Good Food is Everybody's Business
Then one day, in June of 2007, Kevin was checking Craig’s List for bargains and came across this ad: “Fairhaven Organic Flour Mill for sale…” Kevin didn’t know a thing about flour or milling, but he was willing to learn and to work hard.
Located in the “hinge” of sub-Saharan West Africa, Cameroon is home to about 19 million people. Because the country’s natural resources are suited to agriculture, an estimated 70% of the population farms. External forces of globalization are now putting pressure on African countries such as Cameroon to shift agricultural production from subsistence-scale local production to large-scale commercial production.
Ina compiled a short list of her top food and health tips for 2013’s winter season. Regardless of whether your food and lifestyle relationship is “should-ridden” or easeful, they will help you take care of yourself in ways that are effective and kind. They can also help to dissolve the shadow that “shoulds” may cast upon your goals.
All turkeys – wild turkeys and the broad-breasted white or the dozen or so “heritage” breeds grown domestically today – are the same species (Meleagris gallopavo). Consumers who want pasture-raised heritage breed turkeys are looking for birds that are well cared for, grow slowly, and have flavorful meat. We can support our small, local farmers who are doing their best to raise a good bird and sell it at a reasonable price.
Fast-food chain McDonald’s has announced it plans to launch a fizzy fruit drink for children, Fruitizz. Oh, fun, fun! 12 spoonfuls of sugar makes the “healthy” drink go down! Starting to sound like doublespeak.
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.
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.
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.
