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• Foraging for Spring: Three Edible Plants to Try

  

  The first rule of foraging for edible plants is never, ever, eat anything you’re not 100 percent sure of. This applies whether you’re picking in the wild or in your own backyard. “Foraging in your own backyard!” you say. “I thought you had to wander … Read More

  Gardening

  by Ellen Zachos

• Buying Tomato Seedlings: The Pros and Cons

  

  There are many reasons to start with seedlings, rather than starting your own seed. If you didn’t plan ahead, don’t have the desired seeds in hand, have germination issues with the seed, or don’t have space or time, you’ll want to purchase tomato seedlings for … Read More

  Gardening

  by Craig LeHoullier

• Relaxing Recipes for a Spa Sleepover Party

  

  Taking time to nurture your mind, body, and spirit is key to your overall well-being. Ultimately, self-care leads to wellness, and wellness leads to beauty. Making healthy choices about what you put in and on your body translates into a clear message that you matter … Read More

  For Kids

  by Maya Pagán

• Winter Wellness: Forest Bathing on Skis

  

  The shhhh shhhh shhhh of my skis, the click of my poles, the wind, and my own breathing are all I hear. When I stop, it’s just the soft ticking of snow on my jacket. Everything is white and gray and sepia, blurred by the … Read More

  Health & Well-being

  by Hannah Fries

• How to Cure and Cook Your Own Bacon

  

  Salt preserves food, fats included. Chances are our ancestors first salted meats — and fats — just to preserve them, then they found that salting transformed the flavor of those foods, improving them. They created the art of charcuterie or salumi, along with hundreds of … Read More

  Recipes

  by Andrea Chesman

• Winter Squash & Red Lentil Soup with Chard & Cider Syrup

  

  At farmers’ markets and tastings, we are forever answering the question, “Cider syrup? What do you do with that?” People seem intrigued when presented with a list of ways to use it in savory dishes. “Glazed pork” leads them to nod, “drizzled over roasted Brussels … Read More

  Recipes

  by Jonathan Carr , Nicole Blum and Andrea Blum

• Dried Food DIY: Minestrone Soup Mix in a Jar

  

  When you have a supply of delicious home-dried fruits, vegetables, and meats, you can whip up combinations and meals that will make hearty entrees, soups, side dishes, snacks, and even desserts. A selection of these mixes is a tremendous boon in the pantry because you … Read More

  Recipes

  by Teresa Marrone

• How to Keep Warm When the Power Goes Out

  

  If you’re very lucky, when the power goes out during cold weather you simply stoke up the woodstove and remain nice and toasty. If you are not so lucky, the power goes out and you feel your house get steadily colder. It’s a terrible feeling, … Read More

  House & Home

  by Kathy Harrison

• Vegetable & Quinoa Fry-Up with Eggs

  

  As a key source of complex carbohydrates and protein, grains have been at the root of human evolution since we discovered agriculture about 10,000 years ago. Quinoa* is considered one of the “ancient grains,” meaning it is largely untouched by selective breeding and has hardly changed … Read More

  Recipes

  by Nicki Sizemore

• The Magic of Herbal Facial Oils

  

  The next time you’re at your local mall, take a walk through the dizzying sea of cosmetic counters at one of the large department or beauty specialty stores. You’ll see a wide array of beautifully-packaged, petite boxes of “age-reversing” and “age-defying” serums on display. I … Read More

  Health & Well-being

  by Stephanie L. Tourles