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Designed to Fail: Why Regulatory Agencies Don’t Work
May 1, 2012 08:05 -
Documenting the Urban Farming Boom
April 30, 2012 07:04 -
Mo Rocca Learns to Cook from our Elders: My Grandmother’s Ravioli
February 19, 2012 08:02 -
Occupy Wall Street: the Conscience of the Nation
December 19, 2011 04:12 -
Willie Nelson’s Long Time Bassist—Dan “Bee” Spears Dies
December 14, 2011 09:12 -
Barn Raising and Community Support Celebrated at Pete’s Greens
December 7, 2011 09:12 -
Building Worker Power for a Just and Sustainable Food System
December 4, 2011 13:12
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How to Make Savory Bread Pudding with Chard and Carrots (video)
May 22, 2012 04:05 -
Homemade Living: Home Dairy Review
May 18, 2012 04:05 -
One Farmers Perspective on the Raw Milk Debate (video)
May 17, 2012 04:05 -
A Small Scale Integrated Livestock Farmer (video)
May 16, 2012 04:05 -
How to Make Homemade Butter from Farm Fresh Milk (video)
May 15, 2012 04:05 -
The Raw Milk Debate: Thorny Issues of Food Safety, Food Rights, and Public Health
May 14, 2012 04:05 -
The Pleasures of Eating Home Cooked Meals
May 11, 2012 04:05
Posts By: TwoJunes
Cheese Grits and Collard Greens
The possibilities are limitless. Kale, spinach or mustard greens would also be great.
Taking No Child Left Behind Into the Garden
by TwoJunes Volunteering at the Oregon Food Bank I (Lisa again this week!) am very excited to be participating two wonderful programs offered by The Oregon Food Bank this summer. I’ll be volunteering as a mentor for the Cultivating Community program, and then, a bit later, helping out however I can in teaching or developing [...]
Kids and Gardening: Getting Dirty Pays
From the time I could walk and have my toes in the dirt, I knew food came from a real place and required effort to obtain.
Health Food or Frankenfood: You Decide
Beyond the marketing hype, there is value in some of those functional ingredients. I (Nicole, aka June #1) work in the food industry. For years, I have been explaining my “unusual” homelife to coworkers—the lifestyle of homemade food centered on local, natural ingredients that readers here take to be completely normal. So (readers here) you [...]
Homemade Stock: Kitchen Alchemy
Here in the kitchen of the TwoJunes, we practice a kind of rough magic on the days we make stock. Our precious “stockpile” of poultry carcasses, limp carrots, slightly wilted celery stalks, withered mushrooms and forlorn parsley stems bubble contentedly in the big pot along with garlic, onion and fresh herbs from the garden. Check [...]
Small Batch Chicken Stock
TwoJunes, Lisa Bell and Nicole Rees, share their latest recipe: We freeze all our poultry carcasses and bones, be it chicken, duck or turkey. Then, when the carrots and celery are looking a little droopy, we pull everything out and make a huge batch of stock. Very little gets wasted that way. We usually make [...]
Many Mushroom Stock
A great way to use up some of those leftover dried mushrooms you’ve been saving.
Mushroom Pasta Cooked Like Risotto
Lisa Bell has adored mushrooms her entire life. If not feeling well, this dish is what she requests as a restorative.
Baby Steps to a Green Kitchen
For a greener kitchen, the TwoJunes offer up the following four categories of practices/ choices.
Earth Day in the Kitchen
For the Two Junes, making our cooking life more sustainable is an on-going process. Simply modifying daily habits can make a big impact.