Sometimes it’s good to channel my rural roots, especially when those hunter-gatherer skills can help save ecosystems. Pull up a chair, grab a beer — or wine if you want to take it upscale — and see what’s on this extreme environmentally-conscious menu.

Excerpted from Cold Cereal & Toast
Jump to the Original »
This past Sunday marked the second week I volunteered at the Skippack Farmers’ Market, collecting email addresses for the weekly newsletter and handing out …

For my short visit to Buffalo, NY, I consulted Edible Buffalo for guidance on a restaurant and market to visit. They recommended Trattoria Aroma in the Elmwood Village neighborhood, a residential area with a number of restaurants and wine bars a short cab ride from downtown. The restaurant is charming with a bustling bar and a large patio area for al fresco dining.

Not that long ago, many people knew how to preserve food. Information about canning, freezing and drying was passed down from generation to generation. But that’s not the case today say Susanna Meyer and Mary Clemens Meyer, co-authors of the new Herald Press book Saving The Seasons: How To Can, Freeze, or Dry Almost Anything. Passing on tips and ideas for preserving food was one reason why the two decided to create Saving the Seasons.

When Buying Sustainable Seafood, There are Good Guidelines but No Absolutes

The woman in the light blue shirt is raising her hand and I anticipate her question before the words leave her mouth. “All wild fish are unsustainable, right? So we should eat all farmed fish, yes?” I’m in Edmonds, Washington, teaching a cooking class on sustainable seafood. We’re only three minutes into the class and I’m already poised to clear up some major misconceptions.

Excerpted from Cold Cereal & Toast
Jump to the Original »
There’s something special about food in a Mason jar, though I can’t quite put my finger on it.  Perhaps it’s the persona it exudes: …

I am trying an experiment this year–one variety of tomato; two methods of training. The variety is called Santorini, and it was passed along to me by the kind folks at Skyfire Garden Seeds out of Kanopolis, Kansas.

Excerpted from Cold Cereal & Toast
Jump to the Original »
Amidst fireworks and barbecue, the 4th of July holiday weekend afforded a much-needed day off from work.  While we’re still far from …

This week, notable news stories include one city’s trek toward a coordinated approach to food access in low income areas, a lingering heat wave on the East Coast could predict future weather patterns in generations …

When one thinks of Connecticut, it’s likely that her perception is tainted by pop culture’s portrayal of it, which frequently conflates Fairfield County with all of the remaining areas of the state. Hartford — Connecticut’s capitol — is as far as one can get from the riches of New York City’s suburbs. Hartford has been ranked as the second poorest city in the United States, with nearly 44% of the city’s youth living below the poverty level (Hartford Food System). This concentrated area of poverty has all of the expected side effects — diabetes, obesity, and other preventable ailments. While it is easier to find a bag of potato chips than it is to purchase an apple, Hartford is not nearly the “food desert” that it is often described as by those whose healthful-eating imagination starts and ends with Whole Foods.