Even though they don’t have to cook on the job, most Relayers are passionate cooks in their free time. We’ve got vegans, Southern-fare enthusiasts, global cuisine chefs, and everything in between.
I polled a few of our foodie employees to get their cooking resource recommendations:
Jen (Richmond)
- The Organic Seasonal Cookbook: It’s broken down into four chapters by season and has appetizers, entrees and desserts made from ingredients that are naturally found for those times of year. My favorite recipe is the Fall Veggie Bake.
- More-With-Less Cookbook: My grandma bought this one back in the 70s, and passed copies down to my mom and them myself. It’s a classic — its focus is cooking in a way that not only saves money, but limits our impact on the world’s resources. It is published by the Mennonite community with the mantra of “live simple so others can simply live.”
- The only food blog I really follow is NPR’s The Salt, which is food news. I also recently found 100 Days of Real Food, which looks like a great resource.
Graham (Richmond)
Wild Fermentation and Nourishing Traditions for me! Amazing for creating a healthy person!
Grace (Charlottesville)
Brandon (Charlottesville)
High blood pressure runs in my family, so I’m always looking for ways to keep it in check. A few years ago, I found the DASH diet, promoted by the National Heart, Lung, and Blood Institute.
It’s all about more veggies and whole grains and limiting the quantity of sodium and red meat in one’s diet. You can download a list of recipes here.
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