Stir the Pot #1

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BY JENNA AUBREY

The traditional cuisine of Japan is based on rice with

miso soup and other dishes. There is an emphasis on

seasonal ingredients. Side dishes often consist of fish,

pickled vegetables, and vegetables cooked in broth.

Seafood is common, often grilled.

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BY JENNA AUBREY The traditional cuisine of Japan is based on rice with miso soup and other dishes. There is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled.

Schools, faith communities, hospitals, and organizations can be instrumental in growing fresh food and educating people about sustainable food. BRYANT TERRY

Page 1 and 2: no. 1 ACTIVISM SERIES FOOD the food
Page 3 and 4: JANUARY Master Cooks Corps Tuesday,
Page 5 and 6: New Haven The Policy Council Food o
Page 7: Vegan Alfredo ultra saucy and cream

Stir the Pot #1

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