Real Food

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

6 Ways to Supplement Your Food Pantry

By Tess Pennington

Now that it is summer, it’s the perfect time to get a garden growing to bulk up your pantry. In turn, this will get your mind on more sufficient ways of living.

Farm-to-Table Food Travel to Door County, Wisconsin: Part 1

By Lisa Kivirist

Door County has emerged as a food travel destination, reflecting the emerging trend of people seeking local, fresh and sustainable ingredients in the meals they eat, food products they enjoy and bottles of wine or other beverages they take home with them.

Fig and Walnut Bread with Gorgonzola Butter

By Wendy Akin

This Fig and Walnut Bread Recipe is a specialty of the Perigord region in France, where walnuts are abundant. I love to serve this bread with a Gorgonzola compound butter. This is not a light, airy bread — it is dense and substantial with fruit and nuts and makes a wonderful ham or turkey sandwich and would be perfect on a charcuterie tray.

Bone Broth Soup

By Celeste Longacre

Broth is a super-food. The benefits are coming to the fore now. Read on to discover how to make it.


Zucchini Bread Recipe

By Carole Coates

Looking for a fool-proof zucchini bread recipe that most everyone will love? I’ve got you covered.

Brandied Apple Jam

By Wendy Akin

Filled with tender chunks of apples in a brandy-and-vanilla-flavored jelly, this is an intensely flavored jam with a heavenly aroma. I’ve gone a little to the French style with brandy and much less sugar. It is definitely a more adult jam, but the alcohol rapidly cooks off, so don’t worry about letting the kids have some.

Take a Bite into Vegetable-Based Beyond Burgers with these Recipes

By John D. Ivanko, Inn Serendipity

With Beyond Burger from Beyond Meat, you can get the great flavor, taste and nutrition of a burger without ever having to take a bite into beef. Try these two recipes using fresh, local produce.

Homemade Deviled-Ham Spread

By Wendy Akin

There’s always a bit of ham leftover from a baked ham. I always save that last bit for future bean pots but sometimes there’s more than needed. That’s when I make up a tub of deviled ham spread. It’s something like the old classic Underwood that comes in the paper-wrapped can, but it’s better, fresher and I know exactly what’s in it.