A recent post on Fast Company recognized that sharing economies continue to grow. They spotlighted websites working to share food across communities (left over mashed potatoes? No problem!) and noted the sheer numbers associated with wasted food. “Globally, 30 to 50 percent of all food produced is lost or wasted between crop and plate–that’s between 1.2 and 2 billion tons. Personally, each of us in the United States and Europe is responsible for trashing between 200 and 400 pounds a year of completely usable food–by contrast, in sub-saharan Africa and South Asia, people waste only 12 to 20 pounds a year.” Continue reading
I write a regular column on green-organic beverages for the new & awesome mag, SIP Northwest. It’s an informative publication for anyone interested in sipping and supping across the Pacific Northwest. My most recent article is on one of my favorite cool season habits – boozy milk cocktails and egg-y apertifs. Continue reading
Making homemade bread crumbs is easy peasy. So much so, I can’t imagine why you would or should ever purchase breadcrumbs from the store. Bread crumbs can be made with any day old (or older) bread, rolls, tortillas – you get the jist. I will often toss any extra rustic loaf I have on the top of my fridge in the paper bag and leave it for many days – until I find time to make the crumbs.
Spring is springing and with it, come weeds. If you don’t get in your beds and weed now, you’ll be knee deep in weeds that have really put their roots down in April. Do yourself a favor and get outdoors! Rain or shine.