I wish you were in my kitchen right now and could smell the delicious flavors coming from this hearty stew simmering on my stove.  It would only be better if I could tell you that I had grown these beautiful vegetables in my garden.  There is new snow on the ground and no garden in sight – Outpost is my garden right now with tastes just as good as fresh picked.

This scrumptious Meatless Monday recipe is inspired by St. Patrick’s Day, one of the most meat-influenced days of the year. I’ve decided to share a Tempeh Reuben in honor of the holiday. The general taste of this is quite similar to the traditional corned beef sandwich but it has considerably less saturated fat, which gets a big thumbs up from me. If you don’t believe me, just pretend!

Pita breads have inspired unlimited recipes from many cuisines. Tasty and low in fat, pita breads can be made into sandwiches, pizzas, appetizers and my favorite – pita chips.  The truth is that pita bread can be served with just about anything.

I love veggie burgers but tend to stay away from those that are highly processed and high in sodium. Unfortunately, it's hard to find a recipe for a good meatless burger – if you’ve ever attempted to make them you know - sometimes they just won’t stick together and you end up with more of a veggie crumble than a burger.

There has been a lot of talk lately about "pink slime." That's the term a former USDA official gave to a commercially prepared mixture of beef trimmings, dosed with a puff of ammonia to thwart germs and often mixed with ground beef as a cost cutting measure.

Continuing the theme from the previous installment of Sounding Board, I'd like to summarize one of the board's recent envisioning sessions, on an important piece of legislation currently being considered by the