New York Times, 11/20/2021
Vegetarianism in those days was a strange if not heretical way of nourishing oneself. The center of the American dinner plate was reserved for a big pork chop or steak. In the introduction to one edition of “Diet,” she recalls promoting the book on a local Pittsburgh TV talk show in the mid-1970s. Ms. Lappé was booked alongside a U.F.O. expert, and her only question from the host was: “What do you think they eat on U.F.O.s?”
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