Cooking advice

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Kitchen safety

Consider having a fire blanket in your kitchen, mounted on the wall where you can get to it instantly.
If a deep fat frying pan catches fire turn off the heat if it's safe to do so - but never lean over the pan to the controls.

Tomato-Cucumber Salad Recipe

	Category	Salad Recipes
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Ingredients And Procedures

1 Tomato, cut into about 18

Pieces (cut in half, then Each half in thirds Sideways and lengthwise) 1 Cucumber, peeled and thinly

Sliced 1/3 lg Onion, thinly sliced

3 tb Vinegar

3 tb Sugar

3 tb Water

Salt and pepper Contributed to the echo by: Ellen Cleary The weather here is feeling like spring and inspired me to make this salad. I know it's simple, but I LOVE simple food and there seem to be lots of beginning cooks on the echo now. TOMATO-CUCUMBER SALAD Combine ingredients and marinate at least 1 hour.

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