Good Food
How "Hippie Food" went mainstream
San Francisco Chronicle food writer Jonathan Kauffman has a story to tell about how formerly fringe foods like hummus, tofu, granola, entered contemporary American food culture.
By Evan Kleiman • • 1 min readSan Francisco Chronicle food writer Jonathan Kauffman has a story to tell about how formerly fringe foods like hummus, tofu, granola, entered contemporary American food culture. He’s written about it in a new book, “Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat.”
The full episode
4 of 6
Will Guidara, mezcal, and learning "Knife Skills"- 0:00Hospitality lessons
- 11:47Straight from the source
- 22:03"Knife Skills"
- 32:47How "Hippie Food" went mainstreamYou’re reading this
- 42:31Market Report: Dates
- 50:20Marché Moderne nouveau
The full episode
4 of 6Will Guidara, mezcal, and learning "Knife Skills"- 0:00Hospitality lessons
- 11:47Straight from the source
- 22:03"Knife Skills"
- 32:47How "Hippie Food" went mainstreamYou’re reading this
- 42:31Market Report: Dates
- 50:20Marché Moderne nouveau