Jonathan Kauffman – Hippie Food

by Marie Rodriguez

Jonathan Kauffman’s “Hippie Food” introduces us to the individuals who changed our consumption. Before the Nineteen Sixties, our meals have been in a Cold War rut. The counterculture brought us onto food that freed us from that lifestyle. The result turned into the famous consumption of tofu, brown rice, yogurt, and something referred to as granola. CapRadio’s Donna Apidone spoke with Kauffman about the political and nonsecular reasons these foods became mainstream.

Interview Highlights:

Jonathan Kauffman – Hippie Food 3

What inspired you to write this record of “Hippie Food”?

It, indeed, was my culinary autobiography. I became an eating place critic and liked to study eating places up and down the spectrum. I took some friends with me to a vegetarian eating place in Seattle. We sat down to this meal, which became familiar to me. However, I hadn’t visible it for the long term. And I turned into like, “Oh my gosh. I love this.

The transition to a cleaner way of farming and eating manifested spontaneously.

It became a grassroots movement. It changed into going on everywhere in the USA, all at an equal time. And I knew the testimonies of the folks who had been inside the movement had been going to be exquisite. I went to speak to the Lundberg Brothers and stated, “Do you realize whatever about macrobiotics? Because each time I think about macrobiotics, I think of brown rice.” They said, “Oh, properly, the entire purpose we transformed to organics changed due to macrobiotics.” That began an entire year-long study mission of interviewing macrobiotic folks everywhere in the U.S.

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