All Posts by Michele Marchetti

Goat: It’s What’s for Dinner

If you really want people to think you’re weird, tell them you ate goat. Ever since my husband and I cooked up some goat sausages on the grill, I’ve been singing this meat’s praises. It tastes great. It has less fat and more protein than beef. But the conversation seldom goes any further. When the subject of goat arises, so does the red flag in our brain that controls what goes into our mouth.

Continue Reading: Goat: It’s What’s for Dinner

{name} Posted by Michele Marchetti on 08/17, 2010 at 10:12 AM

Comments (1) | Permalink | Tags: meat | farm |

How to Enjoy the Remaining Days of a Happy Valley Summer

August is here, which means cranberries and pumpkins will soon replace blueberries and tomatoes. But there’s still time to enjoy the final quiet days of Happy Valley’s summer before football season begins. Michele Marchetti, co-founder of Homegrown Happy Valley, shares her favorite picks.

Continue Reading: How to Enjoy the Remaining Days of a Happy Valley Summer

{name} Posted by Michele Marchetti on 08/04, 2010 at 02:38 PM

Comments (1) | Permalink | Tags: summer | farm | market |

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Food Stories from NPR
'How To Cook Everything Fast'? Bittman Says Skip The Prep

September 30, 2014

Rachel Martin talks to food writer Mark Bittman about his new cookbook, "How to Cook Everything Fast," which thumbs its nose at the French tradition of having ingredients prepped before you cook.

'Human Flesh' Burger Is A Treat To Tempt The Walking Dead

September 30, 2014

In a stunt to promote the next season of the hit zombie show The Walking Dead, London chefs have concocted a burger inspired by human flesh. They're giving them away Tuesday at a pop-up restaurant.

Millennial Jews Do An About-Face, Start Keeping Kosher

September 30, 2014

According to a 2013 Pew Research Center study, nearly a fourth of millennial Jews are keeping kosher. That's almost twice the rate of their baby-boomer parents.

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