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Water: Tap is the new Bottled
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Just as in the world of high fashion, trends come and go in the world of food and drink. It was once seen as the height of food fashion to buy "designer water". It was what the rich and famous did and, therefore the logic goes, what the rest of us should aspire to do. Now, however, tap water is enjoying a renaissance in popularity.
Some of the most chic restaurants in the US - such as Chez Panisse in the Bay Area and Del Posto in New York - now serve only their own filtered still and sparkling tap water. This gushing new popularity comes amidst admissions on the part of many bottled water makers like Pepsi (maker of Aquafina) that their waters do not originate from some pristine mountain spring, but from a public tap as well. Below you'll find The New York Times' take on the issue which, to us, reads like a drink of cool water on a hot, summer day. Tap water, that is.
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| 2. |
Healthier Halloween
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Halloween is truly a kid’s
holiday –- good friends, creative costumes, event-filled parties –- all with a
cool spooky theme -- who...
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| 3. |
December 2007 Newsletter
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Dear Kitchen Gardener,
There are
different ways of knowing whether winter has arrived. If you're in
Maine, the joke goes, you know because the driving actually improves as
the potholes fill up with snow. You can also tell the old
fashioned way by looking at the thermometer. Mine read 8 wintry degrees
(-14 C) this morning. Consulting the calendar is another popular,
albeit controversial, way. Astonomically speaking, winter is due
this Friday, but,
meteorologically, the calendar says that winter already arrived the
first week of December. Hmmm.
As with other
perplexing life questions, I like to turn to my compost pile for
guidance. Northern gardeners like to say that winter hasn't really
arrived until your compost pile is frozen solid and hasn't really left
until your pile has thawed completely. Up until last week,
my hot pile of
leaves, grass clippings, and kitchen scraps was still chugging along
nicely, melting its way through all the white stuff the sky has been
dropping on us since late November. Coincidentally, up until last
week, we were also still harvesting salad greens from our cold frames,
arguably the best-tasting greens of the year (but I admit that part of
this is due to the "it's-winter-and-I-am-still-eating-from-my-garden!"
factor which is one nature's best flavor enhancers.)
The past few days
of snow, ice, and bitter cold, however, have changed things remarkably,
putting my compost pile's
soil bacteria and worms on the defensive. If you look closely at the
photo above taken earlier today, you can see a bit of melting taking
place, but I think it's safe for me to oil up my compost fork's handle
and put it to bed for the winter.
This winter was interesting in how suddenly it came
upon us in my area. One day, I was outside in a light sweater
raking leaves and
planting garlic, the next day I was all bundled up with a snow
shovel in my hands.
A
gardening article in the New York Times a few years back suggested
that instead of talking about global warming, we should be using the
term "global weirding". While the trend is definitely toward
warming, there'll be a lot of weirdness along the way. Speaking of
the New York Times, I've been following their coverage of local food
issues these days and even managed to contribute
2 cents of my own to the debate through a letter to the editor published
in last Sunday's edition.
Another item in
the "good news" category: I learned last month that I have been chosen
as a "Food
and Society Fellow" by the Thomas Jefferson Agricultural Institute.
I'm pretty excited about this and I don't excite easily. That
award and your generous support will help me to keep KGI going and
growing, even during the dark, cold days of winter.
Don't worry,
though, about the award going to my head, at least not this winter.
It will need to penetrate a thick wool hat first.
Happy holidays,
PS: I'm busy making your
holiday gift. It's not so much a new gift, but a better version of
an old one, a gift that will allow you to grow as gardener, learn new
things, contribute your knowledge to the gardening commons, connect with
and help new gardening friends, near and far. Have you guessed
yet? It might be too late for the holidays, but will be just in
time for those of you itching to talk about gardening before the ground
and the weather allow you to do any.
PPS: Stay tuned in January as
a "special KGI correspondent" will be reporting from Argentina on a
school garden project that we're helping to launch.
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| 5. |
Toxins in Bottled Water
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Water is necessary for life, so it's a wonder that it's treated with such disregard. What flows from the...
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