Real Food

Hailed as the "patron saint of farmers' markets" by theGuardianand called one of the "great food activists" byVanity Fair's David Kamp, Nina Planck is single-handedly changing the way we view "real food." A vital and original contribution to the hot debate about what to eat and why,RealFoodis a thoroughly researched rebuttal to dietary fads and a clarion call for the return to old-fashioned foods. In lively, personal chapters on produce, dairy,...
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Hailed as the "patron saint of farmers' markets" by theGuardianand called one of the "great food activists" byVanity Fair's David Kamp, Nina Planck is single-handedly changing the way we view "real food." A vital and original contribution to the hot debate about what to eat and why,RealFoodis a thoroughly researched rebuttal to dietary fads and a clarion call for the return to old-fashioned foods.

In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. TheNew York Timessaid thatReal Food"poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel," and that "radical" as Nina's ideas may be, the case she makes for them is "eminently sensible."

Nina Planck grew up in Virginia selling vegetables at farmers' markets and later created the first farmers' markets in London, England. In New York City, she ran the legendary Greenmarkets. Nina also wroteThe Farmers'Market Cookbookand hosted a British television series on local food. Her latest company, Real Food, runs markets for traditional foods in American cities.

Praise forReal Food:
"[Planck] is a cross between Alice Waters and Martha Stewart."--Washington Post
"Science is finally catching up to what our grandmothers knew long ago: that traditional foods, and even fats, are actually good for you--and a whole lot healthier than the creations of food technology. Drawing on the latest research and oldest folk wisdom,Real Foodoffers a persuasive and invigorating defense of eggs, butter, meat, and even lard (!), as well as a powerful critique of a food industry that aims to replace these standbys with its highly processed, an