Lisa Gosselin http://www.eatingwell.com/taxonomy/term/872/all en Growing Roots http://www.eatingwell.com/food_news_origins/people_perspectives/good_reads/growing_roots <div class="field field-type-text field-field-original-title"> <div class="field-items"> <div class="field-item odd"> Growing Roots </div> </div> </div> <p>It was early spring, 2002, when I found the old cabin, nearly overtaken by forest. It stood empty, at the dead end of a narrow valley in northern Vermont. Built in 1850, it had nothing that I had wanted in a house: no closets, no TV reception, no cell-phone service, no Internet access. It had everything I needed.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> An essay on how in the last 10 years, the whisper “Where does our food come from?” has become a roar. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="1796" height="2235" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/22589_BellaFoster.jpg?1340398608" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> July/August 2012 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> More Good Reads </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/food_news_origins/people_perspectives/good_reads/summer_of_love">Summer of Love</a> </div> <div class="field-item even"> <a href="/food_news_origins/people_perspectives/good_reads/all_you_can_eat">All You Can Eat</a> </div> <div class="field-item odd"> <a href="/food_news_origins/people_perspectives/good_reads/the_secret_ingredient">The Secret Ingredient</a> </div> <div class="field-item even"> <a href="/food_news_origins/people_perspectives/good_reads/food_for_the_heart">Food for the Heart</a> </div> <div class="field-item odd"> <a href="/food_news_origins/people_perspectives/good_reads/sharing_the_kitchen">Sharing The Kitchen</a> </div> </div> </div> </fieldset> http://www.eatingwell.com/food_news_origins/people_perspectives/good_reads/growing_roots#comments Lisa Gosselin July/August 2012 Food News & Origins - People & Perspectives Fri, 22 Jun 2012 21:01:36 +0000 Erin McCormick 110115 at http://www.eatingwell.com Sushi Master Bun Lai’s Sushi Recipes for the Future http://www.eatingwell.com/food_news_origins/green_sustainable/sushi_master_bun_lais_sushi_recipes_for_the_future <div class="field field-type-text field-field-original-title"> <div class="field-items"> <div class="field-item odd"> Sushi for the Future </div> </div> </div> <p>One night a few months ago, Paul Freedman, Yale professor and editor of the award-winning tome <em>Food: The History of Taste</em>, was given the somewhat daunting task of taking René Redzepi out to dinner. Freedman led the man behind Copenhagen’s renowned Noma—named the world’s best restaurant in 2010, 2011 and 2012—down the back streets of New Haven, Connecticut, to a nondescript sushi restaurant called Miya’s.</p><div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> Find out how Bun Lai makes healthy sushi that’s sustainable and affordable and how you can too. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/bun_lai.jpg?1339695404" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> July/August 2012 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Bun Lai&#039;s Healthy Sushi Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes/arctic_char_hand_rolls.html">Seared Arctic Char Hand Rolls</a> </div> <div class="field-item even"> <a href="/recipes/teriyaki_mussel_maki_roll.html">Teriyaki-Mussel Maki Rolls</a> </div> <div class="field-item odd"> <a href="/recipes/sushi_rice.html">Whole-Grain Sushi Rice</a> </div> <div class="field-item even"> <a href="/recipes/pickled_ginger.html">Pickled Ginger</a> </div> </div> </div> </fieldset> http://www.eatingwell.com/food_news_origins/green_sustainable/sushi_master_bun_lais_sushi_recipes_for_the_future#comments Lisa Gosselin July/August 2012 Food News & Origins - Green & Sustainable Thu, 14 Jun 2012 17:37:25 +0000 Erin McCormick 107246 at http://www.eatingwell.com Show Us Your Foodscape! http://www.eatingwell.com/community/show_us_your_foodscape <p>How does your edible garden grow? Show us how you creatively grow food in your backyard (or terrace) and you may win a $500 gift certificate to Gardener’s Supply Company (<a href="http://www.gardeners.com" target="blank">gardeners.com</a>) and more.</p> <p><strong>To enter:</strong> Send pictures of your “foodscape” and a short description of what you grow to <a href="mailto:garden@eatingwell.com">garden@eatingwell.com</a> by June 15. The best pictures and stories will be posted on eatingwell.com and on Pinterest and a winner and four finalists will be announced on our site on July 1. </p><div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/foodscape.jpg?1334001642" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> May/June 2012 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> More Information on Gardening </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/food_news_origins/seasonal_local/gardening/easy_foods_to_grow_without_a_garden">Easy Foods to Grow Without a Garden</a> </div> <div class="field-item even"> <a href="/food_news_origins/seasonal_local/gardening/container_gardening_with_salad_greens">Container Gardening with Salad Greens</a> </div> <div class="field-item odd"> <a href="/food_news_origins/seasonal_local/fresh_recipes_from_eatingwells_garden">Fresh Recipes from EatingWell’s Garden</a> </div> <div class="field-item even"> <a href="/food_news_origins/green_sustainable/how_one_mans_foodscape_on_his_rooftop_garden%20%20">How One Man&#039;s Foodscape on His Rooftop Garden Managed to Feed His Family </a> </div> </div> </div> </fieldset> http://www.eatingwell.com/community/show_us_your_foodscape#comments Lisa Gosselin May/June 2012 Community Mon, 09 Apr 2012 20:04:18 +0000 Erin McCormick 77676 at http://www.eatingwell.com Giving Thanks with Recipes from Award-Winning Chef Michel Nischan http://www.eatingwell.com/food_news_origins/people_perspectives/giving_thanks_with_recipes_from_award_winning_chef_michel_nisc <div class="field field-type-text field-field-original-title"> <div class="field-items"> <div class="field-item odd"> Giving Thanks </div> </div> </div> <p>Thanksgiving dinner at chef Michel Nischan’s Connecticut home starts like this: As the brined heritage turkey rests and aromas of cornbread stuffing and celery root puree rise from the sideboard, there is a quiet moment at the table. “Usually, my five kids are home, plus their friends, and we go around the table, each talking about what we are thankful for. It can be big things or something as simple as my 13-year-old, Andrew, saying, ‘We don’t have school today,’” he says with a laugh.