For those of you out there who still haven’t sampled eggs from free-range/pastured hens, there’s no time like the present to start. Not only is the flavor of pastured eggs far superior to those of their caged kin, research also indicates that their nutrient profile is considerably more substantive. Consider this nugget of egg info:
Here’s a schematic of the new First Garden. Is it just me, or is it ginormous? I am SO inspired! For great tips on starting up a kitchen garden of your own (albeit on perhaps a slightly more modest scale), check out Kitchen Gardeners International. Their motto is “Promoting the ‘localest’ food of all, globally.” Now, perhaps the Obamas will get some chickens, Michelle will read my book, invite Glenn and I over for dinner, and we’ll all play with the girls and the First dog, pick sugar snap peas, and tell the President jokes of staggering hilarity and genius.
The mason jar, to which I am clearly eternally indebted, recently celebrated its 125th anniversary. Those of you in East Central Indiana might want to stop by the Minnetrista Center for their new exhibit, “Can It!”, an homage to all things tempered glass-screw band-and-lid related. According to the Center’s website:
I just read a very thoughtful article about applying the principles of slow foods to home design and decor. The article, which can be found on the design blog designsponge, highlights ways to make conscientious, sustainable choices in a time of economic and environmental uncertainty. Here’s an excerpt that really called to me: