Spring Greens Mini Challenge

Well, it’s May already, and we aren’t even at 200 for diversity in foods. So, we decided that we needed to pick up the slack and jump start the next phase of the challenge.  Over the past couple months we have been thinking about developing some mini challenges focused on different categories of food to…

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…

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,…

Smoothies: Drinking Your Way to Diversity (Part 2)

Many things come to mind when we think of smoothies. Some people think of a breakfast drink, others think of dessert. Some think of a creamy yogurt/milk drink, others think of blended frozen fruits. A smoothie is all these things and the perfect drink to mix up lots of different fruits, vegetables, herbs, nuts, seeds…

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…

Special Diets: What’s missing from our list?

    You may have noticed that there are a few common food items that are missing from from our 1000 foods list. Undoubtedly there will be common foods that will never make it to your list either. It’s a new year, and lots of people are following special diets by choice to improve their…

Grains: There are more options than you may think

Ten years ago we discovered that both my husband and daughter can not eat wheat or any of the grains with gluten. We were at a loss. Many of the foods in our pantry were processed and most of the things in our cupboard had gluten. Soups, noodles, crackers, cereal, condiments all had gluten.We had…

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…

Japanese Food Recipes : Wakame- Undaria pinnatifida

Here is another post on Japanese food recipes.  Wakame is an edible seaweed that in Japanese cooking is often served with soup or in a salad. It is reported to have a wide range of health benefits from preventing heart disease and cancer to boosting energy, improving skin health, and supporting the immune system. High…

The Food Diversity Challenge — How Many Foods Can You Eat In One Year?

Welcome to One Thousand Foods. We have devoted this site to seeking food diversity and a greater variety in our diets through wild foods, ethnic foods, gardening, heirlooms, primitive and traditional diets and herbs. This year, and for years to come, we are issuing ourselves a challenge. The challenge is to eat at least 1000 different…