At the Crossroads
The Amazing Mushroom
An Interview with Mr. David Wells of Henosis In a small strip mall next to the local hardware and feed store sits an unassuming lab that deals in culinary alchemy. Sawdust, spent soybean husks, and unused cotton hulls – the refuse of other industries – are sterilized, inoculated, and then left to decompose. This is […]
For the Love of Chocolate
For the Love of Chocolate An Interview with Tempered Chocolate in Nashville, Tennessee It is not uncommon that we spend time and money enjoying a fine tea, great coffee, well-aged distillate, or local cheese, so why shouldn’t we do the same with the world’s most beloved food: chocolate. On a beautiful southern, winter morning, H&F […]
Wendell Berry Farming Program
As university programs prepared to begin their fall semester, the usual questions of degree choice and the value of higher education echoed throughout …