Review of the 2013 book, Eating on the Wild Side, by Jo Robinson.

This book is not about foraging. It’s also not about eating only heirlooms. What it IS about is selecting fruits and vegetables to eat and grow that are highest in nutrients and flavor, plus tips and tricks for maximizing nutritional value.

The book explains the basics and some of the issues of genetic engineering and organic farming. The book is written by a wife and husband team, an organic farmer and plant geneticist, both of whom work at the University of California, Davis.