Articles by Louise Ross
As a former chef cum recession-strategy food blogger, Louise Ross shares tips on grocery shopping responsibly and managing your food applying her no-waste, no-fuss approach to cooking for health and wellness. She blogs at Market to Mouth and you can follow her on Twitter or Facebook.
One of the advantages of living in the Pacific Northwest: access to just-caught, wild fresh fish, and in particular, Chinook salmon.
The July issue of O Magazine features a 10-page spread titled “What Are You Eating.” Ranging from a fruitarian to an all-day grazer of junk food, from a carnivore who prefers to hunt and kill his own meat to an omnivore with an appetite for just about anything, the diets in the article are extreme.
We’re alienated from the process of growing and butchering meat, pork and poultry for our personal consumption, and I don’t think that’s a good thing. We’d probably eat a lot less of it if we had to kill the animal or the bird ourselves.
This month, in addition to care-taking a large yard with vegetable garden, and a dozen young fruit trees, I’m also feeding, watering and daily collecting eggs from 11 laying hens and 2 laying ducks.
With camera gear crammed into his kitchen, we filmed Eric Skokan, the Black Cat Farm and Bistro owner, preparing a dish from his daily-changing menu, one that featured vegetables and greens he’d harvested from the farm that day.
About a month ago, I began working on a Culinary Gardening video series in collaboration with Boulder Valley Media Alliance (Channel 22) and local chef, Eric Skokan, the owner of Black Cat Farm Table Bistro.
If seeing chickens raised in confined, inhumane conditions on an industrial farm disturbs you, then why would you choose to eat those chickens?
Excerpted from Market to Mouth
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Do you ever wonder what’s in your food?
You know, as in preservatives, synthetic flavoring and dyes, pesticides, herbicides, hormones, antibiotics … the list goes on.
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Once upon a time, I understood the Australian preference for a drawn-out lunch or dinner as the definition of slow food, however, the slow food movement is so much more than a lingering meal.
Twice the landmass size of Phillip Island, where I’ve been for the past 10 days, French Island has comparatively few inhabitants bar a sizable koala population. In fact, there are only 60 full-time inhabitants on the island who are outnumbered by a couple of thousand (from recollection) very cute and sleepy koala bears.
