Family & Home

Co-op on a Budget: Your DIY Headquarters

This is the sixth post in our Co-op on a Budget series, which explores the different ways that we can shop co-op effectively and affordably. Also check out posts on shopping bulkthe Wedge Co-op vs.

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What's For Breakfast: Waking Up to Healthy Food

As I chop this ingredient and sprinkle that ingredient into my cereal bowl each morning, I wonder: Am I finally in tune with my body's nutritional needs or have I just become a totally anal eater?

 

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Hunting for Dinner: What to Do with All That Offal (and a Recipe for Duck Gizzard Spring Rolls)

This is the fifth post in a series about hunting for food -- truly meeting your meat.

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Cooking with Slow Cookers and Pressure Cookers

I’d been using a slow cooker for several months before taking Jeff Woodworth's Slow Cooker & Pressure Cooker class at the Wedge Co-op this winter. Life for me as a part-time student is hectic and heavily scheduled and finding time to cook often takes a backseat to studying, work, social life, and a myriad of extracurricular activities. Encouraged by the prospect of producing lots of food with minimal effort, I decided to invest more time in learning these do-ahead techniques.

 

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Great Grains: A New Look at Oats

This is the tenth post in the series Great Grains, highlighting unusual whole grains and easy ways to incorporate them into your diet.

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Behind the CSA Box: Add-On Partnerships

This is the fourth post in a new SGT series that looks at CSA -- community supported agriculture -- from the farmer's perspective.

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Great Grains: The Wonders of Wild Rice

This is the ninth post in the series Great Grains, highlighting unusual whole grains and easy ways to incorporate them into your diet.  Check out posts on bulgur,

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DIY Craft Cocktails: Infused (Flavored) Liquors

I maintain that there's a ridiculous secret lurking underneath the craft cocktail movement: as complicated as some of these cocktails can get, it's actually almost impossible to make a bad drink. As my instructor said on day one of bar-tending school: the most important ingredient is ice; you can never have enough. (This instructor was a guru and mentor to me years ago, a person who had devoted his adult life to making drinks. Actually, he's now more of a cautionary tale than anything, but I'll keep the practical knowledge he imparted.) My experience has proved that all you need to do is get some liquor cold, mix in complementary flavors, serve immediately, and a decent drink is inevitable.

 

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Hunting for Dinner: Making Your Own Sausages

This is the fifth post in a series about hunting for food -- truly meeting your meat.

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Co-op on a Budget: Winter Eating for Locavores

This is the fifth post in our Co-op on a Budget series, which explores the different ways that we can shop co-op effectively and affordably. Also check out posts on shopping bulk, the Wedge Co-op vs. Cub Foods, Eastside Food Co-op vs.

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