Pandemic, political strife, poverty, war. In times of extreme upheaval—global or personal—can the act of art-making ease suffering and strengthen resilience? photo by Melati Citrawireja The first time I met the outsider artist known as Shrine, he was leaving for Tanzania in an hour and hadn’t packed. It was late November of 2018, and we…
The blind spots in the American West’s approach to managing water are on full display in Ventura County, a coastal region of Central California that holds the most lucrative farmland in the state.
A molecular biologist is finding what could be dangerous levels of heavy metals in plants like kale, often called the “queen” of the vegetable kingdom. And they’ve shown up the most in organic varieties.
Story by TODD OPPENHEIMER
Photography by CLAIRE BLOOMBERG
It’s 2015, and in the health and wellness world, the Kale Craze is in full swing — people are eating, roasting, blending, and juicing it. But one molecular biologist in Marin County stumbles upon evidence that this queen of greens might be hiding toxic levels of certain heavy metals. And it’s even worse in organic…
Listen to “Paul and Elizabeth Kaiser on Healing our Soil, and Going Beyond Organic,” A Craftsmanship Artisan Interview
In this episode of our Artisan Interview audio series, Todd Oppenheimer sits down with Paul and Elizabeth Kaiser, a husband-and-wife farming team who have been at the forefront of a promising approach to growing food called regenerative agriculture. Hear how the movement they helped start could slow climate change; some mind boggling results from recent…
On a frigid, eight-acre farm just outside downtown Sebastopol, Paul Kaiser has devised a hyper-intensive form of organic agriculture that is grossing more than $100,000 an acre. And, he believes, saving the planet at the same time. Yet a number of farming experts see trouble on his horizon.
By TODD OPPENHEIMER
Deep in San Francisco’s storied North Beach neighborhood, Jacqueline Margulis has been making soufflés for her café’s customers five nights a week for more than 40 years. Welcome to our story—and mini-documentary—on the only restaurant in the U.S. that specializes solely on this challenging but famously scrumptious symbol of French cuisine.
Film by PHOEBE RUBIN
Story by TODD OPPENHEIMER
More than two decades ago, a Cuban farming revolution that had nothing to do with ideology bore a bounty of fruit. What could the U.S. learn about sustainable agriculture from its much smaller neighbor?
By CHRISTOPHER D. COOK
Ann Morhauser started with nothing but debt in a tiny glassware studio in Watsonville, a coastal community in central California. Now her work is in stores across the country—and in the Smithsonian. What is her secret to artisanal success?