Comments for Seattle Local Food

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Hernan

Hernan — Thu, 02 Feb 2012 01:00:52 +0000

Vegetables are needed to be washed so residues of pesticides and harm bacteria can be washed away. How exactly you do that with milk? Raw milk can harbor several germs that put in risk the health of your family! Salmonella, Listeria and E. coli are harmful bacteria especially for kids, pregnant women elderly, and people with compromise immune system. Some people can show no clinical signs but still can eliminate the bacteria and transmit it to other people that are more susceptible and thereafter get very sick. I believe that if very prominent scientist from universities , who have no special interest in politics of the dairy industry state that the consumption of raw milk is a food safety issue, they know what they are talking about.

Comment on My Grandmother’s Blintzes, Honoring Her Memory by Debs

Debs — Thu, 26 Jan 2012 18:52:13 +0000

Sandi, I’m so glad! It’s definitely a very particular recipe, and my grandmother always insisted any shortcut would make it not come out quite right. Please let me know how it turns out after you try it!

If you’re having trouble finding farmers cheese — and I’ve discovered that apparently there are many different cheeses people refer to as such — go to a Russian or Polish store, or an international store that carries Eastern European ingredients. The one I got is a Russian brand. It looks like a much drier version of ricotta.

Good luck, and enjoy!

Debs

Comment on My Grandmother’s Blintzes, Honoring Her Memory by Sandi Shepard

Sandi Shepard — Thu, 26 Jan 2012 17:26:05 +0000

Deb
What a wonderful surprise to find this recipe for blintzes. It reminded me of something my grandmother used to make for breakfast when she lived on a farm. I always loved them and could never duplicate them — my grandma was Polish and all the recipes were in her head — you know, some of this, a pinch of that. Bless her heart. Then I saw the picture of your grandmother, and the resemblance was uncanny — she almost looked like my grandma. I’m anxious to try this recipe, I think it’s what I’ve been looking for. Bless your grandma’s heart for writing this down to share with others. Thank you for sharing.

Sandi , Henderson, NV

Comment on Sierpinski Hamantaschen: Sierpinskitaschen (First in the world?!) by catdot

catdot — Tue, 20 Dec 2011 19:24:51 +0000

I am so glad I found this. I was looking for validation re: using my mother-in-law’s mandelbrot basic dough for hamentash, and wasn’t finding it. And here it is – the exact recipe PLUS math. Thanks!

Comment on Sierpinski Hamantaschen: Sierpinskitaschen (First in the world?!) by Recopilación de enlaces sobre matemáticas y cocina | cocinaymatematicas

Recopilación de enlaces sobre matemáticas y cocina | cocinaymatematicas — Mon, 19 Dec 2011 01:31:23 +0000

[...] Deborah Gardner took her family’s traditional recipe and made “Sierpinskitaschen,” or Sierpinski Hamantaschen. This is not pieced together like the cookies, but it begins with a large pastry which is then [...]

Comment on FDA Bans Unpasteurized Breast Milk For Breastfeeding Babies by Carlinda

Carlinda — Fri, 16 Dec 2011 14:25:43 +0000

This “free sharing” of ifnormation seems too good to be true. Like communism.

Comment on Apple-Fennel Sauerkraut with Caraway Seeds by Charlie

Charlie — Thu, 08 Dec 2011 17:13:19 +0000

i made my own sauerkraut for the first time this fall. i used half red cabbage and half green. i did not add any water. it took around 6 days to create enough brine to cover the sauerkraut completely with liquid. i let it sit around six weeks before i refrigerated it. at that point the liquid had begun to evaporate and i didn’t want to risk the cabbage becoming uncovered. it is awesome. very flavorful and crunchy. i also added garlic and onions to mine.

