General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Shellfish Stew Alla Tarantina Recipe

	Category	Stew Recipes
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Ingredients And Procedures

2 pounds mussels, -- scrubbed and debearded

1 pound large shrimp, U-15 size, -- peeled and deveined

1 pound calamari, cleaned of skin, -- ink sac and beak

1 pound small clams or cockles, -- scrubbed and drained

12 oysters, shucked, -- with liquid reserved

6 tablespoons virgin olive oil

1 medium red onion, chopped into -- 1/4-inch dice

1 red bell pepper, seeded and cored, -- chopped into=

1/4-i

1 yellow bell pepper, seeded and cored, -- chopped=

into 1/ 2 tablespoons freshly chopped thyme leaves

Cut calamari into 1/2-inch rings and check oysters for sand and bits of shell.

In a 4 quart pot, heat olive oil until smoking. Add onion, peppers and thyme leaves and cook until softened but not brown, about 10 minutes. Add wine and tomato sauce and bring to a boil. Add clams, shrimp and mussels and cover.

Cook 3 to 4 minutes until clams have all opened. Add calamari and cook 2 minutes until opaque. Season with salt and pepper, add oysters and oyster liquid and simmer 2 to 3 minutes until oysters have tightened around outer edges. Divide shellfish over pieces of bread in 4 bowls, pour in broth and serve.

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<h1>Shellfish Stew Alla Tarantina</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 pounds mussels, -- scrubbed and debearded <P>1 pound large shrimp, U-15 size, -- peeled and deveined <P>1 pound calamari, cleaned of skin, -- ink sac and beak <P>1 pound small clams or cockles, -- scrubbed and drained <P>12 oysters, shucked, -- with liquid reserved <P>6 tablespoons virgin olive oil <P>1 medium red onion, chopped into -- 1/4-inch dice <P>1 red bell pepper, seeded and cored, -- chopped into= <P>1/4-i <P>1 yellow bell pepper, seeded and cored, -- chopped= <P>into 1/ 2 tablespoons freshly chopped thyme leaves <P><P><P>Cut calamari into 1/2-inch rings and check oysters for sand and bits of shell. <P>In a 4 quart pot, heat olive oil until smoking. Add onion, peppers and thyme leaves and cook until softened but not brown, about 10 minutes. Add wine and tomato sauce and bring to a boil. Add clams, shrimp and mussels and cover. <P>Cook 3 to 4 minutes until clams have all opened. Add calamari and cook 2 minutes until opaque. Season with salt and pepper, add oysters and oyster liquid and simmer 2 to 3 minutes until oysters have tightened around outer edges. Divide shellfish over pieces of bread in 4 bowls, pour in broth and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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