Farmers'-Market Cooking on a Budget? It's Possible
New Yorker eats sustainably for only $75 per month—and she can teach you how to eat cheaply and well too More »
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Nozlee Samadzadeh was raised in Oklahoma and went to school in Connecticut, where she interned at the Yale Sustainable Food Project. She now lives and cooks in Brooklyn, where she spends her time combining her three favorite things: computers, farming, and food.
New Yorker eats sustainably for only $75 per month—and she can teach you how to eat cheaply and well too More »
The Yale Farm's interns are full-time students once again. But they remember what they learned as full-time farmers. More »
There's still plenty to do at Yale's organic garden, even though the ivy—and spinach—might be covered with snow. More »
College students: In need of a study break? Organize a gathering to wind down with friends over food. More »
This bean dip recipe is the perfect study snack to try during exam period. More »
This is my mother's recipe for sholeh zard, a traditional Iranian rice pudding whose name translates to "yellow soup." Flavored with saffron and garnished with cinnamon, it's perfect for cold fall days served either warm or cold. More »
When classes and work overwhelm, the author goes to the Yale Farm to enjoy the simpler things in life. More »
