Real Food

How to find fresh, seasonal, sustainable foods, plus delicious, healthy recipes.

Insights on Food Sovereignty from Cuba

By Eugene Cooke, Grow Where You Are

Recently two members of the collective Grow Where You Are were selected to visit Cuba with FoodFirst.org on a food sovereignty tour. This exciting honor is still fresh in the hearts and minds of Nicole Bluh, Operations Coordinator and Maricela Vega, Agroecology Intern. Below each of them shares a bit of their reflections about local food systems and the people at the center of them.


'Chiffonade' Chicken-in-the-Garden Soup and How to Barter

By Hannah Wernet

In summer, which gardener hasn’t struggled to keep on top of the harvest and found the lettuces grown tall and inedible? The French have a soup called ‘chiffonade’ which is made with lettuce, and my mother-in-law let me in on a secret: she makes it with bolted lettuce. It may sound a little strange to cook lettuce, but don’t be discouraged, it is wonderful in this soup.


Whole Hog Smoking

By Steven Raichlen

Whether suckling pig or boar-sized beast, smoking a whole hog is the iconic, pièce de résistance of barbecue.


Freezing Corn and Berries

By Celeste Longacre

Taking a little time to freeze some corn and berries this summer can not only save you some serious money, but it can make your winters much more pleasant. Here's how to freeze berries and freeze corn for year-long food security with summer flavor.


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Easy Greens and Fruit Smoothie Recipe

By Dede Ryan

I used to think I needed a fancy juicer and special ingredients to make a smoothie. Not so. I pulled out my old blender that I hadn't used since my margarita days a decade ago. Then, I poked around in the fridge to see what kind of fruit was on hand. I clipped some lettuce from the garden, added water and cinnamon and — voila — a terrific smoothie, easier than pie.


Make the Most of Blueberry Season with Blueberry Preserves and Dehydrating

By Wendy Akin

Blueberries are a superfood — one of the fruits highest in lycopene and antioxidants. Take advantage of their season and stock up. They do very well in the dehydrator and make scrumptious preserves to dollop on plain yogurt, slather on toast, or to fill quick little tartlets. This is a very thick, low-sugar preserve, very different from the Sure-Jel type.


The Beauty of Imperfect Fruits and Vegetables

By Kurt Jacobson

What needs to happen is a change in attitudes. Such a change is not coming soon enough to your favorite grocery store. If more of us buy imperfect-looking produce, grocery stores will be able to change our dependence on harsh chemicals used to grow perfect-looking fruits and veggies. It’s up to all of us to support the imperfect produce movement and bring back taste, nutrition and a healthier planet. How will you vote?


Baking Bread in a Toaster Oven

By Wendy Akin

Two years ago, I bought this little toaster oven, and I think it paid for itself the first year in energy savings just to bake up a pizza, a potato, or small casserole. And I discovered that it does a fine job baking fresh bread. The day before, I stir up some simple dough, enough to bake up my choice of a pizza, burger buns, or 2 ficelles (mini baguettes), a small fougasse, or ciabatta or focaccia — all without heating up the kitchen.




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MOTHER EARTH NEWS FAIR

Aug. 5-6, 2017
Albany, Ore.

Discover a dazzling array of workshops and lectures designed to get you further down the path to independence and self-reliance.

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