Eating on the Wild Side, Jo Robinson
Eating on the Wild Side, Jo Robinson
4 Rating(s)
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Eating on the Wild Side
The Missing Link to Optimum Health

Author: Jo Robinson

Narrator: Erin Bennett

Unabridged: 11 hr 1 min

Format: Digital Audiobook Download

Published: 06/04/2013

Includes: Bonus Material Bonus Material Included

Synopsis

The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.

Ever since farmers first planted seeds 10,000 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 more than 400 generations.

Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's 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 Jo Robinson

Jo Robinson is an investigative journalist who specializes in science and health. In her most recent books, she has mined the scientific literature for information about how we've diminished the nutrient content of our diet, when and why we did it, and how we can recoup the losses by making more informed choices at the supermarket, farmers market, and in seed catalogs. Her book Eating on the Wild Side is a New York Times bestseller. It explains how to select the most delicious and nutritious varieties of fruits and vegetables currently available. She lives on Vashon Island, an island a short ferry ride from Seattle, where she has a demonstration garden showcasing some of the most stellar varieties.

Reviews

Goodreads review by Adam on September 03, 2016

Eating on the Wild Side at first glance seems like a really cool Evolutionary History. Robinson traces the path from wild progenitors through various stages of domestication to modern fruits and vegetables. She describes how humans, through unintentional natural selection and intentional breeding pr......more

Goodreads review by Leslie on September 28, 2013

Am a little conflicted. On the one hand, some great info on selecting and processing your produce to maximize nutrition. On the other hand, I have a full time job and outside interests and cannot always guarantee I can cook my asparagus immediately upon purchasing it. So after a while, I became some......more

Goodreads review by Bibliovoracious on February 06, 2019

My mouth waters for red bananas in Baracoa. Who cares about Cuban bananas? Well, this book is chock full of food hacks, the science to back it up, and counter intuitive surprises. The chapter on alliums is worth the book, and will forever change your understanding of garlic. Artichoke hearts? I've a......more

Goodreads review by Zivile on February 08, 2017

This book is mostly relevant to American consumers but useful to read to anyone who's interested in knowing a little bit about what we eat. Before reading this book, I have never thought that there could be a less nutritional fruit or vegetable; all we hear in media is only GMO, organic and conventio......more

Goodreads review by Cheri on December 03, 2013

I'm in favor of almost any book that encourages people to delight in eating fruits and vegetables. Eating on the Wild Side looks like a great resource for gardeners, and gives lots of buying and cooking info for a wide range of plant foods. But having said that, I have a few caveats for those who mi......more

Quotes

"I learned so much from this outstanding book. Highly recommended reading for all who are health conscious."—Andrew Weil, MD

"Phenomenal....The cure for what ails us is right there, and it's delicious."—Dan Barber, chef and owner of Blue Hill and Blue Hill at Stone Barns

"Because recent studies have taught us that we should be getting our beta carotene and other health-builders not from pills but from well-grown food, this book is just what gardeners and cooks need."—The Washington Post

"Eating on the Wild Side is a wonderful, enlightening book. Jo Robinson has done a magnificent job of bringing together information from so many diverse disciplines--most of it unknown to nutritional scientists, physicians, and lay people alike."—Loren Cordain, Ph.D., author of The Paleo Diet

"If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Eating on the Wild Side illustrates why she is without a doubt the quiet anchor of the movement. Only Michael Pollan would come close to her superbly researched work.."—Bill Kurtis, Chairman and Founder, Tallgrass Beef Company

"With Eating on the Wild Side, Jo Robinson has written the next Omnivore's Dilemma--a book of revelations that food lovers and home cooks everywhere will be reading, recommending, quoting, and living by. Robinson may not be a household name yet, but her groundbreaking work will turn much of what you thought you knew about food upside down and inside out."—Epicurious.com

"From its pages, you will get a wonderful education on the changes that have taken place in agriculture over the past century, and you will discover new ways to enhance your health by choosing the best that natures has to offer us."—The Sacramento Bee

"A great book. I think people will change the way they buy their food. I know that I will."—Dr. Sanjay Gupta

"Robinson busts conventional wisdom on vegetables. Those of us who follow nutrition news have heard it all. And so it is not insignificant to say that Robinson has turned things on their proverbial heads."—The Huffington Post

"Eating more fruits and vegetables is wise advice. This entertaining and informative guidebook shows us why it's true--and which types are the best to add to our diet."—Shelf Awareness

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