June lies precisely at the midpoint of the year between Hanukkahs (Hanukkim?) This fact, paired with the realization that the first publication rights to a few of my recipes has expired, got me thinking about oil. Coconut oil, to be specific.
Coconut oil figured into all of my baking experimentation for my “Cupcakes for Hanukkah” article on My Jewish Learning last December. (Including the recipe that served as a base for deep-fried cupcakes. Yum!)
More about coconut oil and a recipe after the jump. Continue reading
To participate in the sustainable food movement today is to live on the edge of irony. Especially if you’re taking part in the movement from a seriously urban setting like, say, Washington, D.C.
What do I mean by this? Just look at this summer. Over the past few months, I’ve taken digital pictures of my hands covered in garden soil, emailed for advice on thinning carrots, Googled rustic local farms, and watched a documentary about real food from a plastic seat in an air conditioned theater.
It’s not just me. Recently, more and more small farms, local food organizations, and gardeners have set up blogs or created Facebook groups. Continue reading