About Amy

About Amy

I am a cook, author, and urban farmer. I currently live in Seattle. I am all for LIVING GREEN! I am also a speaker, teacher, TV show host and a handful of other 'jobs' that revolve around food, farms and the environment. Here is how it all began...

read more...

Shop

Canning Labels
$9.00
[Product]
Fresh Pantry COOKBOOK
$21.95
[Book]

Articles

Seattle Magazine

Key Ingredient: SEAWEED

Seattle Magazine, Dec 2015

Seaweed, long revered in Japanese culture, is available as close as Puget Sound. But can we simply stroll down to Golden Gardens and harvest some fresh kelp for eating?

Seattle Magazine

Using This Ingredient Makes a Delicious Difference in Your Cooking

Seattle Magazine, Aug 2015

Ma‘ono’s Mark Fuller dishes on his go-to ingredient :: To the uninitiated, the mention of fish sauce might well result in wrinkled noses.

Seattle Magazine

There's a New Spice Making Heat Waves in Restaurants

Seattle Magazine, Jun 2015

Chef Thierry Rautureau turns up the heat with Harissa

Seattle Magazine

How to use Hemp Seeds in Your Cooking

Seattle Magazine, Feb 2015

Chef Colin Patterson of vegan restaurant Sutra Seattle gets creative with hemp

Fresh From The Blog

Cooking & Growing with Herbs :: LOVAGE

Posted May 14

_MG_6008Kitchen herb gardens are reasonably common around the city, but rare is the garden that contains lovage—a robust perennial herb that looks and tastes like celery. “It has a savory quality and is the kind of herb that gives food a depth of flavor and a deep, herbaceous vegetable note,” says Jerry Traunfeld, chef and owner of Poppy, on the north end of Capitol Hill.

That pop of flavor can be used to perk up vegetable stocks, enliven a bowl of steaming shellfish or fortify salads. Traunfeld often uses lovage as (more…)