Not the same old drive-thru
The meat is raised naturally; the packaging is recycled; the ovens use renewable power. New green fast-food chains are serving up burgers and fries to feel good about. Mary Desmond Pinkowish| April 2008 issue It's really cold and windy in Manhattan. The Friday lunch crowds scurry in and out of Read More...
The subtleties of sage
Why cooking is a lot like communicating. | April 2008 issue Every language has a limited number of words and finite grammatical rules. Yet we can use them to create an endless number of sentences and tell countless stories. The same applies to cooking: The number of ingredients is limited and the Read More...
Escaping typical winter fare
For a delightful bite, try Belgian endive salad. Fennema,Elbrich | March 2008 issue Winter is the season of stillness, of silent retreat. Leaves wither, their energy receding into the roots. With the help of evergreens, we must remind ourselves that nature will come to life again in springtime. Read More...
Give bees a chance
Reports of catastrophic declines in the bee population have scientists buzzing. Is it mites? GM crops? Mobile phones? Habitat loss? Here's what the plight of the humble bee says about our own relationship to nature. Pat Thomas | Jan/Feb 2008 issue Reports of catastrophic declines in the bee Read More...
We should start eating insects
Why Arnold van Huis would like us to eat cricket pies, fried grasshoppers and mealworm quiche. Marco Visscher | Jan/Feb 2008 issue Cricket pies, fried grasshoppers and mealworm quiche: Welcome to the new culinary delights. Or so hopes Arnold van Huis, an entomology professor in Wageningen, the Read More...
Long march across Germany
An organic food pioneer company rallies opposition to genetic engineering. Ursula Sautter | November 2007 issue Milling around a ramshackle VW bus painted in rainbow colours that sports the slogan “Biomobil,” a steadily growing crowd is forming at the onion-spire-topped St. Martinus church of Read More...
Signor Slow
Ode dines with Carlo Petrini, founder of the Slow Food movement, who believes pleasure can save the world. Marco Visscher| September 2007 issue This is no ordinary chicken on the table. Two days earlier it was stuffed with fresh herbs and then cooked in a wood-fired oven for a half-hour and left to Read More...
"I can grown my own dinner"
Lisa Taylor, author of Your Farm in The City: An Urban Dweller's Guide to Growing Food and Raising Animals, says organic, local food never tasted better Babette Dunkelgrün | June 2011 Read More...
The incredible edible landscape
There's a bounty of delicious food right under your feet--and in the bushes, and over by that fence Michiel Bussink | July/Aug 2006 issue They’re etched in my memory: the little sandy roads where I spent many a Sunday morning in August picking blackberries with my parents and little brother. We Read More...
Fatal harvest
While enough food is being produced to feed the world, a large portion of the population is going hungry. Meanwhile, the incidence of wealth-related disease is increasing in the west due to unhealthy eating habits. Ode launched an investigation and details the devastating myths around modern Read More...