Now that spring is well and truly here, I can't wait for local produce to appear in the farmers' markets. In New England, that moment is still many weeks away, sadly, but at least now it seems possible -- unlike in the winter, when the farmers' markets I frequent show off piles of dirty snow, not heirloom tomatoes. I love to make and eat salad, so while I while away the weeks waiting for local tomatoes, cucumbers, and lettuce, I am inventing new salad dressings. Get fresh with me. I wasn't always so adept. For many, many years, I was …
Get Grist in Your Inbox
Roz Cummins is a food writer who has worked in every possible permutation of food co-op, natural foods store, and granola-type restaurant. She lives in the greater Boston area and feels it is her mission to put the "eco" back in home economy.
Insane cycling video will make you hold your breath for two minutes
Here’s a wind turbine you can toss in your purse
Why it’s a big deal that half of the Great Lakes are still covered in ice
If you were watching “Game of Thrones,” you missed Neil Tyson’s solution to global warming
Why you should be skeptical of Walmart’s cheap organic food