I’ve been fascinated by the digital world and the way it’s shaping not only the way content is spread through our culture but the content itself. I was eager to embrace blogging, thanks to Meg Hourihan and her husband. I’ve created two innovative cooking apps for smart phones, Ratio and Bread Baking Basics, with the hopes of making cooking easier and more fun for people—and there’s more to come, thanks to Will Turnage. I hope to introduce a top-secret “e-project” in the fall. One of the things I’m most excited about is the fact that the new media gives more control to the people who make things and takes away some of the power from the companies that once managed and distributed what other people made. This has beneficial and also dangerous repercussions, but I look at Read On »

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  There’s a visceral pleasure to eating dangerous or forbidden food. Wild fugu, for instance. Wild mushrooms. Raw meat. Even oysters, still virtually alive. Why on earth would anyone try to eat something that stings? And believe me, these are prickly motherfuckers. Why? Because it’s fun. But there’s more to them than that. And the devoted baker and wonderful soul who runs Two Sisters Bakery in Homer, Alaska, describes why this “pesky, painful weed” is great to eat. Thanks for this valuable guest post, Carri! — Michael by Carri Thurman Nettles, the wild edible and pesky, painful weed that has been a staple of traditionalists and confounding gardeners since the beginning of time, are finally getting their spot on the culinary stage. Nettles are replacing kale as the superfood of the moment, boasting the highest levels Read On »

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Studio Kitchen shares some fantastic photos and spring inspired dishes, via Studio Kitchen.

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Kathy blogs about her kitchen vegetable garden and her new community plot, via Carltongarden.blogspot

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Lydia Walshin of the Perfect pantry shares her recipe for grilled honey lime chicken, via The Perfect Pantry.

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