As the shortening days become colder, we are faced with a growing frequency of colds and other illnesses. What can one do against the army of microbes determined to slow our late fall workload? With the prospect of a cold scratching the back of my throat, I remembered what one friend advised: greatly increasing my intake of vitamins and minerals will help boost your immune system and combat those rogue viruses. My favorite means of accomplishing this is a carrot-ginger soup. Here is my slightly spicy recipe made with coconut milk.

I’ve always found that eggs are the hardest thing to get locally. The farmers markets are always sold out unless I arrive right at opening, and they are ridiculously expensive unless I find a neighbor who raises hens. Everyone wants eggs, it seems, putting them in really high demand. Of course, whenever something is hard to get from someone else, my immediate response is to figure out how I can make it myself (or get a hen to make it for me).

In a previous article, I discussed the importance of sustainable cuisine. Originally inspired by Bill McKibben’s Deep Economy: The Wealth of Communities and the Durable Future, I have begun to teach my son, Reid, of the importance of sustainable living. Even though he’s only three, I would like to believe that he is listening to what I teach him, and learning what he is able to.

This past summer, I embarked on a bit of an experiment. I was inspired by the Dervaes family, fellow Californians who have utilized every inch of space that they have to grow edibles (what they don’t eat, they sell to local restaurants). While I do not have the time to devote to a project as expansive as theirs, Reid and I decided to grow our own vegetable garden and enjoy fresh, homegrown veggies. Here’s how we did it.

If you live in Fairfield County Connecticut, Greater Boston and near Stratton & Okemo Mountains in Vermont, you’re in luck, because Graze will deliver artisanal, sustainable Vermont meats and dairy right to your doorstep, and you can order them whenever it is most convenient for you. They’ll even send you wholesome, prepared meals to save you the trouble of cooking. And they’ll do it all without burning a hole in your wallet.

We’re deep into the apple season now in the Northeast, and with all the delicious varieties available at the farmers markets, we need a few ideas of what to do with them besides just eating the doctor’s prescribed one-a-day. Pies, sauce, crumble, muffins, breads, salads…the possibilities are endless! The first thing to know before you start cutting up your pomes is that certain apples are better for specific recipes than others.

Press Release: Charity Food and Cocktail Pairing Event to Benefit both the Dell Children’s Medical Center and the Sustainable Food Center

Austin, Texas based charity supper club A TORRID AFFAIR has announced plans for its October dinner event, set for Monday, October 24 on the beautiful grounds of East Austin’sSpringdale Farm (755 Springdale Road).

Of all the animals in the world, certainly we have the widest selection of possible foods; we can eat meat, vegetables, grains, legumes, dairy, and even industrial chemicals (apparently). And yet while a squirrel can look at an acorn and know instinctively that it is good to eat, we have to consider our food options. With so much variety, the only way we know what is good to eat and what isn’t is through trial and error, cultural norms, and our sense of taste and smell.

This is the omnivore’s dilemma, and it forms the basis for the book by Michael Pollan, which explores how we modern humans produce, acquire, and prepare our food.

Press Release: East Side Urban Farm to Partner with Slow Food Austin, Sustainable Food Center, A Torrid Affair and More

East Austin’s Springdale Farm has announced a host of upcoming fall events set to take place on its beautiful grounds at 755 Springdale Road. The just-released event schedule will see the fast-rising urban farm partner with numerous local food organizations including Slow Food Austin, the Sustainable Food Center and charity chef’s table supper club A Torrid Affair.

Right now my younger brother is sweating bullets. Why? Something you have probably never heard of before called boar taint.

Let me explain.

Boar taint is a really disgusting smell and taste that comes from male hogs. It is really nasty. Trust me, I know.

Generally boars are castrated during week 1-3 of their lives. The removal of the testes guarantees the removal of the possibility that they hog will have boar taint. This is done in all the gamuts of hog production. Factory farms do it, family farms do it. Nobody wants to take the chance.

Press Release: Come and Join the Family for a Festive Gala In Tribute to Creative, Locally Sourced Food, Handcrafted Cocktails and Community Awareness