Dear Friends,

There is so much talk these days about "organics," and many people feel confused by what this is, what it means, and how to embrace it in our daily lives. A new book by Jesse Ziff Cool, who is pioneering activist chef and someone I greatly admire, is now available to walk you through the world of organic agriculture and sustainable cuisine. It is called, simply, "Your Organic Kitchen," and it was just recently published by Rodale Press.

I strongly recommend this book as basic literature for anyone who cares about good food, healthy eating, and the state of agriculture and the environment. Jesse shares her passion and knowlege in a warm voice, explaining very clearly from her own personal experience how to select and cook organic foods, and how to understand and embrace the philosophy of sustainability. She also provides a brief history of modern American agriculture, showing a context that helps illuminate the growing organic movement. This is crucial information, and it goes down deliciously, helped along by the her wonderful, very original recipes that are the centerpiece of it all!

In Jesse's own words:

"Let's consider what our great-grandparents grew up eating. Most likely, they enjoyed vine-ripened tomatoes and juicy red strawberries grown in nutrient-rich soil, pampered with fresh spring water, and warmed by sunshine. Most likely the fruit and vegetables came from a nearby farm and were grown by a farmer everyone knew by his first name.

Our ancestors grew up in a time when "fresh," "natural," and "organic" foods went without saying and without the need for any special labeling. The primary food additives were preservatives and seasonings like vinegar and salt, not difficult-to-pronounce, strange-sounding chemicals like monosodium glutamate. Our great-grandmothers planned and adjusted their meals around foods of the season, and they hunkered down for long winters by relying on the local product that they had canned and preserved in the previous summer and autumn.

The fruit and vegetables they ate were naturally grown, unadulterated organic foods. But the term organic was never mentioned. For them, food was fresh, celebrated, and most of all, safe.

Today, many of us health-conscious eaters desire, even demand, that foods from supermarkets and restaurants be as good and pure as foods enjoyed by families who lived three generations ago. Our voices are being heard."

...My heroes remain the growing legend of organic farmers–environmental pioneers–who with commitment and vision have chosen the old way, opting for compost and other natural fertilizers to create healthy soils that yield healthy plants. Using integrated pest management, they control pests with beneficial insects, not pesticides. They rotate crops to maintain the soil's fertility. They provide certified organic feed to their cows and chickens.

These farmers are doing their part to protect our soil, our water, and our air. They recognize the dramatic impact that a single commodity–food–makes on our environment. They are forming alliances and working together for the betterment of all.

I believe that we must support the preservation of farmland, but I hope that someday, organic farmers will grow all the food that we eat."

Your Organic Kitchen contains entire chapters on organic history, philosophy, pantry, and the marketplace. The recipe chapters are organized according to seasons: "First of Spring," Late Spring," "Early Summer," "Midsummer," "Indian Summer," "Autumn Harvest," "Early Winter," and "Deep of Winter." Bright, clear color photos punctuate the text so vividly, the form and content seem to pop into focus together. It's more than a reference book– it's a "book experience."

Recipes from Your Organic Kitchen include:

• Sugar Snap Pea and Potato Cakes
• Watercress with Strawberry Vinaigrette and Cheddar Croutons
• Fava Bean and Orzo Salad
• Deep-Dish Summer Vegetable Cobbler
• Watermelon-Rosemary Ice
• Frisée with Spicy Maple Pecans
• Chocolate Upside-Down Pear Cake
• Roasted Root Vegetables Scented with Apples and Mustard
• Persimmon-Berry Crisp
• Orange Beets and Olives
• Tofu with Chipotle-Orange Barbecue Sauce

There are over 160 recipes, all of them very compelling! I especially love the seasonal organization. I know it will help me stay consious of where the food comes from! I strongly recommend this book, and hope you will all get yourselves copies, and also give it as a gift as often as you can.

About the Author
Jesse Ziff Cool is the chef-proprietor of Flea St. Café and jZcool Eating and Catering Company in Menlo Park, California, and the Cool Café at the art museum at Stanford University. She has been using organic ingredients in her restaurants for more than 26 years. All of Jesse's restaurants use as many organic products as possible–about 85%. She is an pioneering advocate and supporter of sustainable agriculture and cuisine. Jesse is a board member of the Chef's Collaborative 2000, a group of more than 1.500 chefs nationwide who are devoted to educating the pubic and other chefs about the importance of sustainable agriculture. She is also a mother and a grandmother, and a really nice person.