Seared Wild Salmon with Wilted Greens and Ancient Grains

Recipe Courtesy: Chef Michel Nischan, Sustainably Delicious (Rodale 2010) Salmon loves to be served alongside foods that are more fully flavored than itself. Its soft butteriness calls out for a wilted green with character and strength, along with

Take the First Step to Sustainability

Wholesome You whole•someadjˈhōl-səm 1: promoting health or well-being of mind or spirit 2: promoting health of body 3: sound in body &mind 4: having the simple health We constantly have to weigh our decisions and determine if they support

Farm-Fresh, Organic Dinner for Four, on a Budget

Michel appeared on CBS's The Early Show in Summer of 2010 to compete in the Chef on a Shoestring segment to prepare a three-course, farm-fresh dinner for four on a budget of $40. Here is the recipe for the Heirloom Tomato Bruschetta he

Wild Mushroom, Bacon, and Arugula Fritatta

The true delights of a dedicated forager are mushrooms and the wild greens that usually grow near them, such as ramps, lamb's quarter, and sheep sorrel. For this frittata, I ask only that you forage at the farmers market for a few varieties of wild

Breaking the Bottled Water Habit

Wholesome Shopping whole•someadjˈhōl-səm 1: promoting health or well-being of mind or spirit 2: promoting health of body 3: sound in body &mind 4:having the simple health If there is one behavior you change, let it be breaking the bottled

The Garden as Community Gathering Place

WholesomeGarden whole•someadjˈhōl-səm 1: promoting health or well-being of mind or spirit 2: promoting health of body 3: sound in body &mind 4: having the simple health We have a large vegetable garden in our backyard that Lori and I

Developing Sensible Habits in the Kitchen

If you like to cook, spending time in the kitchen is a joy. In cold weather, the room is warm and cozy, with something good in the oven or simmering on the back burner releasing a heady, comforting aroma. In the summer, colorful vegetables and fruit

The Benefits of Cooking Ahead

Home cooks have lost the habit of cooking ahead, of setting aside a block of time – perhaps 2 or 3 hours on a weekend afternoon – to cook for the coming week. Not only can this be enjoyable and relaxing, it also sets you up for nutritious and

Pure & Simple: “Ocean to the Table”

All about sustainable seafood and the value of eating local fish.

The Victory Garden: “Edible”

All about edible gardens and eating what you grow. To learn more about the PBS "Victory Garden" series, visit www.pbs.org/wgbh/victorygarden