shea sylvia [cooking edition]

Exciting news of the day: Wichita has a CSA program

Wed, 03 Mar 2010 17:40:18 -0500

Exciting news of the day: Wichita has a CSA program:

That’s Community Supported Agriculture, friends. And it’s a good thing.

"I recently picked up a load of these chickens from a [factory farm] refuge and brought them home to..."

Tue, 02 Mar 2010 00:14:32 -0500

“I recently picked up a load of these chickens from a [factory farm] refuge and brought them home to join my free-range hens, so they can enjoy the rest of their lives. They were actually the first ones I’d ever seen and I was very shocked by the state they were in. The combs on top of their heads were pale pink, almost white, and flat. They should be red and sticking up. Their feet were in really bad shape, because they didn’t have a proper flat surface to stand on - imagine being forced to stand on wire bars for over a year. Instead of being short from scratching about, their claws were long. Their feathers were really dry and in an awful state and their beaks were clipped. In fact, the hens themselves looked almost comatose for the first day or so that I had them at home. This is not respecting an animal while it’s alive. This is not giving them a good and natural life. There’s absolutely no excuse for treating animals in this way. They may be forced to lay more eggs, to make more profit, but the final product is also affected and eggs are simply not as good as free-range or organic. A stressed animal, pumped full of antibiotics, gives a second rate product.”

- Jamie Oliver, Jamie at Home

This certainly makes the extra dollar or two spent on farm fresh eggs from a local farm or organic eggs from the supermarket seem well worth it.

(This cookbook is excellent, btw.)

I just spent $48 on seeds.

Mon, 01 Mar 2010 12:52:00 -0500

Yeah. Let that sink in for a minute.

SEEDS. $48.

I know what you’re thinking: She’s gone mad.

Cooking is obviously a huge passion of mine. And part of cooking is understanding food and where it comes from. So growing my own vegetables and herbs seems entirely logical if I want to really learn more about what goes on my plate.

I don’t have a green thumb. I kill houseplants. I don’t particularly like dirt or bugs.

That’s all about to change.

I’m going to make gardening my bitch.

Wish me luck.

And in case you were wondering, it’s really not that difficult to spend a lot on seeds. Those $2 packets start to really add up. I purchased mine through the Southern Exposure Seed Exchange, known for it’s selection of organic and heirloom seeds. Even better? They don’t sell genetically engineered seeds or plants. As they state in their catalog (yes, there are catalogs full of seeds): “We wish to support agricultural practice that encourages healthier soils, genetically diverse agricultural ecosystems and, ultimately, people and communities.”

I can get behind a company like that. $48 well spent.

Lunch yesterday at Dolci & Joes with my lovely friend...

Fri, 26 Feb 2010 12:14:00 -0500

Lunch yesterday at Dolci & Joes with my lovely friend Jana.

I wanted to like Dolci & Joes. I really did. Jesus quotes posted all over the walls aside, I’d heard positive things about the food.

The reality? It was just… meh.

“I’m a nightmare to dine with,” was my disclaimer in an email to Carly when I filled her in on lunch because, well, it’s true. I have to dissect what is right and wrong about everything. I’m like the awful guy Samantha tried to makeover and then date on Sex & the City - the Turtle. The guy who spent five minutes trying to figure out what kind of mushrooms he was eating. “Are these porcinis?”

Instead of complaining about why the tomato basil soup was way more like cream flavored with tomato and why the avocado on my sandwich should have been green instead of brown mush, I’ll just say this: it’s better than Subway.

Do with that what you will.

My dining companion, however, was fabulous.

Say hello to stone crabs, which seem to be unique to Florida....

Wed, 17 Feb 2010 12:44:00 -0500

Say hello to stone crabs, which seem to be unique to Florida. They were my entree last night at Johnnie’s Hideaway in Orlando. It was up there with the best meals of my life. Really.

We ate:

Calamari
Stone crabs (2 1/2 lbs. - oof)
Prawns as big as my head
Sweet potato fries
Key lime pie
Guava cheesecake

We drank:

Jordan Cabernet Sauvignon (excellent)

We followed it up with berry tarts. They’re incredibly...

Tue, 16 Feb 2010 08:58:00 -0500

We followed it up with berry tarts. They’re incredibly easy and delicious.

I made Simply Recipes’ pastry dough (halved), rolled it out into two discs, filled each one with thawed berries from the freezer aisle at the grocery store that I tossed with some sugar, brushed the pastry dough with an egg wash and baked at 350 for 35 minutes.

