Good Food is Everybody's Business
All about living a healthy life, having safe and nutritious food, growing and making good food.
I’m from a generation that grew up with a meat-and-potatoes mindset. The good news is that variety is making a comeback. People are learning all about heirloom tomatoes, local berries, and new varieties of beets and squash – at farmers markets, in restaurants, and at home. We are seeking out the wallflowers and asking them to dance.
Food safety.
This is another truth about modern times in America no one wants to look at. The idea is that science and modern medicine has ended serious food-borne illness. But the fact is, we have lots more now and it is growing to epidemic proportions.
What to do with 15 pounds of “pick it yourself” tomatoes? Kate goes on a canning spree, and you can too!
Pass the peas (and lentils), please! These humble legumes deliver a world of flavor in dishes that are exotic, unexpected, and traditional. The good news: dry peas and lentils can be stored indefinitely when kept cool and dry. Bon appétit!
Today I’m here to glorify the food phenomenon we know as salad: that combination of greens and vegetables, fruits, nuts and seeds that’s savory and sweet and bitter with all different textures thrown in, and topped with any type of sauce from thick and creamy to a simple oil and vinegar.
Ohio this week became the first state to gain approval to sell meat from small, state-inspected slaughterhouses across state lines — a critical step toward rebuilding processing infrastructure for small-scale, regional meat and poultry producers.
Someday I hope to have my own chickens, but until then I’m satisfied with knowing my eggs come from happy hens. And although I may not know them personally, sometimes now when I crack an egg I’ll send out a silent thanks to the animal it came from.
In the supermarket a variety of fruits and vegetables are available year-round, but this is more a reflection of our world economy than our ability to grow these foods locally. In Montana it’s the time for rhubarb, wild mushrooms, and salad greens, root vegetables, herbs, and a few tomatoes. Now is the best time to save by celebrating the seasonal.
