Disqus - Latest Comments for CookingUpAStory

Re: Winter Greenhouse Guide Published

Cooking Up a Story — Fri, 18 Sep 2009 16:31:12 -0000

Hi Sandra:

You can find out more about Chuck and Carol's guide by going to their website, Garden Goddess greenhouse: http://www.gardengoddessent...

Let me know what you think of it!

Re: Tomato Pie Recipe

Cooking Up a Story — Fri, 04 Sep 2009 13:44:50 -0000

Thanks for your feedback, Mr. Miles. Now you have me interested in the recipe that your family used!

I made a BBQ DVD awhile back, and boy, there are so many different approaches to great authentic low and slow BBQ, typically associated with the South. In this case, this was Tricia's family's recipe (being from North Carolina) and they consider it part of their tradition.

Re: Tomato Pie Recipe

Cooking Up a Story — Thu, 03 Sep 2009 10:21:28 -0000

Well, add me to that list, Nancy! When I first met Tricia I learned of her family tradition of making Tomato Pie and I thought, what's that?! Do you have a Southern root in your family tree? I'm beginning to think tomato pie is a very familiar dish in the southern states around the Carolinas. Outside of that region, though, it's new to most folks. I think it's great there are still food traditions, and, even better, they are being shared via the internet so many more can discover and bring them to their family!

Re: No Impact Man: Movie Review

Cooking Up a Story — Thu, 03 Sep 2009 01:16:57 -0000

What they did was amazing. We do a lot - but not nearly to the extent Colin and his family did. I agree, if we all do something, it adds up.

I think the whole family will like this one - quite funny in parts, and touching in others. It was a true journey and I'm glad the filmmakers were able to catch it and put all the pieces together into a compelling story.

Re: Urban Chicken Coops on City Tour

Cooking Up a Story — Wed, 26 Aug 2009 20:47:19 -0000

Christine: thanks for you input - I will check out your book. Maybe I'll get some ideas for our coop-to-be!

Renee: Sweet! You adopted an orphan chick! How long before you start getting eggs from your chicks? You mentioned 5 more months...how long have you had them? Can you tell I could use a starter course?! I think I'll take one *and* do lots of reading. Y'know, if we go back far enough (some less than others) many of our relatives raised chickens and/or lived on a farm. It was a way of life for so many. Can't locate the exact number, but I've read between 20-30% of the population lived on farms in 1930. Yet raising chickens seems such a foreign concept. Getting over that and looking forward to those fresh eggs too!

Re: Urban Chicken Coops on City Tour

Cooking Up a Story — Wed, 26 Aug 2009 16:00:48 -0000

So glad to hear you took the plunge! Looking back, is there anything you might do differently now? My game plan is to put together a coop over the winter, then come Spring, get a few hens. Can't wait for the eggs, and I know my garden will appreciate the food too!

Re: Sheep Cheese: Ancient Heritage Dairy

Cooking Up a Story — Wed, 26 Aug 2009 15:16:15 -0000

Thanks, Susan. Do you have sheep too?
One of these days I want to visit your farm...the thought of you making soap from goats milk inspires me - and gets my curiosity going too. Besides, I love goats!

Re: Tomato Pie

Cooking Up a Story — Mon, 17 Aug 2009 23:41:14 -0000

Zupan's - couldn't agree with you more about the sweet ones - especially berry (my weak spot this time of year!). I hope you have a chance to try Tricia's recipe... a wonderful tasty meal, in and of itself.

Re: Tomato Pie

Cooking Up a Story — Mon, 17 Aug 2009 23:38:10 -0000

Tricia - I know you said you could use any tomatoes, but do you have a fave or 2?
I have some new heirloom ones ripening (first time trying something other than beefsteak or early girl!), and wondering which, if any, make a difference in your recipe. Thanks for any direction on this!

Re: Tomato Pie

Cooking Up a Story — Sun, 16 Aug 2009 13:17:26 -0000

Glad to hear you tried this, Janis! I'm about to make it (again!), now that my tomatoes are finally ripening. I tried this last year and fell in love with it - taking advantage of so many yummy things ripening this time of year. Tricia wrote to make a slight change: she substituted sour cream (same amount) for the mayo, saying, "It is wonderfully rich and actually makes the pie taste better. It is also better for freezing since mayo breaks when it freezes.". Guess this makes for a good excuse to make it again. =)

Any tips for the oven-fried green tomatoes? Sound yummy too.

Re: Ping.fm / Uploaded Image from Richard Disney

Cooking Up a Story — Sat, 25 Jul 2009 20:51:12 -0000

It is a beautiful lake! I hope the water is as clear as it used to be.

Re: Fishing for the Local Availability of Fresh Fish

Cooking Up a Story — Wed, 10 Jun 2009 18:40:53 -0000

Here is the address you can copy/paste into your reader:
http://feeds.feedburner.com...

Hopefully this will work fine for you. If not, let me know, and we'll
go from there.

Thanks for wanting to subscribe!

Rebecca

Re: Seafood Watch

Cooking Up a Story — Tue, 02 Jun 2009 20:02:55 -0000

Keli, and the same questions might be applied to farmed fish -> where and how is it farmed? I'm beginning to ask for different types of fish at my grocery store. Unfortunately the one I frequent, the fellow there has no knowledge about the whereabouts nor its background. I need to diversify my source!

