Posts Tagged ‘Food’
In January 2017 (just in time for the Million Women’s March) my friend Caitlin and I will be releasing Protest Fuel: The Revolution Must Be Fed. We are currently wrapping up the final design so that we can send it to the printer right after the new year.
No matter who we are or here we live, we must eat. Food is something that unites us. With that in mind, I wanted to use food as a catalyst for change. Protest Fuel is a collection of recipes, essays, artwork and quotes, all with the goal of inspiring you to take action, whether that’s by hosting a comforting soup night or getting out on the frontlines in a protest.
The zine itself is will be printed in January 2017 in Seattle by Girlie Press. All of the contributors to this zine have volunteered their recipes, stories and time, and for that I am very grateful.
I wanted this zine to benefit a cause, but how to choose? There is no way to choose. There are so many issues that are important right now. I have chosen to donate 100% of the proceeds to the Women’s Environment and Development Organization. When women thrive, so does society. Without the environment we have nothing. As one of the WEDO founders Vandana Shiva once said, “In nature’s economy the currency is not money, it is life.” I hope that this zine inspires you to choose life, to be active within your own communities, and to support the people and initiatives committed to positive change.
You can preorder Protest Fuel: The Revolution Must Be Fed here.
Here is some of my work published this week:
Coffee Waste or Product Potential? – This story was featured in the print edition of Fresh Cup but is also up online. “Wast is simply resources in the wrong place,” says Daniel Crockett of Bio-Bean. I love that sentiment, because it challenges us to rethink what we assume is, or isn’t, something with potential.
10 Fashion Brands Innovating with Textile Waste – Speaking of waste, I also wrote a piece on textile waste. Did you know that in just 20 years, our textile waste has doubled? Today the average American discards around 70 pounds of textiles per year, the majority of it ending up in landfills. Fortunately, there are some innovators out there attempting to do something with it.
Patagonia is Making a Sustainable Kernza Beer – Patagonia, long known for its apparel, is moving into the food space. I love their efforts in working to build a better food system, and the new Long Ale beer is just another example.
Food, Agriculture and Environmental Organizations and Independent Media Outlets You Can Give To – If you’re looking for places to support this holiday season (and places whose work is very needed in the current political climate), I put together a roundup of some food and environment related organizations and media outlets over on Foodie Underground. There’s also an essay about caring (which includes a recipe for pumpkin oatmeal pudding) if you’re interested.
And finally, these weren’t written by me, but I was happy to have Hello, Bicycle mentioned in this list of presents for women cycling fans, as well as this mention of Fika: The Art of the Swedish Coffee Break in Condeé Nast Traveller.
Image: Domestic Stencilworks
It could be considered moderately crazy to launch a print publication, but I finally decided to take the leap on a creative challenge that I have been thinking about for over a year: a print quarterly dedicated to real food. The quarterly is called Comestible and it’s launching this spring. I am both excited and nervous. But mostly excited!
Here is a little bit about Comestible:
In this day and age we are inundated with food media; glossy food magazines, elaborate food blogs, celebrity status chefs. But has all of this made us eat better? Not quite.
We live in a world of extremes, obesity and fast food on one end and the superfood craze on the other. Certainly there has to be something in between. This is where Comestible comes in. Part food narrative, part food guide, part cookbook, this is a journal devoted to real food.
Comestible is themed by season, based on the belief that we should all live a little more in balance with the natural world, not just because it’s what makes sense, but because it’s what’s good for us. There will be guides to what’s in season (think of it like a simplified Farmer’s Almanac) and how to put that food to use; the kind of guidebook you wish was available next to the farmers market stand when you’re wondering what to do with all those vegetables.
Ultimately, Comestible is a celebration of real food, accessible to real people. Simple, informative and fun, Comestible should inspire you to do more with your food. To cook something, the plant tomatoes, to build a beehive.
Comestible is about celebrating the one thing that sustains us and brings us together, no matter who we are or where we are in the world.
I am raising the initial print funds for the first issue on Kickstarter, and if you want to preorder a copy, I would be thrilled to have your support. You can pledge here.
You can also follow Comestible on Facebook.
December 13th marks the celebration of Lucia Day, an essential tradition on the Swedish holiday calendar. This is where all of the photos of children dressed in long white dresses with red sashes and wreaths in their hair come from. Ultimately, it’s a celebration of light – which is no surprise given the dark, Swedish winter – and whoever is crowned Lucia wears a wreath of candles in her hair.
The traditional treat served on Lucia Day is saffron buns. Bright yellow from the spice, these sweet, yeasted buns are formed into a variety of shapes (some of which are pictured in this vintage illustration) and served with a cup of coffee or mug of glögg.
Want to celebrate Lucia Day yourself? Here are a few recipes to help:
Swedish Saffron Buns – This is the classic recipe, complete with a few more illustrations of different forms that you can make.
Saffron Cake with Hazelnut and Whiskey Filling – I always like making a cake out of the saffron bun dough, and filling it with almond paste. This year I did something a little different and made the filling out of hazelnuts. With a dash of whiskey for good holiday cheer!
Saffron Bun Cookies – A gluten-free recipe, inspired by the traditional saffron buns. The cookies are made with rice flour and ground almonds, then twisted into the classic saffron bun shapes.
Images: Anna Brones, Viriditas
Ever since starting to brew my own kombucha, I have been fascinated with wild yeast. Most of us think of yeast as packets of little brown granules that we buy at the supermarket, but yeast is (quite literally) all around us.
It’s thanks to yeast that we can enjoy some of our favorite foods and drinks, like beer, wine and bread. It’s how the beautiful loaf of sourdough rye bread pictured above came to be. We need yeast to keep us healthy.
I tackled the topic of yeast in this month’s Wild Culture column over on Paste Magazine, and I took some time to get the input of journalist Simran Sethi. Sethi just released her new book Bread, Wine, Chocolate: The Slow Loss of Foods We Love, in which yeast appears as a very important character. As Sethi says, “Microbes, including yeast, are everything. Not just in beer, but in life. The study of yeast is the study of us.”
You can read the column all about yeast, and my interview with Sethi, here.
It’s a sweet space with French and Scandinavian influences, in both the decor and the food. I think I liked it so much because it felt so authentic; nothing was forced, it was all done simply out of love. And of course, everyone wears stripes and they serve fika, what’s not to love?