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http://thelocalcook.com
In Simply Me, I will share my experiences as I cook through all the recipes in Simply in Season. Through this process I hope to discover simple ways of preparing local, healthy foods and learn more about nutrition, sustainability, and how our eating choices impact the world.
“Cancerous is exactly the state of our twenty-first-century global food empire. Whither concentrated orange juice, thither the vast, unmeasured apparatus of commodities markets, shipping fleets, wholesale buyers, and shopping carts.” p. (read full article)
One of the things I love most about my CSA is the Yahoo Group where members post tips and ideas for using the vegetables we get in the share. Last week fellow member Kathy Simon share her list of kitchen “must haves.” She let me share it (read full article)
DH is such a sweetie! He put in a garden bed for me this weekend and also helped fence in the garden area to keep the bunnies out. The bunnies have eaten my beets and carrots but the peas survived. The bag garden is working well for them, but after t (read full article)
School for Working Girls in Bangladesh In 2004 I had the privilege of visiting Bangladesh. I had just started working for the international relief & development organization for which I still work. In high school I had gone on a youth group missi (read full article)
FINALLY! You can now expect lots more recipes. As I said before, it’s been pretty hot and chilis and stews were just not appealing. But now I have lots of glorious green to play with! So what was waiting for me when I arrived at pickup? Scallio (read full article)
Is it just me, or are there TONS of resources out there for saving money? *Cough cough* Real Food on a Real Budget ad on your right. Frugal blogs galore. And, there are lots of “how to cook” e-courses floating around. Yet my biggest stum (read full article)
I have eaten the berries that I bought at the market with which I was going to make you a nice pie Forgive me they were so fragrant so sweet and divine ~ Inspired by William Carlos Williams No related posts. (read full article)
L to R: Jolon of http://savvychicsavings.com, me, and Megan of http://whatmegansmaking.com You might have noticed I’ve been a bit lax in the recipe department this week. I’m just waiting for my CSA to start this coming week (woo hoo!) so I can di (read full article)
(the following tips are my own and not from the book pictured above) 1. Participate in a CSA. And use ALL of it. Many people balk at the sight of the up-front costs, but we’ve found it is a deal if you can eat all of it. It does take some prep (read full article)
Happy Memorial Day! This weekend was one of mixed emotions. On Saturday we met some of our friends in Traverse City who ran the Bayshore Marathon and went wine tasting on Old Mission Peninsula. We stayed at my father in law’s property, which i (read full article)
Today I’m re-posting and updating an article I wrote back in December. It’s a topic that’s been on my mind in preparation for this Saturday’s post on the Food & Faith Challenge–the topic is Money! Check back on Satur (read full article)
In honor of Big Binder’s celebration of Michigan week, this week’s Top 10 List is Reasons I Love Michigan. And since this is a food blog, I made the top 5 food-related. 1. Our Wineries. There actually a few different areas that are known (read full article)
The last couple of days I went to way too many drive thrus. I had to drive four hours to do a church presentation, spent the night, then got up the next morning to drive four hours back home. I feel awful. That will teach me to eat so much junk. Funn (read full article)
Last night I participated in my second Taste & Tweet event featuring Michigan wines. This is quickly becoming my favorite way of finding new wines. First, let me explain what a virtual wine tasting is. No, it’s not pretending to drink wine, wh (read full article)
I’ve blogged before about my dilemma with storing bulk flour and such. I finally found my solution–plastic containers from Gordon Foods. They are professional food grade, and super inexpensive. Yay! I bought a label maker so I can keep ev (read full article)
One of the reasons that I try to eat at locally owned restaurants, and cook with local ingredients, is to support my local economy. I live in Michigan, a state that has been hit hard by the downturn. Many people think of Michigan as one big overgrown (read full article)
Today I’d like to introduce what I hope will be come a regular feature, Pantry Essentials. As a new cook, I keep reading that having quality ingredients on hand are necessary. But what does quality mean, and what ingredients do I need? I’ (read full article)
So, what does The Local Cook do on her day off? Today was a splendid example. DH and I wanted to go out to eat, so we headed out to Gaia’s for breakfast. Unfortunately it was closed, since it was New Year’s Day. What restaurant is closed (read full article)
Seems that everyone is doing it, so I’ll jump in. Keep reading, though, I have a fun announcement at the end. My Foodie Resolutions I will eat as locally as possible within my budget. I will drink only local wine even though the three buck chu (read full article)
Sometimes, I get so wrapped up in my project and searching out local ingredients, and just trying to eat as natural as possible, that I forget not everyone is like that. In fact, some people think I’m downright crazy and have too much time on my ha (read full article)
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