Ina Denburg, December 7th, 2012
French lentils differ from brown lentils, as they are smaller and denser. They hold their shape better, making them the perfect choice for summer salads, rather than soup. Read more: French lentils with roasted red peppers, goat feta and mint
How do you grow it? How do you harvest it? How do you prepare it? Here are three references that will help you learn more about veggies like red runner beans, New Zealand spinach (one of our favorites), black radishes, purple potatoes, kohlrabi (another on our “like” list), fennel (the herb and the vegetable), and rainbow-colored carrots. Read more: Vegetable reference books: Where did THAT come from?
Spring is a tough season to try to subsist on garden vegetables, but it IS possible to do pretty well with salad greens and herbs. Read more: Deconstructing a ‘Zero Mile’ salad
Ina Denburg, April 19th, 2012
My first month of offering Meatless Mondays in my kitchen is over, and I’ve received all my survey forms back. I can officially proclaim it was received with great success. From my point of view, I admit there is a learning curve. Classes/dinners required substantial prep on my part – particularly in coordinating which components of dinner I wanted prepared ahead of time, and which I wanted to demonstrate live. Read more: Let’s go viral with Meatless Mondays
Ina Denburg, March 21st, 2012
Three weeks ago I began a class out of my kitchen, called “Meatless Mondays in Ina’s Kitchen.” For the month of March, I’ve opened up my kitchen to 8 eager participants who come hungry and receptive to what I’ve prepared and set before them. Each week I have a theme or two, and a menu that exemplifies the themes. The foods chosen reflect the transition into spring and the produce being as seasonal and local as possible. Read more: The Healthier “Happy Meal” (sans the GMOs!)
GoodFood World, March 10th, 2012
It’s the middle of March and time to get your seeds in – and for those of us lucky enough to live in milder climates, time to get those cool season plant starts! Buying starts and seeds from local growers and at local sales ensures that you get plants that are climate-appropriate. Get planting! Read more: Time to Think Gardens – Get Those Cool Season Starts!
Ken Kailing, February 29th, 2012
Yes, it’s Spring – and produce season is ostensibly months away. I say that with my tongue firmly planted in my cheek because we can buy hot weather fruit and vegetables year round thanks to the “miracle” of modern transportation. Read more: The Illusion of Diversity
Ken Kailing, February 27th, 2012 Urban Roots is a documentary about farming within the city limits of Detroit, and as such, it’s a handy way to get an education on the subject in something like 90 minutes. Dedicated Detroiters are working tirelessly to fulfill their vision for locally-grown, sustainably farmed food in a city where people – as in much of the county – have found themselves cut off from real food and limited to the lifeless offerings of fast food chains and grocery stores stocked with processed food. Read more: Urban Roots – Farming in Detroit
GoodFood World, December 23rd, 2011
Still have a few folks on your shopping list? No worries! Just head out to your local natural food co-op where you can find all sorts of goodies for last minute gifts. Read more: Last Minute Holiday Shopping? Head Out to Your Local Natural Food Co-op
GoodFood World, December 14th, 2011
Ever more Americans are becoming urban dwellers and access to good quality, reasonably priced food grown sustainably is more and more challenging. Food is grown using chemical-laden agricultural methods and travels longer distances to kitchen or table. We need to find ways to bring sustainable food production closer closer to home. Read more: Food Systems Planning at the Local and Regional Level
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