Growing Mexican with Gaubrielle Pritchard
by Renny Wijeyamohan • Id 90107 • in category Guides • 7 years ago
It’s hot in Austin, Texas. Real hot. With temperatures regularly breaching 90°F (that’s 32°C) in the summer. This means that proper care in planting, tending to and harvesting produce is essential in maintaining food...more

Curly Kale, the "Hip" vegetable
by K. Daniel • Id 90129 • in category Guides • 7 years ago
In this author's recent quest to become healthier, I have exposed myself to a whole lot of mystery of the green kind. That means going beyond the typical iceberg lettuce and carrots in favour of darker leafy greens such as spinach, mesc...more

Curry leaves: picking, selecting, storing
by Renny Wijeyamohan • Id 90127 • in category Guides • 7 years ago
If you’ve ever tried your hand at Asian cuisine – you’d know the curry leaf is king. This taste-laden leaf is thrown into Indian, Sri Lankan and Pakistani cuisine to add a delicious aroma and a burst of citrus-like fla...more

Coriander and Cilantro: picking, selecting, storing
by Renny Wijeyamohan • Id 90126 • in category Guides • 7 years ago
Coriander, also known as cilantro, is a zesty plant that’s great when added to Asian, Mexican or Middle-Eastern cooking. It’s citrus-like and nutty flavour pairs well with spicy foods and adds a touch of freshness when used ...more

Chives: picking, selecting, storing
by Renny Wijeyamohan • Id 90124 • in category Guides • 7 years ago
Chives are a flavoursome garnish that are part of the onion family. While the bulb of the plant isn’t used – the tasty, green stems are harvested as an addition to soups, pies, quiches and eggs. Chives are a good source of V...more

Basil: picking, selecting, storing
by Renny Wijeyamohan • Id 90123 • in category Guides • 7 years ago
Basil is a delicious and fragrant plant that’s typically used in Italian cooking. Tasty when added to a pizza or when blended with pine nuts, olive oil and parmesan to make a pesto – basil is a kitchen essential for the avid...more

Garlic: picking, selecting, storing
by Renny Wijeyamohan • Id 90122 • in category Guides • 7 years ago
If you’re a fan of Italian cuisine, have ever lived (and eaten) in Korea or are a student of anti-vampire folklore – chances are you’re familiar with garlic. This root vegetable, that’s often confused with a herb...more

Food deserts: is a co-op model the solution?
by Renny Wijeyamohan • Id 90121 • in category Discussion • 7 years ago
“Food Desert”. It’s a strange term right? And one that’s becoming increasingly common place in describing the disparities in access to fresh and healthy food in the developed world.   Imagine a desert. I&rsq...more

The Taste of Pakistan with Fatima Khawaja
by Renny Wijeyamohan • Id 90117 • in category Discussion • 7 years ago
“Pakistani food is extremely hearty,” says Fatima Khawaja of Bouchon Bakery, New York. And she’s not wrong about that. Toasty flat breads, piping hot rice, spicy stews and rich curries form the backdrop that makes up t...more

Quinoa - the Andean superfood
by Renny Wijeyamohan • Id 90116 • in category Discussion • 7 years ago
It took me a while to work out how to pronounce Quinoa. This was a few years back when the Andean super grain (well it’s not technically a grain but we’ll come back to that later) was hitting the shelves of mainstream health...more