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 20th, 2013 
This recipe is a little overdue considering we’re long past pumpkin season, but I figured it’s OK because I still have canned pumpkin in my cupboard (I bought a bunch while it was cheap). I can get a batch of granola and a small batch of cookies out of one can. Fresh pureed pumpkin is even better, and if you have some of that on hand I envy you. If however you have some canned on hand, you should try making this! It’s almost like eating pumpkin pie for breakfast.
Read more: Pumpkin Granola
Kate McLean, February 13th, 2013 
I opted to use crimson lentils for this dal, and I’m glad I did – the result was this delicious, bright yellow dish that is pleasing to look at and fun to eat. Yes it’s essentially lentil mush, but the prettiest tastiest lentil mush you ever did see.
Read more: Sunny Crimson Dal
Gail Nickel-Kailing, January 30th, 2013 
There are so many creative good food growers and processors putting their hearts into bringing back wholesome and healthy food. We’ve been so lucky to meet a few of them! Last weekend, we spent the day cooking, baking, and eating grain-based foods that connect us to good friends and their hard work.
Read more: Goodness Grains – Cooking With Friends
Kate McLean, January 15th, 2013 
Jerusalem artichokes look a lot like ginger, are not even closely related to the artichoke or Jerusalem, and are native to North America. They’re also called sunchokes, which makes a bit more sense considering the plant itself is a species of sunflower.
Read more: Jerusalem Artichokes: My Affair with Unpopular Produce, Episode 4
Devon Peña, January 10th, 2013 
Salal, a native shade-tolerant shrub that produces little hairy berries and has a long affiliation with First Peoples as a source of food, medicine, lore, and much more. Sadly, while the salal plant has long been part of the food, medicine, and culture of Coast Salish peoples, the arrival of settlers led to the exploitation of the land, forests, and workers.
Read more: Salal: Food, Medicine and Culture of the Coast Salish Peoples
Gail Nickel-Kailing, December 28th, 2012 
While a rib roast may seem like a real luxury, it is simple to prepare. Start – always! – with meat from a pastured animal fed only on grass. We serve only Crown S Ranch’s beef. While many will tell you it’s not possible to get a nicely marbled piece of meat from a cow that eats only grass, we show you that’s not the case!
Read more: Holiday Roast – Grassfed Beef
Devon Peña, December 19th, 2012 
The Chinook believe that when salmonberry was first discovered, the Coyote was instructed to put its berries inside the mouth of every salmon he caught from the river to ensure continued good fishing. This is how the name “Salmonberry” originally came about long ago.
Read more: Salmonberry: Food, Medicine, Culture – Part 2
Kate McLean, December 17th, 2012 
So in the spirit of Christmas and in the name of baking from scratch, here are some tips for making the most wholesome sweets (and saving money too!)
Read more: Holiday Baking on a Budget
|
Get Our Newsletter Get summaries of the week's articles and features delivered right to your email!
Montana Organic Association Annual Conference
 Dec. 12-14, 2013, Kalispell MT
Click for more information here. The A/V Department Bill Moyers Interviews Wendell Berry
Wendell Berry warns, “People who own the world outright for profit will have to be stopped; by influence, by power, by us.”
Bonus Video:
Dr. Jill Clapperton on Soil Health
Dr. Jill Clapperton, soil scientist, says that farmers need to focus on building diversity of organisms within soils. Poor soil biology produces poor crops in terms of both crop yields and nutrient content.
Click here to see more videos.
|
