Whitewash: The Story of a Weedkiller, Cancer, and the Corruption of Science


In Whitewash, veteran journalist Carey Gillam uncovers one of the most controversial stories in the history of food and agriculture. Gillam explores the global debate over the safety of a pesticide so pervasive that it is found in our cereals, snacks, and even in our urine. Known as Monsanto’s Roundup by consumers and as glyphosate by scientists, the world’s most popular weed killer is sold as safe enough to drink, but Gillam’s research shows that message has been carefully crafted to conceal a host of dangers. Whitewash is more than an exposé about the hazards of one chemical. It’s a story of power, politics, and the deadly consequences of putting corporate interests ahead of public safety.


Whitewash reads like a mystery novel, as Gillam skillfully uncovers Monsanto’s secretive strategies to convince countries around the world that its Roundup products are safe. The book unravels a tapestry of pesticide industry tricks to manipulate the scientific truths about their products while placing profits above human health and the environment. As someone who has experienced similar actions by corporations firsthand in my work far too often, I am hopeful that Carey’s book will be a wake-up call for more transparency about the dangers surrounding many chemicals in the marketplace.” – Erin Brockovich, consumer advocate




Like discounts? So do we! Get 20% off using code: 4REAL when buying from the publisher at www.islandpress.org/book/whitewash.


Carey Gillam is a veteran journalist, researcher, and writer with more than 25 years of experience covering corporate America. A former senior correspondent for Reuters’ international news service, Gillam digs deep into the big business of food and agriculture.



Jessica Jones hex headshotOur resident recipe guru Jessica Jones weighs in with some tasty treats that’ll take your book club to the next level. Check out Jessica’s blog and podcast, Food Heaven Made Easy, an online resource for delicious and nutritious plant-based living. Learn more about Jessica here.

  1. 2 tablespoons olive oil
  2. 3 cloves garlic, minced
  3. 1/2 medium onion, chopped
  4. 1 teaspoon ground paprika
  5. 1 1/2 cups tomatoes, chopped
  6. 3 cups eggplant, cubed into 1″ chunks
  7. 1 1/2 cups chickpeas, cooked
  8. 8 black olives, pitted & sliced
  9. 1 cup tomato sauce
  10. 1/2 cup water
  1. 2 tablespoons gorgonzola or feta cheese
  2. Za’atar, to taste
  3. Fresh parsley, chopped
  1. Preheat the oven to 425F
  2. Heat the olive oil, and add the garlic, onion, and paprika. Sauté over medium heat for a couple minutes
  3. Next add the tomatoes and eggplant. Mix together, and allow to cook for 5 minutes with the lid on
  4. Then add the chickpeas, olives, tomato sauce, and water, and cook with the lid on for 10 minutes
  5. Once done, add the stew into 4 small ~1-cup ramekins. If you don’t have ramekins, you can also pour into a baking dish, and portion them individually after
  6. Optional: Top each ramekin with cheese
  7. Place the ramekins on a baking sheet
  8. Bake for 10 minutes or until cheese is golden brown
  9. Remove from the oven, and top with za’atar and parsley. Enjoy with pita, quinoa or brown rice!

This recipe serves four.

Thanks Food Heaven Made Easy!


for the topping: 

  1. 1 cup all-purpose flour
  2. 1/4 cup granulated sugar
  3. 1/3 cup granulated sugar
  4. 1/3 cup brown sugar, packed
  5. 1/8 tsp (generous pinch) of salt
  6. 8 TBSP cold, unsalted butter, diced.
  7. 1/2 cup quick-cooking oats
  8. 1 cup sliced almonds, divided.

for the base 

  1. 2 to 2 1/4 pounds (about 36 oz) fresh blueberries, rinsed and well-drained
  2. 2 Tbsp lemon juice, freshly squeezed
  3. 2 Tbsp lemon juice, freshly squeezed
  4. 1 tsp lemon zest (zest of 1 lemon)
  5. 3 Tbsp all-purpose flour
  6. 1/4 cup granulated sugar
  7. 1 tsp ground cinnamon


  1. Preheat oven to 350 degrees.
  2. Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
  3. In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1/2 tsp ground cinnamon and toss with the blueberries just until evenly coated. 
  4. Pour into a 9 x 13– inch baking dish. In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar,  1/3 cup brown sugar, and 1/8  tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
  5. Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top.
  6. Bake for one hour.
  7. Enjoy!


Follow Carey on Twitter @careygillam

or check her out online at: www.careygillam.com


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