Section » Agtivism: Growing, cooking, doing
The water wars: California’s salmon vs. agribiz interests
By Paul Johnson Chinook salmon fishing has been scaled way back in California. Photo: Zureks/Wikimedia I've been selling fish for 30 years, and I'm pleased that my store, the Monterey Fish Market, has a reputation for exceptionally fresh and sustainably sourced seafood.
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The ‘femivore’: New breed of feminist, or frontier throwback?
Cross-posted from Grist, where I am serving as deputy food editor (part time). Have locavores and feminists -- factions that a few years ago, some
The pie’s the limit! Get baking for Pi Day, March 14
Back in my (much) younger days, I used to enjoy math class. I especially got a kick out of geometry and the formulas used to calculate area, perimeter or circumference, and volume. My mother and I used to have fun with one formula in particular: "What's the formula for the area of a circle?" she would
The spirit is willing, and the fresh is weekly: Review of “A Year on the Garden Path”
For the past few weeks, I've been watching the snow drift down with deceptive lightness, only to accumulate in deep piles (18" and counting here in northeastern Ohio) that have well and truly buried any remotely green thing on the ground. While it's lovely to sit inside and watch winter's show, I also
Souped-up meals to warm up snow days
Every time I've looked out the window this week, I've felt a childlike glee at the sight of all the snow piled up. A whopping 18" dropped in 24 hours last weekend, a few more inches covered that earlier this week, and more is in the forecast. I really sympathize with the folks further south (south!)
Cultivating community in Ohio: Local Roots crops get sweeter in winter
Three months have passed since my last update on Local Roots Market in Wooster, Ohio. Back then, were on the cusp of opening at last. What's happened in the meantime? A
When times get larder: “Food Security for the Faint of Heart” reviewed
The potential for disaster surrounds us every day. The aftershocks of the earthquake in Haiti may seem too big for many Americans to grasp,
Grow-hio: Midwestern farmers rely on Eliot Coleman’s advice for cold-weather farming
As winter approaches, even the most knowledgeable of local-foods-loving shoppers have wondered what fresh produce they will find over the winter months, and the opening of a year-round market here in Wooster has only increased the frequency of that musing.
Words on the street food
A sampler of dispatches from the street-food universe. What this got to do with Ethicureanism? Well, unlike most fast food, good street food is made from fresh, real ingredients by independent sole proprietors. And it fascinates us because it's like the "farming in the middle" conundrum: how can talented
Food as performance sport
Iron stomachs: True/Slant Matthew Greenberg takes on the Food Network again, exploring — with the help of media experts — "why
Sharon, the bounty!: A review of Astyk’s “Independence Days”
Ever since the idea of going locavore, or eating local on 100-mile diets, tiptoed into the mainstream a couple of years ago, more people have chosen to support their local farmers markets and to eat fresh food in season. The old chorus continues, however: "What can a locavore eat in the winter?" Well,
Open season: Local Roots Markets opens in Wooster, Ohio
Nine months doesn't really seem like a very long time: over the span of a lifetime, just a mere hiccup on a long journey. But when you're in the midst of those nine months (ask any expectant mother), you find yourself amazed at how much goes on in that time frame — and how it can seem to pass so slowly,
Dispatch from Germany No. 2: Visiting three small but innovative farm-to-table enterprises
By Renee Ciulla As I wrote in my first post for Ethicurean, I’m a graduate student learning about Sustainable Agriculture in Europe who recently spent a semester
Apple days are here again
As the weather turns colder here in northeast Ohio, harvests are tapering off and farmers markets are dwindling, both on the farmer side and the shopper side. We're approaching that time of year when the only local produce you can expect to find for months consists of potatoes, onions, cabbage, and squash. For
In “Fat of the Land,” forager Lang Cook tells how rooted food is to place
High school date nights found my boyfriend and I parked at the edge of Puget Sound, where daytime low tides enticed dozens of clam diggers to the tide flats. We called our sessions by the unintentionally indecent name "clam digging." High school was the last time I'd made out clamming until a recent
