Food
Recipes and kitchen tips for rural America
DIGITAL THERMOMETERS TO BAKE BREAD?
By Loretta Sorensen
You won't believe how much better your bread is when you start your dough at a temperature that supports yeast activity.
WHERE'S THE REAL FOOD?
By Lois Hoffman
Bread that doesn't mold and milk that doesn't sour after weeks on end, whatever happened to our real food and how can we get back to it?
Black Locust Foraging and Cooking Techniques
By Marie Voljoen
Pluck black locust’s fragrant, edible flowers when they’ve bloomed, and use them as a sweet addition to delicious dishes.
Cooking with Burdock Root and Stems
By Marie Voljoen
Dig up burdock’s long taproot, harvest its immature stems, and enjoy this earthy invasive species in cold-weather comfort cooking.
Foraging and Cooking with Invasive Species
By Marie Viljoen
Discover the wild side of the culinary plant world by foraging and cooking with invasive species that grow outside your garden.
How to Prepare and Cook Japanese Knotweed
By Marie Viljoen
Wrangle the highly invasive, yet edible, Japanese knotweed plant to use in sauces, soups, potatoes, pickled dishes, and more.
Are You a Locavore?
By Frank and Jayni Carey
Support your health and the strength of the economy by sourcing your groceries locally.
Packing a Camp Cooler
By Marnie Hanel and Jen Stevenson
Pack your cooler efficiently with these tips.
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