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Culinary Resolutions 

Published January 2, 2008 at 5:27 p.m.

For a bunch of years I eschewed making New Year's resolutions because everybody else was doin' it. But recently I've gotten on board with the idea that, at least for a few days in early January, I can be idealistic.

Here are my food-related resolutions for the year...

I will:

~ Blog every day. Yep, 2008 is the year of the Omnivore. If I can't blog on a given day for any reason, I must make up for it by blogging twice the next day.
~  Create a cooking plan each week after picking up my Pete's Greens CSA share, and stick to it. In addition, I should try to actually use some of the many cookbooks I own.
~ Ferment and preserve more often. This year I made vinegar pickles, blanched and froze excess produce and lacto-fermented some delicious mixed veggies. I also made cheese for the first time. I plan to do a lot more of this kind of thing in 2008, with the goal of not wasting a single bit of food.
~ Reduce the amount of plastic I use in my kitchen. Plastic and food should touch as infrequently as possible.
~ Read more gastro-tomes and food magazines. I didn't read nearly enough last year.
~ Find a source for raw milk.
~ Cut out all foods that I don't really enjoy so that 100% of my calories come from stuff I truly lust after.

What are yours?

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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