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LOCAVORE LIFENew ways to live well in your Local Economy
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New ways to live well in your Local Economy
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LOCAVORE LIFE | locavorelife.blogspot.com Reviews
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New ways to live well in your Local Economy
locavorelife.blogspot.com
LOCAVORE LIFE: September 2012
http://locavorelife.blogspot.com/2012_09_01_archive.html
New ways to live well in your Local Economy. Sunday, September 30, 2012. Canning Workshop - Saturday Oct 6, 2012. ACES Rock Bottom Ranch Managers Caitlin Bourassa and Peter Arthur are hosting a Canning Workshop from 10:00 am until 4:00 pm on Saturday, Oct. 6, 2012. You may sign up by calling 970.927.6760, or registering Online. For a preview of the recipes, download my RecipeCalc. File for the full scoop on the ingredients and instructions we will follow, for Pickled Red Beets, Lemon-Ginger Marmalade, and.
LOCAVORE LIFE: October 2012
http://locavorelife.blogspot.com/2012_10_01_archive.html
New ways to live well in your Local Economy. Thursday, October 25, 2012. Artisan Bread Class at Rock Bottom Ranch, Oct. 24, 2012. My second Artisan Bread Class was attended by 12 students on Wednesday evening, Oct 24. We succeeded with everyone mixing dough, shaping loaves, and baking them. We reviewed the creation and maintenance of bread cultures. To recap:. The oatmeal mix I use to add moisture and texture to bread and pancakes is made from one cup "Bob's Red Mill Ten-Grain Cereal", one cup "Steel Cut...
LOCAVORE LIFE: November 2009
http://locavorelife.blogspot.com/2009_11_01_archive.html
New ways to live well in your Local Economy. Thursday, November 12, 2009. The Business End is a bi-weekly radio show on the underbelly of New York's food system, co-hosted by Nelson Harvey and Annie Myers. Lots of good stuff! Check them out HERE. Subscribe to: Posts (Atom). A documentary about young farmers. A documentary about our Food Industry and the emerging alternatives. Alice Waters of Chez Panisse in San Francisco pioneers healthy food for schoolchildren. CSA Farm School Video:.
LOCAVORE LIFE: Artisan Bread Class at Rock Bottom Ranch, Oct. 24, 2012
http://locavorelife.blogspot.com/2012/10/artisan-bread-class-at-rock-bottom.html
New ways to live well in your Local Economy. Thursday, October 25, 2012. Artisan Bread Class at Rock Bottom Ranch, Oct. 24, 2012. My second Artisan Bread Class was attended by 12 students on Wednesday evening, Oct 24. We succeeded with everyone mixing dough, shaping loaves, and baking them. We reviewed the creation and maintenance of bread cultures. To recap:. The oatmeal mix I use to add moisture and texture to bread and pancakes is made from one cup "Bob's Red Mill Ten-Grain Cereal", one cup "Steel Cut...
LOCAVORE LIFE: Sourdough Bread
http://locavorelife.blogspot.com/2012/09/sourdough-bread.html
New ways to live well in your Local Economy. Wednesday, September 12, 2012. Tom Baker, owner of Loaf, a small artisan bakery in Birmingham England, tells us how it's done! From Old Dead Eye. Tom Baker's "Loaf" Cooking School and Community Bakery in Birmingham, England:. Http:/ www.loafonline.co.uk/. Subscribe to: Post Comments (Atom). A documentary about young farmers. A documentary about our Food Industry and the emerging alternatives. CSA Farm School Video:. Roaring Fork HAMs Homebrew Club.
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MT's Barley Pop: October 2014
http://mtbarleypop.blogspot.com/2014_10_01_archive.html
Tuesday, October 21, 2014. Batch #141 Brown Ale. This Brown Ale commemorates the emerging movement called, "Slow Money", as initiated by Woody Tasch, author of the book by the same name. "In Soil We Trust" is the motto on the fictional currency note sprawled across the book cover. The subtitle reads, "Investing as if food, farms and fertility mattered". The seal on the note is Woody's latest concept, a "beet-coin". Why a beet? Batch #140 Creamy Porter. Batch #139 Saison Pale Ale. The French are unparalle...
MT's Barley Pop: April 2013
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Monday, April 8, 2013. Batch #130 - Belgian Saison Ale. Our young daughter March, studying medicine at Trinity College in Dublin Ireland, showed me one of her favorite websites, actually a "facebook page" titled "Humans of New York", where she delights in an occasional character photographed and displayed there. In spite of all this labeling controversy, the beer hasn't changed a bit. It's still a Saison Pale Ale, inspired by the brewing magicians of Belgium. Cheers! Subscribe to: Posts (Atom).
