Cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

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.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Classic Mole Poblano Sauce

	Category	Mexican Recipes
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Ingredients And Procedures

2 c Cups

4 Dried Pasilla chiles, stems

-and seeds removed 4 Dried red New Mexican

-chiles, stems and seeds -removed 1 md Onion, chopped

2 Cloves garlic, chopped

2 md Tomatoes, peeled and seeds

-removed, chopped 2 tb Sesame seeds

1/2 c Almonds

1/2 Corn tortilla, torn into

-pieces 1/4 c Raisins

1/4 ts Ground cloves

1/4 ts Ground cinnamon

1/4 ts Ground coriander

3 tb Shortening or vegetable oil

1 c Chicken broth

1 oz Bitter chocolate (or more to

-taste) Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth. Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish. Sauce is excellent with poultry. The Whole Chili Pepper From the collection of Jim Vorheis

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<h1>Classic Mole Poblano Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c Cups <P>4 Dried Pasilla chiles, stems <P>-and seeds removed 4 Dried red New Mexican <P>-chiles, stems and seeds -removed 1 md Onion, chopped <P>2 Cloves garlic, chopped <P>2 md Tomatoes, peeled and seeds <P>-removed, chopped 2 tb Sesame seeds <P>1/2 c Almonds <P>1/2 Corn tortilla, torn into <P>-pieces 1/4 c Raisins <P>1/4 ts Ground cloves <P>1/4 ts Ground cinnamon <P>1/4 ts Ground coriander <P>3 tb Shortening or vegetable oil <P>1 c Chicken broth <P>1 oz Bitter chocolate (or more to <P>-taste) Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth. Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish. Sauce is excellent with poultry. The Whole Chili Pepper From the collection of Jim Vorheis <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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