My first encounter with urban farming was in Philadelphia, smack in the middle of downtown. Between cheesesteak joints and T-shirt stores lay a gorgeous green lot, tended by a happy mix of young and old people. Children were gleeful with fat watering cans in their arms. A man carried a handful of carrots fresh from the earth, the skinny kind with green stalks still on them. The kind I had only ever seen on TV, held by Bugs Bunny. Everyone had a job, and everyone was happy.

The scene was so gosh darn wholesome, I wondered if there was a director and TV crew staked out in the toolshed.

But no, it was the real deal; one more green patch in the ever-growing urban agriculture trend. Urban farming has gained popularity in North America in recent years, as we learn more about the emissions impact of our imported produce.

The trend is taking on some pretty creative forms. The green living site Earth Eats has published a list of six urban agriculture success stories in the United States. This list includes a converted freeway on-ramp in San Francisco and a communal backyard in Seattle, where property owners get a share of the harvest in exchange for use of their land.

My hands-down favourite project is in Cleveland, where an old shopping mall in the city’s downtown core has been converted into an eco-village. The space will include farms, community education programs, and green retailers (think vegan cafes).

I think it’s a brilliant way of re-using old commercial space. In a big city, who would really miss one less mall?

Photo by Gabriel Kamener

I admit, I’ve never farmed much beyond a few berry-picking afternoons. I’m a born-and-bred city girl, and thought that farming anything beyond a basil plant in the windowbox was best left to, well, farmers. But these urban agricultural projects are a chance for us city folk to bridge that divide.

It’s a great way to better understand the field-to-table journey of my daily fruit and veggies. How satisfying would it be to eat a salad from your own farm? To bite into a tomato that you grew yourself? How much fun would it be, I wonder, to get my hands dirty with that pastoral community garden that I watched with envy in Philadelphia?

That’s the appeal of urban farming for me. Not just the food you can eat, but the communities that build around a shared interest in a greener, healthier city.

COMMUNITY CONNECTION

Have you ever participated in Urban Agriculture? Or have you ever encountered such a project in your town? Share your stories in the comments below.

For more inspiration, check out our articles Chicken Coops in Your Backyard and Urban Homesteading: Turn Your City Home Into Country Living.

Stockholm really isn’t considered a culinary capital. After all, it’s been tough shaking off its fish-eating image, but ever since celebrity chef Jamie Oliver called Stockholm his surprisingly”perfect gastro city break” in a piece for the Guardian UK along with a reverent slideshow, new gastronomical attention has been cast on this Scandinavian city.

And there was not better place to sample all Stockholm had to offer in a single go than at its annual Smaka på Stockholm festival which gathers the city’s most popular restaurants into tents at Kungsträdgården to dish out their specialties.

1. Celebrating its 20th year, the festival spans 5 days with 400,000 visitors sampling 200 different dishes, making it Stockholm’s largest summer event.

2. Many independent vendors also get in on the action by setting up little stands.

3. Sweet-smelling brandied almonds.

4.Meals usually start at roughly 25 SEK ($3) and climb much higher pretty quickly. It still is Stockholm, after all.

5.Spicy meals served up by Latino & Cajun.

6.Quintessential Stockholm fashionistas in their recognizable attire…overflowing tops, leggings, flat shoes.

7.A sexier version of Sweden’s traditional outfit.

8.A patron digging into some juicy grilled Turkish kebab meat.

9.Local acts and cover bands are invited to entertain the crowd.

10.The festival is prime for people-watching as nothing unites Stockholm’s liberal residents quicker than food.

11.Pets are also welcome and act as walking garbage disposals.

12. One of several communal condiment tables.

13.Laying out tortilla chips which go well with tasty adult beverages.

14. In true eco-friendly fashion and sticking with its 2010 European Green Capital status, most, if not all, of the restaurants participating serve ecological and organic products.Here, the green sign above the menu states that the beef is organic.

15. Once patrons grab their meals, they gather beneath large tents to eat, drink, chat and rest up before going for the next round of food.

Photo by smith

Organic food grows without artificial chemicals. So no toxic pesticides or herbicides accumulate in your body; no nasty fertilizers contaminate your water supplies; no dodgy growth hormones pollute your meat. Organic means purer than a virgin in a chaste white dress made of snowflakes. Better for you, and better for the environment. Right?

Maybe, maybe not.

Here are six common organic claims to ponder when trying to decide if you want to turn your eating habits toward the organic.

1. There is a clear definition of “organic.”

Although there is a broad consensus, each country has its own certifying body, with different requirements for what can and can’t be labelled “organic”. Some of these organizations are run by government, and others by private sector companies or NGO’s. In some countries they are regulated by law, and in others they aren’t.

Countries such as the UK have more than one certifying body, which – providing they meet a certain base level – can each work to different standards. It’s a proper organic gong show.

And spinning off this are all sorts of clever, manipulative marketing terms that aren’t necessarily regulated at all. You can buy “natural” oats, or “home-grown” spinach. Thanks, but I’d rather my spinach were grown in a field. And what the hell does an unnatural oat look like? Perhaps we are talking supernatural oats, the ghosts of porridge past.

2. “Organic” means entirely organic

Photo by Pink Sherbet Photography

Not quite. In the UK and the USA, for example, “organic” means 95% of the ingredients in the food are organic. And in the USA, “made with organic ingredients” means as little as 70% of the ingredients are organic. The remainder can be all sorts of synthetic crap, such as food dyes, starches and gelatin.

The idea that no artificial chemicals are used during production is also misleading. The UK Food Standards Agency (FSA) is about as transparent on this as a bucket of prime manure: its definition of organic farming refers merely to the “restricted use of artificial fertilizers and pesticides.” Oh. Kay.

3. Buying organic supports small farms

Maybe this was true 30 years ago, when you bought your fruit and veg off your local farmer, and he assured you the carrots were so knobbly “Coz they’z all bein’ organic.” No need for any certification back in the good old days.

But now organic food has gone mainstream. It’s regulated. There’s permits and paperwork and payments gone in to those pesticide-free potatoes. Not all small farms can afford this.

And you are just as likely to find organic produce in supermarkets as in farmers’ markets. Perhaps more so. Which means organic food is big business, and a large demand needs a large supply.

Lots of organic brands are owned by those corporations we love to hate, such as Coca-Cola, Nestle and ConAgra. Check out these cool – and scary – infographics on the structure of the organic food industry in North America.

4. Organic food is expensive

It’s true, organic food is generally more expensive than conventional stuff. Sometimes crazily so. That bunch of organic grapes may well taste sweet and juicy, and might even be healthier for me. At that price the pips should be semi-precious stones, and the grapes should come with a free servant trained in the ancient art of palm frond fanning.

Such disparity may well not be the case for long. Modern farming techniques are super-dependent on oil, which is used to produce the fertilizers and other chemicals needed. As the cost of oil rises, conventionally produced food should become more expensive. Organic farming will have to deal with increased transport costs, but that’s it.

Furthermore, the ever rising demand for organic food should, in theory, lead to a decrease in prices. Here’s hoping, anyway.

5. Organic farming can’t feed the world

As I write this, I can already hear the gnashing of genetically modified teeth, and taste the insecticide that will be used to put me out of my misery.

Photo by sarniebill1

Many people claim that organic farming is too inefficient to meet the needs of the world’s growing population. That food production must double by 2050, and the only way forward is to bung a load more chemicals at a load more GM franken-crops.

But organizations like the Soil Association disagree with this, claiming there are a number of faulty assumptions. One is that we need to feed the world using our unhealthy, Western style, meat-rich diet.

