The food movement loves farmers. Family farmers, peasant farmers, new farmers, old farmers, farm laborers, urban farmers… they’re our heroes. But we hate industrial agriculture. Okay, “hate” is a strong word. How about this: we’d like to see it radically transformed. To see it made more resilient, less dependent on petroleum-based fertilizers, and safer for […]
For most of us, chickpeas (a.k.a. ceci or garbanzo beans) come in two forms: canned or hummus. Folks with a penchant for long, slow simmers will also recognize dried chickpeas, the form that most resembles a tiny, winkled brain. (Soaked and simmered, they’re much better than the canned version; make a big pot, freeze 1- or 2-cup […]
Edible Education 101 is back! This is an incredible series of talks: some of the biggest names in the food movement discussing food systems in the context of social justice, health and safety, climate change, policy, economics, the labor movement, and more. (In case you missed it: things are really bad on all these fronts. Many of the problems are […]
“That’s a lot of words.” Ev has sounded out the title, “Tamale Torte with Black Bean Chili and Red Chile Sauce,” and is eyeing the rest of the two-page spread. For a five year-old who’s still learning to read, the recipe in The Millennium Cookbook looks more involved than most of the things we’ve been making together. Even for grownups, the […]
Reason #27 to teach kids to cook: Even picky eaters like to taste things while they’re cooking. The three year old is eating raw garlic. He used to be an adventurous eater, but these days he freaks out if you ask him to eat anything that isn’t made from batter or dough. Yet here he is, […]
My month without sugar continues, with a few hiccups. I have learned an important lesson: before you give up a food, remove it from your house. Otherwise your husband will warm up the last slices of persimmon bread and eat them right next to you. You might have been fine with that; I waited about thirty […]
