Summer Means 'No Cook'

This classic Swiss breakfast recipe (from my girlfriend’s aunt in Switzerland) made from uncooked rolled oats, dried and fresh fruits, and ground nuts, is heavenly!
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How PCC Natural Markets Manages Waste In House and In the Community

PCC Cheese Case, Ready To Go!

Diana Chapman, Director of Sustainability, PCC Natural Markets, discusses the ways that PCC is working to manage waste in house and in the community.
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PCC Green Lake Village - NOT Your Parents' Co-op!

The new Green Lake Village PCC, anchored in a just-completed urban development comprising 300 apartments, clearly reflects its location. Large and well-staffed, the new PCC works hard to balance its focus and attention between weekly family shopping trips and the convenience of carryout prepared food.
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Eating (and Working) Local in Western Maryland

My job description now looks a lot like Western Maryland’s local food scene at a glance; I’ve pieced together full-time work by reaching out to surrounding small towns. Between the farm, the hotel, the restaurant, and the creamery, it involves a lot of driving, plenty of good people, and a whole lot of good food.
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Shiso: The Taste of Summer

Shiso Ume Katsu - Shiso and Pickled Plum Japanese Fried Cutlet

Summer for me brings back fond memories of living in Tokyo and discovering new foods to enjoy to beat off the muggy summer heat of such a massive city. Chief among my favorites was shiso. Shiso also known as Perilla, Beef Steak Leaf, or Japanese Basil, is actually a member of the mint family.
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One Man's Revolution to Change Farming in Liberia - Organic, Restorative, Profitable

Bill Tolbert

William Tolbert, a Liberian citizen educated in the US, was inspired by the organic movement here and moved back to his home country in 2010 to implement organic farming techniques. He exemplifies the “Triple Bottom Line” – Environment, Economy, and Ethics – it his farming practice. Now Tolbert is building a program to provide training, support, and microloans, and connections to quality buyers for subsistence farmers so they can grow more and better produce and generate higher incomes and profits.
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Ask Ina: Is There Such a Thing As TOO MUCH Protein?

I have a daughter who is vegan and a son who is involved in all kinds of afternoon sports and I’m concerned that they might not be getting enough protein in their diets. I see all sorts of products on the grocery shelves with labels that say “added protein” or list the amount of protein on the front of the package; do I need to buy those products to make sure my kids are getting the protein they need? The short answer is: No, you don’t need to buy protein enhanced products to ensure adequate protein in your children’s (or an adult’s) daily diet.
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The Newest CSA Benefit: Food Coach

Terrie Irish, Jubilee Farm's "kitchen wizard"

With the beginning of the 2014 Summer CSA session, Jubilee Farm unveiled its new kitchen space including triple wash sinks, stainless steel counter tops, and tools like food processors and knives for shredding and cutting. Members can now get hands-on coaching and food preparation advice on pick-up days from Terrie, Jubilee’s resident food guru. No more wondering, “What do I do with THAT?”
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Dinner With Friends

What do you really know about the food on your plate and where it came from? Today’s exercise in the provenience of our food – who grew it, who processed it, who sold it?
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An 'Ecological Diet?'

Home Garden

How do we really know what to eat? Perhaps it’s environmental. Sure enough! If nothing but markets decide now – and they seem to be careening out of control – and history doesn’t count, everybody can be like everybody else and have any kind of food. Then maybe it isn’t so much a matter of knowing what to eat as it is regaining a sense of who we are. Perhaps the first step is to reconnect our food to place, good places – not industrial wastelands.
Read more: An ‘Ecological Diet?’