Bryant uses the second half to share his seasonal menus accompanied by recipes, shopping lists, soundtracks and everything you need to know to prepare your kitchen for a GRUB makeover. Anna is a food activist and best-selling author who grew up around and into a career in food politics with a writer for a mother and medical ethicist for a father. And Bryant is the founder of b-healthy, an organization committed to schooling low-income youth about food, nutrition and what socio-economics have to do with it. He is also a Natural Gourmet Institute for Health and Culinary Arts-trained chef. I had a moment to interview these astute thinkers recently. Here’s what they had to say.

DM: The fist powerful statement I read was in the introduction. I was so moved, I forwarded this statement to my friends and family as a sort of a clarion call because I don’t think I’ve seen, in words, our food climate summarized in such a truthful, succinct manner. Perhaps more striking was Schlosser’s premonition that the industry will surely label you two food Nazis—a term that seems to be used liberally. Does that bother you?

A: This whole idea--the Nazi idea shuts you down, because of the negative connotation. But when you think about what the Nazi regime represented, essentially people were manipulated with propaganda. And when I think about what’s happening with food in this country, how the masses are being inundated with propaganda, it’s interesting that we would be called the food Nazis when I think the people who are really putting out the propaganda is not us, but the industry. What we’re really about is just giving people some information so they can make real choices, not from information that’s full of lies, advertising and propaganda, but from what’s real. This book is about real choice.

| next page