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The Stop

The Stop

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Add This - The Stop

Written by Nick SaulAuthor Alerts:  Random House will alert you to new works by Nick Saul and Andrea CurtisAuthor Alerts:  Random House will alert you to new works by Andrea Curtis

  • Format: Trade Paperback, 320 pages
  • Publisher: Melville House
  • On Sale: September 24, 2013
  • Price: $19.95
  • ISBN: 978-1-61219-349-6 (1-61219-349-8)
Also available as an eBook.
about this book

THE STOP has been officially selected for University of Colorado, Denver's Common Community R.E.A.D. (Research, Education, Activism and Diversity) program for 2014.

The Stop aims to revolutionize the way we combat hunger and poverty.

Since community worker Nick Saul became the executive director of The Stop in 1998, it has been transformed from a cramped food bank to a thriving, internationally respected community food center. The Stop has flourished with gardens, kitchens, a greenhouse, farmers' markets and a mission to revolutionize our food system. In a voice that's “never preachy” (MacLean’s), Saul and Curtis share what The Stop could mean for the future of food, and argue that everyone deserves a dignified, healthy place at the table.

The Stop is an inspiring true story about how a low-income neighborhood used good food to take charge of its community–it’s a great lesson for all of us.”
–Jamie Oliver

“The Stop is one of those forward-thinking groups pointing the way to the future of good food.” 
–Mark Bittman

“The riveting inside story of a food bank that through perseverance and principle turned itself into one of our most visionary movements for justice and equality.”
Naomi Klein, author of The Shock Doctrine and No Logo
“In clear and honest prose, [Saul and Curtis] share their struggles and hope with plain talk through tough decisions. How better to learn about ending hunger than through the story of a former food bank whose aim was to put itself out of business?”
Raj Patel, author of Stuffed and Starved

“This is an important book. The Stop is no ordinary account of the substantial benefits of soup kitchens to servers and served. It is an impassioned account of how to create food systems that foster independence and eliminate the indignities of charity. Saul and Curtis put a human face on poverty. If you want to know what today’s food movement is really about–and why it is anything but elitist–read this book.”  
–Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat