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Farmers markets and CSAs sprout up every spring along with the lettuce and tomato plants. Supermarkets across the country, from small family-owned stores to big box chains, are all offering organic options throughout the store, not just produce any more. So, we all think – or would like to think – that we’re eating nutritious food. Do we even know what good “nutrition” is? 
While the borders of Persian Empire advanced and receded over the centuries, today “Persia” is equated with Iran. With our world connections ever more fluid – and, at times, tense – now is a great time to explore traditional and contemporary dishes from Iran, Kurdistan, Armenia, Azerbaijan, and Georgia, all parts of the Persian Empire at one time or another. 
Modern consumers hold a deep – and false – belief that food, especially good food, real food, takes time. A lot of time… It simply doesn’t. I prepared a menu that took only 2 hours and fed five people for less than $50 – with leftovers! 
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. 
Tsukiji Fish Market is a dizzying place offering over 400 unique types of seafood and sea vegetation every day. Any plant or animal from any body of water in the world that could be even remotely considered edible (puffer fish, stone fish etc.) is available. And for the right amount of money it can be yours! 
One of the things most often noted about Japanese cuisine, is how exquisite it looks. Everything looks so impossibly perfect; small mounds of food look as if they have been sculpted rather than just prepared. 
Japanese cuisine… what images do those words bring up? Typically when I speak to people about traditional Japanese food, sushi is the first thing they bring up, then teriyaki and, occasionally, instant ramen. People also seem to have a sense that the Japanese naturally have better eating habits and are healthier than we are here in the West. What is the truth? In a nutshell? |
 The Voice of Eco-Agriculture North America’s premier publisher on production-scale organic and sustainable farming. Learn more here.  Book of the MonthGrain by Grain: Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food By Bob Quinn and Liz Carlisle 
Bob Quinn is a “local boy done good:” a serial entrepreneur, an organic farmer, and contributor to nutritional research studying the health benefits of ancient wheat compared to modern wheat. Good food starts with consumers and producers who recognize that food “grown on the cheap” can ultimately contribute to health issues that are extremely expensive in the long run. Read on...A Video You Don't Want to Miss!Clara Coleman, daughter of renowned farming pioneer Eliot Coleman, has a clear plan for a new collaborative farming model called the ARC Farming Project—Agrarian Resource Collaborative Farming. 
It is in response to today's particular agricultural challenges and embraces farmer entrepreneurial diversification. Watch the video here. LEARN MORE ABOUT HOW YOUR FOOD GETS TO YOUR PLATE
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