As temperatures climb through the summer months, we all think about putting more in the refrigerator for cold storage and that planned picnic a few days away. Here’s an article that offers tips for which foods fare better and how to package them for best results.
More of us are asking for grass-fed beef at the meat counters and restaurants. With few or no consistent regulations in place, ranching operations and labels vary and consumers are left to trust what marketers tell us. If that is of concern to you, follow the Source link…
If you are Slow, you likely frequent at least one of our local farmers’ markets, so this article is talking about you! Great news for a more sustainable and healthy way of living for all of us – and a delicious, nutritious way to help with climate change.
The U.S. Department of Agriculture says local food is growing quickly from a niche market into something that’s generating significant income for communities across the country.
From KQED’s food newsletter, Bay Area Bites, we learn that recent research has shown by eating certain ingredients at the same meal, you can increase nutritional absorption.
For example, adding eggs to salads helps us absorb the beneficial pigments like beta carotene in the raw vegetables. Hummus with whole wheat bread is a common combo but who knew black pepper and turmeric delivered more of golden spice’s goodness? Read the article, with additional links, to discover a few easy ways to pack a more nutritious punch into your meals.
If smoothies or juice drinks are a favorite in your house, listen (there’s an All Things Considered radio broadcast link) or read about the best way to get the greatest amount of nutrition from your fruity ingredients. It turns out your choice of appliance will make a difference in more than the taste, consistency and texture of what you enjoy. The details are in the article: Blending Vs. Juicing? How To Get The Most Nutrition From Your Fruit | Bay Area Bites.
"SLOW FOOD unites the pleasure of food with responsibility, sustainability and harmony with nature."
- Carlo Petrini, Slow Food International
Founder and President