Local Forage
Eating is one of our most primal and sensual acts. And eating what's good for you doesn't mean depriving yourself of gastronomic delight. Local Forage explores why traditional foods—the real, unprocessed, whole-fat foods of our grandparents—delivers the winning combination of maximum health and maximum taste.
Local Forage provides an exchange of practical information on where to buy these nutrient-dense traditional foods in the bay area, how to prepare them and how to think "beyond organic".
Recent Posts
- Beet 'n' Seed Burger
- Cafe Gratitude's Sun Burger Recipe
- Hard Boiled Eggs: The Foolproof Cooking Method
- Salmonella Outbreak in Peanut Butter Snacks
- GOOD QUESTIONS: Non-dairy yogurt culture starter?
- Thyroid Health Talk by Janet Lang, M.D.
- Salt FAQ
- Here, Here! A Secretary of Food is What We Need.
- RECIPE: Whey
- RECIPE: Cultured Cranberry-Shallot Relish
« August 2008 | Main | October 2008 »
Category Archives
Click the titles below to read the full post or use the drop-down Archives menu in the sidebar to select a different month:
September 30, 2008: GADGETS & GIZMOS: Food Mill
Comments: 4 | Categories: GADGETS/GIZMOS
Food mills are like a combination of a sieve (or chinoise) and an electric blender or food processor. They remove seeds, peel, and pulp from fruits and vegetables. I primarily use food mills for making tomato sauce, soup and juice,...
September 23, 2008: Premium Hollister Red
Comments: 0 | Categories: FIELD TRIPS
It started out as a small operation. The location: Hollister, or "Hell-town" as my cousins and I call our home town, located two hours south of San Francisco. My plan was to pick a couple boxes of tomatoes, use my...
September 17, 2008: 'Loving Lard' Article in the SF Chronicle Today
Comments: 0 | Categories: DEEP THOUGHTS , REAL FATS , SCIENCE/MEDICINE
An article in today's San Francisco Chronicle, Loving Lard, restated what people like Sally Fallon and lipid researcher Mary Enig have been saying for years — (1) the science behind the anti-fat crusades is, at very best, inconclusive and (2)...
September 9, 2008: Video from Slow Food Nation: McClure's Pickles
Comments: 1 | Categories: Artisans/Farmers , EVENTS , FERMENTATION FETISH , MISC. INGREDIENTS
After spending quite a bit of time in the Pickle and Chutney Pavilion at Slow Food Nation over Labor Day, I feel qualified to say that...WE ARE AT A PICKLE PINNACLE. Pickles have finally reached the height of grandeur and...
September 4, 2008: Video from Slow Food Nation: Hoshigaki Persimmons
Comments: 3 | Categories: Artisans/Farmers , EVENTS , MISC. INGREDIENTS
This is the video referenced in the Blenheim apricot post. Erick Haeberli of We Love Jam sells these persimmons, called hoshigaki. Hoshigaki persimmons are part of an old Japanese culinary tradition brought to northern California by immigrant Japanese farmers in...
September 3, 2008: Video from Slow Food Nation: We Love Jam
Comments: 0 | Categories: Artisans/Farmers , EVENTS
What's Up with Blenheim Apricots While at Slow Food Nation, I came face to face with the endangered foods described in the Ark of Taste. What is the Ark of Taste you ask? It's a Slow Food project aiming to...
September 3, 2008: Video from Slow Food Nation: LF Talks with Tablehopper
Comments: 2 | Categories: FIELD TRIPS
Last Saturday I posted a bit about the Slow Food Nation event here in San Francisco. What I didn't tell you is that I was a roving reporter for the event organizers, capturing a few short video interviews with farmers...
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