Saturday, July 18, 2015

Eating on the Wild Side

by Jo Robinson
Little, Brown and Company, 2013. 416 pgs. Nonfiction

This book is not about dieting; nor is it a recipe book. The subject here is our fruits and vegetables: why certain varieties have become dominant in the marketplace, the nutritional consequences of industry and market influences, and how various varieties compare with one another with respect to both taste and nutrition.
Before your eyes glaze over (as mine often do in regard to this topic)—This surprisingly engaging and interesting. Packed with great information presented in an easy conversational style, this book is a great starting place for someone ready to improve their eating habits.


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