Aisle by Aisle, Morsel by Morsel by Sherri Brooks Vinton and Ann Clark Espuelas
Simple rules for making healthier and more delicious food choices
While the book doesn’t cover aisle by aisle in detail, it does cover a lot of ground and can save you an enormous amount of time researching the food chain. It took me years to learn all that is contained in this book.
The authors harken back to better days of grandma’s home-grown food: sweet peaches bursting with flavor, homemade pies, succulent pork chops from the family’s pig, saffron-colored egg yokes, fresh foods preserved and canned that still taste like the garden. They contrast these flavorful foods with MegaMart offerings of odorless, uniform tomatoes, tasteless strawberries, and waxed fruits laced with pesticides. The book is written not by nutritionists, but by eaters who missed the taste of real food.
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Real Food refers to food that is:
- Delicious
- Produced as locally as possible
- Sustainable
- Affordable
- Accessible
Each section has an Industrial Agriculture Snapshot that explains current practices and pitfalls of industrial farming; organic and sustainable options; how to find sources; a few recipes; and profiles of farmers who are making a difference and trying to bring food back to where it should be: healthy, flavorful, and environmentally sound.
The authors contrast industrial with sustainable agriculture and provide information on how foods are grown, raised, harvested, processed, and labeled. They cover produce, meat, fish, grains, dairy, water, sweeteners, oils, juices, the list goes on. Common terms in labeling, issues regarding GMOs, and foods to avoid are also addressed as is the environmental and societal impact of the consumer’s choice in food. Book includes a section of notes, a list of resources, books for further reading and an index.
Five stars!
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