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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 outing with author Langdon Cook. This time, the clam
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This space is preserved: Checking out “Canning and Preserving Your Own Harvest”
Come summer, I dream of the carefree days of my childhood, when endless sunshine meant days spent outdoors or trips to the lake or just a general sense of freedom from drudgery. I dream of those, of course, because I now work through the summer and spend a good deal of my free time working in the garden
Just say YIMBY: Weed expert Nancy Gift talks about lawns for dinner
By Holly Hickman vs. Recently, a man I know sprayed his front and back lawns with a brand of weed killer he'd bought from the
“Food, Inc.” the book: Picking up where the documentary left off
By Joshua J. Biggley Summer blockbusters are often contrived, schlocky representations of the books on which they are
“Dirt”-y movie tells how we’ve sold our soils
The last page of every issue of Edible San Francisco contains this anonymous quotation: "Despite its artistic pretensions and its many accomplishments, humankind
The lesson of ‘less’: Why ‘The End of the Line’ seafood documentary doesn’t go far enough
By Twilight Greenaway I walked out of the screening of “The End of the Line” feeling deeply uneasy. Most of my discomfort had been carefully orchestrated by the film’s director, Rupert Murray, who filled the 80 minutes with straight-talking scientists and
I can, you can, we all can!: Essential books for preserving seasonal bounty
Well, that sure happened fast. One day I was bundling up in a coat to head outside, and the next thing you know, the weather turned downright summery here in northeastern Ohio. The early crops I planted at the beginning of April are starting to overwhelm me with their bounty — loads of lettuce, reams
Who’s afraid of Big Bad Agribiz? Not “Food Inc.” — but eaters and farmers may be
You've most likely heard about "Food, Inc.," the new documentary about the U.S. industrial food system. (Watch trailer, embedded above right.) The buzz for the film is intense, amplified by an aggressive marketing campaign
Chilling out: A review of “Fresh: A Perishable History”
Locavores like me live for the local farmers market, not just for the conversations with the farmers, but also for the wide variety of fresh,
Meet menhaden – before this ecologically critical fish vanishes
By Alice Friedemann Ever heard of menhaden? Probably not, although perhaps you're familiar with the fish’s other names: bunker, pogies, mossbacks, bugmouths, alewifes, and fat-backs. You may be surprised to learn they’re the most important fish in the Atlantic and Gulf waters. Menhaden are the vacuum
Review: Real Food For Healthy Kids cookbook
I talk a lot of smack about sustainable food. About the unexpected pleasures of farmer’s markets, about voting with one’s fork, about "local economies" this and "food miles" that. But here’s my dirty little secret: it wasn’t that long ago that I fed my daughter a steady diet of chicken nuggets,
Learning to share: “Dinner at Your Door,” by Alex Davis, Diana Ellis, and Andy Remeis
Not quite two years ago, as our local meat CSA was in the works, I gathered with a few people to discuss “The Omnivore's Dilemma,” the
What the health?: A review of “101 Foods That Could Save Your Life”
In the past year or so, the local college has started a Wellness Series of lectures designed to discuss various health topics designed to appeal to all members of the community. Unable to attend any of last year's, I thought I might try to catch at least one this time around, so recently I dragged a
Well worth the wheat: Gene Logsdon’s “Small-Scale Grain Raising”
As the price of flour and other grain-based foods has risen, creative-minded people have begun to consider growing their own wheat, corn, rye, and other grains. Groovy
