Ever since I read the New York Times article about the proliferation of food blogs, I’ve been doing a lot of thinking about them. How did the number of foodies explode in what seems like all of a sudden?

I think back to when I was in college in the late nineties, a time when people weren’t yet using digital cameras or blogs, there was no social networking, and people were just starting to get into going online. So certainly people probably weren’t photographing every meal to post to the world; just food photographers would have done such a thing.

Every year in our household, the same question comes up: splurge  and join a local CSA (Community Supported Agriculture), or buy local items week to week from the farmers’ markets and farm stands. And every year, we wait…until it’s too late. The same excuses come up each time: it costs a lot of money up front, we might be traveling for a week or two, we have to drive at least twenty minutes to pick up the share, I like the choice of vegetables at the markets.

It’s latke season, which also means it’s time to buy applesauce, dig out the applesauce you made in the fall, or make some from scratch now. This simple recipe fills up the house with a delicious aroma of cinnamon, and can easily be frozen in plastic or glass freezer containers to enjoy throughout the winter. Add a bit to your buttery sweet potato latkes,  parsnip carrot latkes, or spicy potato latkes; or have some plain as a snack – it’s delicious with granola or walnuts mixed it!

Have an old bread machine hanging around? Want the taste of challah without the effort? I’ve made this delicious egg bread from a recipe in this cookbook. It’s delicious for sandwiches, french toast, regular toast, and dunked into soup.

Then check out School Lunch Talk, a blog that focuses on news in school food from the United States and around the world. Written by Ann Cooper, director of nutrition services for the Berkeley United School District, and Deborah Lehmann, a writer and scholar, School Lunch Talk covers everything from what’s being served in European and Japanese schools, to the continuous representation of fast food and processed items in our schools.

Bagels. They’re delicious with butter and jam, as a vehicle for an egg sandwich, topped with cream cheese and lox, or filled with tuna or hummus. I love a good, fresh bagel for breakfast or lunch, so when traveling, I’m sure to check out the best options.

You know it’s spring in the northeast when you can find fresh rhubarb at your local farmers’ markets, food co-ops, and green grocers. This bitterly pungent, stringy plant, that is actually a relative of buckwheat, can be eaten cooked or raw. However, its leaves contain a poison, making just those lovely stalks edible for consumption. Because it has such a high oxalic acid content, eat rhubarb in moderation. Rhubarb is high in vitamins C and A, and in potassium. When buying rhubarb, many people tend towards the redder stalks, but you can choose any shade of color. Smaller stalks have a more tender flavor.

A New York Times article from Saturday highlights some college students and graduates who have gone from academics to organics and agriculture. While the article brings up a good point - that American youth want to find a way to do their part, to contribute to society in a way that they find valued and sustainable – this trend is not a new one. Idealism and wanting social change have been a part of college student and twenty-somethings’ culture for generations.

I’d like to take us back to May 2000…

Daniel Goleman and Gary Hirshberg will appear at the 92 Street Y Wednesday, May 6^th at the 92^nd Street Y in New York City. Enter the code “hazo” for a discount on tickets.They will be discussing the green revolution. Check out Susan Bodnar’s article to read about her interview with Daniel Goleman.

How does yogurt fit into the economy and the environment? Just ask Gary Hirshberg, Chairman, President, and CE-Yo of Stonyfield Farm, the world’s largest organic yogurt maker. His recent book, Stirring It Up: How to Make Money and Save the World, addresses issues of greening the economy and ethical business practices.

I had the opportunity to ask Mr. Hirshberg about his book, food culture in America, and his background. A big thanks to Mr. Hirshberg for taking the time to answer our interview questions.

On Thursday night last week the Obamas held what is known to be the first seder at the White House. Read articles on the event from The New York Times and Haaretz.

In my family, each year as we embraced dessert after the seder, trays of chocolate were always passed around the table: chocolate covered jellies, chocolate covered coconut, chocolate turtles, and more. As an edible craft treat, why not make your own chocolate covered desserts?

Pick out your favorite fruits, nuts, dried fruit, and even kosher for Passover marshmallows. I used bananas, dried apricots, walnuts, and almonds. You can find chocolate fondue recipes here and here. Get creative, invite family and friends to join you, and eat some homemade dessert for Pesach!

Here in the Berkshires, we’ve reached perfect maple syrup tapping temperatures: days above freezing, and nights below freezing. I had the chance to participate in some tree tapping last week.

Today The Cleaner Plate Club featured an article on Vermont maple syrup and sugaring that gives a clear picture of the syrup-making process.

In the past many maple syrup producers tested the readiness of their product by putting a small amount of lard on top of the syrup; nowadays most maple syrup makers use vegetable oil. To make sure your syrup is kosher, look for a kosher certified symbol, or contact the farmer or manufacturer. Check out this site for more information on kosher maple syrup. If you get the chance, visit a sugar shack this season to enjoy in the delights of maple.

At Otto Petersen Elementary Schoolin Scappoose, Oregon, the fourth and sixth graders held a “Waste War” in February to see who could have the least amount of food waste.

1. Compost food scraps in a worm bin or compost bin.

2. Label garbage cans food to compost, paper and plastic to recycle, and garbage to throw out.

3. Think about what you buy and if you really need it.

4. Before you throw something away, think about ways to reuse it.

You can find the article here.

This post is the first in a new series, Edible Crafts. I will be exploring edible crafts and food as art throughout the year. Not only can food be made to look beautiful just as it can be made to taste delicious, but there are many ways to incorporate crafting into making food.

For a treat this year, I decided to try baking hamentashen with local, homemade jams that I made last summer. Using fruits from Berkshires farms and farm stands, I made four varieties: peach, pear, blackberry, and blueberry. I filled the hamentashen with blackberry, peach, and pear jams. The blackberry and peach ones are nice alternatives to raspberry and apricot flavored ones. The pear brings on an autumnal flavor. Try any fruit-flavored jam you like, as long as it has a thick consistency.