A few of my media appearances for Hippie Food.
Here and Now: On the NPR show, broadcast nationally, I talk to Jeremy Hobson about brown bread, back-to-the-landers and LSD. (Includes a short excerpt.)
Mother Jones: Energy bars, grain bowls, nutritional yeast — all the good stuff. Tom Philpott and I talk about Hippie Food, for Mother Jones‘ food podcast, The Bite.
NPR’s The Salt: For NPR’s national food site, Menaka Wilhelm interviews me about the spread of counterculture foods, health food in Los Angeles, and the universal aroma of food co-ops.
Washington Post: The Post‘s food editor, Joe Yonan, reflects on the hedonistic vegetarianism of Anna Thomas’s book The Vegetarian Epicure and calls Hippie Food “captivating.” (He also interviews me about whole-wheat bread on the Splendid Table.)
Additional appearances: Talking with Christopher Kimball on Milk Street Radio and with Meena Kim on KQED’s Forum; an appearance on an Oregon Public Broadcasting feature about veganism in Portland; and a review in the Seattle Times.
New York Times: In his rave review for the New York Times, Omnivore’s Dilemma author Michael Pollan writes, “I thought I knew this story … but Kauffman has added a lot to it, in the way of both fresh information and narrative verve.”
Publishers Weekly: The October 16, 2017, issue of Publishers Weekly gives Hippie Food a starred review (!), calling it “informative” and “briskly paced.” “This is an outstanding food and cultural history,” the review concludes.
Wall Street Journal: In his feature-length review, Rien Fertel writes, “We’re all hippies now. … You might eschew tofu and renounce alfalfa sprouts, but foods like yogurt, granola, hummus, avocado and soy sauce, ingredients that were first embraced by hippie faddists in the 1960s and ’70s, likely figure in your daily diet.”
San Francisco Chronicle: Freelance contributor Steve Silberman writes a full-length review of Hippie Food. “It’s hard to read more than a few pages without feeling compelled to do something — whether it’s digging a plot for lettuce in your backyard, taking a trip to the farmers’ market or busting out an old tamari-stained copy of Mollie Katzen’s Moosewood Cookbook to resurrect your mushroom moussaka,” he writes.
Kirkus Reviews: The book’s first review. Kirkus writes, “Kauffman comprehensively presents the history and the momentum of the organic food revolution while foraging for the keys to its increasing desirability and crossover appeal. An astute, highly informative food exposé that educates without bias, leaving the culinary decision-making to readers.”