Grist | Topics | 63 Results

RESULTS		Results 1 – 25 of 63
Page:1 2 3
Headline	Author	Published	Section
Digesting Slow Food Nation A few thoughts on an amazing event -- and a recipe for a delectably slow-cooked pasta sauce	Kurt Michael Friese	04 Sep 2008	Chef's Diary
Say cheese: a sample of Slow Food Nation's Taste Pavilion. Photo: Russ Walker It's going to take me more than just a few days to fully understand the effects and implications of the first Slow Food Nation, held in San Francisco over Labor Day weekend. The brain power on display was impressive enough: Wendell Berry, Vandana Shiva, Michael Pollan ...
Topics: advice, Chef's Diary, food, green living, recipe, Slow Food Nation (all these topics)

Summer Pudding Chronicles With berries and bread, you can make a delectable summer pudding	Roz Cummins	28 Aug 2008	'Tis the Season
For years, I've drooled over photos of summer pudding -- a traditional British dessert that's the same deep blue and purple color as a serious bruise. Summer pudding features a little bread and a lot of berries, and Massachusetts, where I live, is known for its delicious late-summer harvests of raspberries, blueberries, etc. One of these summers, I've long thought to myself, Olde ...
Topics: food, green living, recipes, Tis the Season (all these topics)

Put Up or Shut Up When the tomato harvest gets out of hand, the tough get canning (and drying and freezing, too)	Kurt Michael Friese	21 Aug 2008	Chef's Diary
Too much of a good thing? Photos: Kurt Michael Friese For a tomato-loving gardener, what's the only thing more frightening than a failed crop? Try an overabundant one. You become terrified that any of these jewels will go to waste. The specter of fruit flies congregating on the compost heap brings regret of over-ambitious spring garden planning. Even ...
Topics: Chef's Diary, food, green living, recipes (all these topics)

The Height of the Market The dog days of summer mean bountiful farm stands and spicy salsas	Kurt Michael Friese	07 Aug 2008	Chef's Diary
This is the time of year we flatlanders pine for the snows of January, when it's a full 100 degrees colder than it is right now, and all the humidity is frozen to our windshields. August in Iowa may be unbearable for humans, but vegetables love it -- the hot, sticky dog days bring us sweet corn (different from the "field" corn that feeds confined hogs and ethan ...
Topics: Chef's Diary, food, green living, recipes (all these topics)

From Vegan to Hog Butcher Getting to the meat of the matter with Boston chef Jamie Bissonnette	Roz Cummins	31 Jul 2008	'Tis the Season
Jamie Bissonnette. In my most recent article, I described my experience attending a hog-butchering workshop led by Boston chef Jamie Bissonnette. He mentioned during the workshop that he had been a vegan when he was younger. I wanted to find out more about what would make someone change his eating habits so dramatically, so I set up an interview with Jamie to talk about the i ...
Topics: food, green living, recipes, Tis the Season, vegetarianism and veganism (all these topics)

Meals on Wheels After a mass bike ride across Iowa, a slow-food chef picks up the pace	Kurt Michael Friese	25 Jul 2008	Chef's Diary
Do the ride thing. Photo: David Wade Every year for the last 36, Iowa plays host to a unique event. At the beginning of the last full week of July, more than 15,000 people dip the rear tires of their bicycles in the Missouri River -- and seven days and about 450 miles later, they dunk their front tires in the Mississippi. That ceremonial immersion draws to a close a ride that ...
Topics: bikes, Chef's Diary, food, green living, recipes (all these topics)

Confronting Your Inner Carnivore If you're going to eat meat, you can't shy away from the whole beast	Roz Cummins	17 Jul 2008	'Tis the Season
Ready to meat its maker. A few months ago, I decided to force myself to confront issues surrounding meat-eating head on -- so to speak -- by attending a hog-butchering class. Taught by Boston chef Jamie Bissonnette of KO Prime and offered through the Chefs Collaborative, the class focused on utilizing the whole animal, from head to tail. As usual, I was beset by the ...
Topics: food, green living, recipes, Tis the Season (all these topics)

Just Like Granny Used to Make Simple cooking can produce delicious results -- like old-fashioned Austrian pancakes	Kurt Michael Friese	10 Jul 2008	Chef's Diary
Get cooking, sonny. Too many people in this country have been sold a bill of goods. They've been tricked, flim-flammed, conned, and hustled. They've been bamboozled into believing that food comes wrapped in plastic from the freezer at the nearest Walmart. They've learned to believe that cooking is a chore -- like laundry or washing windows -- to be ...
Topics: Chef's Diary, food, green living, recipes (all these topics)

