Where’s the Beef?
Joel Salatin gives the opening testimony to the Congressional Judiciary Committee in a talk he titled “Where’s the Beef?” Regulatory Barrier to Entry and Competition in Meat Processing
Food
The Photo Essay: Carrots
Something extraordinary happened to me the summer before I entered the sixth grade. I didn’t recognize it as extraordinary at the time, nor do I recall anyone around me thinking so at the time. Rather, it was one of those quiet, unobtrusive markers driven into the ground that provides insight into the essence of a
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Quest for Connection
Autumn is perhaps my favorite season of the year. Late Autumn is the time of harvest, the frenzied growing, blooming, and efflorescence of life coming to a close. This natural process is a necessary fact of life that is true of plants in the garden as well as animals in the field. Thanksgiving, not a
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The Kitchen Garden
“Odd as I am sure it will appear to some, I can think of no better form of personal involvement than that of gardening. A person who is growing a garden, if he is growing it organically, is improving a piece of the world. He is producing something to eat, which makes him somewhat independent
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Personal Vision 2022: Call to Action
The past two years have been a wake-up call to me and to many other Americans like me. Previously, I have never allowed myself to confront the possibility that we Americans might not be the good guys after all. Until I experienced what we have all been through for the past two years. A government
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Worldviews Matter
The atrocities of the past matter as lessons for today. We are all citizens of the global village in a struggle between freedom and oppression, hope and fear, democracy and dictatorship. This brief documentary (summarized in the notes below) is a slice of history that was hidden from the world for ages. It is important
What’s the Deal with Buddha Bowls?
They’re all the latest food rage. You simply can’t scroll through Instagram without one (or a hundred) popping up in the feed. And, oh my goodness, Pinterest has blown up with them, in part because they photograph beautifully in their rainbow of colors. Partly because they are versatile and delicious, in addition to being a
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Chocolate Walnut Flourless Cookies
According to Kristen Miglore, author of Genius Desserts, when Francois Payard opened his first patisserie in Manhattan in 1997, he didn’t want to compete with the American chocolate chip or the snickerdoodle so he based his signature cookie off a French macaroon. These scrumptious cookies with a thin, crackly shell cave to a fudge-brownie middle
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