Lessons from the Paris Commune of 1871 Scholar Henry Giroux, who turned 82 two months ago last week, wrote recently that “Americans have forgotten what democracy is about.” What follows is an exploration of one … Continued
Traditional stone-milled mustard with marvelous flavors Looking for something to spread on the turkey sandwiches you might make this coming weekend? Something to perk up the school lunches you’ll be packing in the weeks leading … Continued
Irish-inspired, Midwest-made goodness! For any number of reasons, I have my friend Aisling Rogerson and the amazing Fumbally Café she has led the way to creating in the middle of Dublin, deep in my heart … Continued
A British classic crafted by beloved English-born chef Kieron Hales What can one do to top a terrific Thanksgiving meal? If you are anywhere around Ann Arbor, consider coming to Cornman Farms 10 days later … Continued
Cultured butter and Nicaraguan cacao make culinary magic Avant-garde composer John Cage once shared, “Ideas are one thing and what happens is another. For me the surprise of what happens is the real joy.” That … Continued
Cut-up poetry and prioritizing joyfulness even in the face of pain In 1951, the American Surrealist artist, author, and poet Dorothea Tanning, working in the very special light of the cabin that she and her … Continued
