Eat it – Wear it – Regenerate it
For those of you in the region looking for some hearty sustenance for mind and body, I’ll be speaking here on Nov 4: This year the Savory Global Network, made up of the Savory Institute and its Network of Hubs, is broadening the availability of their annual conference, taking place on October 28th in Boulder, Co, by hosting local hub […]
The Open Flag
OPEN flags are like babies. They change you for life. Just as pregnancy hormones alone started unraveling the do-good school girl in me, causing me to suddenly challenge doctors, stare down speeding cars when I approached a cross walk or stand up to pushy people; so too did the mere knowledge that the OPEN flag […]
Naked Short Ribs
I was all about efficiency this week. I lit my grill to sear a steak for lunch, then used the flames to sear the cuts I would braise later in the week. Feeling flush with short ribs, and remembering how delicious short ribs were off the grill while studying asado techniques down in Argentina, I decided to combine two traditions […]
Customer Service
There is no Pepsi in our cooler. We offer regionally-made kombucha. There are no Snickers bars on our counter. We bake fresh pie every morning from local fruit. We don’t fry eggs to order. We can’t grow enough eggs to supply our local customers’ demand for fresh eggs as it is. We don’t sell sandwiches. The […]
Link-Ta-Touille
My life these days centers around ratatouille. It’s easy, it tastes great hot or cold, leftovers are fabulous in a bone broth soup, and it’s easy to pull the flavors in any number of directions: let the veggies shine on their own with a little olive oil, salt and pepper, or pull it in a […]
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