featured articles
Shedding light on a per...
As small farmers look for ways to cut costs and increase their profit margins,...
Slow what?: Review of “...
By now, I’m sure that all good Ethicurean readers are familiar with Slow Food...
Bounty hunters: A revie...
As the local food movement expands and the numbers of small farms, CSA...
Getting plowed: Kristin...
The first time I heard of Essex Farm, I was working a kitchen/garden...
popular articles
random articles

On the trademarking of ...

By Mat Rogers, Director of Agrariana Language and terminology are an integral part of the food movement. Making distinctions between agricultural practices deemed vile and reprehensible, in favor of methods moral and healthful, is a critical organizing tool for activists. Thus the good-food lexicon is immense -- organic, biodynamic, no-spray, cage-free, free-range, heirloom, open-pollinated, non-GMO,...

Getting plowed: Kristin Ki...

The first time I heard of Essex Farm, I was working a kitchen/garden internship at the Yestermorrow Design/Build School in Vermont. The school sent me to the Northeast Organic Farming Association’s 2009 conference, where I carefully chose workshops I thought would help me plan and plant a garden that would serve the school’s kitchen. It was my first farm-y job, and it didn’t fit the usual...

Looking for Mr. Goodfish: ...

In the chapter on New York in Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood, Taras Grescoe comes down hard on the Big Apple’s elite chefs: Though the chefs I had met were buying from small businessmen who worked sustainably, their menus were still filled with overfished species....For every Bernardin and Esca, there were thousands of restaurants across the continent serving red-listed...

Jimmy Stewart, cults, and ...

By Michael Straus Pictures from opening night at Straus Family Creamery, February 4, 1994. (That's me with the goatee.) Straus Family Creamery recently turned 17, and I started thinking back to those crazy times. In 1989, my older brother Albert, who’d been managing the farm and doing some pretty innovative things — including feeding our cows leftovers from a local sake factory … but that’s another story...

Book review: Appreciating ...

Elizabeth Andoh is a prominent figure in my cooking consciousness. Her 2005 book, Washoku: Recipes from the Japanese Home Kitchen, opened a new frontier to me: the deceptively simple and elegant world of home-style Japanese cuisine. By following the recipes and techniques in Washoku, the food I cooked was often able to bring me to Japan – the aromas just right, the flavors true. So when I heard last...

San Francisco sustainable ...

In an ideal world, when a restaurant tells you that it serves “sustainable seafood,” you could have some faith that the claim is true, that the chefs and buyers know exactly what they are getting and the issues around how it was caught. The seafood situation in the famously eco-friendly San Francisco Bay Area is a far cry from this ideal, according to a superb new article in San Francisco Magazine by...

« Older Entries Next Entries »