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Margaret Hochla
El Reno, Oklahoma
I have been married for 27 years to Victor and have 4 children. The two girls and two boys range in age from 25-10 years. We are pleased to still have one grandparent from each side of the family ... More about Margaret
Sareen Dunleavy-Keenan
Minneapolis, Minnesota
I live in Minneapolis, in 1.5 story craftsman bungalow with beautiful woodwork, but a tiny lot. Sharing this space is my husband Brendan, 'baby' (5/07) and 'new baby' who is expected to join the fold in August. More about Sareen
Gina Keenan-Klages
Eau Claire, Wisconsin
My name is Gina, and my husband's name is Patrick. We have three children, ranging in ages from 1 to 5 years. Our household also includes my mother, who is living with us from September to May. More about Gina
Donna McClurkan
Kalamazoo, Michigan
Early January may seem an inauspicious time to begin an "eat local" project in Southwest Michigan. As if to underscore that point, nearly a foot of snow fell in Kalamazoo on January 3. More about Donna
Cher Stuewe-Portnoff
St Louis, Missouri
My first father-in-law taught me to garden in the mid-1960s. Over the next few years, with a family of five to feed, I read everything I could find about nutrition ... More about Cher
Vera Schabicki
Ashland, Mississippi
Four years ago my five children, one husband, two dogs, one cat and I moved to the rural South from a large northern California city. We went from .12 acres to a rambling 57 acres. More about Vera
- oh yeah
- Love
- successes and failures
- Hurrah for (kind of) local juice!
- Wow, it has gone fast!
- You must be brave
- Perhaps to give you some insight
- Finale: The Meaning of Life
- Meeting Joel Salatin ... and other posts from the cutting room floor
- The snack that does what?
< Pig-inspired insight | Main | Local food in the winter? >
Pasta problems
Posted at 6:57 PM on January 13, 2008 by Donna McClurkan
Kids crave carbs. Our very active 11-year old is no exception. A plate of spaghetti or a bowl of macaroni and cheese ranks high on her list. So, how can we get our pasta fix locally?
The folks at the coop suggested spelt; a quick phone call confirmed it’s grown in Michigan. About 800 years ago, Hildegard wrote that spelt “is the best of grain” and “it makes the spirit of man light and cheerful.” Most importantly, it passes the pre-teen taste test (although it’s a little more al dente than we’re used to).
With the spelt, and some great cheese from Coopersville, we’re set for one of the priority pasta dishes. No luck yet finding a local source for spaghetti sauce. Rumor has it there may be hydroponically-grown tomatoes within easy driving distance of Kalamazoo. Will let you know how this pans out.