Katie Sweetman is a graphic designer and writer at GRACE. She is the designer behind projects such as Cultivating the Web: High Tech Tools for a Sustainable Food Movement and Meet the Nexus and a contributing writer with the Real Food Right Now series. Originally from Washington, DC, she now lives in Brooklyn.
When it comes to growing your own food, there's a lot to keep in mind. We've created a handy infographic to help you stay on track with garden tasks and projects all year long. Here's to happy gardening!
Olives have long had a place in our kitchens and at our tables. To the Greeks and Romans, the olive wasn't just a source of food, but the fuel that lit their lamps and bolstered their economies. To this day, to figuratively extend the olive branch means to offer peace to your enemy. Learn more about the hearty olive, which not only tastes great but is good for you too!
Oregano and marjoram have a deeply entwined history. In fact, the name oregano is often used to refer to marjoram and vice versa. Confused? Don't be. We'll give you the scoop on these closely related herbs that bring a sweet and savory kick to meats and vegetables and why they're known as ancient symbols of love and happiness.
Papaya is a polarizing fruit. You either love the creamy cross between a mango and a squash or are totally grossed out by the flavor. It may not be the world's most popular tropical fruit, but it's definitely giving mango and pineapple a run for their money.
Those takeout pepper sachets usually - and regrettably - end up in the trash. But there was a time when black pepper wasn't so easily cast aside. Did you know it once commanded a hefty price, fueled empires and was as valuable as gold? Learn more about how it conquered the kitchen - and how we might consider rethinking its indomitable reign.
Where would we be without lemons? They even teach us lessons: When life gives us lemons, as the saying goes, we make lemonade. They've become so ubiquitous that it's hard to believe that they are a relatively recent addition to our kitchens.
Turnips remind us of the kid who got picked last in gym class. Compared to its fellow Brassica cousins, it lacks the royal pedigree of cauliflower and the modern cachet of kale. But as everything old is new again, is it poised to become a greenmarket favorite? If kale can, so can the turnip.
For any cook worth his or her mettle in the kitchen, the prospect of hosting Thanksgiving can be daunting. But what if you're a Turkey Day novice? How do you cook a bird? How many pounds per person? Don't break a sweat. Even with two weeks to go, you can meal plan, organize and turn it out - and reduce food waste in the process.
The national fruit of Japan, the autumnal hued persimmon still elicits head scratches on our side of the world. (It looks like a tomato! How do I eat it?) Add in a sometimes astringent, even bitter flavor and you've got a recipe for confusion. Are we missing out on a tasty treat? In a word, yes.
Summertime and gin go hand in hand. If you're the cocktail drinking type, nothing is better on a warm day in the sunshine than a gin and tonic on ice with a slice of lime. However, gin wasn't always so respectable. It was the favored drink of the poor, the down and out and of sailors - but it's come long way since then. And after it fell from favor in the last few decades, gin is getting a second look from craft distillers both here and abroad.
Newsflash -- it's tea, not coffee, that is the world's most popular pick me up. In fact, after water, it's the most consumed beverage worldwide. And why wouldn't it be? Tea has deep cultural roots stretching back thousand years, much longer than coffee - and it was the world's first commodity, fueling fortunes and empires.
Whiskey: the water of life and sweet nectar of the gods. It's the stuff of mint juleps, the Wild West and classic cocktails. For something as American as apple pie, whiskey's roots reach back to Ireland and Scotland. Wait - is it whiskey or whisky? We'll get to the bottom of this intoxicating mystery!
Before the year-round ubiquity of the supermarket orange, December heralded the navel, tangerine, satsuma and clementine season. And it's still the time when citrus is at its peak, its bright hue and golden taste a welcome if fleeting contrast to the dark days of winter -- a spark of sunlight in a time when the northern hemisphere has so little. Get 'em while they are here!