#I buy honey from a local vendor at the farmers market and it’s very good

[good-night-space-kid]

All going to college has done for me is get me really into making honey lemonade. It’s so easy and so tasty also it only costs like 90 cents.

[clairenatural]

Dean doesn't like the word "boyfriend." He decides this the second time Cas says it–the first time it was new, shiny, exciting. The second time, he fights the urge to cringe.

It's not the "boy" part. It's not. It would have been, for a long time, but he's dug all that shit up and unpacked all the suitcases. They hold hands in public. They kiss goodbye in front of his coworkers at the garage.

It's just–not enough. Not nearly. Jack comes home from hanging out with his friends and fills Dean on the gossip and his boyfriend and her girlfriend and–that's not them. "Boyfriend" feels like a cheap mockery. Like how demons used to tease.

He's heard "partner." He's heard it from Sam, to Eileen, but he doesn't know how he can stomach it. He's said that word too many times. I'm Agent Tyler and this is my partner, Agent Perry. This is my partner, Agent Page. My partner, Agent Stills. All lies. Sam says he likes it, that he's making it mean something real. Besides, Eileen loves it.

Good for them, Dean thinks. It makes his skin crawl.

So he sticks with “boyfriend” and he shrugs off the funny urge to protest every time Cas says it. It makes him happy, and honestly, it’s not like he has an alternative.

It’s a Sunday when he realizes that somehow, Cas does. They’re at the farmer’s market, like Cas is every weekend, but Dean had picked up weekend shifts and missed the past few. Cas is excited the whole way there, telling Dean about how he’d manage to befriend the local honey vendor in his absence, how she’d invited him to a beginner’s apiarist group she helps run. They beeline (heh) to the honey booth as soon as they get there, and the woman--Judith? Janice?--smiles up at them both, hands Cas a jar of honey like she’d been expecting him, and says “Oh, this must be the husband! I’ve heard so much about you.”

Dean stares at Cas. Cas stares at the honey. Judith/Janice stares at both of them, smile fading as the silence goes on a beat too long. 

Dean clears his throat. “Uh, yeah. The husband, that’s me! Ha ha.” Beside him, Cas relaxes, just barely. In front of him, the woman breathes an audible sigh of relief. “Sorry,” Dean shifts. “Just didn’t, um. Realize I was such a hot topic.” 

The smile he gets is almost sympathetic. “Oh, only good things. Here,” she hands him a business card. “You should also come out to our meeting on Wednesday. Lots of people bring their partners.” She leans in, almost conspiratorial. “Beekeeping can be wonderful for couples.”

It’s at this point that Cas clears his throat and finally looks up from the honey in his hand, evidently giving up hope on escaping this conversation. “Thank you, Janet.” (oh. Janet.) “Dean works late on Wednesdays, but I’m very excited to see you all.” He’s pulling out money as he says this, apparently deciding to just go ahead and end the entire interaction. He hands her the bills, grabs Dean’s hand, and is already moving away from the booth by the time Janet calls “See you Wednesday!” after them.

Cas drags him all the way back to the car without stopping for tomatoes, or Sam's carrots, or the free-range eggs that are way too expensive but Cas buys anyway because you can taste when the hen is well cared-for, Dean (whatever that means). They slide into the car, still not talking, and sit in silence for several long seconds. Dean stares at Cas, who stares out the windshield at the parking lot.

"I can explain," Cas speaks, finally, right as Dean was about to open his mouth and say anything to break the silence.

Dean pauses. Can you? Cause I feel like I missed a few chapters, he thinks.

"I don't work late on Wednesdays," he says instead.

"Oh." Now it's Cas staring at Dean, and Dean staring out at the asphalt.

He turns the keys. He drives them home.

Later, making dinner, Dean rolls the word around in his head. Husband. He's making his husband pasta (It's missing the tomatoes. He's made more with less).

Husband doesn't feel like a costume, like an ill-fitting suit and scratchy tie. It doesn't feel like high school gossip, or a monster trying to hit him where it hurts. It settles in warm in his chest.

It's just the two of them that night, and they're eating in the comfortable silence of the bunker until Dean clears his throat and brings it up. "Why does Janet at the farmer's market think we're married?"

Cas pauses, fork of pasta halfway to his mouth. He puts the fork down and takes a deep breath. "I'm sorry."

"I'm not mad," Dean hurries to clarify. "It's just that there's usually, uh. Steps, you know. Like a whole....thing."

"I'm aware." Cas sighs. "She assumed, seeing us around - the first time I spoke to her without you, she asked where my husband was. And I..."

"You didn't correct her?"

"...No. I, um." Cas is looking down at his plate again. He picks up the fork, still half-full of pasta, then puts it back down again. "I didn't want to?" He says the end of the sentence like a question but looks back up at Dean and squints just a bit, and Dean knows he's watching for a reaction.

"Uh huh."

"It felt trivial."

"To tell her we're not married?"

"To call you my boyfriend." For the first time, he stumbles over the word.

Dean blinks. "You--" he stops, brain processing too much information to finish that sentence. "Okay." He leans back in his chair. Sighs. Rubs a hand across his eyes and lets it drag down his face. "Okay, listen. I don't like boyfriend either, but we gotta...talk about it."

"We are talking about it. You don't like it either?" Cas leans forward as Dean slumps back, following him across the table.

Dean snorts. "No, man." He shakes his head. "It's been a decade. I've seen you die." Six times. But who's counting.

"I agree." Cas pauses, and then, as if it's the most natural conclusion in the world, "Will you marry me?"

Dean actually laughs at this. "You're asking me that now?"

Cas quirks an eyebrow at him. "I've grown quite fond of calling you my husband at the farmer's market. I'd like to continue."

Dean stares at him in disbelief. It's not how he'd pictured it going, but he also can't think of it going any other way. Slowly, he nods. "Yeah, okay. Let's be husbands."

Across the table, Cas grins at him.

"But we're getting rings," Dean points a finger at him, because something about this is going to be normal.

"If you'd like. Although I already told Janet that you can't wear a ring because of your work at the garage, and I don't wear mine in solidarity."

"Rings," Dean insists, and decides to overlook the rest of that sentence. For now. He stabs his fork into a pile of the pasta. "And let me stop for the damn tomatoes next time."

They get rings and wear them on chains around their necks. Cas puts a beehive on the hill, and there's a small ceremony in the summer - a "vow renewal" to Cas' beekeeping group, who all receive invites attached to little jars of honey. Janet gets the nicest one.

[ledenews]

Victoria White: Growing Something Special in Her Hometown

She’s a farmer. 4-H at her core. She knows 100 acres of land better than most know their own neighborhoods. Believe it. Every inch. Cows, lambs, pigs, chickens, horses; Olivia White knows her livestock, too, and she’s hoping to stay on that very farm for years to come. See, Ms. White is the best-case scenario when it comes to the retention problem the Wheeling area has suffered for decades – she was graduated from Wheeling Park High School (a state champ swimmer, by the way) and went off to college like most do. But then, she came home. On purpose. And with a purpose. When White isn’t joining family members on renovating the family farmhouse, she’s continuing her education and working full-time at the Public Market as the vendor manager. In that position, she works with local and regional farmers to stock the coolers, freezers, shelves, and bins with seasonal produce, local meats, dairy, baked goods, honey, sauces, spices, and juices. (Pstt … the fresh greens grown in East Wheeling … that’s what’s good this time of year.) Victoria loves her home and she’s not afraid to explain why. She admits it fascinates her, from the beginning and the story since, and as an employee of Grow Ohio Valley, she’s involved with one of Wheeling’s biggest success stories over the last 10 years. And it’s all been very intentional in a lucky kind of way, but she’ll explain that, too. Victoria and her partner, Ethan, had the opportunity to visit Oahu to see Ethan's family earlier this month. What do you prefer to stare at the most – the open sea or a sky full of stars? I prefer to stare at a sky full of stars. My family farm has a vast hilltop that allows you to see miles of Blue Ridge mountains. In the Summer, it makes for perfect star gazing on warm nights. When my brothers and I were young, we would lay on the round balls during hay season and stare at the night sky for hours. What items do people seem to buy most often at the Public Market? At the Public Market, our customers usually buy local items like eggs, meats, produce, and shelf-stable items like maple syrup and honey reasonably often. We have a great selection of local and natural food products, but the draw of being a year-round farmers market entices people to purchase locally-made goods. During this time of year, our customers purchase more local meats, greens grown by Grow Ohio Valley, and shelf-stable items like canned goods and prepared heat-and-eat meals. The greens from Grow Ohio Valley are a huge draw right now, being grown and harvested fresh from the high tunnels at the urban farms in East Wheeling. Eating fresh greens like kale and spinach in January is incredible, and I am so thankful to offer that to our customers. Victoria and her brothers, Phil (on left) and Sam, remain close today. Idealist or realist? I want to say that I am an idealist, but I'm absolutely a realist. Years ago, a professor at WVU called me pragmatic because of how I explained something to the class. Since then, I have realized how intentional I am with my life goals and plans, just like my dad, who served in the U.S. Army and National Guard for 22 years and uses three-by-five index cards religiously to map out his life. What are the top three reasons you decided to return home to Wheeling following your college years? So, I was that teenager growing up who swore never to return to Wheeling. But, when COVID hit in 2020, I had to come home in March from WVU, and after school ended in May, I stayed. During the weeks of quarantine, I fell in love with being home again. It had been years since I explored Wheeling, and since it was during COVID, there was little exploring other than driving around, which I did a lot of during that time. Four years later, I have a completely different mindset about my hometown. Here are my three reasons for deciding to return home: 1. The people: Whether you were raised here or are a transplant, you cannot deny that the people here are great. Of course, we have our flaws, as most small towns do, but if you are in a bind or need a hand, there is always someone there to help. The people of Wheeling are also resilient; we stick together in times of need and support each other. 2. The history: I am a huge history buff and have always been interested in Wheeling's history. At Wheeling Park, I took Ryan Stanton's History of Wheeling class and have been fascinated by it ever since. I believe knowing where you live and how that history affects the present and future is essential. 3. The future: A lot is happening in Wheeling right now, and I am excited to see how much change is made in Wheeling through the remainder of this decade. Wheeling has great people actively trying to make changes for the betterment of our community. There will be better opportunities for young people like myself in the coming years to make a life here comfortably and want to stay and not find opportunities elsewhere. I urge others to give this place a chance and have a more positive mindset about Wheeling and what it offers. White works as the Vendor Manager at the Public Market in downtown Wheeling. What do you love most about the city of Wheeling? Talking to others and instantly making a connection. That connection could be having a shared fond memory of growing up going to Greco's for the Friday night buffet or having a stranger come up to you and say, "You look familiar; who's your mom?" Of course, there are thousands of small towns where people have these connections, but there is something about Wheeling that feels unique and, may I say, better. Read the full article

[solidservicesw]

Torrance Certified Farmers Market

The Torrance Certified Farmers Market is a twice-weekly, year-round market featuring a selection of top quality produce brought in each week direct from 60 California farms. The Market offers a variety of fresh fruits and vegetables, nuts, eggs, honey, baked goods, fish and cut flowers. The Torrance Certified Farmers Market operates on Tuesdays and Saturdays from 8 a.m to 1 p.m at Charles H. Wilson Park and is open to all Torrance residents.

The Market is a venue for local agricultural and food vendors to develop relationships with the community and to promote food security and sustainability. Its mission is to strengthen the local agricultural and food community by nurturing the direct, positive relationship between small farmers, food vendors and Torrance residents.

This market was established on June 4, 1985, opening with 20 growers, and it has grown over the years to include over 65 growers. It began operating on Saturdays also, starting with 45 growers. The Market has become a meeting place for the community, where neighbors and friends meet and chat while shopping for their weekly needs, or sampling foods they have never tried before.

Throughout the year, this market hosts numerous educational and cultural activities for the entire family. The market is located at Charles H. Wilson Park and is a great way to spend a morning or an afternoon with your family.

There are many options for eating at the market as well, including a New York Deli and a restaurant that serves Asian cuisine in addition to American cuisine. There are even restaurants that are wheelchair accessible and have special menus for people with disabilities.

To help those in need, the Torrance Cares Farmers Market Curbside Pick-Up Program allows at-risk individuals to pre-order a box of produce from the Farmer and pick-up directly from the farmer curbside at Wilson Park round-about without having to leave their cars. This program is free and available to all Torrance residents with EBT (Electronic Benefit Transfer) cards.

The Farmers Market is a great way to buy locally grown, sustainably produced food at a reasonable price! This market is also a great way to get healthy food for the entire family. I recommend a visit on a Wednesday or Saturday, but make sure to walk around before you purchase anything, as prices can vary widely.

[kiss-inthekitchen]

of the jealous kind

summary: you and Harry are out at the local farmer’s market when a girl starts flirting with you and Harry gets jealous. only thing is, you don’t exactly realize she’s flirting with you. classic wlw vibes, am i right ladies? (please say yes)

my submission for @bopbopstyles and @harrysclementines bi-ficathon!

a/n: fun times with Harry calling you “his girl” and being just a bit pathetically jealous (his words!) also i might continue this...in a smut type of fashion... if y’all are interested

word count: 2.2k 

--

“Oh, let’s stop over there! I want to get one of those chocolate chip custard things,” you exclaimed, spotting your favorite bakery stand at the farmer’s market and dragging Harry along by your joined hands. 

