Peanuts Farmed and sun-cured as they were a century ago Whether they’re in our heads, our homes, or our organizations, ecosystems in nature will almost always attract unto themselves. As permaculturist Toby Hemenway writes, “Life builds on life. … serendipities we never hoped for—a surprising new wildflower, a rare butterfly … will grace our lives […]

While this fresh goat cheese spread from the Creamery doesn’t get a lot of attention out in the world at large, I was thinking the other day that it ought to! It’s terrifically tasty and great to keep on the shelf in your refrigerator for easy access at any time of the day. It’s also […]

A talk about energy by Anese Cavanaugh in Ann Arbor—Tuesday, March 28! In his beautiful new book, The Creative Act: A Way of Being, renowned music producer Rick Rubin writes, There’s a time for certain ideas to arrive, and they find a way to express themselves through us. What Rubin has suggested is a wonderfully succinct […]

A confectionery homage to Catalan almonds at the Candy Store Before there were chocolate shops, and centuries before bonbons became a thing that anyone could even imagine, if you wanted to impress someone you were going to visit and you lived in Spain, you probably took them some turron. This terrific soft almond turron (the top […]

A Korean classic brought to a whole new locally-based level A few years ago, CNN Travel said that bibimbob was one of the “World’s 50 most delicious foods.” I believe that the bibimbob Ji Hye is cooking up at Miss Kim is some of the best of the best. While you can, of course, grab […]

“Empowered: Women Shaping the Future” at the State Theater on Monday, March 13 Thomas Sankara once said, “There is no true social revolution without the liberation of women. May my eyes never see and my feet never take me to a society where half the people are held in silence.” With Sankara’s words in mind, […]