Are you ready to step up your wine game? In this Real Food overview, we'll touch on some familiar grapes and wines while providing references for further exploration. Most importantly, we'll look at the environmental impacts and sustainable potential of winemaking!
When you think of avocados, you might think of guacamole, and we get it! The fruit is quite a nutritional powerhouse, incredible in savory dishes and a huge hit in desserts around the world. From dips and spreads to ice cream and milkshakes, avocados bring a special creamy satisfaction to plenty of other yummy concoctions.
Peanuts are an incredible food. This South American native legume has traveled the world to become a household treat on almost every continent, from the peanut flare in Thai cuisine to the humble PB&J in North America. Exploring the many roles of the peanut may just be the food adventure for you this season!
Pears are often regarded as the "other" fruit, standing in the shadows of apples, but the fresh, floral pear is as easy to cultivate as an apple and just a versatile. Bite into a juicy pear, slice it up for your cheese plate, or cook it into a savory dish: the options with pears seem to be endless.
Honey - that golden syrup we drizzle on toast and stir into tea - is created by the busy little bees that pollinate so many of our crops. Read on to learn about how those buzzing insects produce honey and how honey plays into our history and into so many sweet and savory delights.
Salmon is an ancient creature that has sustained civilizations throughout the ages, but in just the past hundred-plus years, this majestic elder of the sea has been taken for granted, exploited, depleted and endangered. Whatever you know about salmon, there is more to the story.
Throw on your apron and heat up the grill for some juicy tips on how to barbeque with sustainable meats and veggies. Grass-fed meats taste so good, especially when done just right, and seasonal produce brings tons of flavor to the table.
In a recent Heroic Endeavors feature, we interviewed Sharon Feuer Gruber and Wendy Stuart of the Wide Net project. The conversation ranged from marketing invasive fish species to nutrition to the current state of our food system. We liked Sharon and Wendy so much that we decided to run the rest of the interview we had with them!
Tart, succulent purslane can be used like any green veggie. While many curse this juicy green as a weed, adding purslane to your kitchen arsenal brings a slightly tart and lemony flavor to salads, sauces, stews and more - perfect for the start of summer.
Papaya is a polarizing fruit. You either love the creamy cross between a mango and a squash or are totally grossed out by the flavor. It may not be the world's most popular tropical fruit, but it's definitely giving mango and pineapple a run for their money.
Happy birthday to us! A look back at the past two years in Real Food, our ongoing series on seasonal food, featuring cooking tips, nutritional profiles, historic and cultural background, and important information - including the environmental impact - about how each is cultivated.
Sharon Feuer Gruber and Wendy Stuart are the founders of Wide Net, a project that helps control Chesapeake Bay blue catfish (an invasive, non-native species) and provides a low-cost source of protein to hunger relief organizations in the Washington, DC area. Read on to find out about their other heroic endeavors.
At long last, spring is in the air! Time to change out sweaters and heavy jackets for something lighter. Time to open the windows and let in a little fresh air. Time to change from heavy winter foods to lighter fare. And a great time to sustainably spring clean the kitchen!
Millet -- it's not just for birds! How did this ancient crop become synonymous with birdseed in the United States? And how did a plant once revered by the Chinese fall into obscurity? Thanks to millet's resistance to drought in an era of shifting climate, it's a grain to be rediscovered.