It’s a fact, no matter how you approach the holidays, there’s likely to be some stress involved. Family members in town, picky eaters, food allergies, too much egg nog and the list goes on. Whether you’re cooking for two or twenty, treat your loved ones to healthy foods created with real ingredients, no preservatives, no hormones, no antibiotics and delicious, local goods.
This holiday season, we’re making time to help you out with holiday cooking. If you’re looking for something Gluten-Free, local, or a delicious turkey without hormones or antibiotics, we’re the place to go. We work directly with you to make sure you’re getting exactly what you want for you and your family.
To learn more about how to pre-order your holiday meals, baked goods and sides, click to continue.
Posted by Becky the Forager on Oct 26, 2011 Press Room
A big shout-out to Lewis Ginter Botanical Garden! The garden is one of 10 winners of the 2011 National Medal from the Institute of Museum and Library Services. They are on track to produce 10,000 pounds of produce, which will be donated to the Community Kitchen. For more details, please go to the following link… http://www.therepublic.com/view/story/55121101a3ea46e59255bafb4360fa31/VA–Lewis-Ginter-Award/
Posted by Becky the Forager on Oct 25, 2011 Press Room
Congresswoman Chellie Pingree (D-ME) announced Monday she will introduce bail that would “significantly change the nation’s food policy” by supporting local and regional farmers. The package of reforms and new programs, dubbed The Local Farm, Food, and Jobs Act, would encourage the production of local food by helping farmers and ranchers and by improving distribution systems, building on the success of farmers markets across the country. Click here for full story.
We’re so excited that these guys are making beer! Say hello to Richmond’s newest craft brewery, Hardywood Park Craft Brewery. Located just 2.6 miles away from our front door, we can almost smell the hopps in the air.
There mission is to become one of the most respected brewers in the United States through integrity in their ingredients and in their business practices, through respect for brewing heritage, and through the inspired creation of extraordinary beers.
The story of how Hardywood Park Craft Brewery came to be is about as old as it’s co-founders, Eric McKay and Patrick Murtaugh. Lifelong friends, Eric and Patrick first discovered hand crafted beer in 2001 at a sheep station in Australia called Hardywood Park, and have been brewing and introducing people to great beer ever since.
Posted by Becky the Forager on Oct 20, 2011 Press Room
Check out this handy guide to every pumpkin patch and hay ride in the Richmond area. What a great way to spend an autumn weekend with your little ones, or even your bestest buds. Luckily, there are plenty of farms in the area offering pumpkin picking, free hayrides and hot cider for a fun-filled (and often affordable) family day on the farm. Click here for a full list.
With fall officially in place, Virginia is producing some of it’s tastiest treats yet. We’ve gathered some of our all time favorites for a hearty, warm and healthy stew made from some of Virginia’s finest. We’re combining local greens (kale & collards) from Victory Farms with Chesapeake Bay clams and mussels for a bowl so tasty you’ll hope fall never ends.
More than 400,000 children in the United States are torn away from their schools and homes to work as migrant workers with their families.
The documentary, “The Harvest/La Cosecha: The Children Who Feed America”, produced by long time actress and activist, Eva Longoria, and Shine Global, the Academy-Award nominated producers of War/Dance, provides an “intimate glimpse into the lives of these children who struggle to dream while working 12 – 14 hours a day, 7 days a week to feed America.” The award-winning documentary profiles three children, Zulema, Perla, and Victor, on their journey from the heat of onion-fields of Texas to the bitter cold of apple orchards in Michigan finally ending in the humid tomato fields of Florida.
RAW FOODS: carrot and fennel salad, raw cole slaw, kale salad
VEGAN FOODS: roasted garlic and mushroom quinoa, local bbq tofu, cous cous paella, stewed local bok choy, black beans, basmati rice, english peas with mushrooms and caramelized onions, misir wat, vegetable curried rice, ater kik alicha, dinich wat, mujadara, tikel gomen, steamed broccoli
VEGETARIAN: spoonbread, goat cheese and mushroom whole wheat pasta
MEAT: coriander chicken with shiitake and ginger broth, pork BBQ, talapia with corn and black bean salsa, curry crusted pork loin
*Hotbar is subject to change throughout the day without notice.
Posted by Becky the Forager on Oct 18, 2011 News, Press Room
This Halloween, indulge in an all-natural popcorn ball recipe that’s made without refined sugar or corn syrup! These homemade popcorn balls are sheer genius—you can feed them guilt-free to the kids that come trick or treating… or just treat yourself to a little Halloween nostalgia. Check out this old-fashioned way to make wonderfully buttery, caramel popcorn balls at home. Click here for recipe
It’s a fact, no matter how you approach the holidays, there’s likely to be some stress involved. Family members in town, picky eaters, food allergies, too much egg nog and the list goes on. Whether you’re cooking for two or twenty, treat your loved ones to healthy foods created with real ingredients, no preservatives, no hormones, no antibiotics and delicious, local goods.
Congresswoman Chellie Pingree (D-ME) announced Monday she will introduce bail that would “significantly change the nation’s food policy” by supporting local and regional farmers. The package of reforms and new programs, dubbed The Local Farm, Food, and Jobs Act, would encourage the production of local food by helping farmers and ranchers and by improving distribution systems, building on the success of farmers markets across the country. Click here for full story.
We’re so excited that these guys are making beer! Say hello to Richmond’s newest craft brewery, Hardywood Park Craft Brewery. Located just 2.6 miles away from our front door, we can almost smell the hopps in the air.
With fall officially in place, Virginia is producing some of it’s tastiest treats yet. We’ve gathered some of our all time favorites for a hearty, warm and healthy stew made from some of Virginia’s finest. We’re combining local greens (kale & collards) from Victory Farms with Chesapeake Bay clams and mussels for a bowl so tasty you’ll hope fall never ends.
This Halloween, indulge in an all-natural popcorn ball recipe that’s made without refined sugar or corn syrup! These homemade popcorn balls are sheer genius—you can feed them guilt-free to the kids that come trick or treating… or just treat yourself to a little Halloween nostalgia. Check out this old-fashioned way to make wonderfully buttery, caramel popcorn balls at home. Click here for recipe