Shelburne Farms – A working farm that produces many products (including furniture), strives to be sustainable, and best of all, has an educational mandate.
Shelburne Farms began a rebirth in 1972, when family descendants founded a nonprofit organization of the same name, dedicated to conservation education. For 40 years, the organization has offered educational opportunities for children of all ages to learn about sustainability and their connections to the natural and agricultural world. As stewards of the property, the nonprofit has placed much of the land under conservation easements, and preserved and rehabilitated the buildings to new uses. In 2001 the property became a National Historic Landmark.
I keep coming back to this food documentary series by Liza de Guia, Food Curated. I go away for a while, and then come back and binge watch a whole bunch of the short stories. Glad there’s a new video out – the previous one was from Dec 2014.
CBC Marketplace – Sports drinks unnecessary, counterproductive for most people:
Sports drinks promise to rehydrate, provide energy to muscles in the form of sugar and replenish electrolytes lost during exercise. Canadians guzzle more than $450 million in sports drinks every year.
To test how many electrolytes are actually lost during exercise, Marketplace recruited a team of recreational runners and tested their blood before and after a 45-minute run. None of the runners depleted either their glucose or electrolyte levels enough to require a sports drink to replenish them. In many cases, electrolyte and glucose levels increased in the blood. The test revealed that they could have benefited from water alone.
Protein bars are also largely unnecessary.
Watch the video: Farther, Faster, Fitter?
This isn’t an allergen-free topic. But I love eggs. And I love butter. It amazed me to see that there was so much butter that could be added to eggs, and that it wouldn’t melt out of the eggs after it was cooked.
I find that knowledge of how to prep from basic ingredients (as basic as you can get, anyways) invaluable. It opens up a wider variety of recipe possibilities and can help in saving some money over buying prepared ingredients. One of those things is learning how to cut up a whole chicken.
I like buying whole chickens because we can get a few things from it; namely the meat, the bones and the skin/fat. The meat can then be prepared in whichever way you like. The bones are great for making stock (roasted or not, with veggies or not), and the fat is rendered from the skin. A favourite is also the leftover fried skin bits which can be salted after frying, kept in the fridge for 1-2 weeks and used as soup toppings much like bacon bits. (I sometimes just take a pinch of them to eat straight up, to get the taste of fried chicken.)
Jacques Pépin’s videos have been an invaluable resource for information on how to cook. Here’s his video on how to cut up a whole chicken.
Bonus – complete deboning of a whole chicken: