Artizen Magazine

Artizen 3-1

An interactive magazine featuring interviews with artisan creators of everything from food and wine to clothing, fine art and jewelry. Live links for directly shopping from the best artisans around the globe.

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Market n WAy I bought my good friend a vegetarian cookbook for Christmas this year. It's one that I use oſten, purchased hurriedly last summer from the discount rack at a big chain bookstore the week my 14-year-old daughter decided that she was no longer eating meat. My friend and I had been talking a lot – not uniquely I'd imagine – about all the positive changes we would make for ourselves in the New Year. As ever-increasing realists, we kept our lists short and do-able, with her food proclamation being simple: "I want to be more deliberate in what I'm eating. I just want to get back to basics." It wasn't really meat she was rebuffing, but the passive, disconnected nature that has come to characterize American food consumption – a relatively recent (post-WWII) phenomenon ushered in by the convergence of mega-farming, new processing and packaging techniques, and our growing appetite for convenience in all aspects of life. But with convenience comes sacrifice, and what we've lost along the way has been a tangible link to our food sources and any firsthand knowledge of their production methods. "What we grew up understanding to be 'farming' meant large-scale operations, but that's an anomaly in over 4,000 years of recorded agriculture," said Zach Miller of Timbercreek Organics, a small farm located just outside of Charlottesville, Virginia that Story by Beth Golden

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