Of all the life changes that having a baby brings on, perhaps the most pivotal is that it makes you examine what would happen to this new little being if you were suddenly gone. Our own mortality is abruptly mirrored back to us with the entrance of offspring, so some of us sign up for life insurance, talk about creating trust accounts, or set up legal documents and wills. I think that to truly take care of our children and create a stronger sense of security, separate from the paperwork and bureaucracy, parents need to take care of themselves first. And there is no better time like the fresh spring season to start. Luckily, we have Rebecca Katz’s newest book, The Longevity Kitchen , to guide us. Read more
It’s hard to believe, but this year marks the third annual Good Food Awards, in which American food producers are celebrated and recognized for their work towards responsibly crafted and delicious edibles. The 2013 finalists in nine categories: beer, charcuterie, cheese, chocolate, coffee, confections (new addition!), pickles, preserves and spirits were announced at the end of November, and will gather at a gala awards ceremony coming up at the Ferry Building in San Francisco on January 18th. The following day, all of the winners will present their goods at a bustling Marketplace, an exclusive chance for the public to access this bevy of products in one place. Read more
Before Whole Foods, Martha Stewart and Anthropologie got wind of Anarchy In a Jar, Laena McCarthy’s jam, jelly and preserves company was simply a way to put her passion into practice. She grew up watching her mom can food, and then in college, made the connection between those early impressions of DIY sustainability with a new curiosity for food politics.
A botched batch of strawberry jam eventually led to launching her own company in 2009, amidst what McCarthy describes in her new cookbook, Jam On, as “a food-production renaissance blossoming in Brooklyn.” Perhaps it was luck, as she says, or perhaps her key to success is her innovative ingredient combinations, sourcing directly from small farms, or choosing to recreate recipes with less sugar than usual. What began as a revolutionary idea against the norm, to share with the public pure, concentrated, clean flavors, is today flourishing from coast to coast. Although somewhat ironic, from “anarchy” to popularity, the wide approval is a heartening sign that the consumer is primed for knowing more about where their food comes from. And in this case, that food happens to be quite delicious. Read more
I’ve been a vegetarian since I was seven years old, which means that my choice to not eat meat has been a less conscious decision than some, due to the fact that it is so ingrained. I’d like to claim that my ethics and morals have resulted in a studious stance against meat-eating, but that would be overdramatizing the simple notion that it’s just easier for me to do what I’ve always done. Yes, I do agree with carrying a lighter load on the planet, and have sympathy for animals who are treated cruelly (my seven year old heart was sad when I made the link between the Big Mac I just ate and our neighborhood cows…hence becoming a vegetarian.), but ultimately for me, cooking without meat is way less of a messy hassle than learning to.
Kim O’Donnel, author of the brand new cookbook The Meat Lover’s Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into), has come to eating less meat from the opposite direction than me. Read more
There are things you just don’t think about before you have kids. I am currently in the transition between a childless lifestyle and preparation for motherhood, being over 7 months pregnant with my first child. I am realizing that things are about to change, big time. My brain space is now filled not only with typical work obligations, meeting dates, business decisions, and homeowner responsibilities, but also with questions about how this little one-to-be is going to fit into the picture–how my life is going to become our life.
Of course, one of the biggest baby preparation questions is, how will we all fit? Not only are our lives about to change, but our physical space is too. I guess if you have a rambling home with multiple bedrooms, this issue isn’t as important. But we happen to reside in a tiny 700 square foot space, 100 of those as a separate bedroom that is detached from the main living room, kitchen, and bathroom.
But we do have two acres of wild and blackberry-tangled land, and the baby part of my brain is wondering how I am going to integrate our new child into this garden setting. How will we balance maintaining safety to our lovely rows of crops while ensuring that this kid gets maximum exploratory joy and pleasure from the space? And will we even have the energy to keep the garden going when we are dead tired from feeding, and changing, and adapting to becoming three?
Luckily, there is a new book about how to educate children through the lens of a garden, no matter what size, capacity, or setting. It’s aptly called “The Book of Gardening Projects for Kids: 101 Ways to Get Kids Outside, Dirty and Having Fun.” The authors, Whitney Cohen and John Fisher, are both parents of young kids and have worked as teachers and garden education directors for quite awhile. Much of that time was spent at Life Lab, a non-profit organization based in Santa Cruz, California which was founded in 1979 to teach people to care for themselves, each other, and the world, through farm and garden-based programs. Read more
Lately I’ve been realizing that I married well. Not in the typical, societal ladder, Downton Abbey kind of way. Far from that. More like in a homesteader’s kind of way. Forget investment accounts and family crests, when it comes to spring water, pickles and chicken coops, we are set! And most recently, we hit the jackpot. My husband just landed a job at our local feed store, which in itself doesn’t sound like the most lucrative position, but this isn’t your basic feed store. Read more
I have a weird fascination with inventions, and often wonder what the beginning of something was. What led to someone coming up with stained glass? Or what about an alarm clock? These are simple creations that pale in comparison with even more complex items that we also use without much thought…dishwashers? Copy machines? This computer? Maybe I should have pursued a career in engineering, but more likely my preoccupation with these inventions is due to the fact that I have little understanding of them. It seems that that disconnect between the things we use and depend on and how they function leads to a pretty common level of frustration. The rise in DIY projects and interest that we are seeing these days surely has to do with that frustration leading to a push for self-reliance.
I think it also has to do with a larger disconnect, one that has moved us away from community minded information sharing and collaboration. We have less and less opportunity in this modern world to wave down a neighbor with a question about chicken husbandry or how to fix a broken well pump. Instead, we jump on the Internet and Google the answer, hoping that the source we choose to trust is reputable and fact-based. The National Young Farmers’ Coalition (NYFC) has launched a project for the today’s sustainable farming community that brings the best of both worlds together. FarmHack taps the same age-old premise of learning directly from others in a similar community while creating innovative open source sharing technologies to reach small farmers around the globe. Read more
Oral history is a tool for conveying first-hand experience and sharing knowledge. It also provides a medium to weave experiences together, crafting a whole patchwork of personal stories into a larger history. The 29 oral history excerpts in the recently released, Cultivating a Movement: An Oral History of Organic Farming & Sustainable Agriculture on California’s Central Coast, capture the integral 40-year history of the organic movement in Santa Cruz and its rippling effect onto the rest of the world. As part of the Regional History Project set in motion by the University of California, Santa Cruz, this curated anthology defines an organic food revolution. And according to forward, written by Linda L. Ivey, Ph.D., the organic movement is indeed a revolution: “a historic shift in the way a society operates within its natural environment.” Twenty-nine voices attest to the large-scale shifts in cultural, economic, societal, and environmental practices by explaining their strategies for navigating a sustainable way of life.
It’s hard times right now. Looking around, from city to small town, there are empty buildings everywhere. For lease signs loom in windows, brand new office buildings stand deserted and never used. It all seems like such a waste of resources and energy and a sad reminder of the pace our economy has slowed to. In the face of this hardship, ideas such as The Greenhouse Project in Central Wisconsin offer respite. A group of passionate people, working on a volunteer basis towards providing “opportunities for participation, education, cooperation, and action to support a local food economy in Central Wisconsin” have banded together and successfully started renovations on a dilapidated 38,000 square foot property in downtown Stevens Point. The vision is to create a self-sustaining, multi-faceted production and education center, where rural farming techniques can coalesce with a thriving urban community ready to learn about them. Read more
I have been officially inducted into a club. Instead of membership fees, shmancy pants events, and exclusivity, this club is promoting an age-old practice of bartering. The Staple Luck Club is the brainchild of my friend, chef, and food consultant Gabriel Cole. He has been tinkering with the concept for years–knowingly and subconsciously–via random food projects, backyard duck tending, and foraging enthusiasm.
“The initial inspiration was hanging out with friends who love food and always swapping homemade edibles with people,” Cole explains. “Someone would bring me jam and I’d give them granola. A friend often brings me lettuce for my ducks, so I give her some red wine vinegar I make, etc. The idea behind [the club] is to foster community, stay low on the food chain, and save money by bartering. I also read a great book called Nowtopia which talks a lot about new forms of commerce.”
For members, the pure and simple concept is enticing: Make a bunch of one type of thing (ideally using quality, local ingredients when possible), and bring it to a monthly gathering where everyone else attending has done the same. Then swap-shop, trading your item for other items that catch your eye or appetite. Read more