Quite honestly, mothers are superheroes and deserve to be showered with love every day, but there's no denying they deserve a little bit extra on Mother's Day. (Hint, hint: Mother’s Day is this Sunday!) Whether it’s the mom or stepmom who raised you, the mother figure who made a meaningful impact on your life or even a close friend who is a first-time mom, it’s time to stop and say “thank you” to the wonder women in your life! And while generic cards or store-bought gifts can do the trick for the upcoming Mother’s Day celebration, how about adding this special Mother’s Day cocktail to your brunch menu. And if she's doesn't indulge in spirits, its quite alright, the bourbon in this recipe is optional and makes for a great mocktail. So, to all of the beautiful moms, I would like to wish each of you...Happy Mother’s Day! Last-minute shopping? Gift cards make wonderful gifts any time of the year. Shop Gift Cards.
Bourbon ice spheres are fun to make and add a bit of flair to bourbon cocktails. Also available in cube shapes.
When I was a child, from as far back as I can remember, I spent many summers on my maternal grandparent's working farm. Each morning, I'd see my grandfather in the fields with his tractor and plow gathering a ripe harvest of tobacco, sweet potatoes, pole beans, watermelon, and more, while my grandmother collected eggs from her coop. These experiences were the catalyst for the work I do today, as well as the relationships I have built with local farmers and those in the farmer marketplace.
America’s Farmers’ Markets are great sources of fresh fruits, vegetables, and other healthy foods. Farmers markets are important for many reasons. Foremost, they are important because they are the critical component in rebuilding local food economies. By providing a cost-effective, retail sales opportunity for local food producers, farmers markets help make farming profitable. By making farming profitable, we preserve farmland and farmers and have encouraged a new generation to take-up farming.
Farmers markets are cost-effective for farmers because they provide brief periods of intense retail sales with low fixed costs. Unlike grocery stores or public markets, farmers markets ask their customers to come at the same time – for brief periods of time -once or twice a week; thereby minimizing the retail labor cost for the farmer.
There are just a few reasons I support local farmers. Not only do I support local farmers markets and urban farming, but I am also committed to procuring fresh produce from these markets to provide my customers a true "Farm-to-Table" experience. Learn more about Sweet Water Foundation's work in Chicago's urban community, its sustainable farming processes, and hydroponic farming systems.
Click HERE to visit the National Farmers Market Directory. Download our FREE Farmers Market Guide and National Farmers Markets Accepting SNAP Benefits (by State).
NOTE: Take a walk with me through Sweet Water Foundation's Perry Market Farming District in Englewood, Chicago, IL. Filmed prior to the pandemic.
Learn how to make a refreshing summer treat, our Mango-Lime-Mint Sorbet and our uber-popular Collard Green Burritos from produce fresh-picked from the Sweet Water Foundation urban farming community.
This dessert checks ALL of my boxes. It's slightly sweet, dairy-free, gluten-free and made in 70 seconds.
For this recipe, I used Arrowhead Mills Organic All-purpose Gluten-free Flour. You can also use Bob's Red Mill Rice Flour or your favorite baking flour, just as long as it isn't self-rising flour. Chocolate chips, nut butter, or your favorite berries complements this dish nicely. Simple and good.
Around 2015, I was inspired to start my own organic seed bank. This is one box of twenty. I simply save seeds from the food I eat. Considering the state of our current food supply in the United States., I decided to create an “Ark” of organic and indigenous seeds. In December 2021, I was invited to work with James Beard Awarding-winning chef Sean Sherman to work at his restaurant Owamni and Indigenous Food Farm in Minneapolis, MN. Chef Sherman's main culinary focus is indigenous food preservation, harvesting and land stewardship. This is such an important step in my culinary evolution, as my goal has always been to "return to the earth". By learning Native American farming and hunting techniques, wild food usage and cultural contributions, I will gain an understanding of the value of the seedtime, harvesting, and eating foods from its natural origins. Update: At the end of January 2022, my trip to Minneapolis was post-poned due an implementation of COVID-19 safety protocols at the Indigenous Food Farm and Owamni. I look forward to working with Chef Sherman and the IFF community in 2022.
Click HERE for Smoky Brussels Sprout Slaw recipe
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.