Posted in News & Views on Mon, 04/13/2009 - 4:44am by lee -
With Easter now over, and copious amounts of ham and potatoes consumed across the nation (including my wife's Aunt Carol's house), I can turn to a question I've been mulling over in my head: what would Jesus eat?
Posted in Out & About on Sun, 04/12/2009 - 9:06am by lee -
Traditional Foods Minnesota, a self proclaimed "real food warehouse" and "buying club," offers some of the Twin Cities best foods at the lowest prices. Traditional Foods focuses on providing a wide variety of meats, cheeses, milk, eggs, poultry, fish and dry goods of the following kinds:
Posted in Family & Home on Sat, 04/11/2009 - 5:12am by lee -
Ah, Spring is in the air! For my family, that means loads of birthday celebrations, along with Easter, Passover, and May Day. We celebrate whenever we can. Easter Sunday is an easy one to do with local, sustainable, and organic foods, especially if you live in Minnesota, land of the pig and root vegetable. The folks at TheKitchn.com have provided a terrific list of places to find sustainable ham (heritage breeds), just in time for Easter.
Posted in Out & About on Fri, 04/10/2009 - 1:45pm by lee -
If you're still contemplating coming to the first-ever Simple, Good, and Tasty dinner at the Craftsman Restaurant in Minneapolis on April 14, now would be a really good time to commit. In short: we're running out of space! I couldn't be more thrilled about the number of people who've reserved a spot so far (BIG thank you to those who're coming!).
Posted in Recipes on Fri, 04/10/2009 - 11:08am by lee -
By popular demand (2 requests qualify, IMHO), here's my matzo ball soup recipe. It comes from In the Jewish Tradition: A Year of Festivities and Foods, a terrific cookbook by Judith B. Fellner that I got from my friend Anne a few years ago. The book has loads of new takes on traditional Jewish foods, and most things are relatively easy to make. The matzo ball soup certainly qualifies as simple, good, and tasty.
Posted in Family & Home on Fri, 04/10/2009 - 4:12am by lee -
I had a blast at my good friends' Passover Seder last night. Awesome people, an exciting story ("Let my people go!" Moses demands each year), and terrific food. My wife and I made the matzo ball soup again this year, this time a more local, organic version - free range chickens, organic chicken broth, home-made matzo balls (with locally raised cage-free eggs, all from The Wedge Co-op) - and even the kids asked for more.
Posted in Out & About on Thu, 04/09/2009 - 7:41am by lee -
Excellent, short post on Zachary Cohen's Farm to Table blog this week about the seasonality of meat. The post references a seasonal meat article in the Atlantic, noting that, just as produce needs time to ripen before it's ready, sustainably raised, grass-fed animals need time to graze and grow before they're ready as well. Definitely worth a read.
Super-good post the other day from Zachary Cohen on his Farm to Table blog entitled What all of us in the food movement sometimes think. 
, a terrific cookbook by Judith B. Fellner that I got from my friend Anne a few years ago. The book has loads of new takes on traditional Jewish foods, and most things are relatively easy to make. The matzo ball soup certainly qualifies as 
