Fahrenheit : a temperature scale with 32*F as the freezing point of water and 212*F as its boiling point (to convert to Celsius, subtract 32 from the Fahrenheit, multiply by 5 and divide by 9).
Fajitas : a Mexican-American dish consisting of strips of skirt steak marinated in lime juice, oil, garlic, red pepper and then grilled; the diner wraps the meat in a flour tortilla and garnishes it with items such as grilled onions, peppers, guacamole, pico de gallo, refried beans, sour cream and salsa; chicken, pork, fish and shellfish (usually shrimp) can be substituted.
Farfalle: Italian for butterfly; used to describe bow-shaped pasta.
Fennel :a perennial plant (Foeniculum vulgare) with feathery foliage and tiny flowers; the plant's oval, green-brown seeds have prominent ridges, short, hair-like fibers and a weak, anise-like flavor and aroma and are available whole and ground; used in baked goods and savory dishes in Italian and Central European cuisines and to flavor alcoholic beverages.Fennel seed has an anise-like flavor.
Fenugreek : an Asiatic herb with a bitter celery-like flavor. Its chief use is in curry powders and stews.
Feta - A soft Greek cheese made from ewe's milk (or occasionally, goat's milk) and pickled in brine; has a white color, crumbly texture and salty, sour, tangy flavoror a soft, white, flaky American feta-style cheese made from cow's milk and stored in brine.
Fettuccine - Italian for small ribbons; used to describe thin, flat ribbons of pasta; sold as straight ribbons or loosely bent and curled.
Fig - a variety of oblong or pear-shaped fruits (Ficus carica) that grow in warm climates; generally, they have a thick, soft skin that is green, yellow, orange or purple, tannish-purple flesh with a sweet flavor and many tiny edible seeds; available fresh or dried.
Filbert - a species of Hazelnut cultivated for its edible nuts
Filé - powder made of sassafras leaves used to season and thicken foods.
Filet or Fillet - a boneless cut of meat, poultry or fish.
Filo - in Greece, philo is the very flaky, buttery pastry made by layering dough with shortening and rolling it and rerolling it.
Fine - term used for good brandy.
Finely - very small, as in finely chopped, but not as small as minced.
Fines Herbes - French, "fine herbs", usually a mixture of parsley, chives, tarragon, and chervil used to flavor omelets and in casseroles and soups.
Fish - any thousands of species of aquatic vertebrates with fins for swimming and gills for breathing, found in saltwater and freshwater worldwide, most are edible; fish are classified by bone structure as flatfish or round fish.
Flake - to break off small pieces or layers of food, usually with a fork; often used as a test for doneness when cooking fish.
Flambe'- To douse with an alcoholic beverage and ignite which causes caramelization, enhancing the flavor.
Flavor - to add seasoning or other ingredients to a food or beverage to improve change or add to the taste.
Flavoring - an item that adds a new flavor to a food and alters its natural flavors; flavorings include herbs, spices, vinegars and other condiments.
Flip -to turn over to reverse side
Florets - the small, closely-clustered "flowering" part of a food, such as broccoli or cauliflower.
Florentine - food set on a bed of cooked spinach and usually covered with a cream sauce and baked. From Florence, Italy.
Flour - 1. Powdery substance of varying degrees of fineness made by milling wheat, corn, rye or other grains or grinding dried vegetables (ex. mushrooms), fruits (ex. plantains) or nuts (ex. chestnuts). 2. To coat with flour.
Flute - to make a decorative edge on the rim of pastry crust Also to cut vegetables, fruit or other foods in a decorative manner. Also a long loaf of French bread.
Focaccia - This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as an accompaniment to soups or salads.
Foil - aluminum foil - a thin pliable sheet of aluminum; easily molded, conducts heat well, can withstand temperature extremes and is impervious to odors, moisture and air; used to cover foods for cooking and storage.
Fold - to gently combine one ingredient with another ingredient (as in folding dry ingredients into moist ingredients) by using two motions, cutting vertically through the mixture with a spoon or spatula and gently turning the ingredients over on top of each other, rotating the bowl 1/4 turn with each stroke. The term often is used in instructions relating to whipped cream and beaten egg whites.
