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Home Depot announces LED lightbulb that costs under $20 -- and lasts for 30 years. Seiko Kato's collages are, how you say, AMAZING. Sea Change: Photographers respond to the BP oil spill -- with optimistic pics of sustainable farming, beekeeping, and urban homesteading. No more Mr. Nice Guy: "End of Nature" author Bill McKibben says it's time to get pissed off about climate......read more
There's probably nothing more rewarding than cooking food that you caught or grew yourself. It's a primal thing. Food just tastes better that way. In yesterday's New York Times Magazine, Pete Wells recounts his failed attempts to help his son Dexter catch a fish for the fam to eat. The fishing efforts may have come up short, but the recipe doesn't.Fish With Grilled Salsa......read more
Live in an unfinished loft? Check out this perfect little kitchen station we spotted over at Core77. Created by Dutch design firm Studio Gorm, the Flow 2 is a fully kitted-out "living kitchen" that merges nature and tech. The brilliantly-designed, highly compact kitchen is an ideal space for prepping food, complete with neat touches like a cutting board that slides forward to reveal the......read more
Leafy greens get a bum rap. You're not going to find many die-hard fanatics of kale or chard. Mention to your household that you're cooking turnip, mustard, collard or beet greens for dinner, and you're likely to be met with a scrunched up face or two. At the Portland Farmers Market Blog, we stumbled on a great post from Jane Pellicciotto, who offers some convincing arguments in......read more
Chop chop! It's time you got yourself something nice to cut food on, and Dylan Gold's designer cutting boards are just the answer. As the man himself says, "cooking and eating well are artistic pursuits that demand artistic tools." Available in locally reclaimed hardwoods like maple and walnut, as well as bamboo....read more
With the skyrocketing popularity of farmers' markets, urban gardening, and foraging, 2011 has been a banner year in the sustainable food movement. Those three activities get no shortage of coverage here on SHFT, but this year has also been a standout for plenty of less heralded trends in the burgeoning realm of sustainable food. At Grist, Twilight Greenaway lays out a few of her favorites of......read more
Known to web foodies as The Tipsy Baker, Jennifer Reese brings a fresh and funny perspective to cooking with Make the Bed, Buy the Butter, a chronicle of her food odyssey to figuring out which foods are worth the effort of making yourself, and which you should buy from the grocery. Marshmallows are one of the foods we'd never consider making ourselves, but Reese told NPR's All Things......read more
Master Blandesmith Quentin Middleton, the man behind the expertly crafted Middleton Made Knives, owes a weird debt of gratitude to Arnold Schwarzenegger, since it was the Governator's 1982 pulp classic Conan the Barbarian that inspired a young Quentin to get into bladesmithing in the first place. Well thank you, Arnie, because these are among the finest kitchen tools we've......read more
There may be no better way to eat than with the seasons. That's the time when food is at its peak in both freshness and flavor. The time when foods can be grown locally. When you can avoid eating fruits and vegetables shipped from halfway around the globe, which have ripened on their journey to your grocery store. Not only will seasonal food taste better, you will be causing less impact on the......read more
Last week you learned a little bit about asparagus. So what’s next on the list for seasonal eats? Rhubarb!Another vegetable (or is it a fruit?) that pops up in early spring in many locations around the globe. Before writing this piece, I will admit I had never cooked with or tasted rhubarb ever before. I knew that it looked like a mix between celery and red chard but that it’s......read more