</p><div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> Chef Michel Nischan is showing Americans a new, healthier way to celebrate the harvest by making farm-fresh fruits and vegetables accessible, affordable and, thanks to these easy recipes, utterly delectable. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/michel_nischan2_310.jpg?1320418218" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> November/December 2011 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Michel Nischan&#039;s Thanksgiving Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes/turkey_potato_gravy.html">Michel Nischan’s Roast Turkey with Potato Pan Gravy</a> </div> <div class="field-item even"> <a href="/recipes/mushrooms_shallots.html">Sautéed Mushrooms with Caramelized Shallots</a> </div> <div class="field-item odd"> <a href="/recipes/healthy_cornbread_stuffing.html">Cornbread Stuffing with Brussels Sprouts &amp; Squash</a> </div> <div class="field-item even"> <a href="/recipes/chopped_salad.html">&quot;Use a Spoon&quot; Chopped Salad</a> </div> <div class="field-item odd"> <a href="/recipes/celery_root_mash.html">Celery Root Puree</a> </div> <div class="field-item even"> <a href="/recipes/apple_pear_crisp.html">Apple, Pear &amp; Dried Cranberry Crisp</a> </div> </div> </div> </fieldset> <fieldset class="fieldgroup group-related2"><div class="field field-type-text field-field-relatedtitle2"> <div class="field-label">Related Content Title 2:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Related Links: </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks2"> <div class="field-items"> <div class="field-item odd"> <a href="/food_news_origins/people_perspectives/3_food_causes_to_care_about">3 Food Causes to Care About</a> </div> <div class="field-item even"> <a href="/healthy_cooking/holiday_entertaining/nell_newmans_organic_thanksgiving">Nell Newman&#039;s Organic Thanksgiving</a> </div> <div class="field-item odd"> <a href="/recipes_menus/recipe_slideshows/thanksgiving_recipes_from_chef_alice_waters">Thanksgiving Recipes from Chef Alice Waters</a> </div> </div> </div> </fieldset> http://www.eatingwell.com/food_news_origins/people_perspectives/giving_thanks_with_recipes_from_award_winning_chef_michel_nisc#comments Lisa Gosselin November/December 2011 Fri, 04 Nov 2011 14:51:10 +0000 Penelope Wall 32311 at http://www.eatingwell.com How to Cook Eggplant http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_and_techniques/how_to_cook_eggplant <div class="field field-type-text field-field-original-title"> <div class="field-items"> <div class="field-item odd"> The Secret Ingredient </div> </div> </div> <p>When I was 11, a strange purple vegetable appeared in our kitchen. My family had moved to France and my mother, enthralled by the bulbous aubergines at the market, lugged a giant one home. It looked strangely amorphous. I promptly declared it inedible. But then came a ratatouille, a stew of vegetables I never would have eaten on their own. Simmered with garlic and onions, the eggplant, zucchini and tomatoes were a heady, irresistible dish. I was hooked.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> Eggplant recipes, types of eggplant and cooking tips for eggplant. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/how_to_cook_eggplant.jpg?1318354586" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> September/October 2011 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> More Healthy Eggplant Recipes &amp; Tips </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/node/17706">Baked Stuffed Eggplant</a> </div> <div class="field-item even"> <a href="/recipes/lamb_shanks_eggplant.html">Braised Lamb Shanks &amp; Eggplant</a> </div> <div class="field-item odd"> <a href="/recipes/eggplant_pilaf.html">Eggplant Bulgur Pilaf</a> </div> <div class="field-item even"> <a href="/recipes/sicilian_caponata.html">Sicilian Caponata</a> </div> <div class="field-item odd"> <a href="/recipes/skillet_moussaka.html">Skillet Moussaka</a> </div> <div class="field-item even"> <a href="/recipes_menus/recipe_slideshows/healthy_eggplant_recipes">Healthy Eggplant Recipes</a> </div> <div class="field-item odd"> <a href="/blogs/healthy_cooking_blog/what_s_fresh_the_best_way_to_cook_eggplant">What’s Fresh: The best way to cook eggplant</a> </div> </div> </div> </fieldset> http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_and_techniques/how_to_cook_eggplant#comments Lisa Gosselin September/October 2011 Healthy Cooking - Healthy Cooking 101: Basics & Techniques Tue, 11 Oct 2011 17:41:41 +0000 Sarah Hoff 17867 at http://www.eatingwell.com How to Shop for GE-Free Food http://www.eatingwell.com/food_news_origins/green_sustainable/how_to_shop_for_ge_free_food <div class="field field-type-text field-field-original-title"> <div class="field-items"> <div class="field-item odd"> 3 Keys to Finding GE-Free Food </div> </div> </div> <p>One of the biggest quandaries for consumers today is that there is no labeling requirement for genetically engineered food. There are, increasingly, though, ways to identify foods that don’t contain GE ingredients. If you are concerned about consuming genetically engineered foods, look for these GE-free labels.</p><div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> John McQuaid </div> <div class="field-item even"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> 3 tips for finding food that isn&#039;t genetically engineered. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/corn_4.jpg?1299863194" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> March/April 2011 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> More Information on GMOs </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/food_news_origins/green_sustainable/is_genetically_engineered_food_the_future">Is Genetically Engineered Food the Food of the Future?</a> </div> <div class="field-item even"> <a href="/food_news_origins/green_sustainable/8_genetically_engineered_foods">8 Genetically Engineered Foods to Watch For</a> </div> <div class="field-item odd"> <a href="/food_news_origins/organic_natural/how_do_you_know_what_foods_are_gmo_free">How Do You Know What Foods are GMO-free?