sue dick





| Next
1 | 2 | 3 | 4 | 5


6/11/2012
making a serviceable yarn from your sheep's fleeces
6/8/2012
Taking your sheep's fleeces to a finished yarn product ready for your winter projects
7/17/2012
the head doesn't always rule the heart, even during drought
7/30/2012
Loading cattle isn't fun, but it doesn't have to be (too) difficult
6/21/2012
A lesson learned in not counting your chickens before they're hatched
5/24/2012
First time assisting in a bovine malpresentation, out in the pasture, surrounded by the herd
7/2/2012
We're lucky to be able to live the way we do, even when we feel like we're melting
8/10/2012
When the farmer's away, the animals will play (safely, please!!). Preparing your farm for a farmsitter
5/23/2012
An average day of juggling responsibilities on the farm
6/4/2012
A Grade 1 group come through the farm for a tour
6/14/2013
My experiences with a reel lawn mower in a small urban neighborhood.
11/23/2013
In this blog we explore making your own ricotta and kefir, with recipes!
5/16/2013
A look at the advantages and disadvantages of “off-grid” and "grid-tied” solar electric systems.
6/27/2013
A home’s air-tightness is just as important as how much R-value it has.
4/11/2014
Some examples of passive solar design applied to homes in the southeast, where cooling, as well as heating, is a concern.
2/6/2014
Energy Star for Homes is a worthwhile green building certification with demonstrated market value.
11/2/2014
There are multiple philosophies that describe what characterizes a green home, but all have low energy loads in common.
4/25/2013
To me, the most important features of a sustainable building are not its technological wonders but its simple design features: common-sense strategies that should be incorporated whether the building becomes LEED certified, Energy Star certified, or is just trying to be environmentally friendly.
9/30/2011
Want to add some flavour to your breads? Here's two suggestions, one sweet and one savoury. Enjoy!
10/26/2011
Try something really unusual on your toast or English muffin: Tomato jam. And it tastes really, really good!
5/25/2011
Whether or not to use a bread machine really boils down to a matter of personal choice. This is a short guide of things to think about before you purchase one.
1/21/2013
Here's a hearty, creamy soup perfect in the winter. It's a delicious way to use any squash or pumpkin you may have frozen or put up in the fall.
6/13/2011
This is the second part of our foray into sourdough baking. Here are tips and insight on sourdough to make working with it even easier.
2/20/2012
Quick! Boil some water! We need bagels, and we need them now. In this post, we are going to make bagels, perhaps one of the weirder breads you can make. It's not hard, it's fun even, but different.
10/28/2013
This is about my first foray into cheese making.
5/8/2013
Have you ever wondered what is in an "industrial" doughnut?
8/5/2013
A basic, but oh so good, soup recipe that anyone can make.
5/30/2013
The great doughnut experiment begins.
6/25/2013
If you want a superior doughnut (or any product), start with the best.
10/8/2013
Sue Van Slooten shares her easy recipe for apple strudel— a delicious pastry of phyllo dough, apples, spices, and of course, butter.
9/11/2013
How to make spiced crab apples.
5/14/2014
Here I describe how to make a spring meal on the Big Green Egg. Also, I announce my new web/blogsite.
3/2/2011
A concise history on the subject of bread and yeast. This is about how it was developed, where it came from, and what we've done with it.
2/26/2013
Well-seasoned cast iron cookware is a joy to cook with.
12/1/2014
What is the true nature of artificial sweeteners? Are they safe? Read on and find out the latest on these questionable products.
10/15/2012
This is part 1 of my adventures in KAF Land, or King Arthur Flour, Norwich, Vt. If you want to go to baker heaven, this is the place to be. They have everything once could imagine for baking, and then some.
5/31/2012
Climate change is here to stay, with violent and unpredictable weather. This presents challenges to home gardeners, so is there a way to storm proof our gardens?
3/21/2011
The price of food and oil are interminably linked. We are seeing this in our trips to the supermarket: every time we go, it's more expensive. What's a body to do?
4/18/2011
Take an imaginary journey from the High Arctic to California, as we examine food insecurity, waste, hunger, and culture clash.
6/1/2011
When the power goes out for an extended period of time, what do you do? If you're properly prepared, you're life will be a lot easier cooking or baking your food.
6/26/2012
French Onion Soup au Gratin is a delicious, elegant soup, hearty enough for a meal in itself. Using your own homemade beef broth, you can create this soup for your family to enjoy at home.
12/17/2012
Christmas is just about upon us, and here's a very easy, quick and simple fudge recipe. You can embellish it any way you want with several options for fruits, nuts, and liqueurs. Your taste buds will thank you (not to mention friends and family).
11/15/2011
Here's your opportunity to win a dough whisk from King Arthur Flour. This odd-looking contraption does a fantastic job of mixing together all kinds of dough.
12/16/2011
You don't have to go to Italy to turn out an authentic Italian Panettone for Christmas. Here's how, so now you don't have to go to a bakery or supermarket to get one.
3/31/2011
It's Easter Time, and one's thought's naturally turn to Hot Cross Buns (at least mine do), those yeasty, spicy little treats with the cross on top.
