Katie Sweetman

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 Edible Brooklyn. Originally from Washington, DC, she now lives in Brooklyn.

Real Food Right Now and How to Cook It: Millet

Millet -- it's not just for birds! How did this ancient crop become synonymous with birdseed in the United States? And how did a plant once revered by the Chinese fall into obscurity? Thanks to millet's resistance to drought in an era of shifting climate, it's a grain to be rediscovered.

Real Food Right Now and How to Cook It: Lemons

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.

Real Food Right Now and How to Cook It: Turnips

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.

Real Food Right Now and How to Cook It: Holiday Gift Edition!

Whether you're an enthusiastic beginner or homemade candy pro, beware: we're betting once your loved ones or colleagues get a taste of these gorgeous, delectable treats - awesome gifts, all - you may be fielding requests for years to come. Happy Holidays!

Real Food Right Now and How to Cook It: Persimmons

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.

Real Food Right Now and How to Cook It: Morels

Difficult to cultivate and highly delicious, morels are so rare they command upwards of $30 a pound, depending on the market. But if you're lucky enough to live in morel country, you can forage this mushroom-y delicacy for free.

Real Food Right Now and How to Cook It: Ramps

The humble ramp (aka the wild leek, aka ramson) has enjoyed a cult-like following for decades. Their fleeting appearance around the spring equinox sends people into a tizzy and is cause for online alerts when they arrive at New York City's Union Square Greenmarket. Much ado about a wild onion? Maaybe.

Real Food Right Now and How to Cook It: Winter Citrus

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!

Real Food Right Now and How to Cook It: Cauliflower

Could it be that cauliflower is the Wonder Bread of the vegetable world? Or is it stealthily packed with nutrients and enough Vitamin C to rival an orange? Surprisingly, the latter is true. Not bad for something writer Mark Twain once described as "cabbage with a college education."

Real Food Right Now and How to Cook It: Figs

From Adam and Eve's use of their leaves to cover up to the Newtons of your childhood, figs have a long cultural history. The sticky harbinger of late summer pairs well with a slice of prosciutto and a glass of wine â€" a grown up alternative to the cookies of youth.

Real Food Right Now and How to Cook It: Basil

If you're lucky to have access to a garden with verdant clumps of basil growing in it, there's nothing like its heady smell hovering in the summer heat. Bonus: according to folklore, basil is a cure for scorpion stings. Intrigued? Read on.

Real Food Right Now and How to Cook It: Rhubarb

Get to know rhubarb, the fascinating, delicious spring vegetable -- er, fruit. (Which is it? Depends where you are!) Tangy and beautiful, these late spring/early summer stalks will lend a lot of zip to your seasonal eating!

Connecting the Dots on Climate Change -- and Food

Last Saturday, the folks at 350.org and others around the world participated in a global event designed to demonstrate that climate change is no longer a shadow looming on a distant horizon. It’s evident in an upsurge in extreme weather -- how do you connect the dots?

The Meat Lover’s Meatless Cookbook (A Book Review. Sort Of.)

"Do you have a Mister Sausage in your life?" O'Donnel asks in her promotional video for TMLMC. And surely, you do. You'll know Mister Sausage as "that person who cannot imagine not eating some kind of meat every single day." These Mister (and Misses) Sausages of the world will find their imaginations -- and their culinary horizons -- expanding because TMLMC has 52 menus, organized seasonally. There is also a section titled "Kitchen Tricks for Your Sleeve" that will serve any cook well.

Short Story Long: My Empire of Dirt (A Book Review)

What Howard seems to take away from the project is the singular idea that, hey, he doesn’t have to buy eggs anymore when he can get them from his chicken. Really? That’s all? I wasn’t expecting a zealous conversion to the merits of urban farming, but I did expect more reflection on how The Farm, despite its failures, fit within the larger context of the sustainable food movement.

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