I made this spice rack out of reclaimed pallet wood, as part of the OPENworkshop put on in Summer 2007 by OPENSOURCE Art in Champaign-Urb...

Traditionally, summer gumbos are thickened with okra and winter gumbos are thickened with filé powder (dried and ground sassafras leaves-- ...

This was is our first attempt at making beer. We followed this recipe , but dry-hopped with some chinook hops too. I think it turned out pre...

Honestly, you can't go wrong with deep fried snacks like samosas. I suppose that statement conflicts with my otherwise all-natural, hea...

A greenhouse at CRMPI (Central Rocky Mountain Permaculture Institute) I heard about permaculture when I lived in Illinois via Rob Scott o...

I was first exposed to green chile on my way to a Taos, NM. I flew to Albuquerque and caught a ride to Taos with the family I sat next to o...

Fall semester starts tomorrow for Eric. Does that mean that the summer is over!? No, it couldn't be! Tomato season has just gotten into...

Certain people don't like zucchini, ahem, Eric. No matter how well I saute it in awesome flavors, he scrunches up his face. I mean, its...

We tried making inarizushi from scratch the other day. Ok, so, we didn't make the tofu from scratch...yet--that will be a future endeav...

We got 20 pounds of seconds peaches for $20 from Ela Family Farms at the farmers market yesterday (as well as strawberries, tomatoes, and b...