“A’right, love, m’comin,” he laughed, trying to keep in step with your suddenly quickened pace. 

It was a Sunday morning, cloudy but not too cold, and you and Harry were visiting your favorite farmer’s market in town. You tried to come here at least twice a month if your schedules allowed it. Today, it just so happened, you both had the entire day free to spend with each other. 

Harry knew you had to look at everything the bakery had to offer before you inevitably bought the same items as usual (a good, crusty country loaf and the same danish you never remembered the name of). There was a produce stand across the way that immediately caught Harry’s eye, a “buy 2 get 1 free” sign atop a display of various berries calling out to him. You noticed his distraction, the two of you speaking at the same time.

“M’gonna-” 

“Go on, then.”

“Know me so well, don’t you?” He gave you a soft smile and pressed a kiss to your temple before heading off in pursuit of his beloved fruit. 

You took the last few steps over to the booth’s main table, which held a majority of the baked goods as well as this week’s free sample: a garlic rosemary bread, cut into bite size pieces. You picked one up, on instinct taking a sidelong glance at the basket of your favorite pastries by the register, when the woman behind the counter finished ringing up a customer and turned to you.   

“Can I help you with anything, hon?”

“Oh, um, I’m just looking,” you answered, looking up at her. She must’ve been new, you thought, not recognizing her from your previous visits. She had dark hair, twisted up into a bun at the back of her head, an oversized t-shirt with a phoenix decal on it. Her name tag informed you that her name was Allie. 

“Alright, well, I will say that’s the best flavor we’ve got,” she gestures to the small wedge still held between your fingers. 

“Really? That’s quite a bold statement,” you smile back at her, appreciating her friendliness.  

“You’re gonna want to trust me on this one,” she said, nodding at you to go ahead. 

You took a bite, blushing a bit at the knowledge you were being watched and that she was awaiting your response. “Mhm,” you agreed, around a mouthful of bread. “Okay, you’re right, that’s better.” 

“Thought so. I have been told I’ve got very good taste.” 

“Well, I’m not surprised.” 

She made eye contact with you, the hint of a smile playing on her lips. “So, will you be taking a loaf of the garlic rosemary then?” she asked. 

“Yes, please.” Why not try something new, you thought. And she was right, it was delicious. You’re sure Harry would like it too, and you could just imagine the playful ribbing he was going to give you when he noticed you’d deviated from your usual order. “Oh, could I also get that-” 

“The chocolate chip danish? I saw you eyeing it earlier,” she said, picking one up with a gloved hand and placing it in a small paper bag. “That one’s on the house.” 

“Oh, you’re so sweet! Thank you.” Allie was really on top of it with the customer service. 

“Anytime,” she said, “Anything else I can get you?” 

“No, that’s all for me! Thanks again.”

She rang up your order, handing you the bag before speaking. “You know, we also come out to the beachside farmer’s market on Wednesday’s, if you’re ever in the area. I’ll write it down for you,” she said, picking up a business card from a stack on the table and turning it over to write on the back. 

“Sounds great,” you replied, mostly to be polite. You probably wouldn’t make it out, Wednesdays being a busy day for you with classes. 

Just as she was handing it back to you, Harry appeared behind you, fruit in tow. 

“Thank you so much, have a good one!” you said cheerily, dropping the card into the bag with your goods. You’d look at it when you got home.

She waved back. “See you soon, hopefully.”

You smiled as you turned around to see Harry already standing there, startling a bit at his unexpected presence. He raised his eyebrows a bit, but didn’t say anything as he put his free arm around your shoulders. The two of you headed back to the main walkway, and he waited until your new friend was out of earshot before he spoke. 

“So, yeh just gonna let someone flirt with my girl like that?” 

“What?” That was not what you were expecting. “She wasn’t flirting with me, Harry.” 

“Oh, please, love. Saw the way she was lookin’ at you. Poor girl. I’m sure you led her on.” 

“Excuse me, I did no such thing,” you scoffed. “And she wasn’t even flirting with me, so I couldn’t have.” 

He breezed right past your denial, having already made up his mind. You weren’t going to be able to convince him otherwise, you knew that by now. “Told ya before love, you come off very flirtatious. Almost feel bad for her.” He was smirking down at you, the bastard. “Almost.” 

“Being a pest,” you grumbled, shoving against his shoulder with yours to throw him off balance. 

He stumbled a bit, but recovered quickly. “Oi! ‘S not very nice, is it?” 

You giggled in response, loving when he used that playful tone. He tried to keep a serious face on while looking back at you but failed almost immediately, looking at you with such adoration in his eyes that you forgot what you’d both been talking about. 

“Anyway,” you sang, reaching out for his free hand and threading your fingers through his. “What did you buy?” 

His face lights up at the memory of his purchase. “Got strawberries, raspberries, and blackberries, plus some local clover honey.” 

“Such a sweet tooth, hm?” 

“S’pose I do,” he said with a slight smirk. “Ready to go home and eat, then?” 

“We’ve barely been here half an hour, H. Trying to get me home already?”

“Look too good today, love. Worried if we stick around I’ll have to beat the other vendors off with a stick.” 

“I thought we were done with this conversation,” you rolled your eyes at him playfully, but allowed him to steer you back toward the car park. You were getting kind of hungry anyway. 

--

You’re sat on your kitchen island at home, Harry placing the bags on the counter next to you. 

“Have a nice time, love?” He asks, moving over to you and situating his body between your knees at the edge of the counter. 

You drape your arms around his neck, thumb coming up to his cheek to rub back and forth as he leans into your touch. “Always have a good time when I’m with you,” you breathe. 

“That’s m’girl,” he speaks in a husky tone, before leaning in to press his lips to yours, slow and lazy at first. That is, until he lifts his hands to your thighs, sliding them around to your back and suddenly tugging you closer to the edge of the island, body flush with his. You gasp into his mouth at the action, and you can feel rather than see his resounding smirk. 

“Harry,” you pull back, attempting to admonish him but no one would know from the way your voice shakes. 

“Sorry, love. Know what they say, kitchen’s the most romantic room in the house.” 

“I don’t know anyone who says that.” 

“Y’do now,” he grins lopsidedly at you, and it’s all you can do to remember that the two of you still need to eat. 

You grin back at him. “You’re a dork, you know that?” 

“But you love me,” he responds, and you can’t argue with that. “A’right, I’ll take everything out and we can have a picnic in the backyard, how’s that sound?” 

Your smile nearly knocks him off his feet. “I’ll go get the picnic blanket!” 

He removes himself from between your legs and you slide off the counter and head towards the linen closet in the hallway. When you return, Harry’s taken out the loaf of bread and the danish, and is holding the business card in between two fingers. 

“What’s this, then?” He asks, holding up the bakery’s business card, logo facing you. 

“It’s just their card, the cashier told me they come out to another farmer’s market during the week and she was gonna write it down for me.” 

“Oh, she wrote it down, love.” In a second, he elegantly flips the card over in his fingers to show you the back. “But that’s not all she wrote.” Underneath the name of the other market is her name and, unmistakably, a phone number. 

“No!” you gasp, not believing he was right and you’d fucking missed it. 

“And you bought a new flavor bread?”

“Well, I-  Allie said it was the best one…” you trail off, trying to remember the details of your earlier interaction. Maybe Harry was right, you guess you did seem a bit flirtatious.

“Oh, Allie said, did she? That’s all it takes?” He’s kind of joking, kind of not, when it finally sinks in for you that you’ve, yet again, completely failed to notice when another woman was trying to flirt with you. 

“Oh, god damn it!” you exclaim, completely in your own head and you didn’t even hear what Harry had said to you. “I do this every time!” 

What’s left of Harry’s joking demeanor drops. “Every time? How often does this happen?!” 

“I can’t believe I didn’t notice again.” 

Your friends were gonna have a field day with this one. Three out of the four of you identified as bi or pan, though when you’d all become friends back in high school only one of you had actually been out. Now, you all joked that you had one “token straight” in the friend group. 

“Y/N?!”

“I know, H, can you give me just a moment, I’m trying to come to terms with the fact that I’m apparently a raging stereotype,” you reply, laughing at yourself a bit for being so predictable. 

“Oh, of course, don't mind me. I’ll just be here. Waiting. Very patiently.” It’s a wonder he doesn’t start tapping his foot, clearly the farthest thing from patient right now. 

You snap back to attention, realizing that if you don’t stop Harry he’s just going to keep spiraling. “You do know I’m dating you, right?”

“Do I?” 

“Oh, come on. You’re being such a baby about this!” 

“Oi! I am not!” He huffs, and you can just picture him as an indignant toddler, standing with his arms folded and a deep frown set on his face. 

You hold back a laugh at the image you’ve conjured, closing the distance between the two of you. “Baby, I love you,” you say, pressing a kiss to his cheek.“You know I do.” His jaw. “Why don’t we just throw that out, hm?” You kiss his lips this time, reaching for the card and plucking it from his fingers before tossing it away from you.  

“I guess,” he grumbles as you pull away, but you can tell he’s not quite over it. 

You rest your chin against his chest, looking up at him with your best puppy dog eyes. “You don’t believe me, gorgeous? Need me to prove it to you?” 

“Maybe,” he mumbles, and you know that you’ve brought him back from his little jealousy spiral at the mere suggestion, so you decide to make him wait for it. Just a little while.  

“More than happy to,” you murmur, tracing your fingertips over the back of his hand. “Only thing is, you’re gonna have to have this picnic with me first,” you reach behind him for the blanket, “and you have to stop pouting.” You step around him, laughing as you run toward the glass door that leads to the yard.

“M’not pouting,” he lies to the empty kitchen as he grabs the rest of the food and some utensils before following you outside. 

His mood is definitely lifted, though, when he comes outside to find you seated on the blanket already, grinning widely at him and holding your arms out for him to crawl into. 

Maybe he had been just a tad bit dramatic. 

--

About half the bread is gone now, a bowl of honeyed berries and a plate full of crumbs resting on the cloth-covered grass next to you. Harry’s shifted so he’s laying down with his head resting on your soft thighs, with you carding your fingers through his short curls, just enjoying each other’s company. 

“Wait a minute,” you break the comfortable silence, a thought suddenly popping into your mind. “Other people flirt with you all the time! Sometimes right in front of me!” 

“And?” he muses, reluctantly sitting up in order to face you. 

“And! I never get jealous like that!” 

“I know. Rather insulting, if you ask me. You can get possessive, love. I certainly won’t mind it.”

[quantumlocked310]

Order Up! Part 1 of 2

Extra Hot Hvitserk Macchiato for @alexhandersen-marcoilsoe-fandom on the bar!

Summary: You finally run into the cute barista from your favorite coffee shop when he’s not working. Will he be charming enough to lure you into bed? Or are you confident enough to invite him in yourself?

Warnings: Tooth Rotting Fluff, Slow Burn, Smut will be in Chapter 2

Note: This is technically a sequel, but can be read without reading Pour Overs and Pastries. (but that one is really cute, so you absolutely should if you haven’t)

Crossposted on AO3

+++++

The new job was going swimmingly. Your coworkers loved you, and you were crushing problems left and right. You’d even saved the company several thousand Krone by finding a smoother, more efficient way to execute some accounting procedures. The company was so happy they’d taken the chance on you, even though they had to go through all the trouble of coordinating the visa and moving you from New York to Denmark.

You’d fallen in love with the city, and your new life. Each workday you begin with coffee from Lothbrothers. The office has a little kiosk in the foyer, but the coffee from the little shop with the cute barista is worth the extra expense.

For three months your morning routine is peppered with pleasant conversation from Sigurd, local gossip with Ivar, and a whole bunch of covert staring at the muscles in Hvitserk’s back as he putters around the bar.

Two weeks into your daily trips to the shop, Ivar had turned to you while waiting for your drink and demanded your name saying, “Du er kommet her i to uger…” before seeing the look of immense confusion on your face and switching to English while rolling his eyes. “You’ve been coming here for two weeks now. Guess you’re a regular. Why are you in Denmark?”

You’re a little taken aback at his abrupt tone, but seeing as he has spent the last two weeks staring holes into his computer it is possible he’s just a little intense. You turn to him and say “A new job. I moved from New York,” but almost can’t spit it out, because as soon as you turn to answer him his icy blue eyes capture you in their magnetic pull.

You blink and he’s no longer looking you in the eye. “New York is a long way. Why Denmark?”

Shrugging you rest a hip on the counter and check your watch quickly. “It was the first overseas company I found willing to hire an American in the position I wanted. I’m very lucky, and very good at my job. Not to mention the perk of viking men.” You wink at this handsome stranger, and he looks away, a little flustered. Perhaps if you can’t catch the barista’s eye, you’ll have fun with this Dane instead.

“Latte for Y/N.” A voice growls from your side, and you turn around to grab your drink.

