Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. Learning how to render lard needn’t be a difficult task; it requires clean fat, clean water, a good stock pot [...]
49 Reasons to Be a Vegetarian – A Rebuttal
May 13, 2009 By 55 Comments
I came across this page today highlighting 49 Reasons to be a Vegetarian and wished to address it point-by-point for the edification of readers who may be recovering vegetarians or who may be confused by the points discussed therein. The Environment 1. Conservation of Fossil fuel. It takes 78 calories of fossil fuel to produce [...]
One Local Summer Sign Up!
May 11, 2009 By 2 Comments
It’s that time again! Better than Christmas, better than 4th of July Fireworks: ONE LOCAL SUMMER! One local summer entreats locavores, food bloggers, green living gurus and anyone else to celebrate and explore their local foodshed by committing to prepare at least one meal each week comprised entirely of local ingredients. As last year, [...]
Foodbuzz 24, 24, 24: Harvest Supper & Benefit
March 29, 2009 By Leave a Comment
In the heart of ski country, spring replaces late winter slowly–so slowly that when most gardeners around the country are celebrating the season with the first shoots of asparagus or tender salad turnips or sweet peas, we’re still struggling under several feet of hard-pack, glacial mounds of snow. It is a barren and desolate [...]
One Local Summer: Week 13
August 27, 2008 By Leave a Comment
The leaves are changing here in the high-country though we’ve been blessed with warm weather this week. It’s such a colorful time of year. The grasses are still green. The flowers are still vibrant in all their many hues. Purple-red wild raspberries dot the bushes and the willows are just beginning [...]
One Local Summer: Farmers Marketing
June 29, 2008 By Leave a Comment
Like last week, we were incredibly busy this week with barely enough time to think let alone cook, but that didn’t keep us from eating local. In addition to using local ingredients in every meal we cooked this week, we enjoyed a spectacular meal at the market from our concessionaire who–in the spirit of the [...]
Lovage Soup for Spring
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
What People Are Saying