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The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation 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 what health value it really has. It is food as pure corporate commodity. We all deserve much better than that.
In The Revolution Will Not Be Microwaved , author Sandor Ellix Katz ( Sandor Katz's Fermentation Journeys , The Art of Fermentation , and Wild Fermentation ) profiles grassroots activists who are taking on Big Food, creating meaningful alternatives, and challenging the way 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 own health and nutrition.
In The Revolution Will Not Be Microwaved , author Sandor Ellix Katz ( Sandor Katz's Fermentation Journeys , The Art of Fermentation , and Wild Fermentation ) profiles grassroots activists who are taking on Big Food, creating meaningful alternatives, and challenging the way 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 own health and nutrition.
400 pages, Paperback
First published January 1, 2006
71 people are currently reading
2493 people want to read
About the author
Sandor Ellix Katz
39 books251 followersMy name is Sandor Ellix Katz, and I am a fermentation revivalist.
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Displaying 1 - 30 of 116 reviews
February 25, 2008
This book has taken over my life. It is exactly the kind of food politics I want to think about, talk about, be activated by and be inspired by.
June 13, 2007
An absolutely inspiring piece of informative literature about the state of real food in the U.S. these days -- with an admittedly cheesy title, but don't let that distract you.
The author, who is part of an 'intentional community' (an agrarian cooperative) in Tennessee, discusses the state of real milk, cheese, bread, and the old ways of harvesting seeds -- actually becoming a 'political act' these days because of large seed companies and their attempts to control our ability to grow food -- of all things!
A very inspiring and educational -- albeit shocking -- book! My favorite part was the recipes! :-)
The author, who is part of an 'intentional community' (an agrarian cooperative) in Tennessee, discusses the state of real milk, cheese, bread, and the old ways of harvesting seeds -- actually becoming a 'political act' these days because of large seed companies and their attempts to control our ability to grow food -- of all things!
A very inspiring and educational -- albeit shocking -- book! My favorite part was the recipes! :-)
April 14, 2008
As a result of reading this book, I changed what kind of milk I buy. Overall, the book's more activist than I am - I'm not likely to take up dumpster-diving as a means of food acquisition. It's been good to be reminded, though, of the size and pervasiveness of the corporate food conglomerate. From Roundup-Ready to terminator seeds to suing farmers who save seeds to the buying power of large corporations not only driving small local farms out of business but determining what people should eat, and more, it's rather scary. Eating small and local is even more important than you thought.
December 20, 2018
What an informative book! Food and land politics is one of my new favorite subjects, and this book elaborates on both of those so much. There was so much that I learned, and I already thought that I knew more than the average person.
Inside this book are tips about foraging, finding, and feasting. Katz also provides various recipes, interviews, and excerpts to elaborate upon each chapter's point. He discusses the vegan/vegetarian/omnivore dilemma, water as a life source, the reasons why we ferment and pasteurize. He discusses health and medicine in a way that is at times contradictory, but ultimately satisfying.
Katz elaborates upon all the struggles the general population has (and probably doesn't know they have) with the government and its manner of dealing with food. There are so many laws and permits surrounding farms and transportation and selling that it's nearly impossible for farmers to sell their own food, nearly impossible for homey bakers and cheese-makers and milk-sellers to set up shop.
However, be warned that the further on you go in this book, the more grossed out you will be--if you're from the same culture as I am. There's talk about not only eating bugs, but brains and eyeballs, too. In detail. So, just a warning.
But for the rest of it, I was impressed with the amount of people he has talked to on these subjects and how vastly different they all were. As it would turn out, many people are discussing these very problems despite being from varying paths of life! And that just goes to make a point towards what he's saying--we have become so far removed from how we interact with our food from its source that we have lost all notions of where to even begin.
This is a great book that covers a variety of topics, and is perfect for anyone who wants to get a little bit closer to the earth!
Review cross-listed here!
Inside this book are tips about foraging, finding, and feasting. Katz also provides various recipes, interviews, and excerpts to elaborate upon each chapter's point. He discusses the vegan/vegetarian/omnivore dilemma, water as a life source, the reasons why we ferment and pasteurize. He discusses health and medicine in a way that is at times contradictory, but ultimately satisfying.
Katz elaborates upon all the struggles the general population has (and probably doesn't know they have) with the government and its manner of dealing with food. There are so many laws and permits surrounding farms and transportation and selling that it's nearly impossible for farmers to sell their own food, nearly impossible for homey bakers and cheese-makers and milk-sellers to set up shop.
However, be warned that the further on you go in this book, the more grossed out you will be--if you're from the same culture as I am. There's talk about not only eating bugs, but brains and eyeballs, too. In detail. So, just a warning.
But for the rest of it, I was impressed with the amount of people he has talked to on these subjects and how vastly different they all were. As it would turn out, many people are discussing these very problems despite being from varying paths of life! And that just goes to make a point towards what he's saying--we have become so far removed from how we interact with our food from its source that we have lost all notions of where to even begin.
This is a great book that covers a variety of topics, and is perfect for anyone who wants to get a little bit closer to the earth!
Review cross-listed here!
September 21, 2020
With a couple exceptions, I overall loved this book. I’ve been interested in food and agriculture since I read Fast Food Nation many years ago and this book is full of ideas and examples of how people buck the corporate food system. From raw milk, road kill, seed saving, community gardens, foraging for wild foods, I think everyone could find something to inspire them. as a result of this book I have sought out raw milk but I don’t think I’ll be scraping animals off the road anytime soon. I have been gardening for a few years now, always with open-pollinated varieties and after reading the chapter on seeds, I was inspired to not only collect seeds for myself (which I’ve done and will now do even more of), but to mail seeds to a bunch of interested friends. The mark of a great book for me is one that not only speaks to me, but spurs me to perform concrete actions, no matter how small.
So my one issue with this book was the short discussion around invasive plants. My review for the book The Rambunctious Garden sums up my feelings on this topic. I think Katz approached this from an emotional perspective (equating people who favor native plants to fascists), and I favor an ecological perspective when it comes to invasive vs native plants. This short section was sorely lacking in acknowledging the harm that invasive plants have done to indigenous ecological communities in favor of this idea that “all plants are good plants if you just change your attitude about them” and I very much disagree.
Definitely one to check out if you’re interested in agriculture, food, gardening. I can also recommend Wild Fermentation by the same author as I’ve been working my way through trying out different ferments, he’s generally a lot of fun to read if these topics interest you.
So my one issue with this book was the short discussion around invasive plants. My review for the book The Rambunctious Garden sums up my feelings on this topic. I think Katz approached this from an emotional perspective (equating people who favor native plants to fascists), and I favor an ecological perspective when it comes to invasive vs native plants. This short section was sorely lacking in acknowledging the harm that invasive plants have done to indigenous ecological communities in favor of this idea that “all plants are good plants if you just change your attitude about them” and I very much disagree.
Definitely one to check out if you’re interested in agriculture, food, gardening. I can also recommend Wild Fermentation by the same author as I’ve been working my way through trying out different ferments, he’s generally a lot of fun to read if these topics interest you.
