Real Food

Learn how to find fresh, seasonal and sustainable foods. Plus, healthy real food recipes.

Taking on EWG's 'Dirty Dozen' List: Considerations For Kale and Pesticide Safety

By Laura Berlage, North Star Homestead Farms

Kale just was added to the "Dirty Dozen," but is it really kale's fault? I'll unpack the story and show how we can eat (and grow) beyond the ills of the agribusiness approach to growing our food.


Understanding Clean Wine Designations

By Kurt Jacobson

An article clearing up the different types of clean-wine designations.


Winter Squash: Instant Pot or CrockPot

By Blythe Pelham

Life is fluid and schedules can be hectic and unpredictable. For flexible and adaptive recipe ideas using the incredibly versatile winter squash, read on.


Use This Scalable List to Build an Emergency Food Supply

By Carole Cancler

Create an emergency food pantry containing shelf-stable foods for use in the event of a natural disaster or power outage. The list is scalable to households of any size. Better still, it suggests canned, dried, and pickled foods that you already buy or preserve at home.


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Rich and Creamy Almond Milk

By Lyndsay Dawson Mynatt

Try this easy and waste free recipe for homemade almond milk.


Homemade Chocolate Hazelnut Pudding

By Corinne Gompf, Heritage Harvest Farm

Learn how to make delicious homemade pudding with these simple ingredients.


Re-hydrated Pasta

By Susan Gast

An interesting question regarding re-hydrating pasta for "faster pasta prep" came from Lori of Illinois. Read her results and Nick's nutritious lunch tip!


Why I Ditched a Food Processor for a Mortar and Pestle, with Recipe for Garlicky Seed and Spice Paste

By Jonathan Carr and Nicole Blum, Carr’s Ciderhouse

Make the most flavorful and creative pastes and sauces without electricity. A mortar and pestle provide people-powered pulverizing that connects kitchen tasks to tradition, but is aided by good technique.



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