Live Green!

Be Kind to the Earth

Where Is Your Wild?

While watching this particular Nature episode on arctic wolves, I was also feeling a little sorry for myself. It’s doubtful my husband and I will be doing much traveling this year. Our decisions about less paid work and more family time—which I will never regret—have left us with less expendable income for stuff like vacations. So PBS may be my only brush with what is truly wild… or maybe not.

read more

Feast and Famine, Waste and Want

Delicious Living authors Lisa Truesdale and Jenna Blumenfeld recently wrote a series of articles about hunger in the U.S. Their research and resources make one thing perfectly clear: there are two main barriers that stand in the way of healthy food for all: lack of access to good food (either because of geography or lack of funds) and careless waste of good, plentiful food (by individuals, the US government and the commercial food industry). Inaccessibility and Waste are nearly inseparable partners in crime.

read more

The 2017 Christmas Box

My 2017 Christmas box contains a combination of old favorites and new surprises. Green Gal Granola is an annual “must-include”; my homemade citrus salt is making a repeat appearance from last year; and I’ve created another set of homemade cards, using leftover papers and previously sent cards for my designs. Back by popular demand is my special fruited chocolate bark, too. But there are some new items, as well, including a too-die-for gluten-free cookie, some special holiday items from the folks at New Hope Blogger Network’s Blogger Box and local artist finds from potter John Boss and Chad and Felicia of Mississippi Mud Pottery.

read more

Green Tomato Gratitude Cake

I have always believed that if you truly need something—not just want something but truly need it—the universe provides. It’s my reason for believing there is always something to be thankful for, even if it is not Thanksgiving.

read more

Backwards to a Bright Sustainable Future

I stood in an empty pasture, staring north toward a stand of trees. It was a sunny day, cool but no wind. The quiet of the rural landscape was pleasant and disarming. In the distance came the pounding—at first a vibration—then sound like thunder rolling in from a...

read more

Farm Like a Girl

Blaine Bilyeu is a beautiful, statuesque redhead, with enormous blue eyes and flawless porcelain skin. She could have been in high fashion, but she chose, instead, to be… a pig farmer.

read more

A Peaceable Kingdom

This peaceable kingdom is the honey bee farm of my friend John Accornero. John is my friend who always brings me back to sanity when I get all riled up by the ways of the world. And having visited his farm, I can see why he is able to do this. A bee farm runs by balance, respect and equitability… I guess the way we’d all like the world to run, with a sense of fairness and a adherence to personal responsibility. Bees seem to have this all down; we are—at best—catching on.

read more

“Bee” Careful When You Buy

As consumers, our purchases can be powerful tools. We can influence advertisers, change trends and make or break brands. We can also use our buying power to change political policy and the world environment. If we buy responsibly, even if it means putting ethics and quality above a lower price and convenience, we truly can make the world a better place. And, as Delicious Living Magazine author Rachel Cernansky explains, ‘Bee Better Certified’ could help with pollinator-friendly choices you want to make.

read more

If You Build It, They Will Come!

If you read the post Saving Grace, you know that my friend Henry Holt is a pretty special guy doing pretty amazing things to impact his neck of the woods…and what an inspiration, huh? Well, I agree, not everyone can build his or her own prairie. But I’m pretty sure that everyone I know would love to be part of a more sustainable planet.

read more

Saving Grace

Clearly wilderness had been under siege for a long time, and defending it now seemed unlikely. Yes, I was a raging torrent of opinion and blame when I first sat down to write.

read more

Market Sprouts

If you ask the dedicated staff of the Land of Goshen Community Market to explain the goals of their popular “Market Sprouts” program, they will tell you it is about one, over-arching idea: Harvesting a Healthy Community. True to the spirit of Alice Waters’ vision, Market Sprouts, created in 2011, is a community-based children’s program offered at The Land of Goshen Community Market with the purpose of educating children and their adults on the importance of eating healthy, local produce. Market Sprouts reaches its goal by offering weekly educational activities such as taste testings, interactive exhibits, demonstrations and hands-on activities. All these activities are designed to foster strong relationships between consumers, area farmers, local artisans and small businesses.

read more

Choosing a Mindful and Healthy Path of Your Own

My recent road trip to Daydream Farm and Marcoot Jersey Creamery in Greenville, IL offered more than the sweet, tender asparagus and rich artisan cheeses that went into my Asparagus and Caramelized Onion Quiche. These visits left me reenergized and feeling highly connected to the food I put on my family’s table and to the wonderful folks who provide that food. We all need that—connection to nature and moments of calm, but how often do we find it? The once-a-year vacation? The weekly trip (maybe) to the local farmers market? A family meal with everyone at the table—how many times a week does that happen?

read more

Citrus Salad with A-Peeling Ruby Dressing

Well Happy Valentine’s Day! I think I have a new salad and dressing pairing that will tug at your heartstrings… in a super healthy way. Not only is it delicious, it allows you to be planet-conscious while being health-conscious.

One sure way to tug at my heartstrings is to give me new ideas about eliminating food waste (I know, hopeless romantic). This is nothing new coming from me, right? But I try not to harp on it too often because I realize everybody can only do what they can do. Every effort is valiant. However, when I get the inspiration to turn my compost into delicious recycled food, I gotta share.

read more

A Super Bowl of Protein-Packed Vegan Chili

Who has not seen chili as a main offering at Super Bowl parties? Who has not overindulged in spicy beans and peppers during Mardi Gras? And you still can with this protein rich, gluten-free, vegan chili that features complex flavors and textures from pumpkin and quality spices to protein-packed adzuki beans and quinoa. And if you really want to, of course you could add some broiled shrimp, grass-fed ground beef and pork or even bacon…ok, maybe a small chunk of Andouille sausage. Just ask Don (sigh). But try it as it is presented here first and see if it lives up to my prediction as a soon-to-be party favorite.

read more

Close to Home for the Holidays: Persimmon Snickerdoodles and Sweet-Hot Nuts

I really have a very short gift list for the holidays, and most of what I give is food I’ve made or bought locally to share. So I love it when what I have to give is something a little special, something unexpected. That’s how I feel about my Persimmon Snickerdoodles and Sweet n’ Hot Nut Mix, both of which draw most of their ingredients from local food.

read more

Walking on the Wild Side with Tiny Tom Turkey

Not only does my Roasted Turkey and Cranberry Sauce Galette use up the leftover turkey, it salvages the leftover cranberry sauce, bits of cheese from the appetizer board and (for the vegetarian version) extra chard, spinach or kale that didn’t make it into the holiday salad bowl.

read more

Okay, I’ll Try Okra!

Here we are at the very end of the market season. The Land of Goshen Community Market held its final market day on October 15; other local farmer’s markets will follow suit in a couple of weeks or so. Hugs, kisses, tears and best wishes for the coming winter abounded on our last day. Community. It is what I will miss most about the market over the winter. But I couldn’t let the season end without an act of bravery; I finally started cooking with okra (A vegetable I have avoided for years.) during the final market countdown and landed on three recipes: two are passable and one was a standout.

read more

Subscribe