Posts Tagged ‘Food’
New Project: Foodie Underground
For those of you that have followed along, you know that for the last 2.5 years I have written a column called Foodie Underground. Over time it has morphed into a space where I try to make the idea of good food less elitist. That takes many forms, from interviews with people in the food movement to snarky exposes on sauteed kale.
Well today marks the launch of FoodieUnderground.com, an entire website devoted to the idea of “good food, from good places with good people.” Read the Foodie Underground Manifesto for an idea of where it’s headed.
Friday Photo: Outdoor Autumn Dinner
Just because it’s colder and darker doesn’t mean we should stop eating outside.
Recipe: How to Make Your Own Granola
Food tip of the week: never buy granola ever again. It’s one of the easiest things to make yourself, and because it stores well, you can make up a big batch and have enough for many breakfasts to come.
The other great thing about granola? Once you have your base recipe of oats and a coating to make the granola crispy and sweet when you bake it, you can add pretty much anything you want. Chia seeds? Sure. Pepitas? Delicious. Figs? Certainly not an ingredient to ever go without.
Why Caring About Food Isn’t An Option, It’s a Responsibility
“Food is life.”
I have been known to say a similar thing, but when it came from the mouth of a Ugandan farmer, the words were more powerful than I could ever make them.
Sitting to the right of Constance Okollet on a panel titled Food Anthropology at SXSW Eco in Austin last week, I was humbled as she emphasized what food meant to her and her community. Okollet is peasant farmer from Osukuru subcounty, Tororo district in eastern Uganda, Africa and a mother of seven. As if that wasn’t enough, she’s the Chairperson of Osukuru United Women Network, working on agriculture health and the environment, and a founding member of Climate Wise Women, traveling the world advocating against climate change and its effects on the communities around her.
The Secret Diary of a Foodie, Part Three
While madly searching for food trucks, a good greens blog and love – we get another look into the secret life of a foodie. (Part 1 and 2 in case you missed them.)
Saturday September 1, 2012, 7:33 p.m.
Dear Diary,
This summer has been hectic! The Barista ended up being a total nightmare (you just can’t date people that bring PBR to dinner parties). Finished the coffee roasting class and then debated on building my own roasting machine in the backyard, but decided instead to focus my efforts on developing a new artisan salt business. Have been bottling up all kinds of infused salts, and everyone loves them so much, I figure I can totally sell them at farmers market. Or at least via my new salt blog. Who eats regular salt these days anyway? Boring.
For the Love of Cookbooks and Roots
When I was home earlier this summer, I asked my mother for a recipe. She pulled out her worn 3-ring binder. This binder is blue, has yellowed pages falling out of it and has sat in the same place on the bookshelf for as long as I can remember. In it are recipes scratched in her handwriting of her earlier years, additions by her sisters, and almost four decades’ worth of recipe inspiration ripped from magazines.
My natural instinct when I need a recipe is to go to that online thing that starts with G. For my mother, it’s to go to her recipe shelf. If it’s not in the blue book then there has to be a recipe that can be improvised on elsewhere among the culinary titles. In fact, it was only recently that she called to tell me that she was wondering about a specific recipe and went to her computer herself to search around the internet for it (normally she calls me and has me cull the pages and select a few links, her personal search engine so to say).
Recipe: The Best Birthday Cake Ever
Who ever said it was sad to make your own birthday cake was wrong.
Here’s the thing about baking your own birthday cake: it ensures that you are in full control of what you are eating to celebrate your day. No crumbly cupcakes because your friend forgot that you actually hate cupcakes, no overly sweet processed frosting because your neighbor only had time to go to the bakery department of the chain grocery store and no half-eaten chocolate mint ice cream cake left in your freezer for the next six months.
Dirtbag Gourmet: Cooking for Your Date in the Great Outdoors
It’s good when editors let you pitch the kind of articles that make you laugh. Which is why I am excited about my most recent post on the very respectable outdoor online magazine Adventure Journal, where I took a stab at the topic of food and love in the backcountry. It started as a conversation between friends on how to impress a date on a hike (“make your own trail mix!”) and resulted in this article:
If you can’t cook a decent meal in the backcountry, you’re destined for romantic failure. A way to anyone’s heart is often through his or her stomach, especially if you’re on the tail end of a grueling day outside. A peanut butter and jelly sandwich? Yeah, that will refuel the person you’re crushing on, but a homemade olive hummus wrap with sea salt? That might be the extra touch you need to turn adventure partner into your partner.
Appreciating the Fact That Good Food is a Luxury
“Making food makes you happy?”
I was on a walk with two friends and we had somehow arrived on the subject of food- a frequent occurrence in my everyday life. She was a bit surprised that food in general was on my list of things that made me feel good.
“Well, yeah.”
I thought about it for a second. “It’s a way to de-stress… if I have too much going on I feel good being in the kitchen and making something. It’s like a meditation.”
Should We Care About Organic Food?
“I now feel completely vindicated for NOT buying organic foods.”
Well, great.
The internet was abuzz with the recent study published in the Annals of Internal Medicine that found little evidence that organic foods are more nutritious than conventional grown food, and I found myself getting severely agitated by comments like the above posted in social media circles. Granted, I spend a lot of time thinking about food, but simple statements like the aforementioned prove to me that we are entirely removed from the food process and what we are eating. We are oversimplifying a complex issue.
blog.annabrones.com 