General cooking tips

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Fish Broth (Brodo Di Pesce) Recipe

	Category	Seafood Recipes
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Ingredients And Procedures

2 md Onions

2 md Leeks

2 tb Olive oil

1 lb Heads and bones from red

-snapper, rockfish, cod, Flounder, porgy, or sea bass 1 tb Tomato paste

Salt to taste 2 qt Boiling water

1 Celery stalk

2 Sprigs fresh thyme (or 1 tsp

-dried) PREPARATION: Peel and coarsley chop the onions. Rinse leeks, remove green tops, and reserve white parts for another use. COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute over medium-high heat until softened, about 2 minutes. Add fish heads and bones and saute until golden, about 5 minutes. Stir in salt and tomato paste. Add the boiling water to the soup kettle. Cut the celery stalk in half and add it to the soup along with the thyme and leek greens. Simmer for 25 minutes. Strain broth through a fine sieve and return it to the soup kettle; set aside. (Can cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb 1989] Posted by Fred Peters.

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<h1>Fish Broth (Brodo Di Pesce)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 md Onions <P>2 md Leeks <P>2 tb Olive oil <P>1 lb Heads and bones from red <P>-snapper, rockfish, cod, Flounder, porgy, or sea bass 1 tb Tomato paste <P>Salt to taste 2 qt Boiling water <P>1 Celery stalk <P>2 Sprigs fresh thyme (or 1 tsp <P>-dried) PREPARATION: Peel and coarsley chop the onions. Rinse leeks, remove green tops, and reserve white parts for another use. COOKING: Heat oil in a 6-quart soup kettle. Add onions and saute over medium-high heat until softened, about 2 minutes. Add fish heads and bones and saute until golden, about 5 minutes. Stir in salt and tomato paste. Add the boiling water to the soup kettle. Cut the celery stalk in half and add it to the soup along with the thyme and leek greens. Simmer for 25 minutes. Strain broth through a fine sieve and return it to the soup kettle; set aside. (Can cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.) Makes 2 quarts [COOKS; Jan/Feb 1989] Posted by Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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