MT's Barley Pop: November 2016
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Tuesday, November 1, 2016. Batch #161 - Fresh Hops Pale Ale. Fresh, local hops flowers picked the day before brewing. Our apricot tree hosted a beautiful array of transplanted Vagneur Ranch hops, which were combined in this brew with fresh hops from Basalt Mountain Garden's guest yurt vine. 2-Row Barley base malt. Basalt Mountain Gardens fresh leaf hops. Vagneur (a la Maude) fresh leaf hops. Safbrew T-58 dry yeast. Batch #160 - German Altbier. Brewed 7.August.2016. Subscribe to: Posts (Atom).
MT's Barley Pop: Batch #160 - German Altbier
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Tuesday, November 1, 2016. Batch #160 - German Altbier. Ziggy (aka Zig-Zag) has earned his place on a beer label, and he could care less. Barley Malt, Munich Malt, Caramel #120L Malt (for color), Centennial and Czech Saaz whole leaf hops, Safale German Ale Yeast. Brewed 7.August.2016. Subscribe to: Post Comments (Atom). Batch #161 - Fresh Hops Pale Ale. Batch #160 - German Altbier. Roaring Fork HAMs Homebrewers Club. Homebrewing 101: You Tube. Eco Systems Design - Building Design. Fat City Farmers, inc.
MT's Barley Pop: August 2015
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Friday, August 28, 2015. Batch #147 Summer Altbier. Batch #146 Lavender Rye Ale. Batch #145 E.S.B. I captured this honeybee photo, up close and personal, with an Olloclip macro lens attached to my iPhone 4S. She was so excited to taste the first Apricot nectar of the season, she paid my close lens no mind at all. Batch #144 BIG DOG Strong Ale. Subscribe to: Posts (Atom). Batch #147 Summer Altbier. Batch #146 Lavender Rye Ale. Batch #145 E.S.B. Batch #144 BIG DOG Strong Ale. Homebrewing 101: You Tube.
MT's Barley Pop: October 2015
http://mtbarleypop.blogspot.com/2015_10_01_archive.html
Thursday, October 29, 2015. Batch #151 Belgian Saison Farmhouse Ale. Now that I am rigged for, and finally somewhat skilled in the art of kegging homebrew, it has become apparent that I cannot afford to take the Winter off from brewing, and deplete my stock of bottles or buy from the beer store. We don't want to run out of homebrew, or there will be mutiny! Batch #150 Pumpkin Ale. As for the crow, it looks abundantly fed, at 11,000 feet elevation in the middle of Winter. Batch #149 Diesel Stout. I wanted...
MT's Barley Pop: Batch #155 ~ Cool Porter
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Friday, September 9, 2016. Batch #155 Cool Porter. Brewed 12.Feb.2016. 25# Breiss 2-row malted barley;. 2# "Coffee malt" barley;. 1# "Black roasted" barley;. 20 oz Willamette dry whole leaf hops;. 20 oz Cascade dry whole leaf hops;. 15 oz Zeus dry whole leaf hops;. Yeast: Safale US-04, exp.06/2016. Finished at 5.5% a.b.v. Subscribe to: Post Comments (Atom). Batch #159 Extra Bitter Red Ale. Batch #158 Belle Saison Farmhouse Ale. Batch #157 Abbey Red Ale. Batch #156 Juniper Golden Ale. Fat City Farmers, inc.
MT's Barley Pop: Batch #159 ~ Extra Bitter Red Ale
http://mtbarleypop.blogspot.com/2016/09/batch-159-extra-bitter-red-ale.html
Friday, September 9, 2016. Batch #159 Extra Bitter Red Ale. Subscribe to: Post Comments (Atom). Batch #159 Extra Bitter Red Ale. Batch #158 Belle Saison Farmhouse Ale. Batch #157 Abbey Red Ale. Batch #156 Juniper Golden Ale. Batch #155 Cool Porter. Batch #154 Habanero Red Ale. Roaring Fork HAMs Homebrewers Club. Homebrewing 101: You Tube. Eco Systems Design - Building Design. Central Rocky Mountain Permaculture Institutee. Fat City Farmers, inc. Roaring Fork High School Ag-Ed Center.