</a> </div> <div class="field-item even"> <a href="/food_news_origins/food_news/should_the_us_ban_genetically_modified_organisms_gmos">Should the U.S. Ban Genetically Modified Organisms (GMOs)?</a> </div> <div class="field-item odd"> <a href="/blogs/health_blog/mmm_frankensalmon_is_it_what_s_next_for_dinner">Mmm, Frankensalmon! Is it what’s next for dinner?</a> </div> </div> </div> </fieldset> http://www.eatingwell.com/food_news_origins/green_sustainable/how_to_shop_for_ge_free_food#comments John McQuaid Lisa Gosselin March/April 2011 Food News & Origins - Green & Sustainable Fri, 11 Mar 2011 17:11:00 +0000 Erin McCormick 17036 at http://www.eatingwell.com EatingWell Interviews the Filmmakers of "Vanishing of the Bees" http://www.eatingwell.com/food_news_origins/green_sustainable/vanishing_of_the_bees <div class="field field-type-text field-field-original-title"> <div class="field-items"> <div class="field-item odd"> Bye-Bye, Bees? </div> </div> </div> <p>Around the world, honeybees have been mysteriously disappearing in a phenomenon known as Colony Collapse Disorder. And in January, the National Academy of Sciences reported that four species of wild bumblebees have declined by 96 percent. Independent documentary <em>Vanishing of the Bees</em> (narrated by Oscar-nominated actress Ellen Page, with a cameo by Michael Pollan) tells the full story.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> The effects of colony collapse disorder on our honeybee population and what it means for our food. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/honey_jar_so09.jpg?1299188405" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> March/April 2011 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Related Articles </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/food_news_origins/green_sustainable/the_importance_of_bees_to_our_food_supply">The Importance of Bees to Our Food Supply</a> </div> <div class="field-item even"> <a href="/blogs/health_blog/can_honey_make_you_healthier">Can honey make you healthier?</a> </div> <div class="field-item odd"> <a href="/blogs/food_news_blog/where_have_all_our_bees_gone">How to eat to save our bees</a> </div> <div class="field-item even"> <a href="/food_news_origins/green_sustainable/healing_with_honey">Healing with Honey</a> </div> <div class="field-item odd"> <a href="/food_news_origins/people_perspectives/local_heroes/pulling_for_pollinators">Pulling for Pollinators</a> </div> </div> </div> </fieldset> <fieldset class="fieldgroup group-related2"><div class="field field-type-text field-field-relatedtitle2"> <div class="field-label">Related Content Title 2:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Related Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks2"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes/almond_power_bar.html">Almond-Honey Power Bar</a> </div> <div class="field-item even"> <a href="/recipes/chicken_with_honey_orange_sauce.html">Chicken with Honey-Orange Sauce</a> </div> <div class="field-item odd"> <a href="/recipes/honey_soy_salmon.html">Honey-Soy Broiled Salmon</a> </div> <div class="field-item even"> <a href="/recipes/flourless_honey_almond_cake.html">Flourless Honey-Almond Cake</a> </div> <div class="field-item odd"> <a href="/recipes/sesame_honey_tempeh_quinoa.html">Sesame-Honey Tempeh &amp; Quinoa Bowl</a> </div> </div> </div> </fieldset> http://www.eatingwell.com/food_news_origins/green_sustainable/vanishing_of_the_bees#comments Lisa Gosselin March/April 2011 Food News & Origins - Green & Sustainable Thu, 03 Mar 2011 21:41:15 +0000 Sarah Hoff 16996 at http://www.eatingwell.com The Locavore Christmas http://www.eatingwell.com/food_news_origins/people_perspectives/good_reads/the_locavore_christmas <div class="field field-type-text field-field-original-title"> <div class="field-items"> <div class="field-item odd"> The Locavore Christmas </div> </div> </div> <p>I moved to Vermont, in part, because of an old general store and all that it stood for. The small clapboard building was the only shop within miles of my house. Its floorboards were worn smooth from more than 150 years of muddy boots, its shelves packed with canned beans and tins of chewing tobacco. It served as a deli, post office and the big-game weighing station. It was, I figured, a good place to buy venison.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> EatingWell&#039;s Lisa Gosselin reflects on small town holiday spirit. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/christmas_tree.jpg?1286901314" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> November/December 2010 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Related Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes_menus/recipe_slideshows/see_it_make_it_holiday_appetizers">See It, Make It: Holiday Appetizers</a> </div> <div class="field-item even"> <a href="/recipes_menus/collections/holiday_collection_1">Healthy Holidays Recipes, Menus and Cooking Tips</a> </div> <div class="field-item odd"> <a href="/recipes_menus/recipe_slideshows/holiday_side_dishes">Holiday Side Dish Recipes</a> </div> <div class="field-item even"> <a href="/recipes_menus/recipe_slideshows/holiday_desserts_recipes">Holiday Dessert Recipes</a> </div> <div class="field-item odd"> <a href="/recipes_menus/collections/healthy_holiday_cocktail_recipes">Healthy Holiday Cocktail Recipes </a> </div> <div class="field-item even"> <a href="/recipes/roast_venison_with_dried_cranberry_gravy.html">Roast Venison with Dried-Cranberry Gravy</a> </div> <div class="field-item odd"> <a href="/recipes/venison_medallions_with_cognac_sauce.html">Venison Medallions with Cognac Sauce</a> </div> </div> </div> </fieldset> <fieldset class="fieldgroup group-related2"><div class="field field-type-text field-field-relatedtitle2"> <div class="field-label">Related Content Title 2:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> More in Good Reads </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks2"> <div class="field-items"> <div class="field-item odd"> <a href="/food_news_origins/people_perspectives/good_reads/all_you_can_eat">All You Can Eat</a> </div> <div class="field-item even"> <a href="/food_news_origins/people_perspectives/good_reads/baking_for_love">Baking for Love </a> </div> <div class="field-item odd"> <a href="/food_news_origins/people_perspectives/good_reads/im_sorry_michael_pollan">I’m Sorry, Michael Pollan</a> </div> <div class="field-item even"> <a href="/food_news_origins/people_perspectives/good_reads/the_secret_ingredient">The