the GoodEater Collaborative

The Joy of Growing Garlic

As an avid gardener, garlic is one of my favorite crops to grow, offering special rewards for off-season growing and unique flavors.

Urban Agriculture in Boston: Growing Promise, Weeding Challenges

Boston chefs, community advocates and entrepreneurs are broadening the dialog and shortening the distance between farm and table. Never mind the 100 mile diet, how about 100 blocks, or 100 steps?

Meet a few new urban farmers, giving us a window into the promises and the challenges of urban agriculture in its many forms.

Do we really think about what we throw away?

Freeganism, anti-hyperconsumerism, garbology and dumpster diving. An interesting look at how society is taking a stand against our excessive wasteful consumption behaviour.

We Want to Change – But How?

Share

In Hidalgo, Cactus Plant is at Root of Economy, Community

Xoxoc is a producer of prickly pear products in the Hidalgo region of Mexico, an area that was once a major producer of Pulque, a favorite fermented alcohol produced from the Maguey plant. But in the mid 1900’s when beer became popular, the maguey plants were left to die and the local economy along with them. Over subsequent years, many of the region’s men left to look for income elsewhere, and devastating erosion washed away the deserted fields.

Where There Are No Worms

Share

Are Large-Scale Grass-Fed Beef Operations Feasible?

While I’ve seen lots of small diversified family farms in New England raising a few grass-fed steer for beef, I’ve only recently seen such beef raised by the thousands in the West. I was invited to visit La Cense Ranch in Montana because I’d asked the owner to write the Afterword to my new book, and I wanted to see the ranch in person. Actually being there was inspiring, because La Cense demonstrates that sustainable beef can be produced on a huge scale.

Food Ignorance, Confusion and Why the Kitchen is Empty

A recently published article in the New York Times about genetically modified salmon made me wonder if I was a dogged ideologue. I am sure my reaction was similar to the one many had: “Genetically Modified Salmon!!!—insert gasp here—That’s Horrible”. But after I thought about it, I realized, I am making a judgment based on a science with which I am not too familiar.

Community Supported Fisheries 2.0: A Personal Take

With community supported fisheries, participants pay upfront for that season’s share. Unfortunately, my work schedule didn’t allow me to get to the dropoff locations in time, and, frankly, it was too much fish for me to take. But this Spring an offer turned up that was too good to refuse.

Beyond Basil: Pesto Variations Offer Flavor, Nutrition

Many people know of pesto as a basil-based green sauce commonly served over pasta. What many people do not know is that pesto can be thought of as a food form, with innumerable variations. Think of pesto as a creamy green sauce with the following ingredient combination: