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.

Roman Bean Soup Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

8 oz Butter beans, soaked

2 pt Stock

1 lg Onion, chopped

1 lg Carrot, chopped

1 ea Celery stalk, chopped

4 ea Tomatoes, skinned, seeded &

-- roughly chopped 1 ea Garlic clove

1/2 ea Lemon, juiced & grated

1 ea Bay leaf

Salt & pepper 2 tb Parsley, chopped

Drain soaked beans & cover with stock. Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf. Bring to a boil, cover & simmer for 1 1/2 hours, adding more stock if necessary. Discard the bay leaf. Put half the soup in a blender & puree until smooth. Return to the soup pot, season to taste & garnish with fresh parsley. Serve hot.

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