“Thank you, Hvits…” He is gone before you can finish his name, without so much as a “Thank you for coming,” like usual.

You frown, but suppose it must be busier than usual and turn back to the stranger you’d been conversing with. “Excuse me, I have to run to work, but it was very nice to meet you.”

“And you as well.” The stranger waves you off, and you scurry away, mind a flurry with thoughts of what you could’ve possibly done to piss off the cute barista. Was he just busy? Did you say something to the stranger that made him angry? You realize you never got the stranger’s name, but the rest of the anxious thoughts flow away with the calming walk to your office building.

+++++

The next day you learn the stranger’s name is Ivar, and you strike up an interesting friendship. Each morning you greet each other and while you wait for coffee he tells you all about the other patrons. You learn the large man on the bench from your first day is Bjorn, Ivar’s half brother. “But that’s a story for over drinks, not coffee.” You laugh together, but you have to go before he can ask you out for those drinks.

Ivar says the man at the window is the leader of a local church. Not a priest, and not a cult leader, but almost. Ivar is unashamed about his belief in their higher power, but makes it clear he doesn’t have a large commitment to Loki’s teaching specifically. The way he speaks of the older man, it seems like something had happened between the two, but Ivar is stubborn and refuses to speak anymore on the subject.

After six weeks of talking, Ivar tells you he’s an editor for a major Danish publisher. His sharp and ruthless mind makes sure no mistake is unaddressed and you get to sample some of the works he reads as he complains about plot holes or token characters.

Ivar seems to know everyone in the cafe, or can at least point someone out as new and predict if they will come back or not. Hvitserk will sometimes chime in with a comment about a patron. That they like this or that drink. That they don’t like raisins. That he thinks yellow isn’t their color. Or he bets they work for this lawyer or that restaurant.

Over the weeks you find out more little things about the two men, and you stop flirting with Ivar. You’ve noticed it gets him flustered and he seems to actually get uncomfortable, but he refuses to talk about it and changes the subject whenever you try. So you move on, and continue the friendly banter and non-sexual subjects. You’ve learned Hvitserk will stand up for the other employees. When someone is rude to Sigurd he will take over with a menacing glare and put in their order without a smile. If he hears harassing comments from people in line he will kick them out without thought, and Ivar supports him every time.

Your affection for Lothbrothers grows with every week you spend going to the coffeeshop, and your friendship with Ivar, and your crush on Hvitserk soar with it too.

+++++

Bright and early Saturday morning finds you browsing the local market for fresh finds. On the weekends you indulge your Farmer’s Market Aesthetic side and cook anything you can find. You’ve even started to befriend one of the local boulangers after he realized you love to hear about his process for choosing bread flavors for the day.

While talking to Pierre about his sourdough starter, you notice out of the corner of your eye a tall man approach the market stall. Pierre pauses in your conversation and you turn to get a better look at who is buying.

“Hvitserk?” His name slips out of your mouth in shock. You’d never run into anyone you know, who wasn’t a vendor, at this market before.

His head whips around, eyes impossibly wide as he stares at you, clearly thinking something similar.

“It’s Y/N. From the coffeeshop. Good Morning!”

“Yes, Y/N. Ivar’s new friend. Good morning.” He seems to pause, perhaps thinking about if it’s socially acceptable to turn tail and run. But then he simply asks “How are you?”

“I am well thank you. All the better for Pierre’s delicacies.” You smile toward the seller then ask, “How are you?”

“Well also, thanks. Do you come to this market often?”

“Only every Saturday for the past, oh, five weeks? Do you come here often, as well?”

“I have not been back in a long time.” He seems to think inwardly for a moment before coming back to the present. You wonder what makes him look like that. Who ruined this peaceful market for this gorgeous man?

“Well then you won’t have met Sara yet!” You grab his free hand and start pulling him toward one of the newer market stalls. On the way over you seem to realize what you’ve done, and try to pull your hand away out of propriety, but Hvitserk tightens his hold just a little and you can feel your face heat as you continue to hold hands.

There are a few people in line when you arrive, so you continue to make small talk, asking “So what made you decide to come to the market today?”

“I like to see what’s new or in season to add to the menu for the shop. Unfortunately the schedule doesn’t always allow me to scope things out as often as I like. Yourself?”

“I try to cook locally on the weekends, since I don’t have time during the week. There is amazing produce here, wait ‘till you try…” You’re interrupted by Sara proclaiming “My favorite customer!”

You laugh and hug your friend awkwardly over the counter. “Good morning, Sara. I want you to meet Hvitserk. He’s the barista at that amazing cafe by my apartment.”

“Co-Owner and barista, actually. It’s nice to meet you.” He reaches out his hand to greet Sara.

“Oh, I’m sorry, I didn't realize. How cool!” In all your talks, Ivar had never mentioned. You panic for a quick second before continuing. “Sara is the best beekeeper in all of the North. She also works part time with me in the office.”

“Welcome to ‘Sweet as Honey’! What can I get for you?” Sara chimes in with a big smile.

“He wants the small tasting jars. Lavender, Jalapeno, and Chai.” You turn to Hvisterk “Her flavors are ingenious and she comes up with new ones all the time. She brings in samples to work, so I'm both spoiled and biased.”

“I can’t wait.” He smiles softly. You go to pull out your wallet, but Hvitserk is already handing Sara some Krone. “You’ve bought enough coffee from me. I think I should return the favor.” He winks and inside you swoon a little. His flirty smile is a welcome change from the cool professionalism you get from him at Lothbrothers’.

“Thank you for stopping by! It was nice to meet you Hvitserk. I’ll see you on Monday, Y/N?”

“Bye, Sara! See you then.” As Hvisterk turns to walk away, Sara looks at you and points at him, then fans herself and pretends to faint. You give her a quelling look and shake your head no. She gives you an incredulous look in return, as if to say “Why not?” You shrug briefly thinking “I don’t know where this is going.”

You turn around to find Hvitserk has claimed a small bench by a tree a few feet away from Sweet as Honey. He pulls out the first of the jars, a small bag with six little cubes of bread inside, and a tiny wooden stirring stick. The heat of his body is scalding where you can feel it next to you, the bench only large enough to allow a sliver of air between you.

His large hands open the top on the Chai infused honey, and you watch his long fingers use the tiny stick to spread just enough honey on the first of the bread cubes. He offers you the cube. It would take nothing to grab it from him and pop it in your mouth, but you hesitate. He’s offered it at face level, so you take the chance. Your plump lips wrap around the soft bread, and your tongue sneaks out to lick any remaining honey off the tip of his thumb and forefinger.

In the time it takes you to chew and swallow he has acquired his own piece of honeyed bread. His is prepared lightning fast while barely taking his eyes off your face. The green of his iris is just a sliver, almost completely taken over by the black of his dilated pupils.

A quiet moan seems to force its way out of his chest as you make eye contact. “How does she get the delicate blend of cardamom and cinnamon?”

You clear your throat, but your voice is still a little husky. “I told you she was a genius. Try the Jalapeno.”

Together you try all the honeys, and Hvitserk comments on the balance of flavors, the texture, and how he would love to use some of them in either the pastries or the drinks at the shop. He also reveals that while they now have some bakers help in the morning, Hvitserk is still the one who recipe tests and makes all the menu decisions.

He puts his hand on your knee. “Stay here for a moment while I talk to Sara? I’ll be right back.” You watch him walk away and stare unabashedly at his ass perfectly hugged by his skinny jeans. He talks to the beekeeper, and you watch them exchange business cards

This day has turned out to be amazing, and you don’t want it to be over. Hvitserk has turned out to be an incredible conversation partner, and you can feel in your gut that the two of you click in a way you haven’t felt in a while.

When he returns, Hvitserk offers you both hands to help you from the bench. You take them, and as soon as you stand up you blurt out, “Come over for dinner tonight?” You wince at your tactlessness, but continue with “I bought so many good ingredients, and it would be an honor to share them with you.”

“I’m at Lothbrothers’ until 7. Can I come by after that?”

“7 is great. What’s your number? I can text you the address.”

You both exchange phones and add the new contact. When he gives yours back, you see he’s put Hvitserk Lothbrok in, but he’s also listed himself as “Hot Barista.” You roll your eyes at him when you look back up, and he throws you a flirty wink before saying goodbye and giving you a kiss on the cheek as well.

After watching him walk away you run back home and start prepping the menu, cleaning your apartment, and making sure you have some good wine to go with the meal.

Read Chapter 2 here.

Tag List: @deans-ch-ch-cherrypie​ @appledressing​

[ihearthes]

Farmers’ Market

Author: @ihearthes Pairing: Harry x y/n Rating: Fluff Word Count: 2.8k

Summer Feeling Challenge sponsored by @helladirections

Vibrant yellows, pinks, greens, and red catch my eye as I take in the variety of fruits and veg in front of me. Wow. How is it possible to have this much beautiful fresh produce in one spot? Placing the essential ingredients for my favorite salad in a basket, I approach the counter. Having ridden a bicycle to the market, I’m fairly confident it will all fit in my knapsack for the return to my flat. 

Hearing his voice causes my entire body to freeze. Well, not completely because my heart is like a wild animal trying to break free from captivity. Regular beats, steady, but louder than my friend Steph had been at his concert in Philly. 

“Hi, I’m looking for some kale, and you don’t seem to have any,” His voice is as deep as the grooves in one of the gravel roads back home in Springfield, and the shiver that travels up my spine is a violent and silent storm. 

Shit. Had I taken the last of the kale? Maybe I can surreptitiously put it back so he doesn’t notice? Wait just a doggone minute! Why the fuck should I give up my kale? Just because he’s my favorite musician in the whole world and he’s somehow standing at the very same green-grocer’s as I am? That makes zero sense. 

A statue, I debate my options. 

Buy my produce and leave before he notices me. But then he might realize that I’ve taken the last of the kale. 

Put the kale back and choose spinach instead? My strawberry salad will taste lovely with spinach. But it truly is best with kale. 

Wait until he leaves and hope he doesn’t spy the kale in my basket? Suddenly, I’ve got the urge to pee. What if he’s here for a long time? 

Put on my sexy voice and offer to share my kale salad with him? This option causes me to smirk while my tummy resembles a popcorn popper with kernels scattering in every direction. Stepping to the counter, I quickly throw my items at the woman while he’s engaged in conversation with a different clerk. 

“That’ll be £14.35,” the woman says, and I withdraw a £20 note, quickly passing it to her, holding my breath that I can escape before he approaches. Not daring to look backwards, I squeeze my change in my fist as I rush to fit in with the crowd strolling the Parliament Hill Farmers’ Market. It’s not until I’m at the end of the stalls and near my chained bicycle that I slow down, breathe, and risk a glance behind me. 

“What did you think? He was going to chase you down and tackle you for the kale?” Steph screams at me through the phone. Naturally she had been my first call as soon as I arrived back at the flat my company had rented for the duration of this London business trip. 

“I didn’t know, Steph! It’s like sixty degrees out there, and I’m sweating like I’ve just run a marathon in ninety-degree heat.” Removing the items from my knapsack, I wash them, laying them out to dry on a towel. Using my fingers, I pull my shirt away from my chest and shake it to allow air to flow better. 

“You’re the only person I know who can meet Harry fucking Styles on her first trip to the farmers’ market! And you’re deffo the only one who would turn and run away! How did he look? What was he wearing?” Her words are BB pellets like my brothers used to shoot at cans back home. 

My words are quiet and stutter as they emerge like a new butterfly from a cocoon. “I didn’t look.”

“WAIT JUST ONE GODDAMNED MINUTE! What do you mean? How could you not look?” Her volume has increased to the level that I might need to remove my Airpods so as to not damage my ears. Then her voice lowers. “What if it wasn’t him?”

Shit. I hadn’t considered that. “No. It was definitely him. Come on. How many times have I listened to his voice?”

“Maybe it was just the British accent.”

“Steph, I’m in London. Everyone has a British accent. I’m telling you. It was him.”

My best friend sighs. “Okay. I believe you. The fact that he was right there, though, and you didn’t say or do anything…” 

“I got the hell out of there. What do you mean I didn’t do anything?”

“Maybe you’ll see him next week. Will you talk to him?”

A soft smile crosses my lips. “Nope. Come on, Steph. You and I have always had a pact that we wouldn’t bother him if we saw him in the wild, and I’m sticking with that.”

----------

“My boss and his wife are coming by tonight, so I want to put together a fruit and cheese plate.” I tell the vendor at Bath Soft Cheese. “Can you give me some suggestions?”

“Oh. I can!” A voice next to me says, and I’m a rigid piece of lumber. What are the fucking odds? Shit. 

“Thanks, Harry,” the gentleman at the table says. “I’m going to help this couple.” With that, I’m left alone. 

Carefully, I swivel my neck to make sure I’ve not lost my mind -- or the plot as my colleagues might say. But no. It’s him. Definitely him. 

I drink him in. Wearing a hoodie with his own name over the heart and a pair of shorts that are more for walking than jogging, Harry (fucking Styles!) points towards one of the cheeses sitting on the bed of ice. 

