The tilt of our magnificent globe has brought us round leaning towards the darkness. Thus we seek out colored lights, baubles, tinsel and song. This whirl of the winter solstice means the light will once again be born, and so we celebrate. You may lavish gifts, or sing choruses of carols. The glow of the menorah may light up your latkes. Or perhaps you are one who with great humbuggery rejects the entire pageant and go on a tropical vacation. However you celebrate this winter holy darkness, be you Christian, Jewish or Pagan, there are several ways you can add an organic twist to your holiday jig. Continue reading
Last July I had the great pleasure of visiting Germany and Austria as an organic ambassador with the Foreign Ag Service. As I interloped between embassies and ministries, I was able to savor the hearty cuisine and imbibe the most precious wines and beers. What I came to discover during my culinary indulgences was that almost all of the organic faire was Biodynamic. I soon learned that this wasn’t just another organic certification but an entire philosophy, one that beholds the farm as a healthy, living, breathing organism. The very nugget of Biodynamic is that the farm can be a self-contained and self-sustaining entity, responsible for creating and maintaining its own individual health and vitality. Continue reading
We have almost survived our four-year electoral margination. The beaver moon has eclipsed its emboldened shine. Now we must think of the good meal we will celebrate with friends and family to give thanks. As we consider this gourmands holiday with big birds and fluffy stuffing, it’s not too much of a stretch to consider giving thanks for the soil from whenst it all springs forth. Let’s raise a toast to dirt, humus, and compost and yes to manure itself. For in that microbial dirty brew life is sustained. Continue reading
Early November in California signals the end and the beginning of many things. This year as the election looms, I cut and chop the last dry farm tomatoes from Molino Creek Farm. Each slice marks the conclusion of these ruby orbs of delight. I make caponata to extend the last vestiges of summer flavor in my kitchen. As I peel back the onion, I muse on its ability to make me weep and the way it will transform into a sweet caramelized crescendo.
This election has been much like an onion with its multitude of sharp layers, sometimes bitter, yet holding sweet potential for food and agriculture. Let’s peel back the layers this November to see where we can make progress in Food and Ag policy. Continue reading
I first met Molloy O’Neill at the True Cost of American Food Conference last April. We attended the same communications workshop, and I immediately relished her verve and inquisitive spirit. I was intrigued when I learned that she had been the food editor at the New York Times and was now teaching food writing classes to aspiring authors and bloggers. Could I be considered eloquent enough in my short blogging career to indulge myself in such a league?