WSV's Deborah Haak-Frost writes, "I’d like to make the case, on behalf of the planet, that less might be more. I am not a parent, and I don’t know if I can or will be, but I want to be conscious of the impact of my choices on the earth in terms of family size."
WSV's Deborah Haak-Frost recently interviewed St. Joseph County Drain Commissioner Jeffrey Wenzel to learn more about what exactly a drain commissioner does.
WSV Columnist Deborah Haak-Frost writes, "I have a veritable gaggle of winter squashes amassing in my kitchen, all waiting patiently to fill roasting pans and crockpots for the long cold season. Their soft-skinned, warm-weather cousins have disappeared, but these hard-shelled, firm-fleshed troopers stick around."
If you’re seeking a calm reprieve from the turbulence of this year, Tom Springer’s The Star in the Sycamore is a balm. If you’re looking for wry, thoughtful nature writing in the spirit of Wendell Berry or Mary Oliver, nestle into these pages. If you’re feeling a bit adrift, the writings will deeply ground you in the forests and rivers of southwest Michigan.
"I see the irony here: I’m supposed to be the tree-hugger. And yet, it’s still hard for me to feel a sense of urgency around climate change, particularly when there are pressing situations happening all the time. It’s especially tricky now, but I think it’s always been hard."
"I preserve food in good faith that it will be eaten and enjoyed later – not simply because I can’t bear to see a tomato go moldy. It’s good to put food away for the future, but it’s also good to eat now, while the eatin’s good.”
"When land, air, and water are devalued and exploited for their resources, the people living in those places (more often people of color) are dehumanized and exploited as well. Conversely, when the earth is cared for, the people on that earth are cared for."
“One breath of fresh air in the culinary doldrums is using fresh herbs: they provide a punch of flavor to bring a dish up a level, adding dimension and complexity. The chemical compounds concentrated in the leaves and stems of herbs give zest and contrast when added to a meal."
"Preparing food, to me, is one way that I care for myself: I love the creativity of transforming fresh produce into a delicious meal, as if I were creating a mixed-media art piece. It’s a way of accomplishing one small thing that nourishes and re-energizes me. It’s a way of absorbing and honoring the energy that farmers, farm workers, and gardeners (including myself) have put into growing the food I’m putting into my body."
"I don’t deny that rhubarb can be an acquired taste, but I’m glad my palate shifted. I came to realize that a little sweetener takes the edge off, but it doesn’t need to be doused to be edible. In fact, I think masking rhubarb’s flavor is an unfortunate habit of the dessert-making world and doesn’t do service to its finer qualities. A bit of pucker-iness gives nuance, interest, and dimension.”
A NOTE FROM OUR EDITOR
Become a monthly donor today
A monthly donation of $5 or more can make a difference.
