Podcasts about hippie food how back

The tractor company John Deere has faced a lot of criticism for the tight hold it keeps over its products. If someone needs to repair their tractor, they've got to do it through John Deere's official channels, which farmers say creates unnecessary hassles. If a problem arises during harvest time, a days-long wait for a sanctioned repair could spell financial ruin. Now, in an effort to stave off lawsuits from right-to-repair advocates, John Deere is making some concessions about repairability. But the move has been criticized by some advocates, who say the company still has to do more to make its products truly accessible. This week on Gadget Lab, we dig into the dirt about John Deere and what the repairability of tractors means for the rest of the gadgets out there. Show Notes Read Lauren's story about John Deere. Follow all WIRED's coverage of the right-to-repair movement. Recommendations Mike recommends the book Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat by Jonathan Kaufmann. Lauren recommends taking the train. Choo choo! Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. Learn more about your ad choices. Visit podcastchoices.com/adchoices

GUEST: AUTHOR: Jonathan Kauffman... Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Wa We Eat https://jonathankauffman.com/

In late April, Tom Philpott sat down with Alice Waters and Jonathan Kauffman at the Bay Area Book Festival in Berkeley, California. Some have described Alice Waters as “the most important figure in the culinary history of North America.” Her new book, “Coming to my Senses,” is a juicy memoir about her life up to the opening of her historic restaurant Chez Panisse. San Francisco Chronicle food writer Jonathan Kauffman is the author of “Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat.” Alice and Jonathan duke it out over the ongoing influence of hippie food.

Many consider sprouts, tofu, yogurt, brown rice, and whole-grain bread to be health-food standbys, but how did these foods gain their reputation as such ubiquitous healthy choices? In his book Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat, food writer Jonathan Kauffman traces the colorful origins of once unconventional foods—and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream. He returned us to the 1960s and 70s to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Joining Kauffman as an interlocutor is Seattle-based James Beard Award winning food writer Rebekah Denn. Kauffman and Denn delve into more than half a century of food history, from the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood, to the Diggers’ brown bread in the Summer of Love, to the rise of the co-op and the origins of the organic food craze. Kauffman revealed how today’s quotidian whole-foods staples were introduced and eventually became part of our diets. Join Kauffman and Denn for a comprehensive history of hippie food’s journey from niche oddity to an honored staple of health-focused cuisine across the country. Jonathan Kauffman is a line cook turned journalist, and an International Association of Culinary Professionals and James Beard Award–winning staff writer at the San Francisco Chronicle. He served as the restaurant critic at the East Bay Express, Seattle Weekly, and SF Weekly for more than a decade, and has contributed regularly to San Francisco magazine, Lucky Peach, and Wine & Spirits. His articles have also been anthologized in several editions of Best Food Writing. Rebekah Denn is a Seattle-based two-time James Beard Award winning food writer. Her work has appeared in publications such as The Seattle Times, Seattle Magazine, and Seattle Business Magazine, and has been a guest on KIRO and KUOW discussing food-related topics on the locally produced NPR programs The Record, Weekday, KUOW Presents, and Sound Focus. In 2014 she curated “Edible City,” a comprehensive 5,000-square-foot exhibit on Seattle and food at the Museum of History and Industry. Recorded live at Westside School by Town Hall Seattle on Tuesday, February 27, 2018. 

On this week's episode of Eat Your Words, host Cathy Erway is joined by food writer Jonathan Kauffman. In his book Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food. Eat Your Words is powered by Simplecast

IACP and James Beard Award-winning food writer Jonathan Kauffman journeys back more than half a century in time to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. A fusion of Tom Wolfe and Michael Pollan—and impeccably researched—HIPPIE FOOD: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat chronicles how the counterculture rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic, communal way of life and food.From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the brown bread the Diggers baked in the Summer of Love to the rise of the co-op and the origins of organic food, Kauffman reveals how today’s quotidian wholefoods staples—including sprouts, tofu, yogurt, brown rice, and whole grain bread—became part of our diets. Visiting Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, Washington, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine eaten in every corner of this country.A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing—HIPPIE FOOD is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

IACP and James Beard Award-winning food writer Jonathan Kauffman journeys back more than half a century in time to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. A fusion of Tom Wolfe and Michael Pollan—and impeccably researched—HIPPIE FOOD: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat chronicles how the counterculture rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic, communal way of life and food.From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the brown bread the Diggers baked in the Summer of Love to the rise of the co-op and the origins of organic food, Kauffman reveals how today’s quotidian wholefoods staples—including sprouts, tofu, yogurt, brown rice, and whole grain bread—became part of our diets. Visiting Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, Washington, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine eaten in every corner of this country.A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing—HIPPIE FOOD is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

Diane Stemple is on location at the 2018 Fancy Food Show, where she sits down with Jonathan Kaufmann, author of Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat. Cutting the Curd is powered by Simplecast