Fold in - to mix food using a spatula, without releasing air bubbles by lifting a part of the liquid from the very bottom of the bowl through the rest of the mixture using circular motions to the top until the foods are blended
Fondue - a melted sauce, usually with cheese, served with crisp bread rounds or as a filling. These are sauces kept hot in a chaffing dish into which crisp chunks of bread, vegetables, meat, or fruits are dipped before eating. Chocolate fondue with fruit chunks and berries is a sweet fondue that is excellent. Fondue means melted.
Frangipani - a rich, sweet cream name for a tropical flower with a sweet scent.
Frappé - a drink whipped with ice to make a thick, frosty consistency.
Freeze - to subject food to a temperature below 32*F (0*C) so that the moisture in the food solidifies; used as a preservation method.
Freezer Paper - a plastic-coated Kraft paper used for wrapping foods for freezing and for general household purposes. The plastic coating provides a barrier to air and moisture to protect the quality, flavor and nutrition of foods during freezing; the paper provides strength and durability as well as an easy-to-write-on surface.
Fresh - 1. A food that has not been frozen. 2. A food that has been recently produced, such as a loaf of bread. 3. A food as grown or harvested; not canned, dried or processed and containing no preservatives.
French Fry - to cook food in deep hot fat.
French Silk Pie -
French Toast - American breakfast of sliced bread dipped into beaten eggs and milk and then cooked on top a stove.
Fricassee -To cook meat by braising or stewing in gravy.
Frijoles - Mexican beans.
Fritter - vegetable or fruit dipped into, or combined with, batter and fried.
Frosting - a cooked or uncooked sugar mixture used to cover and decorate cakes, cookies and other foods.
Fruit Butter - a sweet spread made of fruit cooked to a paste then lightly sweetened. Apple butter is a common example.
Fry - To cook in oil or fat. For Stir-Frying or Sauteing, a small amount of oil is used. To Deep Fry - use enough oil to cover food.
Gallon - an American unit of measurement equal to 128 fluid ounces; contains 8 pints (16 fluid ounces each).
Game - wild animals and birds hunted for sport. Cooked, they are leaner and less fat-sweetened than domestic animals.
Garbanzo Bean - see chickpea.
Garlic - a member of the lily family (Allium sativum); the highly aromatic and strongly flavored edible bulb (called a head) is covered in a papery layer and is composed of several sections (called cloves), each of which is also covered with a papery membrane; used as a distinctive flavoring in cuisines around the world.
Garlic Powder - finely ground dehydrated garlic; used as a seasoning; also known as powdered garlic.
Garlic Salt - a blend of garlic powder, salt and an anticaking agent or humectant; used as a seasoning.
Garnish - to enhance a dish before serving with an edible decoration or accompaniment, which is appealing to the eye and complements the flavors of the dish.
Gazpacho - an iced soup made with fresh ripe tomatoes, cucumbers, sweet peppers, onions, and seasonings, marinated overnight. Mexican in origin.
Gefilte Fish - a traditional Jewish dish of poached stuffed fish, whole or in balls, served hot of cold.
Gelatin; Gelatine - a colorless, odorless and flavorless mixture of proteins from certain algae (agar agar)as well as from animal bones, connective tissues and other parts. When dissolved in a hot liquid then cooled, it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups and as a fining agent in beer and wine.
Gelato -
Ghee - clarified butter used in Asian cooking. (see Clarified Butter). Click here for making your own Ghee.
Gherkin - small cucumber species 1 1/2 inches long, for pickling.
Giblets - the heart, liver, gizzard and neck of fowl and small game, used to make stews, soups and specialty dishes.
Ginger Beer - a milky alcoholic drink that is effervescent and ginger flavored. Made with gingerroot.
Ginger, Ginger root - the gnarled, bumpy rhizome (called a hand) of a tall flowering tropical plant (Zingerber officinale) native to China; has a tan skin, ivory to greenish-yellow flesh, a peppery, fiery, slightly sweet flavor with notes of lemon and rosemary and a spicy, pungent aroma; used to flavor beverages and in sweet and savory dishes in Asian and Indian cuisines; available fresh, powdered, preserved in sugar, crystallized, candied or pickled.
Glaze - any shiny coating applied to a food or created by browning. In meat preparation, a jelled broth applied to meat surface; in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a sugar preparation for coating.
Glucose - also, dextrose. A natural sugar found in fruits, vegetables, honey and other products.
Gluten - a water-soluble protein found in flour. Kneading flour in bread-making brings out the smooth elastic qualities of the gluten content.
Gnocchi - dumplings made from a paste of flour or potatoes and egg.
Goulash - also, gulyas, a rich Hungarian stew made of meat, highly seasoned with paprika.
Gourd - a squash-like vegetable, usually dried and used as a fall decoration.
Graham Flour - a wheat flour similar to wholemeal flour, ground from the whole grain.
Gram (g) - the basic measure of weight in the metric system; 28.35 grams = 1 ounce, and 1000 grams ( a kilogram) = 2.2 U.S. pounds.
Granola - a mix of grains, nuts and dried fruits, sometimes coated with oil and honey, eaten for breakfast or as a snack.
Grapes - smooth-skinned, juicy berries (with or without seeds) that grow in clusters; members of the genus Vitis, they are used for wine-making, raisins and eating out of hand.
Grate - to to cut food into smaller particles by rubbing it against a coarse, serrated surface.
Grater - a square metal or plastic instrument with perforations stamped in it against which goods can be rubbed to break off particles.
Gravy - a sauce made from meat or poultry juices combined with a liquid (ex. milk, broth or wine) and a thickening agent (ex. flour or cornstarch).
Grease - to cover the cooking surface of a utensil, pan or dish with an oil to keep foods from sticking to it.
Great Northern Bean - a large, flat, kidney-shaped white bean; has a delicate flavor and is generally available dried.
Green Bean - a long, slender green pod that contains several small seeds; the entire crisp pod is edible; also known as a string bean (because of the fibrous string that runs down the side; modern varieties do not have this fiber), fresh bean and snap bean.
Green Onion - See Scallion.
Griddle - a flat pan often of cast iron, used for cooking pancakes, omelets or steaks on top of the stove.
Grill - 1. To cook on a grill. 2. Cooking equipment in which the heat source (gas, charcoal, hardwood or electric) is located beneath the rack on which the food is placed; it is generally not enclosed, although it can be covered.
Grind - to reduce food to particles by using a food chopper.
Grits - Coarsely ground dried corn, served boiled, or boiled and then fried.
Ground Cherry - a berry sometimes called husk tomato, it is used to make preserves.
Guacamole - a Mexican dip, sauce or side dish made from mashed avocado flavored with lemon or lime juice and chiles; sometimes chopped tomatoes, green onion and cilantro are added.
Gum Arabic - a preservative made of sugar, water, and powdered acacia. It is used with leaves such as mint and rose.
Gumbo - soup or stew made with okra as a main ingredient. The term also describes the okra plant.
Gum Tragacanth - a gum from plants found in Iran, Turkey and Greece, it is used as a thickener and a base for ice cream powder and gelatinous desserts
Half-and-Half - a mixture of cream and milk preferred in a day when less fattening and less rich foods are popular.
Halva - a sweet dish or candy made from ground sesame seeds, fruit or vegetables. Near Eastern in origin.
Hard Sauce - a sweet liquor-flavored sauce traditionally served on hot puddings and cold cake. Often offered at Christmas with plum pudding.
Hare - a wild rabbit with a strong gamey flavor. This is not a wild version of the rabbits raised domestically for food in Europe and some parts of the United States, but another type. It may not be used in place of rabbit in a recipe.
Hash - a recipe using leftovers, this dish is made by dicing pre-cooked meats and/or vegetables, and cooking with seasonings, minced onions, herbs, or sauce in a frying pan until crisp.
Haslet - country dish of pork sweetbreads, heart and liver. It is cooked in a casserole, fried, stewed or ground with onions and prepared as a sausage.
Heady - A wine term to describe the high alcohol content in a wine.
Hen - a female bird. Commercially raised hen-chickens are tender. Hen is also a term applied to the female of various aquatic creatures, lobster for one.
Herbs - any of a large group of annual and perennial plants whose leaves, stems or flowers are used as a flavoring; usually available fresh and dried.
Hip - bright reddish orange fruit of roses, particularly species roses, as Rosa rugosa. It contains vitamin C and is used to make a tea, and for jams and syrups.
Hollandaise - a sauce made of butter, egg, and lemon juice or vinegar.
Hominy - hulled corn with the germ removed. Hominy grits are uniform granules that are boiled and served as a breakfast cereal or as an accompaniment to a main dish or fish, meat or poultry.
Homogenized - treatment for milk that breaks the fat into tiny particles that can remain suspended in liquid rather than rising to the top as cream in untreated milk.
Honey - a sweet, usually viscous, liquid made by bees from flower nectar and stored in the cells of the hive for food; generally contains 17 to 20% water and 76 to 80% sucrose; consumed fresh or after processing, it is usually used as a nutritive sweetener.
