Every Mediterranean culture seems to have some sort of treatment combining onion, eggplant and bell pepper. In France it’s called ratatouille. Others call it tapenade. In Spain, they serve a tapas dish made of roasted vegetables tossed with olive oil, thyme and parsley. I found a recipe calling for this aromatic mix to be spooned [...]
Did you hear the show about urban kitchen gardening on Kojo Nnamdi yesterday? If not, you can listen to the archived version at Kojo’s website. We covered a lot of ground–so to speak–including spring garden prep, how to garden in an apartment, rats, and scavenging the neighborhood for composting materials. There’s never enough time for [...]
Tags: climate·Kojo Nnamdi·vegetables
I celebrated the first day of fall with the kids in my food appreciation classes by making a classic French stew with the finest vegetables the season had to offer. Turns out the kids were already familiar. I gave them a clue: Think of a rat who works under a chef’s hat. “Ratatouille!” they cried in [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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