I cook because I love to eat. I garden because I love to cook.
As I took my daily walk on this early February morning, I couldn’t help but notice the green stalks of spring flowers already peeking through the ground. It left me conflicted. On the one hand I love that spring – my favorite time of the …
From growing and processing crops to transporting food and dealing with waste, food production has one of the biggest environmental effects of any human activity. Impacts include habitat destruction and loss of biodiversity when we clear land for agriculture, water pollution associated with animal waste …
Warm, ripe summer tomatoes. Sweet, crisp sugar snap peas in spring. Spicy fall arugula. Crunchy, sweet carrots as winter approaches. Herbs as a garnish to shower over a dish before it’s ready to serve. All from my garden. Fruits, leaves, roots. All delicious. But as …
As the days get longer, the air warmer, and the early morning birds louder, I start to think of my garden. I think of seeds germinating and the first leaves emerging from the soil in the early spring sun. I think of the time I …
Let’s talk about a type of food that most people wouldn’t make, let alone eat. Let’s talk about chopped liver. (Some will stop reading right now. I admire those who proceed.) I understand its lack of appeal. It’s made from an organ that many Americans …
I read with interest an article in the Food section of The New York Times a couple of weeks ago about a new seed company, Row 7 Seed Company, that in their words, is “built on chef-breeder collaboration.” Started by Dan Barber, chef at Blue Hill …
