Thursday, November 14, 2013

A New Mexico Thanksgiving Dinner

 from @NMMagazine, a menu to have you giving thanks for the state’s bounty of singular ingredients

Back when the Pilgrims were still boys and girls in England, Don Juan de Oñate and his band of explorers enjoyed a feast of thanksgiving in 1598, near Las Cruces, as recorded by Gaspar Pérez de Villagrá, a poet who traveled with the expedition. That’s all the excuse we need for a Thanksgiving feast seasoned in New Mexican style. I always look forward to local flourishes that add zest to the traditional bird and trimmings.

Read the rest of Thanksgiving Dinner in New Mexico Magazine

Thursday, October 24, 2013

Top 10 food facts on #FoodDay

Union of Concerned Scientists
Top 10 Food Facts
Share your favorite science-based fact to show your support for a healthier food and farm system in honor of Food Day!
This Food Day, Share the Facts
Today is Food Day! To celebrate, I'm sharing a list of my "Top 10" favorite facts from recent UCS reports, including our brand new report, The Healthy Farmland Diet.

The Healthy Farmland Diet is the first economic analysis of its kind to show how increasing consumption of fruits and vegetables would not only be healthier for our bodies, but also healthier for the environment and local economies. This report also demonstrates how modest government investments can remove obstacles standing in the way for consumers and farmers to reach this goal.

So tell me: what's your favorite science-based food fact? Use the links below to share it on Twitter to show your support of a healthier food and farm system! You can also share all 10 facts on Facebook or by forwarding this email.

1. Healthy farms=win-win-win for health/well being of people, economies & natural resources we all depend on

2. Sales of locally grown food now total $5 BILLION/year.

3. Modest public investments in ~500 farmers markets/year could create >13K jobs over 5 years

4. Got (organic) milk? #Organic dairies = better for environment, consumer health & regional economies.

5. Shifting policy from supporting junk food to fruits/veg could save $17B in health costs
6. Burger with a side of...pills?  >70% of antibiotics sold in US are used in animal agriculture.

7. Only 2% of US cropland is devoted to fruit/veg. Time for smarter gov't policies.

8. If Americans ate fruit/veg according to @myplate, US production of fruit/veg would increase by 88%.

9. Just 1 more serving of fruits/vegetables could save >30K lives/yr.

10. Scientists have shown that cover crops can reduce nitrogen groundwater pollution by 40-70%

As you can see, we've got the facts on our side AND we're making progress because of it. Just last week, we delivered a petition from more than 18,000 UCS supporters to House leadership urging them to proceed with the Farm Bill. They listened, and the Farm Bill process is now moving ahead. Moreover, President Obama listed the Farm Bill as one of his three near-term priorities.

With all of this, we've got a lot to be excited about—and a lot of work to do. Join us, and this Food Day, share your favorite fact now for a healthier food and farm system!
Ashley Elles
Ashley Elles
National Field Organizer
Food & Environment Program
Union of Concerned Scientists

Monday, September 9, 2013

College Scholarship Opportunities

…for college students majoring in Horticulture, Plant Science or Journalism, with an interest in garden communications. Here's the link:

Thursday, August 15, 2013

A little gardening update

…from a blog in another part of the country that I follow for my #highered, whither-U & online learning network. Connecting networks - tear down the garden walls - is a current project. Everybody on them eats - and many garden. Re-blogging Steven Krause's here instead of the usual MOOC (Massive Open Online Courses) posts on another blog, MOOC Madness, or composition and teaching writing on yet others
last year - getting established

Steven writes,
A break from all the MOOC posting (though I have another brief one of those in me I might get to yet today) to share a Flickr set and an update on the gardening for 2013. 
Part of what prompted me to post this  is this article I came across via the book of face,“Reclaiming the front yard with edible estates” from the public radio show The Splendid Table.   Basically, it’s a little story about a gardening/art project for turning front yards into food gardens. There are even plans for one garden that features an earthen bread/pizza oven. Hmm, maybe next year…. 
Anyway, a couple of quick observations: 
First, it all continues to be a huge hit with neighbors. When I’m out there doing stuff, people walking by routinely stop to chat, to say how much they like what we’ve done, etc. A few other people in the neighborhood have even given the front yard veggie garden a go for themselves. So it’s all very very good.  
Second, it grows quick ... Here’s the same view [as above] from almost exactly a year later:
Read rest of A little gardening update by

Tuesday, July 30, 2013

the market beet, summer2013 newsletter

…from @FMCorg…w/ usual heads up for the #Mountainair #farmersmarket dba Farm and Market Garden…reciprocity rules even when not reciprocated.
Farmers Market Coalition's quarterly newsletter, Summer 2013

