What I'm Excited About #2

Sometimes I am struck by several exciting things at once. 

• Upcoming guest post from Kelsey Hotle about the Sangnam market in South Korea.

Root vegetables on display at the Sangnam Market.
Stay tuned to discover their origin!

• Lunch with former Lawrence University classmate Ian Silver-Ramp of Mississippi Mushrooms

• The CFANS Speed Networking Event I attended last week (view pictures on Fb), where I met a dozen interesting students.



Finally, I'm on the "professional" side of the table!
Photo by Masha Finn.

• The Hunger and Environment Nutrition DPG membership drive, ably lead by Ashley Colpaart and carried out by HENlet(te)s Holly Sostock, Amber Noterman, Garnet Bruell, and myself. Join today!

What are you looking forward to this week?

It's Live!

The long-awaited day has come:

After eight months of project coordination, and thanks to the efforts of many, the University of Minnesota Extension Health and Nutrition website is up and running!

I owe a debt of gratitude to the tireless web production assistant, who freed the pages from the old template..
 

..and also kept up a steady stream of encouraging words throughout the whole process. Thanks, Ruth!

So dive in and click around (I recommend the For Families section)! Use the "Contact Health and Nutrition" link to tell us what you think. Or comment below. Or tweet @UMNExtSGE or @hanamil. Be sure to tell your friends!

Guest Chef! Charles McE. Cooks

Charles, a physicist by day and avid cook by night (a blogger all the time) needed little persuasion to guest chef at the Spouse House. His MO is all-in-one meals, especially "stu" (aka stew). For this venture, he was determined to step it up a notch with a side dish. We brainstormed ideas and came up with a cabbage salad, as I had a great quantity of crispy savoy cabbage from our Featherstone Farm Winter CSA share.

Charles stirs the stew while I mash the potatoes and parsnips, and toss the salad.

This evening, the stew included black pepper bacon, potatoes, parsnips, carrots, green beans and sundry soup making staples (onions, broth, and the like).