Hello and welcome to Local Kitchen, my home-away-from-home, my virtual kitchen notebook, my Diary of a Mad Mocavore (that’s mostly-locavore, friends; like Baby Fish Mouth, soon to be sweeping the nation). I live in New York’s beautiful Hudson Valley, about an hour and million light years north of the bustle of Manhattan. I eat locally, sustainably, ethically, seasonally, and I write about it here: places I have found great food, recipes I’ve loved, plants I’ve grown, kitchen disasters I’ve created (oh, there are more than a few).
There is a lot said about local eating these days: that it is expensive and elitist, that it is less efficient than centralized convential farming, that it is actually bad for the environment. One thing that doesn’t get mentioned much? Local food tastes better. Plain and simple. There are many great reasons to eat locally (check out the Why Local? page if you’re interested in hearing more), but I admit that my primary motivation is taste: never in my life have I eaten so well. Besides, I’m too poor to be elitist and too foul-mouthed to be holier than thou, so really: taste was my only option.
Come join the conversation and discover how wonderful local food can be.
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All content and images on this site are original work, unless otherwise noted, are protected by copyright and cannot be used without permission. To share an image or an excerpt on your site, please email for permisson. For commercial use of content, please inquire about licensing rates and agreements at localkitchen AT yahoo DOT com.
I take recipe inspiration from a variety of sources: cookbooks, magazines, blogs, conversations with friends, food in my fridge. When I have adapted another recipe, or been inspired by one, I note it in the head notes to the recipe. If there is no such attribution, the recipe in question was created by me, without reference to any other recipe, however: there are so few truly original ideas, especially in food. I don’t claim that any particular recipe is a “Local Kitchen original” because, while I may have come up with chipotle cherries because of the awesome alliteration, I don’t believe that I am the first person to do so. I do my best to attribute any and all sources and to not reproduce published recipes that are not substantially altered or already available online.
PRESS & ELSEWHERE
- Gallery at Punk Domestics.
- Gallery at Food Gawker.
- Gallery at TasteSpotting.
- LK on Pinterest.
- Chatting ketchup on NPR’s All Things Considered.
- LK at Greatist: meat-free, Spring greens and rhubarb.
- LK at Werd.
- LK at Yahoo.
- LK at Lifehacker.
- LK at Redbook.
- LK at Food in Jars.
- LK at Grist.
- LK at The Kitchn, here and here, too.
- LK at iVillage food.
- LK at Gourmet Live and again.
- LK on Yummly.
I am a member of the Amazon Affiliate program, in which some of the links to products you’ll find here on the site will provide me a commission if you click the link and purchase the product. I do this mostly because it is the easiest way to keep the books & products I recommend over & over again in one place. Because my traffic is generally low (or you guys are cheap bastards, like me, and you never buy anything), the Affiliate program nets me about $11 every 16 months or so. “Why thank you, Mr. Mortimer. I can go to the movies. By myself.”
The links are really there for informational purposes: I encourage you to source the product of interest at your local kitchen store or independent bookstore. I will never recommend something that I have not personally used and/or do not think is fabulous.