Friday, July 19, 2013

Should Humans Eat Meat? [Book Excerpt]

What can & should be done about human carnivory? Vaclav Smil answers in this excerpt from his new book. Editor's Note: The following is an adapted excerpt of Should We Eat Meat?: Evolution and Consequences of Modern Carnivory, by Vaclav Smil. Wiley-Blackwell, May 2013.
There is no doubt that human evolution has been linked to meat in many fundamental ways. Our digestive tract is not one of obligatory herbivores; our enzymes evolved to digest meat whose consumption aided higher encephalization and better physical growth. Cooperative hunting promoted the development of language and  socialization; the evolution of Old World societies was, to a significant extent, based on domestication of animals

Thursday, July 4, 2013

Flash in the Pan: Lessons from the Desert

…A new book explores sustainable agriculture in in dry climates, reviewed by Ari Levaux…must read for local growers and others with an interest in local food sovereignty and water issues.

Recent years have brought spikes in the frequency of strange weather patterns and severe storms, with many blaming the increase on human-caused climate change. If this new normal, as it's being called, is here to stay, it will have profound implications on food production.

There are two basic ways that this threat to food production is being addressed. One is to develop new crops and agricultural methods tailored to withstand increased heat and water stresses. The other approach is to look to the past for solutions, at crops and techniques used in regions that have historically endured this kind of weather. A new book by agricultural ecologist Gary Paul Nabhan, Growing Food in a Hotter, Drier Land, is a comprehensive exploration of this latter approach 

Monday, July 1, 2013

Menus: The Art of Dining

…on my way to look for material for a history of BBQ post (for Jubilee's Outlaw BBQ), I came across and couldn't resist this wonderful collection of menus and notes on their history from the UNLV Libraries distracted me from via a post on More or Less Bunk (history blog with a food history category), which comes, in turn, from the Scout Report (not food but a weekly report on best new internet resources, truly an information junkie's delight). That may be more provenance than anyone reading cares about, but all are resources worth looking at more closely.

Menus provide a wealth of information beyond their purely aesthetic value and are a particularly rich resource for aspects of cultural and social history. They give us information on the most popular cuisine of a time period and region and are evidence of changing culinary tastes. They can indicate how particular food items have been used regionally, and in the case of notable restaurants can provide evidence of the work of well-known chefs. 

Wednesday, June 26, 2013

Good for your Garden: Compost

…something for #Mountainair's home & #communitygarden/ers & local growers, especially in the conspicuous absence of either art council as information manager for new community garden consortium or local farmers market updating information or refreshing online content. Normally, Claunch-Pinto SWCD and Torrance County Extension pick up that slack, but the very popular gardening workshop series are on temporary hiatus until Gene Wynn recovers from recent surgery. 

After starting a Community Garden playlist and subscribing to gardening channels, I then forgot to add videos to the playlist. I now stand reminded and have just added more videos, subscribed to more channels...

Notes from Praxxus

Saturday, June 8, 2013

Ice Cream Bread

…from my friends & fellow cyber gourmands at Coursera Café

Ice Cream Bread
adapted by Cooking with Libby
2 cups of your favorite ice cream, softened
1 and 1/2 cups of self rising flour
Preheat your oven to 350 degrees.  Grease and flour an 8×4 inch loaf pan.
Mix the ice cream and flour together in a bowl just until combined.  Smooth it out so it looks even.  Bake for 45 minutes or until toothpick inserted comes out clean.
Cool for a while and then serve.
Recipe Tip:  For best results, use full-fat ice cream.
It should also be noted that some flavors of bread will come out stronger tasting then others.  For a bolder and not so plain flavor…it is recommended to go with bold flavors of ice cream such as peanut butter or butter pecan.  Don’t forget, you can also add extra ingredients into the mix to make it less plain and more flavorful.  Experiment and have fun with it!

via Ice Cream Bread - Newlyweds

Friday, June 7, 2013

From BlogHer: Food Bloggers & Best Food Writing

…not to be confused with Everybody Eats, which is more of a curation project and eclectic compendium. It all started with a few feeds in the reader, mostly related to local food sustainability, community gardens, and links to share to a friend's food page on Fb. She lost interest and canned the page. So there I was with all these food feeds and no place to send them...

Tuesday, May 21, 2013

Gardening video: planting sweet corn

how does your garden grow? From #communitygarden novices to experienced home kitchen gardeners, farmers market growers, professionals and permaculturists…'tis  the season when thoughts turn to gardening. Claunch-Pinto and Torrance County Extension have been collaborating in gardening workshops. Since the June workshop has been postponed and the series on hiatus with Gene Winn recovering from hip surgery, perhaps we all can help fill the gap here with videos, resources and gardening tips. Topics and recommendations invited.


