By Emilia Flor As the light shifts and the air turns crisp, we step into Autumn with open hands and full hearts – the season of harvest, of orchards heavy with fruit, waters rich with salmon, and farms giving up their bounty before the ground rests. This Autumn, we return to values … Regenerative agriculture….
(Yes, it’s low-sugar, gluten-free, high-protein, and delicious) By March Twisdale What do you see in your social media feed? We all know about “the algorithm” that funnels content toward individuals, but how often do we acknowledge our role in what shows up? The algorithm is like the perfect mirror, reflecting back to us our own…
By Jane Valencia Whether purchased, gifted, or “caught” with flour and water, a well-tended sourdough starter burgeons with life. A keeper of sourdough often gets into a creative rhythm with using it, making breads for family and friends, and even distributing the starter itself. In times past, this culture of sharing sourdough had stronger significance…
By Caitlin Rothermel This is a tasty, colorful, and consistently popular summer salad option that can be served as a side dish alongside anything, or as a light main dish. I have made it for years and brought it to every type of gathering – even non-salad and/or non-kale people like this dish. I call…
By Caitlin Rothermel It’s tomato season, and maybe your garden is overflowing. It seemed like a good time to share this delicious salsa adapted from “The Moosewood Cookbook.” I discovered Moosewood in college in the 1980s, just as I was learning to cook. At the time, it seemed like everyone owned a copy, and for…
By Andy Valencia Westphalia has an important place in the history of Western Civilization. Currently a part of Germany, it was the site of the accords which ended the Thirty Years’ War in 1648. Setting aside politics, it is also the home of Westphalian pumpernickel. Germany is well-known for its dark breads, but this one…
By Cliff Goodman Note from the editors:Years later, Cliff’s Beer will still come up in conversation. For many, it was the only beer some would buy, and we still remember sadly finishing our last growler of his IPA. It joined the long, sad list of lost Island institutions.Still having his number, on a whim we…
By Cynthia Sadurni It seems that most people think of soup as an autumnal or wintery dish. Once the warmer weather comes, it discretely disappears until the cold begins anew. For me, this is a very interesting approach, since I grew up having soup every day with dinner, to the point that it doesn’t seem…
By Jane Valencia Laurel’s First Nettle Cake, with Lilac on top – Photo courtesy of Laurel On a glorious day one May, Laurel made a nettle cake, and wished to share it with friends. I love nettles, and the thought of a cake made with this vibrant green and generous herb delighted me so much,…
By Andy Valencia Have you or a loved one had to give up on bread? Many people find that modern grains are too hard to digest, but when sourdough meets historical grains, a new option might help. Amri Valencia shares her experiences making sourdough bread using a grain which has enjoyed recent popularity. Einkorn is…