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Articles by Roz Cummins

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.

All Articles

  • Building an eco-home from a favorite holiday sweet

    When my friend Deanna told me that she wanted to make a gingerbread house this year — and, in particular, to do so on Black Friday, aka Buy Nothing Day — I immediately asked if we could make an environmentally sound house. The chances of my ever being able to afford the real-life eco-house of […]

    Roz Cummins Culture

  • In which we attempt to calculate how much an organic feast would cost

    There’s something about Thanksgiving that seems to prompt people to think about where their food comes from. Maybe it’s all the cornucopias and sheaves of wheat depicted in supermarket circulars, or maybe it’s the focus on the harvest. Visions of farmers bringing in the crops may lead people to think about how food gets to […]

    Roz Cummins Culture

  • A recipe for no-boil pumpkin lasagna

    For most of my adult life I’ve been anti-lasagna. It’s not that I refuse to eat it. Quite the reverse! I love to eat lasagna. I just refused to make it. The idea of boiling giant, unwieldy sheets of pasta always got on my nerves. It didn’t seem worth it, no matter how delicious the […]

    Roz Cummins Food and Agriculture

  • Cranberries? Tofurky? We’ll eat it all up

    A cornicopia of good eating

    It's that time of year again. In between taking down Halloween decorations, excavating coats, hats, and mittens from last year's pile of never-quite-got-washed-or-put-away outerwear, and putting up holiday lights, Thanksgiving sneaks up on us. Once I smell the smoke from my neighbor's woodstoves and hear the crunch of leaves under my feet, I know that the time to savor pumpkin, squash, and sage is just around the corner.

    This year we're asking readers to send us your own recipes, suitable for a Thanksgiving dinner. We are looking for recipes in three categories in particular: vegetarian entrées, vegan entrées, and side dishes.

    If you have a Thanksgiving recipe that you'd like to share with other readers, please send it to me by November 12 at tistheseason@grist.org. Feel free to note any special memory or ritual that you associate with it. And please be sure to note the original source.

    Here are a few other things to keep in mind as you write up your recipe:

    Roz Cummins Culture