|Meet the Manager: Lauree at DeWitt|
By Kristie Snyder,
The first day Lauree Myler visited GreenStar, she knew she'd come to the right place. New in town, she and her kids had been traipsing around for hours, looking for a TCAT that never seemed to be coming. "We had no idea where we were, and it was hot as hell," she said. Finding themselves near the West-End store, they went in.
Sunday, 01 February 2015 20:35
By Kristie Snyder,
It all starts with a seed. Whatever your produce of choice, wherever it came from, it started with a seed. Those heirloom tomatoes you wait for all year? Started with a seed. That loaf of fresh-baked bread — started with a seed. Your morning bowl of oatmeal — seed. Seeds are foundational to all of plant agriculture, yet they're often the overlooked component in a sustainable food system.
Petra Page-Mann and Michael Goldfarb started out as small-scale farmers with little awareness of what went into seed production. Over time, they became concerned about a lack of regional seed varieties, the loss of seed diversity, and the concentration of seed growers into a few huge companies. To allay these concerns, they created Fruition Seeds, a company that offers certified-organic, non-GMO, open-pollinated seeds specifically bred for Northeastern growing conditions.
Based in Naples, NY, about 60 miles west of Ithaca, Petra and Michael not only grow stocks of reliable heirloom and open-pollinated seeds for farmers and home gardeners alike, but they collaborate with farmers across the Finger Lakes, including, in this area, GreenStar suppliers Remembrance and Blue Heron Farms. Recognizing that every grower has unique needs, Fruition Seeds works with farmers to improve or create varieties suited specifically to their farm and market — refining old varieties for better performance, breeding entirely new varieties, and "untangling" hybrid seed stock (breeding its offspring into open-pollinated varieties that resemble their parents).
Sunday, 01 February 2015 20:40
By Joseph Romano,
Never forget that justice is what love looks like in public.
— Cornel West
In a chapter on New Orleans in Life on the Mississippi (1883), Mark Twain described "a word worth traveling to New Orleans to get." In Twain's words:
We picked up one excellent word ... a nice limber, expressive, handy word — "lagniappe." They pronounce it lanny-yap. ... It has a restricted meaning, but I think the people spread it out a little when they choose. It is the equivalent of the thirteenth roll in a "baker's dozen." It is something thrown in, gratis, for good measure. When a child or a servant buys something in a shop — or even the mayor or the governor, for aught I know — he finishes the operation by saying — "Give me something for lagniappe."
The shopman always responds; gives the child a bit of licorice-root, gives the servant a cheap cigar or a spool of thread, gives the governor — I don't know what he gives the governor; support, likely.
When you are invited to drink — and this does occur now and then in New Orleans — and you say, "What, again? No, I've had enough"; the other party says, "But just this one time more — this is for lagniappe."
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We're working on new vegan, raw, and wheat-free recipes. Try new peanut- or coconut-filled hearts, or Sesame Power Bars.
Here in the Bakehouse, we've been working on a few new things to address everyone's needs and tastebuds. We're exploring some new directions, with a focus on developing more vegan and wheat-free recipes and also wor...
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