6/14/2011
Using the Artisan Bread in Five Minutes a Day, technique and a few changes, you can produce a sourdough olive oil/rosemary type bread that is just heavenly.
8/3/2012
Looking ahead to September, it gives us all an opportunity to expand our horizons with furthering our knowledge and skill sets, baking and otherwise.
9/17/2012
Have you ever had leftover bread, but you don't want to throw it away or give it to the birds? Here's what you do: Panzanella. This Italian salad will throw your taste buds for a loop, and it all starts with leftover, stale bread.
5/11/2012
Part of gardening is knowing what to do with your veggies after you've grown them. Here, we will examine what to do with those pie pumpkins this upcoming Fall.
8/17/2011
This is a simple beginning recipe to use your sourdough starter to make biscuits. These biscuits will definitely have the sourdough "tang" associated with these breads.
9/12/2011
This is amazing! Pairing sourdough with beer and wine, 10-ince pancakes, what next? We're taking sourdough to the next level for breakfast, lunch and dinner.
4/25/2012
Where are we headed, vis a vis our food systems? Can we as individuals make a difference in our food? Yes!
11/18/2011
Our winner of the KAF dough whisk is Dea Keen, and here is her pizza dough recipe.
12/23/2013
These are buttery, not too sweet Dutch cookies with a yummy cinnamon sugar and walnut topping.
4/7/2011
This Easter bread will want to fly around your kitchen: it has wings! An Italian bread of historic proportions, the family will be delighted by this creation for Easter breakfast.
4/24/2014
Slightly sweet, wholesome and wonderful, toasted with butter or in a sandwich, oatmeal bread is my favourite.
4/7/2014
Here's how to make truly unusual whole grain bread, with delicious results.
7/21/2014
Your route to heaven can be paved with strawberries.
6/10/2014
Summer is about fresh, beautiful, and flavourful. Fresh produce, and oh yes, a yummy recipe for devilled eggs.
2/20/2014
There is a way to heaven, all you have to do is make San Francisco sourdough bread!
2/6/2014
After trying this super simple recipe, you'll never open a can of Campbell's again.
3/22/2013
Have you ever wondered why our food has become so industrialized? Where some of those chemicals that are in almost everything, came from?
5/11/2011
Here are some ways to make real pizzeria style pizza, complete with homemade crust, a choice of toppings and cheese, and two ways to make your crust. Plus, when you want to go all out for a pizza oven, a Big Green Egg might be your answer.
4/12/2012
A few years ago the ALBC launched its Heritage Chicken promotion; if you’d like to get involved, here’s what you need to know.
8/20/2014
Homemade ice cream is delicious, and with the help of new ice cream makers, quick, easy and fast.
9/12/2014
If you're overrun with cucumbers, here's a Scandinavian cucumber salad for the solution!
10/1/2014
This is the best comfort food recipe: sour cream coffee cake. Enjoy it with a great cup of tea or coffee.
10/30/2014
Modern, industrial agriculture as we know it today is running out of time, and it's much later than we think.
3/27/2012
Want a yummy, cheesy dessert for Easter that is definitely different, not to mention historic? Then try crostata di ricotta.
1/23/2012
This blog is called Breadcrumbs, because it brings together a diverse set of topics, including the patron saint of bread, sourdough, starters, yeasts, and a recipe for corn pancakes.
6/29/2011
Bread! hits the water on Lake Ontario while taking a week long sailing course. The Rosemary Olive Oil Sourdough was featured for dinner.
6/11/2011
This is a beginner's guide to getting started with sourdough bread making. With directions on how to make your own starter, or where to order some, this will get you on your way towards making some delicious breads, biscuits, pancakes or waffles.
7/19/2012
In an era of increasing volatility of the weather and climate, we need new coping skills. Preparedness is an important factor in dealing with bad weather events.
8/24/2012
How many people wonder (pun intended) about industrial white bread? A new book out by Aaron Bobrow-Strain shows that he has. It is a fascinating description of how white bread got to be where it is today politically, economically, and culturally.
4/18/2011
The further degradation of our societal food skills are examined here, with small town food craftsmen becoming an endangered species, in this case, my local butcher.
7/29/2011
If you want to have some wonderful food, great scenery by the ocean, lots of things to do, I have a place for you: Nova Scotia, Canada.
11/20/2012
If you just happen to need white dinner rolls for a crowd at Thanksgiving, here's the recipe. Also, check out some really cool contests and special offers from King Arthur Flour.
7/15/2013
Once reserved for the pizzeria, the calzone is possible to make in your own home.
3/10/2011
Get your St. Patrick's day celebration off to a great start with this wholemeal, authentic, Irish Wholemeal Bread.
2/25/2011
Stretching one's food dollar is an important issue in today's life. So is nutrition. Here, learn how to make healthy, nutritious soup and bread for lunch or supper economically. You might even come to love winter just to have soup and bread!
11/3/2012
This is part two of my visit to King Arthur Flour, the concluding blog of the four-day event.


| Next
1 | 2 | 3 | 4 | 5




Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.