Hors d'oeuvres - a light food, hot or cold, prepared for small servings, to be eaten before the main meal. The American equivalent is an appetizer. Hors d'oeuvres were originally served on a sideboard apart from the dining table and before the meal.
Hot Bag - an extra heavy duty aluminum foil bag, pre-sealed on three sides to make a large and durable pouch.
Hot Sauce - a seasoning sauce, usually commercially made, containing chile peppers, salt and vinegar.
Huevos, Spanish for Eggs.
Huevos Rancheros, A Mexican dish of fried eggs on tortillas with a spicy tomato-chile sauce and Monterey Jack cheese.
Hush Puppies - a dish made of fried cornmeal batter. The term is said to have originated at a southern fish fry where the cooks fried extra bits of fish batter to throw to the noisy dogs to hush the puppies.
Ice Bath - a mixture of ice and water used to chill a food or beverage rapidly.
Icing - a sweet covering or filling such as buttercream or ganache; used for cakes and pastries; also known as frosting.
Indian Pudding - a spicy cornmeal and molasses staple of early American colonists, the pudding varied with each day and according to the condiments available in the cook's larder.
Infuse - to steep herbs and other flavorings covered in boiling liquid to extract flavor. Coffee and tea are examples, and so is milk steeped with vanilla bean.
Iodized Salt - table salt (sodium chloride) containing potassium iodide, a source of the essential nutrient iodine.
Irish Stew - a traditional mutton dish made by boiling well-salted and prepared chops with an equal quantity of onions and potatoes.
Jalapeño - a short, tapering chile with thick flesh, a moderately hot, green vegetable flavor and a dark green color (a red version is also available; it is a green chili that has been allowed to ripen); available fresh or canned;named for the Mexican city of Jalapa.
Jam - fresh whole fruit and sugar cooked into a spread that preserves well.
Jambalaya - a Creole dish of ham, shrimp, crayfish and or sausage (usually chaurice) cooked with rice, tomatoes, green peppers, onions and seasonings.
Jardiniere - vegetables cut into strips or a soup containing such vegetables.
Jelly - a clear preserve of strained fruit juice with sugar. Jelly of another sort is made by boiling animal or fish bones and tissue.
Jelly Roll - a thin sponge cake spread with jelly or filling and rolled up.
Jerk - a Jamaican preparation method in which meats and poultry are marinated in herbs and spices, then cooked over a pimento (allspice) wood fire; commercial blends of jerk spices are available.
Joint - to cut; to cut into pieces at the joint. Also, a British cut of meat for roasting.
Jug - a stew made of game meat, particularly hare - jugged hare. The blood of the animal is used in the stew and it is cooked in a jug or an earthenware pot.
Juice - the liquid released or squeezed from any raw food, whether animal or vegetable, but particularly fruit.
Julienne - to slice food into very thin shreds or strips.

Advertise with #1 Local Food FOOD NEWS ARCHIVES COOPERATIVE FOOD RESOURCES Advertise in Local Food - Put your ad dollars to work on the web site offering helpful information and resources on the topic of food in our Bloomington, Indiana community. Contact Donna in advertising today to get our ad rates. Special rates for non-profits and community organizations. COMMUNITY SUPPORTED AGRICULTURE The Indiana Holistic Health Network EAT WHERE YOU LIVE: 5 REASONS TO BUY LOCAL LOCAL GROWERS GUILD MORE COMMUNITY FOOD RESOURCES LOOKING FOR INDIANA HERB GARDENS TO VISIT? INDIANA FOOD FESTIVALS CLICK HERE TO Get good rates on calling cards and support Local Food! GM WATCH GENETICALLY MODIFIED FOOD NEWS Need Help getting