Key Takeaways:

• Chronicles how 1960s–70s countercultural movements critiqued processed foods and experimented with new ways of eating—organic, vegetarian, whole-grain, locally grown.
• Connects food co-ops, natural-foods restaurants, and back-to-the-land communes to broader anti-corporate politics and cultural rebellion.
• Shows how elements of this radical food culture were later co-opted by mainstream marketing, foreshadowing today’s “organic” and “natural” brands within conventional supermarkets.