Fun Food Inspiration

Our friend told us about this website www.tastespotting.com a while ago and I periodically peruse it for fun. It was not until last week when I told a friend at school about it and she told her sister that I ever thought of trying to get on it. Her sister has been quite successful, already up twice :-) Here's her site: http://cooking-shopping-crafts-etc.blogspot.com/2008/06/pasta-with-vegetables-and-peanut-sauce.html
This is the photo that made it for us can be found if you go to tastespotting and search garden or rhubarb :-)

More Food blogging...

http://www.worldwatch.org/taxonomy/term/55

No matter what our age or condition, there are still untapped possibilities within us and new beauty waiting to be born.
—Dale E. Turner

Join us!

I don't remember how I came across this site, but it's a neat way to unite with people who love food all around the world. I made a little page and called it Hudson Valley, but please join even if you don't live here. It'll be fun!


http://my.kitchengardeners.org/group/hudsonvalley

Nice thought

There is no end to the beauty for the person who is aware. Even the cracks between the sidewalk contain geometric patterns of amazing beauty. —Matthew Fox

Hurray, The Wall Street Journal is highlighting Urban Gardeners replacing Lawns with FOOD!

http://www.kitchengardeners.org/2008/04/suburban_farming_video.html

Thanks Dan Barber

"Leave our agricultural future to chefs and anyone who takes food and cooking seriously. We never bought into the “bigger is better” mantra, not because it left us too dependent on oil, but because it never produced anything really good to eat. Truly great cooking — not faddish 1.5-pound rib-eye steaks with butter sauce, but food that has evolved from the world’s thriving peasant cuisines — is based on the correspondence of good farming to a healthy environment and good nutrition. It’s never been any other way, and we should be grateful. The future belongs to the gourmet."
Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns.
From a May 11th Op-Ed Article in The NYTimes