Posts in Cooking
How to Get Schools To Buy (More) Local, and Teach Kids to Cook

Georgia is an agricultural state. Governor Nathan Deal sure likes to say that. 

But how much of that local agriculture - peaches, collard greens, pecans, other fruits and veggies - actually makes it into the school system, feeding students K-12? Five percent

Changing that is essentially what the national Farm to School movement is about.

As part of a slap crazy weekend in celebration of sustainable agriculture, otherwise known as the Georgia Organics annual conference, I spent my Thursday hanging out with school nutritionists, school garden coordinators and other educators as part of GO's fifth annual Farm to School Summit. 

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Radish Knowledge: Pungency and Poetry

Do you know what a 4-methylthio-3-butenyl isothiocyanate is? Otherwise known as MTB-ITC? Nope, me neither. At least not until I began work writing about radishes for the upcoming edition of Crop StoriesNot only have I begun to realize the varied culinary applicability (that was a mouthful) of the radish, I've been able to dig into Harold McGee's "On Food and Cooking"  and scholarly articles to learn more about the mustard oil produced by the enzyme reaction that makes those isothiocyanates. That's all just tricky wording to say what's behind radish pungency. Anyways, here's a bit of where I'm heading with the introductory essay for the next isse:

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