This is the story behind my new book, Meet your greens: Enliven your salads with herbal energetics. It’s about how to make amazing salads, but it’s also about a lot more than that.
Meet Your Greens comes out of my lifelong interest in the different flavours of salad greens.
The year I was 15, my father gave me for Christmas a small jar containing strange white curds.
He said it was a yoghurt bug.
But it wasn’t like any yoghurt bug I’d ever seen.
It wasn’t the kind of present Dad usually gave me.
My favourite plant is the nettle. The European stinging nettle, Urtica dioica. There’s a nettle patch at the bottom of my garden. Nettles aren’t pretty or sculptural, unlike many other plants that are considered weeds. But they are interesting and very useful. Nettles have culinary, cultural, healing, ecological and gardening purposes. And
This is a post about local food. I love eating food grown in my region, the Waikato in New Zealand’s heartland. I don’t think local food is just an idealistic middle class fad, as some cynical commentators claim. But the local food economy is an interesting and paradoxical phenomenon, particularly in New
This weekend my ukulele group The Strumbles played at our local Trade Aid shop for World Fair Trade Day. Trade Aid is one of my favourite shops in Hamilton. It’s full of beautiful things and delicious fair trade food. It’s also a successful not-for-profit business and social justice organisation.
Not all salt is created equal. In this post I investigate the myriad kinds of salt and what makes them different.
It’s important that those of us who care about food quality get our heads clear about why we need organic certification. Recently I’ve been hearing a lot of people dissing organics. Some say, “Organic certification is just too hard and expensive.”
This is about my philosophy of eating. I believe food should be beautiful, delicious, interesting, creative, fun and social. Too many of us are giving away our power by not paying enough attention to what we eat and how we’re eating it.
My general philosophy around food and health is to eat whole foods and naturally fermented foods, as nutrient dense as possible, and hopefully not containing too much toxic stuff. (Not always easy in the world of industrially produced food.)