duck, duck, goose, ice cream PARTY: food for thought today
Don’t forget to party with Boris and me today at noon on Food for Thought. We’ll be chatting with James …
Author Archives:
fermented mustard greens
To prepare for my fermentation class on Saturday, I’ve been experimenting with fermented vegetables in small batches. We’re making sauerkraut …
chile weather 2013
I don’t think I’ve ever planted cucumbers and peppers on the same day before, but call me behind the times …
niblets: jack and the beanstalk edition
Niblets is an all-too-occasional feature on the ins and outs of the Eugene food scene. Syndicate me? You know you …
niblets: here comes the sun edition
Niblets is an all-too-occasional feature on the ins and outs of the Eugene food scene. In an inestimable loss for …
when the greens begin to bore you
Even in our kale-besotted burg, there gets to be a point when our blood runs green and we start growing …
butcher your own meat, poison, and razor clams: psychopathy or just another episode of food for thought?
Camas Davis. Photo nicked from Chef’s Catalog I might say both. It’s Ryan and me again hosting another dark and …
eats weeds and leaves: edible spring pruning
Hello! Long time no see. It’s planning season in academia, and I’ve been scrambling to pull together grants and reports …
love bites: chefs’ night out 2013
One of my favorite Eugene food events, Chefs’ Night Out, is a fundraiser for Food for Lane County, allowing local …
next week’s dream team: food historian charlotte biltekoff visits, farmer paul atkinson chats
I’m pleased to announce the University of Oregon Center for the Study of Women in Society Food in the Field …
