Comments on: Introducing the TwoJunes

By: Hominy Waffles

Hominy Waffles — Tue, 09 Jun 2009 09:33:01 +0000

[...] courtesy of TwoJunes, Lisa Bell and Nicole Rees Share This [...]

By: Corn-Fed Girl

Corn-Fed Girl — Tue, 09 Jun 2009 09:31:20 +0000

[...] Girl by TwoJunes I know that all the recent news about corn has been grim. We Americans consume an enormous amount [...]

By: This Week on Cooking Up a Story

This Week on Cooking Up a Story — Sat, 06 Jun 2009 18:08:30 +0000

[...] good health insurance, and good food—and those who do not. This Tuesday, January 25, 2009, TwoJunes begins their 3-part series on Cooking Up a Story: The Sustainable Food Movement’s Dirty [...]

By: The Sustainable Food Movements Dirty Little Secret

The Sustainable Food Movements Dirty Little Secret — Sat, 06 Jun 2009 17:57:39 +0000

[...] Sustainable Food Movements Dirty Little Secret by TwoJunes Part 1: Let’s face it, our dirty little secret—eating whole foods, eating locally or eating [...]

By: Sustainable Food Movement’s Dirty Little Secret-part 2

Sustainable Food Movement’s Dirty Little Secret-part 2 — Fri, 05 Jun 2009 22:15:52 +0000

[...] Food Movement’s Dirty Little Secret-part 2 by TwoJunes Part 2: A single parent with a high-school education working full-time at a low-paying, [...]

By: Sustainable Food Movement’s Dirty Little Secret-part 3

Sustainable Food Movement’s Dirty Little Secret-part 3 — Fri, 05 Jun 2009 21:09:55 +0000

[...] Food Movement’s Dirty Little Secret-part 3 by TwoJunes Part 3: Okay, in the past two weeks, Two Junes have vented their mixed bag of liberal guilt and [...]

By: Chicken Pot Pie Recipe

Chicken Pot Pie Recipe — Wed, 03 Jun 2009 19:01:46 +0000

[...] the TwoJunes, Lisa Bell and Nicole Rees, comes this fabulous, mouth-watering twist on the traditional chicken [...]

By: Taking No Child Left Behind Into the Garden

Taking No Child Left Behind Into the Garden — Tue, 26 May 2009 11:01:33 +0000

[...] Taking No Child Left Behind Into the Garden by TwoJunes [...]

By: Kids and Gardening: Getting Dirty Pays

Kids and Gardening: Getting Dirty Pays — Tue, 19 May 2009 11:02:54 +0000

[...] and Gardening: Getting Dirty Pays by TwoJunes I (Lisa) grew up in northwest Arkansas, just a generation or two removed from the family farm. [...]

By: Health Food or Frankenfood: You Decide

Health Food or Frankenfood: You Decide — Thu, 14 May 2009 23:19:24 +0000

[...] Food or Frankenfood: You Decide by TwoJunes Beyond the marketing hype, there is value in some of those functional ingredients. I (Nicole, [...]

By: Homemade Stock: Kitchen Alchemy

Homemade Stock: Kitchen Alchemy — Thu, 14 May 2009 18:14:39 +0000

[...] Stock: Kitchen Alchemy by TwoJunes Here in the kitchen of the TwoJunes, we practice a kind of rough magic on the days we make stock. [...]

By: Mushroom Pasta Cooked Like Risotto

Mushroom Pasta Cooked Like Risotto — Thu, 14 May 2009 18:12:19 +0000

[...] TwoJunes, Lisa Bell and Nicole Rees: Lisa Bell has adored mushrooms her entire life, growing up in the woods with a father obsessed with finding morels. If not feeling well, this dish is what she requests as a restorative. Cooking the pasta while stirring in boiling broth that is mostly absorbed (like making risotto) yields a creamy sauce without adding much fat. The starch from the pasta acts as a thickener. Quality Parmesan cheese is a must. It can easily be made into a vegetarian dish by using all mushroom stock or vegan with a sprinkle of Brewers’ Yeast or faux hard cheese. Chopped parsley or fresh thyme are nice additions as is bit of dry sherry to deglaze shallots, but try it plain the first time you make it. Sometimes simple is sublime. Related Post: 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. [...]

By: Small Batch Chicken Stock

Small Batch Chicken Stock — Thu, 14 May 2009 18:11:44 +0000

[...] 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 stock in the 30 quart black enamelware canner we use for most big jobs. This recipe is small since not everyone has extra freezer space for all those bones or the resulting quarts and quarts of stock. It scales up well though—just add more of everything to match the increased amount of bones/meat. Every batch turns out just a little different depending on what type or types of bird you’ve use, how they were originally seasoned and how much you let the liquid reduce. If you take out the bones and roast them for an hour or so in low (300F) oven and return them to simmer in stock midday way through the process, you’ll have even deeper flavor. If you choose not to add more water to this stock and allow it to reduce for the full time, you’ll end up with a very dense, nutrient-rich stock with a high collagen content, especially great for adding silkiness and oomph to gravies and sauces. [...]

By: Many Mushroom Stock

Many Mushroom Stock — Thu, 14 May 2009 18:11:09 +0000

[...] TwoJunes, Lisa Bell and Nicole Rees: We tend to accumulate small amounts of leftover dried mushrooms in our cabinets from other recipes. This batch of stock happens to include dried maitakes or Hen of the Woods, dried porcinis and the off-puttingly named, but delicious “black fungus” also known as wood ear fungus or cloud ear fungus—commonly used in Chinese cooking. I also had a few gnarly fresh crimini mushrooms on hand, so threw them in too. Different mushrooms will, obviously, change the flavor profile of the stock a bit, so experiment to see what suits your taste and the recipes you plan to make. [...]