food? Community Food will help you find what is available in the Bloomington, IN area! Hunger Facts from Hoosier Hills Food Bank - Bloomington, IN MIDDLEWAY FOOD WORKS Monroe County Cooperative Extension Services Extension serves the citizens of Monroe County. Office Hours: 8:00 - 4:00, Monday through Friday. Telephone: 812-349-2575 Indiana's Certified Organic Producers SLOW FOOD BLOOMINGTON SLOW FOOD USA Farmers' Declaration on Genetic Engineering in Agriculture Local Food News is a forum for the topic of food and what is happening in the Bloomington community and the world that affects what is on our tables. Information found here is available to inform the consuming public so that we may all have needed information about the changing face of food to assist us in making responsible food choices. Local food is a resource for building local food networks, supporting sustainable agriculture and growing awareness on living in harmony with nature. HART ROCK USDA ZONE MAP for Plant Hardiness for use as a guide for planting in different regions, this site also contains a list of plants that will survive in different regions.   Community Supported Agriculture (CSA) farms are now offering consumer memberships for the 2007 growing season! Questions? Call or e-mail them. Abundant Acres Farm - Kent and Dori Baxter, 7445 Carlos Road, Williamsburg, IN 47393 - 765-886-4491 Balanced Harvest Farm - Todd Jameson, 1845 West 131 Street, Carmel, Indiana 46032 - 317-815-9863 Basic Roots Community Foods - Brian and Kay Grimm, 310 N Jefferson Avenue, Indianapolis, IN 46201, 317-519-1848 or 317-635-2977 Big City Farms - Matthew Jose, 5738 N. Guilford Ave., Indianapolis, IN 46220, (317)694-4299 Blooming Gardens CSA - 106th & Westfield Blvd., Carmel, Indiana 46032, Cheryl Reynon, Phone: 317-846-6057 Brambleberry Farm, Darren & Espri Bender-Beaureguard, 1668 E. County Road 100 N, Paoli, IN 47454, 812-723-5259 Center Valley Organic Farm and CSA Aaron Zeis -- Farm/CSA Manager, 8364 S SR 39 Clayton, IN 46118, phone/fax 317-539-4317, Cooley Family Farm - Kevin & Tracy Cooley, 24 N 900 E , Lafayette,IN 47905, 765-296-8834 Core Farms CSA. Andy/Amy Hamilton 1411 Dittemore Road, Gosport, 812-219-0187 . 765-296-8834, Core CSA Farmers: Deer Heart Woods Certified Organic Farm, Heartland Family Farms, New Growth Gardens, Nd Musgrave Orchard Country Garden and Farm Market - Dan Flotow, 14110 US 24 West, Roanoke, IN 46783, 260-672-1254 Creme de la Crop - 208 North 250 West, Valparaiso, IN 46385, 219-510-4545 The CSA project at Miller Farm, 765/983-2982- Earlham College · 801 National Road West · Richmond, Indiana 47374-4095 Earth Works Inc., Heather Potts, 9815 Union Rd, Plymouth, IN 46963 , Phone 1: 219-935-4164, Fax: 219-935- Ewenique Icelandic Sheep and Veggies CSA - Jennie Hoene, Columbus, IN, 812-521-1751 FarmFresh CSA, Shelia Merkel, 407 Merkel Road, Batesville, IN 47006, 812-933-0762, 812-212-2655 (cell) Farm Fresh Delivery - Matt Ewer & Elizabeth Blessing, Indianapolis, IN, 317-475-0944 Field Day Organic Farm, Ivor Chodkowski and Jana McNally, 7646 Chapel Hill Road, Borden, IN 47106, 812-923-1466 Garden Lane CSA - Liz & Corey Aquino, Linda & Ron Ebert, Lowell and Wheatfield, IN, Liz: 219-696-3225, Linda: 219-987-6634 Good Life Farms - Darin & Deb Kelly,Terre Haute, IN,Cell: 317-716-8056, Phone: 765-528-2506, Goshen Farmers Market CSA - Rachel Hershberger, 212 West Washington Avenue, Goshen, IN 46527, 574-533-4747 Harvest Thyme CSA - Fortville, IN, 317-752-0387 Hazelbrake Farm CSA - Keith Uridel, Nashville, IN, 812-988-0579 Homestead Growers - Steve Spencer, 25325 Lamong Road, Sheridan,IN 46069, 317-727-2730 Hoosier Organic Connection - The Fiore and Goss family, Carmel, IN, 317-698-9068 Harvest