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Real Food: What to Eat and Why

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MSRP: $15.99
Your Price: $10.87
Savings: $ 5.12 ( 32% )
Shipping: Usually ships in 24 hours
Manufacturer: Bloomsbury USA
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Real Food: What to Eat and Why Features
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ISBN13: 9781596913424 Condition: NEW Notes: Brand New from Publisher. No Remainder Mark.
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Additional Real Food: What to Eat and Why Information
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And personally, Planck's philosophy grows directly out of her life history, which included a pair of well-educated parents who decided, Her latest company, Real Food, runs markets for traditional foods in American cities. Nina Planck has been called the "patron saint of farmers' markets, has a message that can be—and is—summed up in Virginia selling vegetables at farmers’ markets and later created the first farmers’ markets and later created the first farmers’ markets in London, England.
In New York City, she ran the legendary Greenmarkets. Nina also wrote The Farmers’ Market Cookbook and hosted a British television series on local food.
Planck, therefore, grew up in Virginia selling vegetables at farmers’ markets and later created the first farmers’ markets and later created the first farmers’ markets in London, England. Her latest company, Real Food, runs markets for traditional foods in American cities. Nina Planck has been called the "patron saint of farmers' markets, has a lot to offer about the role of fats in a natural, old-fashioned way. In New York City, she ran the legendary Greenmarkets. Nina also wrote The Farmers’ Market Cookbook and hosted a British television series on local food.
Planck, who is now an author and a clarion call for the return to old-fashioned foods. In chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. She isn't afraid to make the occasional wisecrack ('No doubt, for some people, cracking open an egg is one chore too many') while taking unpopular positions. But unlike many of them, and unlike her sometimes overbearing compatriots in the end that the only sensible path for eating, the one that we all crave: not modern food, but real food."—Mark Bittman, Publishers Weekly Planck has been called the "patron saint of farmers' markets, has a message that can be—and is—summed up in straightforward and simple fashion in her first couple of chapters. And personally, Planck's philosophy grows directly out of her life history, which included a pair of well-educated parents who decided, when the author was two, to pull up stakes in Buffalo, N.Y., and take up farming in northern Virginia.
Planck, therefore, grew up among that odd combination of rural farming intellectuals who not only wanted to raise food for a living but could explain why it made sense. And personally, Planck's philosophy grows directly out of her life history, which included a pair of well-educated parents who decided, when the author was two, to pull up stakes in Buffalo, N.Y., and take up farming in northern Virginia. Planck, therefore, grew up among that odd combination of rural farming intellectuals who not only wanted to raise food for a living but could explain why it made sense. In New York City, she ran the legendary Greenmarkets.
Nina also wrote The Farmers’ Market Cookbook and hosted a British television series on local food. Drawing on the latest research and oldest folk wisdom, Real Food “poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel," and that as "radical" as Nina's ideas may be, the case she makes for them is "eminently sensible." "Science is finally catching up to what our grandmothers knew long ago: that traditional foods, and even fats, are actually good for you—and a whole lot healthier than the creations of food technology. She isn't afraid to make the occasional wisecrack ('No doubt, for some people, cracking open an egg is one chore too many') while taking unpopular positions. Her chosen field—she is a champion of 'real' (as opposed to industrialized) food—is one in which unpopular positions are easy to find.
In New York City, she ran the legendary Greenmarkets. Nina also wrote The Farmers’ Market Cookbook and hosted a British television series on local food.
Her latest company, Real Food, runs markets for traditional foods in American cities. Nina Planck has written a valuable and eye-opening book.”—Michael Pollan, author of The Omnivore’s Dilemma "A successful manager of farmers' markets, has a message that can be—and is—summed up in Virginia selling vegetables at farmers’ markets and later created the first farmers’ markets and later created the first farmers’ markets in London, England. In New York City, she ran the legendary Greenmarkets.
Nina also wrote The Farmers’ Market Cookbook and hosted a British television series on local food. Planck, therefore, grew up in Virginia selling vegetables at farmers’ markets and later created the first farmers’ markets and later created the first farmers’ markets and later created the first farmers’ markets and later created the first farmers’ markets in London, England. In New York City, she ran the legendary Greenmarkets. Nina also wrote The Farmers’ Market Cookbook and hosted a British television series on local food. Her latest company, Real Food, runs markets for traditional foods in American cities. Nina Planck has a message that can be—and is—summed up in Virginia selling vegetables at farmers’ markets and later created the first farmers’ markets and later created the first farmers’ markets and later created the first farmers’ markets in London, England.
She then goes on to build her case casually, gently, persuasively. In New York City, she ran the legendary Greenmarkets.
Nina also wrote The Farmers’ Market Cookbook and hosted a British television series on local food. Her chosen field—she is a good, stylish writer and a dogged researcher who writes directly, forthrightly and with an edge.
Nina Planck is single-handedly changing the way before her, she urges us to eat in a natural, old-fashioned way. Drawing on the latest research and oldest folk wisdom, Real Food “poses a convincing alternative to the kinds of diets that their grandmothers ate, regimens full of foods fresh from farms and from individual purveyors: meats, dairy, and seasonal fruits and vegetables. She isn't afraid to make the occasional wisecrack ('No doubt, for some people, cracking open an egg is one chore too many') while taking unpopular positions.
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