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Shellfish season
Learning the ways of the water
By Spencer Adrian
His grandparents taught him how to forage for briny food.
The Culinate Interview
Daphne Miller
The healer
“I try to look at what patients truly need, not just what I have to offer.”
Features
Bivalves 101
Clams, mussels, oysters, and scallops
A guide to picking and preparing these popular shellfish.
Reviews
Rebuilding the Foodshed
How to Create Local, Sustainable, and Secure Food Systems
Unpacking food-politics jargon and seeking a ‘good food movement.’
Julie’s ‘Spring Is Busting Out All Over’ SoupThis aspargus-rich recipe from ‘The Longevity Kitchen’ is easy to pull together. |
The Culinate InterviewDebra EschmeyerThe Food Corps co-founder | The Culinate 8Breads of IndiaFlatbreads from around the continent | Local FlavorsUsing the whole vegetableLeaf love | The Produce DiariesLeeksBeyond a supporting role |
First PersonLa Cosa NostraThe great Sicilian-Neapolitan kitchen rivalry | Cynthia’s High FiveMy new columnFive ideas each month for eating better | Vine to TableCooking with wineTips from a pro | ExcerptsThe Chefs Collaborative CookbookLocal, Sustainable, Delicious Recipes from America’s Great Chefs |
- Bowls around town
- Edible parks
Edible parks
Free fruit grows across the land
May 14, 2013
Fruit activists are planting everywhere. »
- The pregnancy and booze battles
The pregnancy and booze battles
Conflicting advice
May 7, 2013
It’s bad. It’s not so bad. Who knows? »
- GM salmon, still waiting
GM salmon, still waiting
Will the FDA approve it this spring?
May 2, 2013
AquAdvantage has been in development for nearly two decades. »
- Swine nation
- Cooking classes for all
Cooking classes for all
There’s a class out there for you
April 29, 2013
Getting empowered in the store and at the stove. »
- Corn, corn, everywhere
- Paper over pixels
Paper over pixels
Why cookbooks are (sometimes) better
April 23, 2013
Especially when the power’s out. »
- Low-carbon recipes
Low-carbon recipes
Cleaner food for Earth Day
April 22, 2013
For several years now, the food-service company Bon Appétit has been celebrating Earth Day with an event dubbed Low Carbon Diet Day. The idea is to try to reduce your food's carbon footprint by buying, preparing, and eating locally or more efficiently produced food.
This year, the company generated carbon-friendly recipes: an almond-fruit smoothie, a cheeseless pizza, and an edamame burger with carrot-peel topping. (Almonds, for example, may not be local to where you live, but the production of almond milk generates fewer greenhouse gases than cow’s milk.) Check ‘em out!
- Seed diversity
Recent Member Blog Posts
- Plan a trip to the Williamsburg Farmers Market this Saturday
- Satisfied my Taiwanese Food Cravings
- A SIX FOOT LONG LEAF?!
- Shop Local for Mother’s Day at the Williamsburg Farmers Market
- Children’s Day at the Williamsburg Farmers Market
- Sweet and Smoky Beet Burgers
- Shop Local Day Begins at the Williamsburg Farmers Market April 27
- Delicious Recipes You Can Take to Work.
Editor’s Choice
| | Cooking phasesChange in our kitchensReflections on cooking — and a career that’s based largely at the stove. |
| | Breads of IndiaFlatbreads from around the continentEight Indian flatbreads to bake or fry at home. |
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