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Jonathan Kauffman on How '60s Revolutionaries Changed America's Food

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Two people share bread and vegetables over a wooden table. (Photo: Getty Images)

Healthy foods like yogurt, brown rice and tofu were not always the familiar staples in the American diet that they are today. In his new book “Hippie Food” Jonathan Kauffman provides a narrative history of how the fringe and counterculture movements of the ‘60s and ‘70s made whole foods part of the mainstream. Kauffman chronicles the transition from the preserved and processed products born post-WWII to the modern diet rich in vegetables and grains. And we want to hear from you: Did you grow up eating “hippie foods”? How did they shape your childhood?

Related Links:
How Carob Traumatized a Generation (The New Yorker)


Jonathan Kauffman, staff writer, San Francisco Chronicle; author, "Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat"


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