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The US’s largest purchaser of potato products is taking steps to reduce the pesticide load in the potatoes they purchase. You can read the article here.
That’s one teensy, tiny step on a journey of a bazillion miles toward making McDonald’s a place that provides actual food and not tasty poison. But, I guess we need to applaud every little centimeter of progress.
This post is part of Real Food Wednesdays, hosted by Kelly the Kitchen Kop.
Back in the early days of my blog, I was experimenting with some new foods. In this post, I discuss how I learned about Beet Kvass, how I made it and how I “taste-corrected” it for my beet-resistant family.
Since writing the post, I have made three more batches, each one a little tastier than the last. Since I’m not changing the recipe, I have to assume it is only getting tastier because my taste buds are adjusting to it! The last batch I made has been in the fridge for a couple weeks and my first tasting of it last night was a very enjoyable experience. Perhaps this is one of those foods that improves with age.
I want to challenge everyone who reads this post to try something old that is new to them this week. What traditional food can you try that you have been putting off for one reason or another? What old food preparation method can you try? What modern convenience item can you go a week without (I’m thinking microwave here…)
Please drop by Beet Kvass-or-You Want Me To Drink What? and take a peek!
