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Eating on the Wild Side: The Missing Link to Optimum Health, by Jo Robinson
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Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."
The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost.
Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.
EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.
- Sales Rank: #5753 in Books
- Brand: Robinson Jo
- Published on: 2014-05-20
- Released on: 2014-05-20
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.13" w x 6.00" l, .95 pounds
- Binding: Paperback
- 416 pages
- Eating on the Wild Side The Missing Link to Optimum Health
Amazon.com Review
Photos from Jo's Personal Garden
Black Tomatoes
Blue Jade Corn
Purple Sprouting Broccoli
Purple Carrots
View to the South
Potato Salad with Sun-Dried Tomatoes and Kalamata OlivesPrep time: 15 minutes
Cooking time: 20-45 minutes, depending on method
Chilling time: 24 hours
Yield: 5 cups
Ingredients
2 pounds unpeeled new potatoes or unpleeled baking potatoes, preferably with red, blue, or purple flesh
1/2 cup oil-packed sun-dried tomatoes, drained and chopped or julienned
1/2 cup thinly sliced red onions or chopped scallions (including white and green parts)
1/3 cup extra virgin olive oil, preferably unfiltered
3 tablespoons red or white wine vinegar
1 tablespoon sugar
1–2 garlic cloves, pushed through a garlic press
1/2 teaspoon powdered mustard or 1 teaspoon prepared mustard
1/2 cup pitted and chopped kalamata olives
1/3 cup chopped prosciutto or diced cooked bacon (optional)
Directions
Steam or microwave the potatoes in their skins until they are tender. Cool and store in the refrigerator for 24 hours. Quarter the chilled potatoes, then cut into 1/4-inch slices and place in a large mixing bowl. Do not remove the skins. Combine remaining ingredients in a small bowl and pour over the potatoes. Toss to coat evenly. Serve cold or at room temperature.
From Booklist
For some, locavorism isn’t enough. Farmed food of any sort lacks the full panoply of flavors and textures that wild foods bring to the table. Moreover, wild foods offer some nutritional advantages and may be richer in some vitamins and minerals than their cultivated cousins. Some laboratory studies have concluded that medical benefits, including protection from cancer cells, can be found in vegetables such as brussels sprouts. Despite her impassioned advocacy for eating foods culled from woodlands and creek beds, Robinson is not so doctrinaire as to believe that everyone has the time or the access to such foods. So she offers a guide to buying the best, most flavorful produce in supermarkets. Robinson guides readers through ranks of greens, explaining how to judge lettuces by color and why to select loose spinach rather than the bagged variety. Such guides can benefit grocery shoppers who lack the means of foraging their dinners. --Mark Knoblauch
Review
"The next Omnivore's Dilemma." --Epicurious.com
"Phenomenal...The cure for what ails us is right here, and it's delicious." --Dan Barber, chef and owner of Blue Hill and Blue Hill at Stone Barns
"I learned so much from this outstanding book. Highly recommended reading for all who are health conscious." --Andrew Weil, MD
"Wonderful, enlightening. Jo Robinson has done a magnificent job of bringing together information from so many diverse disciplines." --Loren Cordain
"Because recent studies have taught us that we should be getting our beta carotene and other health-builders not from pills but from well-grown food, this book is just what gardeners and cooks need." -The Washington Post
"It's a great book. I think people will change the way they buy their food. I know that I will." --Dr. Sanjay Gupta
"Most fascinating. Hailed as the first book to reveal the nutritional history of fruits and vegetables....I'm savoring every word." --PBS's Food Blog, "Kitchen Vignettes"
"If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Only Michael Pollan would come close to her superbly researched work."-- Bill Kurtis, Chairman and Founder, Tallgrass Beef Company
Most helpful customer reviews
204 of 211 people found the following review helpful.
Best vegetable and fruit guide
By Just a guy
I almost didn't buy this book, not being sure if it was a history book or a cookbook or a diet book or what. But since I've appreciated author Jo Robinson's "Eat Wild" website I decided to go ahead. I'm so glad I did.
If you too are wondering what this book is, then I'll tell you what I've found. This is a book about the vegetables and fruits that are available in supermarkets and farmer's markets in the U.S. For each group of vegetables or fruits, there is a history going back to the earliest cultivation and information on the wild origins. Included with this history is also the healthful properties of the wild plant and the changes that have taken place as a result of cultivation. Wild plants are the original nutritional powerhouses and the author tells you how you can get closest to that with the cultivated plants found in the stores, markets or backyard gardens.
