Eataly, NYC. Eat in or eat out. Just don’t drool!
The Mason Jar Salads book arrived just in time. You see for the past couple months, my kids have had summer jobs that extend over meals. Early shift means bag lunch. Late shift, dinner. Snag a double shift, brown bag both. I can’t begin to tell you how old PB&J has gotten.
Last week I had the opportunity to attend the 12th Annual Sustainability Summit and Exposition in Milwaukee. Along with sessions on water, solar power and climate change, there was a generous smattering of food-related discussion from Urban Farming to the Farm to Table movement. Milwaukee has been blessed to be the home city of speaker Will Allen, founder of Growing … Continue reading
Last week I had the opportunity to try some new pizza. And salad. And dessert. All at a new pizza restaurant in Brookfield, WI called Blaze Pizza. Part of a new chain, spreading throughout the U.S., it boasts a number of novel concepts. First the pizzas are all individually sized and they offer a great selection of options for “build … Continue reading
To cook or to write, write or cook… It’s a tough question indeed! To party or to write… Not tough at all! Every year, Rare Earth Farm, one of my CSAs, throws a harvest party. It is (usually) on a beautiful fall day–the kind that beckons you to come to the country. If that isn’t enough there are pumpkins to … Continue reading
Cheese, I think most people would agree, is one of the finer things in life! On August 1 – 4, I had the good fortune to attend the American Cheese Society’s Annual Conference in Madison, WI. Three days of eating cheese and going to cheese classes–does it get any better than that? Held at the beautiful Frank Lloyd Wright designed … Continue reading
Every Foodie should do it at least once. Enter the culinary competition at their State Fair that is. I’ll admit I had a number of misgivings. First my style of cooking isn’t consistent with traditional standards–I use whole grains, decrease fat, and I don’t usually peel my fruit (quicker, healthier, less waste). This means my breads are less lofty, my … Continue reading
The greenhouse raising began before dawn. At this early hour, spring’s soft ground is still hard-frozen, and volunteers can both help, and make it to their day jobs. The beauty of the hour was mere luck. Preparations had begun long before of course–everything from standard project management (buy materials, recruit volunteers) to little details (chip away reluctant spring’s ice from … Continue reading
Yes… you read that right. Pickled Pizza. Well okay, the pizza itself isn’t picked but it is topped with… pickled beets. And tangy goat feta. And fresh thyme. Absolutely amazing! I first tried the recipe in a local cooking class suggested by fellow blogger Karis of Karis’ Kitchen (check her blog for a great write-up). The venue for the event … Continue reading
Last night, I had the opportunity to try a (relatively) new restaurant, courtesy of a Milwaukee Foodies fundraiser. The benefit was for Youthaiti, an organization focused on projects of ecological sanitation that is helping the rural people of Haiti with things like hygiene projects and sustainable agriculture. Good food and a good cause–how’s that for a great night! Our host … Continue reading