Secret Ingredient</a> </div> <div class="field-item odd"> <a href="/food_news_origins/people_perspectives/good_reads/summer_of_love">Summer of Love</a> </div> </div> </div> </fieldset> http://www.eatingwell.com/food_news_origins/people_perspectives/good_reads/the_locavore_christmas#comments Lisa Gosselin November/December 2010 Food News & Origins - People & Perspectives Mon, 11 Oct 2010 18:52:24 +0000 Sarah Hoff 16446 at http://www.eatingwell.com If You Love This Fish, Help Save It! http://www.eatingwell.com/food_news_origins/green_sustainable/if_you_love_this_fish_help_save_it <p>What do celebrity chefs Alton Brown (<em>pictured here, with a wreckfish</em>), Rick Bayless and Rick Moonen have in common? Answer: You will no longer see them eating or serving Atlantic (a.k.a. “farmed”) salmon, imported shrimp, Chilean sea bass, monkfish or anything else on Seafood Watch’s red “Avoid” list. To date, more than 30 top chefs have taken Seafood Watch’s “Save Our Seafood” pledge to stay away from 31 overfished species and instead promote ocean-friendly “Super Green” fish, such as wild Alaskan salmon and most U.S.-farmed shellfish.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> Some celebrity chefs are banding together to help save endangered fish. </div> </div> </div> <div class="field field-type-filefield field-field-image-large"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_large" width="630" height="295" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/alton_brown_630.jpg?1263230361" /> </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/alton_brown_310.jpg?1263230307" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> January/February 2010 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Sustainable Fish &amp; Seafood Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes_menus/collections/healthy_fish_recipes">Healthy Fish Recipes and Tips</a> </div> <div class="field-item even"> <a href="/recipes_menus/collections/healthy_salmon_recipes">Healthy Salmon Recipes and Cooking Tips</a> </div> <div class="field-item odd"> <a href="/recipes_menus/collections/healthy_shrimp_recipes">Healthy Shrimp Recipes and Tips</a> </div> <div class="field-item even"> <a href="/recipes_menus/collections/healthy_seafood_recipes">Healthy Seafood Recipes and Cooking Tips</a> </div> <div class="field-item odd"> <a href="/nutrition_health/weight_loss_diet_plans/diet_meal_plans/500_calorie_dinners_seafood">500-Calorie Dinners: Seafood</a> </div> </div> </div> </fieldset> <fieldset class="fieldgroup group-related2"><div class="field field-type-text field-field-relatedtitle2"> <div class="field-label">Related Content Title 2:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> More on Sustainable Seafood </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks2"> <div class="field-items"> <div class="field-item odd"> <a href="/food_news_origins/green_sustainable/how_to_make_sustainable_seafood_choices_at_the_fish_market">How to Make Sustainable Seafood Choices at the Fish Market</a> </div> <div class="field-item even"> <a href="/food_news_origins/green_sustainable/the_best_and_the_worst_seafood_choices">The Best and the Worst Seafood Choices </a> </div> <div class="field-item odd"> <a href="/food_news_origins/food_news/what_s_in_your_fish">What’s In Your Fish</a> </div> <div class="field-item even"> <a href="/blogs/health_blog/the_1_food_you_should_eat_and_probably_dont">The #1 food you should eat (and probably don&#039;t)</a> </div> <div class="field-item odd"> <a href="/blogs/food_news_blog/should_you_join_the_fish_boycott">Should you join the fish boycott?</a> </div> <div class="field-item even"> <a href="/food_news_origins/green_sustainable/the_wild_salmon_debate">The Wild Salmon Debate</a> </div> <div class="field-item odd"> <a href="/healthy_cooking/healthy_cooking_101/shopping_cooking_guides/green_choices_seafood_buyer_s_guide">Green Choices: Seafood Buyer’s Guide</a> </div> <div class="field-item even"> <a href="/blogs/healthy_cooking_blog/why_i_m_wild_about_canned_salmon">Why I’m wild about canned salmon</a> </div> <div class="field-item odd"> <a href="/food_news_origins/green_sustainable/tilapia_the_fish_for_the_future">Tilapia: the fish for the future?</a> </div> </div> </div> </fieldset> http://www.eatingwell.com/food_news_origins/green_sustainable/if_you_love_this_fish_help_save_it#comments Lisa Gosselin January/February 2010 Mon, 11 Jan 2010 17:16:08 +0000 Penelope Wall 15399 at http://www.eatingwell.com Remembering Paul Newman and how he went organic http://www.eatingwell.com/food_news_origins/people_perspectives/local_heroes/remembering_paul_newman_and_how_he_went_organic <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> Paul&#039;s daughter Nell remembers the family meal and recipes that helped launch Newman’s Own Organics. </div> </div> </div> <div class="field field-type-text field-field-body"> <div class="field-items"> <div class="field-item odd"> <p>Blue eyes. Butch Cassidy. Salad dressing. That’s the way most people will remember Paul Newman. A Westport neighbor. A great dad. Homemade marshmallows. Those are some of the things that stick in my mind.</p> <p>In an interview Paul’s daughter Nell Newman did with EatingWell Magazine last fall, she shared her own childhood memories.</p> <p>“It was crazy with all the traveling for movies but when they were home, my parents each cooked their own specialties,” Nell said. “Mom did all the birthday cakes and made breakfast, Dad did the burgers, steaks, corn and salad, of course. I’ll also never forget Dad making marshmallows from scratch. God knows how he did it, but there’s love for you!”</p> <p>The interview was done by Kathy Oberman of K2 Catering in Westport, Connecticut, a friend of both Nell and me. Kathy, who often cooks for the Newmans, sat down with Nell to hear the story of the <a href="http://www.eatingwell.com/healthy_cooking/holiday_entertaining/nell_newmans_organic_thanksgiving">famous all-organic Thanksgiving dinner</a> Nell served her family in 1992 (which helped Nell launch Newman’s Own Organics) and to share recipes, including Nell’s <a href="http://www.eatingwell.com/recipes/maple_roasted_sweet_potatoes.html">Maple-Roasted Sweet Potatoes</a> and sources for an entirely organic Thanksgiving meal.