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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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August 31, 2007

A Food Revolution Manifesto

By Aaron
9 Comments

I am excited to introduce you to one of Mark’s Daily Apple’s favorite authors. His name is Sandor Katz (you can call him Sandorkraut), and he is a self-proclaimed fermentation fetishist, herbalist and food activist. In just two books he has inspired us to try our hand at creating our very own savory seed sauerkraut, and to (further) challenge the practices and tactics of multinational food conglomerates.

Sandorkraut

Sandor Katz’s first book, Wild Fermentation, turned us on to this maverick. In it he provides readers with numerous, healthy fermentation recipes while uncovering the mysterious process of using fungi and bacteria to transform and preserve food – a method that has been used for thousands of years. (You’ve got to get this book for the ginger beer recipe alone!)

In Mr. Katz’s latest book he tackles a much broader and controversial topic. The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements is a thoroughly researched exposé on the miserable state of America’s food system and how it is affecting our society. His compelling and passionately delivered arguments will make you rethink why you are eating the foods you consume.

As he explains in the book, people rarely consider creating food for themselves anymore. We have been programmed to be consumers and not producers, so we sit back and let Big Food deliver tasteless and nutritionally inferior food items to our dinner tables.

This is to the detriment of our food, our health, and the environment, but to the benefit of Big Food’s bottom line. Our complacency and desire for cheap, convenient foods has resulted in an obesity-plagued and disease-ridden society with, seemingly, no end in sight.

As Sandor states, “Our food system, in which barely one percent of the people produce food for the other 99% to eat, is producing diseased people, diseased land, diseased animals, and diseased economies.”

Sandor doesn’t just deconstruct the system. In a conversational and inspirational tone he also gives hope and offers answers to the innumerable questions with which we are faced. With cold, hard facts and personal anecdotes The Revolution Will Not Be Microwaved will encourage you to take charge of your food supply and your health.

If you would like to learn more about the food revolution, or are looking for alternatives to the corporate dominated food system in America, pick up this book, read his arguments, and make use of the countless resources and suggestions Sandor provides.

We recently had the opportunity to interview Sandor about fermentation, Big Food, and sustainability.

Thank you for taking the time to answer a few of our questions, Sandor.

It is my pleasure.

Let’s get down to business. Why fermented foods?

Fermented foods are delicious and nutritious. Their flavors are so compelling that almost all “gourmet” foods are the products of fermentation (cheeses, cured meats, olives, condiments, coffee, chocolate, bread, wine, beer, to name just a few popular ones). Nutrients are “pre-digested” by fermentation and become more bioavailable. Fermentation also generates additional nutrients not found in the foods prior to fermentation. And ferments eaten raw contain live-cultures which replenish bacterial populations in our bodies and enhance digestion and immunity.

Can’t we handle a little processed food?

It depends what you mean by “processed food.” All fermented foods are processed. They are examples of what are known as “value-added” foods. When you turn cabbage into sauerkraut, you add value to it. Similarly, milk is worth more when you turn it into cheese, grapes when you turn them into wine. Food processing is part of every human culture and culinary tradition. So processed foods are not intrinsically bad. However, in our time, food processing, like food production, has largely disappeared from our lives and into factories where they are hidden from view. And increasingly food processing has departed from the realm of the traditional or natural. Most processed foods now contain hydrogenated oils (trans fats), high-fructose corn syrup, and/or genetically-modified ingredients. Potato chips, sodas, and candy don’t leave you feeling well-nourished. My personal feeling is that most people can handle a small amount of junk food, but only if it is in the context of a mostly wholesome diet. The results of eating mostly junk we are seeing all around us, in rising rates of obesity, diabetes, and other diet-related diseases, and even more dramatically in demographic trends suggesting that average life expectancy in the U.S. is decreasing for the first time in our history.

What is wrong with Big Food?

At the present historical moment, every aspect of food production and distribution, from farming to retailing, is concentrated to an unprecedented scale. This makes big profits for corporate food processors, while disempowering small farmers, rural communities, and consumers. Of every dollar that we spend on food at a supermarket, only 19 cents goes to farmers. The rest goes into this huge infrastructure of food processing, distribution, and marketing. The factory style of monoculture farming that this scale breeds transforms farming into a noxious activity that drains resources and pollutes. And of course, the highly processed foods that this system produces are largely anti-nutritious. Big Food is destroying the earth, destroying our health, and destroying community food security and economic structure.

What can an average American do to help fix our broken food system?

First, get to know some farmers and buy food that they produce directly from them. And then, start gardening and thereby producing some of your own food, and some to share. In our culture, we learn to identify primarily as “consumers.” Well, it is not sustainable for us to just consume. We need to break out of this confining and infantilizing role and empower ourselves and one another to become producers as well. That helps create better food choices for everyone.

Be sure to check to check out Sandor Katz’s website and books: Wild Fermentation and The Revolution Will Not Be Microwaved.

Do you buy meat and produce locally, or take joy in fermented foods? Share your stories with fellow readers!

Further Reading:

Coca Cola: Part of the problem

High Fructose Corn Syrup: Part of the problem

Pancakes and Sausage on a Stick: Also part of the problem

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9 Comments on "A Food Revolution Manifesto"

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Sonagi
Sonagi
9 years 28 days ago

Thanks for the tip. Both books look like a good read. I’ve always wanted to try fermentation but am afraid of screwing it up and possibly eating spoiled food, which I suppose would have a telltale smell.

Jeanmarie
6 years 3 months ago

Yes, your sense of smell and your taste buds are both pretty reliable guides as to what to avoid. (Don’t try that with wild mushrooms, though, in that case you must know what you’re doing, because tasting the wrong thing can be deadly.)

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[…] A Food Revolution Manifesto […]

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[…] Food Renegade has a delicious post on making your own sauerkraut. The DIY video features previous MDA guest blogger Sandor Katz. […]

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7 years 6 months ago

[…] Food Renegade has a toothsome place on making your possess sauerkraut. The DIY recording features preceding MDA temporary blogger Sandor Katz. […]

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[…] A Food Revolution Manifesto […]

Grok
6 years 9 months ago

Going to pick up Sandor’s new book. I hadn’t heard of it. Sounds like a good read.

Jeanmarie
Jeanmarie
6 years 9 months ago

Sandor got me started on fermentation a few years ago when I happened to be at Rainbow Grocery in San Francisco one day when they announced he was giving a demonstration of making kimchi and sauerkraut. I took copious note, bought the book, and haven’t stopped since. (His second book is good, too.) I now make kombucha, sauerkraut, kimchi, lacto-fermented condiments such as cranberry sauce, water kefir sodas, yogurt, used to make kefir (but there are only so many hours in the day). Sandorkraut changed my life!

grisly atoms
grisly atoms
10 months 28 days ago

I did not know how good sauerkraut could be until I tried Farmhouse Culture kraut, with living probiotics in it.

I just scoop it out of the bag and eat it straight.

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