May 25, 2013
This book was interesting in that it explores various underground or fringe food movements - everything from the raw milk movement, to freegans (people who search for food in dumpsters, etc.), and illegal seed saving and exchanges. Each chapter covered a particular movement or topic and included at least one recipe. While there was a LOT of great information and it's definitely encouraging to see that there is so much off the radar food interest, I didn't love the book. It was pretty long and detailed and I didn't love the writing style. Maybe it's because I recently read Michael Pollan's Cooked and he is such a great writer, but I didn't enjoy this author's writing style. The author is gay and lives in a gay commune, so almost all of his personal anecdotes were of people named Onyx and Moonstone, etc. I understand that oftentimes people who are more in society's fringes might be more interested in fringe movements, but there are also a LOT of "normal" people who are very involved in these same fringe food movements. That just got old for me personally as I was reading the book. Still, I did like it, but didn't love it and while it does have some great information it wasn't as readable as some other food issue books that I've read.
Even though I didn't love it there were still some good facts and quotes I really liked:
"Laws dictating food standards are driven by the model of mass production, where sterility and uniformity are everything, rendering much of the trade of local food technically illegal. Eating well has become an act of civil disobedience." (p. xiv)
"Ironically, although the organic movement began as an act of resistance against the trend toward factory farming in mainstream agriculture, its success has aroused the interest of the major global agribusiness corporations to which the organic movement originally defined itself as an alternative...'Now that organic food has established itself as a viable alternative food chain,' writes Michael Pollan, 'agribusiness has decided that the best way to deal with that alternative is simply to own it.'" (p. 19)
"It's very challenging for people used to constant convenience consumerism to adapt to a bioregional and seasonal approach to food. The garden is nothing like a supermarket...The seasonality of food - the fact that most fruits and vegetables come into season for a very limited period - makes it all the more special. The luscious, fleeting ripeness becomes something to anticipate, something to savor, something to eat more of while you can, something to preserve for future enjoyment, something to remember, and something to look forward to again when the cycle repeats itself. The experience of food itself is enriched by its seasonality." (p. 31)
"The Center for Food Safety (CFS) reported in 2005 that Monsanto, which devotes an annual budget of $10 million and a staff of seventy-five solely to investigating and prosecuting farmers, had filed ninety lawsuits against farmers in twenty-five states. 'These lawsuits and settlements are nothing less than corporate extortion of American farmers,' says Andrew Kimbrell, executive director of CFS. 'Monsanto is polluting American farms with its genetically engineered crops, not properly informing farmers about these altered seeds, and then profiting from its own irresponsibility and negligence by suing innocent farmers.' The report tallied the total recorded judgments that farmers have been ordered to pay to Monsanto at over $15 million." (p. 53)
"One big concern about GM [genetically modified] foods is the potential for unexpected allergic reactions. GM foods may contain greater concentrations of known allergens. Soy allergies increased 50 percent in the United Kingdom after GM soy was introduced to the country, and Russian scientists report that allergies in their country tripled in the three years when GM foods became widespread there. GM foods can also produce new, unanticipated allergens." (p. 63)
"The raw milk underground is one of the most widespread civil disobedience movements in the United States today...In addition to [good] bacteria, milk naturally contains many enzymes, almost all of which are inactivated by pasteurization. One enzyme, lactase, digests lactose, the milk sugar that so many people cannot digest. Pasteurization is what makes milk indigestible for many people." (p. 163-4)
"The cost of this [marijuana] enforcement is high. Economist Jeffrey A. Miron calculated that in 2000 state and local governments spent $5.1 billion on marijuana enforcement, and the federal government spend $2.6 billion. If marijuana were legalized, regulated, and taxed, he calculates that not only would governments save $7.7 billion, but the sales would generate additional tax revenues between $2.4 billion (if marijuana were taxed like all other goods) and $9.5 billion (if marijuana were taxed at rates comparable to those for alcohol and cigarettes)." (p. 236)
"Labels such as 'organic,' 'free range,' 'grass fed,' and 'cruelty free' can obscure decidedly unwholesome practices...Unregulated buzzwords such as 'cruelty free' tell you much less than a visit to the farm to see for yourself. 'Nothing to hide,' writes Virginia farmer Joel Salatin. 'That's the moniker of a farm-friendly producer.'" (p. 274)
"'It all comes down to a matter of who we trust,' writes Joel Salatin. 'Anyone who believes the government watchdog agencies have no political agenda and are trustworthy is living with their head in the sand.'" (p. 279)
"'The average American can identify three hundred corporate logos but only about seventeen plants,' observes Food Not Lawns founder Heather Flores. 'This is pathetic. There are thirty thousand edible plant species known to humans.'" (p. 301)
Even though I didn't love it there were still some good facts and quotes I really liked:
"Laws dictating food standards are driven by the model of mass production, where sterility and uniformity are everything, rendering much of the trade of local food technically illegal. Eating well has become an act of civil disobedience." (p. xiv)
"Ironically, although the organic movement began as an act of resistance against the trend toward factory farming in mainstream agriculture, its success has aroused the interest of the major global agribusiness corporations to which the organic movement originally defined itself as an alternative...'Now that organic food has established itself as a viable alternative food chain,' writes Michael Pollan, 'agribusiness has decided that the best way to deal with that alternative is simply to own it.'" (p. 19)
"It's very challenging for people used to constant convenience consumerism to adapt to a bioregional and seasonal approach to food. The garden is nothing like a supermarket...The seasonality of food - the fact that most fruits and vegetables come into season for a very limited period - makes it all the more special. The luscious, fleeting ripeness becomes something to anticipate, something to savor, something to eat more of while you can, something to preserve for future enjoyment, something to remember, and something to look forward to again when the cycle repeats itself. The experience of food itself is enriched by its seasonality." (p. 31)
"The Center for Food Safety (CFS) reported in 2005 that Monsanto, which devotes an annual budget of $10 million and a staff of seventy-five solely to investigating and prosecuting farmers, had filed ninety lawsuits against farmers in twenty-five states. 'These lawsuits and settlements are nothing less than corporate extortion of American farmers,' says Andrew Kimbrell, executive director of CFS. 'Monsanto is polluting American farms with its genetically engineered crops, not properly informing farmers about these altered seeds, and then profiting from its own irresponsibility and negligence by suing innocent farmers.' The report tallied the total recorded judgments that farmers have been ordered to pay to Monsanto at over $15 million." (p. 53)
"One big concern about GM [genetically modified] foods is the potential for unexpected allergic reactions. GM foods may contain greater concentrations of known allergens. Soy allergies increased 50 percent in the United Kingdom after GM soy was introduced to the country, and Russian scientists report that allergies in their country tripled in the three years when GM foods became widespread there. GM foods can also produce new, unanticipated allergens." (p. 63)
"The raw milk underground is one of the most widespread civil disobedience movements in the United States today...In addition to [good] bacteria, milk naturally contains many enzymes, almost all of which are inactivated by pasteurization. One enzyme, lactase, digests lactose, the milk sugar that so many people cannot digest. Pasteurization is what makes milk indigestible for many people." (p. 163-4)
"The cost of this [marijuana] enforcement is high. Economist Jeffrey A. Miron calculated that in 2000 state and local governments spent $5.1 billion on marijuana enforcement, and the federal government spend $2.6 billion. If marijuana were legalized, regulated, and taxed, he calculates that not only would governments save $7.7 billion, but the sales would generate additional tax revenues between $2.4 billion (if marijuana were taxed like all other goods) and $9.5 billion (if marijuana were taxed at rates comparable to those for alcohol and cigarettes)." (p. 236)
"Labels such as 'organic,' 'free range,' 'grass fed,' and 'cruelty free' can obscure decidedly unwholesome practices...Unregulated buzzwords such as 'cruelty free' tell you much less than a visit to the farm to see for yourself. 'Nothing to hide,' writes Virginia farmer Joel Salatin. 'That's the moniker of a farm-friendly producer.'" (p. 274)
"'It all comes down to a matter of who we trust,' writes Joel Salatin. 'Anyone who believes the government watchdog agencies have no political agenda and are trustworthy is living with their head in the sand.'" (p. 279)
"'The average American can identify three hundred corporate logos but only about seventeen plants,' observes Food Not Lawns founder Heather Flores. 'This is pathetic. There are thirty thousand edible plant species known to humans.'" (p. 301)
October 14, 2007
Everyone has to eat. This book takes a long hard look at how our food production system evolved into the current supermarket structure, where our food comes from, who produces it, and how it is processed before we see it.
More disturbing aspects of the book discussed the effects of
pesticides on farm workers, various sorts of difficulties that independent family farmers face, the decreasing diversity of our crops, and the incredible amount of waste that goes on in our country.
It was especially frightening to read about the negative effects of government restrictions designed to keep food products sanitary. For example, rules demand that cows, pigs, and chickens be taken to a USDA factory slaughter house to be killed. This seems like it would keep things within sanitary standards, but in reality it results in much
dirtier meat. It also prevents farmers from killing their own animals humanely at their farms.
Another relevant issue this book raised was the global market. The US government provides subsidies to farmers. This sounds like a good idea, but in reality, the subsidies go mostly to huge agribusiness corporations who don't need the money. This means that US produce, meat, and milk sell for very low prices. American companies end up overproducing food, which then means we dump it on other countries at
an extremely cheap price. This, in turn, affects the market value of those products in those countries, and prevents farmers in those countries from earning a living. So the farmers stay poor, and need more handouts from the US. There may be other perspectives for US farm subsidies, but the book presented this one very convincingly.
Ok, I also liked the title.
This book answers all sorts of questions about our food supply, such as: Why do we pasteurize milk? What are the risks and benefits of genetically modified plants? Why would you want to eat local and seasonal food? Why aren't there more community gardens? Which plants are illegal, and
why? What are the restrictions on small farms' food production, and how did they come about?
You might expect a manifesto for vegetarianism, but the author does talk about eating meat quite a bit. He also candidly discusses being an HIV positive queer man who lives on a commune farm. If that will distract you from what he has to say, then you probably shouldn't read this book. Some of the suggested "recipes" were a little too much for me, and I didn't agree with everything, but I still got a lot of benefit from the book.
More disturbing aspects of the book discussed the effects of
pesticides on farm workers, various sorts of difficulties that independent family farmers face, the decreasing diversity of our crops, and the incredible amount of waste that goes on in our country.
It was especially frightening to read about the negative effects of government restrictions designed to keep food products sanitary. For example, rules demand that cows, pigs, and chickens be taken to a USDA factory slaughter house to be killed. This seems like it would keep things within sanitary standards, but in reality it results in much
dirtier meat. It also prevents farmers from killing their own animals humanely at their farms.
Another relevant issue this book raised was the global market. The US government provides subsidies to farmers. This sounds like a good idea, but in reality, the subsidies go mostly to huge agribusiness corporations who don't need the money. This means that US produce, meat, and milk sell for very low prices. American companies end up overproducing food, which then means we dump it on other countries at
an extremely cheap price. This, in turn, affects the market value of those products in those countries, and prevents farmers in those countries from earning a living. So the farmers stay poor, and need more handouts from the US. There may be other perspectives for US farm subsidies, but the book presented this one very convincingly.
Ok, I also liked the title.
This book answers all sorts of questions about our food supply, such as: Why do we pasteurize milk? What are the risks and benefits of genetically modified plants? Why would you want to eat local and seasonal food? Why aren't there more community gardens? Which plants are illegal, and
why? What are the restrictions on small farms' food production, and how did they come about?
You might expect a manifesto for vegetarianism, but the author does talk about eating meat quite a bit. He also candidly discusses being an HIV positive queer man who lives on a commune farm. If that will distract you from what he has to say, then you probably shouldn't read this book. Some of the suggested "recipes" were a little too much for me, and I didn't agree with everything, but I still got a lot of benefit from the book.
March 27, 2010
On the subject of food and eating... if Michael Pollan were a cupcake, Sandor Ellix Katz would be raw grass fed steak. I say that with total respect to both authors. There is a lot of this book that isn't palatable - most of us really don't want to think about bananas year round in the grocery store or where our milk came from. There's also a lot in this book that is refreshingly honest. Life is complex. Pharmaceuticals have their uses. There is no easy 1. 2. 3. plan.
I'm grateful for books like this. As I read it I thought - ok! *This* guy would not mock me for refusing to buy tomatoes at the grocery store. (hello, grow and eat your own and tell me I'm wrong!) I've just spent some time researching meat CSA's in my area. I've not been much of a milk drinker, but now I want to find a pastured cow and have a glass of whole raw milk. I'm excited to experiment with more fermentation goodness (definitely finding his other books, Wild Fermentation The Flavor Nutrition and Craft of Live-Culture Foods and The Locavore's Handbook The Busy Person's Guide to Eating Local on a Budget.
Eating and drinking well is not for the elite. Our bodies are complex and married completely to the earth and our surroundings.
And thank you for being one more voice against HFCS!!!!
I'm grateful for books like this. As I read it I thought - ok! *This* guy would not mock me for refusing to buy tomatoes at the grocery store. (hello, grow and eat your own and tell me I'm wrong!) I've just spent some time researching meat CSA's in my area. I've not been much of a milk drinker, but now I want to find a pastured cow and have a glass of whole raw milk. I'm excited to experiment with more fermentation goodness (definitely finding his other books, Wild Fermentation The Flavor Nutrition and Craft of Live-Culture Foods and The Locavore's Handbook The Busy Person's Guide to Eating Local on a Budget.
Eating and drinking well is not for the elite. Our bodies are complex and married completely to the earth and our surroundings.
And thank you for being one more voice against HFCS!!!!
April 8, 2022
Chia sẻ kinh nghiệm chọn mua lò vi sóng loại nào tốt?
Kinh nghiệm để mua lò vi sóng loại nào tốt?
Dựa vào chức năng của lò vi sóng
Lựa chọn lò vi sóng điện tử hay cơ
Chọn mua sản phẩm đảm bảo chính hãng
Một số model lò vi sóng mọi người có thể tham khảo
Lò vi sóng cơ kết hợp với nướng của thương hiệu Sharp
Thương hiệu lò vi sóng Panasonic
Lò vi sóng đã trở thành một sản phẩm thiết yếu trong cuộc sống của mỗi gia đình hiện nay. Chúng không còn là mặt hàng xa xỉ như trước kia. Hiện nay những gia đình với mức thu nhập bình dân cũng lựa chọn sử dụng loại thiết bị này. Chúng với nhiều chức năng hữu ích hỗ trợ rất tốt các chị em trong việc nấu ăn. Tuy nhiên, nên lựa chọn mua lò vi sóng loại nào tốt? Mọi người hãy bỏ túi ngay những kinh nghiệm chọn mua sản phẩm sau đây.
Kinh nghiệm để mua lò vi sóng loại nào tốt?
