An Omnivore’s Dilemma

...believe these concerns are outweighed by the benefits of knowing where my food comes from, but others may disagree and I respect that. Since I’ve been asked in the past, I’ll let everyone know that I’m a omnivore (though I don’t eat much meat, following Michael Pollan’s admonition, “Eat food. Not too much. Mostly plants.”). Mrs. Homegrown is a “fishetarian”. And I’m interested in hearing our reader’s opinions on the ethicacy of keeping backyard l...

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It’s Official: The End is Near

...inted out that separate stories on childhood obesity, air pollution and suburbanization are all related. Today’s WSJ is a reminder of how this associational game increasingly paints a picture of a mad and dystopic science fiction reality. Along with the story on feeding livestock junk food, we have a story on Fermat Capital Management L.L.C., a money management firm led by a biophysicist that sells bonds, “linked to natural catastrophes, such as h...

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Daikon Radish Pickles

...ria that cause spoilage. Thus lacto-fermentation is a method of preserving foods as well as a way of creating a distinct flavor. Lacto-fermented foods include sauerkraut, kimchi, Swiss cheese, and sourdough bread among many others. Lactic acid producing bacterias, and there are many different varieties, tend to have a high tolerance for salt unlike their unwanted bacterial cousins. The process of lacto-fermentation begins with creating a brine, wh...

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A Mystery Philippine Vegetable

...laiming wasted space, staying in touch with nature, the value of homegrown food, dodging the authorities and knowing where your carrots come from. I harvested for the camera, an unimpressive string bean and two small cucumbers. On a whim, I suggested that we visit the parkway garden that inspired us to plant our own. Just two blocks away, this parkway garden is the handiwork of a retired couple from the Philippines. As luck would have it, the coup...

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