A friend of mine in Berkeley kept chickens in her backyard. I was devastated when she moved to Seattle before I could ha…
The New Green Is Blue: How Blue Is the Ocean? And More Thoughts on Eating Fish
At one time fish was my go-to food choice when I was feeling worried about supporting the corporate meat industry. Hey, …
Organic, Please: Mountain Rose Herbs Tea
On the subject of tea, I have become obsessed with loose leaf tea. Why mess around with tea bags? Loose leaf tea is bett…
Be at One with the Ocean: Contemplations on Eating Fish and Fishless Fridays
I love fish. Poached salmon. Bouillabaisse. Absolutely sublime sushi. How can I say no to seafood? And why would I? Sylv…
Food as Art, and the Design of Eating
Looking for an unusual wedding banquet? I may have found the answer for you- Marije Vogelzang and her food laboratory. W…
Infuse Your Life with Lemon Verbena: DIY Tea
I’ve discovered the ultimate plant for green health: lemon verbena. The leaves from this plant make some absolutel…
Food as Art, the Rise of Food Photography, and Gourmet Junk Food?
Given a continued fascination with the daikon, I recently made a recipe from Food and Wine magazine, which involved two …
To Water or Not to Water, Here’s What You Need to Know
How do you know if you’re watering your plants enough? Particularly with potted plants, watering can pose an issue…