Kate McLean, August 29th, 2013
Stopping at a gift shop and grocery in Grant Village, we were surprised to find they offered potatoes, onions, and bananas at a good price, as well as organic grapes and local wines. They even had stickers denoting some locally sourced products. So there is good food in Yellowstone! Read more: Finding Real Food in Yellowstone National Park!
Kate McLean, August 25th, 2013
Ian and I set off on our cross-country honeymoon. First stop: Chico Hot Springs, Montana, known for the natural springs that warm the pool and hot tub. And where we discovered gardens and greenhouses and hyper-local food! Read more: Hyper-Local Food in Chico Hot Springs, Montana
Kate McLean, July 1st, 2013
Now that summer is in full-swing, it’s time to take advantage of the season! That means making use of all the seasonal produce we can get our hands on, but it also means making quick and affordable meals that you can take on-the-go. Read more: Kate’s in the Kitchen: Quick, Seasonal, and Affordable!
Kate McLean, June 10th, 2013
Here is another recipe to continue my whole wheat craze. Ever since I made a really decent loaf of wheat bread, I’m convinced that I can phase white flour out of my recipes, making them whole wheat or at least very nearly so. Read more: Kate’s in the Kitchen: Whole Wheat Chocolate Chip Cookies
Kate McLean, May 27th, 2013
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)
Kate McLean, May 17th, 2013
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. Read more: Lemon Dill Egg Salad
Kate McLean, April 15th, 2013
These past few weeks have been a flurry of activity in our little house. As we shake off the shreds of winter to welcome in spring, the birdsong outside our window is echoed by an entirely new sound inside – the nearly constant chirping coming from a box in the corner of our living room. Read more: Kate’s in the Kitchen: Living the Chicken Life
Kate McLean, March 25th, 2013
About two years ago I started experimenting with making my own sandwich bread. I knew it wasn’t too difficult to put out a nice fluffy loaf of white bread (and I think I might’ve once or twice) but if Wonder Bread is what I really wanted then I wouldn’t be making my own bread in the first place. From the start I knew that this mission was all about incorporating whole grains. I want to bring bread back to the basics: handmade, unrefined (or less so), and healthy. Oh, and I want it to taste good too. Read more: Wheat Bread: A Baking Retrospective
Kate McLean, March 11th, 2013
What I mean to talk about is seafood, even though we hardly ever eat it at our house. In landlocked Montana the fresh stuff is impossible to get, and it’s so hard to know whether your fish is coming from a sustainable source. (Unless you catch it yourself, which we sometimes do and, if you can, I recommend it!) Read more: The Search for Sustainable Shrimp
Kate McLean, February 25th, 2013
Do we need industrial agriculture to feed the world? A while ago I came across a video online that answered this question. The answer, I was happy to find, was a resounding “No!” So often the argument against organic food is “you can’t feed the world that way,” and here the truth was being spoken so plainly, I felt that if everyone could see it we wouldn’t be arguing anymore. Read more: Industrial Ag – Do We Really It Need to Feed the World?
|