Exotic Mango - Mango Recipes
Exotic, practical, and healthy? The mango is all this and more. Learn about the mango and give a tropical flair to your recipes. Ribs With Fiery Mango Marinade will wake...
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Added on: Sep 10, 2007 in
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Farm fresh, but at school
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Mount Horeb - School kids in this rural community have something in common with one of America's most celebrated chefs,...
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Freezer Biscuits
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Recipe: Freezer BiscuitsRecipe Description: With this recipe you can make a whole batch of biscuits, freeze them and only bake the amount you want.Related Recipes:Baking Powder BiscuitsFoodClassics.com Tools:Submit your favorite recipeSearch for a specific recipeBrowse recipes by categorySubscribe to our free recipe newsletterShop for cooking related books
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Lobster Recipes
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Lobster was once so plentiful it was used as bait. It's a bit more costly today but easy to stretch if need be. Find out how to kill a lobster...
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French Fried Dill Pickles
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Recipe: French Fried Dill PicklesRecipe Description: French Fried Dill Pickles make a great appetizer.Related Recipes:Pickle ThingiesFoodClassics.com Tools:Submit your favorite recipeSearch for a specific recipeBrowse recipes by categorySubscribe to our free recipe newsletterShop for cooking related books
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Two ways of looking at chicken parmesan
When most of us think of chicken parmesan, we picture something similar to the photo above. It's a simple and delicious dish: breaded chicken breasts, pasta, red sauce, with a sprinkling of zesty parmesan cheese.
But, as the bright young minds at Middlebury College in Vermont have recently learned, it's not as simple as most people think. Below is a screen capture of a Google Earth map that some students and faculty put together to show the complex route that chicken parmesan's ingredients take to go from farmers' fields to Middlebury students' forks. It should be noted that Middlebury is considered a leader in its efforts to move towards local sourcing for its cafeterias.
The point of the exercise (and - we'd say - the local foods movement in general) is not to say "no" to all foods that have traveled, but to become more aware of where our food comes from, who produced it, how it was produced, and the good local alternatives that exist. The more attention we give to these local options, the more of them there will be.
To learn more about Middlebury's food mapping work, please see: http://geography.middlebury.edu/applications/Food_Mapping/
Chicken parmesan photo credit: My Amii
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