Eat Real Foodies

Mark Bittman

The Minimalist and author of How to Cook Everything

“I’ll never stop eating animals, I’m sure, but I do think that for the benefit of everyone, the time has come to stop raising them industrially and stop eating them thoughtlessly.”

Marion Nestle

Professor of Nutrition, Food Studies, and Public Health at New York University, author, and tireless food safety advocate

“Unbelievable as it may seem, one-third of all vegetables consumed in the United States come from just three sources: french fries, potato chips, and iceberg lettuce.”
What to Eat

Michael Pollan

Author, journalist, activist, and professor of journalism at the University of California, Berkeley

“Don’t eat anything your great-grandmother wouldn’t recognize as food.”
Food Rules: An Eater’s Manual

“The medical literature on the causes of food poisoning is full of euphemisms and dry scientific terms: coliform levels, aerobic plate counts, sorbitol, MacConkey agar, and so on. Behind them lies a simple explanation for why eating a hamburger can now make you seriously ill: There is shit in the meat.”
Fast Food Nation: The Dark Side of the All-American Meal

Alice Waters

Chef, author, and the proprietor of Chez Panisse. “An American pioneer of a culinary philosophy that maintains that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally.”

“Let things taste of what they are.”
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution

Expendable Edibles

An online resource serving up “Gourmet Treatments for the Un-Spoiled.”

This groundbreaking site offers a “vast array of gourmet fixes for perishable, undervalued, and underappreciated foods.” The growing database of recipe solutions are compiled from chefs around the world.