GoodFood World
Welcome to GoodFood WorldDecember 28, 2012

Rib RoastHappy, happy New Year to you all! It's time to cook and bake up a storm for the holiday! As our gift to you, we've gathered up some yummy - and not too difficult - recipes for you to try out. Something from Katie, Ina, Ken and I, and friends along the way.    


First, before you dive in, we want to share our special secret recipe for holiday dinners: Crown S Ranch Standing Rib Roast. So simple and yet so delicious! Here's how to make it: Holiday Roast - Grassfed Beef.  


Most important, you must cook mindfully and with love! That's the secret ingredient in anything you make. Without love, it just doesn't taste as good. What better way to show your love than through cooking or baking for your family and friends?  


We'll see you next year!  Take care, eat well, and be well! 

From Katie in Montana

Kate Hilmer must have been born with a wooden spoon in her hand; she turns out the most amazing things in a tiny kitchen on a small budget. Kate's in the kitchen and here's her holiday advice:

It's hard to stick to a diet around the holidays. I don't even bother trying to count calories, but I do aim to eat sweets that are more wholesome indulgence than bodily poison. That means steering clear of high fructose corn syrup and the modified oils and starches you find in packaged foods.

Caramels Truffles

Here are a few yummy treats to try and enjoy:

Holiday Baking on a Budget (There are multiple recipes here, including pecan pie!) 

Cover It In Chocolate! 

From Ina in New Jersey

Whatever your winter holiday - Hanukkah, Christmas, Kwanza or Winter Solstice - good food with family and friends is the best way to come together. Our healthy living correspondent, Ina Denburg, continues a family tradition that has been in place for nearly 25 years. Combining elements from Hanukkah, Christmas, and earth-based Solstice celebrations, Ina and her family celebrate for three nights. She says:

We don't prepare anything too amazing - just good food and lots of people to devour it!

Red Lentil Soup Lentil Salad

Here are some of Ina's special meals - mostly meatless, but you don't have to make them that way:

Winter Solstice Breakfast: Buckwheat Pancakes (A great start for the celebration day!) 

Red Lentils, Roasted Tomatoes, and Dill Soup 

French Lentils with Roasted Red Peppers, Goat Feta, and Mint 

Get Squashed! (Only Ina could serve 6 varieties of squash and a pumpkin in the same meal!)  

From the Pacific Northwest

From the Pacific Northwest, we have nettles, salmonberries, kale, and "wild yeast" bread.

Salmon Berries  


The salmonberry (left) was once a widely used and significant plant to the indigenous people of the Pacific Northwest. Native people gathered the berries and they were eaten plain, with salmon meat and eggs, occasionally made into jam, and dried.

Nettle Soup Whole Wheat Bread

Nettles (left) superficially resemble mints, with square stems and opposite leaves. The leaf blade is oval to heart-shaped, with scalloped edges. Wild nettles, while certainly challenging to harvest, make a very nice soup!


Here are a few recipes for you to try, though you'll have to wait until warm weather to find nettles and salmonberries:

Salmonberry: Food, Medicine, Culture from University of Washington students studying ethnobotany. Simple yet very sophisticated!

Getting Nettled: Stinging Nettles, Nature's Bounty from Ellen Kuhlmann, wild plant forager.  

Wild Yeast Whole Wheat Bread from Jack Jenkins, Country Living Grain Mills. 

Bake Your Own Kale Chips - these are super simple; and kids love to eat their veggies!

Italian-Style Pizza - a great way to use all those summer vegetables, from the garden or CSA.  


Happy cooking! And as Julia always said, "Bon Appétit!"  

Upcoming Events

Cascadian Grain ConferenceOrganicology  

Cascadian Grain Conference, Jan. 12, 2013, Tacoma WA  More information here. 


Organicology 2013, Feb. 7-9, 2013, Portland OR

Registration Deadline: January 15, 2013. This event usually sells out! More information here. 

We Need Your Help!

At GoodFood World we're committed to providing information and education to help our readers understand how good food gets to their plates. It's sad that we have become separated from our food sources; so separated that children no longer know that milk comes from cows and strawberries don't grow on trees.  


We believe that good food should be grown on soil that is carefully managed with concern for the environment; the plants and animals that we eat should be raised and harvested with respect; the workers who grow and prepare our food should have safe working conditions; and we should be willing to pay the true costs so everyone who brings us our food can earn a living wage.


We've shown how mono-cropping of wheat and corn has devastated our soil; how restrictions on access to quality slaughterhouses has limited the ability of small farmers to sell their meat; and how control by Big Food has reduced the quality and increased the danger of industrially manufactured food products - both those produced here in the US and those imported.  


We work for - and with - small dairies, small farms, family fishermen, local bakeries, regional flour mills, and other struggling producers to help them take their products to market and help consumers buy those products. And we don't intend to stop now.


GoodFood World is also about you. How you can buy, prepare and eat good food; how you can support local and regional growers and processors; how you can help connect farmers with their markets; and how you can insure that good food is not for a privileged few, but for everyone.  


We need your help to stay online and on the road. Here are some of the things you can do:

  • Make a donation - mail it or go to GoodFood World and click on the Donate tab.
  • Take out a banner or newsletter ad, or recommend someone you know do it.
  • Underwrite our coverage of an event, a farm visit, or more.
  • Donate products or services - we are currently looking for a 5 cu. ft. commercial refrigerator to store cheese samples, a flatbed scanner, etc.
  • Refer clients to whom we can provide services; see what we do here: Services.

Please make your contribution here. 


 Many thanks for all your support. We're glad to have you as part of our great adventure.


 Take care, eat well, be well!  

Have a wonderful holiday and all the best for a terrific 2013!  

Contribute Content, Advice, Input

We welcome photos, tips, observations, and links to stories about the world of good food. Send us stories about what you've seen or heard. Tell us what we're doing right. We like "atta boys!" Got a beef? Send it on... we need to know! Here's the place to do it.   


Take care, eat well, and be well!


Gail Nickel-Kailing and Ken Kailing



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