Good Home Cooking How author Betsy Block convinced her finicky family to mend their dietary ways	Roz Cummins	03 Jul 2008	'Tis the Season
In her new book The Dinner Diaries: Raising Whole Wheat Kids in a White Bread World, Betsy Block writes compellingly about trying to feed one's family and oneself in a nutritious, sustainable, economical, and harmonious way -- and dealing with various likes and dislikes within the family dining unit. Betsy Block Photo: Andrew Pockrose I imagine reviewers will liken the expe ...
Topics: books, food, green living, interview, parenting, recipes, Tis the Season (all these topics)

Sea, Smoke, and the Grape Three guidebooks for a dream vacation at your dining-room table	Tom Philpott	01 Jul 2008	Grist Feature
Eat your way around the world, without leaving home. If you had to choose one place in the world to go for a summer break, where would it be? For me, it would be a place I stayed once in Puglia, at the heel of Italy's boot. In 2003, my friends and I spent a week at an agriturismo operation -- a working organic olive farm that doubled as a kind of low-key rural hotel. Our quart ...
Topics: books, food, green living, recipes, travel (all these topics)

Flood, Sweat, and a Good Trout Mousse Iowa's chefs and their farmer-suppliers get busy recovering from disaster	Kurt Michael Friese	26 Jun 2008	Chef's Diary
Roads and restaurants may be closed, but Iowa is getting back on its feet. Photo: Kurt Michael Friese The weather here in Iowa City has been gorgeous for more than a week. Is Mother Nature trying to make amends? While she smiles on us, she's still causing trouble for our friends to the south. The horrendous flooding continues, breeching nearly every l ...
Topics: agriculture, Chef's Diary, food, green living, recipes, severe weather (all these topics)

Get thee to the farmers market Now's the time for scapes and green garlic	Tom Philpott	20 Jun 2008	Gristmill
Food headlines hardly bring comfort these days: tales of lost harvests, hunger riots, agrichemical runoff, tainted pork and tomatoes.�A society's foodways surely reveal something about its quality of life. From studying the industrial-food system, as I do, it's easy to conclude that we live in a brutal culture: content to destroy the ecosystem, exploit labor, and torture animals to produce unhealthy but profitable food. When such dark musings grip me, I try to remember ...
Topics: farmers markets, food, gardening, local food, recipes (all these topics)

Brown is the New Green Food Network star Alton Brown adds a pinch of sustainability to the pot	Roz Cummins	19 Jun 2008	'Tis the Season
Alton Brown: Boy meets salmon. Photo: Studio Chambers The Portola Caf� and Restaurant, the fine-dining venue within the Monterey Bay Aquarium, is an airy, light-filled space surrounded by windows on three sides. The soothing, understated interior showcases a breathtaking view of Monterey Bay, where one can watch otters wrap themselves in kelp while cormorants swim and dive ne ...
Topics: celebrity, food, green living, interview, oceans, recipes, Tis the Season (all these topics)

Humble Pie As storms rage on the prairie, strawberries and rhubarb bring comfort	Kurt Michael Friese	12 Jun 2008	Chef's Diary
A bright spot in the storm. Gaia has been hard on us prairie-dwellers lately. A dear friend who's the director of the area's largest CSA lost her 102-year-old barn to a storm this weekend. Swelled with recent rains, the Iowa River has been raging, sloshing toward levels never seen before. Fortunately, my restaurant sits on high ground, so if the floods reach us here, you'll see ...
Topics: food, green living, recipes, severe weather (all these topics)

Red, White, and Green A primer on organic wines, and a sweet way to bring them to the table	Roz Cummins	05 Jun 2008	'Tis the Season
Psst! Organic wine doesn't suck. About 15 years ago, a friend brought an organic wine to a dinner party I was giving. He explained to me that in addition to being made from grapes that are grown organically, organic wines don't contain any added sulfites (some sulfites occur naturally as a result of the fermentation process). Since I try hard to use organic products as much as I ...
Topics: food, green living, recipes, Tis the Season (all these topics)

Together at the Table Toward a civil, inclusive national conversation on food -- over a savory tart	Kurt Michael Friese	29 May 2008	Chef's Diary
As the date for Slow Food Nation -- the big sustainable-food conference scheduled in San Francisco this coming August -- draws near, I've been thinking about attitudes toward food in the erstwhile Fast Food Nation. Like a big pot of water that's been on high heat seemingly forever, our national conversation on food seems to be reaching a boil at long last. Slow F ...
Topics: Chef's Diary, food, green living, recipes (all these topics)

Fishing for Answers Lessons from a sustainable-food conference at the Monterey Bay Aquarium	Roz Cummins	22 May 2008	'Tis the Season
Information you can eat. Photo: Monterey Bay Aquarium/Randy Wilder A couple of months ago, I wrote about how the Monterey Bay Aquarium in California comes up with its wallet-sized cards -- the ones that tell us what seafood choices are sustainable. I got so interested in the topic that when I got an invitation to attend the aquarium's annual Cooking for Solutions conference, ...
Topics: food, green living, oceans, recipes, Tis the Season (all these topics)

