Seattle-based Kim O’Donnel writes The Family Kitchen column, which appears biweekly in USA Today, and hosts a weekly chat on Culinate. Formerly with The Washington Post, she has written for Real Simple, Smithsonian.com and The Huffington Post. She is the founder of Canning Across America, a collective of cooks, gardeners and food lovers dedicated to the revival of putting up food. She is the author of the cookbook, The Meat Lover's Meatless Cookbook.
The worst drought since the 1950s continues to wreak havoc on America’s bread basket, shriveling up commodity corn and soybean crops and driving up food prices. But there is heartening news from the local agricultural sector: Farmers’ markets are booming.
Last week, the USDA released its annual update of the National Farmers Market Directory*, which is now 7,864 markets strong. It’s a 9.6 percent uptick since last year, and more than double the number of markets since 2004. Read more
Warm a foodie’s heart (and belly) this holiday season with these eco-friendly and beautiful gifts. I’ve included some personal favorites that I use in my own kitchen (and plan on gifting to others), plus a smattering of newly discovered items I covet. Notice how each product on the list tells a story–of artisans, farmers, foodways and families–and in doing so, offers a window into how others may live. Read more
Unless you travel in food policy or agronomy circles, you probably haven’t heard of Oran Hesterman. It’s time you had.
Hesterman, who runs the Ann Arbor, Michigan-based nonprofit Fair Food Network, has written a book that just might wake you up and get you to care about what’s going on with the food you eat and how it gets to your table. Read more
Veteran cookbook author and New York Times columnist Mark Bittman knows his food — and what he dishes out is smart, contemporary and consistently delicious. For years, his books – including “How to Cook Everything” and “The Best Recipes in the World” (his “Chile Shrimp” is one of my husband’s all-time favorite dishes) have been permanent fixtures on my book shelves, and his kitchen savvy has informed my own style of cooking. Read more
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