I know that all the recent news about corn has been grim. We Americans consume an enormous amount of corn in the sneaky and unhealthy form of high-fructose corn syrup. Monocultures. Bt corn and genetic engineering. Ethanol and farm subsidies. These are complex and real issues that require study and reflection. But…I’ll just confess right […]
The possibilities are limitless. Kale, spinach or mustard greens would also be great.
I 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.
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.
I work in the food industry. For years, I have been explaining my “unusual” home life to coworkers—the lifestyle of homemade food centered on local ingredients.
Our homemade stock of poultry carcasses, limp carrots, slightly wilted celery stalks, withered mushrooms & parsley stems bubble contentedly in the big pot.
We freeze all our poultry carcasses and bones, be it chicken, duck or turkey. Then, when the carrots and celery are looking droopy, we use it to make stock.
This batch of mushroom stock happens to include dried Maitakes or Hen of the Woods, dried Porcinis and the delicious “black fungus.”
Lisa Bell has adored mushrooms her entire life. If not feeling well, this dish is what she requests as a restorative.