I rarely step foot into a restaurant. My cooking skills stand at a novice level at best. Gourmet foods rarely enter my belly. I am not a foodie in the widespread sense of the word. That noted, I find it
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Ah, the whims of weather. Today, in 60-degree temps, I began hardening off all of the vegetable plants I have growing in my basement. Earlier this week, the veggie plants growing outside had a bit more than a dusting of
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When you grow heirloom vegetable varieties, you realize that asking what a tomato tastes like is like asking what the temperament of a dog is. For the dog, so much is dependent on the breed. For the tomato, so much
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My decision to demonstrate stewardship toward the land and the abundance it can provide fills me with mixed emotions.
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If you decided to satiate your hunger this morning by eating breakfast, you didn’t just choose to nourish your body or fill it with empty calories. You also decided whether to eat food that would wake up your brain or
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I’ve got cold weather gardening on my mind. I’m trying to figure out how to keep my planted seeds alive or if I need to worry at all. The night after tonight and the one following challenge anything that sprouts
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Grocery stores are amply stocked with what’s best not to eat and much less so in what to eat. Consider: • The Mayo Clinic notes that “Most of us tend to spend the most time shopping in the center
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The windy weather nearly kept me from heading out to my garden today to sketch in more detail what should go where, and then actually sow the cool weather season vegetable plants. But my Sunday afternoon remained free so I
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Today, I spent some time in my garden. I discovered that my raised beds have warmed. And the soil is workable — the time seed packets instruct those with greenish-looking thumbs to plant their first batch of cool-weather crops. I
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In his book, Deep Economy (pp. 71-73), Bill McKibben recounts the possibility of greater local food production and sustainable farming practices through the experience of Cuba during America’s blockade of the island.
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Several years ago, author and former columnist with the New York Times, Mark Bittman, “worked with Werner Design Werks of St. Paul [, MN] to devise a food label that, at perhaps little more than a glance … could tell
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