Wednesday, August 24, 2011

Better food; where it started, where it's going

With so much going on in the world of food lately, I feel I can barely keep up!

There are gardens to tend, harvests to share, farmers markets to shop, books to read and causes to join--- all in the name of better, healthier, more sustainable foods.

Check it out:

The new book 40 Years at Chez Panisse by Alice Waters is featured on the WGBH (Boston's local PBS station) website. Check out the really interesting interview.

Next, have you heard about FoodCorps? This is exciting! This is the future. If you know young gardening/ farming types ages 18-30 who want to build a healthier tomorrow, you need to check out FoodCorps. You can read a great article in the NY Times as well.

I will have more exciting news from the world of food soon, so stay tuned!

Happy Eating
Margie

Wednesday, August 10, 2011

Fall Food Workshops. What do you want to learn?

I am gearing up to offer a few workshops in the fall. Typically, I invite people I know to my home, where I bring an expert to showcase a particular skill. My guests each pay a "tuition" fee which covers that experts' costs and time. I can also arrange these workshops so you can host them in your home.
Here's what I'm hoping to offer:
*Basic Bread Baking
*Canning, Freezing, Preserving
*Pressure Cooking
*Keen-What? Or Everything you wanted to know about cooking with Quinoa (keen-wah) and other fancy grains.

Tell me what you'd like to learn about food, cooking and living with food. If I can't present it, I am sure I can point you in the right direction.
Happy Eating!
Margie

Monday, August 8, 2011

Organic or Conventional?



Organic or conventional? If you aren't sure how to choose your produce, you should check out the Dirty Dozen and the Clean 15 list, courtesy of the Environmental Working Group, a nonprofit group that uses "the power of public information to protect public health and the environment."

The list explains why we should take care to purchase certain produce (the Dirty Dozen) from certified organic growers because their conventionally grown counterparts are too unsafe due to pesticides or other contaminants. But it also lists the Clean 15, crops that are safe despite their conventional production. It's good to know what's what, especially when considering the cost of organic food.

Go to that link (above) and print out the list and post it on your fridge, like I just did. Next time you go to Whole Foods, you'll understand why there are so many choices, and you'll be ready to make the best choices for you and your family.
Happy and healthy eating!
Margie