Sherri Brooks Vinton
Sherri Brooks Vinton wants you to have a more delicious life. Her books, talks and hands-on workshops teach fellow eaters how to find, cook and preserve local, seasonal, farm friendly food. To find out more, visit www.sherribrooksvinton.com.
Our food system produces a ton of trash - not just food waste. Think packaging, plastic straws and bags. These tips will help you cut them out of your life.
An inexpensive and largely sustainable fish, black cod is finding its place in the culinary spotlight. Here's why you should give it a try.
Have you wondered where vinegar comes from or the difference between a wine and malt vinegar? Dive into this exploration of all things vinegar!
Got too many eggs kicking around in your fridge? Wondering what to do with too many egg yolks, or too many whites? We're here to help!
There are many ways we can save water in the kitchen and through our diet - let us count the ways in this latest Taste It, Don't Waste It!
Coconut and its many products (think: water, oil) has soared in popularity. But what are the impacts? Here: everything you ever wanted to know about coconuts.
Got a leftover bottle of beer hanging around, or maybe a can that's gone flat? Don't waste it! We've got a bunch of ideas to use up every last drop.
American bison, a.k.a. "American buffalo," are intertwined with our nation's history. Read on for everything you've ever wanted to know about bison!
We bet that nutmeg appears on your holiday table - whether grated on eggnog or tucked into cookies. Here: everything you ever wanted to know about the spice!
Making infusions and extracts is a fun way to use up otherwise inedible ingredients. Plus: they make fancy holiday gifts (think: homemade vanilla extract)!
Saving fat isn't just good practice for the frugal cook. Fat is flavor. And it's better to taste it than waste it. Did someone say duck fat fries?
Wine is a terrible thing to waste. Wine, like food, takes significant natural resources to produce. Here's how to savor every last sip.
Looking for a way to upcycle your leftovers? Look no further than savory pies! Up your leftover game with empanadas, calzones, pot pies and more.
Cheddar: that staple of our cheese drawer. But do you know the history of this versatile cheese? Or how to pick the right cheddar? Read on for more!
Many recipes call for the greens of leeks, scallions and green onions to be "reserved for another use." Here are some delicious ideas for how to use 'em up.
You may have never heard of sorghum, but you will soon: this ancient grain is having a moment. From syrup to grain, there's a lot to love about sorghum.