Growing Herbs in Under-Utilized Spaces

I’ve grown herbs in window boxes, indoors, on the back steps of my apartment, in hanging baskets attached to a chain-link fence, and even in cracks in pavement. Here’s how you can too.

From Farm or Sea

When Buying Sustainable Seafood, There are Good Guidelines but No Absolutes

The woman in the light blue shirt is raising her hand and I anticipate her question before the words leave her mouth. “All wild fish are unsustainable, right? So we should eat all farmed fish, yes?” I’m in Edmonds, Washington, teaching a cooking class on sustainable seafood. We’re only three minutes into the class and I’m already poised to clear up some major misconceptions.

More Than Just a Golf Course

Clearbrook Golf Club in Saugatuck, Michigan, has a vision: Chef Jeff Kudrna is taking a new approach to their menu with local, organic, and seasonal selections that emphasize sustainable and naturally raised products, sourced locally whenever feasible.

The Thing About Surplus: Easy Peanut Pesto

Excerpted from Cold Cereal & Toast
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A bundle of basil showed up in my CSA share this week.  I shuddered a bit thinking about that same herb growing somewhat recklessly …

Time Magazine Explodes the Organic Myth, Kind Of

Yesterday, the latest issue of Time Magazine arrived in the mail. And right on the cover was a blurb about an article on “The Organic Food Debate.” I have some familiarity with the so called ‘debate.’ It basically boils down to this: organic/clean/sustainable/local food is great in theory, but it is too expensive/elitist/not scalable. I have seen this sort of article several times, so I had a pretty good idea of the arguments to come, but I credit Time with a willingness to tackle tough issues and the integrity to present ambivalent conclusions. So I turned to the page and started reading.