How To Get the Most out of your Fresh Food

I’ve canceled nearly every magazine I subscribed to in the name of sanity. It gets out of control, and really, who has time for that many magazines? It’s not as if my life is overflowing with downtime. Besides, they were piling up in the corner of my kitchen counter and nagging at my conscience. There is no way I could ever read them all, so slowly but surely I’ve stopped re-subscribing. I have to note, though, this does not stop the magazines from continuing to arrive each month with ever more alarming bright paper covers threatening, “THIS IS YOUR LAST ISSUE!” I wish there was someone I could call and say, “Relax, I’m okay with that.”

I still subscribe to a couple that I can’t resist. One of those magazines is Mother Earth News. Mother has

been around since 1970 and has always been ahead of the curve in terms of protecting the environment, sustainable living, and organic food. It’s filled with scientific research, calls to action, and DIY projects for people living in the suburbs of New Jersey to people living off the grid on a hillside in northern Montana. I get a kick out of reading the classifieds in the back too. They appeal to my hippie nature – advertisements for modern day communes, composting toilets, dome homes, and mealworms by the pound. Entertainment value aside, the magazine is chock full of information and directions I trust whether it’s chicken keeping, pressure canning, building your own solar hot water heater, fermenting food, or this month’s feature – how to get more flavor and nutritional value out of your fresh food.

I saw the title and opened to the article, curious to know how you can improve fresh food you’ve already picked. I took it for granted that Mother assumed I was dealing with organic fresh food. The article boasted ten tips. I encourage you to look it up for yourself, but just in case you aren’t a subscriber (what?), I’ll summarize: