organic

    Robin Asbell is a chef, food writer, and cooking teacher specializing in natural foods. Her new book, Juice It!: Energizing Blends for Today's Juicers provides 65 vibrant recipes for turning fresh fruits and vegetables into delicious and healthful juices, this refreshing cookbook offers essential guidance for utilizing the increasing number of juicers and high-performance blenders popping up in home kitchens.

Just north of San Francisco, the cowgirls make some of the finest farmstead cheeses in the United States. Between them, Cowgirl Creamery co-founder Sue Conley, and Peggy Smith have spent decades in the bay areas most loved and respected restaurants.

Now in their new book, Cowgirl Creamery Cooks, they share their story of the cowgirls, which is also the story of the rise of organic food movement, and the creation of an artisanal creamery.

It’s a primer on tasting, buying, storing, and appreciating all kinds of cheese that make this great fun for a cheese lover.

In October 2008, bestselling author Dr. Andrew Weil, with restaurateur Sam Fox, opened the first True Food Kitchen restaurant in Phoenix, Arizona, with the goal of creating a menu of freshly imagined meals centered on the principles of his Anti-Inflammatory Diet and Food Pyramid.

The restaurant has garnered the reputation of being one of the country’s healthiest, and it has become known for its use of organic and locally grown products as well as seasonal menu changes.

The Sharon Springs Harvest Festival takes place this Saturday and Sunday in Sharon Springs, New York. The annual event, run by Beekman 1802, celebrates the magic of small town America with a Harvest Hop, a Harvest Feast, a Farmer’s Market and more!