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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.






Brussels Sprouts Soup
Brussels Sprouts Soup Category Chicken Recipes 
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Ingredients And Procedures

10 oz Fresh brussels sprouts,

-trimmed OR 10 oz. pkge. -frozen brussels sprouts, -thawed 1/2 lb Kielbasa or other smoked

-sausage, slice 1/4 "thick 6 tb Minced onion

2 sm Boiling potatoes, cut into

-1/2 inch cubes 2 c Chicken broth

1 c Water

Reserve 1/2 cup of the smallest brussels sprouts and in a food processor chop coarse the remaining brussels sprouts. In a large saucepan brown the sausage over moderately high heat, turning it, and drain it on paper towels. In the fat remaining in the saucepan cook the onion over moderately low heat, stirring, until it is softened and add the chopped brussels sprouts, the sausage, the potatoes, the broth, and the water. Bring the liquid to a boil and simmer the soup for 15 to 20 minutes, or until the vegetables are tender. Divide the soup between 2 heated bowls. Makes 4 cups, serving 2. Typed in MMformat by Cindy Hartlin

Source: Gourmet's Short Order -----

 
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