Pickling can be just that—a pickle. True pickling is an ancient miracle for food preservation, but involves a drawn-out fermentation process requiring canning equipment, sterilization procedures and a whole lotta waiting around. Kudos to you if that’s up your alley, but the truth is, some of us simply don’t have the time or patience to … Read More.
The short answers is yes. The real question, though, is do you really want to? My questions started with a social media post a couple days ago where a friend was showing off her new sous vide setup and how she planned to cook a relatively tough, fibrous London Broil steak with it, expecting tender and … Read More.
Our latest newsletter showcases the fresh flavors of summer! We include a guide to picnicking like a pro, ideas for earth-friendly eating, grilling tips galore and plenty of recipes to try. Click on the photo below to check it out. “Fresh Bites” Summer 2018 Newsletter.
When it comes to special diets, veganism inspires many questions: What is it? What can and can’t you eat? Why choose a vegan diet? Some people go vegan for ethical reasons, some for environmental reasons and some for health reasons, among others. A vegan diet is one that excludes animal products (meat, seafood, eggs, dairy, and … Read More.
Your backyard grill isn’t just for burgers and dogs. Grilling can impart flavors into a variety of foods, and, given that Kentucky decided we’d go straight from winter into sweltering summer, cooking outside also keeps your home cooler. Here are some tips to make the most out the season’s favorite cooking option. Basics Start your … Read More.
Soil is critical to life on earth. More than 99% of our food comes from soil! And that’s not all – we rely on soil to clean and store water, support biodiversity and regulate our climate. To keep our planet healthy for future generations, we need to take care of our soil. Some agricultural practices, including over-tilling, … Read More.
Content provided by: Co+op, stronger together Egg dyeing is a fun way to celebrate this time of year—and it’s a tradition that goes way back—as much as 5,000 years when Persians celebrated springtime with eggs colored with plant-based dyes. Plant dyes can be just as useful today and they’re plentiful; in fact you very well … Read More.
Eeeeeeew. Let’s just not. When I think of St. Patrick’s Day food, I think of Irish soda bread, corned beef and probably some cabbage and potatoes thrown in. Oh, and consumables dyed an unnatural shade of green. While many people love these foods, I find that the variations offered rarely do the ingredients or dishes … Read More.
This post was written by our own Kathryn Dickens, Floor Manager and resident Registered Dietitian Nutritionist at Good Foods Co-op. She’s co-teaching a three-part class series that continues through March about diets and healthful eating with Annie Koempel, a Registered and Licensed Dietitian Nutritionist and Certified Intuitive Eating Counselor. March has been designated National Nutrition … Read More.
Our latest newsletter showcases our expanding local offerings in our produce section, deli and meat department. Dig in for recipes utilizing local pastured pork and easy dishes that provide an awesome intro to cooking lentils. Have you ever wondered why Whole30 is such a popular diet? We’ll cover that, too, complete with a shopping guide. … Read More.
