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Food & Drink - page 3

Plenty #13: The Ultimate New Mom’s Cookbook

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As you might expect, we’d never settle for a cookbook that asks us to sacrifice the satisfying or substantial to achieve our family dietary priorities. Thankfully, The Ultimate New Mom’s Cookbook, by Aurora Satler, doesn’t leave taste buds or tummies, big or small, wanting.

Aurora Satler, author of The Ultimate New Mom’s Cookbook
Aurora Satler combines her talents and passions in the realms of food, photography, and writing to create a scrumptious roadmap to good family nourishment; submitted photo.
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A photo of a pile of assorted onions on a table: A treasure trove of oniony goodness; photo by Sheila Velazquez

Savoring Homegrown Onions

Home-grown onions, like home-grown anything, have their advantages. In the case of my little garden, no heavy doses year after

Plenty #11: No-till and Urban Ag at NOFA/Mass Winter Conference

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Amazing no-till results, proof-of-concept urban agriculture, and learning “tracks” available for a curated conference experience

Charcuterie techniques demonstrated during a 2015 NOFA/Mass Winter Conference session (submitted photo).
Charcuterie techniques demonstrated during a 2015 NOFA/Mass Winter Conference session (submitted photo).

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Plenty #10: Raising the Stakes of Fossil Fuels at Standing Rock

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Dakota Access Pipeline protest at the Sacred Stone Camp near Cannon Ball, North Dakota (photo by Tony Webster; Taken on August 25, 2016; ShareAlike 2.0 Generic (CC BY-SA 2.0)
Dakota Access Pipeline protest at the Sacred Stone Camp near Cannon Ball, North Dakota (photo by Tony Webster. Taken on August 25, 2016 ShareAlike 2.0 Generic (CC BY-SA 2.0) Dakota Access Pipeline protest at the Sacred Stone Camp near Cannon Ball, North Dakota (photo by Tony Webster; Taken on August 25, 2016; ShareAlike 2.0 Generic (CC BY-SA 2.0)

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The human stories connected to social movements are, almost  without exception, highly charged with emotion. Details about the violence and intimidation directed at protesters by corporations and law enforcement generate instantaneous, visceral reactions in people with any amount of compassion. The chronicles of the struggle of the Standing Rock Sioux, and their allies ignite just such emotions.

The Dakota Access Pipeline (under construction) The finished pipeline will carry up to 450,000 barrels a day of Bakken crude to a terminal near Patoka, Illinois (photo by Lars Ploughman).
The Dakota Access Pipeline (under construction)
The finished pipeline will carry up to 450,000 barrels a day of Bakken crude to a terminal near Patoka, Illinois (photo by Lars Ploughman). ShareAlike 2.0 Generic (CC BY-SA 2.0)

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Plenty #9: Christopher Kimball Settles in on Milk Street

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In Episode #9, Plenty talks with another icon of the food world, this time pioneer of the culinary airwaves, Christopher Kimball. The founder of Cook’s Illustrated magazine, and instantly recognizable host of the Emmy Award–winning  “America’s Test Kitchen” from 2001 through 2016, he is also the author of best-selling titles such as The Cook’s Bible and The Yellow Farmhouse Cookbook.

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Plenty #8: Chef Power Hour — How to influence food policy

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This episode of Plenty is unusual for the unique, unfiltered look it provides into one way  advocacy can result in changes to food policy. We sat in on the September “Chef Power Hour,” a monthly meeting of the minds hosted by the Chefs Collaborative and heard some thought-provoking ideas on how chefs, a set of professionals intimately concerned with food issues, can exert influence over the legislative and regulatory processes that govern the production, distribution, and preparation of our meals.

Chefs Collaborative is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals building a better food system. Their most recent Chef Power Hour focused on ways to influence food policy.
Chefs Collaborative is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals building a better food system. Their most recent Chef Power Hour focused on ways to influence food policy.

 

 

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Plenty #7: Darra Goldstein Helps Ferment the Food Revolution with CURED

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Thanks for joining us for another mouthwatering helping of Plenty, the farm and table podcast that examines the people, practices, and policies that affect what goes on behind the menu and beyond the shopping list. This episode? Number 7. “Darra Goldstein Helps Ferment the Food Revolution” with the brand new journal of food preservation, CURED, from Zero Point Zero Media.

The pickled Kyoto specialty, Shibazuke, is a mix of chopped eggplant, ginger and a cucumber-like vegetable known as uri gourd. The vegetables are traditionally allowed to ferment in brine for about a year, but more modern versions involve salting them for a month (photo, Akihito Yoshida).
The pickled Kyoto specialty, Shibazuke, is a mix of chopped eggplant, ginger and a cucumber-like vegetable known as uri gourd. The vegetables are traditionally allowed to ferment in brine for about a year, but more modern versions involve salting them for a month (photo, Akihito Yoshida).

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Plenty #6: Shining Some Light into the DARK Act with David Durfee and Dan Bensonoff

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In this episode, we are very pleased to have, as guests on this show, General Manager of Wild Oats Market in Williamstown, Mass David Durfee. and Dan Bensonoff, Policy Director at the Northeast Organic Farming Association, Massachusetts (NOFA/Mass). We’ll be discussion legislation at the federal level that will determine how, and even if, consumers will be able to know whether or not their food purchases contain genetically engineered ingredients or if this is just leftover DARK Act servings from 2015.

