October is National Coop Month, a time when we celebrate all it means to be a co-op.
Martek Biosciences Corporation, owned by the $12 billion Dutch multi-national corporation DSM, is trying to legalize its illegal, genetically-modified, synthetic, and chemically extracted oil for use in organic infant formula.
The tomatoes in my garden are languishing. With the cooler Fall temps they have decided to stop ripening. But no way can I let them go to compostville. Instead, I will pick them in their green, unripe state and make a few dishes geared toward their unrealized tomato glory. But they can be delicious in their own right.
There is a wildfire burning burning near Ely in the Boundary Waters Canoe Area Wilderness in extreme Northeast Minnesota. The smoke has reached northern Michigan, and there are steps you can take to mitigate exposure.
Driving along M-72 west on the way to Empire, we passed numerous farm stands selling fruits and veggies including fresh corn. Naturally I had to stop and buy a dozen ears. ( I know, I know…it’s probably not organic and the stands are self-serve so there was no one to ask.) But I’ve been feasting on plain, corn on the cob with butter every night. It’s such a simple thing, corn on the cob with butter. I know it can be dressed up with herbs, seasonings, and it can be grilled rather than boiled, my default method of cooking corn cobs. But I like the naked taste of unadorned corn. And I don’t overcook it to a mushy texture. I still like there to be a light crunch. I even love it without the butter, although butter does seem to add a creamy, velvety dimension to it.