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We’ve all heard about the benefits of eating local: fresher food with more
nutrition and better flavor. But where do you go to find good local meat,
dairy and produce? Figuring it all out can be a daunting task. Fortunately
the folks at Local Harvest have done all that work for you. Enter your zip
code to find a comprehensive list of farmers markets, shops, restaurants
and more that serve up locally-sourced bounty; LocalHarvest.org.
Craving real Neapolitan-
style pizza? Thanks
to the Italian-cuisine
gurus behind Puntino
Downtown and Puntino
Key Biscayne, you’ll
soon be able to indulge
right here on the Key.
Pizzeria, which will be
serving up its pies straight from a traditional wood-fired oven. Check it out
at 260 Crandon Blvd, Ste. 35; PuntinoKB.com.
I’ve recently become something of a crusader, except
that instead of handing out religious tracts or words
of sage wisdom, I’m giving away mason jars full of
a funky-smelling mixture of flour and water. I’m
talking about sourdough, a concept that, before I
got to know and love it well, seemed unspeakably
intimidating. Grow your own yeast culture? Why on
Earth would anyone want to do that? Well, because it
makes the tastiest bread you’ve ever had — and is way
easier than you think. I personally doubt I’ll ever buy
another supermarket loaf again. You can easily start
your own sourdough — there’s a great guide to it at
SourDoughHome.com. Or, an equally cool option is to
buy one online. There are loads of different varieties,
each with a unique flavor. But perhaps you’re still
intimidated by this whole “bread-making” concept.
Don’t be — it honestly couldn’t be easier. Here’s a recipe
for a sourdough loaf that requires almost zero kneading:
2 ½ cups flour
½ cup sourdough starter
1 ½ tsp kosher salt
1 cup water
Mix all the ingredients into a bowl until the flour is
fully moistened, then set it in a warm place and forget
about it for 12 hours. Nighttime works great for this.
Then give the dough a couple of quick kneads, place it
into an oiled bowl, and let it rise for another hour or two
until doubled in size again. Place the loaf in a preheated
dutch oven and bake at 350 F for an hour. Carbs have
never been more delicious!.
› Jacquelyn Benson is Associate Editor of
The Culinarian at The Culinary Institute
of America. She is an avid home chef
and gardener. She is currently working
on a book about the tastes, history and
politics of heirloom vegetables. Her blog,
ScratchRealFood.com gets under the surface
of some of her wilder culinary experiments.
“Once, during Prohibition,
I was forced to live for days
on nothing but
food and water.”
— C. Fields
44 Golden Bagel
Would-be vegetarians who could
never give up that one irresistible
salty meat product can now rest
easy with their very own label:
Bacontarian. Being almost animal-
free has never been cooler.
The world’s most expensive
bagel costs $1,000, and is
smothered in white truffle cream
cheese and goji berry infused
Riesling jelly with gold leaves.
What happened to lox on rye?
The typical American consumes
enough pork in his or her
lifetime to equal 28 pigs. Given
that the average pig weighs
around 200 lbs., that’s almost 3
tons of the other white meat.