Excerpted from Cold Cereal & Toast
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A bundle of basil showed up in my CSA share this week.  I shuddered a bit thinking about that same herb growing somewhat recklessly …

From neglected (but delicious) greens to scraps that can be used to make fragrant herbal vinegars and soup stocks, there may be some food freebies in your kitchen that you haven’t yet taken full advantage of.

Yesterday, the latest issue of Time Magazine arrived in the mail. And right on the cover was a blurb about an article on “The Organic Food Debate.” I have some familiarity with the so called ‘debate.’ It basically boils down to this: organic/clean/sustainable/local food is great in theory, but it is too expensive/elitist/not scalable. I have seen this sort of article several times, so I had a pretty good idea of the arguments to come, but I credit Time with a willingness to tackle tough issues and the integrity to present ambivalent conclusions. So I turned to the page and started reading.

Clearbrook Golf Club in Saugatuck, Michigan, has a vision: Chef Jeff Kudrna is taking a new approach to their menu with local, organic, and seasonal selections that emphasize sustainable and naturally raised products, sourced locally whenever feasible.

Red Russian Kale and Blue Potatoes is a simple recipe that combines two great vegetables at the peak of their season into one dish for an accompaniment to meat or as a vegetarian entree.

Excerpted from Cold Cereal & Toast
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Eggs are a serious subject in our household.  With a fiercely competitive egg toss at our annual family barbecue for year-long bragging rights, …

I’ve grown herbs in window boxes, indoors, on the back steps of my apartment, in hanging baskets attached to a chain-link fence, and even in cracks in pavement. Here’s how you can too.

My husband and I recently decided to road trip to the Virginia oceanfront and visit my niece. From the D.C. area, this is a trip that should take a few hours… unless it’s summertime, in which case it takes a few more hours. After sitting in traffic for about two hours, we were painfully aware of the fact that we’d only gone 45 miles. So we did what we’re glad not too many other people do: hopped off Interstate 95 and hit up a country road, leaving the congested, bumper-to-bumper world behind us. I couldn’t be more glad that we did.