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Guerilla-Made Food Maps
I’ve been working on a food-mapping project for the past several months called Food: An Atlas. The project is a non-profit venture launched by the CAGE (Cartography and GIS Education) Lab at the...
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Early Californians lusted after gold
In November’s Meatpaper: Issue 19, you’ll find this essay, a short piece inspired by a trip I took with my dear friend, Linda. Early Californians lusted after gold, traveling up and over the chiseled...
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Horse Sense about Our Food System
The daily revelations emerging from the discovery of horsemeat in lasagna purchased in Ireland reveal the complexities of our food system. When EU health commissioners tracked down the source of the...
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The Green Light for Good Food
My last post about the early years of food on TV brought back memories of those days of easy pleasures created by the mere presence of a TV in your home. In our house, the small black and white...
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Can Food Be Too Local?
Can Food Be Too Local? While shooting your own dinner is the sine qua non of localness, you should be allowed to draw the line. At Kelmscott Farm, I raised farm animals that met their death for the...
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Ernesto’s Choripán Stand
Pedro Molina’s white teeth reflect the Argentinian sun making a steady gaze into his eyes almost unbearable. For some reason, his smile reveals only his lower teeth, gleaming and even. Sitting in...
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The Pan in Choripàn
Most food in Argentina comes from somewhere else, at least in its earliest forms. Like wheat. Sure, there’s asado, an ubiquitous dish on Argentinian menus that is mostly a mound of barbequed meat. But...
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