Sustainable Diet is undergoing a facelift. And while I'm working behind the scenes, it may look a little funky around here. Pardon the mess; I'll have it back up and running soon, with plenty more to off...
Tuesday, 31 January 2012
Wednesday, 25 January 2012
"is it local?"
For weeks, friends who know me well had been asking if I'd seen Portlandia yet. No, I hadn't, and what makes it so great? "Oh, it's just funny and it kind of reminded me of you."And then I sat down to watch an episode. The clip above, in which the couple dining insists on learning more about the chicken, Collin, they're about to order and presumably then consume, hit home. As I was laughing, I wondered, "Is this what people think of me?"I get it. I snub my nose at non-organice produce (and when presented with it, I have to remind myself that I've eaten conventional produce before and this one...
freshworthy: in the news
Here's what has caught my eye this week. The third story is especially riveting.USDA To Require Healthier Meals In Schools With Updated Nutrition StandardsNPR, Allison AubreyI do not have children of my own yet, but I do have a younger sister and niece, and worry for their well-being in schools. When watching Jamie's Food Revolution a year or so ago, I was appalled by what passed for food in school cafeterias. That said, I understand there is plenty of red tape to get through... But I seriously doubt that anyone would come right out and say that bureaucratic systems and government-backed subsidies...
Thursday, 19 January 2012
composed salad: avocado, citrus, and greens
Tiny clementinesIt should come as no surprise that I am enjoying our winter garden. Every day has brought a new surprise, from tiny Brussels sprouts to baby carrots that I'm too smitten with to pick. Of course, today it hit nearly 80 degrees; we can hardly think of this as winter.The garden harvest: one turnip, lettuce, and kale.Nonetheless, winter greens are thriving and we have sweet, colorful baby lettuces aplenty. After telling one neighbor last week that I, "Couldn't grow a turnip to save my life," I pulled one from the bed that was a bit bigger than a golf ball and tender (and sweet)...
Wednesday, 11 January 2012
the cheese experiment
Well, what would YOU do if someone gave you a full, fresh gallon of raw organic cow's milk from a dairy only a few miles from their home?If you're me, you almost immediately decide to finally check that cheese-making item on your to-learn list off. Last weekend, I was graciously gifted a gallon of raw milk from Dyer Dairy in Georgetown, Texas. A few short hours later, I was sent home with very clear instructions, a small packet of rennet, an instant-read thermometer, and all the encouragement I needed to put everything together into a successful homemaking adventure. I began the cheese making...
freshworthy: in the news
Introducing a new feature I'd like to continue once a week. Food in the News, which I'm calling Freshworthy. Here's what is going on in the food realm this week (ok, maybe last) that I found worth reading:Meatless in the Midwest: A Tale of Survival New York TimesI found it hard to be vegetarian while traveling for work in places like rural Kentucky and Tennessee (though not in their urban centers, like Louisville). Hell, it's hard to be one right here in Texas, where I'm faced nearly daily with the threat (promise?) of a perfectly-smoked brisket. Just this week, an email went out to our entire...
Tuesday, 10 January 2012
fresh cut
As far as gardening seasons go, I have to say that winter is one of my favorites. Counterintuitive, yes, but between the rain and the hardy cold-weather plants, it's taking very little effort on my part to have a productive garden.Our bok choi, which is measuring at about 15 inches round, has been perfect for stir fry (with grocery store carrots, celery, broccoli, and ginger). The collard greens have made their way into this savory cobbler with cornmeal biscuits, and the lettuce makes for a perfect last-minute lunchtime salad. It's amazing what can be done with such a smattering of leafy greens....
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