Seaweed Butter A compound butter that combines seaweed, cultured butter and sea salt, this is wonderful melted over boiled potatoes, stirred into pasta or rice, dolloped over roasted vegetables, chicken and especially seafood. I love it smeared on warm bread and topped with smoked salmon. Bordier makes a fine one, imported from Brittany in northwestern…
The impact may not yet be obvious in grocery stores and greenmarkets, but behind the organic apples and bags of rice and cans of cherry pie filling are hundreds of thousands of farmers, plant breeders and others in agriculture who are scrambling to keep up with climate change. Drop a pin anywhere on a map…
Can I eat well without wrecking the planet? As a climate reporter and personal chef to a growing, ravenous child, I think about this question a lot. Is there a cuisine somewhere in the world that is healthy both for us and for the planet we live on? And if one exists, would we even…
NAPA, Calif. — In a borrowed van, Brad Gates of Wild Boar Farms sped south on Highway 680 with hundreds of fuzzy tomato seedlings bumping around in the back, their trembling leaves, warmed by the sun, filling the cab with the smell of summer. It was one of a half-dozen deliveries on his to-do list.…
The exquisite vulnerability of grapes to nuances of weather makes wine both particularly susceptible to climate change and a harbinger of what’s to come for many other agricultural products. Do wine consumers have a role in encouraging producers to take stronger steps to combat climate change? Some in the wine industry think they do, particularly…
AKCAKALE, Turkey — Like thousands of other Syrian refugees, Shakar Rudani worked last summer in Turkey’s Black Sea region, home to the largest concentration of hazelnut farms in the world. He arrived in August, expecting that he and his six sons, ages 18 to 24, would earn the equivalent of a few thousand dollars. He…
Hi and welcome to Five Weeknight Dishes. This week we’re celebrating Priya Krishna, a beloved member of the extended NYT Food fam, whose cookbook “Indian-ish” was published this week (and made our list of the best new cookbooks this spring). Priya reports, she writes, she makes videos, she collaborated with her mother, Ritu Krishna, to…
KABUL, Afghanistan — In the early days of Taliban control in the 1990s, a low-paid agricultural worker began traveling from village to village in Afghanistan’s west with an unlikely pitch to farmers: switch from their traditional wheat crop and focus on saffron, the notoriously labor-intensive spice. To many people, including some of the man’s own…
Join me, won’t you, in the diet book drinking game. Here’s how it works: Every time you read the following words, you down a shot of tequila. Ready? YummyVeggiesDetoxGreen smoothieHumanely raised Usually, by the time I’m on Page 10 I’m ready to take off all my clothes and lick the necks of strangers — and…
Knives are a strange breed. Most people don’t really feel one way or another about them, but there is also the fact that some people love them while there are others who go out of their way to stay as far away from them as possible. Sure, the people in the latter group are not…