By Kara Stiff, Low-Carbon Life
These are simple things with only a few steps. The microbial communities are robust and resilient, so they can be neglected for days or weeks and then brought back to life. They yield more than one product we find useful. In short, perfect ferments for beginners.
By Jody Tishmack, Anima/Soul
In the process of changing our habits we change the way business does business. The majority of the consumption of resources is done by the world’s most developed economies.
By Wayne Roberts, Resilience.org
A good stint at home cooking should be a prerequisite for anyone who’s a city food policy practitioner. Home cooking deserves to be on the front burner of good food policy.
By Korsha Wilson, YES! magazine
Cooking may seem like an act of self-preservation, an act that is both self-serving and necessary, but if you look beyond the immediate and beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.
By Brian Miller, South Roane Agrarian
We speak today of food felons, for they walk anonymously among us. Their despicable, unimaginable, reprehensible crime against society: a lifelong disrespect and disregard for producing and indulging in good food. Like the dying punk in “Repo Man,” I blame society.
By Randy Hayes, The Great Transition
In Cooked: A Natural History of Transformation, Michael Pollan describes his personal journey of stepping away from processed and packaged foods toward cooking from scratch, and highlights the grievous consequences of industrial modernity in the daily arena of eating and drinking.
By Anna Rohleder, Sustainable Food Trust
If you had less than £3 per day to spend on food, what would you eat?
By Frida Berrigan, Waging Nonviolence
Until relatively recently in human history, making cheese was an intensely local, home or village craft passed down and adapted generation to generation.
By Grace Olmstead, The American Conservative
How does the food we eat affect us as people?
By Zoe Neilson, Sustainable Food Trust
If you’re young and hard up, eating a varied, delicious and high quality diet can seem a starry-eyed dream, never mind trying to eat consciously or sustainably. But with a little time and thought, it need not be so.
By Sharon Astyk, Casaubon's Book
Writing books and essays about food, I hear a lot of stories about what people ate growing up.
By Brie Mazurek, Center for Urban Education about Sustainable Agriculture
In a city that has nearly 30 farmers markets and the most restaurants per capita nationwide, it may be hard to believe that thousands of adults don’t have access to healthy, nutritious food.