“This one is a vegetarian cheese, and it’s my sister’s favorite. Best paired with thin apple slices because they make the cheese with apple cider. So delicious.” He glances at me, and I feel faint from the deep green of his eyes. Fuck. Up close and in person, they’re brilliant. They shine (Shine! Step into the light! Shine! So bright sometimes!), and I have to blink so that I can nod. 

“Awesome. Thanks,” I move to take the cheese. 

“Oh, but this one,” he points to the next one over, “is their Bath Soft, and it’s best served with grapes.” Harry Styles, explaining cheeses like he’s an expert cheesemonger, makes me smile. “Personally, I wouldn’t serve a blue cheese to guests unless you know they like it. So many people take offense to blue cheese.”

“Right? I love blue cheese. Especially in a salad. It’s got that bite to it,” I blurt out, and then clamp my mouth shut as I realize I’ve started to relax in his presence. Which is downright stupid as I might inadvertantly disclose something incriminating. Like how many of his concerts I’ve witnessed live.

“Yes! I’ve got this great kale salad recipe with blue cheese and walnuts!” His excitement is the same as that of a puppy spotting a treat; tail practically wagging the whole backside. 

From deep in my belly I feel the giggle build up, and I fasten both hands solidly over my mouth in a pathetic (and useless) attempt to contain it. 

His joy is contagious, though, and I can’t help myself. “Does it have a balsamic vinegarette? Because I have one that’s so good I can eat it every night for a week. Oh. Never mind. That’s the recipe I have with candied pecans. Not walnuts.”

Holy shit. I’m actually standing in a farmers’ market in London discussing recipes with Harry Styles. Perhaps I’m going to pass out? Or maybe I’m hallucinating? Or dreaming? 

“Candied pecans? Sounds yummy. There’s my friend. Gotta go! You can’t go wrong with those two cheeses I mentioned! And maybe treat yourself to some blue cheese too. Just for you.” He winks with his right eye and flashes the dimple my way before he disappears.

----------

My third week in London, and I climb onto my bicycle a full two hours before the usual time I had traveled to the farmers’ market the last two weeks. My license plate should read “Determined to Dodge” because it’s freaking me out a bit that I’ve seen Harry twice in the same place. And they say lightning doesn’t strike twice. Ha! I’m making sure it doesn’t strike thrice. 

“I’ll take the plain goat’s cheese,” I instruct the vendor, and after money is exchanged, she hands it to me and I move to place it directly into my backpack. After nearly a month, I’ve got the hang of this farmers’ market shopping, it seems, and I’m pleased to have arrived with a set shopping list for the first time. 

“Yum.” Harry’s voice comes over my shoulder, and I’m startled enough to nearly drop the damn cheese. HOW IS HE HERE? “What’s your plan for that?”

“Um,” I bite my lip. “Goat cheese, honey, and fruit crostini.” Feeling emboldened, my lips continue speaking as though this superstar and I are friends, “I’ve been debating the two beekeepers, but I don’t know which has the better honey.”

Today he’s wearing a pair of blue jeans that fit wide on his hips along with a peach button-down shirt and a newsboy cap. “Oh, then I think we should definitely go have a taste at each. My lady?” He holds out his crooked arm, ready for me to take it like we’re in a 1940’s movie. 

What’s even crazier is that I follow his lead and add, “Lead the way, sir.” It’s ridiculously silly. And so much fun. His playful side makes me feel charmed, less like a fan and more like an acquaintance. At the first beekeeper, we each taste the regular blossom honey. 

“Oh, that’s fantastic,” I whisper as I slide the wooden stick across my tongue. 

“Hey, you can’t give in yet. We’ve not tried the other one. We’ll be back,” he says over his shoulder to the vendor as he escorts me away. “Maybe,” he adds once we’re out of hearing, drawing a giggle from me. 

Holy shit. I’m relaxed around Harry Styles. What is happening to me? Boundaries! I need boundaries. 

“Oh, my!” I breathe as we arrive at the Local Honey Man’s booth. “There’s too many options.”

Knowingly, Harry nods. “Indeed there are. So maybe we need to back up. You’re doing plain goat cheese on what kind of crostini?”

“You mean what bread am I using? Oh, I was thinking either a thinly sliced sourdough or a baguette.”

“Mmmm...excellent choice. I can recommend some bread next. What fruit are you planning to use?”

His question makes me laugh involuntarily. The great performer and entertainer Harry Styles is asking me what fruit I want on my crostini? Why?

“Well, I’m thinking it’s that time of year for peaches or nectarines. Either of which would be amazing.” Placing a finger to my chin, I survey him. Fuck. He looks so wonderful. Fresh. Friendly. Not at all like a celebrity. Just a normal Joe -- or Harry -- that one might meet at a farmers’ market on a Saturday morning. As I observe him, I feel myself starting to shed some of the barriers between us. He’s just like me, I think. A food connoisseur. Someone who enjoys the local atmosphere. 

“Oh yes,” he pauses, smacking his lips. “I can taste that now. Okay, so with that combination, I would recommend either the lemon zest infused honey or the British Borage Honey. Personally, I think the cinnamon honey might overpower the flavor of the goat cheese.”

“You know what? I think you’re right. My goal is for all of the local flavors to come through, so perhaps going with a non-flavored honey is the best decision. Thanks, Harry.” And then I freeze again because I know I’ve let my tongue get away with a horrible slip by saying his name. Wanting to cry, I bite my lip and turn to the vendor. With tears in my throat, I ask, “I’ll take a jar of the British Borage please.” 

The merchant wraps it quickly, handing it over in exchange for my money, and I nervously twist towards Harry, expecting his glare over my rudeness. It’s almost like he’s oblivious. As I place the jar of honey in my bag, he grabs my hand. 

“Let’s check out breads!” 

Running behind him, I’m puzzled by what had just occurred. Shouldn’t he be upset? Freaking out? Wondering if I’m a stalker?

“Here’s my recommendation,” he says as we stop at a stall with a sign reading ‘The Flour Station’. They’ve got a wonderfully tangy sourdough baguette. If you slice it thin, then layer on the goat cheese, honey, and finally the peaches, it will be a perfect meal.”

When I request the baguette, the owner nods and wraps it for me. As he hands it over, I turn to Harry and extend my hand. “Thank you for your help, kind sir. I’m confident this will be the most amazing meal.”

Staring at my hand suspiciously, he ignores it. “Nearly lunchtime,” he announces. “Any chance you’ll join me for some Indian food?” With his head, Harry gestures towards the Mumbai Mix stand. 

As I consider the implications, my head starts to move from side to side. Never meet your idols. That’s what the voice in my head whispers. 

“Please?” His eyes take on a look that is as close to begging as I’ve ever seen in any human. “Look. I’ll be honest. These days I don’t meet many fans who would go out of their way to avoid me like you do. Most want to move into my house immediately. It would be nice to extend our time a bit. After all, it’s just a meal in the middle of a crowded London farmers’ market. How scary can it be?”

Blinking, I carefully think about my response, but instead the words that escape are “You knew I was a fan? For how long? And how did you know I was avoiding you?”

“Fair questions. Place your order, and we can talk about the answers over lunch.”

Now my curiosity has been peaked. At the vendor, Harry requests the Dosa Wrap while I order the samosas, and we step to the side while they’re being prepared. 

“That first time.”

“Last week you mean?”

“No, the first time. You remember. At the green-grocer’s.”

My face likely flames red. “You saw me? You noticed me? I didn’t even so much as look at you.”

His hearty laugh makes me tingle. “Noticed you? Of course. You’re gorgeous and golden and stunning. And your American accent grabbed my attention. Why did you run?”

The giggle starts at my toes and bursts forth like a bird flying from a cage. “Um...because I’d taken the last of the kale.”

Resting his hands on his knees, Harry chuckles loudly, drawing the attention of other patrons. As the restauranteur hands over our plates, Harry carries both to a nearby table. 

“And last time? You jumped a mile when I suggested helping you with the cheeses.”

Burying my face in my hands, I groan. “Harrrrrrrryyyyy. Before I came to London for work, I made a promise to my best friend that if I saw you in the wild, I’d leave you alone. So it was quite awkward that you were the one who approached me. And holy hell! How did you know I would be here today at this time? I came early so I could shop before you arrived!”

He picks up his wrap and takes a bite, chewing carefully. Taking guidance from him, I gingerly grasp a samosa and tear into the dough, immediately savoring the potatoes and spices inside. 

“Mmmmm,” I murmur, and my tongue flicks out to rescue a bit of flavor still on my lips. 

“‘In the wild’?” he inquires, and I’m confident the blush now covers my entire body. 

“You know. Like if I saw you at a show or a public event, it would be different. Then I could fangirl and ask for an autograph or a photo or whatever. But at the market, you’re not working. You’re just like everyone else -- shopping.” 

Knowingly, he nods. “I appreciate that. Truly. Not everyone respects my private time. So thank you. But the truth is…” There’s a pause, and I nervously nibble at the samosa in my hand, worried about what he will say next. “...once I noticed you, I couldn’t ignore you.” Clearing his throat, he smiles in a friendly manner. “How did your boss enjoy the cheese and fruit plate?”

“Wonderfully,” I respond, “But not as much as I enjoyed my kale salad with blue cheese, blueberries, strawberries, and candied pecans.” A smile tilts my lips upwards, possibly exposing my own dimple. 

“I’m sure,” he murmurs, “I’d love to taste it sometime. Care to make it for me?”

“Hmmm,” I playfully consider his request. “Are you confident you’d prefer that to goat cheese, honey, and fruit crostini on sourdough baguette? It’s all local.”

A/N:  Thanks for reading. Please consider a reblog if you enjoyed this. 

[jennymanrique]

COVID-19 fuels the threat of global famine

The pandemic has exacerbated food insecurity around the world. The World Food Program is short of resources to alleviate hunger.

Conflicts, climate change and now COVID-19 are the three C’s driving 270 million people to famine in the most impoverished countries in Asia, the Middle East, Africa, Central and Latin America. Officials at the World Food Program (WFP), the hunger relief arm of the United Nations that feeds about a hundred million people each year in some 88 countries, warned that they are running out of resources to meet the demand for staple foods and thus prevent people dying from starvation.

“We are asking globally $13.5 billion for our budget this year, but we forecast being able to raise only about $7.8 billion,” said Steve Taravella, WFP’s senior spokesperson at a briefing organized by Ethnic Media Services on Feb. 26.

Before the pandemic, there were about 135 million people acutely hungry in the world, but the collateral economic impacts of the virus have doubled that number. WFP estimates that in 2021, about 19,000 officials working in developing countries will have to duplicate efforts to serve at least 120 million people, in hardest-hit places like Yemen, South Sudan, Nigeria and Burkina Faso.

“For some years WFP and others working on global hunger were really effective in bringing hunger down to what we hoped would be the zero hunger goal of the UN by 2030. It’s pretty clear now, that’s not going to happen,” Taravella said. “COVID is making the poorest of the world poorer and the hungriest of the world hungrier.”

WFP won the Nobel Peace Prize last year for its efforts to eradicate hunger in areas where natural disasters and conflict have disrupted normal food distribution channels. Areas where bombed roads prevent trucks carrying flour, rice, lentils, peas, cooking oil and salt from getting through. Areas where airstrikes destroy planes carrying dietary supplies. Areas where incessant fighting prevents hungry people from venturing out for food or aid workers from moving safely to provide it, at a time when crops cannot be harvested.

“There have been terrorist acts against villagers and aid workers by Al-Qaeda Al-Shabaab, Boko Haram and ISIS,” Taravella said. Recently, a WFP staff member was killed in the Democratic Republic of the Congo while accompanying the Italian ambassador on a visit to a school feeding site.

WFP provides school meals in the classrooms, helps pregnant women and new mothers to understand nutrition, and supports small farmers to find markets for their produce.

“We work very closely with governments but we see ourselves there only as a temporary band-aid. Our goal is to help build the country’s capacity to manage the programs,” said Taravella.

Although the WFP does not operate food banks in the United States, immigrants in the country have contributed greatly to alleviating hunger in their homelands after natural disasters such as the typhoon that devastated the Philippines or the hurricanes in Central America. But COVID has also impacted remittances.

Devastating hurricanes

“When COVID hit, we were really hoping that the hurricane season will be a quiet one as we had a few years ago, but that was not the case,” said Elio Rujano, communications officer for the WFP’’s regional bureau for Central America and the Caribbean.

The 2020 season produced 30 named storms, of which 13 became hurricanes, six of them devastating in scope. Eta and Iota ravaged areas in Guatemala, Honduras and Nicaragua while tropical storm Amanda hit El Salvador. Since 2014, these countries have already been experiencing prolonged periods of droughts or excessive rains caused by the El Niño phenomenon, both causing the destruction of crops and the livelihood of farmer families.

“In the past we were only focusing on the dry corridor where rural farmers live, but now, because of the pandemic, hunger has expanded to urban areas,” Rujano said from his Panama City office. “50% of the labor in Latin America and Central America is informal labor. People work on the streets, and since they could no longer go out, they couldn’t meet their basic needs.”

Back in 2018, hunger in the region was affecting 2.2 million people and that number is approaching nearly 8 million in 2021.

Here WFP works to support communities to become more resilient to climate change. They teach them to replace the plantation of fragile products such as beans and maize with beekeeping, since honey can be stored for longer periods. They also provide people with cash transfers to buy food at local shops and teach them about nutrition.

Rujano estimates that they could serve up to 2.6 million people this year if they reach $47 millions in donations to reach that population.

Malnourished children in Yemen

Although the situation in Central America is worrying, in places like Yemen where conflict is the main driver of the hunger crisis, the figures are even more chilling. Since the end of 2018, this country has been described as the home of the world’s largest humanitarian crisis. Six years of war between the Houthi rebels who control the north of the country and the nationally recognized government dominating the south, have devastated infrastructure, destroyed agricultural land, eroded government services and left the healthcare system on its knees.

About 4 million people out of a population of 30 have become internal refugees while food prices are on average 140 times higher than before the war.

“The hunger situation right now in Yemen has hit a new peak,” said Annabel Symington, head of communications for the WFP in Yemen. “The forecast for 2021 is that 50,000 people are already living in famine like conditions, another 5 million are at severe risk of falling into famine and about 11 million people are facing crisis levels of food insecurity,” she added.

Famine occurs when malnutrition is so widespread that people are literally starving from lack of access to nutritious regular food.

WFP assists more than 12 million people in Yemen – its world’s largest operation – delivering flour, pulses, oil, sugar and salt, as well as canned goods for those who do not have immediate access to kitchen equipment such as the case of the internal displaced people.

The conflict has contributed to nearly half of all children under the age of 5 in Yemen facing acute malnutrition, which not only affects their physical and cognitive development, but puts them at risk of death. 11.2 million pregnant or breastfeeding mothers are also malnourished and according to Symington these numbers can be an underestimate.

Mothers are resorting to desperate measures to survive: either they eat less to feed their children or they must choose which of their kids eat.

After COVID, death rates skyrocketed, but as the testing capacity is limited, it is unknown for sure how many people contracted the virus. “The lockdown was lifted quite early because people will starve if they stay at home,” Symington said.

“It is clear that peace is what Yemen needs so we can address the food crisis,” she added.

Migrants in India

In India, the country with the highest number of food insecure people due to its large population (1.3 billion inhabitants), the pandemic worsened the living conditions for domestic migrants.

Almost 139 million people move from rural areas to large cities to work in informal jobs in factories or as street vendors. The coronavirus forced them to go back to their villages, and since transportation was not working, they had to move by foot, facing not only long hours of walking but hunger. The pandemic also disrupted the harvesting season in March and April affecting food supply chains.

“Although the restrictions (due to the pandemic) have been eased out and these people came back to the cities, there are very few jobs due to the economic slowdown,” said from New Delhi Parul Sachdeva, country advisor in India for Give2Asia, an NGO that supports grassroots organizations in 23 countries in Asia Pacific.

“Today 8 in 10 people are eating less food than before the pandemic and nearly 1 in 3 people face moderate or severe food insecurity.”

The government approved a package of US $22.6 billion for the distribution of staple foods during four months and cash transfers of $ 500 rupees (US $ 7) for up to three months. But informal workers were left out of the package, forcing civil society organizations to support those returning to their villages with meals, health supplies and shelter.

Organizations like Akshaya Patra distributed 1.8 million meals a day to children across India. GIve2Asia is now working on economic rehabilitation through training and input costs for agriculture.

“These are the kind of activities we wish to promote,” Sachdeva added. “I think they provide some kind of solution for livelihood regeneration in a country like ours,” she concluded.

You can donate to WFP here or via the Share the Meal app

Originally published here

Want to read this piece in Spanish? Click here

[babbushka]

G prompt with my sweet southern teddy bear Clyde. Thanks! 💕

Thank you for requesting this dear anon! I hope you enjoy it :) 

Word count: 1500 

Warnings: none

Sunday mornings were usuallypretty lazy for you and Clyde. After having a long Friday and Saturday at thebar, your man tended to want nothing more than to hang around the house, movingas smooth and slow as molasses. Occasionally though, he got a spark of energy,and would wake you up early with kisses all over any exposed skin that peekedout from under the covers, asking if you’d like to go on some small adventurewith him. You always said yes, eager to do anything with your big teddy bear ofa husband.

Today’s particular adventure wasin the form of the Boone County Farmer’s Market, and it bein’ the first Sundayof the month, they were making a great big deal about themselves. Clyde hadseen the fliers, all sorts of fresh fruits and vegetables were for sale, but sowere other things, like art and jewelry and books. You had agreed, and the twoof you drove down to the park where the market was set up, walking down the grassylanes arm in arm.

It was chilly out, the effects ofwinter still hanging around the air. Still, people were out and enjoyingthemselves.

“I’ve never seen the market thisbusy.” You remarked, happy to see all the small local vendors having a line ofat least three or four people waiting to look in their little stand to surveytheir goods.

“Looks like them fliers do apretty good job.” Clyde responded with a smile.

There were people of all ages atthe market; from elderly folks admiring handmade quilts, all the way down tolittle kids enjoying small apple dumplings and running around in the grass. Themarket had more stands today than you remembered, and you were already mentallychecking off which ones you wanted to revisit on your way back to the car.

“Anything striking your fancy?” Youasked Clyde with a soft smile, who was deep in thought, as always.

“Yeah actually,” He said, lookingdown at you with a hint of an idea behind his eyes, “I was thinkin’ about maybestockin’ some smaller name brews in the bar. Give folks the option to drinksomethin’ a lil more local.”

“I think that’s a great idea!” Youexclaimed, making him grin. Clyde always had great ideas, sometimes he justneeded a little encouragement, and you were always happy to provide that forhim when he was feeling doubtful. “Why don’t you go talk to those nice fellas,and I’ll pick up some veggies for dinner?”

There was a booth for one of themore well known craft breweries in the area. Like with the other tents, therewere people milling around the place, happily taking an excuse to drink beer atnine in the morning. The folks at the booth were friendly looking and young,and Clyde immediately felt a bit anxious at the thought of going over byhimself.

“Aw sweetheart do ya have’ta leaveme?” He asked, tightening his grip subconsciously on your arm.

“I won’t be long, I promise.” Youkissed his cheek, “Besides, I can’t have you being distracted by me while you’retrying to do business.”

You made a good point – if youwere there he’d probably wind up starin’ at your pretty smile the whole time.

“Alright.” Clyde relentedfinally, kissing you chastely before releasing your arm. “Can you make sure toget a lot of carrots?” He asked, hopeful. He loved carrots and he knew thatthey had to have been a good deal bein’ at the market, or at least better thanthe Grocery Castle’s prices.

“Anything for you honey.” You nodded,before giving his gloved hand a reassuring squeeze and walking down to theproduce tents.

Clyde watched you go for a littlewhile, until he couldn’t see you anymore. Once you were officially out of hisline of sight, he took a deep breath of courage and approached the brewerytent.

“G’mornin’ Clyde!” One of the menat the table greeted him with a happy wave. The other man was busy with bottlingup some orders, but he too greeted Clyde from the back of the tent.

Clyde didn’t realize it from faraway, but knew the one who was at the table. Jack always came into Duck Tape onWednesday nights with his work buddies as a way to drink something other thanhis own brand. He was respectful, and always good for conversation, even aboutthe littlest things. Clyde liked him a lot actually, he was a vet too after havingserved in the Air Force. The two got along well.

“Morning Jack, hey Billy. Businessgoin’ well?” Clyde asked with a smile.

“You bet! Care for a sample?” Jackoffered him a red plastic cup about half full with dark beer.

“Yes please.” Clyde gratefullytook the cup in his good hand, bringing it up to his lips. He was pleasantlysurprised to discover that it was just as good as he had hoped, warming him fromthe inside as he drank, and he said as much. “Damn, this stuff’s pretty good.”

“You think so?” Jack asked withwide eyes. “That means the world comin’ from you.”

Jack had often talked aboutexpanding the brand to have his own bar, but the money just wasn’t there yet asit was still pretty small. He and Clyde talked at length about what it was likerunning such an establishment, and Jack had always looked up to Clyde –somethin’ that didn’t happen very often.

“I was thinkin’ about offeringsome more locally made drinks at the bar, was wondering if maybe y’all would beinterested in being the first name on the menu.” He said, and he could tell bythe look on both the young men’s faces that they were more than willing topartner up.

You found Clyde wandering around,looking for you not too much later. You admired him from afar, he always lookedgood but something about being out in the fresh air, even bundled up in hisjacket as he was, made you want to climb him like a tree. The way his sweet assfit perfectly into his jeans? You were a goner.

“Hey there handsome.” You said, biglinen tote bags slung over your shoulders with all sorts of fun goodies fromthe stands.

You saw Clyde was holding somethingin his good hand, a beautiful bouquet of a half-dozen lilies. They looked likethey had just bloomed, bright and creamy white.

“These are for you.” He said,taking the heavy tote bags from you and carrying them himself so you only hadto hold the flowers.

“For me?” You grinned, smellingthem. Oh how you loved the smell of fresh flowers. “Thank you honey, they’rebeautiful.” You pursed your lips, asking for a kiss, and smiled against hislips when he eagerly obliged.

“You deserve all the beautifulthings.” He said shyly, offering you his metal arm. You happily wound your ownaround it, sticking close to your man as you two made your way down the grassylanes back to the car.

“That’s why I’m with you.” Younodded in agreement.

After all these years, he stilldidn’t take compliments very well, and burned bright red at your sweet words.

“Baby you’re makin’ me blush.” Hemumbled, grateful for his baseball cap to shield his face from any onlookers.

“I love when you blush.” You pointedout, thinking how handsome he looked.

You never in your life would haveimagined that the incredible Clyde Logan would one day be your man, that you’dbe hangin’ off his arm for the whole town to see how in love you were. Younever dreamed that he’d buy you flowers and kiss you sweetly – he was tooperfect to think he could ever be yours. 

Yet on days like this, walking armin arm with him, his gentlemanly self insisting on carrying the bags, it wasnever more real. He was so kind, and so funny in his dry kind of way, and bigand tall and strong and muscular…

“What are you thinkin’ about?” Clydeasked with an amused smile. It wasn’t often that he was the one to ask thatquestion, usually you were vocal about all your thoughts and feelings.

“Nothin’.” It was your turn toblush, embarrassed that you’d been caught.

“(Y/N) I know that look in yereye.” Clyde teased, bumping his hip into your side and making you laugh. “Goahead and say exactly what’s on yer mind right now.”

“I want to go home, put thisproduce away, and then get you naked so I can ride those big strong hips ofyours.” You said with a bit of a laugh when his face went bright red, clearlythat hadn’t been what he was expecting.

“Oh.” He stopped walking, right in the middle of the lane, peoplemoving around the two of you like water around a stone. He blinked, immediatelyconsumed with need.

“Sometimes I forget how big youare, how sturdy.” You said, making him swallow hard.

“We gotta go right now.” Hedeclared, taking your hand and pulling you in the direction of the car.

“You’re the one who asked!” You laughed.

He didn’t give you any time to tease him more onceyou got in the car, kissing you long and hard before speedinghome, eager to spend the rest of his Sunday in bed with you. 

