DIY

IN OUR CURRENT ISSUE: Foraging for Burdock Stems

In our current issue, Marie Viljoen, mistress of edible weeds, waxes eloquent about the flowering stems of the burdock plant. “Those who eat burdock typically cook only the root. But the fast-growing stems are a delicious wild food. Cooked, they are a semantic and gustatory marriage of globe and Jerusalem artichokes,” she writes.

IN OUR CURRENT ISSUE: Gardens Go Vertical

L.A.-based sculptor Miguel Nelson developed Woolly Pockets, a modular living-wall system that allows even the blackest thumbed among us to turn chain link fences and drab brick walls into lush, green gardens.

Plant Heritage Seeds and Save Foods in Danger of Extinction

To fight industrialized agriculture’s squeezing out of all the beautiful, unique foods once enjoyed year round in our nation, Slow Food USA created the Ark of Taste, a catalog of over 200 delicious foods in danger of being wiped out forever. By planting these seeds (and enjoying the bounty that follows), you can preserve a bit of culinary history for future generations.