Make mine a co-op
Joining a cooperative is one small step toward bringing locally sourced and organic groceries to your community - and one giant step toward food activism. Ursula Sautter | September 2010 issue At first, the task seemed impossible. Get 2,000 people, mostly strangers, to give $200 each to support a Read More...
Evolution on a plate
Seaweed is one of the ocean's oldest, and most delicious, treasures. Elbrich Fennema | July/August 2010 issue To know where you’re going, you have to know where you’ve been. Of course, each of us has our own history, which has brought us to where we are today. But we also share a Read More...
Taking root in the city
How urban agriculture is changing our relationship with food - for good. Casey Miner | July/August 2010 Issue Dave Bell still remembers the tomatoes that changed his life—gorgeous, almost iridescent tomatoes glowing on a shelf at the Liberty Heights Fresh food market in Salt Lake City, Utah. Dave Read More...
Forget finicky food
Instead of scanning labels, give the kids some authentic home cooking. Elbrich Fennema | April/May 2010 issue It’s really not fair to label kids as finicky eaters if lactose makes them break out or preservatives make them itch. We should, instead, focus on finicky food. All things considered, Read More...
David Ludwig: Child obesity expert
Food activist and author, Michael Pollan, says David Ludwig is a "pioneering researcher, clinician and writer who is making a difference in the fight against child obesity." Wroth,Carmel | Jan/Feb 2010 issue David Ludwig, Director, Obesity Program, Children's Hospital, Boston. Photo: Jason Read More...
Beans are optional
Chili and the art of unrefined dining.. Elbrich Fennema | November 2008 issue The fact that it’s possible to be obese and undernourished is solely due to the invention of refined, or processed, food. But in this case, “refined” is in no way related to refinement; it’s about impoverished Read More...
The Tao of arugula
How to get maximum flavor with minimum effort. Elbrich Fennema | Sept/Oct 2009 issue To achieve a harmonious life, the Taoists propagated a curious recommendation: wu wei, or do by not doing. In our action-oriented society, not doing something is underappreciated. Of course, not doing isn't the Read More...
Simplifying supplements
A user’s guide to vitamins and minerals, from calcium to omega-3s. Carmel Wroth | Sept/Oct 2009 issue Natto, a brown, gluey mass of fermented soybeans that emits an ammoniac stench, is served oozing over a bed of rice. In some regions of Japan, natto is a breakfast staple. To most non-Japanese, Read More...
Try a little bubbly
Elbrich Fennema | August 2009 issue Photograph: Pieter de Swart "Laughter kills fear," writes Umberto Eco in his novel The Name of the Rose, which probably explains why laughing is considered healthy. When fear arises in the kitchen, it tends to be about the fear of failure. A simple Read More...
Fat is where it's at
Janet Paskin | June/July 2009 issue Jenny Matthau stands in front of hundreds of students at the Natural Gourmet School and speaks heresy. The New York City culinary program specializes in "health-supportive, whole-foods cuisine" with a "plant-based curriculum." Beef and pork aren’t on the Read More...