Local Food Connections

Hi everyone,

My post last week discussed the Environmental Working Group (EWG) and their clean and dirty guides. Today, I have another link that discusses this guide in a conversation with Dr. Andrew Weil. His points are well taken and should be up for consideration in your eating and shopping.

Visit this link for Dr. Weil’s video on the EWG Dirty Dozen and Clean 15.

Another email from the EcoMetro Guide (a wonderful Entertainment coupon guide with a look to natural, local, and green resources) contained a new guide from the EWG that defined the pesticide levels in greater detail. This might address a couple of comments about vegetables and fruits.

Always good to have current information and resources to help you make the right food choices.

Eat healthy and take care,
Judy

Hi everyone,

Here in the Midwest, we are getting close to the wonderful part of the year with lots of fresh fruit and vegetables coming our way. I look forward to having a selection of local produce, as well as our favorite CSA, Crazy Daisy Farm

Now is a good time to consider the advantages of eating local and organic. The economy has dealt many of us a rough hand the past couple of years and I understand the need for having to carefully manage the grocery budget as well as anyone. However, there are a few areas where I won’t skimp and eating healthy food is one of them. It is a conscious decision on our part to spend a bit more on the best quality for our meals and not splurge on a meal out as often.

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Hi everyone,

Spring is here – Yea – Woot Woot and all the other cheers I can think from this gal who wants some warmer weather. Spring means that the trees will be donning their finery and look green and luscious again. The flowers will start to bloom, veggies will be coming soon from Crazy Daisy CSA and I can feel the warmth of sun cheer my soul.

I’ve been away from my blog because of some hand surgery, but am back in writing mode again. I also think the change of seasons helps with the change in writing attitudes.

Another thing I like about the spring and summer seasons is the emphasis on eating healthy. It just feels like the thing to do with the change of seasons. I would like to share a special resource for you to consider for those healthy summer meals.

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Happy New Year!

We are almost halfway through January of the New Year and I am wondering how many of you are already losing that resolve to make major changes in your life?

This past summer I was involved in a writing intensive with an wonderful supportive and talented group of women and a great coach, Suzanne Lieurance (The Working Writer’s Coach). Last week, she had a reunion call with our group to discuss our writing goals for 2009. After the call, I reviewed my goals based on the discussion, but also thought about them in a different light. Now I am applying that philosophy to my life, not just my writing.
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Hi everyone,

New Year’s Eve tomorrow and if you are having a buffet on New Year’s Eve or New Year’s day here is an excellent make-ahead dish for your table.

The great thing about the Layered Salad is the basic recipe and you can personalize to fit with what you have on hand or for your family and guest’s preferences. The measurements for the lettuce should stay the same unless you are using a very deep bowl. Then increase accordingly.

  Read the rest of this entry »

Hi everyone,

Many of you are already familiar with which produce is best to buy organic, but in case there are visitors just getting acquainted with the organic world, below is a source for a list of fruits and veggies that you should try to buy organic. For those already in the know, you might also find this listing as even more evidence that you are making good choices. Read the rest of this entry »

Hi everyone, 

The topic of kale produced this recipe from my friend, Sondra Fields, The Corn Mother. Sondra is an incredible woman and has some fascinating stories to tell. This is an original recipe and I had to ask her for quantities other than “lots”. It is an interesting and lively combination of ingredients and flavors.

Click here to read the recipe for The Corn Mother’s Kale

Hi everyone,

I enjoy cooking and spend a lot of time honing the art and craft of a good meal. Maybe, at some point in my life, I would have enjoyed being a professional chef. Probably what I would have enjoyed the most was the extraordinary classes and the opportunity to have a daily first crack at the best local foods available. You see the chefs on the TV shows at the markets each morning picking out the freshest meats, poultry, local produce, and seafoods to showcase their skills. What a treat and they share it with every guest in their food establishments daily. What a wonderful way to encourage healthy eating – buying fresh and local. Read the rest of this entry »