The Tao of pickles
Treat your intestines to some bacteria today. Elbrich Fennema | March 2009 issue Over a period of months or years, our food is shaped by the sun, wind and precipitation. Then as soon as we eat a meal, our intestines go about the arduous task of breaking it down so everything in it can be absorbed Read More...
Interview with Melanie Cheng, founder of FarmsReach
While economic upheaval has caused many businesses to fail, Ode has interviewed several entrepreneurs who have found ways to thrive and remain focused on positive social change. We interviewed them about their companies, how they view the current economic situation, how they define success, and how Read More...
Hot stuff
Bhutanese refugees in Nepal have a new way to prepare meals, without firewood, kerosene or the risk of smoke inhalation - the solar cooker. Marco Visscher | Jan/Feb 2008 issue Bhutanese refugees in Nepal have a new way to prepare meals, without firewood, kerosene or the risk of smoke Read More...
T. Colin Campbell: Advocating a vegan diet
Whole Foods CEO John Mackey says T. Colin Campbell's book, The China Study, is one of the most important books on nutrition ever written. John Mackey | Jan/Feb 2009 issue T. Colin Campbell, Author, The China Study. Ithaca, New York Photo: DL Anderson T. Colin Campbell grew up on a dairy farm Read More...
Madieng Seck: Moving Slow Food in Senegal
Carlo Petrini, founder of Slow Food International nominated Madieng Seck because of his passion for Senegalese agriculture and the local food movement. Carlo Petrini | Jan/Feb 2009 issue Madieng Seck, Member, Slow Food. Dakar, Senegal Photo: Veila Lucidi Several years ago, Madieng Seck Read More...
Fixing the free market
How co-ops—businesses in which the employees are also the owners of the company—merge economic growth with social goals. Steven van Yoder | October 2010 issue In Quezon City, a new approach to funding funerals is just one way the Inner City Development Cooperative is bringing fresh life to Read More...
California dreaming becomes a reality
How Alvarado Street Bakery went from hippie collective to commercially successful co-op. Steven van Yoder | October 2010 issue Alvarado Street Bakery traces its roots to the Red Clover Worker’s Brigade, a 1970s Northern California workers collective dedicated to providing natural food products Read More...
Cosmic salad
Bring the abundance of nature to your plate. Elbrich Fennema | October 2010 issue The science of economics revolves around the concept of scarcity. How do you handle something you have too little of, like money? How do you distribute something that isn’t plentiful enough, like food? And how much Read More...
All you can eat
Author Jonathan Bloom offers fresh thinking on how to reduce food waste. Diane Daniel | October 2010 issue Just as Jonathan Bloom and I settle in to talk, a piece of freshly baked chocolate cookie falls out of my hand and onto the floor. We’re sitting on the outside deck at Foster’s Market, an Read More...
Healthy eating: Food theory
On carbohydrates, fats and proteins.Andrew Weil | June 2003 issue Carbohydrates Carbohydrates are the most fundamental nutrients. They consist of carbon, hydrogen and oxygen. The most simple carbohydrates are sugars: glucose and dextrose, fructose (sugar from fruit) and sucrose (table sugar, cane Read More...