Thanks, Jessica. Glad you liked it!
That's a good point and something to consider. It would probably reduce the cooking time by about an hour. I'm curious to learn more about your statement that cooking accounts for the most energy in food production. Where does that data come from?
No, you can certainly do without. Or you can use molasses, agave syrup, or another liquid sweetener if you have that.
You're right, thanks. I should have been more specific with that.
@Lianne - That's a good point, and you're right. Generally, I'm using items that are in season for me in the Northeastern US, and for the most part, those items will be in or close to season in most of the rest of the country. But it's important to keep in mind that this is not a rigid guide on what you should or shouldn't eat -- it's just an idea.
I hope soon! From what I've read, a lot of other cities, including San Francisco and NYC, have expressed an interest and contacted Santa Clara for information.
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