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lunch: spiced lentils with peppered baked brussels sprouts and yams
10yr
lunch: spiced lentils with peppered baked brussels sprouts and yams
snack time - apple peach sauce
10yr
snack time - apple peach sauce
Cured salmon with cucumber yogurt relish. Out of CSA supplies so headed to abc concina for lunch with @Johndcslc. Yummo
10yr
Cured salmon with cucumber yogurt relish. Out of CSA supplies so headed to abc concina for lunch ...
Fresh juice makes a great start to the day!
10yr
Fresh juice makes a great start to the day!
My lunch is smiling back at me! Nomnomnom!
10yr
My lunch is smiling back at me! Nomnomnom!
May
10
@Feedback Feeding 5k kicks off! A celebration of ways to reduce food waste
8yr Union Square Park
@sugardetoxme hosts as MC for the day!
@sugardetoxme hosts as MC for the day!
WHAT CAN I DO?
8yr
Joining the #FoodRevolution means that small steps can start at home, by learning how to cook a f...
Joining the #FoodRevolution means that small steps can start at home, by learning how to cook a few nutritious meals, getting your kids into the kitchen and supporting local food, or even advocatin...
  • Brianne School gardens need to be a staple!
  • JamieOliversFoodRevolution @Brianne agree! Some studies have shown that children who grow their own vegetables are five times more likely to eat them.
  • FarmerDave i second more growing! I've seen it in my own community. Kids and even adults who are part of the growing process have a different appreciation for the food they consume. It's like they treasure...
See all 7 comments...
Gazpacho
8yr Ladurée
MargaretG's post
Here's what 9,000 years of breeding has done to corn, peaches, and other crops - Vox
8yr vox.com
"Corn, watermelon, and peaches were unrecognizable 8,000 years ago."
"Corn, watermelon, and peaches were unrecognizable 8,000 years ago."
  • etsummer So interesting, looks like everything was small and hard. We've technically been genetically modifying foods then for thousands of years, no?
Chef Alex Raij: 'There’s not a loveless meal in the Basque Country' | The Splendid Table
8yr splendidtable.org
""I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," ...
""I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero."
  • Udi I took a trip last year to Basque country and the food was incredible.
  • DietID_TeamDietitians Love the description of piquillo peppers.
  • JenniferEmilson Love that region and the recipes that hail from it. How lovely that you were able to visit.