Autumn in Old Delhi: Spices, Porters and Local Fare

Though the summer intensity has passed in North India, a glimmer of cooler mornings awaits, on the sidelines of Old Delhi. Dust never settles, it just gets redistributed and then the heat lacquers every surface. Each corner of this ancient city is coated with infinite layers: strata of memories, migrants, languages, castes, foods, architectures, monumental… Read More

Farmers of Color 1/3-Part Series

In this three-part series, I explore the brief history of the USDA’s exclusion of farmers of color and provide recent USDA data on where farmers of color farm. In the second part, we learn of four dynamic women activists/farmers of color who are reclaiming their agricultural traditions despite persistent odds. And in the third, we… Read More

Book: Hands and Lands Project: West Africans Create Cultivate Cook, A Photographic Journey

My latest work is an ever-evolving multimedia project entitled HANDS and LANDS. For this particular portfolio the focus is on West African Hands Create Cultivate Cook. A journey to parts of West Africa with a focus on agriculture, blacksmiths, metal smiths, boats and fishing, cultivation, local markets, iconic foods, cooks and cooking, serving and beauty. A complete… Read More

Book: Hands and Lands Project: West African Hands Create, Cultivate, Cook

My latest work is an ever-evolving multimedia project entitled HANDS and LANDS. Join me in Oakland, CA at the Soul Food Korean Restaurant FUSEBOX for an evening of food, photography, film footage and music to celebrate the hands and lands of West Africa. I get to work with two of my favorite people Ellen Sebastian Chang–artist,… Read More

Article: Pickled Eggplant Adds To A Seductive Legacy & Update on GMO Eggplant in India

https://1.rp-api.com/rjs/repost-article.js?33-Ingredient Pickled Onions Make Summer Last All Year (via Zester Daily) Summer is bountiful. Now is the ideal time to capture that abundance in preserving jars. By doing so, the labors of your summer harvest or that of your local farmers’ can be savored in the late fall, throughout the winter months and into early… Read More

Article: Pickled Onions, Pickled Pink, Only 3 Ingredients

Summer is bountiful. Now is the ideal time to capture that abundance in preserving jars. By doing so, the labors of your summer harvest or that of your local farmers’ can be savored in the late fall, throughout the winter months and into early spring. Read more…

Article 2/2: An Ideal Way To Add Zing To A Meal With Spicy Apricot Chutney

Biodiversity offers benefits on a micro as well as macro level. The first part of this series focused on three dynamic individuals working to create a more resilient agricultural landscape in Central Asia. In this second part, we look to delicious specifics: A recipe for a simple apricot chutney links us back to ancient fruit-preserving… Read More

Article 1/2: How Three Experts Tackle Biodiversity’s Imperative

Why worry about varieties of fruits and nuts decreasing? Multiple tastes, different colors, several growing periods, resistance to pests, drought and environmental disasters —  all these factors rest on maintaining, and now reviving, regions and agricultural practices that grow many varieties of fruits, vegetables, nuts, grains and grasses. Read more…

African Origins Of Coffee: Following Roots In Ethiopia, Article 1/3

A bag of roasted coffee beans. Inhale, then inhale again. The smell delivers comfort, the anticipation of wakefulness and clarity. I first encountered freshly roasted coffee in 1995, when I lived among the Bedouins inside southern Israel. Nicknamed “taht al-nujuum,” I insisted on sleeping outside, under the stars, in the crisp night air securely cloaked… Read More