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February 12, 2012 03:26 PM UTC
(shared with group: February 19, 2012)
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"Worst Cooks in America" Season 3 will begin tonight on Food Network. I watch it every year, and can never get over how badly these people can cook. I guess I was fortunate that I had a . . .
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February 08, 2012 08:01 AM UTC
(shared with group: February 19, 2012)
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Ever tried to freeze a cake to use later? If you are like me, you like having something sweet now and then, but, don't always have time or the desire to bake. When you have a little extra . . .
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January 31, 2012 06:38 PM UTC
(shared with group: February 19, 2012)
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Written by Sonia R. Martinez | 26 January 2012 as an ongoing series for The Hawai'i HomeGrown Food Network
Big Island Farm Fresh Foods (BIFFF) is a new concept in Consumer . . .
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January 30, 2012 08:01 PM UTC
(shared with group: February 19, 2012)
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By Sonia R. Martinez
The Hamakua Times - Monday, January 30th, 2012
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Although the early Hawaiians honored the breadfruit as a tree that gave and maintained life, the use of breadfruit . . .
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January 19, 2012 12:01 PM UTC
(shared with group: February 19, 2012)
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I’m a convert. A trip to Sweden convinced me that nothing — not even your favorite champagne — goes better with caviar than an ice-cold shot of good vodka. The same goes for all kinds . . .
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January 13, 2012 08:09 AM UTC
(shared with group: February 19, 2012)
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Are you superstitious?
When I was a kid, at some point I found out that the # 13 was supposed to be "unlucky."
So I adapted 13 as my personal Lucky Number... perhaps to ward off bad luck, perhaps . . .
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January 11, 2012 02:25 PM UTC
(shared with group: February 19, 2012)
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It is a good idea to carry a cooler with ice packs in your car when you go to the farmers market or supermarket to buy fresh veggies or greens. Store them in the cooler as soon as possible . . .
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December 24, 2011 01:50 PM UTC
(shared with group: February 19, 2012)
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Merry Christmas i hope you all have a wonderful and joyous day with your hearts are full of love and happness and your tummys full of a wonderful meal and your family is close and dear . . .
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December 17, 2011 12:28 PM UTC
(shared with group: February 19, 2012)
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Holiday Gift Ideas from the farmers market...
(from the Kino'ole Farmers Market newsletter of Friday, Devember 17th, 2011)
This is no more . . .
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November 30, 2011 10:03 AM UTC
(shared with group: February 19, 2012)
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Island Naturals Market & Deli
WRITTEN BY SONIA R. MARTINEZ | 27 NOVEMBER 2011
One of Island Naturals' many displays in support of locally grown produce . . .
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November 24, 2011 09:05 AM UTC
(shared with group: February 19, 2012)
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I would love to wish everyone a happy and safe Thanksgiving may you enjoy the day with family and friends and have a safe drive home have a wonderful day everyone
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November 19, 2011 11:37 AM UTC
(shared with group: February 19, 2012)
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Sweet Potato, Pear and Walnut Gratin. Photo by Terry Brennan.
Here are three fabulous seasonally-appropriate sweet potato recipes — all perfect for your Thanksgiving feast. One is made . . .
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November 19, 2011 11:35 AM UTC
(shared with group: February 19, 2012)
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Cornbread, Bacon & Shiitake Stuffing. Photographer: Terry Brennan.
Thanksgiving stuffing, also known as “dressing” (which always perplexed me), is one of my favorite parts of . . .
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November 19, 2011 11:31 AM UTC
(shared with group: February 19, 2012)
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Over the years I have created dozens and dozens of Thanksgiving recipes for Bon Appetit , cover stories for Real Food , and once concocted a 15-ingredient Thanksgiving dinner feature for Newsday . . .
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November 18, 2011 07:31 PM UTC
(shared with group: February 19, 2012)
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Heaven help me if I forget the creamed onions again! The last time I forgot them my kids gave me no end of grief, so I made sure they were at the top of the shopping list today.
When you shop, the . . .
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November 18, 2011 07:21 AM UTC
(shared with group: February 19, 2012)
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Oh, how I love brussels sprouts! They have been a staple for all my Thanksgivings - my father usually just boiled them to death and served with butter. My daughter likes to roast them, . . .
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November 13, 2011 11:50 AM UTC
(shared with group: February 19, 2012)
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i was looking in my refigerator earlier today and coudnt stop thinking about when i was a child all we had was catsup mustard and mayo and dill pickles now we have all kinds of food . . .
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November 04, 2011 11:54 AM UTC
(shared with group: February 19, 2012)
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Did you know you can eat pumpkin RAW? Here's my first recipe for rethinking the pumpkin: http://encinomom.com/raw-pumpkin
P.S. You should know I'm not a huge pumpkin pie fan. The raw squash . . .
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October 25, 2011 02:03 PM UTC
(shared with group: February 19, 2012)
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Check out my latest blog post:
ECK, but it's yummy.....
About a healthy, easy sandwich to make :)
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October 23, 2011 03:34 PM UTC
(shared with group: February 19, 2012)
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Just trying to get all of my articles through the years about the Taste of the Hawaiian Range in one spot.
October 1, 2007
A Taste of the Hawaiian Range Food Festival
by Sonia . . .
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Recognizing that the enjoyment of wholesome food is essential to the pursuit of happiness, Slow Food USA is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the . . .
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Recognizing that the enjoyment of wholesome food is essential to the pursuit of happiness, Slow Food USA is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; to the creation of a collaborative, ecologically-oriented, and virtuous globalization; and to living a slower and more harmonious rhythm of life. The founding father of the Slow Food Movement, Carlo Petrini, recognized in 1986 that the industrialization of food was standardizing taste and leading to the annihilation of thousands of food varieties and flavors. Concerned that the world was quickly reaching a point of no return, he wanted to reach out to consumers and demonstrate to them that they have choices over fast food and supermarket homogenization. He rallied his friends and began to speak out at every available opportunity and soon the movement was born and Slow Food was created. Today the organization is active in 50 countries and has a worldwide membership of over 80,000. People have responded to the growing movement, because they have become tired of buying the same things, eating the same foods and living the same lives. With these interests in mind, our mission is to create a robust, active movement that protects taste, culture and the environment as universal social values. Slow Food programs are dedicated to the mingling of taste, culture and the environment.
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