They reckon that “fairer diets and better distribution of food” is more important than increased production, and that organic farming is perfectly capable of providing for us all, as long as we radically overhaul our relationship with food.

And according to Michael Pollan, author of The Omnivore’s Dilemma, if we increased the average agriculture yield across the planet to the level that’s possible using organic farming techniques, we’d be producing around 50% more food anyway.

6. Organic automatically equals good

This is sloppy thinking. Granted, organic farming releases less nastiness into the environment, and promotes biodiversity. Granted, organic food contains fewer toxic chemical residues, and so is probably healthier to eat. Hell, it might even be richer in nutrients, but we’ll let the scientists fight that one out.

But there are a whole host of other factors to take into account, not least all those resources consumed during food production, packaging and distribution. Transporting organic food half way round the world, into another climate and season, seems to defeat the purpose. It’s far more important to eat local, seasonal food.

And if it’s true that “you are what you eat”, I’d rather eat the locally grown Egyptian mango – however it was grown – than the organic one shipped in from abroad.

COMMUNITY CONNECTION

What do you think about organic food? Share your thoughts in the comments below.

Photo by Villain Media, LLC.

Food sex immediately brings to mind strawberries dipped in chocolate, flavored body paint and whipped cream. Sometimes mayonnaise and cold cut meats. No? Just me?

But there are a few questionable examples of food and sex combinations that leave me wondering how people make these discoveries in the first place.

Semen as the main ingredient

There’s a whole cookbook dedicated to cooking with semen. The description says that semen is nutritious, has a great texture, and is “commonly available in many, if not most, homes and restaurants.”

“Pan full of manjuice.” Photo by dogbomb

The book covers drink, desserts, appetizers, sauces, and main courses. This means you could host your very own ejaculate dinner party, with Man Made Oysters to start, Roasted Lamb with Good Gravy for the main dish, and top it all off with Creamy Cum Crepes.

Bonus: invite guests over early to “lend a hand” with dinner preparations.

Placenta lasagne, anyone?

Placenta recipes relate more to what happens as a result of sex. It’s practically a delicacy – how often do you get to eat your own placenta, the mass which connects your baby to your uterus? Put a little salt on that thing, pepper to taste, and voila. First class meal.

Or why not try a placenta cocktail? Take a ¼ cup of fresh placenta, some V-8 juice, two ice cubes and ½ cup of carrots, throw it all in a blender and blend at high speed for 10 seconds.

There’s also placenta spaghetti bolognese, and roast placenta.

Or instead of cooking it, you can dehydrate your placenta and just add it to any meal.

Simply cut off the chord and membranes, steam the placenta, and add lemon grass, pepper and ginger to the water. Test if it’s done by piercing it with a fork: if it doesn’t bleed, it’s good. Then cut it up, and bake at low heat until it’s dry and crumbly. You can then crush it into a powder, if desired.

Your mouth is watering, isn’t it?

This is a photo caption with a phil denton

Chocolate vaginae

Moulding a chocolate vagina might just be the best way to express love for your vagina, or your partner’s vagina. Did anyone else not realize that the plural of vagina is “vaginae”? Thanks, Twitter followers, for looking that one up.

The kit comes with everything needed, just add water! Plus everything’s been medically tested, and it’s “completely safe for the novice moulder.” Perhaps the more experienced moulder would prefer a complex recipe, dress it up a bit with sauces and candy.

There’s no description of the directions though, but the site stresses that it’s strictly for the outer portion of the vagina.

Ladies, nothing speaks romance like having your man unwrap a giftbox containing your carefully placed chocolate vagina.

Community Connection

For more chocolate romance, check out these gourmet creations, or learn why sushi is the perfect foreplay food.

Photo by Aschaf

The origins of poutine are in Quebec, but have long been disputed between the two towns of Warwick and Drummondville. Warwick claims their recipe was established in a now-closed restaurant named L’Ideal, while Drummondville’s poutine originated in Le Roy Jucep.

Nobody is sure exactly when and where the dish was created, but its greasy-goodness fame has spread globally.

How to make your own poutine

Here’s how you can create the perfect poutine in less than 30 minutes.

Ingredients

• 1 quart vegetable oil for frying
• 1 (10 1/4 ounce) can beef gravy, or homemade gravy
• Store-bought plain French fries, or 5 whole potatoes cut into fries
• 2 cups cheese curds or cheese of preference

Steps

1. Heat oil in a deep fryer at 365 degrees (Fahrenheit). Or if you don’t have a fryer, use a skillet.

2. Warm the gravy.

3. Heat the fries in the oil until they turn brown.

4. When cooked, remove fries and blot with paper towels to remove excess grease.

5. Smother fries with cheese.

Photo by tuppus

6. Smother cheese with hot gravy.

Voila! The meal to make your arteries scream.

How Do You Like Your Poutine?

The above recipe is probably the simplest way to create a poutine, but the most important thing to keep in mind is that there are no real rules.

Cheese curds or shredded cheddar, gravy or special sauce, ketchup heaped on top or not… keep searching until you find that special, favorite flavor. Trust me, it’s a culinary adventure.

There are also regional differences across Canada that help give a little kick.

Quebec - Replace the gravy with poutine sauce, an arguably more popular option among many Canadians. Being from Newfoundland, I’m never entirely certain how the rest of the country does things, including food. The sauce is like thickened chicken stock, seasoned with pepper and onion flavoring, and powdered mixes can be bought in grocery stores.

Newfoundland and Labrador – Newfoundlanders and Labradorians like to add “dressing” (turkey stuffing) to their poutines, a combination of bread crumbs, savory, and onions. When the dressing becomes soaked with the gravy, it adds great texture.

Nova Scotia – Nova Scotians are big on lobster poutine, which is like a regular poutine but includes lobster meat, chopped chives and hollandaise sauce with halloumi cheese.

Other Atlantic Canadian additions – Some places in Atlantic Canada top their poutines with donair meat, which probably has about the same nutritional outcome as adding bacon to caramel corn.

International Poutine – If you’d rather go international, try the Italian-style poutine, which replaces the gravy with spaghetti sauce and is topped with ground beef. Mexican poutine includes fries, carne asada, guacamole, sour cream, pico de gallo and cheese, and can also be served with hot sauce.

Community Connection

Where in the world have you experienced the best poutine? And what other foods do you know that make your arteries sing? Share your thoughts in the comments below.

Food As Porn

Photo by Shannalee T’koy. Feature by Theilr

Not since Georgia O’Keefe has one woman made inanimate objects seem quite so sensuous and alive. Shanalee T’Koy of Food Loves Writing fills her blog with soft, warm, tasty photos of fruit, bakery buns, brunches and the people who lust after them.

In spite of her fantasy-provoking and mouth watering photography, Shanalee’s writing and recipe style is down-to-earth and easy. She makes you feel like you’d just love to sit down over a plate of blueberry waffles and spill all your dirty details.

Food As Frugal Philosophy

Daniel Koontz’ Casual Kitchen is about cooking more, thinking more and spending less. There, Daniel presents easy to make, healthy and unique recipes that work easily within a budget while simultaneously offering thought-provoking food related philosophy links around the web.

First, brush up on Daniel’s glossary of Casual Kitchen memes before diving into discussions of ways to help the environment from your kitchen or new ways to think about rising food costs.

Food As Fashion and Art

Luxiraire, without a doubt, presents the most jaw-dropping and awe-inspiring creations I’ve ever seen.

Photo by Sean McGrath

The most difficult avocado recipe ever first caught my eye. Then I became distracted by a parfait. I’m not usually much for parfaits, not to mention finding the word silly, but Luxirare’s method of creating solid caviar-like bubbles out of a juice to use as a layer in the dessert simply won me over.

Food As Culture

Laylita grew up in Vilcabamba-Loja, Ecuador. Her recipes have been inspired by her mother’s New Mexico cooking, the Ecuadorian market food stalls and street snack carts and from the food she ate made by her Texas grandmother.

I found Laylita’s website while searching for a good humita recipe. Humitas are fresh corn cakes served traditionally throughout Argentina, Peru and Ecuador. The corn is ground, cheese added and then wrapped in corn husks and steamed. They can be made dulce or salada, sweet or savory.

Food As Obscenity

The food creations on This Is Why You’re Fat will make your stomach turn and churn, yet you won’t be able to look away. In fact, don’t be surprised if you find yourself marveling in disgust at photo after photo of the most horrendous, artery clogging, sickening food combinations you’ve ever seen.

Photo by Alexik

Ok, maybe the Oreo S’more doesn’t look so bad, but the bacon maple hot dog drizzled with chocolate sauce?

Or how about the infamous Widowmaker? Any food that begins with 1.5 pounds of ground beef, continues to a whole package of bacon and not one, but TWO entire packaged pepperoni pizzas has got to be worth a mention.

COMMUNITY CONNECTION

Have you made or eaten anything spectacular, disgusting or amazing? Share your favorite recipes and websites in the comments below.

For some of our own Matador food porn, be sure to take a peek at our tasteful beefy centerfolds or read our guide to seven decadent New Orleans desserts.

Emma Lundmark shows off some tunnbröd dough.

My first encounter with Tunnbröd (thin bread) came in the form of local street grub I’d quickly grabbed after a day at Vasamuseet a couple years ago. The concoction I’d ordered – soft thin bread rolled up funnel-style and filled with sausage, mashed potatoes, onions, mustard, lettuce, and other dubious condiments – was called Tunnbrödsrulle.

Integral to most meals in Sweden, I would later be introduced to varied and crispier versions of Tunnbröd. Thin bread topped with cheap caviar squeezed from a tube and cucumber slices adorn tables across the country. Crispy thin bread heavily smeared with butter regularly accompanies lunch and dinner. Crushed tunnbröd is eaten with sour milk and lingonberry jam cereal-style in a fashion called bryta (also known to Northerners as smolanedi).

Tunnbröd also plays supporting role to Surströmming (fermented Baltic herring), of which I have firsthand experience sampling.

While spending last summer up in Norrbotten (Northern Sweden), we’d convened at the local neighborhood joint for lunch – a small convenience store/pub/restaurant/bakery – all rolled into one in the small village of Klöverträsk; population – 260.

The only item on the menu that day – a pasta and meatballs with brown sauce dish – also happened to be the lunch special.

Young Emma Lundmark serves us our meal.

“You know Jonny makes his own tunnbröd,” someone chimes in just as we dig into baskets of freshly baked crispy bread.

I immediately set up a date with Emma, Jonny’s oldest daughter. She agreed to take me the very next morning behind the scenes of their bakery – Klöverträsk Bröd – an icon in the village for the last 40+ years.

1. Located in the village of Klöverträsk, The Lundmarks run their small one room bakery right next to the equally small convenience store where they sell groceries and toiletries. Their attached pub/restaurant is just a door away behind the store.

2. “It’s fun to work with your hands,” shares Emma as she kneads and prepares dough early in the morning. Each batch makes roughly 40 kg of tunnbröd so two batches are made per day.

3.A grooved roll pin is used to aerate the dough and to give it its texture look.

4.The bread is passed multiple times through a “kavelmaskin” – a machine that is used to stretch out the dough into a near paper-thin layer.

5.Once the dough has been stretched to the right weight, it is sliced into manageable pieces for baking.

6.The sliced up dough is then flash-baked for 20-25 seconds.

7.The baked crispy bread is cut into stackable pieces while still hot, and piled into boxes to continue their cooling down process.

8.Each box is weighed to make sure they meet the 400g (800g for larger boxes).

9.Simple clear cellophane tape is applied to seal the boxes up.

10.The freshly baked tunnbröd is ready to be delivered to local stores, including the Lundmarks’ own convenience store.

11.Another Lundmark specialty is cardamom-infused biscuits called Bettans Biscuits.

12.It takes about 20 minutes to mix and prepare each batch of dough.

13.The dough is left to rise for 45 minutes before baking for another 45 minutes.

14.Once the bread cools down and edges are cut away, they’re left to dry out for about two days. After that, they are put in a cutting machine to continue making smaller pieces which are baked one more time for close to two hours to give them their signature crispy taste.

15.Once ready, the biscuits are bagged and ready for sale. The Lundmarks also sell breadcrumbs accumulated from the baking process so that these cardamom-flavored breadcrumbs can be used for other baking purposes.

16.The finished products end up in the backyard pub and restaurant for guests.

17.The boxes and bags of thin bread and biscuits also end up in their convenience storefront for local customers to buy. The store is literally a door away that leads from the bakery.

18.Twice a month, the Lundmarks deliver tunnbröd and cardamom biscuits to roughly 60 local stores and supermarkets all across Swedish Lapland and in neighboring towns of Luleå, Piteå, Älvsbyn, and Boden.

More on Klöverträsk Bröd (Bread)

For more than 40 years, Klöverträsk Bröd has remained a family-owned business, providing fat free, sugar free, and milk free tunnbröd. The bakery was purchased roughly five years ago by The Lundmarks – Jonny, Monica, and their five children – from previous owner Robert Öhman who, after 18 years of running the business, was ready to move on.

In addition to Klöverträsk Bröd, the Lundmarks also purchased a 20+ year old recipe for old fashioned cardamom biscuits called Bettans Biscuits, which originated from a little village called Niemisel.

Since both purchases, Jonny has expanded the bakery’s offerings to include the following four products:

• Bettans Biscuits
• Bettans Breadcrumbs which can be used for baking
• Smaller 400g boxes of Klöverträsk tunnbröd
• 650g boxes of regular breadcrumbs

22 year old Emma continues to tend the bakery, shop, and restaurant alongside her parents.

Contact Information

Klöverträsk Bröd
Klöverträsk bya väg 21
975 91 Luleå
Phone: (46) 0920-85200
E-mail: jmltrading@telia.com

Above photo by author. Feature photo by infomatique

Every year, I resist autumn. For one thing, I don’t do winter well. I hate the cold, despise being stuck indoors, and dread the daily struggle to don jackets, scarves, hats and gloves. But that’s the least of it.

Fall has always meant endings for me: end of summer. End of sweet, formless days outdoors. End of roaming. During peak tomato time, when berries still hold the sun’s warmth but back-to-school ads are inescapable, I begin to mourn the summer.

Then, A Shift Takes Place

Around the time humidity lifts and light slants a bit lower, fall wins me over with the lovely assortment of foods I find at local markets.

Photo of quinces by author

Some may find eating with the seasons stifling, particularly when local produce options seemingly limit the palate. I see it as an adventure. When there is nothing but root vegetables and rugged greens on the horizon, you’re challenged to be creative or else become bored.

No cans this year for pumpkin pie. I scored the perfect cheese pumpkin – resembles the Halloween variety — at a farm stand in Connecticut. I’ll roast it with cinnamon and cardamom and invent my own pie recipe.

