Dear MOTHER: February/March 2011

Reader letters about excellent recipes, guns and emergency kits, green funerals, grass-fed beef, green tomatoes, renewable energy ROI, and more.


| February/March 2011



butternut squash lasagna

This lasagna is a delightful dish for a family dinner or fall potluck.


PHOTO: ROGER DOIRON

With every issue of MOTHER EARTH NEWS, our goal is to create a magazine loaded with useful projects, ideas and advice to help you live a more self-reliant, sustainable life. Your feedback, via letters and online comments, is invaluable. Concerns about food quality and safety seem to have increased over the past year or so, and you folks have offered compliments on recipes we’ve published in recent issues, especially those in Cozy and Comfy Fall Recipes. We’ve decided to expand our coverage with a new department, Real Food, which debuts in this issue. We invite you to submit your best recipes, cooking tips and regional and seasonal favorites for possible inclusion in future issues. And, if you haven’t already, sign up for our free, biweekly Food & Gardening e-newsletter.

Learning About Sustainability

I’m a single mother raising three kids. My amazing father paid off my 10 acres of land, which has put me in a great position to stay home with my kids while getting my farm off the ground. I love your articles and read each issue cover to cover when it arrives. I’m a city kid, so I’m learning from the ground up. At this point, I’m selling starter plants and veggies at local farmers markets. I’m hoping to put a commercial kitchen in and get my milking barn up to a grade-A dairy to sell fresh goat cheese. I’m trying to do all this without borrowing money, so it’s one step at a time — each step paying for the next. Your magazine has taught me so much. Thank you.

Sally Upton
Red Bluff, California


My Favorite Vegetable Dish

I want to comment on the Butternut Squash Lasagna Recipe (Cozy and Comfy Fall Recipes). What an amazing meal. The only things we did differently were adding a pinch of cardamom to the sauce and making our own pasta.

I’m not a vegetarian, and I never thought a vegetable dish could be satisfying and comforting. The recipe is now one of my favorites. I felt so happy eating it that it literally made me smile. I can’t wait for the next covered-dish event at church.

Crystal Morris
Brooksville, Florida





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