Many of us who aren't farmers or gardeners still have some element of farm nostalgia in our family past, real or imagined: a secret longing for some connection to a life where a rooster crows in the yard.

I have my own sheep and I literally sheer the sheep and knot sweaters for friends and family from scratch.

Value is not made of money, but a tender balance of expectation and longing.

A careless way of sauntering across the earth and breaking open its treasures, a terrible dependency on sucking out the world's best juices for ourselves-these may also be our enemies. The changes we dread most may contain our salvation.

Cooking is 80 percent confidence, a skill best acquired starting from when the apron strings wrap around you twice.

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: "Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self."

Memories do not always soften with time; some grow edges like knives.