“[I]ngenius”
– The New York Times Magazine
“Anna Lappé and Bryant Terry set the stage for good eating.”
– San Francisco Chronicle
“This smart, engaging work deftly blends polemic, lifestyle guidance and cooking expertise.”
– Publishers Weekly
“Every movement needs its revolutionaries and spokespersons, and in the growing crusade for a healthy, ethical, and ‘fair’ food system, Bryant Terry and Anna Lappé happen to be both.”
– Sojourners Magazine
“Putting Grub: Ideas for an Urban Organic Kitchen on the cookbook shelf is a good thing.”
– Kansas City Star
Combining a straight-to-the-point exposé about organic foods (organic doesn’t mean fresh, natural, or independently produced) and the how-to’s of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry’s influence on government regulation and the extent of its pollution in our waterways and bodies.
With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub’s recipes, twenty-four meals oriented around the seasons, appeal to eighteen-to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.