Growing, Cooking, Eating, Learning

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Wednesday, May 21, 2014

Seedlings Seedlings (Copyright: Anest/Shutterstock)

Chef Dan Barber talks about why America needs a radical overhaul in how we eat and farm, and he shares his vision for an integrated system of vegetable, grain, and livestock production that maximizes sustainability, nutrition, and flavor. We’ll find out about cooking classes held in the homes of immigrant cooks from around the world. And we’ll learn how knowing the basics of botany can help us be better gardeners.

Drink Beer, Support a Farmer

Grains like barley keep our soil healthy, and an explosion in microbrewing has created a local market for them. Chef Dan Barber says that's the kind of synchronicity needed to save our food system.

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The League of Kitchens

New York City-based cross-cultural cooking workshops taught by immigrant cooks in their homes.


How Flowers Have Sex and Other Secrets of Plants

Understanding the basics of botany will help you be a better gardener—or at least keep you from killing your house plants.

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Tributes: Arthur Gelb

Arthur Gelb was one of those quintessential success stories: he rose from being a copy boy in 1944 to managing editor of The New York Times.  In the many years before he retired in 1989, Gelb was a passionate presence at the paper – writing for the culture pages, developing daily stand-alone sections like Sports-Monday, Science Times, Dining, Home, and Weekend.  He admitted, at one point, that “I’m not sure I would have wanted to work for me when I was an editor.  I was well aware that not every reporter was eager to chase down the countless (if sometimes dubious) leads I proposed – and some eyed me as though I were some kind of madman.”  He died at the age of 90.  But you can still hear Leonard’s conversation with Gelb in 2003.


Recipe: Sheer Berenj (Rice Pudding)

The familiar sweet creaminess of rice pudding, made extra special with fragrant rose water and cardamom.

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Recipe: Burani Bonjon (Eggplant with Yogurt Sauce)

A classic Afghan vegetarian dish, with creamy, fried eggplants stewed in a coriander broth with tomatoes and chile peppers, topped with yogurt sauce and sprinkled with dried mint.


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