My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today

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A wonderfully engaging memoir from the lady who founded America’s very first certified organic restaurant, My Organic Life is the story of an unheralded culinary pioneer who created it her mission to bring scrumptious, wholesome foods to the American table. While developing up on a farm in the Austrian Alps and later in Vienna, Nora Pouillon was surrounded by fresh and scrumptious foods. So when she and her French husband moved to Washington, D.C., in the 1960s, she was horrified to find out a culinary culture dominated by hormone-bloated meat and unseasonal vegetables. The distance in between great, healthful generate and what even the best restaurants had been serving was vast, and Nora was determined to bridge that gap. First as a cooking teacher, then as a restaurant owner, and sooner or later as the country’s premier organic restaurateur, she charted a path that forever changed our connection with what we eat. Given that it opened in 1979, her eponymous restaurant has been a hot spot for reporters, celebrities, and politicians—from Jimmy Carter to the Obamas—alike. Along the way, Nora redefined what meals could be, forging close relationships with nearby producers and launching initiatives to take the organic movement mainstream. As significantly the story of America’s postwar culinary history as it is a memoir, My Organic Life encompasses the birth of the farm-to-table movement, the proliferation of greenmarkets across the nation, and the evolution of the chef into social advocate. Spanning the final forty years of our connection with meals, My Organic Life is the deeply private, powerfully felt story of the organic revolution—by the unlikely heroine at its forefront.

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Books My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today A wonderfully engaging memoir from the lady who founded America’s very first certified organic restaurant, My Organic Life is the story of an unheralded culinary pioneer who created it her mission to bring scrumptious, wholesome foods to the American table. While developing up on a farm in the Austrian Alps and later in Vienna, Nora Pouillon was surrounded by fresh and scrumptious foods. So when she and her French husband moved to Washington, D.C., in the 1960s, she was horrified to find out a culinary culture dominated by hormone-bloated meat and unseasonal vegetables. The distance in between great, healthful generate and what even the best restaurants had been serving was vast, and Nora was determined to bridge that gap. First as a cooking teacher, then as a restaurant owner, and sooner or later as the country’s premier organic restaurateur, she charted a path that forever changed our connection with what we eat. Given that it opened in 1979, her eponymous restaurant has been a hot spot for reporters, celebrities, and politicians—from Jimmy Carter to the Obamas—alike. Along the way, Nora redefined what meals could be, forging close relationships with nearby producers and launching initiatives to take the organic movement mainstream. As significantly the story of America’s postwar culinary history as it is a memoir, My Organic Life encompasses the birth of the farm-to-table movement, the proliferation of greenmarkets across the nation, and the evolution of the chef into social advocate. Spanning the final forty years of our connection with meals, My Organic Life is the deeply private, powerfully felt story of the organic revolution—by the unlikely heroine at its forefront. $15.96 http://ecx.images-amazon.com/images/I/511I1FgmuUL._SL160_.jpg

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