During quarantine, the Pinterest god/goddess within all of us seemed to emerge out of the woodwork. I was surprised to see the number of people making sourdough starters and just baking in general, not to mention the number of people who all of sudden were contractors, renovating their homes with the fervor of Chip and … Read More.
By: Mac Stone, Farmer & Owner, Elmwood Stock Farm Entering a global pandemic has a way of changing things. What we thought was important pre-pandemic may not be as important now. This is not just a game-changer, as being healthy at home is no game; seemingly overnight, being content with healthy at home is all … Read More.
By: Johnny Livesay Johnny Livesay demonstrates two of the most common ways to cook a great steak: pan-searing and grilling. With tips like what equipment to use and how to test for levels of doneness, you’ll see how easy it can be to cook a great steak at home. Find more Co+op Kitchen videos featuring information and easy … Read More.
By: Casey Wilcox Making dressings from scratch is simple once you understand the basic principles of emulsification. Emulsification is the combination of two liquids that don’t usually mix, like oil and vinegar. Casey Wilcox demonstrates three different methods of emulsification while making three salad dressings. Find more Co+op Kitchen videos featuring information and easy recipes for … Read More.
I don’t really have any hobbies. Knitting, fishing or refinishing furniture aren’t really my thing. I definitely have no baking skills. But I’ve never been consistently isolated due to a global pandemic, so I’ve found myself with a lot of free time lately. I’m also a sucker for sourdough, so when my mom told me … Read More.
This post was written by Leah Campián, who is a Certified Transformational Nutrition Coach, Certified Culinary Nutrition Expert and author of the best-seller, Ditch the Diet: How Your Frustration Can Lead to Freedom and Permanent Weight Loss. She offers private coaching, online programs, cooking workshops, customized meal plans and public education on holistic health and … Read More.
Several weeks back, I wrote about how I wanted to make 2020 the year I became a better cook. Since then the world has certainly changed and who knew it would be the year so many of us would be cooking more from home and challenging ourselves in new ways in the kitchen. As I … Read More.
Everyone seems to be trying out new recipes while we’ve been spending time at home, especially baking! But the availability of yeast and other baking ingredients have been hit or miss, plus if your bread doesn’t turn out, you’ve usually spent a lot of time and effort on something destined for the squirrels, so why … Read More.
This article was originally featured in the Spring Edition of our “Fresh Bites” owner newsletter. Since the arrival of COVID-19, local food has proven to be even more valuable as national supply chains encounter failures and hiccups. Thank you to our local producers who have helped to keep our shelves well-stocked! By Robert Walker, Retail … Read More.
This post was written by guest blogger Sylvia Lovely, a Lexington restauranteur, radio show host, author, speaker and teacher for our upcoming online class in partnership with the Carnegie Center for Literacy and Learning, “Writing the Life You’ve Lived”, happening via Zoom on April 29th. Owing to our collective creativity, COVID-19 cannot stop progress. We … Read More.
