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.
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! There’s really no beating around the bush: times are tough these days. We’re facing a lot of challenges, … Read More.
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.
