Here at E. Bites we pride ourselves in the ability to bring you lots of different kinds of foods, ways of cooking and styles of money saving. A criticism of our show that we occassionally hear is that we don't support the local, seasonal food movement.

Well that's silly, because of course we do!

We encourage you to get the best you can afford, when you can afford it, although we know that isn't always easy (trust me, I had $22 in my bank account before payday last Friday, I know it isn't easy). We whole-heartedly believe that we should all just do the best we can, and when supporting local farmers is affordable and doable - then absolutely go for it!

So, just to prove that there are ways to affordably join the local food movement, we present you today's episode. You wanted it, so we found a way to do it, E. Bites style!

The awesomeness of this SUPERSIZED episode is derived from 3 main facts: 

1. It's the very last one we shot in Kitchen studio 1.0. Drink it in folks, because after today, it's officially gone!
2. The episode is co-hosted by our friend Fa-Tai from Budding Taste adventure tours. Fa-Tai is a fellow Obie and an expert on farm to table. We absolutely LOVED having him on our show because he's a total doll, and because he taught us to KILL!! Which brings me to...
3. In today's SUPERSIZED feature I, Allie Schwartz, full fledged city girl, learn to kill my own food. Talk about Fish out of water!! HAHAHAHAH

But like I always say - If I can do it, so can you! And man did I do it! But did I faint? Cry? Gag? You'll have to watch and find out! And I have to say, this is one of my favorite episodes of all time. Watch and see, I think you'll feel the same...

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INGREDIENTS (for 2 fish)

-2 2lb whole Tilapia, or other white fish scaled, gutted and de-finned (watch video and/or read below for instruction, or buy prepared).

-6 or 7 scallions, chopped

-3 to 4 Tbsp ginger, sliced into slivers

-1 cup soy sauce

-2 Tbsp sugar

-3/4 Tbsp salt kosher salt

-4 Tbsp olive oil

-1 Tbsp black pepper

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Welcome Economy Bites readers and viewers! We're so happy to be back RIGHT in time for Valentines Day! Single or coupled, Valentines day is a time for love...and SWEETS! So today we're celebrating with something sugary and pink: fresh strawberry cupcakes!

Our cupcake recipe comes from Little Cupcake Bakeshop, the first and only carbon-neutral bakery in New York (SoHo to be exact). The Bakeshop is a beautiful family owned joint  in a great location that serves some of the best treats this side of Willy Wonka (blue velvet cupcakes? YES PLEASE!) Whenever you stop in for a cupcake, piece of pie and/or cup of coffee, you're doing the environment a big favor, PLUS you're getting a treat made from only the freshest, seasonal ingredients. That makes you feel a little better about an afternoon cupcake, right? RIGHT!

Go there now! On my last trip, I got some tasty snacks and a lesson on proper cupcake frosting technique. Take a look!

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INGREDIENTS

-1 cup unsalted butter
-2 cups sugar
-3 eggs, beaten
-2 cups finely diced fresh strawberries
-1 tsp vanilla extract
-3 1/2 cups all purpose flour
-1 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt

Frosting
-3 TBSP softened unsalted butter.
-2 1/4 cups confectioners sugar
-3/4 tsp vanilla extract
-2 TBSP whole milk

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