By Kathryn Reed One of my favorite soups is my mom’s rice soup. I’ve just added another rice soup to my list of favorites. The wild soup recipe below comes from my sister, Tami, in Minnesota. When I emailed to say how yummy it was she said she made it the night before as well […]
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By Kathryn Reed “Voting with your fork” is a phrase author Jasia Steinmetz uses that resonated with me over and over again as I read “Eat Local: Simple Steps to Enjoy Real, Healthy & Affordable Food”. How we spend money on food does make a difference in what stores carry and restaurants serve. We have […]
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By Nancy Shute, NPR Working the night shift is bad for your health. But what if that’s because the food is so lousy? That’s the provocative question raised this week by the editors of PLoS Medicine, an online medical journal. Scientists have been making the case that shift work increases a person’s risk of obesity, […]
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By Western Farm Press Pesticide use in California rose in 2010 after declining for four consecutive years, according to data released by the Department of Pesticide Regulation (DPR). More than 173 million pounds of pesticides were reported applied statewide, an increase of nearly 15 million pounds – or 9.5 percent – from 2009. The increase […]
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By Kathryn Reed Eating a leftover cupcake from a 5-year-old’s birthday has made me want to keep her parents’ cookbook until I’ve made all of the recipes. Having neither made cupcakes from scratch nor being proficient in the world of vegan baking, I asked Jen and Bob if I could have the recipe for the […]
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By Kathryn Reed Three-foot wide aisles with shelves packed from floor to ceiling are not the ideal shopping conditions – for consumer or storeowner. That’s why Jon McElroy is moving out of the location Grass Roots has been in since 1973 and moving across the driveway to the old Blockbuster building. With 1,200-square-feet of retail […]
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By Barry Estabrook, Atlantic When is “USDA Organic” not organic? More often than you probably realize. The USDA keeps a “National List” of inorganic products that can legally go into foods labeled as organic. The casings for those tasty USDA Organic sausages can come from conventionally raised animals that have been fed antibiotics. The hops […]
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By Kathryn Reed Having the food source close by has always been important to chef-restaurant owner Mark Estee. Now it’s even closer. With the opening of Campo in Reno this fall, this is where he spends the bulk of his time. Estee made a name for himself when Moody’s opened in Truckee nearly 10 years […]
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By Kathryn Reed I had never heard of a cranberry bean before. My mom and sisters said just treat them regular dried beans. And while that is what to do with them, it didn’t answer the question: What is a cranberry bean? This is what I found on the Wise Geek website, “Cranberry beans may […]
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By Chris Macias, Sacramento Bee After a second year of unseasonably cool temperatures, the grape tonnage has been tallied and the results are ready. According to the California Department of Food and Agriculture, 3.3 million tons of wine grapes were harvested in the 2011 growing season, a 9 percent drop from the previous year. That’s […]
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