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Keep it together: The need for whole food

Friday, December 18, 2009

To paraphrase Michael Pollan from his latest book, In Defense of Food, science has figured out pretty well now how to take apart food (going so far as the nucleus), but we are lousy at putting it back together. Though the foods we’ve fashioned over millennia do a great job keeping us at our best, [...]

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Taco. Night. Best. Ever.

Thursday, February 5, 2009

Everything is totally right about this dinner. It is quick and made of all whole and active ingredients, organic and local. And the flavors are beyond. Beyond.
Pictured above is Taco Night deluxe with a fresh pupusa rather than a simple fresh tortilla. The process was inspired by a Rick Bayless recipe, which at first seemed [...]

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Granola-what’s so hippie about it anyway?

Sunday, May 4, 2008

Making my own granola feels like I’ve really stepped into serious hippie stereotype. But we have to have something to eat our delicious raw milk with, and after buying it there isn’t much left for expensive packaged cereal. Even bulk granola is for the hippie elite, and too much sugar for us.
So I went for [...]

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raw and risk

Monday, April 14, 2008

At the grocery store yesterday I was asked for my attention to a political issue. Not outside from the people with clipboards, but from my milk. That is because we buy real, raw, grass fed milk. And the stuff is the subject of much controversy.
I am lucky enough to have access to Organic Pastures milk, [...]

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Meat Scrap Dog Food

Tuesday, April 8, 2008

Allergies are a pretty common issue with dogs. People go through numerous diet changes, conflicting advice with the cost of food getting higher and higher as you try to provide your pet with something that won’t make them sick and of some quality. We were spending about 25 bucks for under 10 lbs of food [...]

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Cabbage!

Thursday, February 28, 2008

I am growing to really love cabbage. Getting into winter greens has been pretty satisfying this season, using the gauge of what is available at the farmer’s markets to know if something is really ready to be eaten. But frankly, the flavor of cabbage is much sweeter and succulent than I had once thought.
Sauerkraut:
Two of [...]

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