General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Pollo Con Oregano Recipe

	Category	Mexican Recipes
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Ingredients And Procedures

2 1/2 lb large chicken pieces,

-with the skin attached 2 Garlic cloves, peeled

1 sm White onion, roughly sliced

1 c Reduced chicken broth

12 Additional garlic cloves,

-peeled and minced 3 tb Dried Oaxacan or Mexican

-oregano, stems removed And roughly crumbled 2 tb Additional chicken broth

1/2 ts Sea salt (or to taste)

Grilled Chicken with Oregano Serves 4 to 6 melted chicken far or oil for broiling Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes. Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary. The Art of Mexican Cooking From the collection of Jim Vorheis

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<h1>Pollo Con Oregano</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 1/2 lb large chicken pieces, <P>-with the skin attached 2 Garlic cloves, peeled <P>1 sm White onion, roughly sliced <P>1 c Reduced chicken broth <P>12 Additional garlic cloves, <P>-peeled and minced 3 tb Dried Oaxacan or Mexican <P>-oregano, stems removed And roughly crumbled 2 tb Additional chicken broth <P>1/2 ts Sea salt (or to taste) <P>Grilled Chicken with Oregano Serves 4 to 6 melted chicken far or oil for broiling Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes. Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary. The Art of Mexican Cooking From the collection of Jim Vorheis <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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