Samuel Fromartz is Editor-in-Chief at FERN. He is a veteran journalist who focuses on the intersection of the environment, food and sustainable business. He began his career at Reuters news agency in the mid-1980s, working as a correspondent in Washington and as deputy editor for the Reuters Business Report in New York. Since leaving the news agency, his articles have appeared in Inc., Fortune, Business Week, The New York Times, The Washington Post, and The Atlantic magazine’s Life channel, among other publications. He is the author of Organic Inc.: Natural Foods and How They Grew (Harcourt, 2006) about the evolution of the organic foods industry. His most recent book is In Search of the Perfect Loaf: A Home Baker’s Odyssey (Viking, 2014), a memoir that explores bakers, grains and bread. He lives in Washington, D.C. and has an author web site at He can be reached at News 12, Fios 1, WNBC Channel 4, Newsday and the Long Islander.


Kale Chips



4 bunches kale

1 small onion

1 carrot

1 celery

½ cup nutritional yeast

1 Tbs olive oil

½ t. salt



Wash and dry kale

Cut large leaves in half, but keep them big pieces. And put in large bowl.

In blender/ bullet or VitaMix, puree onion, carrot, celery, and salt.

Toss the pureed veggies over the kale, spreading them evenly on each piece

Sprinkle the nutritional yeast over the kale and toss again.

Lay out flat on cookie sheet, lined with parchment paper, or dehydrator tray, making sure not to overlap the pieces. Use as many cookie sheets or trays as you need.

Bake in a 125 degree oven until crispy  (approx. 45 min) or in a dehydrator at 100 degrees for 2 hrs.


*I usually try one first, and adjust the salt to my taste.