It’s summer time and that means it’s time to get out of the hot kitchen and start cooking outside. Sayonara to the hot stove and welcome to BBQ season… or even better, how about a grill on a wood fire, says Chef Michael Smith.

Last week I had the pleasure of speaking with this world-renowned Canadian chef, host of the Food Network series Chef at Home and award-winning author.

Hailing from Prince Edward Island, Canada, Michael spoke with me from the Culinary Institute of Canada. Speaking passionately about the importance of eating local and supporting community-supported agriculture, Michael finds his inspiration from local flavors, calling PEI a “chef’s paradise.” …read more of Renowned Chef Chooses Local here

’Tis the season to eat rhubarb. Whether you are going to a BBQ or having friends over for dinner, it’s always nice to bring a simple and delicious dessert to share.

For all of you avid gardeners who have more rhubarb then you know what to do with, and for all those who love cooking up local in-season tasty treats, then here’s the recipe for you.

I’ve baked this twice already this season and it has received rave reviews. …read more of Seasonal Rhubarb Crumble here

Alfafa, mung, clover, sunflower, and lentils. The positive health benefits of eating sprouts are almost as plentiful and diverse as the varieties of types of sprouts you can grow yourself!

Sprouts are jam-packed full of minerals, proteins, vitamins, and enzymes and are thought to be one of the only living vegetables that continue to get richer in nutrients even after they are harvested. If you are interested in learning more about the health benefits of sprouts, check out: healingdaily.com

While some varieties of sprouts are readily available at your local grocery store, they are incredibly easy to grow at home yourself. It takes only a few minutes each day, and most sprouts will only take 4-5 days to harvest. …read more of Sprouting for Good Health here

’Tis the season to be gardening. “Already?” you may ask. “In March?” For the avid herb and vegetable gardener the answer is, “Absolutely.”

While the air is still chilly and the ground still frozen, some herb and vegetable seeds need to be germinated from four to ten weeks before the last frost in order to be at their best for planting season.

Germinating seeds is certainly not for everyone. Some people prefer to buy their plants a little later in the spring or summer. But if you are interested in putting a little extra effort into your garden, you can be rewarded with more unique varieties of plants, which cannot be found at your local garden center. It’s time to start germinating! …read more of ‘Tis the Season to be Gardening here

Every year, literally thousands of tons of waste are produced by packaging alone. Present estimates show that packaging makes up the largest share of municipal waste.

While many of us have become savvy and plastic-free consumers by bringing our canvas bags to the grocery store and choosing to purchase items without excess packaging, take-out food continues to be one of the greatest offenders this area.

Ordering take-out food often means plastic bags, Styrofoam containers, plastic cutlery, paper napkins, and those small packets of ketchup, soy sauce, and hot sauce.

While we forgive ourselves and indulge in this package-filled activity because most of these products can be recycled, the truth is that Recycle is the third R, and what we really need to be doing is thinking about how we can reduce this excess packaging. Further and more importantly, many of the plastics used for take-out are toxic when heated and can be harmful to our health. …read more of Taking the Waste Out of Take-Out here