Thyme CSA - Fortville, IN, 317-752-0387 Indian Creek Farm CSA - Michael Hicks, 184 Hicks Lane, Springville, IN 47462, 812-723-2378 J.L. Hawkins Family Farm, Jeff Hawkins, 10373 North 300 East, North Manchester, IN 46962, 260-982-496 Wabash County, IN Kiss My Grass Farm CSA - Brian & Dot Jordan, 6998 Spearsville Road, Morgantown, IN 46160, 812-521-1063 (Brian) 812-360-7765 (Dot) LIFE Certified Organic Farm CSA - Art Sherwood, Jeff Evard, Bobbi Boos, Morgan County, IN, 812-824-3727 (farm), 812-361-5816 (Art), 812-272-3656 (Bobbi) LongHouse Farm, Barbara Middleton & Nancy Strack, Lafayette, IN, Lost Pond Farm CSA, Pete Johnson & Leslie Smith, 8021 Hardinsburg-Livonia Rd. Hardinsburg, IN 47125, 812-929-2209. Bloomington Saturday Market or in Louisville, KY Mallow Run Market Club - Bill, Laura, and John Cooper, 6964 W. Whiteland Road, Bargersville, IN 46106, 317-422-1556 Martin Hollow Farm Old Growth CSA - Jon Navota, 3627 T.C. Steele Road, Nashville, IN 47448, 812-834-5736 Melody Acres CSA - Randy Stout & Linda Bailey, 1169 N. State Road 135, Franklin, IN 46131, 317-554-9211 (Randy) 317-292-5822 (Linda) Michaela Farm, Sisters Carolyn and Ann Marie, P.O. Box 100, Oldenburg, IN 47036, 812-933-0661 Mill Race Center Farmers Market and CSA, Beth Neff and Zelda Stoltzfus, 201 N. 22nd St., Goshen, IN 46526, 219-533-7936, Fax: 219-533-7936, Miller Farm, any current Miller farmer, 1405 Abington Pike, Richmond, IN 47374, 765-973-2982, Mission Berry Farm and CSA - Dave Anderson, 7388 N. 7590 W., Frankton, IN 46044, 765-620-2880 Nameless Creek Growers Association CSA, Cristie Wentz, 9692 N. State Road 109, Wilkinson, IN 46186, 765-445-5452, run by the Nameless Creek Growers Association near Cumberland Nature's Harvest Organics - Aaron & Alisa Zeis, 8364 S State Road 39, Clayton, IN 46118, 317-539-4317 New Growth Gardens and Grace's Garlic Ranch, Anj and Amy Hamilton, 4965 E SR 46, Bloomington, IN 47401, 812-332-5116, Old Growth CSA, Jon Navota & Keith Uridel, 3627 T.C. Steele Road, Nashville, IN 47448, 812-988-0579, Pennington Hollow Farm CSA, Lisa Spencer, 765-265-6115, A small farm focusing on naturally grown heirloom vegetables Ring Family Farm CSA, Dave & Sara Ring, 12660 E. Eaton-Albany Pike, Dunkirk, IN 47336, 765-789-4489 Seldom Seen Farm Winter CSA John Ferree, 252 N C.R. 425E, Danville, IN 46122, 765-789-4489, 317-509-7828 Sharritt Market Gardens, Roger Sharritt, 6572 W. Reformatory Rd., Fortville, IN 46040, 317-485-6718, Valentine Hill Farm - Maria Smietana and Bill Swanson, 7549 S. Retriever Lane, Zionsville, IN 46077, 317-733-9311 Victory Acres CSA - Dan Perkins, CSA Manager, Terry Himelick, 5275 S. 800 E., Upland, IN 46989, 765-988-2832( Dan), 765-998-2590 (Terry) White Violet Center for Ecojustice CSA, Sister Ann Sullivan, One Sisters of Providence, St. Mary of the Woods, IN 47876, 812-535-3131 Ext. 430, Fax: 812-535-4551 Eat Wild - Clearing House for Pasture Based Farming Women, Food & Agriculture Network A Tides Center Project - Links and amplifies women's voices on issues of food systems, sustainable communities and environmental integrit. 59624 Chicago Road, Atlantic, IA50022-9619 Green Dove Peace Magazine EarthSave Bloomington Chapter - Promotes food choices that are healthy for people and the planet. (Bloomington) Planning With Power - Protecting Our Water and Environmental Resources - Calendar of Upcoming Events ENVIRONMENTAL HEALTH BOOKS SEED SAVERS EXCHANGE Handy Wallet Guide to Pesticides in Produce GREEN DOVE PEACE CALENDAR OF BLOOMINGTON GROUPS TWENTY WAYS TO REDUCE YOUR INTAKE OF BODY CARE CHEMICALS Read all of the tips here: http://www.organicconsumers.org /bodycare/reduce052104.cfm MONROE COUNTY INDIANA WATER RESOURCES Advertise with Local Food