Increasing the range of alternatives to animal protein consumption in the market was the objective that led four students of the Faculty of Sciences and Technology of the University of Coimbra (FCTUC) in Portugal to… Students of UC reinvent the consumption of legumes
THE FIRST ASPARAGUS OF THE YEAR TODAY’S LESSON: Asparagus is one of the first vegetable crops to stick its head out of the cold winter ground and be swept off to market. The asparagus crop we enjoy… Asparagus Is the Perfect Spring Risotto
TODAY’S LESSON: The warm spring days and cool, foggy nights are the perfect weather to bring the artichoke crop to its harvest. What better way to celebrate the arrival of spring than with an easy… Artichokes The Crown of Spring
By CHLOE, the New York City-based fast-casual vegan restaurant that opened in 2015 with a similar service model to Danny Meyer’s hit burger chain, recently received $31 million in funding from Bain Capital, Kitchen Fund,… By CHLOE, the vegan Shake Shack, receives $31 million investment to expand globally
TODAY’S LESSON: Rhubarb loves the cool spring growing season that develops the stalks slowly and full of flavor. Today we will unlock the secrets to a perfect rhubarb pie. WHERE DOES RHUBARB COME FROM? The… Spring Rhubarb is here!
FIDDLEHEAD FERNS ARE THE FIRST TASTE OF THE WILD SPRING – These were photographed by a freshwater spring in Northern Arkansas earlier this week. TODAY’S LESSON: The cool spring weather slowly brings to life… Spring Fiddle Head Ferns have risen!
Morel Mushroom & Wild Ramp Blini Makes 4 servings 4 Rye Blini, cooked recipe follows 1 tablespoon unsalted butter 8 ounces fresh morel mushrooms, cleaned and stems trimmed as necessary 16 small ramps, pull off… Morel Mushroom & Wild Ramp Blini
WATERCRESS – THE SPRING BOUNTY OF THE FOREST STREAMS TODAY’S LESSON: In our not too distant past, the first harvest emerging as the snow melted was wild watercress foraged from brisk running forest streams. It… WATER – CRESS – THE SPRING BOUNTY OF THE FOREST STREAMS
It’s obvious to anyone who visits an American supermarket in winter — past displays brimming with Chilean grapes, Mexican berries and Vietnamese dragon fruit — that foreign farms supply much of our produce. Imports have… Most of America’s Fruit Is Now Imported. Is That a Bad Thing?