Easy as pie. Or tart.

The Valentine’s Day spread: Dungeness crab from the local...

Tue, 16 Feb 2010 08:55:00 -0500

The Valentine’s Day spread:

Dungeness crab from the local fish market. I had never cleaned and cracked a crab before, but it was surprisingly easy (if not a little disgusting). Despite instructions to steam or bake the [already cooked] crab, I followed my parents advice and served it cold, which is how I’ve always eaten it. It was delicious.

Shrimp sauteed in butter, garlic and white wine.

Salad with butter lettuce, pears, goat cheese, pecans and raspberry vinaigrette.

Crusty bread, warm from the oven.

Prosecco.

This was way better than anything we could have had at a restaurant and more fun because we cooked it together.

My trip to Southern California resulted in some seriously good...

Tue, 09 Feb 2010 15:21:03 -0500

Club sandwich on baguette @ Con Pane

Vanilla Ice Blended from Coffee Bean

Lobster Tacos from Miguel's

Tuna Melt @ Studio Diner

In-N-Out #2 - Cheeseburger, Animal Style

Frozen yogurt @ Figi Yogurt

California Benedict @ Martha's Cafe

My trip to Southern California resulted in some seriously good eats.

(C’mon… you didn’t think I’d skip a post about the food did you?)

Lunch today: Roast turkey breast*, swiss cheese, butter lettuce,...

Tue, 26 Jan 2010 14:44:00 -0500

Lunch today:

Roast turkey breast*, swiss cheese, butter lettuce, tomato, red onion, and pesto aioli on a crusty roll.

Not pictured: banana and sparkling water with lime.

*Yes, I roasted a turkey breast on Sunday. Didn’t you?

Thanks Target. Sustainable Seafood. Save More, Destroy Less.

Tue, 26 Jan 2010 14:09:32 -0500

Thanks Target. Sustainable Seafood. Save More, Destroy Less.:

timbravo:

Target has announced that all their stores will stop selling farmed salmon products. This move towards greater ocean conservation is a first by a major seafood retailer.

Mac & Cheese

Tue, 26 Jan 2010 11:19:00 -0500

So this is my version of mac & cheese, adapted from Smitten Kitchen’s adaptation of Martha Stewart’s. Which isn’t confusing at all. I’ve reduced the quantity (the original recipe serves an army, while this serves 4-6 people) and changed up the cheeses because, while I love Gruyère, it’s expensive. So think of this as budget-friendly mac & cheese. But don’t worry - it’s still creamy, cheesy, crunchy on top and should probably only be eaten once every few months. Also, it’s highly possible that your boyfriend will eat bowl after bowl of it and yet never gain a pound, but that’s another post for another day.

Ingredients:

5-6 tablespoons butter
3 slices white bread, crusts removed
2 3/4 cups whole milk
1/4 cup all-purpose flour
Salt & pepper to taste
Dash of nutmeg
Dash of cayenne pepper
8 oz. bag of shredded Italian blend cheese
8 oz. brick of sharp white cheddar cheese, grated
1 pound cavatappi

Preparation:

Preheat oven to 375°F. Spray a casserole dish with nonstick cooking spray (or just butter the thing) and set aside.

Tear the white bread into large chunks and add to food processor. Pulse on high until the bread becomes coarse bread crumbs. (Pro tip: I didn’t have any white bread on hand, so I used a ciabatta roll - it worked perfectly.) Transfer breadcrumbs to medium-sized bowl.

Microwave 2-3 tablespoons of butter for about 30 seconds or until melted. Pour the melted butter over the breadcrumbs and toss with a fork. Set aside.

You can warm the milk in the microwave or in a small saucepan (either way works fine, so it’s up to you what kind of dishes you want to dirty). If you opt for a saucepan, warm the milk on medium heat. If you opt for the microwave, heat in a glass bowl at 30 second increments, stirring well in between.

Cover a large pot of salted water, and bring to a boil. This will be for the pasta, but while the water is heating up, you might as well get started on the sauce.

In a high-sided skillet or dutch oven, melt the remaining 3 tablespoons butter over medium heat. When the butter is melted, add the flour and stir with a whisk for 1 minute, until the roux becomes a nice caramel color.

Keep whisking and slowly pour in the hot milk a little at a time to keep the mixture smooth. (Now we’re making a bechamel. Feel fancy yet?) Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 8 to 12 minutes. It will feel like an eternity. Have a glass of wine handy.

