There’s always something new to try at the Co-op, and unless you have an unlimited budget and appetite (which I’m guessing very few of us do), the hardest part of trying something new may be knowing which new product to add to your cart. I’ve tested out some of these new additions to our product … Read More.
Ryan Koch and Steve Pavey from Counterculture Ferments make “kraut chi” and other fermented foods for our community to enjoy. We asked Ryan how and why he got into fermentation and what his early lessons taught him. Steve and I were both inspired by the work of Sandor Katz, particularly his book The Art of Fermentation. In … Read More.
By: Mac Stone, Farmer & Owner, Elmwood Stock Farm The genesis of my writing about food and farm subjects was having to, for years, watch people my wife, Ann, and I know and love make lousy food choices, which in turn would have a collective impact on our Big Blue Nation. Consuming industrial foods harms … Read More.
My favorite thing about most events is the food, and summer is no exception. In “The Before Times”, picnic, cookout and vacation foods were some of my favorites. Now that we don’t really have those things anymore, I’ve been focusing on my runner-up of fave foods: summer produce. Fresh corn, peaches and tomatoes are some … Read More.
Over the course of this balmy Kentucky summer, I have consumed a lot of cold brew. I love a hot coffee (with cinnamon creamer) in the cooler months, but when it’s hot outside, the cold stuff (with milk) is all I crave. Like the name suggests, cold brewing coffee is a method by which coarsely … Read More.
Article provided by Alive Publishing Group. You can find more great articles anytime on alive Connect, or grab a copy of the latest printed issue of alive Magazine next time you’re in Good Foods Co-op. It’s free! When Mother Nature has turned up the dial, the only thing likely to satisfy the sweet teeth of … Read More.
This article was provided by the Bluegrass Greensource Sustainable Agriculture & Local Food Action Team, originally published June 2020. The Action Team is comprised of volunteers from throughout Central Kentucky with a focus on bringing education and awareness about local and sustainable food systems to all eaters, regardless of their access to a farm or … Read More.
By: Mac Stone, Farmer & Owner, Elmwood Stock Farm Let’s break down this idea into three basic food categories—actually, two categories, since we don’t grow chocolate around here. I’ll start with plants but have to pay homage to my favorite grilled meats at the end. I hope the vegans and vegetarians will stay for the … 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 Stories of Your Life”, happening via Zoom as a 3-part workshop starting July 29th. A Chinese curse says, “May … Read More.
Do you Dutch baby? Are you scratching your head as to what I’m even talking about? For those unfamiliar, a Dutch baby is like an eggy, souffle pancake. Made from a very smooth and light batter, it inflates in the oven and creates a fluffy, “billowy” end result. It is said to have German origins, … Read More.