Where the Wild Things Grow Got weeds? Reach for the food processor, not the lawnmower	Kurt Michael Friese	15 May 2008	Chef's Diary
Around this time of year, all the foodies in my neck of the woods are, well, in the woods. Spring and fall are the best wild food foraging times around here, and as if ol' Mother Nature knew our food prices were going through the roof and transportation costs skyrocketing, she's brought us a cornucopia of wild edibles out there, free for the taking. Nettles, how sweet thy stin ...
Topics: Chef's Diary, food, gardening, green living, recipes (all these topics)

Liquid Gold How to use extra-virgin olive oils, from the extraordinary to the merely wonderful	Roz Cummins	08 May 2008	'Tis the Season
I met with my friend, chef Didi Emmons, on a recent spring morning for breakfast in Harvard Square. We met at the Hi-Rise Pie Company, where we bought a loaf of potato bread and crept up the stairs to the little rooms filled with ancient chairs and tables. Peak oil. Didi pulled a dark green glass bottle from her rucksack. I wondered what the other patrons thought, since it wa ...
Topics: food, green living, recipes, Tis the Season (all these topics)

Spinach Doctor CSAs can transform Iowa's farm economy -- and take its sandwiches to the next level	Kurt Michael Friese	01 May 2008	Chef's Diary
Getting fresh. Here in Iowa, the farmers markets are just emerging from hibernation, and with them the CSAs. Community-supported agriculture is not a new idea, but it certainly has been gaining ground over the past few years as ideas such as "local" and "sustainable" migrate from the fringes to the center. For the uninitiated, CSAs operate a ...
Topics: Chef's Diary, green living, recipes (all these topics)

In My Salad Daze Here's a dressing that passes muster without cutting the mustard	Roz Cummins	24 Apr 2008	'Tis the Season
Now that spring is well and truly here, I can't wait for local produce to appear in the farmers' markets. In New England, that moment is still many weeks away, sadly, but at least now it seems possible -- unlike in the winter, when the farmers' markets I frequent show off piles of dirty snow, not heirloom tomatoes. I love to make and eat salad, so while I while away the weeks waiting for ...
Topics: food, green living, recipes, Tis the Season (all these topics)

Earth Daze in Kitchen An earthy recipe for treading lightly on earth and pocketbook alike	Kurt Michael Friese	17 Apr 2008	Chef's Diary
As Earth Day approaches this year, it seems that people are thinking more about food's price than its ecological footprint. A simple trip to the grocery store tells the same story we've been hearing on the news: it's getting more and more expensive to feed ourselves. The morel of the story. I've been thinking a lot about food prices, too. After holding off for almost a yea ...
Topics: Chef's Diary, food, green living, recipes (all these topics)

Going With the Grain While food prices rise, here's a stick-to-your-ribs pasta dish that won't cause sticker shock	Roz Cummins	10 Apr 2008	'Tis the Season
Every time I go to the supermarket lately, I get sticker shock. Why is it suddenly costing an arm and a leg to keep body and soul together? Part of the explanation lies in recent developments at the gas station. Skyrocketing fuel prices translate to higher costs for growing and transporting food -- and higher retail prices for us. Then there's the biof ...
Topics: agriculture, food, green living, recipes, Tis the Season (all these topics)

Spears of Spring The Age of Asparagus dawned in Roman times, but the time to eat it is now	Kurt Michael Friese	03 Apr 2008	Chef's Diary
Asparagus may be associated with spring, but there's nothing new about it. It's been gracing tables -- to the joy of some diners and the horror of others -- for at least two thousand years. In the earliest known cookbook, De Re Culinaria (circa A.D. 100), proto-foodie Marcus Apicius recommends pounding asparagus tips with black pepper, lovage, coriander, savory, onion, wi ...
Topics: Chef's Diary, food, green living, oceans, recipes (all these topics)

Fish Stories How the Monterey Bay Aquarium makes its safe-seafood list -- plus a seafood recipe you can feel good about	Roz Cummins	27 Mar 2008	'Tis the Season
When it comes to safe seafood, the list-makers don't horse around. Photo: SqueakyMarmot Back in the late 1990s, I happened to attend an exhibit at the Monterey Bay Aquarium in California called "Fishing for Solutions." The experience profoundly changed my attitude toward seafood and the supposedly limitless abundance of the sea. The exhib ...
Topics: aquaculture, fishing, food, green living, oceans, recipes, Tis the Season (all these topics)

Page:1 2 3		Results 1 – 25 of 63

Stories About: recipes