A simple, revolutionary guide to mindful, sustainable food shopping, planning, preparation, cooking, and eating in the city.
This quietly revolutionary guidebook picks up where the bestselling Process Self-reliance series’ The Urban Homestead left off and brings us into the kitchen, where the daily choices we make involving food have a profound impact both on our lives and the world at large.
Author Deborah Eden Tull draws on years of experience as an organic gardener and cook, a sustainability coach, and a Zen Buddhist monk to introduce simple but life-changing ways for urbanites to adopt a mindful and sustainable relationship with foodfrom shopping, menu planning, cooking, growing, and storing food, maintaining the kitchen, and eating out, to community food sharing and tips for parents.
Beautifully illustrated, practical and fun, this book is filled with anecdotes and step-by-step instructions to inspire neophytes and experienced homesteaders alike.
The Natural Kitchen‘s introspective and educational journey will inspire action and change forever the way readers relate to food, the environment, and their daily lives.
Deborah Eden Tull is a sustainability consultant who has been traveling to, living in, or teaching about sustainable communities internationally for the last 17 years, including seven years as a monk at the Zen Monastery Peace Center. She teaches workshops throughout Los Angeles County, and is certified in Permaculture Design, Bio-Intensive Organic Gardening, and Compost Education. Her approach to sustainable living is a unique combination of peace and environmentalism that emphasizes the interconnection between personal and planetary wellbeing.
Praise for The Natural Kitchen:
“Deborah Eden Tull’s book will change your life and how you relate to food and to the planet on a daily basis. It is a guide to help people make the shift from “consumers” to “earth stewards,” and teaches an approach to food and cooking that is about celebrating nature, mindfulness, community, pleasure, and long-term sustainability, rather than convenience and short-sightedness.” — Helena Norber-Hodge, Founder
International Society for Ecology and Culture,
Author of Ancient Futures: Learning from Ladakh
“This comprehensive book offers many realistic and practical options for radically reducing consumption and waste in the kitchen while increasing awareness of the impact of our decisions on our world. This should be in every household library.” — Penny Livingston-Stark, co-director
Regenerative Design Institute
“We are what we eat. And if what we eat is genetically modified, industrially grown and processed toxic junk, we are turning our bodies into a junkyard and a graveyard. The Natural Kitchen shows how you can bring back reverence for food, for your body and for the earth.” — Vandana Shiva, Founder Navdanya
Author, Monocultures of the Mind, Stolen Harvest: The Hijacking of the Global Food Supply,
Biopiracy: The Plunder of Nature and Knowledge
“The Natural Kitchen is a wonderful introduction to applying sustainability to your life through the food you eat. The thoughtful, step-by-step process will make you see–and taste–food in a whole new way.” — Debra Lynn-Dadd Author, Home Safe Home