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.
Rich and Creamy Almond Milk
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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