On the Menu: Add a little snap to spring dishes

U of M researchers dig into mystery of what makes the best green roof | Don Shelby
“It’s not easy being green.” — 1969, Kermit the Frog Color has always been an issue in this country. Since it started, black and white (the presence or absence of color) have been polarizing. In the McCarthy years, red was a color to avoid. The combination of red, white and blue still moves us. “Green is,” according to Thomas Friedman of The New York Times, “the new red, white and blue.” Green …

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On the Menu: Add a little snap to spring dishes
March is a kitchen’s dreariest month. Spring may technically be here, but there are months to go before local farms produce much besides lettuces and herbs, and it’s hard to get excited about yet another stew or braise.

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