the GoodEater Collaborative

The Age of Government in Food and Agriculture

Governments have become more active across the entire economy and this is no less true in food and agriculture. However, what is often portrayed as a choice between free market and regulation often seems misguided.

Is Kañiwa the new Quinoa?

Kañiwa is in the same goosefoot family as quinoa, which has seeped into American consciousness over the last several years. Yet kañiwa is much easier to process since it is not covered in the bitter saponin found on quinoa.

5-Step Process for Easy Composting in a Small Urban Apartment

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GoodEating: Deep Fried Pork Belly with Thai-Style Lime Sauce

The challenge is this: Can you take pork belly—one of the fattiest cuts of meat available, deep fry it, and create a dish light enough that you can actually feel good after eating it?

The answer is yes! And here’s how it’s done:

Worm Harvest

Even though we have a big compost pile outdoors, I’ve been vermicomposting — composting with red wiggler worms — for a couple of years. For us, a worm bin is a way to keep on composting even when the weather is frigid and the outdoor pile is inaccessible.

“Adult Taco” Wins Best Seasonal Grilling Contest

There was an outpouring of delicious ideas put forth in our “Early Summer Grilling Ideas Contest” — ranging from pesto shrimp to jerk sweet potatoes to grilled watermelon. But the Adult Taco took the cake!

Meta-Pantry: How to Preserve Angelica

Candying is one a great way to preserve a huge variety of vegetables, fresh spices, and herbs. Here’s a basic method which works for many tough plants as well as squash and melons.

Raw Milk: Healthy, Hazardous—or Both?

Last month, the ongoing debate about the risk—or reward—of raw milk reached a boiling point in Massachusetts, and advocates and dissenters alike took to the Boston Common on a Monday morning to duke it out over a “drink-in.”

How Fresh Is That Fish You Are Eating?

The coast of California is one huge restaurant advertisement boasting fresh and local seafood at every stop. But what does fresh and local really mean? Considering over two-thirds of the seafood consumed in the US is imported and typically frozen, one has to wonder.

Cultivating and Sustaining the Next Generation of Food Producers

We’ve had a few generations now in America where farmers have so successfully sent their kids off to “a better life” that now there is no one interested in taking over the farm business as they retire. So what happens when we lose this knowledge base and we aren’t taking steps to replace it?