Once, a very long time ago, I was in Puerto Rico with my brother-in-law, who lived there at the time and spoke fluent Spanish. He took us for lunch at this very casual restaurant on a side street in Old San Juan. He said we had to have Cubano sandwiches, but I told him I don’t like Swiss cheese and asked if he could order a substitute. I proceeded to have the most delicious, yummiful, and tasty sandwich that I can ever remember.
Organic Food
How To Avoid the Chemicals
in our Food
By guest bloggers Sonya Lunder and Alex Formuzis. A sobering new study has found that along with their food, most Americans are ingesting a mix of toxic chemicals in amounts that violate government toxicity guidelines, putting them at increased risk of cancer. Young children (ages 2 to 4) had the greatest exposures to harmful contaminants, including acrylamide, arsenic, lead, and a rogue’s gallery of toxic pesticides and other industrial chemicals.
Chicken Fried Steak, at Last
I was in Austin, Texas, for the South by Southwest Eco Conference and was hanging out with Tom Phillpot, a native Texan. We were searching for a good restaurant within walking distance (not too many choices) and we got to talking about chicken fried steak (CFS). “That’s it,” I said, “I’m making it as soon as I get home.” And so I did. And it was good. And the leftovers were consumed at breakfast the next morning.
Nana’s Kugel
No matter who makes it or how, it never tastes the same or looks the same, but somehow, it has the essence of Nana’s kitchen and our childhood in every bite. Some of my sisters try to make it low in fat. I always try to make it high in fat. You can make it vegetarian, but I think it’s best with real chicken broth. But the great thing about this recipe is that it’s hard to screw it up and easy to personalize.
Pomegranate Salad
My nephew had a Spanish girlfriend once, and she made a salad similar to this one for Christmas. November and December are a perfect time of year for Pomegranate Salad, since the pomegranates are nice and ripe. Lately, I can even find organic ones! This lovely girlfriend made the salad with escarole, but I have a hard time finding organic escarole, so I made it with a mixture of other fresh greens.
Why I Eat Meat
For some reason, many people are surprised when they find out I am not a vegetarian. Oh, I’ve tried it over the years and I’ve considered it seriously, but I’ve chosen a different path. I grew up on a farm with lots of animals. Yes, the animals were cute. They were my friends and I loved to play with them. But, yes, they were so delicious after a long day of playing outside. For some reason I never questioned it or felt conflicted about it, and I learned firsthand about how integral a part of the farm the animals were.
6 Seasonal Foods That Fight Fat
By guest blogger Lisa Drayer. Yes, fat keeps us warm, protected, and alive. But too much of a good thing can be, well, bad. If you’re trying to drop a dress size before the new year, nibble on these seasonal goodies over the holidays. You’ll thank me.
Kale Salad with Lemon Dressing
Once, at ABC Kitchen in New York City, I had an amazing kale salad. So I thought I’d give it a try to replicate at home. Imagine my surprise when my kids went from saying “Do I have to try it?” to “This kale salad is delicious! Can I have more?” When I made it a second night in a row, my little one shouted, “YAY! Kale salad again!” I know. I have a weird family. But it really is good. And easy to make.
Scratch
Raised on America’s first organic farm, Scratch author Maria Rodale learned how to make everyday favorites from, yes, scratch — the way you remember them; the way they turn out best.
Order NowOrganic Manifesto
Drawing on findings from leading health researchers as well as conversations with both chemical and organic farmers from coast to coast, Maria Rodale irrefutably outlines the unacceptably high cost of chemical farming on our health and our environment.
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