General cooking tips

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


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.


One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.









Gilberts New York Deli Sweet and Sour Cabbag Recipe
Gilberts New York Deli Sweet and Sour Cabbag Category Vegetable Recipes 
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Ingredients And Procedures

4 c Stock, beef

1 ea Carrots

1/2 Onions; chopped

4 oz Prego

1/8 c Raisins

3/16 c Vinegar, white

1/8 c Parsley

1/2 ea Turnips

1/2 cn Tomatoes

1 ea Bay leaves

1 Leeks; white part, chopped

1/2 c Beets; chopped

1/2 ea Potatoes

1 1/2 tb Prego

3/8 c Sugar

3/4 c Cabbage, shredded

Peel and slice carrots and turnip or parsnip. Peel and dice potato. Combine ingredients in large soup kettle. Bring to boil over high heat. Reduce heat, cover, and simmer 1 hour, until vegetables are tender and flavors meld. Remove bay leaves after first 30 minutes. Sylvia's comments: Fine soup, reheats well. From the Dallas _Morning News_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

 
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