A handful of wonderful!
Eat with your hands granola
Ingredients 5 cups rolled oats (“old-fashioned” not quick oats) 1 cup each: – raw sliced almonds (or walnuts, pecans, whatever you have on hand) – shredded unsweetened coconut – dried… Read More →
Kate Gens
SENA Welcomes Northern Fires Restaurant
New Standish-Ericsson takeout restaurant is off to a great start.
Chef and owner Arie Peisert takes a break from daily food prep and stands near the cord of wood stacked outside his new Standish-Ericsson restaurant, Northern Fires. Snow falls as nearby cars push through the slush on 42nd Street. In spite of the cold, Peisert is in shorts, a t-shirt, and a long black apron.…
Meet your Neighbor: Ben Swarts
building community through health & wellness and the importance of strength and resilience in meeting the challenges of living in our current environment.
Last week, on a chilly late October afternoon, I had the absolute pleasure of sitting down and talking with Ben Swarts, founder of Frost Iron Training – the newest gym… Read More →
Our Fellow SENA Honey Bees
A story of honey, urban ecology, and mutualism in the city
Nadja’s house sits tucked back from the street further than most. Her front yard is not a mowed lawn, but a mixture of native plants and colorful flowers. A small… Read More →
Roasted Turnips and Winter Squash With Agave Glaze
Flavors informed by thousands of years of combining flavors and working with the land
As the Atlantic points out: “Pasta, sushi, tacos, samosas, and pad thai: In the U.S., enthusiastic eaters will likely be able to name traditional dishes from a wide variety of cuisines around the world. But most of us couldn’t name a single Native American dish from any one the vast network of tribes, cultures, and…