Thị trường hiện nay với rất nhiều loại lò vi sóng khác nhau với chủng loại và kích thước cũng không hề giống nhau. Để lựa chọn mua được loại lò vi sóng loại nào tốt các bạn hãy lưu ý đến một vài kinh nghiệm sau đây.
Dựa vào chức năng của lò vi sóng
Điều đầu tiên bạn cần phải chú ý và quan tâm đến đó chính là lựa chọn lò vi sóng theo chức năng của chúng. Mọi người cần phải xác định rằng nên mua lò vi sóng có cần chức năng nướng hay không. Bởi, những dòng có nhiều tính năng thì mức giá của chúng cao hơn rất nhiều.
Nếu bạn thích những dòng lò vi sóng cả chức năng nướng thì cần phải tìm hiểu kỹ lưỡng. Bởi, với lò kèm nướng chúng bất lợi ở chỗ nếu bạn làm bánh thì chúng không đạt được độ chín đều như những lò nướng thông thường. Bạn có thể chọn mua thành hai sản phẩm để đảm bảo chức năng nấu nướng của nó.
Lựa chọn lò vi sóng điện tử hay cơ
Đây là hai loại lò vi sóng có trên thị trường. Để chọn mua được lò vi sóng phù hợp và chất lượng bạn cần phải lựa chọn cho mình một dòng máy phù hợp nhất. Với lò vi sóng cơ thì chúng với những nút điều chỉnh cơ học cùng màn hình Led rất dễ dàng sử dụng.
Đối với lò vi sóng điện tử sẽ rất thuận tiện hơn so với dòng điện cơ. Chúng có thể làm được nhiều món ăn khác nhau mà không cần phải tìm hiểu và nắm kỹ được những thông số về thời gian nấu cho phù hợp. Chúng sẽ hoạt động tự động để căn chuẩn các thông số cần thiết sao cho thức ăn ngon nhất.
Chọn mua sản phẩm đảm bảo chính hãng
Để mua được lò vi sóng loại nào tốt thì mọi người nhất định phải tìm hiểu cho mình những dòng sản phẩm chính hãng. Thực tế cho thấy trên thị trường hiện nay có rất nhiều thương hiệu được làm giải trên thị trường. Khi mua phải những sản phẩm này không chỉ mất tiền mà chúng có thể còn gây ảnh hưởng đến sức khỏe của mọi người trong gia đình.
Một số model lò vi sóng mọi người có thể tham khảo
Dựa vào những kinh nghiệm và tiêu chí như trên chắc rằng các bạn sẽ tìm kiếm được cho mình một vài model lò vi sóng loại nào tốt. Bạn có thể tham khảo một vài model máy sau đây.
Lò vi sóng cơ kết hợp với nướng của thương hiệu Sharp
Nhắc đến thương hiệu lò vi sóng nổi tiếng trên thị trường thì Sharp là cái tên được nhắc đến nhiều nhất. Hãng đưa ra rất nhiều những mẫu mã kiểu dáng khác nhau đáp ứng nhu câu của người tiêu dùng. Mọi người có thể lựa chọn một vài sản phẩm như sau:
Lò vi sóng model R-G223VN-SM với dung tích khá lớn lên tới 20 lít được thiết kế hết sức nhỏ gọn và rất phù hợp cho những gia đình khoảng 4 thành viên. Lò nướng với rất nhiều cách chức năng như: nếu, rã đông, nướng và hâm nóng thực phẩm. Chúng có khả năng hẹn giờ lên tới 35 phút giúp mọi người chủ động trong việc nấu nướng.
Dòng Sharp R-20A1VN cũng đáng để mọi người lựa chọn. Đây là dòng máy cơ sử dụng rất đơn giản dễ dàng với những núm vặn cơ rất bền vững và chế độ hẹn giờ tự động. Chúng hoạt động với 3 mức công suất đó là nấu, rã đông và hâm nóng thực phẩm.
Sharp R-C825VN là dòng sản phẩm cũng rất được ưa chuộng hiện nay bởi với rất nhiều chế độ khác nhau lên tới 10 chế độ giúp nấu nướng được đa dạng và dễ dàng hơn. Phần thân và khoang lò bằng thép không gỉ luôn đem lại độ bền cao và lò vi sóng hoạt động tốt nhất.
Thương hiệu lò vi sóng Panasonic
Đây là một thương hiệu rất đáng để lựa chọn sử dụng trong gia đình. Hãng cũng có rất nhiều những loại máy chất lượng, ưu đãi và hấp dẫn. Đồng thời, thương hiệu này với những chức năng chất lượng đảm bảo đem đến một chế độ hoạt động tốt nhất. Đáp ứng mọi nhu cầu nấu nướng của mọi người. Đặc biệt, thương hiệu với mức giá cũng hết sức hấp dẫn phù hợp với mọi gia đình việt.
Với những chia sẻ của Top Review về kinh nghiệm chọn mua lò vi sóng loại nào tốt nhất như nêu trên hy vọng đem lại cho các bạn những thông tin bổ ích và hấp dẫn nhất. Các bạn hãy tìm hiểu và tham khảo kỹ lưỡng để chọn lựa sản phẩm cho gia đình. Các bạn nên nhớ hãy lựa chọn cho gia đình một sản phẩm đảm bảo chính hãng bằng cách tìm đơn vị bán hàng uy tín, chuyên nghiệp hàng đầu thị trường.
June 18, 2008
If I could pick one book that I think everyone on Earth should read, this would be it. What Fast Food Nation did for fast food this book does for all of the food that we put in our bodies. This book is written in a way that is accessible, but also includes footnotes with sources and the end of each chapter contains additional books/movies/websites/organizations to contact regarding each subject. After reading this book, I, Jessica, the woman who refused to cook, now buys only (local, in every instance possible) organic food and I make all of my meals from scratch. Let me tell you, I have never felt healthier, happier, more energetic, and more purposeful in my daily life. Whether you change your eating habits or not (although, I don't see how you possibly wouldn't), this book contains information that everyone should at least be made aware of in order to make the best food decisions for themselves.
February 23, 2009
Yes, I read another food book, but this one is a little edgier than the others.
The Revolution Will Not Be Microwaved goes beyond the usual local food, CSA, boycott industrial food mindset. Michael Pollan, Barbara Kingsolver, Mark Bittman... I would describe them as food activists, but the kind who work the system. Sure, they grow their own food and aren't doing a lot of supermarket shopping, which is radical compared to the industrial food norm... but frankly, those authors sounded quite tame compared to this guy.
Katz talks about buying raw milk illegally (it's actually legal in my state, but not in most), making pate out of weeds, harvesting roadkill, and cooking with cannibis. Skin cancer? Try a poultice of sauerkraut. (He also wrote a book about fermented food and uses it for healing, not just eating.)
I'm not ready to implement a lot of what he talks about, but I feel good just knowing that the underground food movements are alive and well.
The Revolution Will Not Be Microwaved goes beyond the usual local food, CSA, boycott industrial food mindset. Michael Pollan, Barbara Kingsolver, Mark Bittman... I would describe them as food activists, but the kind who work the system. Sure, they grow their own food and aren't doing a lot of supermarket shopping, which is radical compared to the industrial food norm... but frankly, those authors sounded quite tame compared to this guy.
