Fixing the free market
How co-ops—businesses in which the employees are also the owners of the company—merge economic growth with social goals. Steven van Yoder | October 2010 issue In Quezon City, a new approach to funding funerals is just one way the Inner City Development Cooperative is bringing fresh life to Read More...
California dreaming becomes a reality
How Alvarado Street Bakery went from hippie collective to commercially successful co-op. Steven van Yoder | October 2010 issue Alvarado Street Bakery traces its roots to the Red Clover Worker’s Brigade, a 1970s Northern California workers collective dedicated to providing natural food products Read More...
Cosmic salad
Bring the abundance of nature to your plate. Elbrich Fennema | October 2010 issue The science of economics revolves around the concept of scarcity. How do you handle something you have too little of, like money? How do you distribute something that isn’t plentiful enough, like food? And how much Read More...
All you can eat
Author Jonathan Bloom offers fresh thinking on how to reduce food waste. Diane Daniel | October 2010 issue Just as Jonathan Bloom and I settle in to talk, a piece of freshly baked chocolate cookie falls out of my hand and onto the floor. We’re sitting on the outside deck at Foster’s Market, an Read More...
Healthy eating: Food theory
On carbohydrates, fats and proteins.Andrew Weil | June 2003 issue Carbohydrates Carbohydrates are the most fundamental nutrients. They consist of carbon, hydrogen and oxygen. The most simple carbohydrates are sugars: glucose and dextrose, fructose (sugar from fruit) and sucrose (table sugar, cane Read More...
Healty eating: Ten golden rules of nutrition
Ten suggestions for your dinner table. Andrew Weil | June 2003 issue 1. Use your senses, not your head when you eat Trust your body's signals. Don't eat anything you don't like, but that others say is 'good for you'. 2. Eat mindfully and taste your food Your digestive system is a reflection of your Read More...
To soy or not to soy
What should you think about the new research linking soy products to cancer and other health risks? Tijn Touber | March 2006 Read More...
Couscous–shhh...
Learning the art of listening while you cook. Elbrich Fennema | July 2008 issue When we focus on silence, we focus on sound. Becoming silent is a gradual process. When we switch off louder elements, we hear things that are normally drowned out. This applies to life in general, and definitely to Read More...
Full bellies, hungry minds
In India, a group of monks feeds nearly a million kids a day, proving there is such a thing as a free lunch. Tijn Touber| June 2008 issue He’s in the Netherlands fundraising for new trucks and food processors, but in no time—and who could blame him?—finds himself addicted to the typically Read More...
Tasting is believing
Esoteric practises, like burying manure inside cows’ horns, has put many people off biodynamic agriculture. Now the sensational flavour—and ecological benefits—of biodynamic produce is winning them over. Jay Walljasper | May 2008 issue I know a thing or two about farms. My uncles raised Read More...