A paper bag full of quinces from a Connecticut orchard perfumes the kitchen with their lemony-floral scent; they’re awaiting their appearance in a lamb tagine with saffron and ginger, recipe courtesy of Alice Waters’ Chez Panisse Fruits cookbook. If I have any leftovers, I’ll poach them with honey produced on a rooftop up the street.

Crazy, extra-terrestrial kohlrabi used to befuddle me. Now I love it julienned and dressed raw, with apples.

Finding Inspiration In the Flawed Hold Outs From the Past Season

Tomatoes that didn’t grow well and will never ripen make a mean green pickle or fried green tomato. Frost-blemished peppers blister sweetly over a flame, and summer arugula turns feisty and red-veined after a couple of cold nights. Both perfect for winter salads.

Photo by Bunnicula

Winter Spices Warm Your Home

Roasted root vegetables or winter squashes practically beg for spices such as cloves, nutmeg, and even vanilla bean, too often overlooked in summer. These fall dishes require longer cooking which means you must stay indoors as these wintry aromatics fill the air.

By the time winter arrives in a few weeks, I won’t be so afraid of the frigid months to come. Instead, I’ll find comfort in the magic of a parsnip and a stalk of Brussels sprouts, as they take the frost and the weakening light and transform them into something delicious.

COMMUNITY CONNECTION

What are your favorite winter recipes and farmers markets? Share your tips and ideas in comments.

Photo: photo by elizabethboy

Foraging, or searching for food, is one of the oldest of human activities. Though we have found more complex ways to assemble a meal, foraging remains relevant today for anyone interested in cheap, locally-sourced, food.

Warning: Foraging Can Be Dangerous

You should not eat any plant, nut, or mushroom you find while foraging unless you are 100% certain of the item’s identification. It’s a good idea to compare your specimen to all similar plants, especially toxic varieties, as well. With that said, foraging can be a perfectly safe and enjoyable activity if you take the time to learn the basics.

Get to Know Your Flora

The first step to foraging is also one of its greatest benefits: You must develop an intimate knowledge of your local flora. Picking up a field guide specific to your area, like one of the Peterson Field Guide series, is a good place to begin. Study what edible plants grow naturally in your area and during what seasons. Once you know what’s out there, you can begin studying the unique characteristics of each plant so you will be able to identify them in the field.

This is not as easy at it may seem. It’s a good idea to seek assistance from someone with experience. Getting started with a mentor is the fastest, safest, way to begin foraging.

Once you’ve done some research, it’s time to search for food.

Photo: photo by ciordia

Head Into the Field

Depending on the season and where you are looking, there is a wide range of edible plants waiting to be discovered. One important thing to remember is that many edible and medicinal plants taste bitter or otherwise unappealing and are only meant to be eaten in emergency and survival situations. Instead of heading out in search of anything and everything you have studied in your field guide, pick one or two things you really want to find.

When looking for plants, remember to stay away from places that are frequently sprayed with pesticides, like railroad tracks and roads, and always wash what you find before eating. When you find something, don’t be greedy: Leave some behind for the animals, birds, and other foragers.

Survival expert Ray Mears gives an excellent demonstration of foraging in the wild in this video:

Head Into the Neighborhood

Foraging is not limited to wild and rural areas. Many urban neighborhoods have fruit, nuts, and other edibles literally waiting to be plucked by pedestrians. Fallen Fruit is an organization that advocates planting an edible urban landscape. They also maintain maps of “public fruit,” or trees whose branches extend off of public property to overhang sidewalks, parks, and other public areas. The fruit growing on these branches can be harvested by anyone so its just a matter of finding the trees.

Find out more about urban foraging and the Fallen Fruit project in this video.

Further Reading

Foraging and plant identification is an art that takes years to master. For a more thorough introduction, try When Technology Fails, Revised and Expanded, by Matthew Stein . Some other classic books about foraging and plant identification include Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places, by Steve Brill, and The Forager’s Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants, by Samual Thayer.

Also, check out this excellent introduction video from the How To Forge:

A world of free, local, food is waiting just outside your doors, so don’t wait: Reap the harvest today.

Community Connection

Interested in other ways you can be doing things DIY? Check out our Life interview with Matthew Stein to learn more about preparedness.

Feature photo by nickherber. Photo above courtesy of Gary Vaynerchuk.

It started with gentle sobs during the car ride to and from work. Like many of us trapped in 9 to 5’s, Gary Vaynerchuk dreaded going to work.

“I hated it,” Vaynerchuk said. “When I first started working in the [wine industry] I cried everyday. But one day it clicked for me; I saw people collecting wine the same way they collected baseball cards I was selling on the weekends. I decided to make myself into an expert and let my natural marketing ability take over.”

And take over it did. Soon after Vaynerchuk began uploading his now wildly popular video blogs on his personal site, Vaynerchuk’s internet presence skyrocketed into the web stratosphere, eventually landing him appearances on mainstream programs like The Conan O’Brian Show.

“In 2006 I saw what was happening in video with people like Ze Frank and Rocketboom and I got very excited with the potential for a social web,” Vaynerchuk said. “I knew [video blogging] would give me an opportunity to connect with consumers in a different way [so] I started sharing some of my business and social media ideas on my personal blog. People really liked it so I stuck with it.”

Now a web sensation and the first ever Social Media Sommelier, Vaynerchuk releases regular video blogs that cover topics from wine recommendations to business advice to tips on happiness.

Photo by Couche Tard

(MT): With the economy being what it is today, not everyone can afford, or even is willing to afford, that fancy-shmancy bottle of wine. What are the top three budget bottles you recommend for people to drown themselves in for 2009?

I prefer to recommend regions rather than specific bottles. Check out wines from Portugal, especially the Douro region. We’ve also seen great value out of Malbec and Torrontes from Argentina, and Sauvignon Blanc from Chile.

(MT): When we’re pressed for cash, sometimes it’s a choice between eating or drinking. If we hit up fast food joints, we can have both! What are your wine recommendations that best accommodate our favorite fast food?

With a Whopper, I’m thinking Red Zinfandel. On a budget you can produce that experience with a Primitivo from Italy, Primitivo being a relative of Zin. With that Wendy’s Chili, I have to go with Albarino from Spain. Zippy acidity to pair with that little bit of spice. Filet-o-Fish? How about a Macon? Crisper and easier to pair with food than a California Chardonnay, you can get a decent white Burgundy for under 12 or 15 bones.

(MT): Are there any wines you’d recommend with our favorite snack foods?

With Cheez-its I think Sancerre could be an interesting play. These Sauvignon Blanc wines from the Loire Valley in France have minerality and sometimes a little saline quality that I’d like with the salty crackers. With potato chips I’m thinking about Viognier. The floral elements of the wine might play very nicely with greasy potato chips. With Cheetos or Doritos I’d look for a Spanish red. Tempranillo based wines, especially a Ribera del Duero, with all that seductive up-front fruit to combat the bold flavors of the snack.

(MT): Do you currently have a favorite (or a few favorite) bottle(s) of wine? Do tell!

Not really, every wine is a different experience and I rarely bring home more than one bottle of anything. My favorite category and something I think is totally under appreciated in America is Champagne and sparkling wine.

(MT): And how do you like to enjoy your wine?

With family and friends!

For all wine aficionados, fans, and newcomers, Vaynerchuk emphasizes trusting your own palate.

“The most important [thing is] to keep and open mind and try new things,” Vaynerchuk said. “There are so many traditional rules about pairing this with that, and so much of it is ridiculous. Wines will change with foods, and your experience of the food will change with different wines. Expand your palate by trying different things, and forget about the traditional rules!”

