What we’re reading
There’s so much great stuff happening online surrounding how we eat that we wanted to share some of the fun, delicious, and important posts we’ve come across over the last week or two.
Smoked White Bean and Ham Hock Stew -Heidi Rodgers discovers a new guest at her parties – “With a day to myself and on the brink of fall, I felt like pulling together a meal that said comfort and home. A meal that would be simple and flavorful with out much effort and leave me looking like I’m an amazing cook…I knew exactly which cookbook to grab (TENDER). Every time I flip it open I am inspired to get in the kitchen…the recipe’s are simple, flavorful and make my home smell incredible. That being said I’ve been pining for the day when I had an opportunity to make the Smokey White Bean and Ham Hock Stew…it just screams hearty, rich and delicious; and the weather was finally on my side. It was all that I had hoped for, with much less time at the stove than I expected. It’s one you can prep in 20 min. and check on in intervals. It came together easily at the end with a quick saute of the kale and the poaching of a couple eggs. It was a wonderful way to kick off the season! I will be hosting a dinner party with this stew as the star.”
An apple a day – The Full Circle Farm folks posted an adapted version of the Apple Relish recipe in TENDER. What a creative way to use an abundant resource here in WA!
Heirloom bread salad – Stacy Brewer is a Seattle local who writes about growing and cooking food right here in town. She put together an heirloom tomato bread salad with black peas that looks delicious!
Blueberry galette – Lynn walks us through her TENDER-inspired blueberry galette using frozen blueberries from a provider local to her in Sacramento. We’re all for eating seasonally and sometimes the freezer is the answer.
Chef Tom French – Changing the way we eat, one school at a time. An interview with Chef Tom French, founder and Executive Director of Experience Food Project, bringing about a cultural change in our schools, families and communities.
Repurposing Seattle food waste – Seattle tosses an estimated 5,600 tons of edible food waste every year and Sustainable Ballard is looking for ways to change that. They’re taking healthy, local food from the farmers’ market to the food bank. Seems so simple but someone has to do it!
Eradicating food deserts – “Building or altering thousands of markets, and creating other food access initiatives such as farmers markets, needs an aggressive push, and focused leadership at the local level.” Michelle Obama and the White House team’s goal to eradicate all U.S. food deserts by 2017 and some of the steps being taken.
Any suggestions? Please feel free to send us your way in the comments!
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