Lots of things. Like composting for example. In fact, nothing irks me more than seeing people toss their coffee grounds into the trash can. Did you know that around 12% of the waste stream going to landfills is food waste? Reusing coffee grounds is a good way to knock that number down, and that’s good for us and the environment.
Coffee grounds are perfectly easy to reuse, and I discuss a few ways in my coffee column this week on The Kitchn. Consider it your guide to zero waste coffee consumption.
Image: Heather McQuaid
Ok, so it’s almost here. And when I say “it” I mean the book that Johanna Kindvall and I have been working hard on over the last couple of years. As I have learned, book writing and publishing is a long process, and I am so excited to almost be at the most exciting part: the moment where the actual book sits in my hands.
But for now, at least the book is alive on the Internet, and it’s available for pre-order, which means you can snag a copy and diligently wait for it to come to your mailbox in spring.
Love Swedish baked goods? Ever wonder how to make a real Swedish cinnamon roll? Want to try to be more Scandinavian? Then this book is for you.
Packed with traditional recipes for cookies, cakes and breads, this book is all about celebrating the Swedish tradition of fika, otherwise known as the quintessential Swedish coffee break.
Now, let’s all begin the countdown to the April 7, 2015 on sale date!
For a taste of the neighborhood, enjoy these photos. And click over to check out the guide, and maybe even lose some time checking out Sprudge, because what’s better than an entire website devoted to coffee?
What do food and fashion have in common?
I have been thinking a lot about this question lately, and why we are becoming hyper aware about what we eat, and yet remain so unaware about what clothes we don.
How many times have you been asked “where do your [insert produce item here] come from?” with the expectation that you will have a response that involves a local farm or farmers market? More than a few I’m sure. But how many times has someone asked you “where is that pair of jeans from?” and implied that they want to know what country they were made in as opposed to what store you bought them in? Rarely, if ever.
I developed this recipe for Foodie Underground recently and it has quickly become a favorite. It’s quick, easy and healthy.
You can make a classic cheesy version, or you can even do a vegan version with a toasted hazelnut and salt blend. There’s a full story and description over on Foodie Underground if you want it. Otherwise, get to cooking!
I was thrilled to work on a story for Modern Farmer about the link between dirt and well-being. There’s some very interesting research looking at the benefits of microbes in the environment on human health. Here’s an excerpt:
The psychological benefit of nature has been well documented. When it comes to being happy or not, many studies show that psychiatric problems are more common in urban than in rural communities. That makes Lowry’s and Rook’s research interesting, as it gives us a better understanding of exactly why being outside, in a garden or on a farm, makes us feel good.
“People usually assume that the health benefits of exposure to green space are due to exercise. In fact two large studies now demonstrate that although exercise is definitely good for you, it does not explain the beneficial effect of green space,” says Rook. “Contact with microbial biodiversity is looking like the most probable explanation for the green space effect.”
Just like we’re becoming more and more aware of the benefits of foods with microbes (think: fermented foods with probiotics), being around a lot of different microbes from the earth and animals is good for us too. In other words, sterile environments that are too clean aren’t so great for you.
I was even more excited to see that the piece got picked up and discussed by the New York Times.
Now, on to finding a plot of land to get my hands dirty.
Image: jenny downing
It was about a year ago that my first book The Culinary Cyclist came out.
It’s crazy to think that a year has gone by. In fact it’s amazing to think back to when I was writing the book. I remember when the outline first came together, sitting in a cafe in Portland on a work date with a good friend. I had a blank sketchbook with me, which I like to use to write sometimes because the pages are big and blank and I can sketch little drawings as I go along.
I sat and stared at that blank page for a long time, then went to work on something else as I couldn’t get the ideas into place. But then eventually they spilled out onto the paper, and quickly. I scribbled quickly in order to keep up with the pace of my thoughts.
The book unfolded in a way that made me think that maybe I’d always had The Culinary Cyclist in me, that it was just a matter of putting a name and an official project to it in order for it to come out.
Maybe that’s how books are sometimes. The Culinary Cyclist is no work of great literature – it’s a cookbook after all. But the experience has left me with the desire to write more, be it a short story or thoughts on food.
So, happy birthday dear little book, I hope you celebrate with lots of coffee and peanut butter cookies.