Remember, the point of wine is to enhance your tasting experience, so go with your own personal preferences and let your taste buds make your libation decisions!


COMMUNITY CONNECTION

Are you a beginning oenophile? Check out Craig Martin’s classic article, “How to Drink Wine Like a Pro” for tips about getting started in the world of wine.

Photo: Brendita21

The Other Raw Fish Dish

Cooking raw fish in citrus juice is at the heart of one of South America’s most popular dishes, Ceviche. This centuries old technique uses the acid from lime/lemon juice to cure or ‘cook’ the fish. Often served as a starter or a light lunch, it’s a refreshing and tasty meal and renowned as a very good hangover cure (first hand experience also confirms this).

Ceviche has many different forms across Latin America and the Caribbean and each country has its own distinctive take using local ingredients. They all involve either fish, shellfish, squid or octopus being marinated in either lemon or lime juice.

In Ecuador and Peru, the shellfish is seared for 20-30 seconds in order to intensify and improve the flavour before marinating. It is then served with toasted corn or sweet potato. In Panama, ceviche is served with crackers or little pastry shells called “canastitas”. In Mexico, it often is accompanied by tacos and guacamole.

Photo: thousandflavors

Important Cooking Tips

1) The one most important factor to remember is that you must use fresh ingredients.
2) Ceviche needs to be made and eaten the same day.
3) Bear in mind what fresh fish is readily available; look for what is in season.
4) Buy your fish from a reputable source. Your local fishmonger or fish counter knows more about their own produce and will know what’s best. Do not risk making ceviche with pre-packaged fish.
5) Always use a non-reactive (i.e. not metal) bowl/dish so that you avoid any metallic after taste.
6) Don’t over-marinade the fish. If left for longer than 4 hours, the acidity will overpower the dish.

Photo: GerberBabyTalk

Mexican-style Fish Ceviche – 4 servings

400g of firm, fresh fish fillets (snapper, sea bass, halibut), cut into slices on the diagonal
50ml cup of freshly squeezed lime juice (2-3 limes)
50ml cup of freshly squeezed lemon juice (2 lemons)
1/2 purple onion, finely diced
3-4 freshly peeled, seeded, and chopped tomatoes
1 jalapeño, seeded and finely diced
2 tbsp fresh coriander/cilantro, chopped finely
Salt, pepper and Tabasco to taste

Put the slices of fish in a glass/non-reactive dish. Mix together the juices, onion, tomatoes and jalapeño and pour this over the fish, ensuring it is covered. Put some cling film over the dish and refrigerate for 2-3 hours. Season to taste with salt, pepper and Tabasco and serve with warm tacos, tostadas or tortilla chips.

Photo: rudygiron

Ecuadorian-style Shrimp Ceviche – 4 servings

150ml orange juice
100ml freshly squeezed lime juice (4-5 limes)
50ml tomato juice/passata
500g shrimp, peeled and cleaned
1 large fresh tomato, peeled and seeded
2 jalapeño peppers, roasted peeled and seeded
2 red peppers, roasted peeled and seeded
1/2 white onion
Sugar, salt and Tabasco to taste

Grill the tomato, peppers and onion under a high heat until they are blackened. Put them into a plastic bag and when cooled, remove the skins. Sear the shrimp in a frying pan / grill over a high heat for 20-30 seconds. Plunge into cold water.

Blend together the roasted vegetables with the juices (orange, lime and tomato) and pour the sauce over the drained shrimp in a freezer-proof container. Cover and chill for 25-30 mins in the freezer. Serve with toasted corn or ‘chifles’ (plantain chips) and a green salad.

You’ve probably heard the word thrown around to represent a large mix of various elements - a smörgåsbord of features, a smörgåsbord of activities, etc.

Well, this Swedish word traditionally refers to a buffet-style spread of small dishes – mostly cold with a few hot plates.

From mounds of herring and salmon to various cold salads and meats, some of the usual suspects have been identified below.

Mustard herring, tomato herring, pickled herring…you name it. As long as condiments exist, you’ll find some form of herring doused or drenched in them.



If the taste of herring overpowers you, dig into alternative plates of smoked, poached, baked, or pinwheeled salmon that’s always available.



Move over leafy greens, cold salads such as red beet salad, pea salad, and mushroom salad regularly make appearances.



Various pâtés, terrines, and cold meats such as dried ham and smoked lamb provide a welcome change from seafood.



For the die-hard carnivores amongst us, roast beef, pork, and sometimes reindeer meat are offered to appease meat eaters.



A smörgåsbord without shellfish? Heresy!



Ketchup? Fries? Not here. Side dishes include yellow almond potatoes, roe, and black caviar…the cheap kind.



And of course, if it’s got a crust and is filled with either almond paste, marzipan, or vanilla sauce, you’ll find it at the dessert table.

Photos by Lola Akinmade.

The chile pasilla is my favorite, a deep, dark purple the color of intense grief or memory. It is wrinkled and weathered, a mirror of the aged face of the woman who hands me my change and my chile and says, per Oaxacan custom, “Que te vaya bien,”

The chile pasilla rests atop a bouquet of squash blossoms, whose airy, floral looks—delicate orange and green lilies–betray the hearty vegetable flavor they take on when sautéed in oil.

I’ve always thought squash flowers were embarrassingly sexual vegetables. They start out innocently enough, small bodies fanning demurely into star-shaped flowers, but the second they hit the heat of the pan they give way entirely, losing form and caving to the oil, until they are limp and languid. Their pistons remain crunchy, but the rest of the flower goes soft.

The still virginal squash flowers cover up a layer of moss green and bumpy avocados, gently prodded between fingertips for ripeness. The avocados jostle guayabas, small Mexican guavas with a flavor like a yellow exclamation mark.

The guayabas rest gently beside the cecina enchilada, thinly sliced pork that has been rubbed with chile. All—cecina, guayabas, avocados, squash flowers, chile pasilla– are sided by a wall of tortillas. The tortillas are warm and keeling over a bit, emitting moist fumes with a faint starchy smell.

This is my dinner. Chile pasilla soaked until it is soft once more (memory and grief released) and ground into an earthy, smoky, salsa. Squash flowers tossed into the pan to lust and wither. Avocados cut cleanly in halves and sliced into crescents. Cecina fried, letting off waves of rich, red, animal smells, the spiced enchilada rub creeping up into one’s nose. Guayabas blended to make thick, acidic margaritas, the type that make your eyes squint and your tongue ache a bit before the sweetness and alcohol kick in.

This process—the journey round the market, the jostle of vegetables in the bag, the feel of warm tortilla flesh pressed into one’s hand, the slicing through soft avocado, the colors and smells blurring in the pan, the smoke of the pasilla cutting through the nose-watering spice of the pork, is the evocation of place.

It is Oaxaca conjured through a handful of ingredients, an hour in front of the stove, a half-hour of chewing and laughing and exclaiming.

If I cannot be Mexican (for as much as I love the heavy r’s and spiked sentences of Spanish, the land here, the people, I still have a streak of undeniable Americannness that prevents full assimilation) I can literally get the country in my blood.

And perhaps the piquant jalapenos soaked in white vinegar and the cups of crunchy hominy with mayonnaise fuel not only my ability to walk and breathe and think, but also the tingle I get down my spine passing a church whose religion I’ve never practiced, the nostalgia I feel walking past the bright fading walls of a city I did not grow up in, the surge of longing that grips me when I go running on the dusty soil of a foreign country.

