This week I made the acquaintance of a food I’d never met before – the bean pie. By name alone, I was anticipating a savory southwestern dish, and was surprised to encounter a dessert not unlike sweet potato pie. Bean pies have been popularized by the Nation of Islam as an alternative to the rich foods commonly associated with African American cuisine, and became a fundraising staple of Black Muslims by the 1960s. Elijah Muhammad, the leader of the Nation for over 40 years, o

–written by Heather Leach, Agriculture Education Manager As the temperature drops, I find myself spending more and more time in the kitchen. Sure a lot of that time is spent eating (my pants can attest to that), but I also enjoy cooking during the winter too. What the season lacks in abundant fresh ingredients, it makes up for in hearty and comforting storage crops – and the chance to crack open the array of colorful jarred veggies that I canned over the summer. I can easily

They say time flies and here we are already in June! May was National Asparagus month and we feel that it’s a vegetable worth giving tribute even if it is a little past due…and there are many tasty and beneficial reasons why we should honor this multicolored, spear-shaped, shoot! The vegetable comes in green, purple and white varieties, however most prefer green. While it has its infamous trait for making your urine uniquely pungent, only 25% of people have the specific gene

“Canal House Cooks Every Day” by Hamilton & Hirsheimer, Andrews McMeel 2012.” Even people who aren’t big pumpkin pie fans will like this genteel version. Light, delicate, and sweet, it is a recipe from a kinder, gentler time. Its very name—“chiffon”—evokes a sheer and floaty fabric, a long way from today’s sturdy Spandex. Even after a hearty holiday meal, we find there’s always room for a small slice of this lovely pie. For the crust • 2 cups crumbled ginger snaps • 1/4 cup