Food and Recipes
Find recipes and tips for a healthy diet based on local, seasonal eating.
Browse more great food and recipes content in the Mother Earth Living archives.
The Winter Larder
Eat great food all winter long with these tips for canning and preserving, and make ahead meals to freeze.
Super-Strengthening Stew Recipe
This root vegetable dish is packed with the nutritional benefits of burdock, kombu and other superfoods.
Celebrate Local Foods this Holiday Season
Use our tips for sourcing and cooking local foods for a bountiful holiday meal.
Editor-in-Chief Jessica Kellner answers the question "What are the best foods to help reduce your cancer risk?"
Just as he demystified the soil food web in his groundbreaking book Teaming with Microbes, in this new work Jeff Lowenfels explains the basics of plant nutrition from an organic gardener's perspective. Most gardeners realize that plants need to be fed but know little or nothing about the nature of the nutrients and the mechanisms involved. In his trademark down-to-earth style, Lowenfels explains the role of both macronutrients and micronutrients and shows gardeners how to provide these essentials through organic, easy-to-follow techniques. Along the way, Lowenfels gives the reader easy-to-grasp lessons in the biology, chemistry and botany needed to understand how nutrients get into the plant and what they do once they're inside. (Don't worry: You won't have to learn college-level science.) Teaming with Nutrients will make you a better informed, more successful, more environmentally responsible gardener and will give you a new appreciation for the plants you grow.
Why does food taste better when you know where it comes from? Because history-ecological, cultural, even personal-flavors every bite we eat. Whether it's the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavor await those willing to delve into the roots of real food. In this landmark book, Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir-the taste of the place-that makes this desert so delicious.
To savor the terroir of the borderlands, Nabhan presents a cornucopia of local foods-Mexican oregano, mesquite-flour tortillas, grass-fed beef, the popular Mexican dessert capirotada, and corvina (croaker or drum fish) among them-as well as food experiences that range from the foraging of Cabeza de Vaca and his shipwrecked companions to a modern-day camping expedition on the Rio Grande. Nabhan explores everything from the biochemical agents that create taste in these foods to their history and dispersion around the world. Through his field adventures and humorous stories, we learn why Mexican oregano is most potent when gathered at the most arid margins of its range-and why foods found in the remote regions of the borderlands have surprising connections to foods found by his ancestors in the deserts of the Mediterranean and the Middle East. By the end of his movable feast, Nabhan convinces us that the roots of this fascinating terroir must be anchored in our imaginations as well as in our shifting soils.