Incense has been around for millennia, and is relatively simple to make. It can be purchased at any gift shop for a few dollars, so why spend more for the handmade, whole-plant version? Mike Paré, one of very few traditional incense makers in the U.S., explains to our author why his craft still matters. My…
In an era of chronic drought, could desert crops become the new sustainable dinner?
By CHRISTOPHER D. COOK
Throughout history vintners used clay vessels to age their wine, until the French discovered the marvels of the oak barrel. Now—for fun, for distinctly different flavors, and to save some fine old trees—a few wineries are giving clay a second chance, Roman style.
California, where much of our nation’s food is produced, is facing a historic drought — again. It’s become a familiar refrain, year after year, and the growing climate crisis is only expected to make things worse. Our food system has to change, and a few forward-thinking farmers are adopting some ancient, low-water agricultural techniques for…
Every few years, discussions about using straw bales as a building material come up again. As our environmental challenges mount—from wildfires to hurricanes—straw bales seem to offer a sustainable answer. And as we in the American West seem to find ourselves in “fire season” earlier with each passing year, it’s time to ask: Has the humble straw bale’s moment finally come?
By MEA MCNEIL
Now that the tequila craze has crested, the latest Latin liquor to capture the world’s alcoholic imagination is tequila’s grandfather: mezcal. But an explosion of authentic mezcal is impossible—for reasons our correspondent discovers when she goes to Oaxaca to learn how this hyper-local spirit can be sustained.
In a small, Indigenous community in the mountains of Michoacán, Mexico, a band of determined women led the overthrow of a criminal cartel. Their victory gave the town a new sense of purpose by reviving its traditional livelihood, its capacity for self-government, and its communal spirit.
Story and photography by ANDREW SULLIVAN
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…