Section » Agtivism: Growing, cooking, doing

Beet me up: Six summery ways to enjoy the sweetest root vegetable

By • on May 28, 2012

I peek under our hoop house garden bed to check the progress of the hundred beets we planted early in the winter. The greens look healthy and strong. For two months I have resisted the urge to harvest baby beets early. On occasion, I did harvest a few beets under the auspices of "thinning the bed." (Sometimes thinning a garden bed is necessary to give

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Slow what?: Review of “Slow Gardening”

By • on October 11, 2011

By now, I’m sure that all good Ethicurean readers are familiar with Slow Food and the tenets of this movement: the pleasure of good, clean, fair food and

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Minding common ground: “Poly-farming” in northeast Ohio

By • on September 27, 2011

Just about any road I take that leads me out of Wooster, Ohio, very quickly guides me past vast fields of corn or soybeans. Agriculture plays a vital role in Wayne County’s economy, and for several

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The Ethicurean lives! An update, in which I come out of my corporate closet

By • on September 2, 2011

Tap, tap. Is this thing on? Does it still work? Wait, let me clear away the cobwebs from the microphone. Is that better? Can you hear me now? All five of you? (Hi mom! Hi Jack!) What readers remain may have wondered when someone was going to put this blog out of

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Bounty hunters: A review of two new local-foods cookbooks

By • on June 7, 2011

As the local food movement expands and the numbers of small farms, CSA programs, and farmers markets increase, so grows the crop of cookbooks aimed at helping people make the best use of that

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Book review: Appreciating Elizabeth Andoh’s “Kansha”

By • on February 14, 2011

Elizabeth Andoh is a prominent figure in my cooking consciousness. Her 2005 book, Washoku: Recipes from the Japanese Home Kitchen, opened

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For when you Karo too much: In honor of MLK, Jr. Day, my great-grandmother’s pecan pie recipe

By • on January 17, 2011

Martin Luther King, Jr. was a big fan of pie, supposedly. (Who isn't?) A few years ago, Austin, Tex. artist Luanne Stovall was baking a buttermilk one in honor of the civil-rights activist and decided to turn sharing it into a

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Boycotting bluefin isn’t enough — time to turn on the siren

By • on January 11, 2011

Critics of the International Commission for the Conservation of Atlantic Tunas often say that the acronym ICCAT might better stand for the “International Conspiracy to Catch All Tuna.” At its most recent meeting, ICCAT lived up to that derisive nickname by

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Two cookbooks give winter vegetables a starring role

By • on January 1, 2011

The temperatures have plunged below the freezing point, the first major snow of the season has blanketed the ground, and winter is officially here. Baby, it’s cold outside,

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Olney Friends School in Ohio grows food to grow enrollment

By • on December 9, 2010

The farm-to-school movement has been gaining ground lately as advocates encourage administrators to bring more local food into school cafeterias. But at Olney

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Q&A with Michele Simon — activist, attorney, badass

By • on November 14, 2010

It's always fun to talk with someone who has such a sense of purpose that she doesn't feel the need to make nice. Michele Simon is one of those people. Let me be clear: Simon, a public health attorney for the Marin Institute, and author of Appetite

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Life as a give-a-shit-atarian: On loving peas, beets, and Tom Robbins

By • on November 1, 2010

Self-identification is one of those never-ending challenges that occupy humans. Even highly self-aware people seem to spend a lot of time defending

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An artisanal plea from a fed-up foodie

By • on October 28, 2010

When you find me behind bars, locked up for a fit of lexical rage, please know that it was granola that pushed me over the edge. Not just any granola: "artisan granola." Presumably its makers meant artisanal granola, made in limited quantities

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I am woman, hear me store: Review of “The Complete Root Cellar Book”

By • on October 20, 2010

Now that the farming season is winding down along with my energy levels, I find that I’m really grateful that the food preservation method I lean on most for the produce harvested

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Bean there, done that: A tour of Hodo Soy

By • on October 11, 2010

Farmers markets are far more than a source of good food from small farmers and a place to build connections among the community. They can also serve as incubators for food businesses, places where new entrepreneurs can try selling prepared foods on a small scale or where experienced market participants

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