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Plenty # 5 — Sharing an Ocean Breeze with “Fresh Fish” author Jennifer Trainer Thompson

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Bourride with Homemade Garlic Aioli—Fresh Fish, page 38. (photo/Joseph Keller)

Bourride with Homemade Garlic Aioli—Fresh Fish, page 38. (photo/Joseph Keller)

 

Whether you grew up on the shore or spent your life as a land lubber, Fresh Fish — A Fearless Guide to Grilling, Shucking, Searing, Poaching and Roasting Seafood will have you catching the scent of the beach on the wind. Keep Reading

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Plenty # 4 — Railroad Street Youth Project’s Annual Culinary Arts Dinner

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Participants in Railroad City Youth Project's 2014-2015 culinary apprenticeship program; submitted photo.
Participants in Railroad City Youth Project's 2014-2015 culinary apprenticeship program; submitted photo.

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Chelsea Fosella (left) and Jennaya Jones practicing their skills during Railroad Street Youth Project's 2014–2015 Culinary Apprenticeship Program. Jennaya, in her seventh culinary apprenticeship with RSYP, is now an intern at Red Lion and hopes to attend the Culinary Institute of America next year; submitted photo.
Chelsea Fosella (left) and Jennaya Jones practicing their skills during Railroad Street Youth Project’s 2014–2015 Culinary Apprenticeship Program. Jennaya, in her seventh culinary apprenticeship with RSYP, is now an intern at Red Lion and hopes to attend the Culinary Institute of America next year; submitted photo.

GREAT BARRINGTON, Mass. — Youth empowerment organization, Railroad Street Youth Project , serving young people in southern Berkshire County, is getting ready for dinner. Its much-anticipated Annual Culinary Arts Celebration will take place on Monday, December 7th at 5:30 p.m. at Crissey Farm. This evening is the culminating event for the RSYP Apprenticeship Program (RAP), which offers work-based apprenticeship opportunities to young people in southern Berkshire County.

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Plenty #3 — Timothy Snyder Warns of Next Genocide

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Timothy Snyder, Housum Professor of History at Yale, and author of "Black Earth: The Holocaust as History and Warning;" photo by Ine Gundersveen, courtesy timothysnyder.org
Timothy Snyder, Housum Professor of History at Yale, and author of "Black Earth: The Holocaust as History and Warning;" photo by Ine Gundersveen, courtesy timothysnyder.org

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Black Earth: The Holocaust as History and Warning

Timothy Snyder, Housum Professor of History at Yale, and author of "Black Earth: The Holocaust as History and Warning;" photo by Ine Gundersveen, courtesy timothysnyder.org
Timothy Snyder, Housum Professor of History at Yale, and author of “Black Earth: The Holocaust as History and Warning;”
photo by Ine Gundersveen, courtesy timothysnyder.org

We spoke with Timothy Snyder about his recent work examining two necessary conditions for the Holocaust: disintegration of the state and ecological panic. The Yale history professor explains the connections between perceived resource scarcity, the dissolution of political order, and the assignment of blame to vulnerable foes. The result in World War II, of course, was a genocide that claimed over six million lives. Today, with far more pressing ecological worries and transcontinental geopolitical instability, a genocide could begin in any number of regions. Indeed, from the chaos of failed or failing states, a refugee and migrant crisis as urgent as any in history is underway right now. How long can it be before humanity responds in troubling, familiar ways?

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Plenty #2 — Berkshires Author Alana Chernila Launches “The Homemade Kitchen”

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Practical guiding principles point to cooking and eating habits that make sense for families.

Berkshires author Alana Chernila launches her second book, "The Homemade Kitchen: Recipes for Cooking with Pleasure" in October, 2015; submitted photo.
Berkshires author Alana Chernila launches her second book, “The Homemade Kitchen: Recipes for Cooking with Pleasure” in October, 2015; submitted photo.

Alana Chernila has been piecing together a philosophy about food at least as early as becoming a mom. Her first contacts with preparing meals, often with vegetables she helped raise, goes back to her own childhood. Through writing about her journey in the culinary realm, Alana has crystallized her experiences interacting with ingredients into some common sense grains of kitchen wisdom. With “The Homemade Kitchen: Recipes for Cooking with Pleasure,” (Clarkson Potter, 2015) these precepts are offered to help the entire process of food preparation and enjoying simpler and, well, more pleasurable.

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Plenty #1 — Hard Cider Tasting at MASS MoCA

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SIX Western Mass grower/fermentors offer their wares at the hard cider tasting in the Chalet 08/28

Bins will soon be full as apples near ripening in September; photo courtesy Headwater Cider.
Bins will soon be full as apples near ripening in September; photo courtesy Headwater Cider.

 

 

Don’t miss the hard cider tasting at the Chalet at MASS MoCA on August 28 from 6:30–8:00 p.m. that features SIX local cider growers/fermentors.

Bear Swamp Orchard, 
Carr’s Ciderhouse,
 Headwater Cider,

Hilltop Orchards
, Newhall Farm, 
West County Cider

On this, our first episode of “Plenty,” Pete Mitchell of Headwater Cider in Hawley, Mass., joins us to discuss the process of making hard cider, from selection of apple varieties to the bottling process. Also, we are joined by Jen Williams of Bear Swamp Orchard in Ashfield, Mass., who discusses their choice to offer organic cider (both sweet and hard). Robert Martell, from Hilltop Orchards and Furnacebrook Winery in Richmond, Mass., describes cider and wine, but also some of the recreational opportunities available on the farm operated by the Vittori family.

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