Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat

From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of organic, Kauffman reveals how today’s quotidian wholefoods staples—including sprouts, tofu, yogurt, brown rice, and whole grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, Washington, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country.

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