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Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

(Not Just The Regular)Beef Stew

	Category	Stew Recipes
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Ingredients And Procedures

2 lb Beef tenderloin -- 1-inch

Cubes Flour -- for dredging 2 tb Butter

2 tb Oil

2 Cloves garlic -- minced

Salt and pepper 2 c Dry red wine

2 Cubes beef bouillon

(dissolved in 2 cups boiling Water) 1 Baking potatoes -- grated

1 Onion

(studded with 2 cloves) 2 ts Thyme

1 Bay leaf

8 Red potatoes -- quartered

8 Carrots -- sliced

4 Stalks celery -- sliced

8 Tiny white onions

1 c (or 2) tomato juice

Handful fresh parsley -finely chopped

Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve. Recipe By : "Vinyard Seasons" by Susan Branch

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<h1>(Not Just The Regular)Beef Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 lb Beef tenderloin -- 1-inch <P>Cubes Flour -- for dredging 2 tb Butter <P>2 tb Oil <P>2 Cloves garlic -- minced <P>Salt and pepper 2 c Dry red wine <P>2 Cubes beef bouillon <P>(dissolved in 2 cups boiling Water) 1 Baking potatoes -- grated <P>1 Onion <P>(studded with 2 cloves) 2 ts Thyme <P>1 Bay leaf <P>8 Red potatoes -- quartered <P>8 Carrots -- sliced <P>4 Stalks celery -- sliced <P>8 Tiny white onions <P>1 c (or 2) tomato juice <P>Handful fresh parsley -finely chopped <P>Dredge meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve. Recipe By : "Vinyard Seasons" by Susan Branch <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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