Green Cooking – Kitchen Efficiency Tips and Tricks

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Many of us spend a lot of time in our kitchens, but at what costs? Consider this:

* The kitchen uses the most energy of any room in the home.
* It can cost a lot of energy, time, and money just to make one meal, depending on how you make it.
* Outdated kitchen appliances can waste a lot of water and power; they can also produce large amounts of CO2 emissions….

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Homemade Bread with Pan Flakes? No, Thanks!

September 3, 2009 by  
Filed under Blog, Chemicals, Cooking, Front Page, Health

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The cooler weather we had early this week reminded me that I hadn’t baked bread in a while. Okay, I’ll fess up. I don’t make it from scratch anymore. Now I use frozen loaves that I thaw for a few hours in a warm oven before baking. They’re convenient, and they taste almost as good as the real thing. Of course, they have ingredients that I would never put into real bread — high fructose corn syrup, for example. But that’s a different story. (I didn’t say I was perfect.)

The loaf pans I use are coated with something (but what?) that makes them nonstick. And, if I also spray a light coating of oil (oh, no — I’m beginning to recognize all sorts of flaws in my bread-baking system), the loaves slide out easily. I’ve fought with sticking bread in aluminum and glass pans in the past, but these coated pans have been so easy to use. As a busy person, I appreciate that.

Well, I used to appreciate that…

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T. I. Williams, Contributing Writer

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T. I. Williams is a baker and live foods chef-educator based in New York City and, on occasion, Jamaica. …

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A Stroll through the Farmer’s Market

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What to have for dinner? It’s that ever-present question that we ask ourselves night after night, meal after meal. To keep things fresh, I love to take a walk through the farmer’s market to determine my dinner. Early summer at the Iowa City downtown market provides many ingredients to build wonderful meals. Farmers are offering great abundance from their fields now, including fresh strawberries, glistening radishes, green onions, fresh-baked breads, tomatoes, cilantro, and dill …

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Rare or Well Done?

June 3, 2009 by  
Filed under Blog, Cooking, Food Safety, Front Page, Health

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You light the grill. You prep the meat. You cook it: Blackened and charred, well done, pink in the center, or still mooing when it hits the plate… the range of preferences is vast. But which is better for you? Or does it even matter? In the last few days, I’ve read several sources that have me wondering whether there is any safe way to cook meat…

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Warming Foods for Winter Weather

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Keeping the body warm and nourished during persistently bitter temperatures can give us the courage to reach Spring. Winter is still a time for inward focus, for reserving internal strength and encouraging organs to function steadily.

The element of water is associated with this season. Water is changeable and fluid and an important part of the human body and the planet. The bladder and kidneys help process water in the body, and water is connected to the cycles of the moon and the reproductive organs. This element can stir deep emotions, so allow yourself to feel and be gentle, to rest and dream a little more in these remaining cold weeks.

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Green Cuisine: Understanding Organic and Natural Cooking

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When Chef Matthew J. Goudge says that a green cuisine is as delicious as it is good for you, you’ll be wise to listen. Chef Matthew is widely known and respected as a talented organic chef and an industry leader. Having cooked professionally in St. Lucia, Malaysia, China, Australia, and England, Chef Matthew’s view is that the world is an interconnected place where all should benefit from each other’s knowledge. In his blog, ProChef360, he invites professional chefs from around the world to join in an open forum, sharing their ideas, their tips, their wisdom, their food photos, and their frustrations. We’re pleased to carry on that tradition by sharing Chef Matthew’s thoughts on organic foods and natural cooking.

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Matthew J. Goudge, Executive Chef, Contributing Writer

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Matthew J. Goudge is an Australian citizen, who possesses a wealth of knowledge in the culinary field. He has worked in St Lucia, Malaysia, China, Australia, Austria and England in various capacities. His career began in February of 1987 at the Tura Beach Country Club in New South Wales, Australia.

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Peace Corps Volunteer Teaches Green Living in Namibia

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Seated across from me is a gentle, silver-haired woman. She speaks in soft tones, gesturing slightly from time to time. Her manner is warm and welcoming. You could easily call her mild-mannered. But don’t let her appearance fool you. Miriam Kashia is a force to be reckoned with when there’s a job to be done. And that’s just the spirit with which she tackled her recent Peace Corps assignment in Namibia, home to some of the world’s most impoverished people.

Kashia returned to the United States a year ago, in January 2008. She’s had time to reflect on her experience, and to see from a distance the effects of the work she did half a world away. I interviewed her in her Iowa City home.

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A Time for Gathering and Harvesting

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For centuries, traditional healing societies have recognized a correlation between the human body and the cycles of the Earth. Each season has its own unique characteristics and the body responds and adjusts to live in harmony. Specific foods are ready for harvest at specific points throughout the year. The enjoyment of these seasonal foods is most supportive to healthy living.

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