Eating Floyd...

growing, gathering, cooking and preserving in Floyd, Virginia

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Saturday, March 30, 2013

Cooking Floyd: Trencherman Thai

When I was cooking at the Valiant Trencherman one of my favorite dishes on the menu was Thai chicken. Spicy hot with a little sweet, I neve...

Monday, March 25, 2013

Cooking Floyd: Anchovy Vinaigrette and Green Goddess Dressing

I've spent most of my life steering clear of fish on my pizza: NO ANCHOVIES!! I used anchovies in stuff but always considered it the ...

Wednesday, March 20, 2013

Gardening Floyd: Everything Old Is New Again

I've been attending a Pocket Farming course sponsored by SustainFloyd and it never ceases to amuse me that the methods my grandparents ...

Wednesday, March 6, 2013

Cooking Floyd: Decorating with Gum Paste

Shana and I took a short course in decorating cakes with gum paste flowers and sculptures this week. I'm not much of a one for baking ...

Tuesday, February 26, 2013

Cooking Floyd: Chocolate Peanut Butter Banana Creams

Ok, so it's not really cooking. But that's cool because not only does this taste great, kidlets can make it nearly on their own wit...

Tuesday, February 12, 2013

Cooking Floyd: Happy Valentine's Day!

Gardening Floyd: A Reason to Get Up in the Morning

Sunrise over the Lower 40

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Rebecca...: started out as a dishwasher and somehow ended up a chef. She is an instructor of home food preservation and culinary arts, and a Slow Food member. Rebecca is certified through Virginia Tech in Canned Foods, Principles of Thermal Process Control, Acidification, and Container Closure. In addition to holding a degree in Graphic Design she is an avid gardener and is busy growing her 2 acres in the southwest Virginia Blue Ridge Mountains into a productive small holding.

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