How Hippie Food Changed the Way We Eat

Who started the organic food craze that now is a cornerstone of popular American eating? Who is responsible for getting whole-food staples like sprouts, tofu, yogurt, brown rice, and whole-grain bread onto every grocery and home shelf? It’s more than a corporate marketing effort, and although it’s a way of life for many, it wasn’t always like this. Food journalist (and former line cook!) Jonathan Kauffman digs deep into funky food history in his new book Hippie Food, shedding light on the cultural revolutionaries who shaped a more idealistic and communal way of life and food in the United States.

Food is deeply woven into our cultural history: join Kauffman as he shares a hippie food chapter, including stories about cults, the Summer of Love, and a coast to coast journey of culture and cuisine.

Jonathan Kauffmann, Author, Hippie Food; Food and Culture Reporter, San Francisco Chronicle

Gordon Edgar, Author, Cheddar: A Journey to the Heart of America’s Most Iconic Cheese and Cheesemonger: A Life on the Wedge; Worker/Owner at Rainbow Grocery Cooperative since 1994--Moderator

This is a Food Lit program, underwritten by the Bernard Osher Foundation