Jonathan Kauffman
Born1971[1]
Elkhart, Indiana[2]
OccupationFood writer
NationalityAmerican
EducationMacalester College
GenreFood writing
Notable worksHippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat (2018)
Website
jonathankauffman.com

Jonathan Kauffman (born 1971) is an American food writer who has written for Bon Appétit, The Wall Street Journal, The New York Times, Hazlitt, Los Angeles Times, San Francisco (magazine), Eater, Men's Health, Wine & Spirits, and Lucky Peach.[3]

His first book, Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat, (2018) is a James Beard Foundation Award nominee, a 2022 Art of Eating nominee, and was listed as one of the best food books of 2018 by The New Yorker and Smithsonian (magazine).

Early life and education

Kauffman was born in Elkhart, Indiana.[2] He grew up there in a "politically liberal, socially conscious Mennonite family,"[4] who lived on a diet of "hippie food,"[5][6] and joined a Food co-op in 1975.[7] While a student at Macalester College, Kauffman worked in restaurants as a dishwasher and a line-cook.[8] He graduated in 1993.[9]

Career

Kauffman has worked as a food writer and professional cook.[8][7] He has been a restaurant critic for the Seattle Times,[7] a staff writer for the East Bay Express, a food blogger for the SF Weekly,[10] and a food reporter for The San Francisco Chronicle.[8][1][4]

Hippie Food

Kauffman's exposure to "hippie food" as a child made him wonder "why foods like brown rice, tofu, whole-wheat bread and granola were embraced by his community and counterculture communities."[4] He conducted research for five years while working as a reporter at The San Francisco Chronicle,[5] finally publishing Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat in 2018. This book explores how the natural foods movement within the American counterculture of the 1970s "changed the way we grow our food and how we think about purchasing and consuming it."[1] Michael Pollan in a NYT Book Review, notes that in order to write the book, Kauffman "interviewed many in the cast of hippie farmers, cooks, communards and food artisans who together forged what Kauffman asks us to regard as a new and 'unique, self-contained cuisine.' ”[1]

Hippie Food was nominated for a James Beard Foundation Award and an Art of Eating award.[11][12] It was also listed as one of the best food books of 2018 by The New Yorker and Smithsonian Magazine.[13][14]

Honors and awards

  • 2022: Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat: The 2022 Art of Eating Prize Longlist (Nominee)[12]
  • 2021:Best American Food Writing 2021: "Get Fat, Don't Die': Cooking and AIDS."[15]
  • 2018:Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat: The New Yorker Best Food Books of 2018[13]
  • 2018: Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat: Smithsonian (magazine) The Ten Best Books About Food of 2018[14]
  • 2011: SF Weekly, Best Food Writing 2011, "Shark's Fin."[16]
  • 2009: "What I Saw, and Ate, at the Pig ‘Sacrifice" - IACP Awards, Bert Greene Journalism Award (Internet, Seattle Weekly)[17]

James Beard awards and nominations

Kauffman is the recipient of two James Beard Foundation Awards, and has received two additional nominations.[11]

Winner:

Nominations:

  • 2019: Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat (William Morrow) - Writing
  • 2019: "You died': The Resurrection of a Cook in the Heart of SF's Demanding Culinary Scene" (San Francisco Chronicle) - Journalism

Book

  • Kauffman, Jonathan (2018). Hippie Food: How Back-To-The-Landers, Longhairs, and Revolutionaries Changed the Way We Eat. William Morrow. p. 352. ISBN 978-0062437303.[7]

References

  1. 1 2 3 4 Pollan, Michael (2018-02-14). "How We Got From Twinkies to Tofu". The New York Times Book Review. Retrieved 2023-03-27.
  2. 1 2 Kilduff, Paul (November 2018). "Jonathan Kauffman Explains Hippie Food". The East Bay Monthly. Retrieved 2023-03-27.
  3. ↑ "Bio". jonathankauffman.com. Retrieved 2023-03-27.
  4. 1 2 3 Sepetys, Kristina (2018-04-27). "Talking Berkeley's 'Hippie Food' culture with Jonathan Kauffman". Berkeleyside. Retrieved 2023-03-27.
  5. 1 2 Wilhelm, Menaka (2018-01-23). "The Far Out History Of How Hippie Food Spread Across America". National Public Radio. Retrieved 2023-03-27.
  6. ↑ Leonard, Colleen (2018-11-17). "Taste of the past". Edible Indy. Retrieved 2023-03-27.
  7. 1 2 3 4 Denn, Rebekah (2018-02-20). "Former Seattle writer explores the young, well-intentioned pioneers of 'Hippie Food'". Seattle Times. Retrieved 2023-03-27.
  8. 1 2 3 Henry, Sarah (2014-04-14). "Jonathan Kauffman: The Chronicle's Newest Food Critic". KQED. Retrieved 2023-03-27.
  9. ↑ "Macalester Today: Class Notes" (PDF). Macalester College. 2018-01-23. Retrieved 2023-03-27.
  10. ↑ Staff (2009-11-19). "Jonathan Kauffman Named SF Weekly's New Food Critic and SFoodie Blogger". SF Weekly. Retrieved 2023-03-27.
  11. 1 2 James Beard Foundation Awards: Jonathan Kauffman
  12. 1 2 "The 2022 Art of Eating Prize Longlist". The Art of Eating. Retrieved 2023-03-27.
  13. 1 2 Rosner, Helen (2018-12-19). "The Best Food Books of 2018". Seattle Book Review. Retrieved 2023-03-27.
  14. 1 2 Paley, Rachel (2018-11-19). "The Ten Best Books About Food of 2018". Smithsonian Magazine. Retrieved 2023-03-27.
  15. ↑ Carriger, Shannon. "The Best American Food Writing 2021 (The Best American Series ®)". Seattle Book Review. Retrieved 2023-03-27.
  16. ↑ Staff (2011-09-22). "The Ten Best Books About Food of 2018". SF Weekly. Retrieved 2023-03-27.
  17. ↑ "Chicago Represents at the 2009 IACP Awards!". Grub Street. 2009-04-06. Retrieved 2023-03-27.
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