Reduce the heat to low and stir in salt, nutmeg, black pepper, cayenne pepper, and 3/4 of the cheeses. Stir until the cheeses have melted into the sauce, remove from heat and set aside.

At this point, the water for the pasta should have reached a boil. Add the cavatappi and cook for about 6 minutes. You don’t want it to be completely done because it’s going to continue to cook in the sauce while baking.

Transfer the pasta to a colander in the sink and drain well. Once drained, add the cavatappi to the reserved cheese sauce. Start with half and keep adding it until you have the right balance of cheese and pasta (usually this is about 3/4 of the pasta to all of the sauce). I know - this recipe doesn’t use the whole pound of cavatappi. Deal with it.

Pour the mixture into the prepared dish. Sprinkle the remaining 1/4 of the cheeses and the breadcrumbs on top.

Bake until the sauce is bubbly and the top is golden brown, about 25-30 minutes.

Let cool for 5 minutes before serving.

Serves 4-6.

“Eat all the junk food you want as long as you cook it yourself.”

Tue, 12 Jan 2010 17:40:00 -0500

“Eat all the junk food you want as long as you cook it yourself.”:

“That gets at a lot of our issues. I love French fries, and I also know if I ate French fries every day it would not be a good thing. One of our problems is that foods that are labor or money intensive have gotten very cheap and easy to procure. French fries are a great example. They are a tremendous pain to make. Wash the potatoes, fry potatoes, get rid of the oil, clean up the mess. If you made them yourself you’d have them about once a month, and that’s probably about right.”

Just one of Michael Pollan’s 64 ways to look at the way we eat in his new book, Food Rules: An Eater’s Manual a follow up to In Defense of Food.

(via girlwearsmascara)

Bison Chili

Tue, 12 Jan 2010 11:01:00 -0500

This weekend, I picked up some ground bison from Food For Thought while Aaron and I did our weekly grocery shopping. I knew it would be perfect for a big batch of chili, which I have yet to make this season (it’s usually a staple during icy cold Kansas winters). Not only was the bison from a nearby ranch (bonus points for eating local), but a cut of bison contains more iron, protein, and minerals than that of conventional beef. Even better? Bison graze in open pastures, which is not only humane, but helps stimulate grass growth. Conclusion: if you’re gonna eat meat, locally-raised bison is a pretty decent way to go.

Ingredients:

1 lb. ground bison, browned and drained
1 tbsp. olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
1 jalapeño pepper, diced
1 (28 oz.) can organic crushed tomatoes
1 (16 oz.) can organic diced tomatoes
1 (12 oz.) can Rotel (diced tomatoes & chiles)
2 tsp ground cumin (or to taste)
1 tsp chili powder (or to taste)
1 package chili seasoning mix (go for a low-sodium option if available)
1 can organic pinto beans, drained and rinsed
1 can organic black beans, drained and rinsed
1 can organic kidney beans, drained and rinsed
Shredded cheddar cheese, sour cream, chopped green onions, and cilantro for garnish

Directions:

In a skillet, brown bison meat. Drain and set aside. Add olive oil to large pot and heat over medium heat. Add the onion, green pepper, and jalapeño and saute for 3-5 minutes, stirring frequently. Stir in the canned tomatoes. Add the cumin and chili powder and cook for about 8 minutes or until the vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serves 8.

Shrimp Coconut Curry Soup

Mon, 11 Jan 2010 13:22:00 -0500

The original recipe calls for fried tofu, but the boyfriend was a little wary of the idea, so I opted to use some frozen shrimp we had in the freezer. I’ll be making a second batch of this for me and the tofu will most definitely be included.

1 Tbsp. olive oil
1/4 onion, diced
2 cloves garlic, minced
1/2 carrot, julienned
6 white button mushrooms, sliced
1 16-oz. can unsweetened coconut milk
1 cup vegetable broth
Juice of 1/2 lime
1 tsp. salt
2 tsp. Madras curry powder
1/2 lb. shrimp, thawed
1 Tbsp. chopped cilantro

In a medium saucepan over medium heat, add the olive oil then the onions. Sauté for 2 to 3 minutes, or until just soft. Add the garlic, carrot, and mushrooms and cook for an additional 2 minutes. Add the coconut milk and broth to the pan and stir well. Add the shrimp, lime juice, salt, and curry powder, then let simmer for about 5 minutes, being careful not to let the soup boil. Remove from heat and serve the soup with chopped cilantro.

Serves 4 (or two really hungry people).

