It’s February and the community gardens still have food in them, including Brassicas, the cabbage family plants. Kale, cabbage, and brussels sprouts are still green and seem to shrug off the …
Scrumptious smörgåsbords
It has been a busy couple of weeks for our food projects. Vegetarian cooking; vegan cooking; raw cooking… we’ve seen it all!
101 Ways to Chop an Onion
Friday afternoon saw the second of our low-carbon cooking class where our chef Nami introduced us to Fiery Korean Soup and a Delicious Vegetarian Stir-fry.
