FamilyFarmed Food Stuff: The Delicious Ease of Roasted Vegetables

We at FamilyFarmed obviously are big advocates of cooking healthy, delicious meals at home (preferably from fresh ingredients produced by local farmers and food processors, of course). But for many busy and overcommitted people today, cooking seems too complicated and time-consuming. To which we suggest this two-word solution: roasted vegetables.

FamilyFarmed At Play: This Easy Fruit Salad Could Make Your Whole Summer

Most of what we do at FamilyFarmed, and most of what we write about on Good Food on Every Table, is pretty high-minded, focused on our efforts to build a better food system. This FamilyFarmed At Play article — about a boozy fruit salad — isn’t quite so lofty. But we can virtually guarantee that it will make your summer eating (and picnicking) better.

Crate Free Illinois Bringing Passion For Humane Treatment To Good Food Festival

Crate Free Illinois is a nonprofit group that works to inform the public about inhumane treatment at industrial livestock operations and urges consumers to use their dollars to support farmers who use humane practices. The organization will take part in FamilyFarmed’s Good Food Festival for the second consecutive year.

Something Will Be Brewing at Authors’ Good Food Festival Kombucha Workshop

Family Farmed’s Good Food Festival on Saturday, March 26 is the big annual public celebration that will cap the three-day Good Food Festival & Conference. The Festival is all about hands-on workshops and learning. And we are excited to welcome book authors Hannah Crum and husband Alex LaGory who will be part of our Brew Your Own Kombucha workshop at 1:30 p.m. on March 26.

Viili heirloom yogurt

First Person: Fermenting Homemade Yogurt Made Easy

Branden Byers — who gave how-to presentations on the Good Food Commons at FamilyFarmed.org’s Good Food Festival last March — here explains how easy it is to make viili, an “heirloom” yogurt.

Fermented leek rings

First Person: Fermentation De-mystified by Branden Byers

Fermentation is everywhere. It’s a natural process, and humans, over the ages, have managed to control enough of the process in order to make a few delicious and healthy foods.