joeyonan 257 photos · 516 followers “And 40 tomatoes. #biggestplantingdaysoftheyear” Continue reading →
joeyonan 256 photos · 516 followers “Also peppers and eggplant. #biggestplantingdaysoftheyear” Continue reading →
joeyonan 255 photos · 516 followers “After cutting rye, we plant squash and melons and use the clipped rye (and seaweed) as mulch. #greenmanure” Continue reading →
joeyonan 254 photos · 513 followers “Cutting the rye.” Continue reading →
Culture Connoisseur Badge Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment. More about badges | Request a badge Washingtologist Badge Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area. More about badges | Request a badge Post Writer Badge This commenter is a Washington Post editor, reporter or producer. Post Contributor Badge This commenter is a Washington Post contributor. Post contributors aren’t staff, but may write articles or columns. In some cases, contributors are sources or experts quoted in a story. More about badges | Request a badge Post Recommended Washington Post reporters or editors recommend this comment or reader post. You must be logged in to report a comment. You must be logged ... Continue reading →
Summary: This is the antithesis of the watery summer slaw: a bowl-in-one warm-weather meal that gives an Asian treatment to the smoky-sweetness of Grilled Cabbage (see related recipe). If you'd rather have it as a side dish, leave out the tempeh. Omnivores, feel free to sub in grilled chicken, shrimp or pork chunks. 1 serving Directions: Cook the udon noodles according to the package directions, drain, and toss in a medium bowl with the sesame oil. Pour the vegetable oil into a medium skillet over medium-high heat; when the oil starts to shimmer, add the tempeh slices and cook until golden brown, about 3 minutes per side. Turn off the heat, pour in the soy sauce, and toss to glaze the tempeh. Transfer to a ... Continue reading →
Culture Connoisseur Badge Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment. More about badges | Request a badge Washingtologist Badge Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area. More about badges | Request a badge Post Writer Badge This commenter is a Washington Post editor, reporter or producer. Post Contributor Badge This commenter is a Washington Post contributor. Post contributors aren’t staff, but may write articles or columns. In some cases, contributors are sources or experts quoted in a story. More about badges | Request a badge Post Recommended Washington Post reporters or editors recommend this comment or reader post. You must be logged in to report a comment. You must be logged ... Continue reading →
In May of 2011, we set out across the country to tell the stories of Real Food in America. We recorded 7 Terabytes of footage, travelled 23,000 miles across 42 states and made 50 short films (one a week) for a year. This video comprises some of our favorite moments from the road… Continue reading →
