Look at these tight treehouses!
This is just a sneak peak...


http://www.thedailygreen.com/green-homes/latest/treehouse-photos-460310?click=pp

the Home Grown project

Check out this website about this organic farm in MA. The woman who runs the organization is going to be speaking in Cambridge in May as part of a Food, Farming, and Feminism workshop for the community. Pretty awesome!

http://homegrown.org/blog/about/

If Pitzer can do it, whhhhy cant WE?

http://www.latimes.com/features/home/la-hm-pitzer-20100320,0,2685732.story

Banana Bread, Gluten-Free Style

I've worked on this recipe for months to perfect it, and I'm pretty sure that it's gotten to a phenomenal place. The beauty of this banana bread is that you can take out or add as many goodies as you want. I usually do just walnuts, and no chocolate chips, but for Food Revelation I added the chocolate chips, and it seemed to go over pretty well. AND it's gluten-free, so it's nice to your tum tum! Enjoy, my beautiful friends.

Ingredients

• 4 tablespoons butter, melted
• 1/4 C. brown sugar + extra for topping
• 1/4 C. honey
• 2 eggs, beaten
• 1 cup banana, mashed
• 1-3/4 cups Pamela's Baking & Pancake Mix
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1/2 cup walnuts + extra for topping - optional!
• 1/2 cup chocolate chips - optional!
• 1 t. cinnamon + extra for topping

Directiones

1. Beat together butter, sugar or honey, eggs and banana.
2. Add remaining ingredients and mix together. Pour into a large greased loaf pan.
3. Combine extra brown sugar, walnuts and cinnamon in a small bowl. Sprinkle over the batter.
4. Bake in a preheated 350° oven for 1 hour, or until an inserted toothpick comes out clean. If you're using a flat pan, your baking time will be dramatically lower, so keep an eye on it.

*Pamela's Baking and Pancake Mix is an amazing gluten-free mix that I use, and is available at EcoTerra for your own baking pleasure!

Gluten-Free Chocolate Cupcakes

OHHHHHH WOW These cupcakes are fantastic!

1/2 cup unsalted butter, softened

1 package Bob's Red Mill gluten-free chocolate cake mix
2/3 cup applesauce (you can make you own, if you wish)
1/3 cup milk (this works with soy or rice milk too)
1 tablespoon lemon juice (however, we were out, and used apple cider vinegar)
2 large eggs
1/3 cup hot water (110°)
2 tablespoons vanilla extract

Preparing for baking. Preheat the oven to 350°. Bring all the ingredients to room temperature. Line a muffin tin with muffin liners.

Making the batter. In the bowl of the stand mixer, start beating the butter until it is creamy. Add the cake mix, the applesauce, the milk, the lemon juice, and the eggs. Beat at low speed for 30 seconds, scraping down the sides when necessary. Raise the speed to low-medium and let it run for another moment. Add the hot water and the vanilla extract. Run the mixer for one more minute, scraping down the sides.

Baking the cupcakes. Carefully spoon the cupcake batter into the prepared muffin tins. Bake for 15 to 20 minutes, depending on the size of the cupcakes. (In our oven, the regular-sized cupcakes took 17 minutes, the jumbo ones 20 minutes.) Allow them to cool in the cupcake tin for 10 minutes. Transfer the cupcakes to a cooling rack and let them sit for another 20 minutes before eating. (I know. That's hard. But trust me.)

Chocolate Espresso Ganache

1 cup heavy cream
1 tablespoon strong coffee grounds
1/2 teaspoon vanilla extract
8 ounces good dark chocolate

Bring the cream, coffee grounds, and vanilla extract to a boil. Take them off the heat as soon as they boil. Allow them to steep for half an hour. Strain.

Break the chocolate into pieces and put into a bowl. Bring the cream back to a boil. Pour over the chocolate pieces. This will melt the chocolate. Stir until it is smooth.

Lavish the cupcake as fully as you wish with the ganache.

this recipe is courtesy of glutenfreegirl, an amazing blogger who has phenomenal recipes for us gluten-free people!

Student Documentary on Malott Commons!

http://www.youtube.com/watch?v=01n4ld158jQ

KPCC-Pat Morrison interviews Food, Inc Director

http://www.scpr.org/programs/patt-morrison/2010/02/23/food-inc/