This week's Urbivore's Dilemma: Hosting the biggest dinner party ever in my tiny Brooklyn apartment, and getting sentimental about heirloom cast iron skillets.
Watch the Today Show -- and me! -- break down the issue of SunChips' new and noisy biodegradable bag.
Making pesto for the first time, learning how to pickle, discovering panzanella, and improved self-esteem. All part of the territory for this CSA shareholder in week 10 of a take-out eater's transformation into Community Supported Agriculture fiend.
A takeout eater turned farm-fresh foodivore takes her vegetables on vacation and tries to figure out where to compost their remnants. Should she get a worm bin? Weigh in!
Eight weeks down, 21 more to go for this takeout eater turning into a local, seasonal CSA adventurer. One who was feeling distinctly yellow this week.
A former latch-key-kid-turned-takeout eater discusses harmony and chaos in the kitchen.
According to Annie Leonard, your “bathroom is a minefield of toxics.” Check out her new video The Story of Cosmetics.
This week’s bounty.(Jennifer Prediger photos) Welcome to week 6 of my adventures as a veggie box subscriber, which I’m chronicling in this Urbivore’s Dilemma series. This week I had an epiphany about my Community Supported Agriculture membership. I think I may have found a way to slow down time with vegetables! The vegetables in this new CSA box time machine included onion, lettuce, summer savory herb, peas, Swiss chard, and raspberries and plums, too. Egg salad and kohl slaw deliciousnessNow how did these ingredients expand time itself? Time is a scarce commodity in New York. Somehow to me, it seems …
Raspberries, currants, snap peas, lettuce, mint, and fennel showed up this week.(Jennifer Prediger) It’s Week Five of CSA living, which I’m keeping a journal of here in this Urbivore’s Dilemma series. This week’s CSA share gave me a taste of the plenitude of summer with raspberries, currants, snap peas, lettuce, mint, and fennel. I had a rough experience last time, with watery mushrooms and slightly charred mustard greens. But this week things were exponentially improved. Thanks to you readers for recipe suggestions and encouraging me to keep moving forward with the joy of cooking. I even got a wonderful offer …
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