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The Revolution Will Not Be Microwaved
by Sandor Ellix Katz, reviewed by Sher June
This book should be read by everyone who eats. Sandor Ellix Katz
first takes on corporate agriculture, extensively detailing how it
poisons and depletes our foods and the earth. He then introduces
the alternative food revolution of individuals and communities
retaking control of their food and working for food justice, safety and
security. In his own words,” This revolution will not be genetically
engineered, pumped up with hormones, covered in pesticides,
individually wrapped or microwaved.... This revolution is nourishing
and sensual. This revolution reinvigorates local economies. This
revolution rescues traditional foods that are in danger of extinction
and revives skills that will enable people to survive the inevitable
collapse of the unsustainable, globalized, industrial food system.”
Sandor Katz explains there is much about our food supply that
most Americans, happy with our convenient, plentiful food, don't
understand---for instance, the incredible hidden costs of this
system. Billions of dollars are spent annually for gasoline to
transport food, often over 1000 miles, to market; for military costs
to maintain control of those energy supplies; for the environmental
costs from polluting air, soil, and water, global warming, erosion,
water table depletion, etc., and for the health care costs incurred
from pollution and chemicals in food. He also speaks of the
damage big corporate farms do to rural communities, not just in
pollution, but also driving out small farms who can't compete, not
even for government subsidies, and diminishing job opportunities
and property values. He cites statistics that there were 6 million
farms in the first half of the twentieth century, although only 2 million
remain today, with half of these being part time operations making
under $5000 a year. The average age of U.S. farmers is currently
55 years old. Less than 6 percent of the principle owners are
under 35. And one quarter of all farmers are over 74! Small farms
are dying out. And government regulations are making it hard or
impossible for small farmers to sell raw milk or cheese, butcher
livestock on their farms, etc.
by Sandor Ellix Katz, reviewed by Sher June
This book should be read by everyone who eats. Sandor Ellix Katz
first takes on corporate agriculture, extensively detailing how it
poisons and depletes our foods and the earth. He then introduces
the alternative food revolution of individuals and communities
retaking control of their food and working for food justice, safety and
security. In his own words,” This revolution will not be genetically
engineered, pumped up with hormones, covered in pesticides,
individually wrapped or microwaved.... This revolution is nourishing
and sensual. This revolution reinvigorates local economies. This
revolution rescues traditional foods that are in danger of extinction
and revives skills that will enable people to survive the inevitable
collapse of the unsustainable, globalized, industrial food system.”
Sandor Katz explains there is much about our food supply that
most Americans, happy with our convenient, plentiful food, don't
understand---for instance, the incredible hidden costs of this
system. Billions of dollars are spent annually for gasoline to
transport food, often over 1000 miles, to market; for military costs
to maintain control of those energy supplies; for the environmental
costs from polluting air, soil, and water, global warming, erosion,
water table depletion, etc., and for the health care costs incurred
from pollution and chemicals in food. He also speaks of the
damage big corporate farms do to rural communities, not just in
pollution, but also driving out small farms who can't compete, not
even for government subsidies, and diminishing job opportunities
and property values. He cites statistics that there were 6 million
farms in the first half of the twentieth century, although only 2 million
remain today, with half of these being part time operations making
under $5000 a year. The average age of U.S. farmers is currently
55 years old. Less than 6 percent of the principle owners are
under 35. And one quarter of all farmers are over 74! Small farms
are dying out. And government regulations are making it hard or
impossible for small farmers to sell raw milk or cheese, butcher
livestock on their farms, etc.
The Revolution Will Not Be Microwaved
by Sandor Ellix Katz
Chelsea Green Publishing
$20.00 (400p)
ISBN-10: 1933392118
Wild Fermentation by Sandor Ellix Katz
by Sandor Ellix Katz
Chelsea Green Publishing
$20.00 (400p)
ISBN-10: 1933392118
Wild Fermentation by Sandor Ellix Katz
There is also plenty of specific information in this book on poisons in our food and water from the pesticides, harmful food
processing, and genetic engineering from corporate agriculture. Monsanto and a handful of other large seed corporations
control over half of the world's food supply, largely through biotechnology and the patenting of seeds. Katz discusses the
ways genetic engineering endangers us with the possibilities of allergic reactions and other health problems not yet fully
researched, as well as putting other crops and wild species at risk from genetic drift. Then he explains “biopharming,”
genetically engineering plants to produce biopharmaceutical drugs. Pollen from these could turn nearby related plants into
potentially lethal foods for humans who consume them. And in fact at least one such accidental contamination has already
occurred in an incident he describes that had to be cleaned up with a million dollar government subsidy, no less. The
pharmed plants contained a pig vaccine, he said. At least nobody ingested them---that time.
Animals on farms should live well and die humanely, Katz believes. Four firms now control 80 percent of the cattle market,
and 5 control 63 percent of the hog market. Not only does he discuss various issues of animal welfare concerning these
corporate farms and slaughterhouses, but also equitable use of resources for this industry and the ecological impacts of
large scale animal farming.
The problems caused by corporate agriculture are daunting. But there is hope. And it is coming from many directions.
Recently Sandor Katz traveled around the country visiting food co-ops, farmers' markets, community spaces, and farms,
discovering new ways people are taking control of the foods they eat and the foods they produce. He calls these activists
“part of a broad movement to build alternatives to the dominant food system and transform the world one bite at a time.”