Katz talks about buying raw milk illegally (it's actually legal in my state, but not in most), making pate out of weeds, harvesting roadkill, and cooking with cannibis. Skin cancer? Try a poultice of sauerkraut. (He also wrote a book about fermented food and uses it for healing, not just eating.)
I'm not ready to implement a lot of what he talks about, but I feel good just knowing that the underground food movements are alive and well.
October 15, 2011
I recently came upon a bibliography of books on food with a common theme of sustainability -- I think it was in the New York Times Magazine, perhaps. I got a bunch of them out of the library. Some are excellent and others not so much or just weren't for me. One of those is The Revolution Will Not Be Microwaved. The writing didn't draw me in, and perhaps my lifestyle is just too different from Katz's for his book to resonate with me. I did learn some things from the sections I read, such as that Maine is one of a relatively few states to allow the sale of unpasteurized apple cider. (Raw milk is also available at my local meat/dairy market.) But, this one's going back to the library unfinished; your results may differ.
August 29, 2007
Gosh, it took me forever to finish this book....I think I started it in February or something. I don't know why it took me so long, except that I got hung up on the chapter about factory farming(the same thing happened when I was reading The Omnivore's Dillema) but once I got past that, it was smooth sailing.
Sandor Katz is just a very inspiring guy, and his personal anecdotes are what really make this book compelling. Most of the underground food movements he talks about I already knew about, but his first hand stories made them very real to me.
And each chapter has a long list of additional sources to find out more...I'll be adding a bunch of things to my book list!
This book will make you angry, but it will also inspire.
Read it!
Sandor Katz is just a very inspiring guy, and his personal anecdotes are what really make this book compelling. Most of the underground food movements he talks about I already knew about, but his first hand stories made them very real to me.
And each chapter has a long list of additional sources to find out more...I'll be adding a bunch of things to my book list!
This book will make you angry, but it will also inspire.
Read it!
December 1, 2007
This book rocked my world. I've read a lot of books about food politics. Many of them depress the hell out of me. They offer all problems and no solutions.
The Revolution Will Not Be Microwaved changed that. Each chapter focuses on one problem with our current industry. And each chapter offers examples of actions being taken to change it. From buying more local food to growing your own to finding raw milk, this book suggests ways to make positive change by just paying attention to what we are eating.
This is a book that I will read over and over again, and probably find new inspiration each time.
The Revolution Will Not Be Microwaved changed that. Each chapter focuses on one problem with our current industry. And each chapter offers examples of actions being taken to change it. From buying more local food to growing your own to finding raw milk, this book suggests ways to make positive change by just paying attention to what we are eating.
This is a book that I will read over and over again, and probably find new inspiration each time.
June 23, 2010
Ugh. I really wish I liked this book more. It has such a great title, I love the subject and the cover is brilliantly designed. Unfortunately for Sandor Ellix Katz (what a bizarre name!) the writing itself is tired and uninspired. We all know about all the things he's re-hashing (farmer's markets are good, local produce is better, etc.) I was hoping to learn about some of the really underground underground food stuff. The things that aren't radio talk show buzzwords at the moment. Meh. Oh well. Nothing wrong with the stuff he covers, all stuff I believe in, I just wish he has something fresh to add, either informationally or else commentarily. Oh well, they can't all be great.
September 23, 2010
Being knee deep in culinary school, I am choosing to give my mind a break by reading books about food. Yeah, the logic isn't there is it? Very good first half, notably the stuff about seed saving and biopiracy. However, it fell apart for me after the chapter about food as medicine. No, raw food does not cure cancer. And there are I'm sure better books to cover the awesomeness of weed as a cure all. Recommended with reservations.
Read
June 19, 2020Well, first of all, everyone has to eat. This book takes a long hard look at how our food production system evolved into the current supermarket structure, where our food comes from, who produces it, and how it is processed before we see it. Since we're taking the time and effort to serve our communities, it makes sense to extend this responsibility to consider how and what we are eating. Some experts talk about an income gap in nutrition in America-- wealthy people may shop at Whole Foods or co-ops and get quality food, but if you're less well off, you may be stuck eating at a convenience store or fast food restaurant. Some food banks also provide really un-nutritious food, because it's "non-perishable."
More disturbing aspects of the book discussed the effects of pesticides on farm workers, various sorts of difficulties that independent family farmers face, the decreasing diversity of our crops, and the incredible amount of waste that goes on in our country. It was especially frightening to read about the negative effects of government restrictions designed to keep food products sanitary. For example, rules demand that cows, pigs, and chickens be taken to a USDA factory slaughter house to be killed. This seems like it would keep things within sanitary standards, but in reality they result in much dirtier meat. They also prevent farmers from killing their own animals humanely and cleanly at their farms.
Another relevant issue this book raised was the global market. The US government provides subsidies to farmers. This sounds like a good idea, but in reality, the subsidies go mostly to huge agribusiness corporations who don't need the money. This means that US produce, meat, and milk sell for very low prices. American companies end up overproducing food, which then means we dump it on other countries at an extremely cheap price. This, in turn, affects the market value of those products in those countries, and prevents farmers in those countries from earning a living. So the farmers stay poor, and need more handouts from the US. There may be other perspectives for US farm subsidies, but the book presented this one very convincingly.
The book also looked appealing to me because I often eat things my roommates and friends consider disgusting or extremely weird (such as brussels sprouts, barley, powdered fish, bitter melon, and so on). I love trying new foods, but some people around me aren't as enthusiastic.
And, well, I also liked the title.
3. Why should other Corps members read or not read this book?
It answers all sorts of questions about our food supply, such as: Why do we pasteurize milk? What are the risks and benefits of genetically modified plants? Why would you want to eat local and seasonal food? Why aren't there more community gardens? Which plants are illegal, and why? What are the restrictions on small farms' food production, and how did they come about?
You might expect a manifesto for vegetarianism, but the author does talk about eating meat quite a bit. He also candidly discusses being an HIV positive queer man who lives on a commune farm, and his friends have some very creative names. If that will distract you from what he has to say, then you probably shouldn't read this book. Some of the suggested "recipes" were a little too much for me, and I didn't agree with everything, but I still got a lot of benefit from the book.
By all means-- read it!
Some surprising facts:
"Timothy Jones, an anthropologist at the University of Arizona who spent ten years picking through trash and measuring food loss, concludes that nearly half the US food supply goes to waste" (p. 288)
In at least 13 states, it's illegal to insult food!
You can patent a genetically modified species of plant. Then, if seeds from your plant mix with your neighboring farmer's crop, you can sue that farmer and win.
Pretty much every organic or healthy food company you see in the store is owned by a larger corporation. (The book contains a chart.)
Dentists didn't decide to put fluoride in water-- aluminum manufacturers did.
More disturbing aspects of the book discussed the effects of pesticides on farm workers, various sorts of difficulties that independent family farmers face, the decreasing diversity of our crops, and the incredible amount of waste that goes on in our country. It was especially frightening to read about the negative effects of government restrictions designed to keep food products sanitary. For example, rules demand that cows, pigs, and chickens be taken to a USDA factory slaughter house to be killed. This seems like it would keep things within sanitary standards, but in reality they result in much dirtier meat. They also prevent farmers from killing their own animals humanely and cleanly at their farms.
