays, Heekin explores the curious development of her nose and palate, her intuitive education and relationship with wine and spirits, and her arduous attempts to make liqueurs and wine from the fruits of her own land in northern New England. The essays follow her as she unearths ruby-toned wines given up by the ghosts of long-gone wine makers from the red soil of Italy, her adoptive land; as she embarks on a complicated pilgrimage to the home of one of the world's oldest cocktails, Sazerac, in Katrina-soaked New Orleans; as she attempts a midsummer crafting of a brandy made from inherited roses, the results of an old Sicilian recipe she found in a dusty bookstore in Naples.

Musing on spirits from Campari to alkermes, Heekin's writing is as intoxicating, rich, and carefully crafted as the wines, liquors, and locales she loves.

Available in: eBook

Read More

Libation, A Bitter Alchemy

Deirdre Heekin

eBook $25.00