SUSTAINABLE FOOD

WHEY TO GO

So, here is my most recent publication, the cover story for this week’s Isthmus.  Researching this piece turned me into a believer in the benefits of whey, and Tera Johnson has made me believe that her whey is best for both my body and my planet.  Check it out: Tera […]

Putting up With Strawberries

A strawberry picked and placed directly into one’s mouth at its moment of perfect ripeness is one of life’s most marvelous sensations, and one of the most elusive. Most of the berries you harvest will be packed away and  pulled out of the freezer and enjoyed in August, October and […]

Spreading the Love

So,  I want to share my latest published article — a profile for On Wisconsin of Barry Levenson, currator of the National Mustard Museum. Mustard is one of the simple but intense joys of life. A  very sustainable condiment. On October 28, 1986, at 2:30 a.m., Barry Levenson MA’73, JD’74, […]