contributed by Melissa Roberts
Do you ever really think about your coffee? I never did.
Though my morning cup is a daily ritual, I neither cared nor thought about where the coffee came from as long as the brew was hot and strong. But coffee is big business and a controversial topic environmentally and politically–points that came to my attention recently with the discovery of Dean’s Beans.
Dean’s serves up coffee with a conscience. Continue reading
Some days I’m pressed for time and speed shop through my farmers’ market, stopping only long enough to grab the goods and move on. On more leisurely days, I meander from farmer to chef, getting the juice on what’s growing and cooking. Continue reading
For young lovers and their parents, ‘tis the season of gift giving as summer weddings approach and engagements are announced.
How about considering unique, edible gifts?
I ran across information about Negev Nectars and was taken by their mission “to support small- scale, sustainable agriculture in Israel, and to provide a market for these farmers.” All products sold through this American company come from Israeli farms located in the Negev desert. Continue reading
Sometimes there’s an unexpected confluence of circumstance that makes writing about holiday foods a real thrill. Maybe it’s the adventure of discovering a new product that I suddenly feel I must have in my ‘fridge at all times.
In my perennial search for traditional foods with a twist, it was a great coincidence when the CT. farmers Robin and Ron Simmons contacted me about trying their organic, local, low fat and kosher yogurt .
Simmons Family Farm Yogurt almost sounded too good to be true. I shared with family and friends and began tasting the product over a period of a couple of weeks, just in time to make the connection between dairy and Shavuot. Continue reading
This post was contributed by guest blogger and long time vegetarian, Laurel Tuohy.
In addition to being one of the East Coast’s premier vegan food chefs, Mark Shadle partners with Ami Beach Shadle, Master Raw Chef, creating flavorful, vitamin rich, organic foods at their Branford restaurant, G-Zen and on their sustainable vegan food truck, G-Monkey.
Mark also teaches occasional cooking classes at Wallingford’s Delia Center (CT).
Busy enough? Continue reading
styling and photo by Heather Carlucci-Rodriguez
Every Mom loves salad. And kids of all ages love pizza.
I’m thinking it’s the perfect union for a simple Mother’s Day meal. Kids and Dads can have a farm to table adventure preparing this one.
Mom will admire their efforts and taste the difference.
Do you check online restaurant menus before you call for a reservation?
Take a look at the online menu for Print Restaurant, 11th Ave. at 48th St. in NYC, and you can learn a lot. Ride your cursor over the ingredients and you will find a whole lot more than overblown descriptions of flavors.
You will discover that the impossibly magenta oranges in the Blood Orange Salad come from Isabelle’s Orange Orchard in New Orleans. The butternut squash that serves as a tasty whipped landing for the Pan-roasted Snapper comes from Paisley Farm, which coordinates a co-op of upstate NY farms consisting of 25 like minded farmers seeking to distribute their crops. Continue reading
Naysayers may ask, “If it is vegan, what is there to eat, really?!”
Think vegan is bland and limited in choices? Think again.
has been on the NYC restaurant scene since 2005
. I have trouble imagining the dining landscape without it. There are a number of great (yes, I said it) vegan restaurants
and I count Blossom
as one of them.
As one who avoids all animal products that are not kosher, I relish having an entire menu to choose from. Yup. It is like a celebration and I get a little giddy when the entire menu is fair game for me. No need to ask tons of prying questions here. Continue reading
When a friend called from just outside of Aspen to see if we could meet him for dinner in NYC, I sprung into action to find the ideal place. P. had entertained us in July by sharing the magnificent and exclusive golf course and dining area at the Roaring Fork Club. How to reciprocate and hit the right vibe and great menu choices in our neck of the woods?
, just one block east of Central Park
on the Upper East Side
, was the perfect choice. It has a breezy and bright interior which strikes a sophisticated chord with plenty of blond woods and red accents ( yup, it is rouge
). There is lots of breathing room between tables and best of all, there are private booths in the back of the generous dining room.
When I mentioned to Rachel, the Maitre d’, that we were entertaining a guest from out of town, she gladly guided us to my favorite area in the back. Continue reading