Another relevant issue this book raised was the global market. The US government provides subsidies to farmers. This sounds like a good idea, but in reality, the subsidies go mostly to huge agribusiness corporations who don't need the money. This means that US produce, meat, and milk sell for very low prices. American companies end up overproducing food, which then means we dump it on other countries at an extremely cheap price. This, in turn, affects the market value of those products in those countries, and prevents farmers in those countries from earning a living. So the farmers stay poor, and need more handouts from the US. There may be other perspectives for US farm subsidies, but the book presented this one very convincingly.
The book also looked appealing to me because I often eat things my roommates and friends consider disgusting or extremely weird (such as brussels sprouts, barley, powdered fish, bitter melon, and so on). I love trying new foods, but some people around me aren't as enthusiastic.
And, well, I also liked the title.
3. Why should other Corps members read or not read this book?
It answers all sorts of questions about our food supply, such as: Why do we pasteurize milk? What are the risks and benefits of genetically modified plants? Why would you want to eat local and seasonal food? Why aren't there more community gardens? Which plants are illegal, and why? What are the restrictions on small farms' food production, and how did they come about?
You might expect a manifesto for vegetarianism, but the author does talk about eating meat quite a bit. He also candidly discusses being an HIV positive queer man who lives on a commune farm, and his friends have some very creative names. If that will distract you from what he has to say, then you probably shouldn't read this book. Some of the suggested "recipes" were a little too much for me, and I didn't agree with everything, but I still got a lot of benefit from the book.
By all means-- read it!
Some surprising facts:
"Timothy Jones, an anthropologist at the University of Arizona who spent ten years picking through trash and measuring food loss, concludes that nearly half the US food supply goes to waste" (p. 288)
In at least 13 states, it's illegal to insult food!
You can patent a genetically modified species of plant. Then, if seeds from your plant mix with your neighboring farmer's crop, you can sue that farmer and win.
Pretty much every organic or healthy food company you see in the store is owned by a larger corporation. (The book contains a chart.)
Dentists didn't decide to put fluoride in water-- aluminum manufacturers did.
July 15, 2024
AN INTERESTING AND UNIQUE CONSIDERATION OF "ALTERNATE" FOOD MOVEMENTS
The author (a "resident steward" of the Short Mountain Sanctuary intentional community) wrote in the Introduction to this 2006 book, "I was inspired to write this book by two years of traveling around the United States and Australia talking to people about fermentation, following the publication of my previous book, 'Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods...' The diverse activists I meet everywhere make me feel part of a broad movement to build alternatives to the dominant food system and transform the world one bite at a time."
He criticizes the current regulatory environment, which make "small-scale traditional food production and distribution almost impossible. Selling home-baked bread, or any food prepared in a home kitchen, is prohibited by most, if not all, health codes in the United States." (Pg. xii) Later, he adds, "in more and more places, even bake sales---that venerable tradition of grassroots fund-raising---are illegal." (Pg. 163)
He praises the "Slow Food" movement started in Italy by Carlo Petrini, although he notes that "too much emphasis on buying fancy foods becomes highbrow consumerism, a costly pursuit of the very finest foods and wines that is disconnected from questions of sustainable production and far beyond the means of ordinary people. Some critics have dismissed Slow Food as elitist..." (Pg. 141-142) Other "underground" movements he considers are Seed Saving; Vegetarian; Foragers, etc.
He observes that "our high-tech health care system is not always safe or effective." He cites a medical journal which acknowledged that the U.S. medical system causes 225,000 iatrogenic (i.e., "caused by medical care") deaths per year, whereas another study estimated as many as 750,000; both studies agreed, however, that "106,000 of these annual iatrogenic deaths involve reactions to prescribed drugs." (Pg. 209-210)
He concludes on the note, "But as we search for answers, and allies, we can get our hands dirty working the soil and growing some of our own food. We can get to know farmers and support local markets. We can get to know plants, learn to save seeds, and learn how to heal our bodies and our souls. These activities ground us in the earth, and out of them grow health, abundance, community, and dreams of a better future." (Pg. 361)
This book contains some fascinating information about various movements not often brought together.
The author (a "resident steward" of the Short Mountain Sanctuary intentional community) wrote in the Introduction to this 2006 book, "I was inspired to write this book by two years of traveling around the United States and Australia talking to people about fermentation, following the publication of my previous book, 'Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods...' The diverse activists I meet everywhere make me feel part of a broad movement to build alternatives to the dominant food system and transform the world one bite at a time."
He criticizes the current regulatory environment, which make "small-scale traditional food production and distribution almost impossible. Selling home-baked bread, or any food prepared in a home kitchen, is prohibited by most, if not all, health codes in the United States." (Pg. xii) Later, he adds, "in more and more places, even bake sales---that venerable tradition of grassroots fund-raising---are illegal." (Pg. 163)
He praises the "Slow Food" movement started in Italy by Carlo Petrini, although he notes that "too much emphasis on buying fancy foods becomes highbrow consumerism, a costly pursuit of the very finest foods and wines that is disconnected from questions of sustainable production and far beyond the means of ordinary people. Some critics have dismissed Slow Food as elitist..." (Pg. 141-142) Other "underground" movements he considers are Seed Saving; Vegetarian; Foragers, etc.
He observes that "our high-tech health care system is not always safe or effective." He cites a medical journal which acknowledged that the U.S. medical system causes 225,000 iatrogenic (i.e., "caused by medical care") deaths per year, whereas another study estimated as many as 750,000; both studies agreed, however, that "106,000 of these annual iatrogenic deaths involve reactions to prescribed drugs." (Pg. 209-210)
He concludes on the note, "But as we search for answers, and allies, we can get our hands dirty working the soil and growing some of our own food. We can get to know farmers and support local markets. We can get to know plants, learn to save seeds, and learn how to heal our bodies and our souls. These activities ground us in the earth, and out of them grow health, abundance, community, and dreams of a better future." (Pg. 361)
This book contains some fascinating information about various movements not often brought together.
July 29, 2017
This book is readable but dense--it paints a broad portrait of food justice and the players that have been building the food justice movement--from Southeast Asian GE-Free Rice Activists to Zapatistas in Mexico who are fighting for indigenous land rights. Sandor Katz avoids many of the pitfalls that American food writers seems to fall into--for example, even as he describes beautiful agrarian communities which are building nourishing food cultures, he's careful to remind us that many rural places still remain inaccessible or unwelcoming to people of color and the LGTBQ community--and that building a better food culture means making rural places (and farming) more inclusive and diverse. Katz writes writes about not only chefs and writers but farm workers, First Nations activists, and the politics which have both empowered and undermined food producers around the world. Katz's book left me with a more nuanced sense of the obstacles food activists face and the grassroots movements that are working to build a food culture based on nourishment and community rather then profit and commodity.
I read this book straight through by myself on vacation but think it would actually be a great text to build a class, a reading group, or a dinner club around, as the book really seems to yearn for more conversation and context (each chapter ends with Katz's book and film recommendations on the topic he's just written about.) It's a book to own, a book to read with friends, and a book to return to.
I read this book straight through by myself on vacation but think it would actually be a great text to build a class, a reading group, or a dinner club around, as the book really seems to yearn for more conversation and context (each chapter ends with Katz's book and film recommendations on the topic he's just written about.) It's a book to own, a book to read with friends, and a book to return to.
August 14, 2025
“What is for supper?” is a short question with a long history of many answers. “Why is it for supper?” is more recently and less frequently asked. One long answer is The Revolution Will Not Be Microwaved, a fresh evaluation of how the other half of America eats, that is, the other half of one-percent.