Tagging some pals! :) As always, if you’d like to be added or taken off the list please just shoot me a message!  @fullofbees @spinebarrel @oh-adam @dreamboatdriver @bad–bad–man @thecurlycaptain @bourbonboredom @driverficarchive @aweirdlookingtree @rosalynbair @redhairedfeistynerd @adamsnackdriver @glitzescape @arwarz @adamsnacc-kler

[naturecoaster]

Volunteer Group reaps a Spiritual Harvest

What is the Hernando County Growers Association? It's not a what as much as it's “Who.” It's Homosassa hydroponic farmer George Gifford helping James Tremblay pick out some eggplant. It's midwife Michelle Hale conducting classes at the Little Rock Cannery, where folks can learn about cooking, canning and handling preserves so “people can make the most of their fresh foods.” It's volunteer Mike Sundquist, owner of Nature Coast Seafood, putting in hours running the General Store. And it's Luisa Palacio and Olga Correa of Tampa purchasing fresh quail eggs and an organic ribeye steak after an afternoon at the Weeki Wachee Springs State Park. “It's our first time here; it's really nice, we'll be back,” Palacio said. It really all began five years ago. The year was 2016, and Michael Defelice had it all. Almost. With a loving wife, a house full of healthy children, and a sizable farm in Hernando County, who could want more? He even had some financial stability from disability benefits he receives for 12 years in the U.S. Army Reserve and National Guard, including stretches in the forward combat zones of Iraq and Afghanistan. But Michael wanted more, to give something back, something significant. Olga Correa (far left) and Luisa Palacio (center) purchase fresh produce from cashier Mike Sundquist at the Little Rock Cannery. Image by Kent Smith. “I've gotten a lot of benefits in my life from this country, and it was important for me to return something to it. I didn't want to just sit around and collect a paycheck,” he said. “I was taking care of my family, but I wasn't working for the greater good. I felt a vacuum after the army.” After he retired from the military in 2016, Defelice learned about a Jacksonville-based program called Veterans Farmers run by Matthew Burke designed to teach vets about farming as rehabilitation from the stress of active duty. His interest in agriculture was also cultivated by the Farmer Veteran Coalition, which offers certification by a program called Homegrown for Heroes. Giving Back while learning to Farm Defelice admits that when he bought his farm, “I couldn't grow weeds in my yard, so I picked a lot of brains and talked to people.” One of them was Director Stacy Strickland of the University of Florida, Institute of  Agricultural Sciences Extension; another was Director Mike Walker of the Brooksville Parks and Recreation Department, who invited Defelice to take part in the Brooksville Farmers Market. George Gifford helps James Tremblay choose a fresh eggplant at the Farmer's Market located outside the Little Rock Cannery (15487 Citrus Way, in Brooksville). The Farmer's Market is held Tuesday-Sunday. Image by Kent Smith. He also made a vital volunteer contact in 2018 named Angela Okrasinski, who has worked shoulder-to-shoulder with Defelice on bringing their shared vision to fruition: Bringing local fresh food producers and consumers together so that area residents could eat better and farmers could develop more markets for their goods. Okrasinski owns a local farm that includes fruit trees and chickens. At the time she met Defelice three years ago she was involved in Hernando's Farmers Market, where she served as the volunteer vendor manager. In that capacity she had meetings with local groups that aimed to expand the customer base and network growers with area restaurants. Networking Local Farmers with Customers “Local producers needed more customers,” Defelice said. He stated consumers also needed help because in 2017 some 40 percent of county residents were below the poverty level and 26 percent received food assistance. Fresh, locally grown produce is available at the Farmer's Market. Image courtesy of The Veggie Guyz. This demand triggered the location of the Hernando County Growers Association, Inc. (hernandogrowers.org) to the Little Rock Cannery at 15487 Citrus Way northwest of Brooksville at U.S. Route 98. A non-profit, all-volunteer growers cooperative, this group tackled two enterprises, the Little Rock Cannery and the Brooksville Farmers Market. In 2020, the association reopened the Little Rock Cannery/Library and General Store at 15487 Citrus Way north of Brooksville through a 10-year lease with the owner, Hernando County. Built in the 1930s, this unique facility offers classes in canning, preserves, and cooking in a large, well-equipped kitchen. A commercial canning kitchen is part of the historic Little Rock Cannery. Classes are held monthly to teach residents and visitors how to prepare and preserve fresh foods. Image by Kent Smith. The general store there offers many varied local items like fresh seafood, beef, venison, alligator, and pork from Florida. Fresh Meat along with honey, jewelry, pottery, and special soaps. Call 352-270-3071 for details. The store is open Tuesday-Sunday 11 a.m.-4 p.m. A General Store and Farmers Market serve the Community The Brooksville Farmers Market has at least one vendor open each Sunday 11 a.m.-4 p.m. and Tuesday-Friday 11 a.m.-5 p.m. at the cannery. The outdoor market enables local farmers to sell their produce or items they've purchased from area growers fresh off the vine. Related efforts include the Farm to School and Farm to Restaurant initiatives that place area-grown products in this market. These efforts embrace a number of related programs, like the Senior Farmers Market Nutrition Program administered by the Florida Department of Elder Affairs, which started getting food to low-income seniors countywide two years ago. The growers association also works with the Fresh Access Bucks and Feeding Florida initiatives to help farmers with organic growing methods and delivery of healthier food to consumers through assistance earmarked only for Florida fresh produce. The general store there offers many varied local items like fresh seafood, beef, venison, alligator, and pork from Florida. Fresh Meat along with honey, jewelry, pottery, and special soaps. Image by Kent Smith. “We're creating a commercial kitchen at the cannery to help local cottage-food industries by opening outlets for them,” Okrasinski noted. “Now they can sell food from a local incorporated business.” Of course, all the programs follow food-safety regulations from government health agencies that apply to them. Defelice and Okrasinski deflect credit for their civic philanthropy: “The entire thing was done in partnership with local and state officials, including Brooksville Main Street, the City of Brooksville, the Board of County Commissioners, and the Florida Department of Health,” Defelice explained. “It's not just me...Besides all the public and private agencies and programs involved, even my wife and my mother have worked really hard on this. I've had so much help." “Now any non-profit community group can be hosted by us,” he noted. Local Growers provide Fresh Food “People move here and don't understand because you never get these things in the city. You have to get out to find fresh, local products,” Okrasinski stated of their focus. “There's a lot of local farmers in Hernando County...that are under-appreciated. That's how we eat.” Fresh fruits and veggies for sale in the onsite store. Image by Kent Smith. The growers association is about networking local farmers with consumers and other entities like schools and restaurants to fuel the area's economic engine. For instance, Gifford has a hydroponics farm in Homosasssa, but today he is selling produce at the market that he picked up from Dade City farmers: “Yes, I'm the middle man.” An All-Volunteer Organization provides Opportunities Besides the health and economic benefits, the growers association and related programs also yield a spiritual harvest: Everyone who makes these things happen are volunteers, and all the money from sales go to defray costs or directly into the pockets of local producers and cottage industries. If Defelice is the founder of this civic movement, Okrasinski typifies the future. Last April she was chosen to succeed him as president of the Growers Association, along with a new board of directors formed to guide all the organizations and events. Fresh honey, boutique, locally-crafted items, and fresh, locally-grown fruits and vegetables are available in the general store Tuesday through Sunday 11 am - 4 pm. Here Kathy Stevens of Weeki Wachee is purchasing some fresh vegetables from Mike Sundquist. Image by Kent Smith. “Our plan now is to promote local small businesses and growers. We can help them sell products and teach people how to can foods and make better use of them,” she said. Shopping Local benefits All - better Taste, better Nutrition, better Relationships and keeping the Profits in our Community “Instead of going to big supermarkets they can go straight to local farms and producers; in fact, Publix buys from local growers in Florida,” Okrasinski said. She added supermarkets benefit from selling local products because they offer significantly better taste and nutrition than standard fare at very little additional cost: “Also, the money stays here...Ask yourself, 'Is it worth it?'” “It's an investment my family thought was valuable,” Defelice mused of his work. “People come from Orlando and all over to participate in these events...They need to escape urban areas and visit country farms, become aware of what's around them...What we're doing also has an impact with tourist dollars here.” Evidence of this was walking through the General Store while he spoke: A Massachusetts “snowbird”, Weeki Wachee resident Kathy Stevens was using Fresh Access food dollars to buy healthy fare while saving money at the same time. “We love this place,” she said. “It's worth the ride.” Read the full article

[casandpuppies]

October Destiel AU Challenge: Day 13 - Would You Like to Buy Some Honey?

31 Days of Destiel Drabbles: Day 21 Day 13 - Farmer’s Market

Of all the places that Dean wants to be on a Saturday morning, this place is just about last on the list. For starters, it’s nine o’ clock and he doesn’t have to work today, so he could still be sleeping right now. Hell, if he’s going to be awake anyway, he’d almost rather be at work. At least he enjoys working on cars.

This…this is a different story entirely. He eyes the scene in front of him with suspicion. There’s vendors everywhere and far more people than Dean thinks is reasonable for what’s basically a glorified grocery store. A group of people picks that moment to pass by them, nearly running him over in the process. Looks to be the rich, hipster type. Same as probably literally everyone here, because who else would spend this much money on goddamn vegetables? He scowls at them and then turns the look on Sam. Sam, the whole reason he’s out of bed and here this early in the morning on a precious day off.

“There’s supermarkets for a reason, Sam.”

Sam just gives Dean one of his patented you uncultured swine how are we even related looks. “Yeah, but farmer’s markets are better, because all the stuff is fresh and local and handmade and you can’t get that at Walmart. It’s better for you, it tastes better, and it supports the local economy.”

In response, Dean rolls his eyes and makes an unconvinced grunt. “Okay, I get it, you’re a tree-hugging hippy, but the food at real stores tastes fine, hasn’t killed me yet, and it doesn’t cost half my paycheck.”

“You didn’t have to come with me,” Sam says in that passive-aggressive tone of his. Like Dean actually had a choice in the matter. Like he chose to come of his own free will. Like Dean’s constitution is any match for Sam’s puppy eyes and incessant pleading, even after all these years. Especially when he had to go and involve his ridiculous and disgusting crush on Eileen and then proceed to stroke Dean’s ego by complimenting his cooking skills. So of course Dean is going to help his little brother impress Eileen by helping him cook an epic dinner for their weekly get-together. And if that means Sam wants to cook with all this fancy, organic crap, then Dean will grin and bear it. Doesn’t mean he has to like it, though.

“I was promised pie,” Dean replies skeptically, because he sure as hell doesn’t see any pie so far. “Of course I had to come if there’s pie involved.”

Sam makes an annoyed huffing sound. “You’ll get your pie,” he says, beckoning Dean forward. “Now come on, you’re the one who insisted I shouldn’t be let near a kitchen, so help me pick stuff.”

Dean sighs, but follows after Sam, anyway. It’s going to be a long day.

--

Sam may be right to some extent when he talks about how Dean is the one with all the natural talent in the kitchen, but even he can only do so much when he’s never even heard of half of this shit, before. What even is arugula? It sounds like a Harry Potter spell.

Although, he has to admit that he’s seen some pretty nice stuff. Maybe not so superior in quality that he’d come all the way across town and pay twice as much, but still. He’s snatched up some nice lettuce and tomatoes because that stuff always goes good on burgers and he’s still hoping he might convince Sam to let him make his famous burgers for dinner.

But he still stands by his thought that a farmer’s market is a hipster’s wet dream. Not only are there countless stands with produce and nuts and other foods, but he’s seen several vendors selling those hippie bags and paintings and even some hats, to name a few of the crafts. He doesn’t keep up with what kids do these days, but he can imagine this is the kind of place the kids might “Instagram” about. It’s…kind of disgustingly cute, if he’s being honest.

Still no pie though. Maybe he’s supposed to buy apples or pecans or whatever and make his own pie, but he feels that’s definitely cheating the rules and he doesn’t intend to let Sam get away with that.

It’s been about half an hour since he got separated from Sam, and he never imagined this place would be big enough that finding a giant like his brother would be an issue. Somehow, he has a feeling Sam’s avoiding him on purpose, because Sam is a big nerd who’s probably having the time of his life here.

“Can I help you find something?” a deep voice calls out to him, making Dean realize he’s been standing in front of this tent without moving for longer than is probably socially acceptable. Turning towards the voice, he sees a dark-haired man sitting under a yellow awning, and regarding him with a pleasant smile and curious, blue eyes. He’s actually young, and pretty damn good-looking, if Dean does say so himself, which kind of breaks his (admittedly unfair and untrue) stereotype of all these vendors being old farmers and lonely, rich housewives. At least he doesn’t look one of these new-age hippie types.

Dean clears his throat, embarrassed to be caught standing around like an idiot. “Nah, man, just looking for my brother. He dragged me here and sent me on a mission to help him find the perfect ingredients for a dinner he wants to make to impress his girlfriend. And he ran away from me, and now I kinda have no idea what I’m doing.” Why on earth he feels compelled to overshare is beyond him, but fortunately the guy just nods along like he’s interested, saving Dean some degree of awkwardness, and then he smiles.

“Well, if you’re at a loss for ingredients, I could suggest something,” he says, gesturing to the table in front of him, “but you might think it big-headed of me.”

Only now does Dean take the time to actually look and see what this guy’s selling. He doesn’t seem like the super artsy and crafty kind of guy, but he doesn’t necessarily seem like a farmer, either. Of course, in all fairness, there’s not a specific “type” these kinds of people have to fit into, so Dean can’t really judge by looks alone.

Turns out, there’s a whole army of jars, arranged in a few neat little lines along the table, from bigger sizes in the back to smaller sizes in the front. Each jar is filled with a thick amber liquid, which Dean recognizes after a moment.

“Honey?” He raises an eyebrow. The label reads ‘Castiel Novak Apiaries,’ and has a phone number and address written underneath, with a little cartoon bee drawn off to the side. “You made all this?”

The man—Castiel or Casteel or however the hell he pronounces it—chuckles. “Well, technically, I didn’t make it. The bees get the credit for that. I just harvested it. But yes, I’m Castiel, which is what I assume you were getting at.” He sticks his hand out across the table in kind of an awkward motion.

“Of course.” Dean snorts, but takes the offered hand and shakes it. “Dean. And as tempting as it is, I don’t think my brother would appreciate me coming back with nothing but honey. Can’t really do much with it, you know?”

Castiel tilts his head and gives Dean what can only be described as a challenging look. “On the contrary. I’m told my honey makes very good apple pies.”

He perks up at the mention of pie. “Now you’re just trying to bribe me, I swear.”

Castiel grins and leans forward, resting his elbows on the table, before letting his eyes very obviously rove over Dean’s body. “You look like the kind of guy who appreciates pie.”

“So you are trying to bribe me.” If Dean didn’t know any better, he’d say that was a flirtatious remark. Not that he’s opposed to the idea, of course, but why would this guy even be interested?