Adapted from vegcooking.com

you are what you eat

Sun, 03 Jan 2010 22:22:26 -0500

steph-honey:

I’m a carnivore. Well, an omnivore. Really? I usually could care less what people choose to eat or not eat. I only have to be concerned when preparing a meal or picking a place to have dinner with people who have food allergies or who are on special diets, for whatever reason.

People who choose to be vegetarians, or vegans, don’t particularly bother me. There are plenty of ways to get protein in your diet without eating animal flesh. As a healthcare provider, I do advise that eating eggs still be a part of your diet, because eggs are a terrific source of essential fatty acids and amino acids that are hard to duplicate with a vegetarian diet. However, if you don’t want to do that, have your albumin level checked yearly if you’re in good health, and more often if you find that you are having trouble healing cuts and bruises.

Now, if you say you’re a vegetarian because of how animals in large scale meat processing facilities are treated, I’m right with you. Yet, there are other sources of meat. Wichita has several small butchers that can tell you where they get their meat, if the animals are free-range/organically fed, and the quality of what you’ll get will blow you away. There is a bison ranch near Salina that sells free range bison, and those animals are treated humanely. You can go up and tour the facilities. If you’re going, let me know: I want you to bring me back a bundle of bison steaks and ground. I’ll arrange the cooler and dry ice! Heck, I’ll even share with you (if you’re an omnivore, too).

I think the best way to stick it to the large scale butchers, those that are cruel and disgusting, is to buy locally. That helps small family farms with only a few head of livestock stay in business, and keeps them producing the quality meat that you can find at a local butcher. It DOES cost more than the prepackaged, already cut into single servings, frozen and in a bag meat at Dillons and WalMart. For our large family, it’s cost-prohibitive. We offset it by raising our own chicken, by eating meat-less meal more often, and by buying in bulk whenever we can.

Personally, I’ve shopped at:

YB Meats, 651-5554. 6458 E. Central (Central and Woodlawn)

Kline’s Meats, 440-2529 106 N Maize Road (Maple and Maize, SW corner strip mall)

The Butcher Block in Maize- 5201 N Maize Road. Actually in the strip mall just south of the intersection of 53rd and Maize. 722-0200

If you’re up for a little drive, and you want to sight see or hunt for antiques or baked goods…

H & H Meats, 102 S Weaver, Hesston Ks 67062 620-327-4823

And the website for the bison place near Salina? http://www.bisonfarm.com/

Reblogging so I don’t forget about these places when buying meat because… um… I’m eating meat again. Not like tons and tons of animal flesh, but the occasional piece of bacon or, say, turkey sandwich.

That bison farm? Yeah, that’s happening. I’m also interested in buying part of a cow, but I think I need a bunch of friends to go in on that with me, so if you’re up for buying a locally (and humanely) raised cow, let me know.

Oh and Stephanie, if your chickens are laying eggs and you ever want to, ya know, pass some of them on to this vegetarian failure, please let me know.

The 7 Foods Experts Won't Eat

Fri, 18 Dec 2009 09:22:45 -0500

The 7 Foods Experts Won't Eat:

nutritionista:

I knew about most of these, but a few were new to me…

1. Canned Tomatoes

The expert: Fredrick vom Saal, PhD, an endocrinologist at the University of Missouri who studies bisphenol-A

The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people’s body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. “You can get 50 mcg of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young,” says vom Saal. “I won’t go near canned tomatoes.”

The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe’s and Pomi.

2. Corn-Fed Beef

The expert: Joel Salatin, co-owner of Polyface Farms and author of half a dozen books on sustainable farming

The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. More money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. “We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure,” says Salatin.

The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers’ markets, and nationally at Whole Foods. It’s usually labeled because it demands a premium, but if you don’t see it, ask your butcher.

3. Microwave Popcorn

The expert: Olga Naidenko, PhD, a senior scientist for the Environmental Working Group,

The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize—and migrate into your popcorn. “They stay in your body for years and accumulate there,” says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.

The solution: Pop natural kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix.

4. Nonorganic Potatoes

The expert: Jeffrey Moyer, chair of the National Organic Standards Board

The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes—the nation’s most popular vegetable—they’re treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they’re dug up, the potatoes are treated yet again to prevent them from sprouting. “Try this experiment: Buy a conventional potato in a store, and try to get it to sprout. It won’t,” says Moyer, who is also farm director of the Rodale Institute (also owned by Rodale Inc., the publisher of Prevention). “I’ve talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals.”

The solution: Buy organic potatoes. Washing isn’t good enough if you’re trying to remove chemicals that have been absorbed into the flesh.

