Footprint Magazine
vegetables
Fall Pizza Recipe from Sarah Stone
This dish comes straight from Sarah Stone, University of Missouri’s MSA/GPC Tech Crew Supervisor. It’s vegan AND the white bean puree can serve as a dip. Sarah says: “This recipe is one of our all-time favs and is great in the fall when we have extra squash and apples lying around. Chloe Coscarelli is the … Continue reading
How to Keep Tomato Plants Alive
Photos and description courtesy of Adam Saunders, of the Columbia Center for Urban Agriculture. A massive heat wave has settled in over much of the country. This creates challenges for all people, but especially gardeners. Tomatoes are a staple crop for gardeners but the hot weather can cause the flowers to fall off before they … Continue reading
Life on the Farm
Sunburns, caterpillars and hot summer days. For most people these things are not necessarily synonymous with sustainable farming, but for me they are a fact of life. In the short time I have spent as an intern I have experienced and learned a lot about the day-to-day routine of life on a farm. For the … Continue reading
Students sell produce to Campus Dining
Tigers for Community Agriculture, Sustain Mizzou’s gardening group, have sold 324 pounds of lettuce, chard and broccoli to MU Campus Dining Services and the University Club in just one month. The journey from seed to students resulted entirely from student volunteer efforts. Continue reading
We, as a nation, love our spuds. Let’s pause and appreciate that.
Everyone loves spuds, so really, National “Potato Lovers” Day (yeah, it’s a thing) is for everyone. Today I will teach everyone (yes, everyone, even you) how to make delicious potatoes. It’s super easy. Get you some o’ this: Chop ‘em up. Rolllll it allllllll around in some butter or olive oil (a couple tablespoons should … Continue reading
