POSTED BY Pink Ribbon Cooking / April 15, 2013
Spring is a wonderful season, especially for those of us that spend time at the markets and in our kitchens. The essence of Spring is rejuvenation and new life. We can capture this for ourselves with the foods we eat.Read Full Article »
POSTED BY Pink Ribbon Cooking / April 9, 2013
I thought I would share Kathleen Frith’s 2007 Harvard School of Public Health piece that examines this issue and summarizes 4 favorable qualities to local food vs the large scale agriculture model we employ today.
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