Tag: vegetables

Food Systems Planning at the Local and Regional Level

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.

Weight weight, don’t wait!

It doesn’t take any talent to gain weight (or spend money), especially at this time of year. Let’s be honest. It’s post Thanksgiving and I got on the scale after 5 days of family, fun and food and WOOPS… a few extra pounds in no time! A little too much noshing on a little too much extra, and not enough exercise (because of all the company and cooking), and here I am, sporting a little extra baggage. Well, it at least affords me the perfect opportunity to discuss a few thoughtful reminders I’m planning to put in place between now and the next set of holidays.

Katie’s in the Kitchen: Lively Leftovers

In light of our recent Thanksgiving feasts and the abundance of leftovers that was sure to follow, here is some advice on how to make tasty use of the stuff from the day (or week) before. If you’re still faced with leftover turkey (I am!), your most likely option is to turn it into sandwiches. Traditional turkey sandwiches are one of my favorite things. But it is possible to get tired of your favorite things, so be creative and mix it up.

From Ready-Made to Homemade

Maybe you’ve been making your own granola for years but it never occurred to you that not all mac n’ cheese comes from a box. I remember when I first decided to make tomato sauce myself. I used canned tomatoes at first instead of fresh, sure, but there’s no problem with that. At least I was thinking outside the jar of ready-made marinara.

Dinner With Lisa

Visiting Allium Restaurant on Orcas Island is much like having dinner at Lisa Nakamura’s house. The restaurant is small – seating about 35 – and there are just two in the kitchen: Lisa and Anna Harlow. Chef Nakamura launched Allium in 2010, and the world noticed! Ms. Nakamura generously answered questions for GoodFood World, and here are a few insights into her philosophies, business practices, and management style.

Cascading Effects: A Seattle Urban Farmer and the 2011 Season

Christina Hahs is a sprite with a direct stare. Even at the age of 27 she is not one of the youngest farmers in the City of Seattle. In the egalitarian context of urban agriculture it would be wrong to describe her with any other superlative or enumerator but she is, on her own, guiding a group known as the Harvest Collective. It has not been an easy year, however.

In the kitchen with Ina

I’m inspired in this moment to discuss the topic of cooking meals, as it’s one that’s near and dear to me. With Monday, October 24, 2011 officially having been designated as Food Day, the time is ripe. The focus is to bring cooking – not just anything, but real food – back into home and hearth across America.