Unbroken Ground—Revolutions Start From the Bottom

Our food choices are deeply connected to climate change. Food will play a critical role in the next frontier of our efforts to solve the environmental crisis.

Unbroken Ground, a compelling new film by Chris Malloy that explores four areas of agriculture that aim to change our relationship to the land and oceans.

Perfect Poached Eggs

J. Kenji Lopez-Alt

The perfect poached egg. Tender whites around a warm liquid yolk that oozes out like liquid gold when you cut into it. They’re an essential part of Eggs Benedict, they can turn any salad into a meal, or any vegetable into brunch.

The problem is, they’re really tough to make right. So you’ve probably read all the tricks and know all the secrets: Add vinegar to your water. Add salt to your water. Don’t add salt to your water. Stir a vortex into the water. Wrap your eggs in plastic wrap. And guess what? None of them really work.

There IS one method that works every single time, and all it requires are two things.

The first is: a really fresh egg. Fresh eggs have tighter whites and yolks that help them retain their shape better as they cook.

The second tool you need is a fine mesh strainer..

Directions:

1. Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190°F on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.

2. Carefully lift eggs from pot with a slotted spoon. Serve immediately, or transfer to a bowl of cold water and refrigerate for up to 2 days. To serve, transfer to a bowl of hot water and let reheat for 2 minutes. Serve immediately.

A Tale of Two Chickens

When did chicken, pound for pound, become cheaper than bread? Find out by watching the story of two chickens, one raised on a FACTORY FARM, the other PASTURE RAISED.

By illuminating the vocabulary of sustainable agriculture, and with it, the conversation about America’s rapidly evolving food culture, the Lexicon project will educate, engage and activate people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America. Learn more at https://www.lexiconoffood.com/

A guerilla gardener in South Central LA

Ron Finley: A guerrilla gardener in South Central LA

Ron Finley plants vegetable gardens in South Central LA -- in abandoned lots, traffic medians, along the curbs. Why? For fun, for defiance, for beauty and to offer some alternative to fast food in a community where "the drive-thrus are killing more people than the drive-bys."


Ron FinleyRon Finley plants vegetable gardens in South Central LA — in abandoned lots, traffic medians, along the curbs. Why? For fun, for defiance, for beauty and to offer some alternative to fast food in a community where “the drive-thrus are killing more people than the drive-bys.”