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Winterizing the garden

December 3, 2013
By Ari
Winterizing the garden

Wherever it freezes in winter, gardeners have practiced the annual autumn rite of putting their gardens to bed. The basic idea is to winterize the garden, and set up a smooth resurgence at the other end of winter. For many, the central task is to tidy up and turn over the soil, but there...

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Save the Carrots!

December 3, 2013
By Ari
Save the Carrots!

The carrot, so easily planted, is work to harvest. And then you have a pile of dirty carrots to deal with. Or maybe your CSA gave you an overwhelming sack. But as problems go, too many carrots shouldn’t be one. Assuming you have more...

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The Pain and Ecstasy of Chili and Cheese

December 3, 2013
By Ari
The Pain and Ecstasy of Chili and Cheese

The word “cheese” might not make you think “chili” the way “oil” makes you think “vinegar.” But they show up together in many dishes, like chili and cheese fries, hot dogs, and various combinations of eggs with chili and cheese, not to mention chili...

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Pomegranate Chin

December 3, 2013
By Ari
Pomegranate Chin

Pomegranates have long been one of the world’s most revered fruits. The Bible is littered with references to the red orb, the image of which decorates the temple of...

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The Lost Hens

December 2, 2013
By Ari
The Lost Hens

An unintended side-effect of the backyard chicken craze has been the creation of a generation of homeless hens. A typical layer will produce for three years at most, but...

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A prune is not just a dried plum; the proof is in the tart.

October 8, 2013
By Ari
A prune is not just a dried plum; the proof is in the tart.

  In the late 1990′s, the California Prune Board knew it had a problem. The largest age demographic of its consumer base was also the oldest. And the major...

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Pink Tabouli

September 15, 2013
By Ari
Pink Tabouli

The parsley-rich, Middle Eastern salad known as tabouli (among other spellings, like “tabbouleh”) is a summer dish that transitions well into fall. It’s light, satisfying, and filled with seasonal...

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Green Chile, far from New Mexico

September 15, 2013
By Ari
Green Chile, far from New Mexico

Across the American Southwest in late summer, temporary roasting stations will sprout from the landscape. They appear in parking lots, farmers markets and empty fields, and even on the...

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A middle path for GMO labels

August 20, 2013
By Ari

Since the narrow defeat last November of California’s Prop 37, which would have mandated labeling of genetically modified foods, the sentiment behind the proposition has spread—or metastasized, depending on...

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Buy and freeze wild salmon, now

August 8, 2013
By Ari
Buy and freeze wild salmon, now

We’re about halfway through the commercial fishing season for salmon. During this window, the quality is high and prices are low for wild, Pacific salmon. This presents an opportunity...

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Corn ethanol is corny

August 8, 2013
By Ari
Corn ethanol is corny

While recent Supreme Court rulings on voting rights and same-sex marriage have held the nation’s attention, another decision slipped under the radar. In late June, the Supreme Court refused...

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Of Garlic, Carrots, and carrot mayonnaise

August 8, 2013
By Ari
Of Garlic, Carrots, and carrot mayonnaise

Garlic loves carrots, carrots love them back, and I love them together, in the garden and on the table. They’re both root vegetables, which we tend to think more...

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Your salad knows what time it is

August 8, 2013
By Ari
Your salad knows what time it is

We take it for granted that the refrigerator light goes off when we shut the door. But perhaps fridges of the future will be different, as new research suggests...

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Growing food in a hotter, drier land

July 5, 2013
By Ari
Growing food in a hotter, drier land

Recent years have brought spikes in the frequency of strange weather patterns and severe storms, with many blaming the increase on human-caused climate change. If this new normal, as...

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Bugging out

July 5, 2013
By Ari
Bugging out

Moth mousse whipped with hazelnut milk. Cricket broth with a side of grasshopper garum sauce. Liquorice-glazed ant stick. Bee bread. These dishes are part of a menu put together...

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