Why Eat Organically Grown Food?
I first heard about the concept of organic food when I was in high school. At the time the term struck me as kind of
I first heard about the concept of organic food when I was in high school. At the time the term struck me as kind of
The Kathmandu2 is an easy trek from the U and the Avenues.—by Jane Laird
Slow Food Utah and Wasatch Community Gardens’ Eat Local Challenge is a great opportunity for you to come to grips with your feelings about agribusiness
Refugees nourished by the food they grow—and the opportunities it represents. Fourth in a series. by Adele Flail
Meaty, versatile and tasty We know them as glossy purple-black and teardrop-shaped. In France and Britain they’re aubergine, in India brinjal, and in Latin America
When CATALYST magazine began, publishing in 1982, “natural” and “organic” were still considered hippy words—like peace, love, environment and all that other kooky stuff. In
Culture Reporter. Cross Pollinator. Change Agent—perfect terms to encapsulate 30 years of food reporting from a magazine that was deliberately christened “CATALYST.” It has been
Insect-husbandry might not be the first place one’s mind goes when considering local farming operations… but where better for would-be locavores to start than with
Mike Evans, director of Real Food Rising, gathered us volunteers into a circle. We were going to play a game in which he would read
For a taste sensation, nip those zucchini in the bud!by Letty Flatt
Ready to get slow? Slow Food people are connoisseurs of taste, protectors of food heritage, and champions of local producers. CATALYST and Slow Food Utah
This hardy cousin is our go-to green for all seasons.by Letty Flatt
The ins and outs of pollination and the importance of saving seeds. Once upon a time, farmers and gardeners ensured their next year’s crops by
More people are finding improved health when they cut back or eliminate gluten from their diets. We shed light on this sticky subject. Also the
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