By Brittany Arthur Paella is a dish native to Spain that is traditionally prepared with meat and shellfish. The dish is said to be a perfect union between 2 cultures from Spain, the Romans, for the pan and the Arab, that brought rice. In Spain, the dish is a traditionally sat in the middle of … Continue reading Paella Recipe
By Lindsay Mensch On Wednesday mornings, I rise before the sun. My sleepy muscles lift my body out from beneath the covers, and I climb down the rungs of my lofted bed. With eyes half shut, I pull a coat over my clothes, devour a granola bar, and grab my water bottle. I walk down the hall, … Continue reading The English Major’s Garden
By Brittany Arthur Do you remember watching Pixar’s Ratatouille? Do you remember being captivated through the creation of the critic-raving dish? The warm colors of the vegetables? The steam rolling off the dish? I know I do! Here is a recipe that closely imitates the process in Ratatouille. Relive some childhood memories while preparing a … Continue reading Ratatouille Recipe
There are tons of creative and delicious ways to use your chard harvested from the Bailey GREENhouse. This vegetarian galette is one of them! Simple and filling, this dish can be made in around 2 hours to serve 8 people. Hope you enjoy! This free-form vegetarian galette, filled with caramelized onions, chard, plenty of fresh herbs and topped with … Continue reading Chard & Herbed Ricotta Galette
We have Bee Hives On Our Roof? Honey bees are one of the most vital species on our planet, and MSU students and faculty have united to help - we are working together to create a safe habitat for honey bees to live and flourish on the Bailey Hall GREENroof! Look up - You can … Continue reading Roof Top Bees at Bailey Hall
By Allison Stawara The Bailey GREENhouse and Urban Farm's focus on student awareness of the food system is not complete without the students who come volunteer and learn about where their food comes from. But another very important partnership of this closed-loop food system is with the chefs who prepare and highlight our products in … Continue reading The Chef Connection
The Bailey Urban Farm and RISE have recently released two new videos describing our RISE Zero Waste Initiatives and overall RISE program features. We hope you enjoy! #msuRISEcomposts: A Zero-Waste Initiative This short video describes an innovative collaboration to foster zero-waste solutions between MSU RISE (Residential Initiative on the Study of the Environment), Natur-Tec, BASF, the … Continue reading #msuRISEcomposts: New YouTube Videos!
Thyme (Thymus vulgaris) A common garden herb used in many different styles of cuisine, thyme is a perennial shrub native to the Mediterranean climate with tiny green leaves and an unmistakable scent. The herb's use stretches into antiquity, with both the Greeks and Egyptians having recorded different applications, both medicinally and culturally. The Greeks thought … Continue reading Meet Your Produce: Thyme
This workshop is all about Bone Broth! Join us on Friday, January 30th, 2015 at 2pm as we turn bones into soup in the Bailey Hall 2nd Floor Kitchen. Vegetarian broth will also be available. What’s the deal with Bone Broth? Consumed since prehistoric times, Bone Broth is made from the boiled bones of meat … Continue reading RISE Cooking Workshops: Bone Broth
By Dani Blumstein Soil. Dirt. Worm poop. Compost. No matter what you call it its essential. It’s my house, my growing substance, and my nutrients. I’m a red wriggler worm. My main job in the agricultural business is to break down your food waste into a highly nutritional substance for your farmers to grow new … Continue reading The Year of Soil
