Real Food

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

Parmesan-Olive Bread

By Wendy Akin

Recently, I tasted a little sample of a Parmesan bread at an upscale store; it was so bland, I couldn’t taste any parmesan in it. So, I made my own version of the disappointing bread I had sampled. Mine really tastes of the parmesan and has the added flavor interest of the olives. It will be ideal on a cheese platter, perfect for a turkey sandwich, or with any pasta meal.


Orange Mulled-Whiskey Cider

By Sue Van Slooten

When the winds begin to howl, and Christmas music plays in the background, this is the time of year for a hot (spiked) cider drink.


Salmon Recipe and a Delicious Holiday Tradition

By John D. Ivanko, Inn Serendipity

As we head toward the Winter Solstice, it's time to this recipe for Salmon en Papillote with Grand Marnier Orange Beurre Blanc, straight from our five-course traditional French Christmas Dinner at the L’ecole de la Maison cooking school at the Osthoff Resort. The cooking school is a memorable treat for any farmstead chef. The dish is perfect for a holiday meal with family or friends.


Brining Turkey During the Holidays

By Sean and Monica Mitzel

Well, here we are, in the midst of the holiday season. One of our favorite aspects of the holidays is gathering with family and friends and sharing an abundance of food. Fortunately we have a couple of beautiful turkeys we raised sitting in the freezer for a couple more feasts for the year. Turkey is certainly one of the highlights of our feasts and brining your turkey makes it even better!


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Sustainable-Skills School Target of Misguided Animal Rights Campaign

By Natalie Bogwalker, Wild Abundance

Wild Abundance, a woman-led school committed to teaching skills for sustainable living in Barnardsville, N.C., has recently come under attack, facing a fierce campaign of harassment from a national misguided animal rights organization The protesters have targeted this small, rural school because of a class in which a single sheep will be harvested, for educational purposes and as part of a weekend intensive focusing on meat preservation for small-scale family farms.


Cooking when Living Off Grid

By Aur Beck, Advanced Energy Solutions Group

When living off the grid, you have a few options for cooking: cooking with a campfire, solar oven, propane (small portable), and full-sized with a wood stove or oven. I talk about a few options here.


How to Cook Corn in a Cooler

By Ann Katelyn

What is cooler corn? Well, it’s corn that’s been cooked in a cob inside of a cooler! Making corn in a cooler is an excellent way to serve a large crowd where any other size of pot would just not be enough. Through this ingenious method, you can cook a lot of corn at once even if you don’t know how much you would need to cook for the crowd.


Considerations for Drinking Raw Milk and the Threat of Leucosis and Johnes Disease

By Steve Judge, Bob-White Systems

Milk is food. Commercial dairy farmers are under so much pressure to increase milk production and cut costs that they often overlook that fact. When you are selling your milk directly to your customers, it is extremely important to pay attention to and be knowledgeable about milk flavor, shelf life and safety. This post will outline each.