"Local" & "Organic"

When given the choice, I purchase local over organic. When an organic item is shipped great distances, there is an environmental price that is paid. I don't support organic produce being shipped across the country, thousands of gallons of fuel being used, when I can find the same produce, conventionally grown, close by. I support my immediate community too, be it my butcher, fish monger, or the woman who sells me cheese. They know from where, when, and how these foods were made. I like that. Do super-duper-mega-marts have intimate information to offer me? Not so much.

I enjoy driving to local farms and learning about the manner to which my food is grown. I enjoy shaking the weathered hands of those that plant, water, and pick my food. Just as my Grandfather's hands looked after a lifetime of gardening for my Grandmother in his own backyard. I love seeing rich, deep, brown soil, and an occasional bug scamper by my feet. I recommend organic first, when it comes from a local source, followed by California grown, then US grown, but above all else ... make it seasonal.

Patience my friends, patience. Great food is worth the wait.

---

Related Links:

About Nathan Lyon

See Recipes from Nathan's TV Show

Visit the "Lyon in the Kitchen" website on Discovery Health

Watch a Video

Comments

[gennie]

I am looking for information about the Fred Ellrot F&F Farms, the gentlemen talked about growing mushrooms . Lyon in the kitchen's recipe was "Italian wedding soup" . How do, I go about placing an order from his farm?Gennie..pinkdolphin032@yahoo.com

[Joe Hsu]

Hey Nathan,
Thanks for the tips on how to use truffle oil last night! Was great to get to meet you at what's called a great New York City party!
Joey

[Larry W. Anderson]

Nathan, I watched you on The Next Food Network Star and was stunned when you were eliminated. You were very good. I found your show by accident just channel surfing. I am glad you are on the air and I watch your show all the time. I have a question for you, "Are fresh water mussels edible??". Keep up the good work!! I shall watch every show you make.
Thank you,
LWA

[Helen Stulberg]

Dear Mr. Lyon,

Love you show!!

However, I recently printed your recipe for the asian chicken salad you featured on 08/25 and the brown sugar you mentioned during the televised episode is missing on the recipe. Also missing from the printed recipe are the garlic and ginger slices. I am confused.

I await your reply.

Sincerely,

Helen Stulberg

[laura]

hey there
haven't seen your show yet - but i think i will like it. can i see it live? do you tape in LA? thanks.

[Alicia Tresky]

Just a big congratulations to you for own cooking show and for not giving up on your goal. I enjoy watching your show and especially like how you show how some of the products are made that are included in your dishes. Your cooking instructions are so easy to follow and you have a warm personality that is easy to watch. May you have continued success on your show.

[maria]

hi Nathan
I love your show, I am your fan, I am from Colombia and we have a very interesting, and delicious meals I will be happy if some day in your show, you can cook AJIACO is a very simple and delicious soup from Bogota. Gracias.

[Hether]

Your recipes are terrific. Could you please list what the
calories are and fat in these recipes?

Your show is so refreshing and I want to try all of your recipes.

[Brad ORiley]

Thanks Nathan for a great show! I especially like the tips you give on foods and their preparation. I do have a question on the type of cooling top you have on your show and why you picked it. Thanks again for all the good cooking ideas and information!

Brad

[Francoise Mengebier]

Hey, Nathan, this is great, so happy for you, now if you want to cook with local products, why don't you come over (Southwest of France, Bidart, near Biarritz) and will cook, together. How is your family? Your brothers? Please try to get back to me when you have a few minutes, and enjoy your show at HB Love Francoise

[Jeff]

Have been watch your show for a month now very intique anout the cooktops taht you use. Have never seen one like that. Who makes it?

[rorocker]

PLEASE PLEASE PLEASE HURRY WITH A COOKBOOK!! WE LOVE YOU.

[watching one of your shows]

On the show I watched, you said avocado was poor man's butter.
In the tropics (brazilian tropics, that is) it's called mantega das tropicas. Mantega means butter.
That a little olive oil + bread... maybe a little seafood.
My goodness.
Lloyd

[ducdebrabant]

Yes, about that cookbook -- when might we be able to buy one? It's one thing to transcribe recipes from the Discovery Health site, but I'd really like to have an actual cookbook. In fact, I'd love to have a digitized one that would interact with my Living Cookbook software. Your show is the only one I know where the food is healthy without going really mad over substitutionsl That has its place (I like Blaine Jelus's show) but I don't want to make a whole cooking life based on substituting cauliflower or turnips for potatoes. Your recipes are sensible and mainstream and not restaurant food. Everything is something I believe I could actually make.

[Sara]

In one of the last shows you said you posted the recipe for home-made ricotta but I cannot find it. Where can I find it? Thank you,
Sara

[Melissa]

Love your show and ideas. Makes me hungry and inspired everytime. Get a cookbook out asap!

[Stephanie Pisula]

Nathan,
We first watched your show when our friend and neighbor Allison G. raved about your show and what a great guy you are! We have been DVR'ing it and watching it ever since! Would love to get to meet you if you visit Colfax, NC! Great show! Great food! I've been searching the web for your cookbook...do you have one out? Thanks, Stephanie & Scott

[Jackie Oesterman]

Nathan-

What a WONDERFUL surprise when channel surfing a few nights ago and came across your show! I was THRILLED to see that you are on the air and have your own show! I will definitely be watching every week. LOVE the show as you make great food and make it easy for everyone to be almost as good in the kitchen as you. :)

Thanks so much for a great entertaining show and such good information. I am headed to the Farmer's Market next weekend for sure. Keep up the GREAT work along with warmest congratulations and much success in your future.

I will look forward every week to the show and hopefully to a cookbook from you very soon.

Kindest Regards,

Jackie Oesterman

[trish]

Nathan, I saw your show for the first time last night. Loved it! Everything is easy and simply made....my favorite way of cooking. Do you ever have classes where people can come and cook with you? I think that would be great! It's always fun to get "hands on" experience! If you ever consider doing this, pick me!! Has Oprah heard of you yet??

Trish
Tallahassee, FL

[Maggie Reed]

Nathan: Congratulations on a wonderful show !!! I was raised in Arlington next door to your grandparents @ 3201 1st Place North. Your parents live in the Willett house on Irving Street. I was the flower girl in your Aunt Barbara's wedding.

[Jose]

Great Show! Great Food! Great Job Lyon! All I want to know is where I can buy your cookbook? Or are there any cookbooks that you would recommend?

[CYNDY]

CONGRATS TO YOU NATHAN FOR YOUR SHOW! I WAS JUST THUMBING THREW THE CHANNELS AND THERE YOU WERE, I FOLLOWED YOU ON FOOD NETWORK, AND REALLY LIKE YOUR NEW SHOW, AND YOUR FRESH IDEAS ON FOOD PREPERATION

[Rachelle]

I saw your show for the first time tonight. Man, was I excited! I love cooking and often watch food network. I find myself having to screen through and alter most recipes to make them truly healthy. I just want to thank you, Nathan (and dicovery health) for this show. I hope to see more like it and during the day as well. Do you have any cookbooks?

Thanks Again,
Rachelle Skousen

[Jeff]

Hey Nathan! I just caught your show for the first time and I'm hooked. I'm a young artist living in NYC and I often visit the Union Square farmer's market in Manhattan. Do you have any great tips for someone who, like me, is rarely organized and motivated to cook in a healthy manner? It's so much easier to call for pizza!

[Valerie from Las Vegas]

I loved you in the Next Food Network Star, and was disapointed when you were eliminated. SO surprised and happy to see you got your show, and am in complete SHOCK FN let you slip away! Way to go Nathan - and best of luck to you - you seem like a great guy!