TwoJunes Go Whole Hog The TwoJunes belong to a supper club with 3 other women here in Portland—we’ve been meeting once a month for dinner for the past 3 years, rain or shine, without fail. Usually, the menu is appetizer, cocktail, main dish, side dish and dessert—one dish per member with the main dish falling […]
This is an adaptation of a Caribbean-style brine or marinade for pork. The lime juice subs for the traditional sour oranges which can be difficult to find. I’ve reduced the salt as low as I can and still have a “brine.” The dark beer (I used a mocha stout.) adds a hint of sweetness and […]
We travel from the field to the factory, to see how the freshest green beans are picked, processed, and canned at a “Food Alliance” certified plant.
Fred Kirschenmann, a leader in the sustainable food movement, completes his reflections upon the future of agriculture.
Cooking Up a Story: Food News Fred Kirschenmann steadfastly warns us, conventional agriculture, and its heavy dependence upon fossil fuels, and irrigated water, simply will not continue to offer a viable means for feeding the world. We have been drawing upon nature’s reserves of stored energy (hydrocarbons) and water resources at unsustainable rates, and those […]