public question
My friend Maria Kennedy is on Earth Eats talking about cider making—plus, hear about some autumn Indiana gloriousness, like paw-paws.

My friend Maria Kennedy is on Earth Eats talking about cider making—plus, hear about some autumn Indiana gloriousness, like paw-paws.

Logan Square Is Getting The City’s First Urban Orchard
Stephanie Paige Ogburn discusses the comeback of the endangered Colorado Orange, an apple on The Salt.
Food Tank lists 10 great urban agriculture projects in San Antonio.
Falling Fruit: Online Map Directs You to Fruit Trees You Can Forage in Your Neighborhood!
Local flavor: Would you take your daughter hunting?

While Layla is certainly still far too young to pull a trigger, we don’t think there’s anything shameful about a 4 1/2-year-old being with me as I bring death to the food that ends up on our plates.
In fact, I’d argue it’s healthy.

Local flavor: Would you take your daughter hunting?

While Layla is certainly still far too young to pull a trigger, we don’t think there’s anything shameful about a 4 1/2-year-old being with me as I bring death to the food that ends up on our plates.

In fact, I’d argue it’s healthy.

Here’s another TED talk that I’m showing to my students as we talk about community gardens. Ron Finley is fascinating.

The funny thing about sustainability is you have to sustain it. What I’m talking about is putting people to work and getting kids off the street and letting them know the joy, the pride, the honor in growing your own food.

After a long absence for some much needed personal time, I am back to Public Question. What better way to start than with a TED talk that reminds me of a project close to my own door, the Bloomington Community Orchard.

Cheers to inclusivity. If you eat, you’re in

Lemon Thyme Bread
I always want something sweet, but I’m trying to cut back on processed foods & granulated sugar—focusing instead on more wholesome, lower-impact sweeteners like honey & agave. With our lemon thyme really taking off, I wanted to make one of my favorite recipes from Simply in Season, but I wanted to increase the nutrition factor a bit. I left off the glaze. I miss it, but I can now justify eating this for breakfast. Which is my main goal with any dessert food, if we’re being honest. Here we go.
First, preheat your oven to 325 degrees Fahrenheit. In a small bowl, stir together 2 teaspoons chia seeds & 5 tablespoons water. Let sit so that they become gelatinous; they’re your “eggs.” Butter & flour your 8x4-inch loaf pan. Then, sift together 1 cup all-purpose flour, 1 cup whole wheat flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 2 teaspoons baking powder. Set aside. In a second bowl, cream 6 tablespoons (unsalted or vegan) butter. Add 3/4 cup honey & beat again until it’s a creamy, uniform consistency. Add your chia eggs, 2 tablespoons lemon juice (about 1/2 a medium lemon), 1 tablespoon of lemon zest (about all the zest from your medium lemon), 2 tablespoons lemon thyme*, & 1 teaspoon poppyseeds**.
To your butter base, alternate between adding your flour mixture & 2/3 cup (almond/soy/cow) milk. Mix until smooth, then pour into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick/knife inserted into the middle of the loaf comes out clean.
Cool. Destroy. Goes especially well with black teas of all temperatures.
*Lemon thyme is really wonderful. It’s a great herb that’s hardy enough to spring back each year with minimal pruning. It’s a citrusy, crisp thyme, as the name suggests, that’s great with potatoes, chicken, & desserts. If you don’t have it, you can use dried, regular thyme—but only 1/2 to 1 teaspoon. You could also use dried lavender blossoms—or even herbes de Provence for an earthier flavor.
**If you don’t have them, just skip it!

Lemon Thyme Bread

I always want something sweet, but I’m trying to cut back on processed foods & granulated sugar—focusing instead on more wholesome, lower-impact sweeteners like honey & agave. With our lemon thyme really taking off, I wanted to make one of my favorite recipes from Simply in Season, but I wanted to increase the nutrition factor a bit. I left off the glaze. I miss it, but I can now justify eating this for breakfast. Which is my main goal with any dessert food, if we’re being honest. Here we go.

First, preheat your oven to 325 degrees Fahrenheit. In a small bowl, stir together 2 teaspoons chia seeds & 5 tablespoons water. Let sit so that they become gelatinous; they’re your “eggs.” Butter & flour your 8x4-inch loaf pan. Then, sift together 1 cup all-purpose flour, 1 cup whole wheat flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 2 teaspoons baking powder. Set aside. In a second bowl, cream 6 tablespoons (unsalted or vegan) butter. Add 3/4 cup honey & beat again until it’s a creamy, uniform consistency. Add your chia eggs, 2 tablespoons lemon juice (about 1/2 a medium lemon), 1 tablespoon of lemon zest (about all the zest from your medium lemon), 2 tablespoons lemon thyme*, & 1 teaspoon poppyseeds**.

To your butter base, alternate between adding your flour mixture & 2/3 cup (almond/soy/cow) milk. Mix until smooth, then pour into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick/knife inserted into the middle of the loaf comes out clean.

Cool. Destroy. Goes especially well with black teas of all temperatures.

*Lemon thyme is really wonderful. It’s a great herb that’s hardy enough to spring back each year with minimal pruning. It’s a citrusy, crisp thyme, as the name suggests, that’s great with potatoes, chicken, & desserts. If you don’t have it, you can use dried, regular thyme—but only 1/2 to 1 teaspoon. You could also use dried lavender blossoms—or even herbes de Provence for an earthier flavor.

**If you don’t have them, just skip it!

I attended an event at the Bloomington Community Orchard and took some fun pictures of the beekeeping demonstration.

I attended an event at the Bloomington Community Orchard and took some fun pictures of the beekeeping demonstration.

I attended an event at the Bloomington Community Orchard and took some fun pictures of the beekeeping demonstration.

I attended an event at the Bloomington Community Orchard and took some fun pictures of the beekeeping demonstration.

I attended an event at the Bloomington Community Orchard and took some fun pictures. Local musicians were on hand playing “old time” music, which the kids especially loved.

I attended an event at the Bloomington Community Orchard and took some fun pictures. Local musicians were on hand playing “old time” music, which the kids especially loved.

How did we get here?

Artwork by Kelsey Garrity Riley

How did we get here?

Artwork by Kelsey Garrity Riley

I attended an event at the Bloomington Community Orchard and took some fun pictures. This awesome pie was for a winner of the fruit-inspired haiku contest.

I attended an event at the Bloomington Community Orchard and took some fun pictures. This awesome pie was for a winner of the fruit-inspired haiku contest.