Castiel shrugs innocently. “I am trying to sell a commodity, here. Is it working, or do I need to discuss other benefits of honey?” Okay, that was definitely an attempt at flirting.

Dean tries to resist the urge to roll his eyes. So maybe the guy isn’t a hippie or hipster or an old farmer, but he is kind of weird. Weird in an awkward, dorky way. Weird in an almost endearing way. He leans closer to the table and picks up one of the jars, turning it over in his hands. He decides to try his own form of Winchester charm and see how that does. “I don’t know, man, the mention of pie has almost got me sold, but how do I know you’re telling the truth? You don’t have any pie to prove it.”

There’s a beat of silence, then Castiel raises an eyebrow and the corner of his lips pull up into a little smile. He crosses his arms. “I suppose I’ll just have to make you one.”

Dean mirrors Castiel’s smile, and his eyes are probably lighting up at the prospect of a maybe-date and pie. “Oh, is that so? You’re quite the dedicated salesman.”

By the time Sam finally finds Dean, Dean’s gotten a number, a time and place, and another probably addition to their family dinners in the future. Sam spends the rest of the day bemoaning Dean’s ability to forget what he’s supposed to be doing in favor of picking up a hot guy or girl at any chance he gets. Dean know that Sam isn’t mad, though, because it turns out that Castiel—or Cas, as Dean finds out he prefers—is actually a damn good cook.

[allaboutthecurry]

Disclaimer: This is a loooooooooong post, if you just want the recipe, just skip to the end:) 

It’s been forever since I’ve posted a recipe here. I’ve been trying and experimenting many recipes and small projects to share with you guys. Today, I’m going to share one of my mini-projects that I did a couple of days ago. It’s a recipe for Fig Jam. A thick, spicy Fig Jam.

I love jams-homemade or store bought. I like the whole idea of preserving fruit and vegetables to sustain their shelf life. So, essentially, you can preserve something that’s seasonal and enjoy it the whole year round. And if it’s homemade-what could be better, right? A commercial jam has so many ingredients that are not natural, that only mimic natural flavours. This jam is all natural!

The idea to make this jam came from a trip to a local market in Toronto. I’ve been wanting to visit local markets around me (Mississauga) and Toronto for a very long time, somehow it dint happen until last week.

We usually get our groceries from nearby supermarkets and Asian stores etc. You pick what you want, head to the payment counter, pay for your goods and that’s it. It’s not like an open, bustling farmers market. I for one love the whole idea of markets-the open shops, the food displays, people talking, the whole energy, I love it. It reminds me of back home, where people, until sometime ago, shopped locally, from street vendors. Whether it’s fruits, veggies, fish or meat, we bought locally.  So, when I got the chance, I thoroughly enjoyed my little trip to the farmers market. I picked these gorgeous brown turkey figs from a lovely Italian farmer there.

Fresh Produce

Summer bounty

My favourite

You know growing up, I have so many memories of accompanying my mom to the local fish market. She bought fish from the local fisher women every week, she was friendly, chirpy and chatty with most of them. But, she had her favourites (of course!), and over the course of years, they formed a food-relationship of sorts. I’m not sure if they knew each other’s names, but every time we went to the market, my mom would look for them and they would quickly call out to her, waving at her, to show what they were selling that day.

Even long after she passed away, those women would mention her to my dad, when he went to buy fish. That one-one relationship with the vendors is so great, it’s really basic, you get to know what you are buying, from whom, like it’s meant to be. There is beauty in knowing the details.

So, anyway, coming back to my visit to St. Lawrence market, I approached the vendor selling these amazing Brown Turkey figs and I enquired about it. I asked him if these would be good for baking and he was quick to reply that these were too good to be cooked with. He said, he was Italian and in Italy when they were in season, he would just enjoy them fresh. Or use it in jams/jellies to make them last longer. So, while I enjoyed most of them fresh, I did make jam with the remaining ones.

I made this Fig jam a little spicy- I used the tiniest pinch of clove to give the jam a nice heat and flavour. I added a nice dose of ginger too. I loved it!

So, this is how I made a small batch, thats a small jar (used up in a week)

you will need:

fresh figs- 150 grams, washed, dried and quartered

sugar- 4 tbsp

honey- 4 tbsp

ginger- 1 inch, grated

clove powder- a tiny pinch (optional)

lemon juice- 1-2 tbsp (optional-I didn’t use it)

Procedure:

Prep the figs- wash the figs well to remove any dirt. Dry them with a clean cloth and quarter them or chop them roughly. If you like a smooth jam, cut the figs into smaller pieces, if you like the jam chunky, then cut them into bigger pieces.

In a saucepan, add the figs, sugar and honey and place it on medium heat.

As the sugar dissolves and the figs become soft, you will see some liquid. Keep stirring to avoid burning. Continue stirring for 5 minutes.

Add the grated ginger and clove powder to the pan, mix well. The consistency will start getting ‘jammy’. Lower the heat and test for consistency on cold plate. (to test-place a plate in the freezer for 5 minutes, when the fig mixture starts getting jammy, pour a bit of that mixture on the cold plate. Hold the plate vertical and try to wipe the mixture through the middle. If there is a clean swipe with both sides intact, then its the right consistency. If the mixture slides, then it probably will need more time.

Since, this is a small amount of figs to make jam, it won’t take long to get the jammy consistency, so start checking after 8 minutes. if you heat it longer, the jam will harden.

When the jam is ready, transfer it to a clean, sterilized container while it’s still hot. When it’s a little cooler, secure with a lid. Enjoy your delicious jam!

  Since, the sugar content is high, this jam can be refrigerated for about 2 months in a clean, sterilized bottle or container.

Please try this recipe and let me know if you like it.

Thanks,

Susan

P.S: if you are wondering why this recipe does not call for pectin, the reason is that, the jam is thick naturally

anyway, so no need of extra thickening agents.

  Disclaimer: This is a loooooooooong post, if you just want the recipe, just skip to the end:) 

[artsoccupychi]

Healthiest Smoothie Recipes for Each Season of the Year

In this article:

Benefits of Eating Seasonally

The Healthiest Smoothie Recipes for Each Season of the Year

Spring

Summer

Fall

Winter

Smoothies are so versatile! There are so many ways to make them, so many delicious combinations of foods to include.

I drink at least a quart of green smoothie a day, every day of the year, and wanted to share with you why I take care to use seasonal ingredients when possible.

I’ll also share my favorite healthiest smoothie recipes for each season of the year!

Benefits of Eating Seasonally

Green smoothies are my favorite way to get 10-15 servings of fruits and vegetables into a single meal–a feat that would have you chewing forever if you ate them separately or in salad!

And you can ramp up the already massive nutrition–and reap a number of other benefits–by paying attention to the time of year you’re eating certain foods, especially those grown locally. This practice also lines up with the ayurvedic principle that we are genetically programmed to need and respond to the foods grown in that season.

Visiting farmers’ markets is a great way to find ingredients for healthy smoothie recipes.

The benefits of eating seasonally include:

More nutrient value.

Visit your local farmers market or search in Google to figure out which fruits and vegetables are currently in season when you’re planning out your recipes. This Seasonal Food Guide is a great resource where you can plug in your location info and find out what’s growing near you. (Note that some of us in cold climates don’t have anything growing near us 6-9 months of the year. For us, what’s growing elsewhere in the world, but available to us, is what to focus on.)

When food is in season, it’s much more available to find locally––not just from farmers, but at the grocery store, too. Oftentimes food has to travel long distances before it reaches the produce section at the supermarket, and in the time from when it’s harvested to when it gets to your plate, its nutrients have been depleted.

Local food, of course, doesn’t have to travel far, so you can get it while it’s still nice and fresh.

Better flavor and texture.

Think about tomatoes in January vs. fresh-picked tomatoes in July––the flavor is unmatched in the summer. Same with fresh berries; have you ever tasted a blueberry while snow was on the ground? It’s usually gritty and unappealing.

Crops that have been allowed to ripen naturally taste infinitely better than those that have been picked unripe. When fruits and vegetables are picked before they are ready, they are chilled during transportation and then ripened artificially with chemical gases, and this process used to transport product internationally affects the flavor and texture.

Less expensive.

Out-of-season fruits and vegetables are priced high because of how far they have to travel, the storage they require, and their limited availability. It’s not uncommon to see a pint of organic berries cost upwards of $10 in the winter. When produce is in high supply locally, the cost goes down, and we can enjoy healthy meals in abundance, even on a budget.

Reduced exposure to toxins.

Small, local farmers often use organic practices, but may not be labeled organic if the cost of the certification is higher than they can afford. When you buy in season and locally, you can chat with vendors at farmers markets to see what kinds of pesticides, insecticides, and/or herbicides they are using.

Traces of pesticides and other chemicals on your food don’t belong in a healthy smoothie.

Out-of-season produce generally has to come from other countries with a different climate, and getting answers about how the food is grown is nearly impossible. If the farms are overseas, pesticide usage may be regulated differently than it is in the US. While many European countries, like Sweden and Finland, have banned certain chemicals or GMOs, others have more lax guidelines. Many foods have to be irradiated, as well, on their way into the US.

The only way to know about potential toxins with more certainty is to talk to local sellers when you’re buying seasonal foods from them.

[Related article: What Does Organic Mean? (And Should I Pay More For It Or Not?)]

Better for the environment.

Supporting local farmers isn’t just great for the local economy, but it supports a better environment for all. Buying local means you’re not supporting the transportation, refrigeration, storage, and other needs of out-of-season goods, which has financial costs as well as fuel and energy costs.

The Healthiest Smoothie Recipes for Each Season of the Year

Now that you know why it’s important to eat seasonally and more locally, here are a few smoothie recipes that capitalize on the foods that are ripe during each season.  I developed these recipes while I was raising my family, so the yield is larger than just one smoothie, making them great for sharing or for make-ahead meal prep.

Your seasonal foods may change depending where you are in the world, of course. You’ll notice that in the following recipes, not every ingredient will always be a seasonal or locally-available one, but the primary focus ingredients are seasonal for most of the U.S.

Spring

Springtime ingredients give smoothies a fresh and exciting taste.

This is the time of year when everything’s in bloom, many fruits and vegetables begin to become available and we have plenty of new greens to choose from in our smoothie recipes.

Carroty Concoction

2 ¾ cups ice water

Romaine lettuce, added until blended mixture reaches 6-cup line

2 large carrots, cut in chunks

2 stalks celery

2 cups strawberries

8 apricots or nectarines

1 cup honeydew

2 bananas

½ tsp stevia

Add ingredients one at a time and blend till smooth.

Glorious Goji

3 ½ cups water/ice

3 large handfuls spring greens

2 handfuls arugula

Spinach, added until blender mixture reaches 6 cup line

1 cup dried/soaked (or fresh) goji berries (if fresh, decrease water by ½ cup)

2 cups strawberries

2 bananas, frozen in chunks

3 oranges

⅓ cup agave (raw, organic)

Add ingredients one at a time and blend till smooth.

Summer

Watercress and other vegetables harvested in summer are powerful ingredients.

Who says smoothies have to be sweet? This mix is packed with tons of nutrients from super-fresh vegetables, and makes a great substitution for that red-tomato concoction we see on the shelves at the grocery store. This savory smoothie makes the most of summer nutrition:

Savory “V-8”

2 cups water

1 big kale leaf

2 big handfuls of spinach

1 carrot

2 tomatoes

1 handful chopped green onions

2 stalks celery

½ English cucumber or zucchini

1 tbsp flax seeds

Basil or cilantro (up to your taste!)

Juice of 1-2 lemons

Crushed red pepper, to taste (optional)

Blend together in a high-speed blender till smooth.

Cress Crush

2 ¾ cup water/ice

1 bunch watercress

3 kale leaves

Spring greens, added until blended mixture reaches 6-cup line

¼ whole lemon (including peel)

5 ripe apricots

2 ripe peaches

1 banana, frozen in chunks

1 cup blueberries

Blend together in a high-speed blender til smooth.

Fall

As a plentiful season of harvest, fall is a fantastic time to try new ingredients in your smoothie.

Nothing says fall like pumpkin pie, but nothing says health like mixing it with a veggie-packed smoothie! If you can’t find pumpkin pie spice, you can blend your own with a mix cinnamon, nutmeg, allspice, ginger, and cloves.

Deep Purple

3 ¼ cup water/ice

1 medium beet, washed well and quartered

¼ medium purple cabbage, cut into chunks

Spinach, added until blended mixture reaches 6-cup line

2 tbsp raw honey (local, if possible)

2 tart-sweet apples

2 bananas, frozen in chunks

2 cups pineapple chunks

½ tsp pumpkin pie spice

Blend water, ice, beet, and cabbage til smooth. Add in spinach and blend until mixture reaches the 6-cup line. Add in the rest of the ingredients and blend til smooth.

Persimmon-Pear Delight

2 cups cold water

5 chard leaves

2 pears, cut in chunks

1 persimmon

2 dates

Blend till smooth in a high-powered blender.

Winter

Don’t let the cold weather stop you from drinking your daily smoothie and even getting creative with the ingredients!

In colder months, some people are less likely to enjoy smoothies because of their usually cold temperature. But many smoothies are delicious at room temperature or even warmer, so don’t let the thought that smoothies are “cold” deter you from this high-nutrition habit in the winter.

The best ingredients to use this time of year for warm smoothies are root vegetable and winter squash (like sweet potato, butternut squash, and pumpkin), apple, persimmon, and pear, and herbal roots like turmeric and ginger. All of these types of foods will help keep your immune system strong throughout the cold and flu season.

Don’t be afraid to try sweet potatoes and squashes raw in your smoothies, as well as cooked. Raw sweet potato, for instance, has every essential amino acid in it.

Sweet Potato Smoothie

1 warm, cooked sweet potato

1 ½ cups almond milk

2 tbsp almond butter

1 thumb fresh ginger

1 thumb fresh turmeric

1 scoop GreenSmoothieGirl Vanilla Shake Bone Broth Protein

2 tsp cinnamon

Pinch of salt

Blend till smooth in a high-powered blender.

Sunflower Shower

2 ¾ cup water/ice

2 oz sunflower greens (sprouts)

Romaine or bibb lettuce, added until blended mixture reaches 6-cup line

¼ whole lime (including peel)

3 plums, pits removed

2 bananas, frozen in chunks

2 apples

Frozen berries added until container is very full

Blend til smooth in a high-powered blender.

I hope these recipes will serve you year-round! Remember to make use of locally-available foods as much as possible; your bank account as well as your body will be glad you did.

Read next: How to Freeze Spinach & Other Leafy Greens for Later (with Shortcuts!)

  Robyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.

    Disclaimer: This article may contain affiliate links, which allow you to support our mission without costing you extra.

[Read More ...] https://greensmoothiegirl.com/wp-content/uploads/2019/01/bigstock-Shopping-At-Farmers-Market-10846742-300x216.jpg https://greensmoothiegirl.com/healthiest-smoothie-recipes-seasonally/

[arturovalentine-blog]

Alpaca Holiday Open Farm Times November 27, 2010 To November 28, 2010

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[barneylin15482-blog]

Needle Felting Instead Of Darning: How To Darn Socks Using A Felting Needle And Wool

Everyone desires of discovering the perfect present for their cherished types. Unfortunately, this isn't usually simple. You might walk into a shop and only discover a couple of choices that arrive close to fitting the character of the individual you are shopping for. Instead of settling for one of the couple of options accessible, store at a store that carries hundreds of gifts they're certain to adore. The subsequent are just a couple of of the great locations that cater to guide enthusiasts.

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[the2travel]

* World Travel Tips : Top 10 Kansas City Favorites -- Food And Drink Edition

Travel Tips -

It's no secret that Kansas City is a wonderful place. It is lively, young, and only getting better. One of the best things about KC is that there are so many stellar and unique restaurants, cafes, coffee shops, distilleries, and so much more. I’m still finding new gems after calling KC home for nearly 5 years now. Today, I’m sharing a handful of my favorites. These are the places I take visiting friends and family, recommend to out-of-town guests and co-workers, and will keep returning to as long as I live in this wonderful city.

Succotash - Midtown area

One of the most artistic and quirky restaurants I've ever seen, Succotash has definitely proven itself as a favorite among Kansas-Citians, as witnessed by the out-the-door lines on weekends. The vibe here is colorful, lively, and loud, especially on a crowded Saturday morning. I love their fresh-pressed juices. The unmistakable signature of Succotash is the enormous wall-hanging of a woman slurping on a spoonful of tomato soup. Hundreds have posed for pictures with this weird yet intriguing photo. Don't forget to try the sumo-food challenge, if you dare: eggs, ham, peppers, onions, fries and cheese wrapped in a giant pancake topped with sausage gravy. If you manage to eat the entire breakfast set before you, the meal will be on the house, and your name will go up on the wall. I also love that they have a signature dessert, which is a rainbow 8-layer citrus cake.

What I've tried: Farmstand, Body Builder, short stack pancakes, Little Richard, Burrito of Love, mexican coke, Cubano juice, Lawnmower juice, Sexy Beast juice, Ninja Sunrise juice

What I can’t wait to try: Veggie wrap, eggs benedict, zesty dipping platter, Mr Green Jeans juice, 8-layer citrus cake

Favorite(s): Lawnmower juice, Body Builder, chocolate chip pancakes, Cubano juice

Succotash

2601 Holmes St. Kansas City, MO 64108

816-421-2807

The Farmhouse - River Market

This little treasure is one of my favorites. I love coming here for weekend brunch. I have not yet made it here for lunch or dinner, but from what I've heard, it's delightful. The staff is dedicated to merging local, high quality ingredients and food with great customer experiences. They work with local farmers and always have a fresh, seasonal menu. I have never been disappointed here.

What I've tried: Eggs benedict, steak & eggs, cinnamon roll, Midwest Croque Madame

What I can’t wait to try: KC Hot Brown, Airline chicken, pan seared duck breast, pumpkin flapjacks, veggie benedict

Favorite(s): Eggs benedict, cinnamon roll

The Farmhouse

300 Delaware Street Kansas City, Missouri 64105

816-569-6032

The Sundry - Midtown area

After one visit, the Sundry became my new go-to lunch spot. It's close to my work, uses local and organic ingredients, and is fairly priced. Something unique about this place is that you can buy grocery products from local vendors here. The interior is spacious and bright with various seating, and they also offer outdoor patio seating. I love the pop of yellow that they incorporate along with the finished wooden tables and chalkboard walls. Fun fact: They are now expanding to add a full service espresso bar and plan to serve coffee, beer on tap, wine, kombucha, and cocktails.

What I've tried: Lamb & beef gyro, greek chickpea wrap, quinoa salad, Yudon bowl, falafel & hummus, chicken & rice soup

What I can’t wait to try: Sundry club, chicken & bacon carbonara, Bruschetta, soon-to-come breakfast items

Favorite(s): Lamb & beef gyro, Yudon noodle bowl, quinoa salad

The Sundry

1706 Baltimore Ave. Kansas City, MO 64108

816-844-7878

Beer Kitchen - Westport

This is one of my husband's top 3 go-to places - it's a good thing we both love it! It is very loud here, always boisterous and alive with excited conversation and laughter. We've been able to enjoy this restaurant at all hours of the day, so we know it's amazing for breakfast, lunch and dinner. The cocktails are the some of the best I've had, and if you're into beer, they have a huge selection, hence the name.

What I've tried: Mint julep, moscow mule, blackberry margarita, turkey-turkey sandwich, mushroom flatbread, zucchini-potato latkes, black-eyed pea hummus, chicken & waffles, veggie benny, fish & chips

What I can’t wait to try: Dutch babies, eggplant muffuletta, Oral Fixation, Ginger Tango, root veggie pot pie, red velvet waffle

Favorites(s): Blackberry margarita, veggie benny, zucchini-potato latkes, turkey-turkey sandwich, mint julep

Beer Kitchen

435 Westport Rd. Kansas City, MO 64111

816-389-4180

Columbus Park Ramen Shop - Little Italy area

What I love most about this restaurant is its uniquely creative personality. I found it in passing, on my way to Happy Gillis for weekend brunch. At the time, I wasn't even aware of the Ramen trend, and assumed the place was a buffet of sorts. I was very wrong. Their menu is small, simple, and oh so tasty. This little restaurant introduced me to one of my now favorite cuisines - Japanese noodle bowls. They are filled with a delicious broth, spinach, meats (or none, if you've vegetarian), tons of fresh herbs like cilantro and parsley, soft boiled eggs, scallions, bean sprouts, sometimes seaweed and, of course, noodles. These bowls are filling, but I never leave with that uncomfortable "stuffed" feeling, or like I ate too much. They are comforting, healthy and so flavorful. To put it bluntly, I'm obsessed. The atmosphere here is fun and very inviting. You can tell that it's a family-owned business by its welcoming and homey vibe. It's compact, but no one seems to mind. A few tables and a bar seating outside allow for a warm summer night under the string lights with friends. The place definitely draws a crowd, especially on those balmy, late spring and early summer evenings. The shop is only open during evening hours from Thursday - Sunday, but right next door sits Happy Gillis for breakfast and lunch!

What I've tried: Shoyu bowl, Chicken Miso bowl

What I can’t wait to try: Mushroom bowl, Daily Pickle

Favorite: Chicken Miso bowl

Columbus Park Ramen Shop

549 Gillis Street Kansas City, MO 64106

816-492-5549

Komatsu Ramen - Westport

Another excellent place for noodle bowls, is this new addition to the Westport area. Komatsu was just opened in 2016 and has already made quite a name for itself. The unfinished wooden interior is an intriguing and modern touch. The menu is organized by the type of broth (pork, soy, or miso) and type of noodle (hakata, tokyo, or hokkaido), and from there, you choose a combination. They have a full service bar and make some great cocktails, for a reasonable price. One thing I like about this place is that they have a daily special for $8. Each day, one of their bowls is chosen and made available for a discounted price. With long, late hours and an extensive menu including salads, hot steamed buns, and even a shaved ice dessert, this place is a crowd-pleaser.

What I've tried: Oishi bowl, Susaki bowl, Takaida bowl

What I can’t wait to try: Seaweed salad, cucumber salad, pork belly buns, Kama bowl

Favorite: Susaki bowl

Komatsu Ramen

3951 Broadway Road Kansas City, MO 64111

816-469-5336

Novel - Westside

One of Kansas City's hidden gems, Novel is one of those places you'll miss if you're not looking. It's located in an old house in the Westside area. Novel serves very creative and gourmet dishes, and the menu consistently rotates. This place is top notch quality, and it's definitely for special occasions. With an organically rustic and modern atmosphere, meals at Novel are a wonderful experience. I wasn't exactly sure what some of the menu items were, but the wait staff are extremely knowledgeable and friendly, and love giving recommendations. You can tell that everyone here, from the wait staff and bartenders, to the chefs, are proud of what they do. This is upscale dining at it's finest. You'd be hard pressed to find another restaurant like Novel, and that is what I love most about it. Everything I have had here was excellent and delicious.

What I've tried: Duck neck dumplings, soft shell crab cake, fried KC shrimp, crispy egg, seared diver scallop, chicken porchetta, coconut pavlova, carrot cake, Chocolate

What I can’t wait to try: Potato bisque, Alaskan halibut, fried blueberry pie, sticky gingerbread

Favorite(s): crispy egg, seared diver scallop, duck neck dumplings, Chocolate

Novel

815 W 17th Street Kansas City, MO 64108

816-221-0785

Quay Coffee - River Market

Besides being adorable, the coffee here is excellent. Quay (pronounced "Key") is one of those coffee shops in which you snuggle up with your favorite book when it's cold outside. I really enjoy the taste of the espresso here, and the cold brew is outstanding. The baristas are friendly and knowledgeable. Bonus points: Their space is highly Instagram-able, so if you want some picture-perfect style, you'll find lots of potential here. The famous window framed by string lights, the farmhouse tables featuring a single vase of a few delicate blooms, and the high ceilings will have you swooning.

What I've tried: Black coffee, cold brew, Americano, spice brown sugar latte

What I can’t wait to try: Fresh vanilla latte, honey latte

Favorite(s): Cold brew, Spice brown sugar latte (hot or iced)

Quay Coffee

412 Delaware Ste. B Kansas City, MO 64105

816-844-7829

Goat Hill Coffee & Soda - Westside

Formerly known as Little Freshie, this space has now become a darling coffee shop serving espresso drinks as well as keeping the house made sodas and snow cones from Little Freshie. The decor is absolutely perfect - simple and clean, yet colorful and trendy. The small menu is not underwhelming; it is just right with enough options for everyone to find something that they like without having a hard time making a decision. They partner with Post Coffee (located in Lee's Summit) for their espresso beans. I have always liked the taste of their espresso, it is more earthy and muted as opposed to sour like some shops in the area. Their flavored lattes are not too sweet, just how I prefer. It is such a bright and cheerful little shop.

What I've tried: Americano, lavender latte, blackberry lavender soda

What I can’t wait to try: Blood orange rosemary soda, vanilla latte

Favorite(s): Lavender iced latte

Goat Hill Coffee & Soda

811 W. 17th St. Kansas City, Missouri 64108

816-491-3832

Hi Hat Coffee - Westwood, KS

Not only is this place cozy and adorable, it is also the home of my absolute favorite latte of all time - the Butter Bean latte. They have some of the most creative latte combinations I've found. As anyone who's visited knows, the place is very small, but the quaint outdoor seating and storybook scenery, especially in the fall, are enchanting. With kind and friendly baristas, delicious menu options, and the slow, scenic feel of a morning spent with friends, this coffee shop is one of the most delightful.

What I've tried: Americano, black coffee, Butter Bean latte, Almonette latte

What I can’t wait to try: Bam Bam, Aztec Mocha, Bee High

Favorite: Butter Bean latte (it's a winner hot or iced, and I usually don't care for hot lattes)

Hi Hat Coffee

5012 State Line Rd. Westwood Hills, KS 66205

913-722-5000

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