Ridge to Reef Farm / Virgin Islands Sustainable Farm Institute’s long-time friend and extraordinaire Chef Keith Weitzman will be back on land for a special night of farm-to-tableculinary creativity.

Ticket Sales for A Taste of St. Croix begin at 10 a.m. on Saturday, March 31.

    The Virgin Islands Sustainable Farm Institute’s Ridge to Reef Sustainable Farm offers a winter course, Empowering Community, which is meant to present to participants some of the physical and social skills needed for organic community empowerment and to help them realize and shape a nurturing place.

Spicy Tofu Chickpea Curry is an easy, filling dish that can change people’s minds about tofu, if it is prepared with love and care.

The black bean dip I have revised over the years from a recipe I originally found in "Moosewood Kitchen Cooks at Home," is a big favorite in our house.

The Creque Dam Farm staff invites the public to its Slow Down Dinner Experience, featuring six courses of their certified organic produce and locally-sourced meat or fish. The next Slow Downs are Saturday, March 20 and Sunday, March 21.

Former President Jimmy Carter tried some Crucian style potato stuffing recently and was impressed, asking for a recipe. Here's one version.

Perusing one of my many cookbooks a month or so ago when I was obsessing about opening a vegetarian restaurant, I came across a repeated reference to "sweating" vegetables. I had never heard of "sweating vegetables."  So what do we do?

Made with chick peas, also known as garbanzo beans, hummus is a versatile dish that is traditionally served with pita points, but is equally appetizing as a stand-alone side dish, or sandwich filler.