There is one review on Amazon that complains about the use of ORAC values throughout this book. The reviewer notes that the USDA has removed its ORAC database, but doesn't explain why ORAC was pulled. The USDA in announcing the removal says that "ORAC values are routinely misused by food and dietary supplement manufacturing companies to promote their products and by consumers to guide their food and dietary supplement choices." Marketers were abusing the system and had found ways to juggle the results to get high ORAC values, such as comparing the score of a gallon 'juice mix' with a half cup of berries. The marketers deliberately obscured the misleading result. But ORAC values can be important. As ORAC researcher Ronald L. Prior, Ph.D., said in a letter in response to the removal of the USDA database pointed out that is was a useful tool for research as there is "a considerable amount of scientific literature on the positive health benefits of the polyphenolic flavonoid-type compounds in foods." So there is good reason to list the ORAC values in this book. Google "ORAC Ronald Prior" to read the full response.
Eating on the Wild Side is a great book that I keep going to as a food-buying guide.
169 of 179 people found the following review helpful.
VERY COOL BOOK!
By Joanna D.
This books is, in my opinion, LOOOOONG overdue. From sweet corn that no longer tastes "corny" to cottony white strawberries and golf-ball tomatoes, what has happened to our produce and what can we do to obtain the best, most nutritious fruits and vegetables. This is a practical book as well as a very interesting read. It's not only a natural history of our most commonly-eaten fruits and veg, it's also a guide to buying and using produce, sources for seeds, and much more.
There is a new lack of diversity in varietals. The author gives the example of apples. We used to live for the apple SEASONS...not season. First early Macs, then Courtlands, Jonathans, Winesaps, etc. Now, go to the store and it's Gala, Fuji, Braeburn and the inevitable Granny Smiths for the most part. And those Grannys to me don't taste right. They are bitter. Many fruits just don't taste the same to me anymore (grapes, strawberries in particular. Corn is weird--sugary sweet, no character. Personally, I miss the yellow corn of my childhood, grown right down the street and picked and rushed to the table.)
The history of the blueberry was particularly interesting; the darkest berries (full of antioxidants) were selected AGAINST when they were cultivated from wild ones, because the horticulturalist thought lighter berries would sell better.
The saddest thing is the loss of nutrients. These foods are vital to your health.
The author goes over how we got various fruits, such as the apricots of Asia, the apples loved by the Salish tribe of America but also gives us suggestion on where and what to buy. Some of the info is a bit conflicting; for example, there is a recipe for apple crisp, using the nutritious skins ground up in the sugar topping portion to get the benefit of their vitamin content--but the author also tells us that commercial apples are very high, among the highest, in pesticides. This is absolutely true in my experience. We like to go to the "U-Pick" at a local orchard, but I can't go into the apple tree rows as the pesticide is so concentrated on freshly sprayed trees that it irritates my skin and lungs. So...organic is the way to go, if you can do so.
I kind of sort of came to the same conclusions as this book a while ago because I love fresh produce and it was getting more and more unsatisfactory; I found our local farms for asparagus and tomatoes, found the organic co-ops and learned what vegetables and fruits were best around here in the Mid-Atlantic. I try to stick to those good choices. The author gives recipes, advice, history and this all makes for good reading. Recommended.
19 of 20 people found the following review helpful.
Really good place to start
By S. R. Schnur
People forget that when the draft came up for WWII, many of our young men were unfit because of malnutrition. We were just coming out of the Depression where quantity and quality of food had been poor for huge numbers of people. Then came the War with its corresponding shortages. In 1947 Adele Davis wrote a book based on much scientific research about how to maximize vitamins, minerals and protein inexpensively. The book was called "Let's Cook it Right," and, if you can find a copy, it is equally useful today.
Now we are discovering all sorts of other factors in food such as phytonutrients and antioxidants in addition to the known vitamins minerals and proteins that humans need. That research is just beginning.
This is the first book since Adele Davis that gives us the research to help us in the kitchen to prepare foods with maximum nutrients. This research is just beginning which limits the book, and the author has not, apparently, been doing followup research ala Adele Davis. But this book is a wonderful start.
Just as an example, if you mash or dice your garlic and let it sit 10 minutes before using it in a recipe, it develops the maximum amount of allicin - a valuable nutrient. There are tips to preserve the maximum anthocyanins in fruits.
What this book cries out for is intensive kitchen research followed by a comprehensive tome on the subject. Meanwhile this is a start.
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