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.