</p> <p>Nell told this story:</p> <p><em>“It’s rare for my parents to let me even toy with our favorite family recipes. But one year I wanted to prove to my family that organic food was not only healthier but delicious. I had wanted to start the organic line of Newman’s Own and needed Dad to understand and like this “new” food. So I brought organic salad greens, veggies and potatoes, ordered an organic turkey and cooked the whole Thanksgiving dinner myself. After we ate it I told him it was all organic! His words were, “You got me, kid!” The really cool thing was that Pop got it. Here is this guy who really didn’t know what organic was and probably had some bad association with something my mom made back in the ’70s. It was a revelation to him that organic food could be so delicious.”</em></p> <p>Since then, Newman's Own has brought more than 150 natural foods into the market and helped to bring organic Fair Trade coffee to McDonald’s. They have lived up to their company motto, "Shameless Exploitation in Pursuit of the Common Good” by raising more than $250 million for charities through the Newman’s Own Foundation. Champions of all things local, the family helped start the farmers’ market in Westport, Connecticut, and revived the Westport County Playhouse, where I once had the amazing experience of watching Paul Newman and Joanne Woodward play divorced parents on stage, while sitting in the audience with one of their other daughter's, Clea, and our friend Kathy. After, we had drinks with the family at the restaurant that is now The Dressing Room (another homegrown Newman project) and Paul talked about his other passion, car racing. Yes, even at age 80, the blue eyes were mesmerizing.</p> <p>Nell’s been a fierce champion of local and organic and when I asked her a few weeks ago if she would write a foreword to our next book, EatingWell in Season, The Farmers’ Market Cookbook, she answered immediately: “Sure I’ll do it, but I have to warn you, I may have to drop the ball and don’t want to leave you in the lurch.” She didn’t: her story arrived last week and the book will be out next spring.</p> <p>This morning, I read the following post after Nell’s interview on eatingwell.com:</p> <p><em>Dear Nell,<br /> Your Dad passed away two days ago and I have been feeling so blue, not because he wasn’t fulfilled in life...but because I miss the idea of not having his positive energy here with us…. Your Dad and Mom have been an inspiration to our family, politically and socially....and this tradition now continues with you. Thank you for bringing your family "up to code" on organics and bringing your excellent products to us all. You truly do well by doing good.</em></p> <p>—Pat, Beverly Hills, CA</p> <p>Amen. Thank you, Paul Newman, for all you gave us.</p> </div> </div> </div> http://www.eatingwell.com/food_news_origins/people_perspectives/local_heroes/remembering_paul_newman_and_how_he_went_organic#comments Lisa Gosselin Food News & Origins - People & Perspectives Fri, 21 Aug 2009 15:33:51 +0000 Sarah Hoff 10222 at http://www.eatingwell.com Eating in Season: A Recipe for Life http://www.eatingwell.com/food_news_origins/seasonal_local/eatingwell_in_season/eating_in_season_a_recipe_for_life <p>On a sunny Friday, Preston Maring, M.D., the associate physician-in-chief at Kaiser Permanente’s Oakland hospital, leaves his office to go food shopping. Just downstairs, on the sidewalk in front of the hospital, a farmers’ market is in full swing. Roberto Rodriguez is arranging flats of organic strawberries so fragrant you can smell them from 10 feet away. In the stall next door, stalks of rhubarb and artichokes are piled high near bouquets of garden roses. On a table, paper bags are overflowing with a potpourri of market produce and flowers. "Pick-of-the-market bags," Maring explains.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> If you could do just one thing for your health, says this doctor, it would be to make seasonal, farm-fresh produce the center of your diet. </div> </div> </div> <div class="field field-type-filefield field-field-image-large"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_large" width="630" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/basket_veggies_630_0.jpg?1251233920" /> </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/veggie_basket_310_0.jpg?1251233810" /> </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Related Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes/braised_broccoli_rabe_with_orecchiette.html">Braised Broccoli Rabe with Orecchiette</a> </div> <div class="field-item even"> <a href="/recipes/rhubarb_waffles_with_rhubarb_sauce.html">Rhubarb Waffles with Rhubarb Sauce</a> </div> <div class="field-item odd"> <a href="/recipes/spring_vegetable_stew.html">Spring Vegetable Stew</a> </div> <div class="field-item even"> <a href="/recipes/apricot_almond_clafouti.html">Apricot-Almond Clafouti</a> </div> <div class="field-item odd"> <a href="/recipes/watercress_sugar_snap_salad_with_warm_sesame_shallot_vinaigrette.html">Watercress &amp; Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette</a> </div> <div class="field-item even"> <a href="/recipes/kohlrabi_ham_gratin.html">Kohlrabi &amp; Ham Gratin</a> </div> </div> </div> </fieldset> <div class="field field-type-text field-field-body"> <div class="field-items"> <div class="field-item odd"> <p>On a sunny Friday, Preston Maring, M.D., the associate physician-in-chief at Kaiser Permanente’s Oakland hospital, leaves his office to go food shopping. Just downstairs, on the sidewalk in front of the hospital, a farmers’ market is in full swing. Roberto Rodriguez is arranging flats of organic strawberries so fragrant you can smell them from 10 feet away. In the stall next door, stalks of rhubarb and artichokes are piled high near bouquets of garden roses. On a table, paper bags are overflowing with a potpourri of market produce and flowers. "Pick-of-the-market bags," Maring explains. "If you are too busy to shop, you can just reserve one of these." Everywhere, people are smiling and saying, "Hey, Preston!"</p> <p>If it seems as if Dr. Maring, a tall, graying man, knows everyone at this farmers’ market it’s because he does: he started it. In 2003, Maring helped to get this market off the ground and then persuaded Kaiser to start farmers’ markets at 30 other hospitals. Says Maring: "If we can just get people to eat more fresh fruits and vegetables, we can really impact people’s health."