Submit A Recipe - Get FREE Lentils!

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OK, Timeless Food fans… here’s your chance to be famous and (a little bit) rich AND get free lentils!

Here’s what you do to get a little bit rich:

Submit a winning recipe to the National Lentil Festival Cook-Off by June 17 and you could win up to
Read more: Submit A Recipe – Get FREE Lentils!

Living the Chicken Life (Part 2)

Around the time the chicks turned four weeks old, things started to get really hairy … err, feathery around here. They weren’t the fluffy chicks they once were; down had been replaced with real feathers, and the girls had a new set of priorities. Mainly using those new wings to launch themselves to the highest available perch, where they sat and preened their pretty little feathers.
Read more: Living the Chicken Life (Part 2)

Red Lentil, Roasted Tomatoes, and Dill Soup

This is easy, delicious, comforting and beautiful. It tastes crazy good with fresh garden tomatoes!
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Alice in Glyphosate Land

I feel as if I’m in a bizarre Wonderland that is unfortunately called the political reality in America! The faster I run towards devouring new information about the negative health effects of glyphosate (the active ingredient in Roundup Ready (RR) herbicide) and GMOs, the more I’m frustrated by the continuing attacks on our body politic by Monsanto and their minions.
Read more: Alice in Glyphosate Land

Your Summer Reading List

We’ve raided the shelves of the Kailing library to create a list of books that cover a wide range of topics and represent thinking separated by thousands of years. These books are centered on the relationship we have with the earth and each other, with our communities and surrounding ecosystems, with the plants and animals around us, and with the food we eat.
Read more: Your Summer Reading List

Lemon Dill Egg Salad

Egg salad is my ultimate quick lunch. Got eggs? Got bread? Good to go! It takes little more than ten minutes to make enough egg salad for two with leftovers.
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The Healthy Farm: A Vision for US Agriculture

American agriculture is at a cross-roads: a point where we can either apply our scientific knowledge to create a vibrant and healthful food and farming system for the future, or double down on an outdated model of agriculture that is rapidly undermining our environment and our health.
Read more: The Healthy Farm: A Vision for US Agriculture

Dishing on Pollan's Cooked

I am a novice baker trying my darnedest to learn how to make good bread. I would rather have bought a book by Michael Pollan called Baked. In his book, Cooked Michael talks about his time with guru bakers, farmers, and millers. He reminds us that to make good bread you only need a few basics: flour, water, salt, yeast, time, and heat. Here’s our take on local and regional grain and flour, and baking bread.
Read more: Dishing on Pollan’s Cooked