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Steamy but not explicit spoof of "Fifty Shades" has romance, laughs, and my favorite recipes.

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100 recipes, 4 seasonal menus, 20-minute starter plan, tips, more!

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Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples aquafaba arganine Asian asparagus avocado baba ganoush bake @ 350 bake @ 400 bake @ 450 balsamic vinegar balsamic vinegar reduction banana bread banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet greens beet sauerkraut beet tops beets bell pepper bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast breakfast hack broiled brown bagging buckwheat burgers burritoes butternut squash cabbage cacao cake cacao powder cake callaloo candied orange peels candy cantaloupe caramelize onions carrot cake carrot tops carrots cashew cream cashew sauce cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chard chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate chocolate aquafaba frosting chocolate cake chocolate peanut cake cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cleaning beans cloves cocoa cocoa powder coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company convection cook ahead cooked apples cookies Cooking Green corn bread corn on the cob cornbread coughs crackers cranberries cranberry sauce cream substitute crepes crock pot crockpot Cuban black beans cucumbers curry powder daikon dairy free dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar dinner party dip DIY Donvier dried basil dried beans Easter easy edible flowers egg-free eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh pasta fresh tomato sauce frosting frozen cashew cream frozen desserts fruit fruit sauce funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic george foreman grill ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed hen of the woods mushrooms high protein holiday homemade homemade rice milk homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jester squash jicama Jif peanut butter John Griffith Just Mayo kabocha squash kadu kale Kate Heyhoe Kathy Hester kidney beans Kitchen Riff kitchen tools kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey maiitake main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless meringues Mexican Michigan State microwaved miso molasses momentum Momofuku mother Mothers' Day muffins mushroom mushrooms mustard greens NC State new year's day nice cream no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking onion onions oranges organic packaging paint parsley parsnips pasta pasta salad pasta sauce pea shoots pea tips peach peaches peanut butter peanut oil peanuts peas pecans Persian pesto pickles picnic recipe pie pinto beans pizza pizza alternative plant-powered plant-strong popsicles potatoes potluck potluck recipe power jars pre-baking probiotic pudding pumpkin QT Luong quick quinoa radish pods radishes rainbow chard raisins raspberry raw raw cashews recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker rice pudding roasted chickpeas roasted garbanzos roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwich cookies sandwiches Santa Cruz Organic peanut butter sauce saving bean broth shisito peppers sliders slow slow cooker small bites smoothie smoothies snacks soaking beans socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spice cake spinach spinach pasta splurge spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce strawberry shortcake summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tamales tea tea cakes Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty toaster oven tomato tomato sauce tomatoes Tovolo trail mix travel recipes Treasured Lands truffles turmeric turnips Two Chicks Farm udon noodles unfrosted cake vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole grain whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini

About the Cook for Good Project

Video: from one couple's experiment to a book and a national teachers' program



Cook for Good is here to help you plan, cook, and eat delicious food for very little money and without too much effort.

It's also here to demonstrate that doing this is possible with the right information, food, and tools and urge the government and other organizations to help provide the means for good cooking for those who can't get them on their own. The Good Start program would be an excellent investment would show results right away and pay for itself within a few months.

Long-Term Goals

So why do I care if you Cook for Good? I hope you'll try at least part of the Cook for Good plan to benefit all of us. You'll save money and feel better. You'll also increase your self-sufficiency, reduce suffering, and help slow global warming. That's good for everybody. And it's good for you when others do the same.

I've tried to give you a good start by providing shopping lists, meal plans, recipes, and cooking programs. But you need certain basic equipment to use the program to its fullest. I'd like to encourage government programs and private charities and individuals to help cooks get the basics: bowls, pans, utensils, a colander, a kitchen scale, an instant-read thermometer, a crock pot, and a heating pad. Watch my cooking videos on YouTube to learn key techniques.

You need access to good ingredients to cook good food. Customers, organizations, and the government must encourage markets in all neighborhoods to carry healthy food, including fresh fruits and vegetables. Cook for Good is a proud member of the Carolina Farm Stewardship Association, which promotes sustainable agriculture in the Carolinas, the NC Fruits and Veggies Nutrition Coalition, which helps build a healthier North Carolina by increasing access to and consumption of fruits and vegetables, and Slow Food USA, which celebrates the amazing bounty of food that is available and work to strengthen the connection between the food on our plates and the health of our planet.

You might need to go to a cooking class or see a demonstration to really understand how to make bread or even that pot of beans. Invite a more experienced cook over to help and share what you make. Schools, churches, and community groups can host community cooking sessions, where people can come together to cook in big kitchens that have the equipment, then take the food they made home to their families.

Helping people get enough good food to eat isn't just a matter of giving them money, although money is essential. Cook for Good encourages the government to fund and make more convenient its financial support for hungry people. It also encourages the government and others to provide the tools, education, and access to food so the money can be used wisely.

Walking the Walk, Stirring the Pot

We don't just talk change, we try to make it happen. Cook for Good spreads the word by being involved in community events and throwing foodraisers:

May 12, 2011 — Taught a Healthy Cooking Class as part of the diabetes education classes offered by the Diabetes Bus for Wake County Health and Human Services.

April 17, 2011 — Volunteered for the Piedmont Farm Tour at Coon Rock Farm.

December 4, 2010 — Spoke on Eating Delicious, Local Food on a Tight Budget at the Sustainable Agriculture Conference. That's me starting at second 49 in the video below.


2010 Sustainable Agriculture Conference - CFSA from GeoCore Films on Vimeo.

Throughout 2010 — Donated ten percent of the proceeds for the Cook for Good classes at Chatham Marketplace to the Center for Environmental Farming Systems or the Carolina Farm Stewardship Association.

October 17, 2010 — I spoke at Share Our Strength Conference of Leaders in Washington, DC and took the No Kid Hungry pledge to help end childhood hunger in America by 2015.

June 26, 2010 — Cook for Good sponsored Western Wake Farmers' Market application to accept EBT cards (food stamps) at the market. I did a cooking demonstration at the celebration kicking off this new service and produced a video about how this program helps provide access to healthy food and supports the local farming community.

April through June 2010 — On the Cook for Good Coast-to-Coast Tour, I taught classes at food banks and clinics as well as at high-end locations. The tour raised money for the Community Food Security Coalition and for local anti-hunger or environmental groups.

August 15, 2009 — Women on the Move, the 2009 Women's Forum, presented by Wake County Human Services, at the WakeMed Andrews Center, 3024 New Bern Avenue, Raleigh NC.

July 18, 2009 — Cook for Good's foodraiser to benefit the Inter-Faith Food Shuttle exceeded my high hopes for the event. Even on a beautiful Saturday morning, we nearly filled the theater with 278 people at a special showing of Food, Inc. We raised over $2,250 to bring wholesome food and essential kitchen equipment to needy families in our area.

See the News Archive page for more.

You Can Make a Difference

There is so much uncertainty in the world. Changing government and corporate behavior seems difficult or impossible. But there is something you can do today and every time you choose what to eat. You can afford to eat like it matters.