Comment on Events today: Mobile Food Rodeo, Skagit River Ranch Farm Day, Will Allen Speaks on Community Agriculture, etc by kourtney kardashian pregnant

kourtney kardashian pregnant — Wed, 07 Dec 2011 13:17:01 +0000

hedy lamarr hedy lamarr

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Ravenna Milk Drop

Ravenna Milk Drop — Wed, 30 Nov 2011 00:46:36 +0000

OH haha, Drew emailed me (I’ll write you back this evening Drew, taking a quick break while making dinner right now). I’ll send you info too Deb. Or did you email me and I missed it? LOL! We’ll connect somehow.

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Debs

Debs — Tue, 29 Nov 2011 23:57:46 +0000

I saw it! And now I can’t find it. Can you resend? Thanks!!

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Drew Blaisdell

Drew Blaisdell — Tue, 29 Nov 2011 19:18:51 +0000

I emailed you!

Comment on Fasolia: A stew of romano beans with tomatoes and garlic reveals Sephardic, Provençal and Middle Eastern roots by Gestur

Gestur — Mon, 28 Nov 2011 20:57:32 +0000

This sounds good. I’ve made something quite similar for many years called ‘Fagiolini all’Italiana’, which came from that treasure of a cookbook, ‘Cook As the Romans Do” by that incredibly prolific cookbook writer, Myra Waldo. For it you make a tomato sauce first out of a cup of onions, some garlic, a couple of lbs of fresh sauce tomatoes like San Marzano, olive oil, and most importantly I believe, some fresh greek oregano (freshly snipped from out back) and a bay leaf. When your tomatoes are at the early sauce stage you add the romano beans and cook, covered for 45 minutes or so. I, too, have found this to be an incredibly sumptuous meal unto itself, with lots of rustic homemade Italian bread and a friendly little red wine, say a Sangiovese di Romagna. [Along with most Italians, I’ve long believed that oregano and beans have an amazing affinity for one another.]

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Ravenna Milk Drop

Ravenna Milk Drop — Sun, 27 Nov 2011 07:05:42 +0000

Email me at ravennamilk at gmail and I’ll send you some info!

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Debs

Debs — Sun, 27 Nov 2011 06:41:13 +0000

I might be interested in that!

Comment on My mother’s turkey recipe by Alia

Alia — Wed, 23 Nov 2011 21:33:38 +0000

<3 Thanks for the recipe and the story!

Comment on What’s up with raw milk? (Washington State, Whole Foods, etc) by Ravenna Milk Drop

Ravenna Milk Drop — Sat, 12 Nov 2011 04:41:10 +0000

I’m one of those drop points….very close to a Whole Foods (65th St). We just started a drop this month at my home in Ravenna (about 7 blocks from Whole Foods). email ravennamilk at gmail if you want to join up with us. Weekly delivery on Thursdays.

Comment on About the author by Katie Melton

Katie Melton — Wed, 26 Oct 2011 23:20:50 +0000

Thanks Debs I appreciate it!

Comment on About the author by Debs

Debs — Wed, 26 Oct 2011 23:18:35 +0000

Hi Katie,

There are definitely people who eat an all-raw diet. There are lots of differing ideas about that. Some people do it to preserve vitamins in food. While I think there are a lot of foods that it’s great to eat raw, I think a lot of plant and animal foods benefit from cooking, and there isn’t harm in cooking most things. Some foods have to be cooked to be palatable.

Hope that helps!!

Debs

Comment on About the author by Katie Melton

Katie Melton — Wed, 26 Oct 2011 23:08:37 +0000

Hi Debs! You came to my journalism class this morning (I asked how many states have legalized the sale of raw milk, if that rings a bell!). I have a question for you. Do you know of anyone that eats only raw food? Is that even a possibility? That would be a great story topic for my class, if you know of anyone local. Thanks for stopping by earlier, look forward to hearing from you!

Katie

Comment on Brazilian-Inspired Collard Greens with Garlic by Pamela Fox

Pamela Fox — Tue, 25 Oct 2011 06:06:55 +0000

I made this tonight, alongside some spicy drumsticks. It was yummy, and I liked how you cut up the collard. I posted a pic on my blog:
http://pamelagoesprimal.com/post/11899371305/spicy-drumsticks-garlicky-collard

Thanks for the recipe!