Real Food

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

Goose Fat is Pure Gold in the Kitchen

By Andrea Chesman

Every once in a while, I buy myself a goose. Goose meat is good — it tastes like duck. Goose bones make a fine stock; goose liver, a fine pâté. But I buy the goose for the fat, which is pure gold. Rendered goose fat is a delicious cooking fat, but cooking a goose can be challenging.


Delicious and Savory Turkey Pot Pie Recipe

By Lindsay Williamson

Turn your leftover Thanksgiving and Christmas turkey into this mouthwatering turkey pot pie.


Rumtopf Crock with Organic Fruit for Christmas Food Gifts and Desserts

By Mary Lou Shaw

“Rumtopf” refers not only to the crock but to its contents. Rumtopf is a fermented blend of fruit, sugar and rum. It is traditionally made with fully-ripened fruit of the season, when fruit is its most flavorful. Each fruit is layered into the rumtopf as it comes into season. Making rumtopf from your own organic fruit creates delightful Christmas food gifts and desserts. Learn about this German tradition including how to make make, store and eat your own rumtopf!


Warm Up with Crunchy Homemade Granola and Creamy Porridge

By Mary Ann Reese

When I make Breakfast Oat Porridge, I like to add homemade crème fraîche for that unique creamy texture and taste. The secret to making a delicious breakfast porridge is to cook the oats in milk instead of water.


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Kraut, Kale and Vitamin K

By Kirsten K. Shockey

Winter salads require a different approach than the light, buttery spring greens, or the fresh sweetness of summer tomato salads. I find that a marinated kale salad adds that fresh green that we all crave so desperately and yet stands up to the rich warm casseroles and stews that we are eating. In this recipe, I use kraut to soften and marinate the kale adding both flavor and probiotics. What I didn’t realize is that this salad is also rich in Vitamin K.


Growing a Food Business to Become More Self-Reliant

By Susan Tipton-Fox, The Mushroom Hut @ Fox Farms/Micro Dairy

We'll give you some ideas on what a food business is and how it could help you become more self-reliant. We'll provide some information on how to find out what your state/county requirements are and how to meet those!


Einkorn: Wheat for the Gluten Sensitive?

By Lindsay Williamson

As an avid baker, I’ve spent years in pursuit of mastering all types of breads, pastries and other savory, comfort foods that include wheat as a major ingredient; so you can imagine how I felt upon realizing that my digestive problems seemed to coincide with consuming products made with commercial wheat flours. Meet Einkorn, the ancient wheat that may offer hope to people with wheat sensitivities, and learn my bread baking recipes using this ancient wheat variety.


Labeling Genetically Modified Food

By Shelley Stonebrook

The 2016 “National Bioengineered Food Disclosure Standard” sets national guidelines for labeling GM ingredients; however, many believe the guidelines are too obscure.




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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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