5. Farmed Salmon

The expert: David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany and publisher of a major study in the journal Science on contamination in fish.

The problem: Nature didn’t intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. “You can only safely eat one of these salmon dinners every 5 months without increasing your risk of cancer,” says Carpenter, whose 2004 fish contamination study got broad media attention. “It’s that bad.” Preliminary science has also linked DDT to diabetes and obesity, but some nutritionists believe the benefits of omega-3s outweigh the risks. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.

The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it’s farmed. There are no commercial fisheries left for wild Atlantic salmon.

6. Milk Produced with Artificial Hormones

The expert: Rick North, project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society

The problem: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers. “When the government approved rBGH, it was thought that IGF-1 from milk would be broken down in the human digestive tract,” says North. As it turns out, the casein in milk protects most of it, according to several independent studies. “There’s not 100% proof that this is increasing cancer in humans,” admits North. “However, it’s banned in most industrialized countries.”

The solution: Check labels for rBGH-free, rBST-free, produced without artificial hormones, or organic milk. These phrases indicate rBGH-free products.

7. Conventional Apples

The expert: Mark Kastel, former executive for agribusiness and codirector of the Cornucopia Institute, a farm-policy research group that supports organic foods

The problem: If fall fruits held a “most doused in pesticides contest,” apples would win. Why? They are individually grafted (descended from a single tree) so that each variety maintains its distinctive flavor. As such, apples don’t develop resistance to pests and are sprayed frequently. The industry maintains that these residues are not harmful. But Kastel counters that it’s just common sense to minimize exposure by avoiding the most doused produce, like apples. “Farm workers have higher rates of many cancers,” he says. And increasing numbers of studies are starting to link a higher body burden of pesticides (from all sources) with Parkinson’s disease.

The solution: Buy organic apples. If you can’t afford organic, be sure to wash and peel them first.

meredithnyc: My favorite from Michael Pollan’s compilation of 20...

Tue, 13 Oct 2009 17:07:11 -0400

meredithnyc:

My favorite from Michael Pollan’s compilation of 20 Food Rules.

Synonyms for Sugar

Fri, 02 Oct 2009 12:03:00 -0400

I get really overwhelmed when looking at the ingredients list for most foods purchased at the grocery store (which is why one should really stick to whole foods - aka whole grains, lean proteins, legumes, fruits and vegetables). But did you know that even store-bought whole wheat bread has hidden additives and sugars? Yeah. True story. When shopping, I try to buy foods that include ingredients that are simple and recognizable. If not - avoid, avoid avoid.

While HFCS (high fructose corn syrup) is a form of “sugar” that is easy to identify (and subsequently avoid), here a list of synonyms for sugar that may not be as recognizable:

Aspartame – marketed as Nutrasweet (artificial, 0 calories)
Acesulfame potassium (acesulfame-K)
marketed as Sunett / Sweet One (artificial, 0 calories)
Brown Rice Syrup
Brown sugar
Corn sweetener
Corn syrup, or corn syrup solids
Crystalline Fructose
Dehydrated Cane Juice
Dextrin
Dextrose
Evaporated Cane Juice
Fructose
Fruit juice concentrate
Glucose
High-fructose corn syrup
Honey
Invert sugar (golden syrup)
Lactose
Maltodextrin
Malt syrup
Maltose
Mannitol (2.6 calories)
Maple syrup
Molasses
Neotame (artificial, 0 calories)
Raw sugar
Rice Syrup
Saccharin (artificial, 0 calories)
Saccharose
Sucralose – marketed as Splenda (artificial, 0 calories)
Sucrose
Sugar
Sorbitol (2.6 calories)
Sorghum or sorghum syrup
Syrup
Treacle
Turbinado Sugar
Xylose

"Although touted by Monsanto as offering all sorts of benefits, [genetically engineered] crops offer..."

Wed, 23 Sep 2009 13:54:09 -0400

““Although touted by Monsanto as offering all sorts of benefits, [genetically engineered] crops offer consumers nothing, and are designed primarily to sell herbicides. The end result their use is more toxics in our environment and our food, disappointed farmers, and revenue for Monsanto.””

- Court Finds USDA Violated Federal Law by Allowing Genetically Engineered Sugar Beets on the Market

Mark Bittman: How to Freeze... Everything

Mon, 21 Sep 2009 15:25:45 -0400

Mark Bittman: How to Freeze... Everything:

Why freeze? A full freezer is an efficient freezer. It saves $$$ and prevents waste. And it’s damn convenient.