The sharply rising demand for biofuels around the globe is likely helping increase food prices, as nations cope with a difficult decision - whether to grow crops for fuel or for food.

Passsover is coming, and with it the search for a good bottle of kosher wine that doesn't remind one of cough syrup. We've got one for you. In stores by the end of the week.

The inspiration I drew upon this week was a recipe we published from local chef Jan Kelly from the restaurant Meritage. We gave Jan a challenge of one ingredient that she needed to design a meal around, and that was kimchi. Jan of course even made the kimchi from scratch, so I figured, why don’t I try?

I’m almost at the end of week 52 as I’m writing this post, and feeling a little sad that this adventure is almost over. Or is it? I mean once you start something like this does the adventure really ever end? It is food we’re talking about, and while I learned a lot about cooking from scratch over the past 52 weeks, there is still so much more to learn. So my question is, should I keep blogging? What do you think?

In our determination to lead a more refined life with actual meals we’ve decided to dress up those chips and salsa in a disguise that lets us keep our dignity.

The old factory space that has become home to Sweet Water Organics in Bay View has undergone quite a transformation in recent years. But it's newest role - as a modern dance venue - is certainly its most intriguing incarnation yet.

There’s a routine I think I’ll miss, and other parts that I hope will stick, like the discipline I learned in planning out our food options each week. My year of inconvenience is technically over.