Anna Lappe and Bryant Terry

Grub: Ideas for an Urban Organic Kitchen

Talk• Q&A • Signing

In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.

Combining a straight-to the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.

With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

Anna Lappé is the co-author with her mother, Frances Moore Lappé, of the national bestselling Hope's Edge: The Next Diet for a Small Planet. The co-founder of the Small Planet Institute and the Small Planet Fund, Anna's articles and op-eds have been widely published. Anna is a sought after public speaker and commentator on food politics, globalization, and the media and has been featured in Organic Style, Utne, and O: The Oprah Magazine. In 2002, she was the first recipient of the Bioneers Youth Award, given annually to leaders under thirty who have made a national impact and in 2004 was included in Organic Style's "50 Environmental Power List." She has worked in South Africa, England, and France, and currently lives in Brooklyn, New York.

Bryant Terry is nationally recognized for his persistent effort to creatively create a more just and sustainable food system. His work has received recognition in Newsweek, Vibe, Organic and other publications. Bryant and b-healthy have received numerous awards, which include a Sea Change Residency (Gaea Foundation, 2005), Wave of the Future Award (Glynwood Center, 2004), and an Open Society Institute Community Fellowship (Soros Foundation, 2002). His passion for cooking and creating a more just and sustainable food system can be traced back to his childhood. Born and raised in Memphis, Tennessee, Bryant's grandparents taught him to grow, cook, and appreciate good food at an early age. His paternal grandfather, an avid gardener, transformed their backyard into a thriving organic garden where every week family members and neighbors would gather lettuce, tomatoes, greens, and more.

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