Fall 2011

EdibleAustin19_coverwebJust Call it Food...

I’d like to address our current national language of food. Since when do basic words such as “food,” “cheese,” “meat” and “produce” need to be modified with words such as “good,” “natural,” “healthy,” “organic” and “whole,” in order to assure us that they are the “real” deal? Without these modifiers, we’re left to wonder if our food is fractured, unhealthy or unnatural.

And I don’t believe that I’m alone in noticing the exhaustive use of the words “sustainable” and “responsible” when describing farming and other lifestyle practices that aren’t threatening the health of our people and the planet. Why can’t we start modifying the reverse? Perhaps if we were shopping in the “fake food” aisles or buying food from “irresponsible farms” we’d pause and wonder exactly what we’re ingesting and where we’re investing our food dollars.

Click here to read the rest of Marla Camp's Publishers Note

 

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Head of Garlic. Photograph by Knoxy.


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Foraging unique treats for W Austin’s Trace.


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Bake my soul.

 

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Dollars and sense.


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You gotta be careful with a buffet.


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Wild edibles in your yard.


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Trouble in Tequila-ville.


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Parkside.


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New Works: Buster Graybill: Progeny of Tush Hog.