Edible Browsing: Summer 2018

“Historically, we have not been a food culture —  we’re a consumer culture. We want to do what we want to do, go about our business, and when something is wrong pay someone to fix it. With the Teaching Kitchen Collaborative, we’re trying to build a new relationship with food. The first aspect of health and well-being is what you put in your mouth.”

Edible Ohio Valley, Summer 2018, “Farmer Doctor Patient Chef”

Summer 2018, “Farmer Doctor Patient Chef,” pages 30-31

“People know that a head of organic lettuce at the store costs $4,” says co-director Stephanie Seliga, who co-founded JGP (Just Garden Project) with her husband, Michael. “But then they realize that for $3, they can buy a packet of seeds and eat lettuce all year.”

Edible Seattle, March/April 2018, “Sowing Seeds for Justice”

March/April 2018, “Sowing Seeds for Justice,” page 49

A picnic at a typical commodity farm - where what is served is what is grown - would indeed consist of fast foods, processed foods, and soft drinks. The evolution of field corn tells the story of American agriculture. Once one of many crops grown on a small diversified farm, corn is now a commodity crop grown on hundreds [of acres] of unoccupied farmland as an input to factory food production. This agriculture relies on a vast collection of processing, manufacturing, and transportation companies involved in supplying grocery stores and fast food chains. At the same time, according to the FDA, 50% of the fresh fruits and 20% of vegetables are imported.

Edible Cleveland, Summer 2018, “The Not-so-sweet Truth about Ohio Corn”

Summer 2018, “The Not-so-sweet Truth about Ohio Corn,” page 28

She was the first writer I read who would call things as she saw them. She was saying: Let’s wake up the palate, folks. And more importantly, she made me understand that when one writes about food, one is also writing about comfort, companionship and communion —  in short, the fundamentals of living.

Edible Monterey Bay, Spring 2018, “M. F. K Fisher and Me”

Spring 2018, “M. F. K Fisher and Me,” page 40