In the tradition of Michael Pollan’s bestselling In Defense of Food comes this remarkable chronicle of a young woman’s year-long journey of eating only whole, unprocessed foods—intertwined with a journalistic exploration of what “unprocessed” really means, why it matters, and how to afford it.
In January of 2012, Megan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan’s extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more—all while earning an income that fell well below the federal poverty line.
What makes a food processed? As Megan would soon realize, the answer to that question went far beyond cutting out snacks and sodas, and became a fascinating journey through America’s food system, past and present. She learned how wheat became white; how fresh produce was globalized and animals industrialized. But she also discovered that in daily life, as she attempted to balance her project with a normal social life—which included dating—the question of what made a food processed was inextricably tied to gender and economy, politics and money, work and play.
Backed by extensive research and wide-ranging interviews—and including tips on how to ditch processed food and transition to a real-food lifestyle—Unprocessed offers provocative insights not only on the process of food, but also the processes that shape our habits, communities, and day-to-day lives.
Praise for Unprocessed
Gary Paul Nabhan, author of the award-winning Growing Food in a Hotter Drier Land and Coming Home to Eat Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone Andrew Weil, M.D., bestselling author of True Food: Seasonal, Sustainable, Simple, Pure Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University, and author of What to Eat Tamar Adler, author of An Everlasting Meal: Cooking with Economy and Grace and contributing writer to the New York Times Magazine — Lisa Leake, #1 New York Times bestselling author of 100 Days of Real Food
Gary Paul Nabhan
Deborah Madison
Andrew Weil, M.D.
Marion Nestle
Tamar Adler
Lisa Leake
