There are really no two ways about it: if you like spinach, you’ll like lamb’s quarters. It would be difficult to walk around Cape Cod’s green spaces without finding large stands of this wild edible plant lining roadsides and trails among the dandelions and raspberry brambles. Prolific in much of the northeastern United States, lamb’s…
edible stories
By Becca Miller
Abundant, Versatile Lamb’s Quarters
Book Review: The Land Remains by Neil D. Hamilton
Finding common ground implies a meeting of minds, a premise upon which we can build consensus. It seems sorely lacking in these politically contentious times. But Neil Hamilton’s The Land Remains reminds us that we already possess a common ground, in the most literal sense. It’s our land, which we ignore at our peril. The…
What is Soul Food?
Soul food is generational, it’s communal. One hot summer day in Wichita Falls, Texas, congregants of New Jerusalem Baptist Church piled into a line, ready to be served lunch during their annual church picnic. As the pastor’s granddaughter, I “helped” arrange the food on the table while sneaking small samples for myself. Women in pastel-colored…
Grass-fed Beef at Scale: Montana’s Matador Ranch Partners with Grass Fed Foods
Matador Ranch is committed to a sustainable ranching model that is an archetype of regeneratively raising grass-fed beef. Its partnership with Grass Fed Foods—the largest grass-fed platform in the United States—aims to bring better and healthier beef to more consumers. In an irrigated field framed by the gentle rise of Montana’s Blacktail Mountains and the…
By Molly Watson
The Lure of an Amish Tomato
Old-fashioned growing techniques and our love affair with simplicity make Amish produce a score. “My wife loves this,” says Charlie. He and his wife drive up from Huntsville, Alabama a couple times each year to refill their stock of hand-shelled peas. “There is nothing like those peas,” he says, just as his wife runs over…