Turning Food Deserts into Food Desserts by Design

Food Deserts:  Choice and Design Scarcity of food still exists amidst the fresh fruit and vegetable abundance most of us experience in the US.  And even in the US, people are starving themselves of nutrients through an improper diet of fast food and over-processed food.  To loosely quote guerrila-gardener extraordinaire Ron Finley, for some people…

Jicama Salsa Recipe

Jicama-gantic Jicama is an ancient food-tuber, purportedly eaten by the Mayans.  It’s a vining plant that grows in Central America and as far north as Mexico.   It also has naturalized in Asia, but it is not native to that region.  While people have tried to grow jicama in the states, the jicama roots are piddly…

Seven Reasons Why You’ll Want to Eat Wild: Wild Food Matters (Part 2)

  In our previous post on wild foods, we mentioned some of the reasons that people don’t go out foraging.  In this post, we review some of foraging’s benefits. Benefits of wild food What characteristics does wild food have over agricultural food?  If we all planned on eating food from the wild all the time,…

Bark Is Food Too: Feeding Your Inner Porcupine

Mountains, Falcons, and Bark For Breakfast Once when I was a young, I read a book about a boy around my age that survived in the New York wilderness through an entire winter.  The book was called My side of the mountain, and at the time I was inspired to go out and live my…

The Weekend Variety: Black Walnut (Juglans nigra)

This week’s Weekend Variety post is on the stately Juglans nigra, otherwise known as the black walnut.  Not a finicky tree, black walnuts grow well wherever they plant themselves.  In the late summer to early fall, the walnuts bear and then drop their round green fruits.  The husk of the fruit covers a black sponge…

The Weekend Variety: Daikon

Enter the Daikon (Raphanus sativa): It’s still winter outside and, because of this, I decided to write our very first Weekend Variety post on daikon.  This radish, one of our favorite vegetables, stores great in winter.   They stay so well that some dub them the “icicle radish” or the “winter radish.”  But not even…

Chutney Recipe: Tamarind and High Bush Cranberry

A Chutney Recipe for our locale Chutney is a delicious condiment which originated from India and spread far and wide thereafter.  Chutney usually combines a multitude of taste sensations — sweet, sour, hot, spicy, bitter–so that the mouth is overwhelmed with flavor.  During colonial times, the British brought this food over to the West, adding…

Here Are Ten Ways to Boost Variety in Your Family’s Diet

  Sometimes we’re all picky.  Sometimes new foods might give us pause.  Here are ten ways to increase your family’s food diversity without your kids (or you) turning up a nose : 1.  Try different varieties within the same species: One of the easiest way to spread the nutrient love around in your family’s diet…