Dana Tomlin explains the basics of tempeh in this Co+op Kitchen video.Read more
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Passion and assistance by Sacramento Natural Foods and Davis Food Co-op help keep a small farm (Good Humus) going.Video premieres 4/30/12!Read more
Throwing a party? Make it a celebration of your event and the environment!Read more
A healthy soil translates into a healthy garden. But before you begin adding compost, manure, fertilizer, lime, and other soil amendments, you need to know...Read more
How does that all-American beef patty go from farm to fridge—and what goes into it? We break it down.Read more
Meat. Starch. Vegetable. That’s the layout of a typical American meal, with rice, potatoes and pasta in heavy rotation. Tara Duggan mixes things up with a...Read more
Cucumbers are one of those vegetables I used to buy without thinking about it and I ate them that way too. They were just there. Cucumbers. I put them in...Read more
The carrot colored flesh was crisp at first, a yielding crunch which then gave way to a marvelous sweetness, almost butterscotch. It went down easy and left...Read more
Preserving nature and reducing environmental impact— REI is living their co-op mission.Read more
I am fond of foods that defy boundaries, like rhubarb, ones which grab an eater’s cheeks and pinch them from the inside.Read more
When we debate local food's value and necessity, it seems we must confront the reasons long-distance foods enthrall us.Read more
Avocado's versatility can take them far beyond guacamole and sandwich toppings. Try them in brownies and sweet bread!Read more
Sure, freezing foods isn’t as sexy as canning or as hip as fermenting. But it's a practical way to preserve fresh produce.Read more
We think co-ops are fabulous and there are so many reasons to celebrate them. Here are just a few.Read more