MT's Barley Pop: November 2014
http://mtbarleypop.blogspot.com/2014_11_01_archive.html
Friday, November 21, 2014. Batch #143 Backyard Hops Pale Ale. I didn't harvest enough hops from this vine alone to make a 10-gallon fresh hops ale, so I floated some dried Columbus and Amarillo hops first, and stirred in the Backyard hops for just the last 10 minutes of the boil, just enough to make its flavor perch on top of your palate. Finally, have a peek at the label to find the latest human engineering marvel, the Rosetta spacecraft and its comet lander, Philae. Rock on, European Space Agency!
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LocavOregon | Exploring food and travel in Oregon and Washington
About LocavOregon – Wendy Bumgardner. Paley’s Russian Tea Experience at Headwaters. Paiche – Peruvian Splendor from Chef Jose Luis de Cossio. The Columbia Gorge Wine Trail Beckons You. Park Kitchen’s Astonishing Expanded Happy Hour Menu. December 6, 2016. Sits unobtrusively in the middle of a block in the North Park Blocks in Portland, near the corner of NW Glisan and 8th. It has been an incubator for great Portland chefs since 2003 when it was one of the pioneers of the farm to table movement. Or the be...
locavoreinthecity.wordpress.com
Locavore in the City
Locavore in the City. Food Culture and Essays. Cooking, Preserving and Gardening. November 12, 2015. I am excited to announce the release of a book to which I contributed: Savoring Gotham: A Food Lover’s Companion to New York City! Edited by Andrew F. Smith, this features 570 entries on history of food and drink in … Continue reading →. On Havana, Cuba. June 26, 2015. 92nd St Y Kitchen Arts and Letters Event for SMALL BATCH on June 3rd. March 31, 2015. Cuba Bound: Researching Cuba’s Food Culture. Doors o...
Telliquah Outfitters Business Tips – Growing the Telliquah Community to Make Money
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LOCAVORE LIFE
New ways to live well in your Local Economy. Thursday, November 8, 2012. Pie Workshop, Wednesday Nov 7. I am amused to report that by the time I had made a crust for one of my own pie plates, all the fillings had been made into pies (bravo! So I brought my crust dough home, whipped a bag of frozen apple pie filling out, thawed it in a warm water bath, and pulled a nice pie from the oven before 11 pm. Just to re-cap simple instructions for pie:. 2 cups flour 1 tsp salt;. Remove top sheet of paper from top...
Locavore Lite 2010
A project to increase the use and appreciation of local food, and to decrease global warming. Friday, April 30, 2010. Sidecar Restaurant Local-Food Dinner – All Aboard! This Thursday, May 6, 2010 between 5 and 9pm. And his team will host a Locavore Light 2010-inspired all local dinner! That means all ingredients used (except for the salt) will be sourced from within a 100 mile radius of Ventura! For the table- Breakfast radishes with radish top"butter" and tangerine pickled beets. Monday, March 29, 2010.
locavore | "Back of every creation, supporting it like an arch, is faith. Enthusiasm is nothing: it comes and goes. But if one believes, then miracles occur." Henry MIller
Back of every creation, supporting it like an arch, is faith. Enthusiasm is nothing: it comes and goes. But if one believes, then miracles occur. Henry MIller. What is a Locavore. My Grain Free Bread. February 16, 2014. Read more ». April 29, 2013. Gluten and wheat free. Grain and dairy free. LUNCH, 27 APRIL 2013. YUM! April 27, 2013. Breakfast – Banana Chocolatte Shake. April 27, 2013. Raw Caramel Cheesecake slice. April 26, 2013. April 25, 2013. Blondies – a healthy take. April 24, 2013.
LocavoreLounge.com | Farmers Market News & Reviews, Spotlight on Local Products & Services
Farmers Market News and Reviews, Spotlight on Local Products and Services. Earth Made Farmer’s Market at St. Philip’s Plaza (Saturday). December 9, 2011. Don’t forget about the market on Saturday at St. Philip’s Plaza. At Earth Made Farmer’s Market you’ll find plenty of fresh fruits, vegetables, meats, tea’s and coffee’s, salsa’s and more! Looking for a new favorite dipping oil or marinade? Check out the tasty balsamic oils and vinegars at the Bistro Blends booth. Southeast corner of River and Campbell Rd.
Locavore Lunch | Farm to Table Food Truck
A farm to table food truck. Farm to Table Food Truck. Welcome to The Locavore. Inspired by the bounty and quality of the produce from the Hudson Valley farms that surround us, The Locavore serves seasonal world-class local cuisine. Located on the corner of South Street and 17M in Goshen, NY our Farm to Table Food truck serves healthy, unprocessed, organic, local food. Our menu changes with the seasons and we support producers and growers using artisanal techniques. Farm-to-Table on the Go.
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