Unprocessed

<p>In the tradition of Michael Pollan's bestselling<em> In Defense of Food </em>comes this remarkable chronicle from a founding editor of <em>Edible Baja Arizona</em> of a young woman's year-long journey of eating only whole unprocessed foods--intertwined with a journalistic exploration of what unprocessed really means why it matters and how to afford it.</p><p>In January of 2012 Megan Kimble was a twenty-six-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from how it was made and what it did to her body: so she decided to go an entire year without eating processed foods. <em>Unprocessed </em>is the narrative of Megan's extraordinary year in which she milled wheat extracted salt from the sea milked a goat slaughtered a sheep and more--all while earning an income that fell well below the federal poverty line.</p><p>What makes a food processed? As Megan would soon realize the answer to that question went far beyond cutting out snacks and sodas and became a fascinating journey through America's food system past and present. She learned how wheat became white; how fresh produce was globalized and animals industrialized. But she also discovered that in daily life as she attempted to balance her project with a normal social life--which included dating--the question of what made a food processed was inextricably tied to gender and economy politics and money work and play.</p><p>Backed by extensive research and wide-ranging interviews--and including tips on how to ditch processed food and transition to a real-food lifestyle--<em>Unprocessed</em> offers provocative insights not only on the process of food but also the processes that shape our habits communities and day-to-day lives.</p>