A former cook and dishwasher, Jonathan Kauffman is a James Beard Award winning journalist and staff writer at the San Francisco Chronicle. He was previously the restaurant critic at the East Bay Express, Seattle Weekly and SF Weekly, as well as the San Francisco editor at Tasting Table. He contributes regularly to San Francisco magazine and Wine & Spirits, and has written for Lucky Peach, Food & Wine.com and Slate. His articles have been anthologized in several editions of Best Food Writing. A native of Minnesota, he now lives in San Francisco.
“An intelligently written narrative refreshingly free of personal
admonitions... 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 expose that educates without bias.”
— Kirkus Reviews
“An outstanding food and cultural history…In this informative,
briskly paced first book…Kauffman details how the concept of health
food ‘evolved in the kitchens of young baby boomers’…Kauffman is
equally thorough in tracing how these early innovators inspired the
food co-ops and whole food stores that exist today.” — Publishers
Weekly (starred review)
“Kauffman describes a time when a simple bowl of brown rice...and
dashes of tamari could be an act as politically symbolic as
hitchhiking to San Francisco with flowers in your hair... Alongside
playful prose the great joy of Hippie Food is its rich cast of
characters.” — Wall Street Journal
“Kauffman’s research left him with a fascinating picture of what
longhairs ate and where they got it.” — NPR’s The Salt
“Briskly entertaining… I thought I knew this story, but Kauffman
has added a lot to it, in the way of both fresh information and
narrative verve.”
— Michael Pollan for the New York Times
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