Book Review

 

“Eating on the Wild Side” by Jo Robinson

This is the book I have been waiting for.  From the first day I tasted just-picked fruits and vegetables, I have maintained that everything tastes better when you eat it just after it’s harvested.  I could never find any scientific proof to support my belief until I found Jo Robinson’s book—she explains why.

This short yet informative research-based read provides an explanation of how nutrients have been bred out of the food that we eat.  Going back to the days of the Hunter-Gatherers—over 10,000 years ago—Robinson paints an informative picture of how man has intuitively been selecting the sweetest, starchiest, least bitter and sour edibles, which possess the lowest nutritional value when consumed.

My favorite part of the book is that Jo Robinson gives readers specific names of fruit and vegetable varieties to buy and then instructions on how to prepare them to receive the most nutritional value.  The descriptions are so complete and even indicate which varieties can be found in conventional markets, farmers’ markets and which can be grown in home gardens.

This book is chock-full of facts that will be of interest to anyone who cares about what they eat and what they serve to their families.  This read should motivate everyone to find a spot – whether on a patio or a small patch of land – to organically grow the most nutritious fruits and vegetables possible.

 

Happy Reading, Healthy Eating