Salman Rushdie writes in Midnight’s Children of the way in which a character cooks her lust, her hatred, her bitterness, her passion into the dishes she prepares for her family. I still remember that novel when I am hovering over a simmering pan of softened vegetables, sprinkling them with cumin, fanning them onto tortillas.

Not simply eating, but cooking is an intimate and sometimes perilous (the love affairs that emerge from a steamy kitchen and all those heady flavors, the tossing and turning of North American stomachs confronted with distant spices) affair with a particular place and its people.

Which brings me to the point—even if you have never hovered with longing before the spice racks in the grocery store, or rhapsodized about the possibilities of a chayote, you might be surprised by the sense of connectedness you get from spending a little time with local ingredients in a local (hostel or hotel included) kitchen.

Think of the vegetables and breads and spices as an extension of the landscapes and the personalities you encounter and hope to develop relationships with. What better way to feel and come to know a place than to eat it?

This includes eating it from a distance—I remember finding Chinese Five Spice in an American grocery store and nearly gnawing away at the cap to get to the delirious smells of star anise and allspice. I made myself a stir-fry of heavily anise-infused vegetables and could almost make out the cluttered noises of rickshaws and bicycles passing in the dry air of Beijing.

All of this means that, in that sometimes maddening and occasionally gratifying quest to feel connected to a specific place on Earth, sometimes the best thing to do is poise oneself over a pan of local flavors, inhale, indulge, and let the food guide you.

Photo above by Breno Peck

1. Acai

Hailing from the Amazon rainforest, Acai berries are so rich in antioxidants you’d need to drink 20 times as much wine to match a single serving. They contain high levels of Omega fatty acids and amino acids.

2. Green Tea

Green tea is rich in an anti-oxidant known as epigallocatechin gallate (EGCG). Studies show that EGCG inhibits cancer cell growth cells, and can be effective in lowering LDL cholesterol levels, as well as inhibiting the abnormal formation of blood clots. Other types of teas, while still providing health benefits, do not contain EGCG.

3. Beans

From green beans to kidney beans, there is no bean that is not a superstar in your diet. I know, it’s kind of cheating to encompass all beans as number three on the list, but what’s a health nut to do when all beans are good for the body?

An amazing source of fiber, beans are high in iron, manganese, and protein. Combine kidney beans, black beans, and white beans to make a three bean salad! Add lima beans to your soup! Use pinto beans in your chili!

4. Tuna

An extremely nutritious food, tuna is chock full of protein, Vitamin B, and Omega-3 fatty acids. Whether canned or fresh, tuna makes a solid contribution to your personal health.

When buying fresh tuna, be sure to use a trusted grocer or one that has a strong reputation for having a frequent supply of fresh fish.

5. Quinoa

This South American grains is sacred to the native peoples of the Andean mountains. Quinoa is high in protein, essential amino acids, and dietary fiber. Include them in your salad or as a gluten-free alternative to your meal. It cooks up quickly and is easy to digest.

6. Olive oil

Want shinier hair? Healthier skin? Consuming olive oil may be just the thing you need. From protecting people from heart disease to helping them regulate their cholesterol, olive oil is a must to include in your diet.

Be sure to purchase extra virgin olive oil as it is the safest to consume and contains the highest amounts of polyphenol antioxidants.

Photo above by Nate Steiner

7. Oatmeal

Did you know that oats contain soluble fiber, a cholesterol blasting ninja? And lower cholesterol levels mean lower risks of cardiovascular disease and stroke.

Start the day off with a yummy, hot bowl of oatmeal. Just chill on the sugar. Try maple syrup, molasses, or agave nectar instead.

8. Blueberries

Rich in vitamins, blueberries help lower cholesterol as well as help fight against cognitive decline.

Like the skins on grapes, blueberry skins contain flavonols that are not only great for your health, but also inhibit the development of cancer cells.

9. Mushrooms

Nature’s little umbrellas, mushrooms are high in fiber and vitamins like riboflavin and ascorbic acid. Bake ‘em, sautee ‘em, grill ‘em: mushrooms make an excellent and delicious addition to your meals!

10. Soy

As a complete source of protein, soy is the foundation of vegetarian food and beverages. But did you know that the soybean also contains loads of Omega-3 fatty acids?

11. Alfalfa sprouts

Though it tastes like grass, this superfood is loaded with antioxidants, vitamins, and other essential nutrients. Worried about your cholesterol? Want to fight osteoporosis? Have high blood pressure? Incorporating alfalfa sprouts into your diet is like injecting a huge does of life force into your body.

Photo above by SteveC

12. Ginger

More a medicinal aid than a superfood, ginger is nevertheless an ingredient you want to incorporate into your diet. This root helps digestion, reduces nausea, and even stimulates blood circulation, which helps remove toxins from the body.

In addition to all that, ginger is a direct anti-inflammatory. Throw it in a dish when you’re feeling under the weather. It’s a great, natural way to relieve symptoms and boost the immune system.

13. Salmon

Salmon tops the list of fish that is good for you. High in protein, Omega-3 fatty acids, Vitamin D, and good cholesterol, salmon helps prevent strokes and heart attacks. Just remember to stick to the wild Alaskan salmon.

14. Yogurt

With frozen yogurt making a huge comeback, this product is fast becoming near and dear to people’s hearts. It’s no surprise, as yogurt contains large amounts of friendly bacteria that do everything from help your digestion to protect you from infection.

It’s good for your bones, good for your immune system, and good for your body’s fat burning ability. But watch out: most yogurt products also have tons of sugar and unfortunately, sugar is not good for you.

15. Bananas

Ever wonder why people claim a sports drink and a banana as the ultimate hangover cure? That’s because bananas are the best source of potassium.

Potassium is an important electrolyte your body needs, especially after going big at the bars. In addition to adding potassium to the body, bananas increase the body’s absorption of calcium and help protect against stomach ulcers.

16. Bell peppers

High in Vitamins C and A, bell peppers are a fantastic, crispy treat for your body. Whether green, yellow, red, or orange, bell peppers are all rich in antioxidants which offer a wide array of health benefits. Dice ‘em to put in a salad! Slice ‘em to add to your curry!

17. Barley

In addition to its fantastic fiber content, barley contains niacin, which protects your cardiovascular system. Like other whole grains that are low in fat, saturated fat, and cholesterol, barley helps reduce the incidence of heart disease, certain cancers, and even Type 2 Diabetes.

Photo above by sean dreilinger

18. Papaya

This tasty fruit is brimming with Vitamin C and a great source of folate and potassium. It helps you maintain cardiovascular health and fight colon cancer. Some of the antioxidant nutrients in papaya also have anti-inflammatory effects.

I remember as a kid, I would always have papaya-milk smoothies in the summers. They are refreshing and nutritious!

19. Tomatoes

The premier source of lycopene, tomatoes, and all tomato products, are protective against a growing list of cancers. Included in that list are colon, prostate, pancreatic, and breast cancers. Tomatoes are also high in antioxidants.

20. Walnuts

Like many other superfoods, walnuts are an important source of Omega-3 fatty acids as well as other monounsaturated fats. Eating just four walnuts a day significantly increases your Omega-3 levels. Plus, walnuts make a great, crunchy addition to any dish or desert!

21. Avocado

In addition to being a good source of monounsaturated fats, avocados are high in folate, a nutrient that plays an important role in protecting you from cardiovascular disease or stroke. Just one cup contains 23% of the daily value for folate. So get the chips and make some guac!