Re: Small Batch Fresh Strawberry Jam

Cooking Up a Story — Sat, 30 May 2009 19:02:04 -0000

It might change the overall flavor a bit, but I think it's a good idea. Let me know how it worked out for you. Speaking of using what is available, has anyone ever tried using some fresh squeezed orange juice?

Re: Alexander H. Williams

Cooking Up a Story — Tue, 28 Apr 2009 00:16:43 -0000

that is absolutely gorgeous! What part of Oregon?

Re: Artisan Chocolate: A Minister’s Daughter

Cooking Up a Story — Sat, 25 Apr 2009 10:32:30 -0000

Sarah, at the time of this filming, was using Dagoba chocolate.
Here's a link to their website (it looks like you can buy online): http://www.dagobachocolate....

Re: Sustainable Agriculture Research and Education (SARE) and Cooking Up a Story Form Partnership

Cooking Up a Story — Fri, 17 Apr 2009 15:13:28 -0000

Thanks, Rob! SARE has done some tremendous work, and I'm looking forward to learning more.

Re: Organizing Seeds

Cooking Up a Story — Wed, 08 Apr 2009 14:23:29 -0000

Y'know, like you LIsa, I have older seeds in packets tucked here and there around the house. According to the packet, they're goners. I think I will give some of them a go & plant & see what happens. I love what Jean Ann came up with here, tho - not only for organizing seed types, but to help in the when-to-plant-what conundrum that occurs throughout planting time.

Re: The Growing Face of Modern Hunger in America

Cooking Up a Story — Thu, 02 Apr 2009 15:25:50 -0000

Thanks, Keli. It's a situation many more of us are going to be discovering in this downed economy, I'm afraid. Kathleen made a post on her blog last night and said she now has emergency funds set aside, just-in-case, thanks to her tax refund check.

There is more we can do, such as volunteering more often as you suggested. Kathleen mentioned (in a part of the interview that was not used) establishing a sort of community dinner where folks, no matter their economic situation, can come together to share food with each other. Like she said, it's not 'us' who have & 'them' that don't - it's something concerning *all* of us.

I'm in total agreement with you, Sara. Something needs to be done. A more realistic living wage perhaps; the pricing for good fresh food in grasp for the many, not the few; health care costs coming down; the list goes on!

Joel Berg offers some solutions in the upcoming post tomorrow. Change can happen, but action must be taken in order for it to occur.

Re: Guy Watson Talks Globe Artichokes

Cooking Up a Story — Wed, 25 Mar 2009 11:54:12 -0000

I think you'll find it will do well here, dieselboi! I know 2 other folks in town who grow them too (click on 'Artichoke Pesto' link above, & you'll see Michele standing amongst her artichoke plants in her front yard). I cleared an area to plant one myself last year - but didn't - now you're inspiring me to give it another go. =)

Re: Pie, It’s a Way of Life

Cooking Up a Story — Thu, 19 Mar 2009 10:22:38 -0000

I was so inspired by your post that Fred and I made chicken pot pie for dinner - and this is something we've never ventured to do before! My middle guy - Tom, who aspires to be a chef someday - was going on and on how good it was - totally surprised that something that looked 'less than appetizing' (in his young eyes) actually *tasted* good! See, good food, it tastes good too =)
Thanks for sharing, Lisa. Simply yummy.

Re: Paul Roberts: The End of Food

Cooking Up a Story — Wed, 04 Mar 2009 17:03:00 -0000

Thanks, Keli! I really enjoyed listening to Paul Roberts, too. As he talked he shared stories that helped explain the predicament our food system is in - and helped make it understandable. If he ever travels to your area, I would recommend going to hear him speak. Have you read either of his books?

Re: Farm To School: A Conversation with Marion Kalb

Cooking Up a Story — Wed, 04 Feb 2009 10:09:44 -0000

Taste matters to kids. Heck, like you point out, it matters to adults too. I too was encouraged when I learned that 150 kids lined up that first day to try the 'new' salad bar. The excitement is to learn it has leveled off to around 125/day. Sounds pretty successful to me. And less waste too, for if it is getting eaten it is not being thrown away by the students, nor is the food service person having to throw out (nearly as much) uneaten salad bar items.

Re: A Good Food Farmer

Cooking Up a Story — Mon, 26 Jan 2009 13:05:15 -0000

Keli, you're in Canada, right? I think it's great (considering the weather) you do have a market open all year long. I have a question about the vendors you mentioned - who get their produce from a food terminal - are they also there in the more productive growing months, selling wares from these terminals? Or, do you think they are only supplementing their farming income by selling imported produce in the winter?

Re: Food News: Food Matters with Mark Bittman

Cooking Up a Story — Mon, 19 Jan 2009 19:14:07 -0000

Tori: Yay for your Dad! It sounds like he really cared about good food, and you too.

I think you hit one of the nails on the head: education. We need to be educated about our food, where it comes from, what's good for us to eat, and how to prepare it, for starters. Real basic stuff, not everyone is taught this at home. Does this happen at schools - well, it used to with home economic classes, but most of them were slashed due to declining budgets. Does it happen at home - it's possible with some families, but definitely not all.

I understand some food banks offer cooking classes to folks who use their establishment as a source of food. I think we'll be seeing more and more classes popping up, ones that cover the areas you mention: how to shop a sale, get the most for your dollars, and make those dollars stretch. Much of this is learned from experience. I hope you are able to pull something together and pass along that information you learned from your Dad and put to practice in your own adult years. We all learn from each other.