The Cleanest Line

Food

Secret Weapon

Secret Weapon

By Brittany Griffith   |   Mar 31, 2011 March 31, 2011

“Remember that spicy, peanuty sesame noodle thing you make? We want that again!” requested Sue this past spring. Sue had allowed me to stay in her house in Yosemite West for no less than 37 weeks over the course of a decade, and although it had been a… Read More

Tortilla Español

Tortilla Español

By Brittany Griffith   |   Feb 9, 2012 February 9, 2012

Here’s a recipe that every dirtbag should learn to make; it’s exotic sounding, yet relatively simple to make from basic, easy-to-find ingredients. Also, since it requires nothing much more than a fry pan, spatula, bowl, and plate, this one can be made in your van or campsite. I first… Read More

If GMOs Are Safe, Why Not Label Them?

If GMOs Are Safe, Why Not Label Them?

By Rose Marcario, CEO   |   May 20, 2015 May 20, 2015

When Yvon Chouinard, founder of Patagonia, began writing about GMOs in the early 2000s, he started by asking a reasonable question: “What does a clothing company know about genetic engineering?” The answer, he said: “Not enough.” And neither does anyone else. In the proliferation of GMOs, Yvon saw a… Read More

Mars can wait. A sunset view of part of Massy’s farm, Severn Park, is a reminder that earthen beauty is a fringe benefit of regenerative agricultural practices. Photo: Trisha Dixon

A Blueprint for Cooling Earth

By Brad Wieners   |   Feb 4, 2019 February 4, 2019

When he was 22 and away at college, Charles Massy got a fateful shock: His father had suffered a severe heart attack, and while it wasn’t immediately fatal, it was clear his dad could no longer run the family farm back home in the Monaro region of New South Wales,… Read More

Another inspired creation is ready for a final toasting in the oven. All photos: Brittany Griffith

Exploding Freezer Beer Pasta

By Brittany Griffith   |   Nov 9, 2011 November 9, 2011

We leave for Sicily tomorrow and I have to admit that despite new-route potential on 300-meter-tall Mediterranean seaside cliffs, I’m almost as excited to eat and drink wine. I read in the Lonely Planet guide that, “Most Sicilian dishes fall into the category of cucina povera (cooking… Read More

Photo: Darcy Turenne

The Organism that Might Just Save the Planet

By Paul Greenberg   |   Aug 6, 2018 August 6, 2018

When you sit down to write an eye-catching essay about seafood, your first instinct is to go with one of the sleek and sexy creatures that have historically captured the human imagination. Salmon battling 20-knot currents to reach their spawning grounds at the headwaters of the world’s mightiest rivers. Bluefin… Read More

Photo: Garrett Grove

Timber to Tideline: Hama Hama Oysters

By Malcolm Johnson   |   Oct 17, 2017 October 17, 2017

“For us, the tide is the boss,” says Adam James of Hama Hama Oysters, a fifth-generation, family-run shellfish farm on Washington’s Puget Sound. “In late August and September, we’ll be out there on the beach harvesting at 3 or 4 a.m., and when the sun finally comes… Read More

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