</p> <p>He also set about revamping the hospital food system by getting the health-care company to buy more fresh produce from local farms. In 2006, Kaiser Permanente purchased only 25 of the 250 tons of produce served in 20 Northern California hospitals from local farms. In three years, that amount has risen to 74 tons. The Kaiser project now serves as a model for hospitals around the country and is part of a worldwide initiative to make health care more sustainable, called Health Care Without Harm. </p> <p>This and other farmers’ markets not only cut down on the average 1,500 miles food travels from farm to fork, they also help create local jobs. Strawberry farmer Roberto Rodriguez has hired five more people since Kaiser’s Oakland market started, and devoted half of his 37 acres to growing organic berries. "As my 6-year-old daughter gets older, I don’t want her playing in fields near so many pesticides," he says. "Now, with the market here, I have buyers for organic strawberries so I can plant almost half my crops organic."</p> <p>But the most important thing is that the market has done what Maring hoped it would do: it has made people healthier. Take Matt Kinch, the 53-year-old building engineer who has lost 63 pounds since he began shopping at the farmers’ market. "Now I have at least two vegetables per meal based on whatever is in season," he says.</p> <p>In a time when the words antioxidants, omega-3s and probiotics appear on so many packaged foods, Maring’s advice to eat more vegetables may seem a little quaint. Yet it’s the same message being sent out by dozens of national health organizations. "We know that eating fruits and vegetables as part of a healthy diet reduces the risk of obesity and chronic disease, such as diabetes, some cancers and heart disease," says Heidi Blanck, Ph.D., a senior scientist with the Centers for Disease Control and Prevention. In 2000, national goals were set by federal health agencies of getting more than half of Americans to eat five daily servings of fruits and vegetables by 2010. Yet, according to the CDC’s biennial surveys, fruit and vegetable consumption remained essentially static from 1998 to 2007, and latest figures show that fewer than one in four Americans are eating the recommended five a day.</p> <p>"Think what would happen if more people shopped for their food at farmers’ markets—eating the fruits and vegetables as they become ripe each season," Maring continues. "People would discover just how good fresh produce can be—apricots that are picked ripe are so much tastier and more nutritious than those that have to be picked hard to endure shipping," he notes. "Plus, these markets inspire people to try new vegetables, such as kohlrabi or mustard greens, and to cook more at home."</p> <p>Which is exactly what Maring loves to do. Ever since his son, a trained chef, showed him a few recipes and inspired him to cook more, Maring has become an ardent home cook. Tonight, for instance, he’ll take what he’s found at the market—some spring leeks, artichokes, carrots in his basket—and make an EatingWell recipe: "Spring vegetable stew," he says, smiling. Followed, perhaps by the Apricot-Almond Clafouti. His shopping is done.</p> <p>We were so inspired by Dr. Maring’s story that we collaborated with him to produce our latest cookbook, EatingWell in Season: The Farmers’ Market Cookbook (The Countryman Press). In it, you will find our favorite recipes, organized into seasonal chapters, that include the fruits and vegetables you might pick up at a farmers’ market or as part of your community-supported-agriculture share. The book also has a handy guide with shopping, prep, storage and cooking tips for more than 60 fruits and vegetables. Plus we include recommendations for our favorite kitchen tools, profiles of farmers and farmers’ markets and information on why eating in season is better for you and for the environment.</p> </div> </div> </div> http://www.eatingwell.com/food_news_origins/seasonal_local/eatingwell_in_season/eating_in_season_a_recipe_for_life#comments Lisa Gosselin May/June 2009 Food News & Origins - Seasonal & Local Thu, 20 Aug 2009 18:00:56 +0000 Sarah Hoff 9941 at http://www.eatingwell.com Meal Makeover: Riding High on World Cuisine http://www.eatingwell.com/healthy_cooking/kids_cooking/meal_makeover_riding_high_on_world_cuisine <p>Watching Taylor Carpenter, a rangy 14-year-old with a wild head of curls, skateboard fluidly around his family’s large open kitchen, you might think he’s one of the luckiest kids in the world.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> Back from a world tour, the family behind Burton Snowboards tries a healthier Indonesian classic. </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Related Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes/nasi_goreng.html">Nasi Goreng</a> </div> <div class="field-item even"> <a href="/recipes/indonesian_tofu_sat_s.html">Indonesian Tofu Satés</a> </div> <div class="field-item odd"> <a href="/recipes/indonesian_chicken_sat_s.html">Indonesian Chicken Satés</a> </div> <div class="field-item even"> <a href="/recipes_menus/collections/healthy_vegetarian_recipes">Healthy Vegetarian Recipes and Menus</a> </div> <div class="field-item odd"> <a href="/recipes_menus/recipe_slideshows/vegetarian_recipes_you_must_try">Meatless Monday: Healthy Vegetarian Recipes You Must Try</a> </div> <div class="field-item even"> <a href="/nutrition_health/weight_loss_diet_plans/diet_meal_plans/500_calorie_dinners_vegetarian">500-Calorie Dinners: Vegetarian</a> </div> <div class="field-item odd"> <a href="/blogs/food_blog/resolved_to_eat_less_meat_delicious_vegetarian_meals_to_help_you_do_it">Resolved to eat less meat? Delicious vegetarian meals to help you do it</a> </div> <div class="field-item even"> <a href="/recipes_menus/collections/healthy_tofu_recipes">Healthy Tofu Recipes and Cooking Tips</a> </div> <div class="field-item odd"> <a href="/nutrition_health/weight_loss_diet_plans/diet_meal_plans/vegetarian_meal_plan">Vegetarian Meal Plan</a> </div> </div> </div> </fieldset> <div class="field field-type-text field-field-body"> <div class="field-items"> <div class="field-item odd"> <p>Watching Taylor Carpenter, a rangy 14-year-old with a wild head of curls, skateboard fluidly around his family’s large open kitchen, you might think he’s one of the luckiest kids in the world.