Wesley Blixt, Author at Greenfield Recorder - Page 2 of 6

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Food

Of the Earth: Making peace with Super Bowl Sunday

by Wesley Blixt For the RecorderJanuary 29, 2019

Purchasing peeled, roasted chestnuts can simplify the process of making cream of chestnut soup.

Food

Of the Earth: Cream of chestnut soup, made easy

by Wesley Blixt For the RecorderJanuary 22, 2019

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Food

Of the Earth: A new recipe amid leftovers galore

by Wesley Blixt For the RecorderJanuary 8, 2019

Euell Gibbons’ “Dill Crock” recipe starts with a layer of dill on the bottom of a gallon-sized glass jar, but numerous other vegetables are piled on top.

Food

Of the Earth: Remembering the ‘Dill Crock’

by Wesley Blixt For the RecorderJanuary 1, 2019

Amanda Kinchla, a UMass Extension faculty member in the food science department, works in her lab at the University of Massachusetts Amherst.

Food

Of the Earth: Good agricultural practices ‘the only line of defense’ against E. coli

by Wesley Blixt For the RecorderDecember 25, 2018

“Stirring the Pot: A Cookbook with an Edge”

Food

Of the Earth: A cookbook with political flair

by Wesley Blixt For the RecorderDecember 11, 2018

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Food

Of the Earth: Growing stories in the fields

by Wesley Blixt For the RecorderDecember 4, 2018

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Food

Of the Earth: Fermenting visions of a long life

by Wesley Blixt For the RecorderNovember 27, 2018

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Food

Of the Earth: Drippings secret to a delicious apple pie

by Wesley Blixt For the RecorderNovember 13, 2018

To cook razorbill Wellington, served at Koks on the Faroe Islands, a “seabird is wrapped in a pancake and served with a sauce made from beets, elderberry and rose hip.”

Food

Of the Earth: Local food experience often requires an open mind

by Wesley Blixt For the RecorderNovember 6, 2018