Kitchen Collaborative News Today

Nonprofit that normally saves excess farm goods from waste is collecting unused ingredients from now-closed restaurants to feed the needy

Nalini Goordial’s life has taken her to many places and different kinds of work, yet one lifelong constant is a passion for food. Through Kitchen Wizardry, the Orange resident now offers resources for those wishing to make nutritious home cooking...

Seed to Kitchen Collaborative at UW-Madison unites local food decision-makers to grow new vegetable breeds

ORANGE — The Quabbin Harvest Food Co-op is re-launching its prepared foods division under a new name, The Kitchen Collaborative, following four years of operation as Nalini’s Kitchen.The kitchen will continue to feature an array of takeout bowls,...

ORANGE — The Quabbin Harvest Food Co-op is re-launching its prepared foods division under a new name, The Kitchen Collaborative, following four years of operation as Nalini’s Kitchen.The kitchen will continue to feature an array of takeout bowls,...

If you’ve been browsing through seed catalogs, you’ve likely noticed that the number of plant varieties to choose from can be overwhelming.

CITY COUNCILS CARLSBAD The Carlsbad City Council met in closed session Tuesday to discuss labor negotiations.

The Green Oceanside Kitchen at the El Corazon Senior Center will collect and process produce otherwise destined for landfills

Dakota Gardener: Best Vegetable Varieties for North Dakota Tom Kalb, Horticulturist What’s the best way to find a great variety for us in North Dakota? Ask your neighbor. Or better yet, ask hundreds of gardeners in North Dakota who test varieties for North Dakota State University. Last year alone, 320 families tested promising varieties in their backyard gardens. We’ve been doing these tests every summer since 2008. We’ve discovered lots of great varieties through the years. The following...

Coming up with vegetables that please two important groups — Wisconsin farmers and local chefs — is the goal of the University of Wisconsin’s Seed to Kitchen Collaborative. It’s all about creating delicious varieties of vegetables well-adapted to the Upper Midwest, explains UW-Madison associate professor of horticulture Julie Dawson, who leads the ongoing research project. The hope, said Dawson, “is that farmers have better options for varieties that produce really good flavor in the ...