Sandor Ellix Katz examines our food choices, challenging us as would a moral philosopher, and inspiring us as might a romantic poet. But unlike poetry and philosophy, his texts are thoroughly researched and extensively footnoted. Scholarly without being stuffy, he ponders the social, ethical and environmental consequences of the foods we choose to eat, of the foods we choose not to eat, and of even our very acts of choosing. Food for thought about food.
Each chapter offers a wholesome essay that can be read independently of the others. Though inexpensive for a book of nearly 400 pages, its binding is especially durable. If separated physically from the whole, the leaves of each chapter stay bound together. This reviewer speaks from experience, having extracted entire chapters in this manner to distribute among friends.
Such portability is an appealing feature precisely because the topics are so diverse that few readers could possibly find the entire book relevant to their lives. Chapters such as these: Seed saving as political statement. Seeking and drinking raw cow’s milk as acts of civil disobedience. The corporate takeover of natural foods, and the USDA makeover of organic foods. Whole food as healer, and processed food as killer. Medicinal herbs, including marijuana, as not just alternatives to pharmaceuticals, but their very basis. Pure and free water as birthright, now imperiled by pollution and privatization. Gardening as a means of reclaiming Eden. Vegetarianism as an act of compassion in contrast to carnivorous cruelty.
Vegetarians will be especially sensitive to and maybe even appreciative of the author’s discussion of vegetarianism. Katz, a lapsed vegetarian, weighs the significance of life as a vegetarian among omnivores. The reasons for his own vegetarian apostasy are especially edifying. The chapter “Vegetarian Ethics and Humane Meat" begins almost with a confession: "I love meat. The smell of it cooking can fill me with desire.… At the same time, everything I see, hear, or read about standard commercial factory farming and slaughtering fills me with disgust." Whether filled with desire or with disgust, the author writes with humility and clarity. And charity. He continues: “I hold great respect for the ideals that people seek to put into practice through vegetarianism.”
Katz acknowledges that vegetarians will brand “humane meat” a contradiction of adjective with noun, yet he nobly and duly presents the gist of vegetarian ethics and effectively distills into a few pages what we’d expect from an entire book. Or two entire books. In an auspicious convergence for the ethics of eating, the year 2006 heralded publication also of The Way We Eat and of the bestselling The Omnivore’s Dilemma.
No one philosopher has better earned the title as “animal rights ethicist” than has Peter Singer. Yet in The Way We Eat, co-authored with animal rights attorney Jim Mason, Singer suggests we might condemn less and praise more the view that it is ethical to eat animals who have lived comfortable lives. Somewhat synonymous with what Katz calls “humane meat,” Singer and Mason anoint the appellation “conscientious omnivore.” A new ethnic cuisine. Ethic cuisine.
This emerging moral vocabulary is one whose etymologies can be attributed to vegetarian evangelists and animal liberationists. Their shouts of protest and their cries of lamentation have been heard. Many meat eaters grown uneasy with their own complicity now seek the lesser of several evils. Michael Pollan, the eloquent author of The Omnivore’s Dilemma, too deserves credit for expanding this lexicon.
Pollan, however, is less forthright about his own omnivorism than is Katz. Instead, Pollan applies his considerable intelligence merely to rationalize and bolster his considerable decadence. For Pollan, meat’s taste trumps its waste. Rather than renounce meat as a superfluity, he chooses to denounce its cruelty. So thanks to Pollan and to his readers whom he has rallied to the cause, many herds of open-pasture cows and many flocks of free-range hens are now being spared the horrors of the feedlot and the factory farm. But that is small comfort to the cows and the hens still prodded on their death march to the slaughterhouse.
Pollan hunted a feral pig to write about it. Katz slaughtered a farm-raised pig to eat it. For Katz, writing is an afterthought to eating, as when he describes in necessary detail the physical difficulties of slaughtering a pig or a chicken. And Katz's book, in contrast to Pollan’s, is one of few about food in which narrative use of the first person is welcomed and warranted. This is because Katz’s life experiences and his resulting perspectives both are so very unique.
For instance, Katz expresses disillusionment with the pharmaceutical industry, yet he admits to his dependence upon their pills and potions for treatment of his AIDS. He even chronicles the long struggle of his unsuccessful attempt to survive and function without those pills and potions. Such candor about being poz is rare, and a testament to the author’s integrity. Let’s hope that Katz copes well with AIDS, and that he lives a long and healthy life, long enough to complete his third book, and fourth and fifth and sixth.
– Mark Mathew Braunstein
Sandor Ellix Katz examines our food choices, challenging us as would a moral philosopher, and inspiring us as might a romantic poet. But unlike poetry and philosophy, his texts are thoroughly researched and extensively footnoted. Scholarly without being stuffy, he ponders the social, ethical and environmental consequences of the foods we choose to eat, of the foods we choose not to eat, and of even our very acts of choosing. Food for thought about food.
Each chapter offers a wholesome essay that can be read independently of the others. Though inexpensive for a book of nearly 400 pages, its binding is especially durable. If separated physically from the whole, the leaves of each chapter stay bound together. This reviewer speaks from experience, having extracted entire chapters in this manner to distribute among friends.
Such portability is an appealing feature precisely because the topics are so diverse that few readers could possibly find the entire book relevant to their lives. Chapters such as these: Seed saving as political statement. Seeking and drinking raw cow’s milk as acts of civil disobedience. The corporate takeover of natural foods, and the USDA makeover of organic foods. Whole food as healer, and processed food as killer. Medicinal herbs, including marijuana, as not just alternatives to pharmaceuticals, but their very basis. Pure and free water as birthright, now imperiled by pollution and privatization. Gardening as a means of reclaiming Eden. Vegetarianism as an act of compassion in contrast to carnivorous cruelty.
Vegetarians will be especially sensitive to and maybe even appreciative of the author’s discussion of vegetarianism. Katz, a lapsed vegetarian, weighs the significance of life as a vegetarian among omnivores. The reasons for his own vegetarian apostasy are especially edifying. The chapter “Vegetarian Ethics and Humane Meat" begins almost with a confession: "I love meat. The smell of it cooking can fill me with desire.… At the same time, everything I see, hear, or read about standard commercial factory farming and slaughtering fills me with disgust." Whether filled with desire or with disgust, the author writes with humility and clarity. And charity. He continues: “I hold great respect for the ideals that people seek to put into practice through vegetarianism.”
Katz acknowledges that vegetarians will brand “humane meat” a contradiction of adjective with noun, yet he nobly and duly presents the gist of vegetarian ethics and effectively distills into a few pages what we’d expect from an entire book. Or two entire books. In an auspicious convergence for the ethics of eating, the year 2006 heralded publication also of The Way We Eat and of the bestselling The Omnivore’s Dilemma.
No one philosopher has better earned the title as “animal rights ethicist” than has Peter Singer. Yet in The Way We Eat, co-authored with animal rights attorney Jim Mason, Singer suggests we might condemn less and praise more the view that it is ethical to eat animals who have lived comfortable lives. Somewhat synonymous with what Katz calls “humane meat,” Singer and Mason anoint the appellation “conscientious omnivore.” A new ethnic cuisine. Ethic cuisine.
This emerging moral vocabulary is one whose etymologies can be attributed to vegetarian evangelists and animal liberationists. Their shouts of protest and their cries of lamentation have been heard. Many meat eaters grown uneasy with their own complicity now seek the lesser of several evils. Michael Pollan, the eloquent author of The Omnivore’s Dilemma, too deserves credit for expanding this lexicon.
