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20
Nov
2008

Learn more about going organics at Organic.org


Let’s face facts. One of the main reasons why convincing the world to go green with organics is such an uphill battle is the expensive cost of such products.

Plain and simple, organic is not cheap. The cost of it is not just slightly more than normal products; often it is many times more which gives birth to the perception that the ability to lead an organic lifestyle is more of a luxury, affordable only to those with the larger paychecks.

Everyone knows organic products are good. It is likely that when you talk to someone and you tell them about the benefits of going organic, they are going to full heartedly nod their heads in agreement with you.

That however doesn’t necessarily mean they’re going to jump on the band wagon and automatically go organic. Not when the answer to the practical question ‘Are organic products more expensive?’ is still ‘generally yes’.

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3
Nov
2008

It’s not just the poor economy that turns people to homemade, handcrafted gifts this season. Instead of purchasing more unnecessary goods this gift-giving season, why not use what you have and create beautiful items you know your recipients will use, and love. 
  • Homemade Jewelry: Homemade jewelry does require some skill to make, especially more intricate pieces, but jewelry is a notoriously heartfelt gift, even more so if it is personally crafted. Craft supply stores feature a wealth of beautiful beads and materials for earring, necklaces and bracelets.  If you don’t feel comfortable making your own jewelry cites such as Etsy are great ways to find hand-made crafts and gifts from individual artisans. Not only will you receive a completely unique gift, but you’ll also be supporting small craftspeople and local economies.  
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7
Oct
2008


It's time for another food post. Past time, actually, as I let the whole last week go by without a food post! Not that I didn't mention it... I can't help myself. I'm slightly, er, off balance when it comes to good food. And October is a month of good food.

I know the gardens are ending, the fresh produce is dwindling, and you're being drawn toward those awful, picked-green and shipped-in real food imitations, all waxed up in the grocery store. Don't do it. October is full of good things, real and good things, that you can eat without removing a layer of wax and pesticide.

Using our handy interactive peak-season map from Epicurious
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7
Oct
2008

Fall is a season notorious for cool weather, warm clothes, and orange pumpkins. Pumpkins are a hearty variety of gourd popular in autumn, both for picking and for carving, and with a number of other uses. What makes pumpkins, and many other gourds, remarkable is not only their many uses, but the fact that you can use every part of them. Here are some great ways to use your whole pumpkin, even after the annual pumpkin-carving is over. 
  • Roasted Seeds: There are great recipes online for roasted pumping seeds. They make a tasty, and healthy snack. You can either roast them plain, with oil such as olive or vegetable oil, or dry seasoning. At any rate, you’ll want to spray the pan and then lay the seeds flat. Bake on 250 for 15 to 20 minuets. When done, let them cool and you have an easy, storable treat. 
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24
Sep
2008

In the summer our nice patch of veggie garden has a tendency to overflow, prompting the annual frantic give-away of produce to neighbors and co-workers- even my teachers got the cornucopia a few times. But when all else failed, by father would set up a stand at the end of our driveway and spend all day selling produce.

Our income from the endeavor didn’t amount to much- maybe $10 a day- but it was a relaxing ritual, and one I’m glad to discover lives on in the spirit of the Farmer’s Market.

Farmer’s Markets are a growing trend in small towns, farming communities and suburban areas. In my college town each Saturday morning from 8:00 to noon a swarm of stands go up in the area park and seasonal fruits as well as local honey and homemade soaps

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11
Sep
2008


Every fall, some wonderful friends organize a trip to a Cuban sandwiches (we add thin apple slices), play games (apple bobbing, anyone?), and end the night watching an outdoor movie while enjoying our fresh apple pies a la mode.

You can check out the state-by-state listing at
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29
Aug
2008

Seasonal Is Better
Have you heard that somewhere before? Hmm. Seasonal food is a great way to keep your meals simple, focused, fresh, and local. Use the seasonal guide from September to get you started, then go do a little shopping.
Use your pantry stock to supplement your seasonal purchases. That dried pasta you keep overlooking, that can of mushrooms, that bottle of clam juice: these can be the ingredients that, combined with a few, fresh, seasonal ingredients, make healthy and satisfying meals.
Make your meal plan based on what is on sale and seasonal (usually the same thing) and what you have in your pantry. Try buying as few “extras” as possible for the week. Let your snacks be those fresh fruits in season, or a few fresh veggies sliced with dip.

Think simple for your seasonal eating. You don’t have to make meals complicated to make them good. Let go of the idea that you have to have a meat, a starch, and two other sides as every dinner. Remember that meals don't have to be complicated. Take a little less time cooking up endless side dishes and a little more time making something simple, fresh, and filling.
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28
Aug
2008

We all have them, lots of them, (though hopefully no one has that many empty Cool Whip containers). Before you send them straight to the recycling bin, why not give them new life, new purpose, new hope beyond being the container that once held the cottage cheese? Even plastic containers can have dreams...


  • Clean plastic food containers make great toys for your toddlers or preschoolers. Give them a few plastic containers and lids, a big box or two turned upside down for a kitchen "counter," and a couple of sturdy utensils and let them cook away. Kid-sized aprons will add to the fun. Set up the play kitchen near your real kitchen, if you can, and let them cook while you do.

  • Use plastic food containers to store leftovers in the freezer. The smaller sizes are perfect for freezing an individual serving of whatever you happen to have leftover. If you don’t have time to prepare your lunch, just grab a container out of the freezer and let it thaw during the morning. A quick reheat in the oven or microwave will give you a warm lunch, and you can wash out the container and take it home to use for the same thing again.
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27
Aug
2008

Seasonal Is Better
And better for you. Yes, you can have strawberries all year round, but they are much better and actually special when you wait for the first local crop to show up at the farmer’s market. They’ll taste better and be better, because they will get to grow locally and ripen in the sun, to be picked only hours before you bring them home. That’s food that is good, seasonal, and sustainable.

Seasonal Fruits
September approaches, and it’s still a time of lots of fresh, juicy fruit. Here is what you can expect to see available in September: raspberries, blackberries, strawberries, plums, apples, and pears should all be available and fresh. Look for them to be marked down at your local grocery store, or check for them at the farmer’s market. Look for a pick-your-own farm in the area and plan an apple picking expedition. Come home and make apple pies.

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22
Aug
2008

Cilantro is a love it or hate it kind of herb. Its smell is distinct and strong, and if you're not used to it, can be very overpowering. My mom used to tell a story of going to eat in Indian food while visiting some friends in England. Here she is, this little Mississippi woman, sitting on cushions on the floor, about to eat out of a bowl with her fingers. The waiter brings over a dish of diced cilantro and her friend says, "Oh, you'll love this, it makes the dish so-o-o-o good," and then sprinkles a big handful over Mom's food. Mom had a hate-it relationship with cilantro for a long time after that meal. It as the first time she had ever tasted it, and that night, even a little would have been too much.

Fortunately for me and my later Indian, Chinese, and Mexican cooking endeavors, Mom gave cilantro another chance and learned to love it. She started using it (in small doses) to flavor curry and salsa. She got braver and added it to soups, enchiladas, dip. There was no going back.
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