How hippie food became mainstream

Guests: Jonathan Kauffman, Judy Wicks

Yogurt, brown rice, tofu, soy sauce — a lot of American’s modern mainstream foods were born of the counterculture of the 1960s, popularized by hippies interested in alternatives to processed cuisine. The day before Thanksgiving, we’ll take a look at how the 60’s impacted what we eat today, as well as our attitudes about food ethics, health, and industrialized farming. Guest host Mary Cummings-Jordan is joined by JONATHAN KAUFFMAN, food writer and author of Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat, and JUDY WICKS, a local activist, entrepreneur and founder of the White Dog Café.