By Kathryn Reed I don’t think there has ever been a time that my sister, Pam, has come to visit that she hasn’t helped me with a new recipe. It’s a good thing she’s a good sport. And not all of the dishes have been keepers and some have been rather labor intensive. I have […]
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By Kathryn Reed Just when I thought soup season was gone, the temps dropped. Oh, darn. This concoction had me cooking with two ingredients I had never used before – parsnip and barley. I have to admit I didn’t even know what a parsnip looked like. It resembles a carrot, but is wider and white. […]
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By Melinda Myers Nothing beats the flavor of fresh-from-the-garden tomatoes. Make this your biggest and tastiest tomato harvest yet with proper planting and care. Reduce pest problems and increase the harvest by growing tomatoes in a sunny location with well-drained soil or in a quality potting mix for container gardens. Improve your garden soil by […]
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By Kathryn Reed FAIR PLAY – Wells in El Dorado County’s wine country continue to drop because the minuscule snowmelt from the Sierra is unable to recharge the aquifer. Vineyards relying on surface or ditch water are in tougher shape because of the severe cutback in allocations. However, even those on wells are wondering what […]
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By Christine Armario, AP The number of breakfasts served in the nation’s schools has doubled in the last two decades, a surge driven largely by a change in how districts deliver the food. Instead of providing low-income students free or reduced-price meals in the cafeteria, they’re increasingly serving all children in the classroom. Food policy […]
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By Kathryn Reed Lunches aren’t ordinary at Sierra House Elementary School. Sometimes produce grown in the domes is on the plates. That’s third-grader Breck Nealis’ favorite part about the two growing domes – being able to eat some of the food at lunch. She was part of the group that planted the peppers. Before the […]
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By Gina DePalma My grandmother’s visits from New York City always began with what I call The Great Unpacking, which took place on our dining room table the very second she crossed our threshold. I always wondered if her fellow travelers knew what my nonni was carting in her assortment of tote bags, not to […]
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By Kathryn Reed While it’s possible in the United States to get nearly any vegetable any time of year, there is no question eating them in their “normal” season without having been shipped from some foreign country makes a huge difference in flavor. Asparagus is one of those seasonal veggies that come packed with wonderful […]
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By Peter Whoriskey, Washington Post For years, the federal government has advised Americans that they are eating too much salt, and that this excess contributes yearly to the deaths of tens of thousands of people. But unknown to many shoppers urged to buy foods that are “low sodium” and “low salt,” this longstanding warning has […]
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By Russ Parsons, Los Angeles Times A company called Meld is getting ready to produce a knob it says you can attach to any home stove that will read the temperature of what you’re cooking and automatically keep it stable to within a single degree. Sound like a good idea? More than 450 Kickstarter backers […]
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