“At last, soil has been included in the conversation about food. And you don’t need a degree in soil sciences to see how the web of life below the surface that infuses soil—is soil—is strongly affected by the various webs of life that occur aboveground, for better and worse. . . . This book is eminently readable, well-researched, and important.”

–Deborah Madison, author of The New Vegetarian Cooking for Everyone