Composting at home reduces what you send to the landfill and fortifies your garden. It’s also easier than a lot of people think. In the end, it’s a simple formula: Composting = Carbon + Nitrogen + Oxygen + Water + Time +Carbon The carbon part of that equation comes from what composters tend to call…
edible stories
Composting 101
By Monty Moran
Living Sustainably: To Honor Ourselves is to Honor our Planet
How can we take decisive action towards living sustainably with so many competing points of view? We’re told climate change is man-made, but then hear it’s a natural phenomenon. We hear that we need to regulate our companies, but also that doing so limits job growth and hurts our economy. We hear calls to “kill…
A New Paradigm for Poultry: How Regenerative Farms Are Rethinking Chicken
Americans eat more than 160 million servings of chicken every day. A growing approach to poultry production — regenerative poultry farming — seeks to make it better for people and the planet. This article was produced in partnership with Civil Eats. When you approach the poultry paddocks at Salvatierra Farms you might not notice how many…
The Call of the Coals: Open Fire Cooking with Jason Michael Thomas
Unplug, get outdoors, and cook real food over a real fire this summer. I was first exposed to open-fire cooking at an early age. My father’s family waterskied and fished a number of Ohio’s lakes. I remember many fun-filled outings on Grandpa’s speedboat catching sunfish and bluegill from the dock at Indian Lake when I…
Backcountry Bounty
Hunting elk on New Mexico public land I walk briskly but cautiously, traversing the rugged desert mountain. I listen for the hair-raising sound of rattles as my boots land, knowing this mountain’s grassy slopes and scree piles hold their fair share of banded rock rattlesnakes. Although beautifully marked with grey and black bands, I don’t…
By Benjamin A. Wurgaft and Merry I. White
Nem on the Menu: An Excerpt from “Ways of Eating: Exploring Food Through History and Culture”
SPONSORED Restaurants were not part of my childhood. My family invariably ate at home. This was fairly common in the 1940s and 1950s in the Midwest. One consequence was that we did not eat “other people’s foods,” that is, the food of other ethnic groups. The most exotic things I ate, in my 1950s childhood,…