By: Earth Day in the Kitchen

Earth Day in the Kitchen — Tue, 21 Apr 2009 16:45:40 +0000

[...] Day in the Kitchen by TwoJunes Related Post: Baby Steps to a Green Kitchen Trying to step more lightly on the earth is a [...]

By: Baby Steps to a Green Kitchen

Baby Steps to a Green Kitchen — Tue, 21 Apr 2009 16:43:23 +0000

[...] Steps to a Green Kitchen by TwoJunes Trying to step more lightly on the earth is a daunting task, but we do believe that small, [...]

By: Two June’s Homemade Dog Food

Two June’s Homemade Dog Food — Tue, 14 Apr 2009 22:00:38 +0000

[...] June’s Homemade Dog Food by TwoJunes Related Recipe: TwoJunes Homemade Dog Food Recipe We started making our dog’s food seven years [...]

By: TwoJunes Homemade Dog Food Recipe

TwoJunes Homemade Dog Food Recipe — Tue, 14 Apr 2009 11:46:28 +0000

[...] TwoJunes, Lisa Bell and Nicole Rees, share their latest recipe for making a supply of delicious (Stella tested) home-made dog food. One quart container of food lasts Stella for two days. This recipe makes enough food about 1 month. I tend to up the recipe by half to get enough food for 6 weeks, but you will need considerable storage space for that much food—a chest freezer has made it possible for us. Related Post: Two June’s Homemade Dog Food We started making our dog’s food seven years ago, when we first moved to Portland. Stella, a chow-border collie mix, suffered from recurring ear infections. New in town, we discovered that alternative medicine applied even to pets in Portland, so we brought Stella to naturopathic veterinarian. After all, traditional antibiotics and ointments didn’t seem to be a cure. [...]

By: Bread: What Are those Ingredients on the Labels?

Bread: What Are those Ingredients on the Labels? — Tue, 07 Apr 2009 11:33:38 +0000

[...] What Are those Ingredients on the Labels? by TwoJunes When it’s time to make a sandwich or toast, Americans have never had so many choices. [...]

By: Pozole Blanco Recipe

Pozole Blanco Recipe — Tue, 31 Mar 2009 11:01:16 +0000

[...] the TwoJunes, Lisa Bell and Nicole Rees. There are many different variations of pozole in different regions in [...]

By: Sunday Supper

Sunday Supper — Tue, 31 Mar 2009 11:00:58 +0000

[...] Supper by TwoJunes A great way to slow down, eat sustainably, and build community Related Recipe: Pozole Blanco [...]

By: Build Your Own Cold Frame: Gardeners and Mother Nature Have Different Agendas

Build Your Own Cold Frame: Gardeners and Mother Nature Have Different Agendas — Tue, 24 Mar 2009 11:32:02 +0000

[...] Your Own Cold Frame: Gardeners and Mother Nature Have Different Agendas by TwoJunes See Related Instructions: How to Make A Cold Frame for a Raised Garden Bed Last year toward the [...]

By: Pie, It’s a Way of Life

Pie, It’s a Way of Life — Tue, 17 Mar 2009 12:01:50 +0000

[...] It’s a Way of Life by TwoJunes See Related Recipes: Chicken Pot Pie Recipe; All-American Pie Dough Recipe The TwoJunes are [...]

By: A Sustainable Kitchen Is a Creative Kitchen

A Sustainable Kitchen Is a Creative Kitchen — Tue, 10 Mar 2009 11:51:08 +0000

[...] Sustainable Kitchen Is a Creative Kitchen by TwoJunes See Related Recipe: Dark Chocolate-Prune Bar Cookies A functioning sustainable kitchen relishes [...]

By: A Fair Artisan Wage: Soldiers in the Sustainable Trenches-Part 3

A Fair Artisan Wage: Soldiers in the Sustainable Trenches-Part 3 — Tue, 03 Mar 2009 11:55:19 +0000

[...] Fair Artisan Wage: Soldiers in the Sustainable Trenches-Part 3 by TwoJunes Part 3: Operating an ethical, caring, much less sustainable, small business is a risky and [...]

By: A Fair Artisan Wage: Soldiers in the Sustainable Trenches-Part 2

A Fair Artisan Wage: Soldiers in the Sustainable Trenches-Part 2 — Tue, 24 Feb 2009 11:51:05 +0000

[...] Fair Artisan Wage: Soldiers in the Sustainable Trenches-Part 2 by TwoJunes Part 2: Despite the disparity between available funds and the cost of organic, sustainable food, [...]

By: JeanAnnVK

JeanAnnVK — Tue, 13 Jan 2009 13:58:30 +0000

Woo-Hoo! I can’t wait to read all of the delish goodness these gals are going to bring to the table! This is just my cup of tea…:)

By: Silicon Florist’s links arrangement for January 12 » Silicon Florist

Silicon Florist’s links arrangement for January 12 » Silicon Florist — Tue, 13 Jan 2009 08:00:13 +0000

[...] Introducing the TwoJunes Via Cooking Up a Story “Cooking Up a Story (CUpS) is growing, and we are in the midst of some major changes that we hope you will like. One of the changes we are building toward involves bringing on regular contributors; people of passion, knowledge, and expertise within the food and sustainability movement to share their unique perspectives, and information. The operative word is “share”; not a one-way communication, but a catalyst for rich interaction and discovery to benefit all of us.” [...]