In today's episode you and I will plant Ambrosia Sweet Corn. Join me in the garden for a slightly different method of planting corn for a stronger healthier plant. Stay tuned for many updates on this. Hopefully it ends with me grilling fresh corn on the barbeque this summer. 
Gardeners also share tips on the Facebook page. Here's an interesting one that reminds us how much gardening is the ultimate recycling:
"I am growing potatoes in horse feed bags. They are doing great so far. I rolled the bag all the way down to start, added straw in the bottom then a layer of soil enriched with compost, planted and now as they grow I am alternating straw and soil."

Tuesday, May 14, 2013

Harvard goes haute cuisine…scientifically


Science & Cooking brings together top chefs and preeminent Harvard researchers to explore how everyday cooking and haute cuisine can illuminate basic principles in physics and engineering, and vice versa.
During each week of the course, you will watch as chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. Inspired by such cooking mastery, the Harvard team will then explain, in simple and sophisticated ways, the science behind the recipe.

Friday, May 10, 2013

Pie Multi-Tools

Behold the missing link between Martha Stewart and Moby Dick: the scrimshaw pie multi-tool.

6 Pie Crimpers 460

On a recent Venue visit to the New Bedford Whaling Museum, I was captivated by a gallery filled with scrimshaw items, carved by American nineteenth-century whalemen as gifts for mothers, wives, and sweethearts during their long sea voyages....[S]crimshanders carved baleen, walrus tusks, and whale teeth into hundreds of thousands of pie crimpers.

Read the rest at Pie Multi-Tools at edible geography, Everybody Eats' latest food related blog find

Thursday, May 9, 2013

10-layer roasted vegetable salad

…for those not that into grazing raw vegetables. Salads don't have to be 100%  raw. This one looks interesting. With the Mountainair Farm & Garden Market now open (even if reports do run to information skimpy and content lite) and the community garden (no link, FB page not being maintained) getting busy, it's time for Everybody Eats to get with it too.  Farmer market and community garden posts will appear here, on Mountainair Online (the blog) and, to a lesser extent, iCreate ~ all syndicated to Mountainair Online (the Facebook page). Enough already...onto the salad course…

Every single bite of this salad is a new and wonderful flavor combination, depending on what lands on your fork. The delightful mix of roasted vegetables, beans, crispy lettuce, crunchy toasted almonds, smooth avocado and tangy feta cheese -- all combined with a dressing of garlic, honey and spices -- is an incredibly tasty and healthy feast.

There are a few steps to making this salad, but it comes together quickly....This recipe is adapted from The Fresh & Green Table by Susie Middleton.

Continuea at 10-layer roasted vegetable salad [Vegetarian] : TreeHugger

Friday, April 26, 2013

Gardening at Night: An ode to the growing season

…with a nod to the #Mountainair Community Garden, working, meeting and planning this coming Saturday at Mountain Arts on Broadway…

 Most gardeners are just coming out of their deep planning phase, wrapping up dark months of poring through seed catalogs like plant porn. 

I’d hate to admit it, but it looks like my yard has it’s own Rule 43.

April, as T.S. Eliot so smartly put it, is the cruelest month. If he were a New Mexico gardener, Eliot might include February, March and the early part of May as well. They’re all cruel for the same reasons: A warm day or two makes gardeners start to change their normal routes to ones nearer to Osuna Nursery....And, invariably, everyone with dirt under their fingernails experiences fear and pangs of regret at mistiming their plantings—as the last freeze of the year splinters those snap peas, turns tomato seedlings to trash and withers even the weeds. Even the spirit of Ben Franklin working with Dr. George Fischbeck couldn't accurately predict the last freeze.

Read the rest of Gardening at Night: An ode to the growing season by iBrendan Doherty n the April 25 Weekly Alibi

Tuesday, April 16, 2013

Modern Art Desserts: From Mondrian Cake to Matisse Parfait

art inspired cakes have been showing up all over. The recipes for these edible masterpieces are from the pastry chef at the San Francisco Museum of Modern Art, Brain Picking's main brain, Maria Popova writes
As a lover of modern art, Mondrian-inspired creative projects, and unusual cookbooks, I was instantly enamored with Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art (public library) by Caitlin Freeman, pastry chef at the Blue Bottle café at the San Francisco Museum of Modern Art, which she roams for inspiration, then translates the artwork into edible masterpieces. From Matisse parfait to Mondrian cake to Frida wedding cookies to Fuller hot chocolate, the recipes hit the spot for art-lovers and foodies alike, adding an extra layer of whimsical delight to the art of dessert.

