The Kitchen Art 2018 wall calendar features the charming illustrations of Barbara Dziadosz. The lighthearted 1950s-style illustrations featured in this calendar lend a retro feel to today’s whole-foods movement. Bright colors and fresh textures showcase imaginative food combinations that will have you experimenting with even your tried-and-true recipes — and will encourage you to include the most important ingredients of all: joy and love. Continue reading
From The Organic Kitchen Garden 2017 wall calendar by Ann Lovejoy — Planning to grow your own food may start with crop lists and bedding plans, but to ensure successful yields, it’s best to include a plan to nurture bees. It’s said that bees pollinate about one-third of human foods, but in fact, many important crops, from alfalfa and cotton to almonds and onions, are largely dependent on bee pollination. Creating edible gardens that attract and nourish bees and other pollinators will boost your fruit and veggie production and support these helpful creatures.
Perhaps the most important thing we can do to help is not hinder them. Solving garden issues with natural care techniques and using certified organic products to control pests and diseases help us keep our land free of harmful chemicals. It’s important to be aware that many nursery plants with labels that suggest that the plants are “protected” from pests are actually treated with systemic toxins. Continue reading
In Ireland, the last Sunday in July is known as Bilberry Sunday, although it seems the custom of going to the mountains to look for bilberries has somewhat died out. I found one reference online to a festival in Ardagh, Ireland, in 2015 where the participants climbed Bri Leith (also known as Ardagh Hill) to collect bilberries.
I read of one old custom where the girls would bring home bilberries and bake them into a cake to present to the one they loved. But Máire MacNeill, in her book on the festival of Lughnasa (August 1), says the boys make the girls bilberry bracelets, which are left behind when it’s time to return home. Either way, this is a courting festival like May Day, three months earlier. Continue reading
Gardeners are inspired to grow their own vegetables for a variety of reasons: food purity, food security, family and cultural traditions, fresh flavors, stress relief, improved nutrition, and many more. Our tomatoes grow sweet with lip-smacking flavor, but also heavy with intent and purpose.
Certainly, identifying your own incentives is critical to making it through the darkness of winter, flush of spring weeds, and stifling summer heat to, ultimately, the bounty of the harvest season. In the elegant vegetable portraits presented on these pages, photographer Lynn Karlin brings an oft-overlooked motivation to light: reverence for beauty. Continue reading
From the Farm to Table 2016 wall calendar by Ann Lovejoy — A hundred years ago, more Americans lived on farms than in cities. Most food was locally grown, and seasonal foods were enjoyed fresh or not at all. As food-preserving methods improved, our fascination with convenience took us to dubious depths of overprocessing. After decades of fast food and speedy dining, Americans hungered for a new relationship with food. Today we have come full circle. Inspired by Italy’s Slow Food movement, we prize the local and the sustainable, the authentic and the handcrafted. What’s more, America’s changing demographics have enormously enriched our dining choices with international flair. Continue reading
In response to The Daily Post’s weekly photo challenge “Treat,” we’re thrilled to share more from Rob about his fascination with seeds and his process in capturing these stunning images – treats and mysterious wonders of nature. ~ Amber Lotus
From childhood, my love of flowers has always been an instinctive response to the sheer diversity of colors and shapes, and I think this is reinforced by the cyclical nature of the way they appear and are transformed throughout the seasons. There is a reassuring regenerative spirit of familiarity to see a tiny shoot emerge from the ground into full-blown blossom, and I never get tired of looking at the annual spring spectacle.
Looking is a somewhat undervalued skill rooted in our primitive needs to identify pattern, form, and shape in order to facilitate secure passage through life. The more intensely we look, the better our cognitive powers to interpret and translate our response into new physical form.
A lens, in both its physical and contextual form, gives a point of focus that enhances clarity of observation and nourishes our vision. It is both the lens of my own eyes and those of the various microscopes I use that nourish my creative drive and provide me with the stimulus to share my passion with others.
The images are created using a Scanning Electron Microscope (SEM). I prepare the specimens by coating them with a micro-fine layer of gold before bombarding them with a beam of electron particles and focusing them through powerful magnets onto a screen. The resulting images have phenomenal resolution at high magnification, anything up to X 10,000. But I often work with larger specimens at low magnification, taking up to fifty shots that are subsequently pieced together in the post-production phase. Continue reading
Press Release Excerpt from the Garden Writers Association:
Lynn Karlin Receives 2015 Gold Award for Best Talent or Product
Lynn Karlin based in Belfast, Maine, received the Garden Writers Association Gold Award for Best Talent or Product in the Photography category for Simply Raw, a vegetable portraits calendar.
This national award recognizes individuals and companies who achieve the highest levels of talent and professionalism in garden communications.
“The Garden Writers Association Media Awards showcase the writers, photographers, editors, publishers, and trade companies that have pursued excellence in gardening communication in print or electronic communications,” says Larry Hodgson, president of GWA. “The Media Award winners have been judged by industry experts and show significant distinction and merits that exemplify exceptional work.” Continue reading
There are two great feasts that mirror each other across the calendar at the times of the equinoxes. Around spring equinox (with its corresponding holidays of Easter, Passover, and Naw-Ruz), we enjoy the first fruits of the season: fresh greens, eggs, cheese, lamb. At the time of the autumn equinox (with its adjacent festivals of Sukkot and Michaelmas), we enjoy the fruits of the harvest.
This year’s autumn equinox will occur on September 23. Depending on where we live, we might be harvesting the last tomatoes or the first pumpkins, sweet corn or succulent apples, ripe grapes or ripe grain. This is also a time to celebrate the transformation mysteries as fruit, grain, and grapes are transformed into cider, bread, wine, and beer. Continue reading