</p> <p>Sure, his parent, Jake and Donna Carpenter, started Burton Snowboards and recently bought Channel Islands Surfboards. Sure, the whole family took off on a 10-month, six-continent surf/snowboard odyssey a few years ago. Sure, Taylor has been partially homeschooled, lives 15 minutes from the lifts in Stowe, Vermont, and, if it snows, is pretty sure to find fresh tracks. But there’s something even better. As Taylor sums it up: “My mom’s a really, really great cook.”</p> <p>Growing up on Long Island, Donna Carpenter worked with renowned cookbook writer and chef Ina Garten (a.k.a. the Barefoot Contessa). In 1993 she took some time off from helping Jake run Burton to open her own gourmet food shop, Harvest Market—complete with a brick oven where steaming loaves of sourdough are baked daily. “Donna’s sesame noodles [a Harvest Market staple] are insane!” says Jake (his highest compliment). Other items on the menu include penne with pancetta, eggplant, rapini, garlic and tomatoes, and grilled vegetable napoleons.</p> <p>It’s Donna who sees that Taylor, George (18) and Timmy (11)—all riders, skaters, surfers—are fed well, eat with remarkably good manners and are more or less healthy. “Finding something that they all like to eat is not always easy,” she admits. “Jake tries to avoid meat and Timmy loves it,” she notes, adding, “In fact when we were in Tonga we were at a local feast and as the youngest male Timmy was offered pig’s brain and he ate it.”</p> <p>After their worldwide adventure, Donna came back inspired by meals she had with people ranging from Maori to Masai. One of her favorite dishes is Nasi Goreng, an Indonesian take on fried rice often served for breakfast. Typically made with leftover rice, spices, meats, shellfish, eggs and a cucumber/tomato garnish, this versatile dish can easily be made vegetarian.</p> <p>Traditional Nasi Goreng can also be made healthier, as we discovered. We swapped out white rice for brown rice (which has nearly three times the fiber, magnesium, potassium and other nutrients) and loaded it up with fresh vegetables. Reduced-sodium soy sauce and a fiery paste made of shallots, garlic and chiles add flavor. Donna serves this with chicken and tofu satés—everyone gets their pick—using peanut butter as the basis for both a marinade and dipping sauce.</p> <p>It’s lunchtime and Jake’s home from the gym where he swims laps to get in shape for a surf trip to the Maldives. Timmy has been snowboarding all morning, George comes home from school and Taylor props his skateboard in a corner.</p> <p>A good sign is there’s little talk as they all gobble down mouthfuls at the table. “How do you like it?” Donna asks. Jake looks up, gives a nod and says, “It’s insane.”</p> </div> </div> </div> http://www.eatingwell.com/healthy_cooking/kids_cooking/meal_makeover_riding_high_on_world_cuisine#comments Lisa Gosselin Healthy Cooking - Kids Cooking Mon, 17 Aug 2009 18:09:16 +0000 Paula Joslin 9608 at http://www.eatingwell.com Visiting Ballymaloe http://www.eatingwell.com/food_news_origins/food_travel/visiting_ballymaloe <p>Spend a few nights or a few weeks learning to cook, eating or touring the gardens at Ballymaloe. Rooms at the beautiful manor house are 110 to 190 euros per person and the five-course prix fixe dinners are 70 euros (ballymaloe.ie). The Ballymaloe Cookery School offers everything from afternoon demonstration classes (105 euros) to 5-day intensive classes to a full 12-week certificate course (cookingisfun.ie).</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> Spend time at Ballymaloe as a guest or take cooking classes—here&#039;s how. </div> </div> </div> <div class="field field-type-text field-field-body"> <div class="field-items"> <div class="field-item odd"> <p>Spend a few nights or a few weeks learning to cook, eating or touring the gardens at Ballymaloe. Rooms at the beautiful manor house are 110 to 190 euros per person and the five-course prix fixe dinners are 70 euros (ballymaloe.ie). The Ballymaloe Cookery School offers everything from afternoon demonstration classes (105 euros) to 5-day intensive classes to a full 12-week certificate course (cookingisfun.ie).</p> </div> </div> </div> http://www.eatingwell.com/food_news_origins/food_travel/visiting_ballymaloe#comments Lisa Gosselin Food News & Origins - Food & Travel Wed, 12 Aug 2009 23:15:28 +0000 Paula Joslin 9464 at http://www.eatingwell.com Inspiration and Recipes from an Irish Garden http://www.eatingwell.com/food_news_origins/food_travel/inspiration_and_recipes_from_an_irish_garden <p>For Allen, the “garden” can mean her family’s 400-acre estate, hotel, “cookery school” (as the Irish call it) and rolling green farmland outside of Cork. It can mean the formal rectangles of gardens hidden behind ancient hedges, some 20 feet high, where globe artichokes, fennel, rosemary and lettuces are arranged as neatly and beautifully as tulips and daffodils. It can mean the greenhouses lined with fragrant sweet peas and delicate baby arugula or the pots full of lavender, basil, rosemary and other herbs that grow near stucco walls covered in climbing roses.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Lisa Gosselin </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> At Ballymaloe, the Allen family inspires new generations to make soups, salads and more from what grows out back. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="225" height="225" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/4077ireland_collage.jpg?1251410731" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_image_standard" width="225" height="225" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/4082ireland_farmland.jpg?1251410736" /> </div> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="225" height="225" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/4084spinachsoup.jpg?1251410756" /> </div> <div class="field-item even"> <img class="imagefield imagefield-field_image_standard" width="310" height="310" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/ballymaloe_ireland_310.jpg?1267486097" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> March/April 2008 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Healthy Irish-Inspired Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes/warm_dandelion_greens_with_roasted_garlic_dressing.html">Warm Dandelion Greens with Roasted Garlic Dressing</a> </div> <div class="field-item even"> <a href="/recipes/fragrant_fish_soup.html">Fragrant Fish Soup</a> </div> <div class="field-item odd"> <a href="/recipes/spring_chicken_blue_cheese_salad.html">Spring Chicken &amp; Blue Cheese