Just learning to raise your own food is a political action at this point, Katz tells us. But he also describes people building
community gardens, urban parks with fruit trees, school gardens, and guerilla gardens in vacant lots and public lands that
have been planted to grow food. Small scale food producers are also coming together to gain strength in numbers, and
forming farmers' markets, community supported agriculture where people buy shares in a fruit and vegetable farm or
shares of a cow or goat dairy animal to get around regulations banning the sale of raw milk, and organizations to save
seeds, particularly heirloom varieties, and heirloom livestock breeds. Indigenous peoples are working to restore salmon
and buffalo herds and fight for wild food sovereignty, for instance wild rice versus biotech wild rice. Traditional food
processing and preserving, cheese making, brewing, butchering, smoking, and fermenting are being rediscovered by new
generations. People are also foraging for foods, not just wild plants and animals, but gleaning from food co-ops,
dumpsters and eating exotic foods like insects. Some people are foraging and gleaning discarded and surplus food to
feed the hungry. Food recycling is happening with cooking oil for biodiesel, composting, etc,.
Katz explains how community based health care is using food as medicines, sharing knowledge, and exploring alternative
forms, such as acupuncture and herbs. In 2000 a study in the Journal of the American Medical Assn. said the third leading
cause of death in the United States, behind heart disease and cancer, is the medical system itself, through unnecessary
procedures, hospital-acquired infections, medical errors, and adverse drug reactions. “Chemical agriculture feeds the
market for chemical medicine,” Katz says.
And finally he discusses water. He warns against using water bottled in plastic and explains pollution dangers from
industrial wastes, agriculture, chemicals, feces, chlorine used to purify water, and fluoride. But here, too, people are
cleaning up rivers, and collecting rainwater and greywater, etc. Drink more water and get a good filtration system, he
advises us.
Besides discussing the problems caused by corporate agriculture and alternatives to it, this book lists hundreds of other
books, periodicals, and videos on related subjects, and contact information for organizations working on various aspects of
these topics. He also includes some interesting and unusual recipes.
Please read this book. You will learn so many things about food, and hopefully be inspired to unite with others in our
communities to find innovative ways to take back control of what we eat and how that impacts the earth's ecosystems. To
quote Sandor Katz,” This is a revolution of the everyday, and it's already happening. It is a practice more of us can build into
our mundane daily routines and into a grassroots groundswell.”
processing, and genetic engineering from corporate agriculture. Monsanto and a handful of other large seed corporations
control over half of the world's food supply, largely through biotechnology and the patenting of seeds. Katz discusses the
ways genetic engineering endangers us with the possibilities of allergic reactions and other health problems not yet fully
researched, as well as putting other crops and wild species at risk from genetic drift. Then he explains “biopharming,”
genetically engineering plants to produce biopharmaceutical drugs. Pollen from these could turn nearby related plants into
potentially lethal foods for humans who consume them. And in fact at least one such accidental contamination has already
occurred in an incident he describes that had to be cleaned up with a million dollar government subsidy, no less. The
pharmed plants contained a pig vaccine, he said. At least nobody ingested them---that time.
Animals on farms should live well and die humanely, Katz believes. Four firms now control 80 percent of the cattle market,
and 5 control 63 percent of the hog market. Not only does he discuss various issues of animal welfare concerning these
corporate farms and slaughterhouses, but also equitable use of resources for this industry and the ecological impacts of
large scale animal farming.
The problems caused by corporate agriculture are daunting. But there is hope. And it is coming from many directions.
Recently Sandor Katz traveled around the country visiting food co-ops, farmers' markets, community spaces, and farms,
discovering new ways people are taking control of the foods they eat and the foods they produce. He calls these activists
“part of a broad movement to build alternatives to the dominant food system and transform the world one bite at a time.”
Just learning to raise your own food is a political action at this point, Katz tells us. But he also describes people building
community gardens, urban parks with fruit trees, school gardens, and guerilla gardens in vacant lots and public lands that
have been planted to grow food. Small scale food producers are also coming together to gain strength in numbers, and
forming farmers' markets, community supported agriculture where people buy shares in a fruit and vegetable farm or
shares of a cow or goat dairy animal to get around regulations banning the sale of raw milk, and organizations to save
seeds, particularly heirloom varieties, and heirloom livestock breeds. Indigenous peoples are working to restore salmon
and buffalo herds and fight for wild food sovereignty, for instance wild rice versus biotech wild rice. Traditional food
processing and preserving, cheese making, brewing, butchering, smoking, and fermenting are being rediscovered by new
generations. People are also foraging for foods, not just wild plants and animals, but gleaning from food co-ops,
dumpsters and eating exotic foods like insects. Some people are foraging and gleaning discarded and surplus food to
feed the hungry. Food recycling is happening with cooking oil for biodiesel, composting, etc,.
Katz explains how community based health care is using food as medicines, sharing knowledge, and exploring alternative
forms, such as acupuncture and herbs. In 2000 a study in the Journal of the American Medical Assn. said the third leading
cause of death in the United States, behind heart disease and cancer, is the medical system itself, through unnecessary
procedures, hospital-acquired infections, medical errors, and adverse drug reactions. “Chemical agriculture feeds the
market for chemical medicine,” Katz says.
And finally he discusses water. He warns against using water bottled in plastic and explains pollution dangers from
industrial wastes, agriculture, chemicals, feces, chlorine used to purify water, and fluoride. But here, too, people are
cleaning up rivers, and collecting rainwater and greywater, etc. Drink more water and get a good filtration system, he
advises us.
Besides discussing the problems caused by corporate agriculture and alternatives to it, this book lists hundreds of other
books, periodicals, and videos on related subjects, and contact information for organizations working on various aspects of
these topics. He also includes some interesting and unusual recipes.
Please read this book. You will learn so many things about food, and hopefully be inspired to unite with others in our
communities to find innovative ways to take back control of what we eat and how that impacts the earth's ecosystems. To
quote Sandor Katz,” This is a revolution of the everyday, and it's already happening. It is a practice more of us can build into
our mundane daily routines and into a grassroots groundswell.”