“Yuppie Chow”

Neat article about the creation of “yuppie chow”, or what we may know as  more unconventional salad greens (arugula…etc). Author Julie Gunthman discusses how the production of this “organic” item is the result of a unique combination of  young, well-educated, wealthy “yuppies” and a hippie return to food.


The article discusses how the beginning of the organic trend can be traced back to Alice Water’s San Francisco restaurant Chez Panisse. The restaurant’s sustainable mission is noteworthy, but a look at the menu’s prices below reveals that high quality, locally grown, organic food is still out of reach for many.




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