22. Spinach

The classic superfood, spinach is filled to the brim with antioxidants, cancer-fighting agents, Iron, and Vitamin K. From protecting you from cancer to keeping your bones in tip-top shape, spinach does it all. Popeye was on to something.

23. Kale

A leafy, green vegetable that contains enormous amounts of Vitamins A, C, and K, kale has more nutritional value for fewer calories than almost all other foods. It’s inexpensive and because it’s easy to grow, you can find it at your local grocer’s all year round. It’s also a great source of fiber and calcium.

Photo above by Zed.Cat

24. Chocolate

Nature’s aphrodisiac, chocolate is full of flavonoids, which are the antioxidants that protect the body from damage done by free radicals. Lower cholesterol, lower blood pressure, and heart disease prevention are just some of the benefits of antioxidants.

Chocolate also contains the anti-depressant serotonin. No wonder eating chocolate always makes you feel better! Try and shoot for dark chocolate though, as it contains lesser amounts of sugar and milk fat and higher amounts of antioxidants. Don’t even ask about white chocolate.

Here’s to a happy and healthy 2009!

Feature photo by sonicwalker. Photo above by maureen_sill.

There are dozens of reasons to eat vegan (a diet excluding all animal products including eggs and dairy). You love animals; wish to shrink your carbon footprint, or seek a healthier diet. But are any of these reasons going to cook you a tasty and filling dinner tonight?

If you’re all lost in the supermarket when it comes to cooking compassionately then memorize the following article…or perhaps just read along, get psyched to do a little shopping and take to heart that building a vegan kitchen is a lifelong experience.

1. Take Stock

Before turning the kitchen into a mean-vegan-cooking machine, step back and look at what’s already there. You already may possess a small ransom in herbs and spices, a bottle of good olive oil or a chef’s knife (from mom or former roommate) hiding in the cutlery drawer. Toss old milk cartons to make room for delicious non-dairy milks (soy, almond or rice to start).

It’s time to develop the habit of label reading, starting with what’s in the cupboards. Pass on any opened non-vegan mixes, chips or cookies to your friends and donate unopened goods such as meaty soups or mac n’ cheese boxes to a food pantry.

Photo by KRob2005.

2. Pack it with Protein

Canned beans, vital wheat gluten, nuts and whole grains all are excellent sources of protein that can be readily stashed. You’ll never feel amiss for something in the “center” of the plate with a batch of homemade baked falafel or chickpea patties. Walnuts and cashews are delicious ground and sprinkled on pasta or vegan pizza.

There’s a whole world of vegan “dairy” to laden those refrigerator shelves with. Vegan cheeses can be hit or miss so ask for recommendations online or from vegan friends. Vegan yogurts are improving every day, with even soy-free varieties made with coconut milk!

3. Friendly Fats

At last, some good news: fats can be good for you, providing they’re minimally processed veggie fats such as canola, avocado and extra virgin olive oil. A healthy fat collection should include omega 3 fatty-acid staples like flax seed oil and hemp seed oil for heart and brain happiness (keeps skin and hair gorgeous too).

Unprocessed coconut oil is no longer a bad guy in the healthy fat scene. Enjoy unrefined coconut oil’s tropical fragrance in Indian curries or chocolate desserts.

4. Beyond the Pepper Shaker

Herbs and spices play a key role in delicious vegan cooking. Thyme and oregano are favorites in not just pasta sauce but also on potatoes or rubbed onto olive oil slathered flat bread.

Lemon pepper makes everything taste amazing, from popcorn to pumpkin soup. Look to traditional spice blends beyond our boarders, such as harissa, za’atar and Jamaican curry powder.

And no vegan pantry is complete without nutritional yeast! Nutritional yeast (not to be confused with Brewer’s yeast) lends a savory, full-bodied and dare say cheesy flavor when sprinkled on warm foods. It gravitates toward popcorn but it’s just at home sprinkled on pasta, rice, mashed potatoes or used to spike satisfying meatless gravy.

Photo by val’sphotos.

5. Did I Mention Vegetables?

Yeah, those. It’s surprising how many vegheads avoid the obvious. Veggies provide flavor, fiber, vitamins and even some protein! Old warhorses like broccoli become extraordinary when sautéed with olive oil, garlic and sprinkle of lemon.

Ban boiling altogether and embrace the wonders of roasting veggies instead (brushed with oil and herbs); string beans; carrots; Brussels sprouts and even cauliflower become mouthwatering. Don’t toss out that grill just because meat is off the menu: asparagus, eggplant, tomatoes and even pre-cooked potatoes love a good grilling.

6. Comfort & Convenience. Even Vegans Like That

There are days when the idea of cooking after an endless work day will make you cry. Vegan comfort foods, found in supermarkets or gourmet/natural markets everywhere, are here to stop those tears. Some favorites: “California” style veggie burgers made with whole grains, dairy-free ravioli, bean & veggie burritos, cheeseless pizzas, veggie rice bowls and pastas of all kinds.

Nothing in the ‘fridge except leftover rice or quinoa? A little oil, scallions and chopped veggies transform forgotten grain into great fried rice.

7. A Bowl of Fruit, Really

Fresh, seasonal fruit made readily available will make a difference in the quality of your snacking throughout the day. In the fall reach for local apples, pears and easy-to-peel Clementine oranges.

Summer brings boatloads of tender nectarines and plums. Bananas do their dance of deliciousness year-round. Keep your eyes peeled in the spring and early summer for those antioxidant-bursting berries like raspberries, strawberries and blueberries.

Photo by VeganWarrior.

8. Tofu, Tempeh, Seitan and You

Do not fear the soybean. Soy is an excellent, affordable and common source of high quality protein. The key is balance: alternate soy-based meals with those using beans or nuts. Tofu and tempeh (a tasty fermented soy food) are long-standing vegetarian favorites.

Seitan, made from wheat protein, is non-soy contender with a meat-like chewiness that’s dreamy grilled or pan-fried like a steak.

9. Come Fry with Me: Get the Gear

Still cooking with that burned non-stick pan from your college years? Do yourself a favor and splurge on a cast-iron skillet, a high-quality non-stick pan (not all are created equal!) and a lidded soup pot with a heavy base.

Quality utensils complete the picture; look for wooden and silicon long handled spoons, spatulas and tongs. And even if you never whip up a batch of vegan peanut butter oatmeal cookies with chocolate chips (and why not after eating all your vegetables?), good cookie sheets will prove essential for roasting and baking a variety of foods.

10. Hire a Guide

A guide could simply be a great cookbook (check your favorite online book purveyor for reader favorites) or spending time with your favorite vegan who loves to cook. The Internet is a virtual buffet of vegan recipes, so seek out blogs and websites that make your tummy rumble.

I’ve been baiting you with hearty vegan eats throughout this article, so if you’re hungry, ready to hit the kitchen and not sure where to start then it’s time to get yourself a guide!

Photo by xybermatthew. Feature photo: jblyberg.

Maybe you’re ambitious and want to try your cooking skills for a crowd this Thanksgiving? if so, a couple of whole turkey recipes are included here as well.

Let’s begin with a few tips.

Turkeys are really oversized chickens. So if you can cook chicken, you can cook turkey, too.

Whole turkeys available at supermarkets generally weigh between 10 and 25 pounds. Those weighing less than 20 pounds are usually hens. Other than weight, there is no difference in taste between toms (more than 20 pounds) and hens.

