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Eating on the  Wild Side - The Missing Link to Optimum Health-logo

Eating on the Wild Side - The Missing Link to Optimum Health

Jo Robinson

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.

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.
More Information

Description:

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.

Language:

English

Narrators:

Erin Bennett

Length:

11h 1m


Chapters

Chapter 1
Chapter 1

00:58


Chapter 2
Chapter 2

35:15


Chapter 3
Chapter 3

47:16


Chapter 4
Chapter 4

50:49


Chapter 5
Chapter 5

42:30


Chapter 6
Chapter 6

26:33


Chapter 7
Chapter 7

44:32


Chapter 8
Chapter 8

38:14


Chapter 9
Chapter 9

31:01


Chapter 10
Chapter 10

32:21


Chapter 11
Chapter 11

33:20


Chapter 12
Chapter 12

41:27


Chapter 13
Chapter 13

36:39


Chapter 14
Chapter 14

24:55


Chapter 15
Chapter 15

44:25


Chapter 16
Chapter 16

26:03


Chapter 17
Chapter 17

52:13


Chapter 18
Chapter 18

28:22


Chapter 19
Chapter 19

19:49


Chapter 20
Chapter 20

01:53


Chapter 21
Chapter 21

01:05


Chapter 22
Chapter 22

01:46