Pollan, however, is less forthright about his own omnivorism than is Katz. Instead, Pollan applies his considerable intelligence merely to rationalize and bolster his considerable decadence. For Pollan, meat’s taste trumps its waste. Rather than renounce meat as a superfluity, he chooses to denounce its cruelty. So thanks to Pollan and to his readers whom he has rallied to the cause, many herds of open-pasture cows and many flocks of free-range hens are now being spared the horrors of the feedlot and the factory farm. But that is small comfort to the cows and the hens still prodded on their death march to the slaughterhouse.
Pollan hunted a feral pig to write about it. Katz slaughtered a farm-raised pig to eat it. For Katz, writing is an afterthought to eating, as when he describes in necessary detail the physical difficulties of slaughtering a pig or a chicken. And Katz's book, in contrast to Pollan’s, is one of few about food in which narrative use of the first person is welcomed and warranted. This is because Katz’s life experiences and his resulting perspectives both are so very unique.
For instance, Katz expresses disillusionment with the pharmaceutical industry, yet he admits to his dependence upon their pills and potions for treatment of his AIDS. He even chronicles the long struggle of his unsuccessful attempt to survive and function without those pills and potions. Such candor about being poz is rare, and a testament to the author’s integrity. Let’s hope that Katz copes well with AIDS, and that he lives a long and healthy life, long enough to complete his third book, and fourth and fifth and sixth.
– Mark Mathew Braunstein
April 30, 2022
This author wants you to believe that sauerkraut poultices can cure cancer and insists that professional input isn't necessary for food safety, among other things, yet heavily relies on some of the same professional input he seems to despise when it suits him. It's a real bummer, this book started out as a promising introduction to underground food movements but instead came off as a caricature of food justice. This book has a few redeeming qualities, like the resource lists in the end of each chapter, but I would recommend learning about food justice elsewhere.
September 29, 2025
I'm already a convert to radical post-consumerism so I enjoyed this journey through the various food movements. I'm horrified as always at the dreadful American food industry in the hands of greedy industrialists. the stats Katz cites in 2006 have only gotten bleaker in the last two decades. Some chapters were a bit much (Food Not Bombs and dumpster diving) but I'm all for urban foraging, guerilla gardening, fermenting, and every kind of DIY to avail ourselves of the bounty of nature and plants. Katz is a delight to spend time with in the pages of his books.
January 28, 2021
Great resource and very informative, building on some foundational knowledge I've had and adding to it quite a bit. Only a little bit of info is outdated, better now or "worse" now than when the book was written. I'll be looking into the many cited resources over time. Well done. Originally purchased for my father and it took me a while to preview it for him...eventually approved and returned his copy to him and purchased another for myself.
March 9, 2017
"The Revolution Will Not Be Microwaved" made me wish that food was a bigger part of what we study in history and culture classes. Katz's book is more than a lament of our microwave and fast food culture; it's a deeply personal account of farm monoculture, globalization, and other dangerous food policies that affect all of us more than we realize.
August 6, 2018
Simple recipes nested in a cutting analysis of the way food is currently produced in North America. Good food isn't limited to the past, and you don't need to travel to find subversively delicious traditions. Best read by section, and as a reference book. Great launching pad for more food-focused research.
May 17, 2017
nothing particularly revolutionary or new compared to the other books I've read
April 2, 2018
Why must I write a review?
January 4, 2021
Excellent. I am a big fan of Sandor Katz.
April 4, 2024
𝔼𝕤𝕤𝕖𝕟𝕥𝕚𝕒𝕝 𝕣𝕖𝕒𝕕𝕚𝕟𝕘 𝕗𝕠𝕣 𝕒𝕟𝕪𝕠𝕟𝕖 𝕡𝕦𝕣𝕤𝕦𝕚𝕟𝕘 𝕒 𝕞𝕠𝕣𝕖 𝕞𝕚𝕟𝕕𝕗𝕦𝕝 𝕣𝕖𝕝𝕒𝕥𝕚𝕠𝕟𝕤𝕙𝕚𝕡 𝕨𝕚𝕥𝕙 𝕗𝕠𝕠𝕕, 𝕝𝕒𝕟𝕕, 𝕒𝕟𝕕 𝕠𝕥𝕙𝕖𝕣 𝕡𝕖𝕠𝕡𝕝𝕖. ℝ𝕖𝕒𝕕 𝕥𝕙𝕚𝕤 𝕓𝕠𝕠𝕜 𝕤𝕚𝕥𝕥𝕚𝕟𝕘 𝕚𝕟 𝕥𝕙𝕖 𝕤𝕦𝕟. 𝕋𝕙𝕖𝕟 𝕘𝕚𝕧𝕖 𝕚𝕥 𝕥𝕠 𝕒 𝕗𝕣𝕚𝕖𝕟𝕕.
July 10, 2017
"The Revolution Will Not Be Microwaved" by Sandor Katz is created to be used by its readers, not merely consumed. He has clearly laid out as comprehensive and inclusive an agenda as any I have seen, covering industrial food production, dumpster diving, fermenting, foraging, vegetarianism and many other topics. His writing style is humble, clear and flows well -- while he incorporates plenty of information about his and his own experiences, the first person narrative is neatly integrated into the overall message. Each chapter is written as a standalone article and ends with recipes and resources for futher research.
Katz's approach is truly one of conservation and relativity -- he constantly notes that each individual's particular body chemistry, culture and food preferences mean that a diet that works for him (now) may not work for you. He encourages exploration, examination and critical thought.
Sadly, but perhaps not surprisingly, the negative reviews of his books on Amazon are largely from homophobes. While he mentions he's fighting AIDS with diet and medication, and that he lives in a queer community - he's not hamfisted about his sexual orientation or lifestyle. He's clear and up front about it but in no sense does he ever offer judgement about the relative merits of his orientation to the mainstream (nor is the book in anyway about sex). Katz provides details about his life as they are relevant to his experiences and experiments with food -- but he's clearly not out to recruit people to the "Gay Nation" nor to challenge their assumptions on homosexuality.
It's very clear that his mission is to provide a catalyst for his readers (whom he assumes are intelligent, inquisitive folks) to scrutinize their diets and food sources and to arm them with tools for making the best choices based on their own particular situations.
Katz's approach is truly one of conservation and relativity -- he constantly notes that each individual's particular body chemistry, culture and food preferences mean that a diet that works for him (now) may not work for you. He encourages exploration, examination and critical thought.
Sadly, but perhaps not surprisingly, the negative reviews of his books on Amazon are largely from homophobes. While he mentions he's fighting AIDS with diet and medication, and that he lives in a queer community - he's not hamfisted about his sexual orientation or lifestyle. He's clear and up front about it but in no sense does he ever offer judgement about the relative merits of his orientation to the mainstream (nor is the book in anyway about sex). Katz provides details about his life as they are relevant to his experiences and experiments with food -- but he's clearly not out to recruit people to the "Gay Nation" nor to challenge their assumptions on homosexuality.
It's very clear that his mission is to provide a catalyst for his readers (whom he assumes are intelligent, inquisitive folks) to scrutinize their diets and food sources and to arm them with tools for making the best choices based on their own particular situations.
Displaying 1 - 30 of 116 reviews