“Organic”, “free-range”, “natural” or “minimally processed” turkeys have been held frozen for several weeks. “Fresh” turkeys are kept in for much less time, so they will taste significantly better than frozen. Photo by Francisco Collazo

Some turkey terminology:

• Self-Basting Turkeys: These have been injected with broth or vegetable oil or butter plus seasoning to enhance flavor and increase moistness.
• Wild Turkeys: Are quite different from the common supermarket ones. Hens are about 5 to 7 pounds, and toms are from 9 to 12 pounds. The meat is usually darker, just like a goose.
• To obtain a tender and juicy roasted turkey, the breast needs to be cooked to an internal temperature NOT greater than 165F, and the legs must be cooked to 175-180F.
• You can get 10 to 25 one-pound servings out of a turkey.

Now that you’ve got the turkey basics under your belt, here are five recipes I’ve developed inspired by spice combinations from around the world that will liven up your bird.

Photo by Julie Schwietert

ROAST TURKEY- CRIOLLO STYLE

Makes 10 servings.

Ingredients:

• 13 lb./5.90 kg whole turkey
• 1Tb. Salt, or to taste
• 1 Tb. ground black pepper
• 2 onions, peeled and quartered
• 5 fl oz clarified butter
• 12 to 15 parsley stems
• 1 tsp. fresh oregano
• 1 tsp. cumin
• 12 oz mirepoix*
• 40 oz chicken stock, hot
• 5 garlic cloves
• 4 bay leaves
• Flour (3-5 Tb.)

For the Mirepoix:

Mirepoix is an aromatic vegetable combination that provides a subtle and pleasant background flavor.

• 2 parts onion
• 1 part celery or leek
• 1 part carrot

(dice all ingredients finely)

Preparation:

• Defrost turkey. Mix the salt, pepper, garlic, oregano, cumin, and parsley; then season the cavity of the turkey with the mixture. Place onions and bay leaves inside the cavity.
• Rub the skin with the clarified butter, and truss with twine.
• Place the turkey, breast side up, on a rack on a roasting pan.
• Prepare the mirepoix and scatter around the bottom of the turkey. Pour half of the broth around the bottom of the pan as well.
• Roast at 350F/177C for 3 hours, basting from time to time.
• Remove turkey from the roasting pan and allow it to rest.
• Place the roasting pan on the stove and cook the liquid and the mirepoix until the mirepoix is brown and the fat is clear. Strain all but 1 fl oz. of the fat.
• Add the flour to the liquid and cook it for 3 to 2 min. Whisk it until smooth.
• Simmer the gravy for 20-30 min. until it reaches the desired consistency and flavor. Separate the grease and adjust seasoning with salt and pepper. Strain through a fine mesh sieve. Carve the turkey in portions and serve it with the pan gravy.
• Remove turkey from the roasting pan and allow it to rest.

Photo by ninjapoodles

PAN-SMOKED TURKEY BREAST

Makes 10 servings.

Ingredients:

• 10 turkey breasts
• 1 tsp salt
• ½ tsp ground black pepper
• Wood chips
• Marinade
• 12 oz white balsamic vinegar
• 4 oz white wine
• 2 oz minced shallots
• 3 tsp minced garlic

Preparation:

• Rinse the turkey breasts, pat dry, season with salt and pepper. Place the turkey breasts in a shallow pan.
• Combine the ingredients for the marinade and pour over the turkey breast, turning to coat evenly. Marinate, cover in the refrigerator for 3 hours or up to overnight.
• Place the turkey breast on a rack over lightly dampened hardwood chips.
• Cover tightly and heat in a 450F/232C oven until the smell of the smoke is apparent, 6 to 8 minutes.
• Smoke for 3 minutes from that point. Then transfer the turkey breasts to a baking pan and finish baking (without smoke) in a 350F/177C oven until cooked through (165F/74C), 10 to 12 minutes more.

I recommend that the pan smoked turkey breasts be served with mixed green salad (arugula, spinach, alfalfa).to compensate and balance flavor.

BRAISED TURKEY THIGHS WITH OLIVES

Makes 4-5 servings.

Ingredients:

• 3 pounds boneless, skinless turkey thighs
• ¼ cup olive oil
• 4 cloves garlic
• 1 cup chopped onions
• ¼ cup chopped sun-dried tomatoes (drained if oil-packed)
• 1 tablespoon chopped fresh rosemary, or dried, crumbled
• 1 cup chicken stock
• 1 cup of port, sherry, or madeira
• 1½ cups sliced pitted Kalamata or other brine-cured black olives
• 1 jalapeno pepper seeded and finely chopped

Preparation:

• Roast the garlic and peel it.
• Place oil in a Dutch oven. Add the turkey thighs and brown them on all sides.
• Stir in all the ingredients (except the chicken stock, the olives and the wine) and cook for 3 minutes at medium heat.
• Add the chicken stock, olives, and wine; cover and simmer over low flame for 2 hours or until tender.
• Add water if needed.
• Remove from heat and add salt and pepper to taste.
• Chop scallions and garnish.

*I recommend that this dish be served with mashed potatoes & butternut squash.

Photo by Benimoto

ORANGE-GINGER TURKEY

Makes 15 servings.

Ingredients:

• 20 lb/9 kg whole Turkey
• 1Tb. salt
• 1Tb. white pepper
• 7 oz. clarified butter
• 2 onions
• 6 garlic cloves
• 2 Tb. fresh ground ginger
• 3 Tb. lime juice
• 1 cup finely chopped celery
• 1 cup finely chopped parsnip
• 20 oz. chicken stock/turkey stock
• 30 oz. orange juice
• 3 Tb. flour
• 1 Tb. honey
• 1 Tb. red flake pepper (optional)

Preparation:

• Defrost turkey. Season the cavity of the turkey with salt, pepper and garlic. Place onions inside the cavity.
• Rub the skin with the clarified butter, and truss with twine.

• Place the turkey, breast side up, on a rack on a roasting pan.

• Combine all of the remaining ingredients except the celery and parsnip, and pour on the turkey.

• Roast at 350F/177C for 31/2 hours, basting from time to time.
• Scatter the celery and parsnip around the turkey and continue to roast for 30-40 min, until the thigh meat registers an internal temperature of 180F/82C.

• Remove turkey from the roasting pan and allow it to rest.

• Place the roasting pan on the stove and cook until the celery and parsnip are slightly browned and the fat is clear. Strain all but 1 fl oz. of the fat.

• Add the flour and cook for 2 to 3 min. Whisk until smooth.
• Simmer the gravy for 20-30 min. until it reaches the desired consistency and flavor. Separate the grease and adjust seasoning with salt and pepper. Strain through a fine mesh sieve. Carve the turkey in portions and serve it with the pan gravy.

• Garnish each portion with green scallions.

*I recommend serving with stemmed jasmine rice or noodles.

BBQ TURKEY LEGS

Makes 6-8 servings

Ingredients:

• 6 whole turkey legs
• 2 cloves of garlic
• 1tb crushed whole pepper
• 1 cup orange juice
• 1 cup soy sauce
• ½tb five-spice powder
• 1tb honey or brown sugar

Preparation:

• Rinse and towel dry the legs.
• Mix /blend the ingredients. Pour ¾ of the blend on turkey legs and let it rest for 3 hours in refrigerator.
• Set oven at 350F/177C and cook for 40-50 minutes. Turning them in between to cook it evenly.
• Pour the rest of the sauce and cook it for another 20 minutes or until the leg inner temperature reads 175-180F.

*I recommend to be served with stir- fried Chinese vegetables, such as bok choy, mushrooms, cornichons, and snow peas.