'local foods' on Serious Eats

Street Food Profiles: Local Sixfortyseven in Virginia

Note: It's time for another edition of Street Food Profiles. This week we scoot to rural Virginia where a husband-and-wife team are reinventing street food: this food isn't served on busy streets. All of the ingredients are sourced from local farms or their garden. [Photograph: Local Sixfortyseven] Name: Local Sixfortyseven Vendors: Husband-and-wife team Derek and Amanda Luhowiak Location and hours? We are a mobile kitchen traveling around to many different locations at all different times. This past season we've set up at Virginia farmers' markets including Winchester, Centreville, and Reston, as well as wineries like Barrel Oak Winery and Lost Creek Winery, and other community events. Local Sixfortyseven's cheeseburger. [Flickr: foodietots] What's on the menu? Southern-inspired food that's local, fresh,... More

October 2009 Eat Local Challenge

For the fifth year, Jen Maiser (also a regular contributor to our Market Scene) is encouraging others to participate in the Eat Local Challenge. The concept is simple: eat as much food from local sources as possible throughout October. "Local is traditionally a 150-mile distance from your home."... More

Serious Green: Freeze It Now, Eat It Later

"Freezing is easier than traditional canning, but don't just start chucking plums into the freezer with reckless abandon." [Photograph: Cornell University Library] Summer is on its way out the door and it's taking delicious fruits and vegetables with it. Now's the time to preserve the bounty from your garden or local farmers' market, to keep you eating local during the tomato-less and berry-less days ahead. Over the past couple of years, I've fallen head-over-heels in love with canning. I've canned blackberry-ginger jam and sweet pickles, spicy tomato sauce and sour cherry preserves. I've got a shelf full of canning books, both new and old. I've taught others to can, and I even wrote a 50-page senior essay on the history... More

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