Read the rest, plus more pictures and a video, Modern Art Desserts: From Mondrian Cake to Matisse Parfait | Brain Pickings

Wednesday, April 10, 2013

'Feast' Online Community Cooking Classes

CookingMashable…not what you'd think as your go-to source for learning how to cook.  Sounds like there are others too (of course there would be, even if just counting recipes on YouTube and Instructables). Not a free online course either…but they can't all be. Still, that sounds like another category for Everybody Eats to explore.

We're not all cut out to be master chefs, and culinary school isn't for everyone. But if you're tired of making mac and cheese in the microwave, taking an online cooking course might just be your kitchen savior. 
David Spinks ate McDonald's and not much else for most of his life, then decided to make a change. His solution: founding an online cooking school. Spinks created Feast to find his way around the kitchen and provide a community cooking platform for other culinary novices. 
Feast's goal is to help "the most average schmoe ... become a more confident, badass cook," but also to connect users with other students taking the course. 

Read the rest of Have Your Fill With 'Feast' Online Community Cooking ClassesSEE ALSO: 7 Apps to Help You Cook and Eat Like a Pro

Monday, March 25, 2013

Forget Fish Fridays: In Louisiana, Gator Is On The Lenten Menu

…Lent, Louisiana, seafood, nostalgia, eating alligator (talk about good ~ here's you some recipes to try, sha)

Tastes like chicken, but it's OK for Lent: Fried alligator, as served at New Orleans' Cochon restaurant.
Tastes like chicken, but it's OK for Lent:
Fried alligator at New Orleans' Cochon restaurant.
Is it OK to eat alligator on Fridays during Lent? That question isn't just rhetorical in Louisiana, which has large populations of both Catholics and gators.

Read the rest of Forget Fish Fridays: In Louisiana, Gator Is On The Lenten Menu : The Salt : NPR
In New Orleans, it might take going vegetarian for Catholics to really feel deprived.

Friday, March 22, 2013

How Gardening Can Feed the Soul

The Backyard Parables
In The Backyard Parables (Grand Central Publishing, 2013), author Margaret Roach uses her fundamental understanding of the natural world, philosophy, and life to explore the ways that gardening saved and instructed her. In short, she learned how the garden feeds the soul. Roach has harvested thirty years’ worth of backyard parables—deceptively simple, instructive stories from a life spent digging ever deeper—and has distilled them all in this memoir along with her best tips for garden making, discouraging all manner of animal and insect opponents, and at-home pickling. The following excerpt is an introduction highlighting her early gardening experiences and the road to finding spirituality in nature.
Once upon a time, a faithless twenty-five-year-old got down on her knees and fashioned her first garden. It was a sorry thing, but also a matter of great pride, this perennial checkerboard imprinted on a sloping bit of ground outside her family’s kitchen door.

Saturday, March 16, 2013

Amazing Rainbow Fudge

…no food blogging for a while, my bad…consider this a make-up offering, the food blogging analog to forgive-me roses. Should I have looked for instructions on making candy or frosting roses? Another time.

Check out this absolutely amazing rainbow fudge! It is made from white chocolate and food coloring. How awesome is that?

Foodista | Amazing Rainbow Fudge

Saturday, February 16, 2013

the market beet

quarterly newsletter of the Farmers Market Coalition (also on Facebook), Winter 2013…just in time for today's Mountainair Farm & Garden Market meeting, 2 pm at Ancient Cities. Learn more about New Mexico Farmers Markets on the association's website. There is now a blog and a newsletter subscription form, suggesting (one hopes) that publication has resumed. I subscribed and will let you know. You can also learn about NM farmers markets by real and virtual visits to individual markets. Follow (or at least visit) NM Farmers Market, the Coalition and the #farmersmarket tag on Twitter for even more information.

Sunday, February 10, 2013

Chocolate Coconut Rum covered Strawberries

…a belated return with the perfect post for Valentine's Day. I've been off taking taking online courses, blogging for good, blah, blah, blah ~ and taking more naps than usual. There is something soothing blogging about food. Between holidays, local food sovereignty and other politics, oddities and Southern Living, there is always something to post that is both fun and not too time consuming. 

Chocolate is a MUST on valentines day! And who doesn't love chocolate covered strawberries? This dessert combines the three flavors (chocolate, coconut, and strawberries) into little bite sized pieces that can be made in bulk and given to all your valentines this year or just your one sweetheart :) ...

By: cheeriokate

Continue Reading »Chocolate Coconut Rum covered Strawberries