Real Food

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

Hearty Italian Minestrone Soup Recipe

Get your daily dose of vegetables in a hearty classic Italian favorite.

Sausage-Potato Bake Recipe

Whip up an easy casserole dish that the whole family will love.

Have Pumpkins? Have Cake!

By Susan Tipton-Fox

Great ideas for using up stored pumpkin. Also, tips on which varieties are the best to grow and why. We are including our recipe for Pumpkin Cake.

Boost your Sales: Five Insider Tips from a Farmers' Market Manager

By Lisa Kivirist

Farmers' markets can be an easy on-ramp to start selling your fresh produce, pastured meats or cottage food products, but how can you ensure your items stand out? Catt Fields White, San Diego Farmers' Market Manager at several farmers' markets, has seen it all and offers some advice to get you on the fast track to market success.


Iowa State’s New Organic Milk Testing Method

The New Food Economy

Your “grass-fed” milk may not be as organic as you think, but new technologies might be able to fix that.

Cook Mess-free Corned Beef with Sous-vide Method (with Bonus Recipe for Corned Beef Hash)

By Wendy Akin

The only part of corned beef I’ve never liked was emptying the big pot full of greasy cooking water. Last year, Jacques Pepin casually mentioned cooking corned beef sous-vide. Eureka! Problems all solved and corned beef is more often on the table. Here’s how you do it.

Artisan Baking: Five Ingredients for a Successful Baking Business

By Lisa Kivirist

As the local food and farm-to-table movement expands, the time is ripe to create your own self-employed livelihood and business. Are you a homesteader who loves to cook, baking up hand crafted items, like scones, muffins and artisanal breads? Learn from lawyer turned bakery entrepreneur, Joanne Sherif, as she shares her inspiring story of launching Cardamom Café and Bakery in San Diego and finding her life's passion, one croissant at a time.

Homemade Cordials are the Best: With Recipe for ‘Quarante-Quatre’

By Wendy Akin

Quarante-Quatre (translates to forty-four) is a very traditional French cordial. You’ll also find it, or variations of it, where French people have settled. It combines fresh orange and coffee, a classic marriage.

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