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Local Food Journey

arugula, asparagus, beets, broccoli, cabbage, carrots, chard, corn, fava beans, garlic scapes, kale, lettuce, mushrooms, oregano, parsley, radishes, rhubarb, scallions, spinach, squash, strawberries, thyme, tomatoes, zucchini

At the Dinner Table with French Penn State Graduate Student Sandra Rosseau

Editor’s note: At the Dinner Table is a new series on Local Food Journey. The concept behind this feature is a type of conversation you might have at dinner with a friend. I am sure many of you have talked local food at dinner, while having local food on the table (how meta is that?), so this series will feature members of the local community talking about local food and the role it plays in their lives. This is the first in the series, and in this inaugural At the Dinner Table I talked to Sandra Rosseau, a PhD student at Penn State from France. She came to Penn State in 2007. Her research interests now focus on the roles that humor plays in the context of Franco-Algerian memory. In her free time, she enjoys music, photography, and as you will soon see, cooking.

Continue Reading: At the Dinner Table with French Penn State Graduate Student Sandra Rosseau

Posted by Jamie Oberdick on 05/02, 2013 at 10:00 AM

Stanford student finds connection between local food and building a diverse community

Local food has many benefits, from supporting local businesses to just plain tasting good. But did you know that local food has potential to enhance diversity and improve race relations in the local community? A student from Stanford makes his case on the Huffington Post.

Continue Reading: Stanford student finds connection between local food and building a diverse community

Posted by Jamie Oberdick on 05/01, 2013 at 11:02 AM

Recipe: Spinach salad with bacon and smoked cheese

I didn’t care how many times Popeye beat Bluto after downing a can of spinach, as a kid I just plain HATED spinach. But as my culinary horizons broadened as I grew up, I quickly learned that spinach didn’t have to be a lifeless splatter of lumpy green on a plate. In fact, spinach has become my favorite salad green, and since it is a spring crop, we are in spinach season here in Central Pennsylvania.

Continue Reading: Recipe: Spinach salad with bacon and smoked cheese

Posted by Jamie Oberdick on 04/29, 2013 at 12:42 PM

Otto’s spring/summer menu includes food grown in on-site garden

Otto’s Pub and Brewery finds a lot of what they serve both on the plate and in the pub glass from local vendors, but one source can be best described as hyper-local—a couple of onsite gardens. These onsite gardens may entail some work—when I talked to Pete Herncane, head chef of Otto’s, for this post he had just came in from weeding their garden—but they offer a source of very fresh herbs and vegetables for their local food menu.

Continue Reading: Otto’s spring/summer menu includes food grown in on-site garden

Posted by Jamie Oberdick on 04/25, 2013 at 12:37 PM

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Washington State Butcher Spikes Pig Feed With Weed

May 20, 2013

Despite its name, the "pot pig" experiment isn't an attempt to develop a new meaty treat for stoners. Instead, a Seattle butcher is feeding marijuana seeds, stems and root bulbs to swine as a cheeky money-saving measure.

Sandwich Monday: The Saltwich

May 20, 2013

For this week's Sandwich Monday, we celebrate an expert panel's recommendations about salt intake by taking in as much salt as we can, with The Saltwich.

Can A Piece Of Hair Reveal How Much Coke Or Pepsi You Drink?

May 20, 2013

People are notorious for under-reporting what they consume — they lie, forget or just guess wrong. For researchers who want to know how much soda we're drinking, a high-tech analysis technique could help.

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