THE REVOLUTION WILL NOT BE MICROWAVED

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 its health value. It is food as a pure corporate commodity. We all deserve much better than that.

In The Revolution Will Not Be Microwaved, author Sandor Ellix Katz profiles grassroots activists taking on Big Food, creating meaningful alternatives, and challenging how 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 health and nutrition.

Chapter Topics Include:

• Local and Seasonal Food versus Constant Convenience Consumerism
• Seed Saving as a Political Act
• Holding Our Ground: Land and Labor Struggles
• Slow Food for Cultural Survival
• The Raw Underground
• Beware the Nutraceutical: Food and Healing
• Plant Prohibitions: Laws Against Nature
• Vegetarian Ethics and Humane Meat
• Feral Foragers: Scavenging and Recycling Food Resources
• Water: The Source of All Life

About the Author, Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called "the fermenting bible"—to share the fermentation wisdom he had learned and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist."