Eating on the Wild Side

The Missing Link to Optimum Health

By: Jo Robinson

Narrated by: Erin Bennett

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.

Critic reviews

"I learned so much from this outstanding book. Highly recommended reading for all who are health conscious."—Andrew Weil, MD

"Phenomenal....The cure for what ails us is right there, and it's delicious."—Dan Barber, chef and owner of Blue Hill and Blue Hill at Stone Barns

"Because recent studies have taught us that we should be getting our beta carotene and other health-builders not from pills but from well-grown food, this book is just what gardeners and cooks need."—The Washington Post

"Eating on the Wild Side is a wonderful, enlightening book. Jo Robinson has done a magnificent job of bringing together information from so many diverse disciplines--most of it unknown to nutritional scientists, physicians, and lay people alike."—Loren Cordain, Ph.D., author of The Paleo Diet

"If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Eating on the Wild Side illustrates why she is without a doubt the quiet anchor of the movement. Only Michael Pollan would come close to her superbly researched work.."—Bill Kurtis, Chairman and Founder, Tallgrass Beef Company

"With Eating on the Wild Side, Jo Robinson has written the next Omnivore's Dilemma--a book of revelations that food lovers and home cooks everywhere will be reading, recommending, quoting, and living by. Robinson may not be a household name yet, but her groundbreaking work will turn much of what you thought you knew about food upside down and inside out."—Epicurious.com

"From its pages, you will get a wonderful education on the changes that have taken place in agriculture over the past century, and you will discover new ways to enhance your health by choosing the best that natures has to offer us."—The Sacramento Bee

"A great book. I think people will change the way they buy their food. I know that I will."—Dr. Sanjay Gupta

"Robinson busts conventional wisdom on vegetables. Those of us who follow nutrition news have heard it all. And so it is not insignificant to say that Robinson has turned things on their proverbial heads."—The Huffington Post

"Eating more fruits and vegetables is wise advice. This entertaining and informative guidebook shows us why it's true--and which types are the best to add to our diet."—Shelf Awareness

Excellent Information

Great book, very well written and accessible. The narration is well done, and the format of the book lends itself to both a straight through reading and a reference to peruse.

Excellent information

There is great information in this book. I especially enjoyed the history of our common foods and how they have been manipulated over time to make them more appealing but less nutritious. The narration is very good with occasional misses on pronunciation. I wish there were some information on squashes. Also, there is frequent mention of a PDF summary of the storage information and variety recommendations which I can't find. Highly recommended and very useful.

Favorite

This is my favorite, favorite, favorite nutrition book. I listen to it on the way to farmer’s market and i re-listen to the whole thing every few months to keep brain-washing myself and keep me motivated. I practice medicine and am able to give tips and always advise this book! Bow down!

Invaluable and Insightful

Would you try another book from Jo Robinson and/or Erin Bennett?

I would definitely try other books by Jo Robinson.

What could Jo Robinson have done to make this a more enjoyable book for you?

The only way to make this book more enjoyable would be to write a companion seasonal cookbook.

What didn’t you like about Erin Bennett’s performance?

Erin presented the technical and anecdotal information in a manner that was both pleasant and neutral without sounding the least bit boring.

What character would you cut from Eating on the Wild Side?

N/A

Any additional comments?

Research data about food and nutrition are so often used to promote diet trends that it has become difficult to parse what is useful data from what is manipulative propaganda. Jo Robinson's book is invaluable because it simply and expertly explores the origins and nutritional value of all kinds of food. She provides historical knowledge and current research to guide one's ability to identify, choose, store and prepare each kind of food to maintain maximum flavor and phytonutrient content. Her book is insightful because traditional wisdom about food and its preparation does not always agree with current scientific research. If you eat fresh food, you must read this book.

Masterpiece

Great book with solid and comprehensive information for anyone. The reading is well done, my only complaint would be when the narrator appears to have gotten a cold during the recording of the book. It would have been better to wait until well to complete the work.