Salad</a> </div> <div class="field-item even"> <a href="/recipes/garden_fresh_asparagus_soup.html">Garden-Fresh Asparagus Soup</a> </div> <div class="field-item odd"> <a href="/recipes/spinach_soup_with_rosemary_croutons.html">Spinach Soup with Rosemary Croutons</a> </div> <div class="field-item even"> <a href="/recipes/smoked_trout_salad_with_herb_horseradish_dressing.html">Smoked Trout Salad with Herb &amp; Horseradish Dressing</a> </div> </div> </div> </fieldset> <fieldset class="fieldgroup group-related2"><div class="field field-type-text field-field-relatedtitle2"> <div class="field-label">Related Content Title 2:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Related Articles </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks2"> <div class="field-items"> <div class="field-item odd"> <a href="/food_news_origins/food_travel/visiting_ballymaloe">Visiting Ballymaloe</a> </div> </div> </div> </fieldset> <div class="field field-type-text field-field-body"> <div class="field-items"> <div class="field-item odd"> <p>For Allen, the “garden” can mean her family’s 400-acre estate, hotel, “cookery school” (as the Irish call it) and rolling green farmland outside of Cork. It can mean the formal rectangles of gardens hidden behind ancient hedges, some 20 feet high, where globe artichokes, fennel, rosemary and lettuces are arranged as neatly and beautifully as tulips and daffodils. It can mean the greenhouses lined with fragrant sweet peas and delicate baby arugula or the pots full of lavender, basil, rosemary and other herbs that grow near stucco walls covered in climbing roses. But in this case, Darina Allen means a small two-foot-by-ten-foot plot of earth where students are digging. It’s where the cooking lessons at Ballymaloe’s 12-week program start.</p> <p>“If you teach people to grow their own food, they appreciate it more,” Allen explains matter-of-factly as she tucks a lock of blond hair behind one ear and peers at some speckled eggs in the incubator she uses to teach students to raise chickens. “They start to understand the value of eating seasonally, eating locally and organically. I try to explain that if you pick food at the right time, it should taste perfect—it shouldn’t need a lot of other flavors.”</p> <p>It is spring in Ireland and for lunch the 35 or so students are preparing soups and salads with not just what’s in the garden but what some might call weeds: nettles and dandelions. There’s also a roast duck (the subject of today’s cooking demonstration), an asparagus soup with lemon zest and lovely gooseberry and rhubarb tarts. Blue-checked tablecloths cover the outdoor tables where family-style meals are served on large platters and in big bowls. Not a speck of food is wasted—in an afternoon cooking demonstration, leftover gravy from the duck becomes the base of soup. All other scraps are composted or fed to the livestock.</p> <p>The food that is coming from Ballymaloe might seem a long way from the corned beef and boiled cabbage we traditionally associate with Irish cooking, but thanks to the Allens, and a rocketing economy, the Emerald Isle’s new cuisine has prompted the creation of a number of world-class restaurants and hotels. “Our country had to live without ample food for so long, we learned to appreciate it and where it comes from all the more,” explains Darina Allen, referring to the potato famine that decimated Ireland’s population in the mid-19th century. </p> <p>It hasn’t been this way for long. In 1948, when Myrtle Allen and her husband, Ivan, a Quaker fruit farmer, bought Ballymaloe at an auction, the country was still largely on a meat-and-potatoes diet. “It was hard to find really good fresh food in markets,” Myrtle explains, “and my husband was a farmer and gourmet so we began growing our food and preparing it ourselves or buying directly from other farmers.” To help pay the bills, the Allens began serving dinner to guests, then putting them up overnight, and the hotel was born.</p> <p>Myrtle Allen managed to grow the farm and her family of six children at the same time. One son, Tim, a farmer, married one of the chefs, Darina. Together, along with Darina’s brother Rory O’Connell, they run the 25-year-old cooking school. Another Allen son, also named Rory, manages the estate and plays traditional Irish music in the elegant sitting room in the evening. Granddaughter Lydia brings pickled vegetables and marmalades to the local farmers’ market the family helped to start in 1996. Grandson Cullen launched Cully and Sully, one of Great Britain’s leading manufacturers of prepared, locally sourced meals. Another grandson, Darren, is making boilers that use woodchips as an alternative fuel source. Perhaps the best-known member of the family is Darina’s daughter-in-law Rachel Allen, the Martha Stewart of Ireland with her own TV show, line of cookbooks and cookware. </p> <p>It seems none of the Allens stray far from the two places that have made them: the garden or the kitchen. One morning I come across Tim, hands dirty, hair disheveled, pulling garlic from the earth. Myrtle is there, along with the chef from Ballymaloe, and a discussion ensues about what to put on the menu that evening. “We grow organically, of course,” explains Tim, gesturing toward the rows of produce. “And because we don’t have the transport issues, we can pick everything at its absolute ripest—that’s how we determine what’s on the menu each night, by what is picked that day.”</p> <p>That evening at the five-course dinner in Ballymaloe’s formal dining room, the light filters through the tall windows. A field of rapeseed (to be used for biofuel, Rory Allen explained) is rustling outside. Course after course arrives: a thyme-infused onion soup, pan-fried scallops with Jerusalem artichokes and beurre blanc, guinea fowl with fresh herb stuffing, and a decadent raw-milk crème brûlée with shards of caramel. Darina and Tim mop their plates; Myrtle, now in her eighties and still ever-vigilant, comes by to find out how the meal is. “Tomorrow,” she adds to Tim, “we must do something with all of that arugula we have—it is the season.” At Ballymaloe, it is always the season for something.</p> </div> </div> </div> http://www.eatingwell.com/food_news_origins/food_travel/inspiration_and_recipes_from_an_irish_garden#comments Lisa Gosselin March/April 2008 Food News & Origins - Food & Travel Wed, 12 Aug 2009 21:38:42 +0000 Paula Joslin 9459 at http://www.eatingwell.com