Dedicated to the holy in nature. The life in the seed. The beauty that feeds the world.
by Abe Voelker For a taste of what the near future looks like, Wal-Mart already began bottling their own milk, shutting down over 100 dairy producers in the process. As for the distant future, I imagine it will look similar to the consolidation in other livestock …
One of my earliest memories is of sitting around a makeshift communal table with my mother and sister, past our bedtime, in front of the car park at the public housing estate we lived in in Singapore. It was sometime in the mid-1980s, long after …
Reproductively, domesticated banana plants are self-copying machines. Proto-farmers who found an individual whose fruit they liked (maybe tasty and not so seedy) could dig up its suckers and replant them in a nearby clearing or even along the trail. In a few years, an industrious proto-farmer might …
Humans love flavor. Archeologists have found evidence that hunter-gatherers in Stone Age Europe used garlic mustard seeds (a broccoli relative with a mustardy, peppery kick) to season stews 6,000 years ago. For almost as long as we’ve been cooking, we’ve been adding ingredients to our pots that …
Sourdough is an excellent way to add air into your dough. At the same time the taste becomes a little sour adding excellent flavour to the bread. A welcome side effect is that you can eat your bread for a longer period of time as …
This year, Eater is teaming up with James Beard award-winning Southern Foodways Alliance to spotlight their documentary work, premiering a short film every other week. This next piece focuses on Vietnamese-style crawfish boils, which have become a mainstay in Houston, a city that boasts one …
