Food & Water

Fomenting Ferment with Sandor Katz

by

Sandor Katz lives a couple hours across Tennessee from us, so on a delightful April weekend we decided to spend four days attending his Wild Fermentation Intensive. Sandor is quite the celebrity these days — after profiles in The New York Times Magazine, The New Yorker, and Michael Pollan’s new book, Cooked, Sandor’s own encyclopedia, The Art of Fermentation, still in hardcover, has galloped through several printings for Chelsea Green. Readers of Resilience will find scores of references to Sandor over the past few years, as sustainability bloggers have come to recognize the importance of fermentation to sustainability.

A Good Bug Doesn’t Mean a Dead Bug

by

"The only good aphid is a dead aphid" used to be my mantra. I would walk up and down rows of plotted trees, spraying the plants with Metasystox, oblivious to the risks to my own health. I didn’t bother with rubber gloves, a mask, or even rubber boots, leaving my skin exposed to this toxic pesticide. With the lid to the pesticide sprayer not properly sealed, Metasystox leaked down my back. Dizzy with nausea, I passed out. This was my harsh introduction to pesticides. It was also the last time I ever used anything toxic on my crops.

An Instruction Manual for Fixing the Food System

by

For years people and organizations from Frances Moore Lappé to Slow Food have sought to repair and restore our broken food system, making noticeable but still negligible progress. Surely more people today are aware that there’s a problem, and admitting that is the first step, as they say.

Renewing Agricultural Life in South Central Los Angeles

by

Too often, the same people who work our fields during the day, planting and harvesting fresh produce, spend their evenings in line at the local food bank. As large, centralized corporate companies increasingly mechanize their production and conceal it behind closed doors, what actually happens in our food system is hidden from us. With each generation, our communities continue to be stripped of our farm land, cultural heritage, and know-how. In a dystopic future we can imagine an agricultural landscape that is forbidden from ordinary humans; merely because of their anthropogenic pollution. Will it all be fenced off and mechanized?

Vegetable literacy

by

The garden helps you get things into view. Whether you have potted plants or a big garden, relating to growing plants can inspire you to ask questions and discover similarities. Then, when you use those plants in the kitchen, you know more about them. For example chard, beet, spinach, and quinoa are all in the same family (Amaranthaceae), and their leaves taste similar. As you note these flavor relationships, you might say, “I don’t happen to have chard, but I’ve got beet greens. I think I’ll use those instead.” You’ll be fine. Spinach is going to cook down more than chard and less than beet greens, but the flavor essence is there. And the same is true of wild spinach, or lamb’s-quarters

Hungry for change: Transitioning to local food supplies

by

The fact that globalisation has an impact on people’s lives in the UK is undeniable while the desirability and level of this impact is still very much up for debate. After spending the last few months in Totnes — a small yet increasingly well-known town in Devon, UK — I have spoken with many people seeking practical ways to connect to their local area so that they do not have to rely so heavily on sprawling global supply chains.